Sweet and sour thin-cut chicken breast marinated in orange juice, lemon, lime, and the perfect amount of seasoning. Marinade is for every 1.5 pounds of chicken breast. Prep time does not include marinade time.
1.5 pounds chicken breast, butterflied and cut into thin cutlet pieces.
1/3 cup orange juice (about 1 orange)
1/3 cup lemon juice (about 1 large lemon)
1/3 cup lime juice (about 2 juicy limes)
1 tsp chili powder or smoked paprika
1 tsp garlic powder
1 tsp cumin
2 tsp pure maple syrup
1/4 cup fresh chopped cilantro
1 tbsp olive oil or avocado oil
1/2 tsp kosher salt (not iodized)
1 jalapeño, chopped
In a large bowl, add the chicken, orange juice, lemon juice, lime juice, chili powder, garlic powder, cumin, maple syrup, cilantro, olive oil, and salt. Use tongs to mix and flip each cutlet to ensure even distribution of the marinade.
Cover the marinated chicken with a lid or saran wrap. Place it into the fridge for a minimum of 30 minutes and a maximum of 24 hours.
When ready, preheat a nonstick skillet to medium-high heat. Add a drizzle of olive oil. Place each cutlet onto the pan. Cook for 4-5 minutes on each side.
The internal temperature should 165°F and each side is golden brown with crispy edges.
To use the marinade as a sauce, remove the chicken from the pan and add the marinade and cook over medium-low heat for 3-5 minutes or until the sauce slightly thickens.
Eat alongside Spanish or Mexican rice or shred right before stuffing inside tortillas.
Looking for spice? Add a Jalapeño.
Don’t have pure maple syrup? Use 1/3 cup pineapple juice.
I used halal chicken for this recipe.
- Category: Dinner
- Method: Marinated and Pan-fried
- Cuisine: Mexican
Keywords: Easy Tangy Citrus Pollo Asado , pollo asada recipe, pollo seasoning, citrus chicken, halal chicken, pollo asado receta