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Tangy Texas Citrus Chicken

Pair With Mark West California Pinot Noir
Tangy Texas Citrus Chicken recipe from Mark West Wines
  • Prep Time
    10 minutes

  • Marinating Time
    6 hours

  • Cooking Time
    1 hour

  • Serves

  • Difficulty


¾ cup olive oil

6 limes, juice and rinds

2 oranges, juice and rinds

2 lemons, juice and rinds

1 grapefruit, juice only

½ cup pineapple juice

4 cloves garlic, crushed

1 Tbsp black peppercorns

2 tsp kosher salt

1½ tsp cumin

2 Tbsp brown sugar

2 onions, peeled and quartered

2 whole chickens, cut up


  1. Combine marinade ingredients in large bowl. Add reserved citrus rinds.
  2. Using 2 large re-sealable freezer bags, place each cut up chicken inside.
  3. Pour half the marinade and rinds in each bag.
  4. Remove as much air as possible.
  5. Seal and refrigerate for at least 6 hours.
  6. Pre-heat oiled grill to medium-high heat.
  7. Cook until juices run clear, about 30 minutes, turning occasionally.

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