Sour Orange Chicken

by Linda Bonwill (@lindabonwill_gluten_free)



  • 8 chicken breasts, thin cut

  • 1 cup Sour Orange Marinade (La Lechonera)

     Herb Mixture

  • 1/2 tsp red pepper flakes

  • 1/2 tsp sea salt

  • 1/2 tsp black pepper

  • 1/2 tsp chives

  • 1 tsp garlic, minced

  • 1 tsp oregano

  • 1 tsp basil

  • 1 tsp parsley

  • 1 tsp thyme

  • 1 tsp rosemary, chopped

  • 1 tsp onion powder


  • Season chicken with salt and pepper. Place in a zip lock bag or flat rimmed dish with the marinade. Place in the refrigerator for at least 4 hrs or overnight.

  • Heat grill. Remove chicken from marinade. Pat dry with a paper towel. Brush chicken with olive oil and place on the hot grill (medium/high heat), approx. 4 minutes on each side. Adjust grilling time for thicker cuts of chicken. Serve chicken hot from the grill with a dollop of herb butter.


Herb Olive Oil:

  • Add all ingredients in a bowl. Stir well. Mix with 1/2 cup of good quality olive oil. Let marinate for 30 mins before serving. Store in a jar or sealed container, unrefrigerated.


Herb Butter:

  • Add 1 TBS herb mixture (without the oil) to 4 TBS softened butter. Add to marinated grilled chicken or steak, toss in pasta or spread on your favorite toasted bread.