Citrus broiled chicken

2 - 8
PersonalPoints™ per serving
Total Time
50 min
10 min
40 min
Try this zesty marinade of oranges, lemons, and honey for skinless boneless chicken breast cubes or pork cubes to make into kebabs. Here, the citrus mixture pulls double duty as a sauce too. It’s amazing how lively it becomes once it cooks and becomes thickened to almost a syrup consistency. Be sure to cut the chicken into uniform pieces so they'll cook evenly. Serve on a bed of couscous mixed with a little chopped mint. Pair it with some cooked broccoli or green beans for an easy side to round out the meal. Cilantro or green onions would make a good sub for the mint.


Uncooked boneless skinless chicken breast(s)

3½ pound(s), cut in eighths

Orange zest

1 Tbsp

Unsweetened orange juice

¾ cup(s)

Fresh lemon juice

3 Tbsp


1 Tbsp

Dijon mustard

1 Tbsp

Packed brown sugar

1 Tbsp, dark variety

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Fresh currants

½ cup(s)

Mint leaves

¼ cup(s)


1 medium, cut into wedges (optional)


1 medium, cut into wedges (optional)


  1. Place the chicken, orange zest, orange juice, lemon juice, honey, mustard, sugar, salt, and pepper in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 1 hour or overnight.
  2. Spray the broiler rack with nonstick spray. Preheat the broiler.
  3. Remove the chicken from the marinade. Pat the chicken dry with paper towels. Reserve the marinade.
  4. Arrange the chicken on the broiler rack. Broil 7 inches from the heat, turning frequently, until the chicken is browned and cooked though, about 25 minutes.
  5. Meanwhile, pour the marinade into a small saucepan; bring to a boil. Boil, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Stir in the currants. Spoon the sauce over the chicken and sprinkle with the mint. Serve with the orange and lemon wedges, if using.