This is one of my all time favorite marinades! I use it for chicken, steak, tri tip, and more. You can use any combination of citrus fruit you have on hand (lemons, limes, oranges, or grapefruit are some of my favorites). It’s flavorful, bright, and easy to make.
What I like about this recipe is it’s pretty flexible. I have done with with different ratios and different combinations of citrus fruit and it always taste great. You really can’t go wrong. So whether you have some lemons, oranges, tangerines, grapefruit, or just all limes-this recipe is full proof and it will taste good no matter what.
I also used this same marinade to marinade tri tip that was on sale at Von’s. It was a part of my weekly meal prep (pictured below) next to some grilled peppers and green onions, and jalapeno zucchini chicken burger patties.
- 3 pounds bonesless skinless chicken thighs
- ¾ cup fresh squeezed citrus juice (I usually do 2 limes, 1 orange, ½ grapefruit)
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce (or coconut aminos)
- 4 cloves garlic, minced
- 2 tablespoons cilantro, chopped
- 2 teaspoons dried oregano
- 2 teaspoons turmeric
- 3 chipotle peppers in adobo sauce, plus 2 tablespoons sauce (check the label for Whole30)
- 2 teaspoons coarse salt
- ½ teaspoon fresh ground pepper
- To prepare the marinade, mix all ingredients (except for the chicken) in a small bowl, using a fork to crush up the chipotle peppers. Alternatively, you can add all the ingredients in a blender and pulse until smooth.
- In a large bowl, add the chicken and pour over marinade. Cover with plastic wrap and let sit in the fridge over night or for at least 1 hour.
- When ready to cook, grill for 7-8 minutes on each side or until done.
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