Shelly's Recipe

CITRUS CHICKEN MARINADE

Category: Marinades

1/2 cup orange juice, lemon juice and lime juice
1.5-inch section fresh ginger, minced
1/4 tsp cumin
2-3 cloves garlic, minced
1 1/2 tbsp soy sauce
4-5 leaves fresh sage, chopped (or 3 tbsp chopped cilantro or 2-3 crushed bay leaves)

Combine all ingredients in a mixing bowl or emulsify in a blender (no need to mince or chop with the latter method). Place chicken in a shallow dish, preferably of glass or heavy plastic, or in large resealable freezer bags, and pour marinade over top. Refrigerate for at least one hour, preferably two to four hours (bone-in chicken breasts can be left overnight, but boneless chicken breasts should not marinate more than 4 hours). Barbecue slowly over low to medium heat for best results

NOTES: You can also add olive oil to the marinade to thicken it into a paste or sauce that can be brushed onto the chicken as it cooks. In this case, chill the marinade on its own for at least an hour to let the flavors combine and the mixture set.

This marinade can also be used for baking or broiling chicken.