Cold Spicy Lemon and Orange Chicken
Experience a burst of vibrant flavors with this Cold Spicy Lemon and Orange Chicken recipe, a refreshing twist on marinated chicken that's perfect for summer gatherings or light meals. Tender chicken breasts are poached to perfection, then chilled to lock in their succulence before being coated in a zesty citrus marinade featuring freshly squeezed lemon and orange juice, fragrant zests, and a touch of honey for sweetness. A hint of spice from red chili flakes and cayenne pepper adds an irresistible kick, balanced beautifully by the aromatic mix of garlic and fresh parsley. Served cold, this dish is a delightful combination of tangy, sweet, and spicy notes, making it a standout addition to your meal prep or dinner party menu. Easy to make yet full of gourmet appeal, this recipe is a must-try for lovers of bold, refreshing flavors.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 tablespoons Freshly squeezed lemon juice
- 4 tablespoons Freshly squeezed orange juice
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 3 cloves Garlic cloves, minced
- 1 teaspoon Red chili flakes
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
- 1 lemon Zest of 1 lemon
- 1 orange Zest of 1 orange
- 3 cups Water
- 12 pieces Ice cubes
Instructions
Begin by preparing the chicken. Place the chicken breasts in a large pot and cover them with 3 cups of water. Add a pinch of salt to the water and bring to a boil over medium heat.
Once the water reaches a boil, reduce the heat to a simmer. Cook the chicken for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken cooks, prepare the marinade. In a medium-sized bowl, whisk together the freshly squeezed lemon juice, orange juice, olive oil, honey, minced garlic, red chili flakes, cayenne pepper, salt, and black pepper.
Add the lemon zest, orange zest, and chopped parsley to the marinade. Mix well to combine.
Once the chicken is fully cooked, remove it from the pot and immediately transfer it to a large bowl filled with ice cubes and cold water. Let the chicken cool completely, about 10 minutes.
Remove the cooled chicken from the ice water and pat it dry with paper towels. Slice the chicken into thin strips or bite-sized pieces.
Place the sliced chicken into the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld together.
Before serving, give the chicken a gentle toss in the marinade to redistribute the flavors. Serve cold, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2900 mg | 126% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 24.7 g | ||
| Protein | 215.7 g | 431% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 352 mg | 7% | |
*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.
