Best 7 Grilled Citrus Chicken With Grilled Tropical Fruit Recipes

GRILLED TROPICAL FRUIT

Steps:

• Sweet island fruit is the perfect match for the grill, which caramelizes their natural sugars. You can leave the skin on - just slice ripe plantains in half lengthwise and cut mangoes, pineapple or papaya into wedges or thick pieces. Brush with oil, then place flesh-side down on the hot grates and cook until marked and tender, 3 to 5 minutes per side. Top with ice cream and caramel sauce for dessert.

GRILLED CHICKEN AND FRUIT TACOS

Steps:

• Preheat a grill or grill pan over medium-high heat. Toss the plums, nectarines, onions and jalapenos with 1 tablespoon of the oil and 1/2 teaspoon salt in a bowl. Toss the chicken with the chipotle powder, oregano, 3/4 teaspoon salt and the remaining tablespoon oil.
• Grill the fruit mixture, turning occasionally, until the fruit is slightly softened and charred in places and the onions are slightly charred and crisp-tender, 5 to 7 minutes. Transfer to a bowl. Grill the chicken, turning once, until just cooked through, 7 to 8 minutes per side, and then transfer to a cutting board.
• Place the jalapeno and half of the onions in a blender with 2 tablespoons water and blend until smooth. Add about two-thirds of the fruit to the blender and pulse until slightly chunky. Transfer the salsa to a bowl and stir in the cilantro.
• Chop the chicken and the remaining fruit and onions into bite-size pieces. Serve the chicken and fruit mixture in the tortillas topped with the salsa, shredded lettuce and cilantro sprigs.

GRILLED CITRUS CHICKEN

Steps:

• Pour juices, olive oil, oregano, rosemary, garlic clove, and 2 teaspoons salt into gallon ziplock bag. Mix together.
• Add chicken breasts and allow to marinate in refrigerator at least 2 hours (overnight is best, though!)
• When ready to grill, season with remaining salt, pepper, and paprika.
• Grill until breasts are cooked through.

CITRUS GRILLED CHICKEN

Steps:

• Prepare dressing mix with oil and water as directed on package. Stir in orange zest and juice. Pour half the dressing over chicken in shallow dish; turn to evenly coat both sides of chicken breasts.
• Refrigerate remaining dressing for later use. Refrigerate chicken 2 hours to marinate.
• Heat greased grill to medium heat. Remove chicken from marinade; discard marinade.Grill chicken 8 to 10 min. on each side or until done (165°F). Serve with reserved dressing.

TROPICAL GRILLED CHICKEN BREAST

Steps:

• Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

GRILLED CITRUS CHICKEN

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 2 hours but no longer than 24 hours.
• Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning chicken and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
• Heat remaining marinade to boiling; boil and stir 1 minute. Serve with chicken.

EASY GRILLED CHICKEN WITH CITRUS MARINADE

Steps:

• Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
• Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
• Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
• Serve chicken with reserved marinade spooned over.