Sangrita Marinated Chicken

Sangrita Marinated Chicken breast sliced to serve.

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This marinade infuses chicken with the ideal blend of citrusy zing and spicy kick, making it a breeze to either sear and bake in the oven or sizzle to perfection on the grill.



1 cup California Grown Sangrita mix

¼ cup olive oil, plus more for pan

1 shallot, rough chopped

3 cloves garlic, minced

2 thyme, sprigs

1 tablespoon orange zest

1 teaspoon salt

4 boneless skinless chicken breasts


Combine all ingredients, except for the chicken, in a mixing bowl and stir until incorporated.

Place the chicken in a ziptop freezer bag and pour marinade over.

Make sure the chicken is coated with marinade by squishing the bag around and place in the refrigerator for at least 2 hours or up to 8 hours.  A longer marinade time will cause the chicken to become tough and negate the original purpose.  I find 5 to 6 hours to be the ideal time for a marinade with this amount of acid.

Preheat your oven to 350 degrees F.

Gently discard any bits of the marinade that may stick to the chicken and season with salt and black pepper.

In an oven-proof skillet on medium-high heat, drizzle a small amount of olive oil into the pan, then sear the chicken for one minute without moving, flip, and sear the other side for one minute.

Place the skillet in the preheated oven and cook for approximately 8 minutes. Depending on the size of the chicken you may need to cook longer.  To ensure your chicken is cooked thoroughly insert an instant-read probe thermometer into the thickest part of the chicken and check that it reads at least 165 degrees.



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