Mexican · Dinner
Grilled Chicken with Citrus
Boneless chicken thighs marinated in orange and lime juice, garlic, and cumin, then grilled over direct heat until charred and juicy. Served with warm corn tortillas, sliced avocado, and fresh cilantro. Bright, smoky, and tangy with a light char from the grill.
$5
15 minsPrep
14 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
428Calories
42.6gProtein
21.3gFat
20.4gCarbs
6.3gSugar
5.8gFiber
475mgSodium
199mgChol
4.9gSat Fat
980mgPotassium
75mgCalcium
3.1mgIron
0.6mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
mediterranean
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Whisk orange juice, lime juice, garlic, cumin, olive oil, salt, and pepper together in a shallow dish until combined.
2
Marinate
Add the chicken thigh to the marinade, turn to coat fully, and let sit at room temperature for 30 minutes.
3
Grill
Heat a grill or grill pan to medium-high. Cook the chicken thigh for 5–6 minutes per side until deep grill marks form and the internal temperature reaches 165°F (74°C).
4
Plate
Transfer the chicken to a cutting board, rest for 5 minutes, then slice. Warm the corn tortilla on the grill pan, arrange the sliced chicken alongside the avocado and tortilla, scatter with cilantro, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless, skinless chicken thigh
- 1/2 cup120ml orange juice, freshly squeezed
- 4 tbsp4 tbsp lime juice, freshly squeezed
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp cilantro
- 11 avocado
- 22 small corn tortilla (about 1 oz / 28g)
- 22 lime wedge, for serving
