Best way to pound out chicken breasts and thigh fillets?

Place the chicken on a cutting board. Cover it with a piece of plastic wrap. With a meat mallet, rolling pin, or a small cast-iron pan, start pounding out the chicken from the center to the edges until you reach the desired thickness. Be careful not to tear the chicken.

Can citrus chicken marinade be made in advance?

Yes, you can assemble it up to 3 days in advance. Store the marinade in an airtight container and refrigerate until needed.

How long can I leave chicken in a citrus marinade?

For optimal results, marinate chicken in the fridge for 30 minutes up to 1 hour, but no longer than that. The citric acid (or citrus and vinegar) will break down the muscle fibers making the poultry tough. The texture will become mushy and stringy.

Should raw chicken be washed before cooking?

It's not recommended. Bacteria like salmonella or campylobacter is often present on the meat. If the chicken is rinsed, it can contaminate your sink, countertops, cutting board and utensils. Here's an informative article from the USDA: To wash or not wash .

How many servings from 2 pounds of chicken?

One pound of chicken yields 2 to 3 servings. Two pounds of chicken yields 4 to 6 servings.

What's the ideal temperature for grilling chicken breasts?

On an outdoor grill, between 425 and 450°F. On stovetop, grill chicken breasts over medium-high heat.

Mexican Citrus Chicken Marinade

Name: Mexican Citrus Chicken Marinade
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 pounds boneless, skinless chicken breasts or thigh fillets; 1/2 cup orange juice; 1/2 cup pineapple juice; 1/4 cup lime juice; 1/4 cup olive oil; 1 tablespoon white vinegar; 2 tablespoons fresh oregano; 3 cloves garlic, peeled and finely minced or crushed; 2 teaspoons kosher salt, or to taste; 1/2 teaspoon ground annotto or ground turmeric; 1/4 teaspoon onion powder; 1/8 teaspoon ground black pepper; 1 pinch red pepper flakes (optional)

Mexican Citrus Chicken Marinade

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5 from 4 reviews

Author: Denay DeGuzman
Total Time: 50 Minutes
Yield: 1 2/3 cups Marinade 1x

Description

This Mexican citrus chicken marinade is bright and flavorful. It’s made with simple ingredients. The perfect choice for grilling tantalizing, juicy chicken breasts and tender chicken thigh fillets.

Ingredients

Units Scale

Poultry

2 pounds boneless, skinless chicken breasts or thigh fillets

Mexican Chicken Marinade

1/2 cup orange juice
1/2 cup pineapple juice
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon white vinegar
2 tablespoons fresh oregano
3 cloves garlic, peeled and finely minced or crushed
2 teaspoons kosher salt, or to taste
1/2 teaspoon ground annotto or ground turmeric
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1 pinch red pepper flakes (optional)

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Instructions

Assemble the Marinade

RECIPE PREP: Butterfly or pound the boneless, skinless chicken breasts so they’re no thicker than 1/2 inch. [For thigh fillets – gently pound them flat to an even thickness.] Pat the poultry dry between paper towels. Put the pieces into a large zip-top bag.

Add all marinade ingredients to a small bowl. Stir or whisk to combine.
Pour the marinade over the chicken. Remove excess air from the bag and zip it shut. Massage the bag to evenly distribute the marinade.
Put the chicken in the fridge to marinate for 30 minutes to 1 hour.

Instructions for Outdoor Grilling

Preheat the grill on high for 10 to 15 minutes. Scrape old remnants off the grates with a grill brush. Adjust the temperature to medium heat (425-450°F).
Transfer the chicken to the grill, placing the pieces over direct heat. Discard the marinade – don’t use it for basting. Grill chicken for about 9 to 10 minutes, flipping the pieces halfway through. For food safety, use a food thermometer to check the internal temperature. When it reaches 165°F it’s done.
Remove chicken from the grill. Transfer it to a platter and cover with foil. Let it rest for 5 to 10 minutes before cutting or serving.

Instructions for Stovetop Grilling

Preheat a heavy grill pan over high heat for 2 to 3 minutes. Lower heat to medium-high. Add 1 tablespoon olive oil to the pan. Tilt the pan back and forth to evenly coat the entire surface.
Arrange the chicken pieces on the grill pan. [Discard the marinade. Don’t use it for basting.] Cook for 5 to 6 minutes. With kitchen tongs, flip the pieces over and cook 5 to 6 minutes more. For food safety, use a food thermometer to check the internal temperature of the meat. When it reaches 165°F it’s done.
Remove pan from heat. Let the chicken rest for 5 to 10 minutes before cutting or serving so the meat will be tender and juicy.

Equipment

Meat Thermometer

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Citrus Press

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Grill Pan

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Notes

🧑🏼‍🍳 It’s important to let the chicken rest after grilling. The 5 to 10 minute rest period gives the collagen time to thicken the juices, and for the juices to redistribute throughout the meat. If you cut into the chicken right away, the juices will drip out and leave the meat dry.

Prep Time: 10 Minutes
Marinade Time: 30 Minutes
Cook Time: 10 Minutes
Category: Marinades
Method: Grilling
Cuisine: Mexican

Find it online: https://www.confettiandbliss.com/mexican-chicken-marinade/