Grilled Citrus Chicken

They each got to pick a citrus and juice it! 

This is a really yummy and flavorful chicken dish. I used 1.6 lb of boneless chicken thighs. I added a little more sugar to the marinade and some agave to the sauce because I was afraid that the kids wouldn't eat if it was too sour.  The chicken sat in the marinade for about 2 hours before my husband grilled it. I would definitely make this again! Kids had a lot of fun also helping me with juicing the orange, lemon and lime.

America's Test Kitchen says that you should marinade the chicken at least 1 hour, but no longer than 12 hours.

Grilled Citrus Chicken (~adapted from America's Test Kitchen)
Ingredients:

• 1 orange
• 1 lemon
• 1 lime
• 7 tablespoons veg oil (note! only 3 tablespoons for marinade)
• 3 tablespoons water
• 3 garlic cloves
• 2 1/2 teaspoons sugar
• salt and pepper
• 4 (6 to 8 oz) boneless skinless chicken breasts trimmed (I used 1.6 lb boneless skinless chicken thighs)
• 1 aluminum roasting pan (I didn't use this)
• 1 teaspoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon minced fresh mint 

Directions:

1. Grate 1 teaspoon of zest from orange, 2 teaspoons zest from lemon, and 2 teaspoons zest from lime (I think I only zested 1 teaspoons from orange, lemon, and lime). Combine 3 tablespoons oil, 3 tablespoons water, 2-3 cloves of garlic, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and whisk to combine. 
2. Place chicken in marinade for 1-12 hours. 
3. Grill the chicken when ready to cook.
4. For sauce, I combined 3 tablespoons orange juice, 1 tablespoon lemon juice, and 1/2 tablespoon lime juice. Whisked in the Dijon mustard and added in some Agave to make it a little sweeter. (America's Test Kitchen originally says to also add mayonnaise and 1 clove of chopped garlic, but I omitted these. I also added in some agave because I thought that the sauce was a little sour). 
5. Served the chicken with sauce and sprinkled with fresh mint.