Orange'N Lemon Chicken Breasts
Submitted by SHELLY33
Orange and lemon chicken breasts marinated in garlic butter and lemon, then grilled and glazed with orange marmalade. A bright citrus chicken that works on grill or in the oven.
YIELD
2 servingsPREP
15 minCOOK
25 minREADY
40 minOrange and lemon chicken breasts pair a sharp lemon-garlic marinade with a sticky orange marmalade glaze at the end. That double citrus approach keeps the chicken moist and flavored deep while the marmalade finish gives you that shiny, bronzed skin that always looks restaurant-plated.
Melting the butter with garlic first is the key marinade move. Cooking the garlic in the butter mellows its raw edge and infuses the fat, so by the time you add lemon juice and zest, the marinade is already rich and perfumed. A 10-minute sit is the minimum, 30 minutes is better.
The marmalade goes on in the last couple of minutes, not earlier. Fruit preserves burn fast on direct heat because of the sugars. Brushing on at the end lets it glaze without scorching. Foil on the grill keeps the skin from sticking and catches any drips.
Pro Tips
- Use bone-in chicken breasts with ribs attached, they stay juicier on the grill than boneless.
- Cook skin-side down first for crispy skin, then flip for the rest of the cook time.
- A meat thermometer should read 165°F (74°C) in the thickest part.
- Rest 5 minutes before serving so the juices redistribute.
Variations
- Swap orange marmalade for apricot or peach preserves for different fruit sweetness.
- Add a tablespoon of Dijon mustard to the glaze for a sweet-savory balance.
- Sprinkle with fresh thyme or rosemary right before serving for a herbal finish.
Ingredients
Directions
Start fire in grill, placing rack 4 inches above coals (see note).
Melt butter over medium heat in a 1-quart saucepan; add garlic; cook 1 minute, stirring until golden.
Remove from heat; stir in lemon juice, lemon peel, salt, and pepper.
Pour mixture over chicken breasts in a 13 x 9 x 2-inch baking dish ; let stand at least 10 minutes or until the fire is ready.
Place sheet of foil on hot grill rack.
Remove chicken from marinade, reserving marinade.
Arrange breasts, skin side down, on foil.
Cook, covered with grill cover, 10 minutes.
Turn breasts over; cook, covered, 15 minutes longer until cooked through, brushing occasionally with reserved marinade.
One or two minutes before end of cooking time, brush breasts with orange marmalade to glaze.
Serve when chicken is golden brown.
NOTE: Breasts may be baked in oven.
Heat oven to 400℉ (200℃).
Marinate breasts in baking dish as directed; drain off and reserve marinade.
Bake breasts, skin side down, 15 minutes.
Turn breasts over, brush with marinade.
Cook 10 minutes longer until cooked through.
Brush with marmalade; cook 1 to 2 minutes longer to glaze.
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