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Making Thyme Kitchen | Cilantro Orange Marinated Chicken Breast
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Cilantro Orange Marinated Chicken Breast


A bright, sweet, citrus marinade with a little heat. These marinated chicken breasts can be used as an entrée, or sliced on a salad. Excellent baked or on the grill.


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KEEP FROZEN. Thaw in the refrigerator before cooking. Marinated chicken breasts are best if pulled from the freezer in the morning to cook the same evening. Marinade can be discarded or boiled and used as a sauce. DO NOT use uncooked marinade.


TO BAKE: Empty contents of bag into baking dish. Bake uncovered in preheated 400˚ oven for 30 to 35 minutes, or until internal temperature of chicken is 165˚.


TO GRILL: Grill over medium high heat for 6 to 8 minutes – turning once. Chicken is done when internal temperature reaches 165˚. Discard marinade or place in a sauce pan and bring to a boil for 2 to 3 minutes, then use as a sauce to top chicken.


All chicken should be cooked to 165˚. If you do not have a meat thermometer, make sure the meat is  cooked to opaque and white, and the juices run clear.









Cilantro Orange Marinade: Orange juice, orange marmalade, cilantro, olive oil, Bragg’s*, garlic, red pepper flakes, black pepper, kosher salt.


Honey Ginger Marinade: Bragg’s*, fresh grated ginger, honey, garlic.


Coconut Peanut Marinade: Peanut butter, shallors, garlic, fresh grated ginger, lite coconut milk, Bragg’s*, peanut oil, fish sauce, palm sugar, lime juice, red pepper flakes.


Bragg’s* – Bragg’s Liquid Amino’s a low sodium soy sauce substitute