Grilled Citrus Chicken
To add maximum citrus flavor to the mild-mannered chicken breasts, we grilled the fruit, too.
Why This Recipe Works
To infuse perfectly grilled chicken breasts with bright citrus flavor, we started by immersing the chicken in a salty marinade of orange, lemon, and lime zest; garlic; oil; water; sugar; salt; and pepper. Giving the chicken time to sit in the “brinerade” allowed the salt to penetrate the meat and helped lock in moisture as well as add flavor. We started the chicken breasts on the cooler side of the grill and covered them with a disposable pan, which trapped heat and kept the breasts moist while cooking. Then we transferred the breasts to the hotter side of the grill; a quick stint over direct heat added color and more grilled flavor. Since the oil-soluble zest in the marinade flavored only the exterior of the meat, we added more citrus flavor to the chicken with a bright, acidic sauce. Grilling the citrus halves before squeezing out their juice for the sauce caramelized their sugars, which flavored the sauce while chopped fresh mint added brightness and zing.
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