Hello friends!
I hope you have had a happy week so far! Did you have a nice 4th of July? Or Canada Day on the 1st? I LOVE July–right in the middle of Summer and all the fun this season has to offer.I don’t know about you but it is HOT here in the South and so I love to grill our dinner outside and not heat up my whole kitchen. This Citrus Asian Chicken Marinade is a new recipe we recently tried and it got rave reviews from my family! The orange juice, garlic, ginger, soy sauce and peanut butter create a super flavorful and unique marinade. We added these to our Buddha Bowls and everyone LOVED them. Have you tried Buddha Bowls yet? Mmmm they are so tasty and perfect for summer!
The leftover chicken was fantastic in a salad the next day. Also–don’t forget that this recipe is gluten free ONLY IF you use Gluten Free Soy Sauce. This Citrus Asian Chicken Marinade is going to be on repeat at our house this summer!
Do you grill a lot in the Summer? I am enjoying grilled vegetables lately. I have a marinated and grilled Portabello Mushroom recipe to share soon. YUM! What are your favorite things to grill? Please share!
Here are a couple of our favorites lately:
Elote Grilled Mexican Street Corn
Grilled Pork Tenderloin with Chimichurri
Grilled Chicken Poppyseed Salad
Have a great week!
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Citrus Asian Chicken Marinade
Ingredients
- 3 tablespoons creamy peanut butter
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional)
- 2-inch chunk of fresh ginger, peeled, and finely diced
- 4 large cloves of fresh garlic, finely diced
- 1/3 cup soy sauce or Liquid Aminos (be sure to use gluten free, if needed)
- 1/4 cup freshly squeezed orange juice (roughly 1/2 of a very juicy orange) *you can absolutely substitute with bottled 100% pure orange juice
- zest of half a fresh orange (if using you’re using fresh orange juice, but optional if you’re not)
- 1/2 teaspoon freshly ground black pepper
- 4 to 5 boneless, skinless chicken breasts (roughly 2 to 2.5 lbs)
Instructions
- Place all of the marinade ingredients in a small mixing bowl, whisk them together, and then pour the marinade over the chicken in a shallow dish. Be sure to flip the chicken occasionally so it evenly soaks in the marinade.
- (Or try this method: Fold over the top half of a large freezer Ziploc bag and add all of the marinade ingredients (except the chicken) to the bag. Close the bag (squeeze out any excess air) and combine the ingredients together–you want to make sure the peanut butter is thoroughly incorporated–by squishing the contents of the bag with your hands. Add the chicken breasts to the Ziploc bag. Make sure all of the marinade is evenly coating both sides of the chicken breasts. Place the bag flat on a large dish and marinate the chicken in the refrigerator for at least 45 minutes or a few hours.
- Ideally, remove the chicken from the fridge about 20 minutes prior to cooking, so that it comes slightly closer to room temperature. Heat an outdoor grill or a large cast-iron grill pan over medium-high heat. You do not need to season the chicken prior to cooking, as the soy sauce in the marinade takes care of this for you.
- If using an indoor grill pan, grease the pan lightly with cooking spray. Grill the chicken (I prefer to do this in batches, depending on the size of the chicken breasts, so that the grill pan stays hot) for 4 to 5 minutes per side (cooking time is roughly 10 minutes per inch of thickness)–adjusting the heat accordingly.
- Transfer the cooked chicken to a clean plate or serving platter and allow it to rest for at least 5 to 10 minutes. Avoid skipping this as this will ensure that all of those delicious juices stay in the chicken. Once rested, slice the chicken against the grain and serve.
Recipe Source: A Beautiful Plate
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