Citrus Chicken

The Scout Motto is: BE PREPARED – which means your mind and body are always ready to do your DUTY. I love it when I am prepared, which makes it difficult to understand why I almost never am. It is my duty to cook both at home* and for work, and yet I often find myself serving dinner to my long-suffering family at 8:45 pm or making blog recipes at 1:45 am. I have even been known to drag a family member out of a deep slumber in the wee hours of the morning, fork in hand, whispering, “Honey, wake up … I need you to taste this.”

Maybe it’s because I was a Brownie, not a Boy Scout, and as such focused on “great big Brownie smiles” instead of preparedness. Maybe it’s because I suffer from “Time Anorexia” (which is the plight of those of us who look at a clock and think they have way more time than they actually have). Or maybe it’s because of my mother (no particular reason other than “when in doubt, blame it on your childhood”).

Whatever the reason – your motto, your clock or your mom – I encourage you to take this oath with me now (raise your right hand):
On my honor, I will do my best
To take the meat out of the freezer
The night BEFORE I need it.
To marinate it when appropriate,
And to eat good food!

Today we have Citrus Chicken – great for the grill and for the tummy! Enjoy!

j*a*N*e

*Relax … it’s not a gender thing. It’s because I’m better at it than he is. Just sayin’.

Citrus Chicken

• 1 pound (or so) boneless, skinless chicken breasts or thighs (or a combination thereof)
• About ½ bottle 29-Minute™ Citrus Marinade

Put the chicken in a resealable bag; add the marinade. Smoosh it around a little. Put it in the fridge for at least 29 minutes or up to 29 hours. When you are ready to grill, take the chicken out of the bag and discard the marinade. Spritz the chicken with a little non-stick spray on each side before grilling to prevent sticking.

Citrus Chicken

Testing Notes:

• You can thaw the chicken in the marinade.
• I put my chicken in the marinade on Friday night, and it was so exciting to be ready for grilling on Saturday!
• We grilled the chicken over fairly low heat. I say “we” but I mean my husband. He’s the chief griller at our house.
• I had some leftover rice and black beans from an event that had been catered by a local Mexican restaurant. So I blended the two together and stirred in a jar of our Corn, Black Bean Salsa. I baked it in a casserole dish for about 45 minutes, then topped it with shredded taco cheese blend and baked it for 5 more minutes. WOW! Delicious!
• We also had a lovely tossed salad, and since we had guests I decided to create a “make your own salad” platter. That way everyone could choose their own toppings.
• I sliced the chicken in to angled slices for serving. It was juicy, flavorful and so tasty! We had a really healthy meal without a lot of effort. All of my testers agreed that we should have this again!

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