Citrus Sunshine Chicken

This is the kind of marinade you keep in your back pocket all summer. A simple mix of lemon and orange juice does double duty: the citrus acid tenderizes the chicken while soaking it in bright, sunny flavor.

Garlic and oregano bring the savory backbone, powdered chicken bouillon deepens the meatiness, and a teaspoon of red pepper flakes adds a low, warming heat that keeps things interesting.

Everything goes in a zip-top bag with the chicken for a two-hour soak in the fridge, long enough for the flavors to penetrate but short enough that the acid won’t turn the surface mushy.

After marinating, you drain and discard the liquid, then cook however you like. That flexibility is the real draw: fire up the grill in summer, or bake or broil it when the weather turns.

Pro Tips

• Don’t marinate much past the two hours called for; citrus acid can start to break down the surface of the meat and turn it chalky.
• Always discard used marinade rather than reusing it, since it has touched raw chicken.
• Pat the chicken dry before grilling so it sears and browns instead of steaming.

Variations

• Add lime juice or a splash of tequila for a margarita-style twist.
• Stir in a spoonful of honey to balance the tang and help the chicken caramelize.
• Use the same marinade on shrimp or pork, just shortening the soak for shrimp.