Citrus-Marinated Chicken Breasts with Grilled Red Onions

Jamie Purviance - Wever Grills
Prep time: 20 minutes | Marinating time: 3 to 5 hours | Grilling time: 12 to 15 minutes


Extra-virgin olive oil
4 boneless, skinless chicken breast halves, each about 6 ounces
1 red onion, about 12 ounces, cut crosswise into ½-inch-thick slices
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon finely grated lemon zest (from about 2 lemons)
¼ cup fresh lemon juice
¼ cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon grated, peeled fresh ginger, including juices


  1. In a large, resealable plastic bag combine the marinade ingredients, including 2 tablespoons oil. Place the chicken in the bag, press the air out of the bag, and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 3 to 5 hours, turning occasionally.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Brush the onion slices with oil. Remove the chicken from the bag and discard the marinade. Season the chicken evenly with the salt and pepper, and then grill over direct medium heat, with the lid closed, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. At the same time, grill the onions over direct medium heat until tender, 12 to 15 minutes, turning once or twice. Remove from the grill as they are done, and let the chicken rest for 3 to 5 minutes.
  4. Cut the chicken crosswise into ½-inch-thick slices. Serve warm with the onions.

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