Ingredients
Scale
- 6 tablespoons extra virgin olive oil
- 2 limes, zested and juiced (about 1 teaspoon lime zest and 3 tablespoons lime juice)
- 1 Navel orange, zested and juiced (about 1 teaspoon orange zest and 4 tablespoons juice)
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 2 pounds chicken (6–8 ounces each boneless skinless chicken thighs or breasts)
Instructions
- Whisk olive oil, lime juice and zest, orange juice and zest, honey, Dijon mustard, kosher salt, black pepper, and garlic in a bowl.
- Pour half the marinade into a bag or baking dish, add chicken to coat well.
- Refrigerate for at least 30 minutes, up to 3 hours, turning occasionally.
- Preheat grill or oven as per your cooking method.
- Grill or bake chicken until cooked through, ensuring to rest before slicing.
Notes
Marinate chicken for improved flavor.
Discard marinade that has been used with raw chicken.
Let chicken rest after cooking to preserve juices.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Main Dish
- Method: Grilling or Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 90mg