Easy Tangy Citrus Chicken

Lemon Chicken

I love lemon. I love how it makes you pucker. I love how it makes everything smell fresh. I love that lemon can be used to counter a dish that tastes too sweet, or too rich, or just flat.

But the hubs hates lemon. He has this weird lemon radar, that goes off at even the slightest detection of tang.

“Baby, whats in this?”

“Nothing weird, just try it.”

“There’s lemon in here, isn’t there…”


I was craving Greek chicken, marinated in lemon juice and olive oil, baked in the oven alongside wedges of potatoes. But alas, I didn’t want to cook a different dish for my lemon-phobic love. So I came up with this simple citrus chicken. The oven was hot enough to crisp the skin, while leaving the meat nice and juicy. It was tasty served over rice, with the pan juices from the chicken and orange slices spooned over-top. Just add a simple green salad to round out the meal, perhaps with a honey-lemon vinaigrette? *sigh* Or not.


Easy Tangy Citrus Chicken


1 cup of orange juice

2 tbls olive oil

2 tbls honey

1 tsp dried rosemary

2 tsp dried thyme

2 tsp dried oregano

2 cloves of garlic, minced

2 tsp salt

1 tsp pepper

For chicken

Cooking spray

4 chicken thighs or 2 chicken breast, skin-on & bone-in

1 medium orange, sliced

1. Combine marinade ingredients into a gallon zip-top bag. Wisk to combine.

2. Add chicken to marinade and place bag into a bowl to catch drips. Marinate in fridge for at least an hour or up to overnight.

3. Preheat oven to 425 degrees. Apply cooking spray to a lipped sheet pan. Arrange chicken and orange slices on sheet pan. Discard marinade.

4. Cook chicken until skin is crispy and meat is cooked to 165 degrees, about 30 minutes.

Lemon Chicken


Asian pork al pastor

Pork tacos

Asian pork al pastor, that’s a bit of a contradiction, isn’t it? There are cooks who cringe at the bastardization of traditional recipes. How dare I use soy sauce as a substitute for achiote, as there are absolutely no similarities between the two. This is know, but I needed something for color and flavor, and when I added some minced ginger, garlic and sesame oil and the Asian pork al pastor was born. Do not judge, until you try it.

Grilling is definitely the best method to cook the pork. After marinating in pineapple overnight, the meat is made so tender from the fruit’s enzymes that it is almost falling apart. So you certainly need some kind of grid to place on the grill grates if you decide that this is the way to go. The other option is to cook the meat in a pan in the stove top, but you won’t achieve the same smokey results. Also, if you fire up the grill, you may as well grill your tortillas as well. The combination of the sweet, tender pork, smokey tortillas and the spicy pineapple salsa is a classic one, with a bit of an Asian twit. Because that’s how I roll.

Ignore the weird shadows cast by the window blinds...

Ignore the weird shadows cast by the window blinds…

Loosely adapted from Steven Raichlen’s Tacos al Pastor


1 cup sliced pineapple in juice

1/2 medium onion

juice of 1 lime

1/4 cup low sodium soy sauce

2 tsp minced ginger

1 tbls minced garlic

1 tbls sesame oil

1 whole jalapeno


2 pounds pork shoulder, trimmed of fat, cut into 1/4 inch slices

corn or flour tortillas

pineapple salsa


1. Add all marinade ingredients into a blender. Puree until smooth. Combine marinade and sliced pork into a large ziploc bag, mix, seal and place into a large bowl. Allow to marinate in fridge for at least 4 hours and up to one day.

2. Preheat grill to medium high heat.

3. Drain pork from marinade and grill on a grill grid or basket over medium high heat until center of meat is no longer pink.

4. Once pork is cooked, wrap in foil to keep warm.

5. Grill tortillas until warm and blistered in some spots. Serve pork on tortillas with pineapple salsa.