Citrus Chicken Marinate
Olive Oil (1/2 Cup - 1 Gallon)
Fresh Cilantro, Chopped Finely (1/2 Cup)
Fresh Parsley, Chopped Finely (1/2 Cup)
Green Onions, Sliced Thinly (both Green and White parts can be used) (1/2 Cup)
Honey (1 Tablespoon - 1/2 Cup)
Italian Seasoning (1 Tablespoon - 1/2 Cup)
Thyme Leaves (1 Tablespoon - 1/2 Cup)
Worcestershire Sauce (1 Tablespoon - 1/4 Cup)
Lemon Zest & Juice (2 Lemons)
Lime Zest & Juice (1 Lime)
Orange Zest & Juice (3 Oranges)
2 - 12 oz Cans Sprite
Salt & Pepper To Taste
Poultry Seasoning (If Desired)
(MORE JUICE CAN BE ADDED IF NEEDED OR WANTED)
Make sure to wash all fruits, veggies, and herbs before starting to remove waxes from skins.
Season chicken with salt and pepper and set aside.
First zest the citrus fruits and then juice into a bowl.
Chop the herbs and green onions and add to the bowl.
Next add the Worcestershire Sauce, Honey, and seasonings.
Stir to make sure honey doesn't stick to the bottom.
Whisk in Olive oil, it will be enough to look like your marinate has doubled in volume.
Slowly pour in the Sprite, it will bubble as you pour it in.
(I use 2 cans for the volume and acid. You can use one if needed.)
Add the chicken to the marinate.
Marinate for 30 minutes to over night.
(With the ingredients in this marinate the less time the better. It doesn't take too long before it will start cooking the meat.)
MARINATE CAN BE COOKED - - BOILED AND HEATED TO 165 AND USED AS A SAUCE (or save some before adding chicken)
Bring marinade to boil and strain herbs out.
Cook til reduced to half, or use cornstarch to thicken.
Either add fresh herbs to sauce before serving or sprinkle on top for service.
*With this marinate chicken is great grilled over charcoal and mesquite or sauteed and finished in the oven*
Pairs Well With
Needed a quick marinate for a doctors gathering and came up with this...
Small measurements is plenty for 6-8 chicken breasts
Larger measurements is what was used for the gather enough for roughly 100-150 breasts