These Orange ‘N Lemon Chicken Breasts offer a vibrant twist on classic poultry, combining the zesty brightness of fresh lemon with the warm sweetness of orange marmalade. Marinated in a garlic-infused butter and lemon juice mixture, the chicken absorbs deep, aromatic flavors before being grilled or baked to golden perfection. The final brush of marmalade adds a glossy, caramelized finish that balances the acidity beautifully. This dish is perfect for weeknight dinners when you want something special without hours of effort. It pairs wonderfully with roasted potatoes, steamed rice, or a fresh green salad. Whether you use the grill for a smoky char or the oven for consistent heat, this recipe delivers juicy, tender meat with a complex, satisfying flavor profile that family and guests will love.
Orange ‘N Lemon Chicken Breasts
Description
These Orange 'N Lemon Chicken Breasts offer a vibrant twist on classic poultry, combining the zesty brightness of fresh lemon with the warm sweetness of orange marmalade. Marinated in a garlic-infused butter and lemon juice mixture, the chicken absorbs deep, aromatic flavors before being grilled or baked to golden perfection. The final brush of marmalade adds a glossy, caramelized finish that balances the acidity beautifully. This dish is perfect for weeknight dinners when you want something special without hours of effort. It pairs wonderfully with roasted potatoes, steamed rice, or a fresh green salad. Whether you use the grill for a smoky char or the oven for consistent heat, this recipe delivers juicy, tender meat with a complex, satisfying flavor profile that family and guests will love.Ingredients
Directions
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Preheat grill with rack 4 inches above coals, or preheat oven to 400&# 194;°F (204ðC).
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In a 1-quart saucepan, melt butter over medium heat.
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Add crushed garlic to the melted butter and cook for 1 minute, stirring until golden.
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Remove saucepan from heat and stir in fresh lemon juice, grated lemon peel, salt, and pepper.
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Place chicken breasts in a 13x9x2-inch baking dish and pour the marinade over them.
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Let chicken stand at room temperature for at least 10 minutes to marinate.
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If grilling, place a sheet of foil on the hot grill rack. If baking, use the prepared baking dish.
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Remove chicken from marinade, reserving the liquid, and arrange breasts skin-side down on the foil or in the dish.
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Cook covered for 10 minutes.
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Turn breasts over and cook covered for 15 minutes longer, brushing occasionally with reserved marinade.
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One or two minutes before the end of cooking, brush chicken with orange marmalade to glaze.
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Serve immediately when chicken is golden brown and cooked through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 136.4kcal
- % Daily Value *
- Total Fat 5.6g9%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 86.1mg4%
- Total Carbohydrate 21.4g8%
- Dietary Fiber 1.4g6%
- Sugars 2.0g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Oven Variation: To bake instead of grill, heat oven to 400ðF. Marinate breasts in baking dish as directed. Drain off and reserve marinade. Bake breasts skin-side down for 15 minutes. Turn over, brush with marinade, and cook 10 minutes longer. Brush with marmalade and cook 1-2 minutes longer to glaze.
Grilling Tip: Using foil on the grill rack prevents the chicken from sticking and makes cleanup easier. Ensure the fire is ready before removing chicken from marinade.
Safety: Ensure chicken is cooked to an internal temperature of 165ðF before serving. Do not reuse marinade that has touched raw chicken unless it is boiled first.
