Citrus Chili Chicken
Elevate your weeknight dinner game with this zesty and flavorful Citrus Chili Chicken recipe! Juicy chicken breasts are marinated in a vibrant blend of freshly squeezed orange and lime juices, infused with the warmth of garlic, bold paprika, smoky cumin, and a hint of spice from red chili flakes. A touch of honey and soy sauce adds the perfect balance of sweetness and umami, while a drizzle of thickened citrus glaze takes this dish from simple to sensational. Grilled or pan-seared to golden perfection, this easy 40-minute recipe is ideal for impressing guests or spicing up your family meal. Serve it with fluffy rice, roasted veggies, or a crisp salad, and don’t forget the fresh cilantro for a fragrant finishing touch! Perfect for fans of bold, sweet-and-spicy chicken dishes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 whole oranges
- 2 whole limes
- 2 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon red chili flakes
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Juice the oranges and limes into a medium-sized bowl. You should yield about 1/3 cup of orange juice and 1/3 cup of lime juice. Set aside.
In a large mixing bowl, whisk together the citrus juices, honey, soy sauce, olive oil, minced garlic, red chili flakes, paprika, cumin, salt, and black pepper to create a marinade.
Place the chicken breasts in a large resealable plastic bag or a shallow dish, and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to overnight for maximum flavor.
Preheat a skillet or grill pan over medium-high heat. Lightly oil the pan to prevent sticking.
Remove the chicken breasts from the marinade and let any excess liquid drip off. Reserve the marinade for later use.
Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat and then reduce to a simmer. Cook for 5-7 minutes, stirring occasionally, until slightly thickened.
Once cooked, let the chicken rest for 5 minutes before slicing or serving whole.
Drizzle the thickened marinade over the chicken and garnish with freshly chopped cilantro.
Serve immediately with your choice of sides, such as rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4624 mg | 201% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 59.6 g | ||
| Protein | 225.4 g | 451% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 303 mg | 23% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2734 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
