Citrus & Herb Marinated Grilled Chicken and Quinoa

Citrus and Herb Marinated Grilled Chicken

Prep Time:

10 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

15 min

Level:

Easy

Serves:

4 servings

Ingredients

• Juice and zest of 3 limes
• Juice and zest of half a navel orange
• 1 whole lemon
• 5 sprigs fresh rosemary, finely chopped
• 5 sprigs fresh sage, finely chopped
• 3 cloves garlic, smashed and finely chopped
• 1/2 teaspoon crushed red pepper
• Extra-virgin olive oil
• 8 chicken breasts
• Kosher salt
• water
• 1 cup quinoa

Directions

In a small bowl combine the lime and orange juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.

Place the chicken in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the chicken to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.

Preheat grill. Brush and oil the grill to clean.

Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.

Cut the whole lemon in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.

While chicken is cooking place remaining marinade and water to equal two cups of liquid in a medium sized pot.  Heat over high heat to a boil.  Once liquid is at a rolling boil add 1 cup of quinoa.  Reduce heat to simmer and cover pot.  Simmer for 15 minutes.

Serve the chicken over quinoa with grilled lemon.