Mediterranean Grilled Chicken with Oranges and Mint
A light, citrusy, herbaceous grilled chicken dish perfect for summer — tender, juicy chicken marinated in fresh orange juice, olive oil, garlic, and mint, then grilled to perfection and served with orange segments and a vibrant minty dressing.
Time
Prep time: 15 minutes
Marinating Time: 1–2 hours (recommended)
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes (including marination
Ingredients
For the Marinade:
4 boneless, skinless chicken breasts (or thighs if preferred)
Juice of 2 oranges (about ½ cup)
Zest of 1 orange
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh mint
2 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon paprika (optional)
Salt and black pepper to taste
For the Salad and Garnish:
1 orange, peeled and cut into segments
½ small red onion, thinly sliced
¼ cup fresh mint leaves (whole or chopped)
Optional: arugula or baby spinach for serving
Optional: ¼ cup crumbled feta cheese
Drizzle of olive oil and fresh lemon or orange juice for dressing
Instructions
1. Marinate the Chicken
1. In a bowl or zip-top bag, combine orange juice, zest, olive oil, garlic, mint, cumin, paprika, salt, and pepper.
2. Add the chicken and coat well in the marinade.
3. Cover and refrigerate for at least 1 hour (up to 8 hours for deeper flavor).
2. Prepare the Grill
1. Preheat your grill or grill pan to medium-high heat.
2. Oil the grates lightly to prevent sticking.
3. Grill the Chicken
1. Remove chicken from marinade and let excess drip off.
2. Grill for 5–7 minutes per side, or until cooked through and nicely charred. Internal temperature should reach 74°C (165°F).
3. Rest the chicken for 5 minutes before slicing.
4. Assemble the Plate
1. Arrange orange segments, red onions, and mint on a platter (with greens if using).
2. Place sliced grilled chicken on top.
3. Drizzle lightly with olive oil and a squeeze of lemon or orange juice.
4. Sprinkle crumbled feta if desired.
Notes & Tips
Oranges: Use juicy navel oranges or blood oranges for variety and color.
Mint Substitute: Fresh basil or parsley works if mint isn’t available.
Grill Alternative: You can use a grill pan or oven broiler if you don’t have an outdoor grill.
Add Crunch: Toasted almonds or pine nuts can add great texture.
Meal Prep: Marinate chicken the night before for easy grilling the next day.
❓ Questions & Answers
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs stay juicy and are great on the grill. Just adjust cooking time slightly.
Q: What sides go well with this dish?
A: Couscous, lemon rice, or roasted potatoes are perfect. A chilled cucumber yogurt salad would also pair well.
Q: Can I make it in a skillet instead of a grill?
A: Yes! Use a cast iron or heavy skillet over medium-high heat. Cook 6–7 minutes per side until nicely browned and cooked through.
Q: Can I make it ahead of time?
A: You can grill the chicken ahead and refrigerate it. Just bring to room temperature before serving, or serve chilled over salad.
Nutritional Value
Calories: 310 kcal
Protein: 32g
Carbohydrates: 10g
Fat: 15g
Saturated Fat: 3g
Fiber: 2g
Sugar: 6g
Cholesterol: 85mg
Sodium: 300mg