This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets’ delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

This marinade works great on bone-in or boneless chicken. Try it on pork and salmon as well.

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Spicy Citrus Chicken


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  • 3-4 pounds bone-in chicken pieces (your favorite, cut breasts in half crosswise)
  • Juice and zest of 2 large limes
  • Juice and zest of 2 large oranges
  • 1/2 cup olive oil
  • 1 teaspoon dried oregano
  • 2 large cloves garlic, thinly sliced
  • 1 jalapeño pepper, seeded, minced (for spicier chicken, leave seeds and ribs)
  • Dash your favorite hot pepper sauce or to taste
  • Salt and freshly ground black pepper


Place chicken in a large zip-top plastic bag.
In a bowl, whisk together lime juice and zest, orange juice and zest, oil, oregano, garlic, jalapeño and pepper sauce. Season to taste with salt and pepper.
Pour marinade over chicken in bag and lay flat in a shallow dish. Refrigerate for at least 90 minutes or up to four hours, turning occasionally.
Heat grill to high, then lower heat on one side of grill by either pushing coals to one side (charcoal) or turning one side down (gas).
Remove chicken from marinade and grill on hot side of grill until nicely browned, then move to cooler side and close grill. Grill until internal temperature reaches 165°F.
Alternately, bake at 425˚F for 20-30 minutes.
Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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