Orange ‘N Lemon Chicken Breasts

This vibrant Orange and Lemon Chicken recipe transforms simple chicken breasts into a restaurant-quality meal with minimal effort. The star of the dish is a bright, aromatic marinade made from fresh lemon juice, grated zest, and crushed garlic, balanced by rich butter. The chicken is marinated to infuse every bite with citrusy freshness before being grilled or baked to golden perfection. A final brush of orange marmalade adds a glossy, sweet-tart glaze that beautifully complements the savory herbs and spices. Perfect for a quick weeknight dinner or a light summer barbecue, this dish pairs wonderfully with steamed vegetables or a fresh green salad. Its a crowd-pleaser that brings zesty, home-style flavor to your table.

Cooking Method: Baking, Grilling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 136.4

Dietary: Gluten-free

Description

This vibrant Orange and Lemon Chicken recipe transforms simple chicken breasts into a restaurant-quality meal with minimal effort. The star of the dish is a bright, aromatic marinade made from fresh lemon juice, grated zest, and crushed garlic, balanced by rich butter. The chicken is marinated to infuse every bite with citrusy freshness before being grilled or baked to golden perfection. A final brush of orange marmalade adds a glossy, sweet-tart glaze that beautifully complements the savory herbs and spices. Perfect for a quick weeknight dinner or a light summer barbecue, this dish pairs wonderfully with steamed vegetables or a fresh green salad. Its a crowd-pleaser that brings zesty, home-style flavor to your table.

Ingredients

2 tablespoons Butter or margarine
2 cloves Garlic, crushed
1 cup Fresh lemon juice
1/4 cup Orange marmalade
2 pounds Split chicken breasts (about 4 pieces), skin on
2 teaspoons Grated lemon peel
1 teaspoon Salt
1/2 teaspoon Freshly ground black pepper

Directions

1
Preheat your grill with the rack placed 4 inches above the coals, or preheat your oven to 400F (200C).
2
In a 1-quart saucepan, melt the butter over medium heat. Add the crushed garlic and cook for 1 minute, stirring constantly until golden and fragrant.
3
Remove the saucepan from heat. Stir in the fresh lemon juice, grated lemon peel, salt, and black pepper to create the marinade.
4
Place the chicken breasts in a 13x9-inch baking dish. Pour the marinade mixture over the chicken, ensuring all pieces are coated. Let stand for at least 10 minutes to allow the flavors to penetrate.
5
If grilling: Line the hot grill rack with foil. Remove chicken from the marinade, reserving the liquid. Place chicken breasts skin-side down on the foil.
6
Cover the grill and cook for 10 minutes. Turn the breasts over and cook covered for another 15 minutes, brushing occasionally with the reserved marinade until cooked through.
7
If baking: Drain the chicken, reserving the marinade. Place chicken skin-side down in the baking dish. Bake for 15 minutes.
8
Turn the chicken over and brush with the reserved marinade. Bake for another 10 minutes until cooked through.
9
One to two minutes before the end of cooking, brush both sides of the chicken generously with the orange marmalade.
10
Cook for an additional 1-2 minutes until the glaze is bubbly and golden brown. Serve immediately.

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

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven to prevent drying out.

Substitutions: You can use chicken thighs instead of breasts for a juicier result, though cooking time may vary slightly. Orange juice can be substituted for some of the lemon juice if you prefer a sweeter profile.

Safety: Always ensure chicken reaches an internal temperature of 165F (74C) before serving. Do not reuse the marinade that touched raw chicken unless it has been boiled for 2 minutes first.

Variations: Add fresh herbs like thyme or rosemary to the butter mixture for an extra aromatic twist. For a smokier flavor, add a few drops of liquid smoke to the marinade if baking indoors.

Keywords: chicken, orange, lemon, garlic, butter, marmalade, grilled, baked, glazed, citrus, dinner, savory, sweet, tangy, marinated, family, easy, healthy, protein, summer, barbecue

Read it online: https://www.chefs-mate.com/recipe/orange-n-lemon-chicken-breasts/