Citrus Mexican Chicken

My Citrus Mexican Chicken is so delish. It lets you have a Mexican night without all of the extra calories from taco shells, nacho chips and sour cream. 

Made with fresh zest and juice from orange and lime, the marinade is packed with flavor. I grill the chicken so it cooks quickly! Serve with rice, beans, shredded lettuce, salsas and shredded cheese if you desire. Look at those colors!

You can totally use the chicken it to fill a taco shell, too. Ask my son. Ha.

He really loves this dish, and he requests it often. He says it is super yummy. Telling no lies.

The freshness of the citrus and the punch of the spices takes this marinade to the next level. It is better than anything from a packet or a jar. For reals.

For my black bean recipe, click here.

Citrus Mexican Chicken

Makes 5-6 servings

Zest and juice of half an orange

Zest and juice of 1 lime

2 Tbsp. canola oil

2 Tbsp. Chili powder

1 tsp. cumin

1 tsp. garlic powder

1/2 tsp. ground coriander

2 Tbsp. fresh cilantro, chopped

Salt and pepper to taste

2 pounds chicken tenders or thin chicken breasts

In a large glass bowl combine orange zest and juice, lime zest and juice, canola oil, chili powder, cumin, garlic powder, coriander, cilantro and salt and pepper. Whisk together. Add chicken. Massage marinade into chicken. Cover and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.

Preheat grill pan over medium high heat. Cook chicken in batches, being sure to not overcrowd the pan. Thin chicken breast slices will cook 3 minutes per side. Chicken tenders will cook about 4-5 minutes per side. 

Remove to a covered dish and repeat until all chicken is cooked.