Grilled Citrus Herby Chicken
Easy peasy grilled chicken breast. I trimmed a whole chicken and used the breasts for a simple but flavorful and juicy citrus grilled chicken. The toasted coriander and orange zest start the base layer of flavor. Paired with the grilling and the fresh herby chimichurri the chicken has a beautiful balance.
Grilling as much as I can now that spring is here and summer is not that far behind.
I am always inspired by citrus and fresh herbs. The toasted coriander tastes fruity and only made sense to pair with the orange zest and chimichurri.
Jump to:
Ingredients
- Parsley
- Garlic
- Lemon zest
- Mint
- Olive oil
- Orange juice
- S+P
- Orange zest
- Toasted coriander seeds
- Chicken breast
See recipe card for quantities.
Instructions
- Mix Marinade of half of the olive oil, orange zest, orange juice, salt and pepper, and ground toasted coriander seeds.
- Start grill and grill chicken until internal temp is 360. Let rest for 5 to 10 minutes. It will finish cooking and allow it to stay juicy.
- While chicken is resting, blend together parsley, garlic, lemon zest, lemon, mint, S+P, and olive oil. You should still be able to see what each herb is. Not blended too fine.
- Serve chicken sliced with a chimichurri on top.
Hint-making chimichurri can totally be made in a food processor, but the herbs will be less bruised and stay greener if you cut with a sharp knife. In this recipe, I used a food processor, but I'll make green sauces like this by hand in the future.
Variations
- Spicy - add chili pepper flakes to the chimichurri if you want a lil tickle of heat.
Equipment
I will pretty much always have a zester by my side but here are the easy tools you'll need to complete this meal.
- zester
- grill
- morter and pestle
- meat thermometer
Storage
Store chimichurri in a container in the fridge for up to 3 days. Store chicken breast up to a week in the fridge and a couple months in the freezer.
Top Tip
To reheat these babies, I pretty much always use an air fryer. The skin gets nice and crispy again. Should reheat under 5 minutes and still be nice and juicy.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Ingredients
Equipment
Method
- Mix Marinade of half of the olive oil, orange zest, orange juice, salt and pepper, and ground toasted coriander seeds.
- Marinade chicken for at least an hour.
- Start grill and grill until 360. Let rest for 5 to 10 minutes. It will finish cooking and allow it to stay juicy.
- While chicken is resting, blend together parsley, garlic, lemon zest, lemon, mint, S+P, and olive oil. You should still be able to see what each herb is. Not blended too fine.
- Serve chicken sliced with a chimichurri on top