Ingredients
- 2 ½ pounds (1.1 kg) boneless skinless chicken breasts or thighs
- ½ cup (120 ml) orange juice
- ¼ cup (60 ml) lemon juice
- ¼ cup (60 ml) extra-virgin olive oil
- 1 tablespoon low sodium soy sauce
- 3 garlic cloves, minced
- 1½- inch piece fresh ginger, peeled and finely grated
- 1 teaspoon finely chopped fresh sage or ½ teaspoon rubbed sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- A few drops of hot sauce, optional
Method
- Whisk the orange juice, lemon juice, olive oil, soy sauce, garlic, ginger, sage, salt, black pepper and hot sauce together in a bowl.
- Put the chicken in a large zip-top bag or covered container. Pour the marinade over the chicken and coat each piece well. Refrigerate for 30 minutes to 2 hours.
- Preheat the grill to medium-high heat and lightly grease the grate.
- Remove the chicken from the marinade and let the excess drip off. Discard the used marinade. Grill the chicken for 5 to 7 minutes per side, depending on its thickness.
- Check the thickest part with a meat thermometer. It should reach 165°F (74°C).
- Rest the chicken for 5 minutes before slicing or serving.
Notes
- Don’t marinate the chicken overnight because the lemon juice can affect its texture.
- To bake the chicken, cook it at 425°F (220°C) for 18 to 22 minutes.
- For skewers, cut the chicken into evenly sized pieces before marinating. Grill for 10 to 12 minutes, turning several times.
- Dried thyme can replace the sage for a different herb flavor.