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Chicken Breasts with Fresh Orange Salsa


Grilled Chicken with Orange Salsa

Grilled Chicken with Orange Salsa

Great grilled chicken should be moist and tender on the inside and coated with a flavorful exterior. Marinating the chicken ahead of time helps to achieve this. For this recipe, a portion of the salsa is used to marinate the chicken and then the remainder makes fresh-tasting topping. This dish is great for a weeknight dinner, or special enough for guests.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Serves 4


  • 3 medium oranges, preferably navel
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup thinly sliced scallions
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed hot red pepper flakes
  • 2 tablespoons chopped fresh cilantro
  • 4 boneless chicken breast halves (about 1 pound)


1. Scrub one orange well, and finely grate 1 teaspoon of zest into a small bowl. Cut off and discard the peel and white pith from all 3 oranges. Cut off between the membranes to release the orange sections, dropping them into another small bowl. Squeeze the juice from the remaining membrane (with your hand) over the grated peel and stir in the bell pepper, scallions, lime juice, salt, and red pepper flakes.

2. Put the chicken in a 1-gallon resealable plastic bag. Add about 1/3 cup of the bell pepper mixture. Close the bag, pressing out the air, and turn to coat. Refrigerate for at least 1 hour and not more than 4 hours. Turn the bag occasionally.

3. Meanwhile, cut the orange sections crosswise in thirds and add to the remaining bell pepper mixture in the bowl. Stir in the cilantro. Cover and refrigerate the salsa until ready to serve.

4. Heat a gas grill to medium-high, or prepare a medium hot charcoal fire. Coat the grill grates with vegetable oil.

5. Remove the chicken from the marinade and arrange on the grates. Grill the chicken for 6 to 8 minutes on each side, or until the chicken is no longer pink in the center.

6. Serve the chicken warm or at room temperature with the fresh orange salsa.

Recipe Notes

As with any perishable meat, bacteria can be found on raw or undercooked chicken, so it's important to follow some safe handling tips.
• Dedicate a cutting board just for meat to avoid any cross-contamination between foods.
• Don't leave raw chicken out of the refrigerator, as bacteria will multiply quickly at temperatures between 50°F and 140°F.
• Be sure to rinse raw chicken and pat it dry before using.
• Wash your hands with warm water and soap for 20 seconds before and after handling food.
• Always marinate chicken and other meats in the refrigerator.
• Cook chicken to an internal temperature of 165°F as measured with a food thermometer.
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