Pistachio Citrus Chicken

Servings 6 servings


  • 6 boneless skinless chicken breast halves butterflied, 6-oz.
  • 2 cloves garlic pressed
  • 1/2 teaspoon lime zest
  • 1/2 teaspoon lemon zest
  • 2 tablespoons lime juice
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil
  • 1/2 cup chopped pistachios


  • DO-AHEAD TIP: Marinate chicken for 1 hour (see recipe).
  • Place chicken in a large zipper-topped plastic bag.
  • In a small bowl, combine next 7 ingredients (garlic through black pepper). Pour mixture over chicken then shake well and squish around to completely coat chicken. Refrigerate for 1 hour.
  • Preheat grill to MEDIUM. Bring chicken and marinade to room temperature. Lightly oil the grill grate. Remove chicken from marinade, shaking off excess (and discarding marinade and bag).
  • Grill chicken over indirect heat for 15 to 20 minutes, turning occasionally, until juices run clear. Watch carefully to prevent burning!
  • Top chicken with chopped pistachios and enjoy!


SERVING SUGGESTION: Grilled eggplant and steamed asparagus.
VEGETARIAN: Instead of chicken, use non-breaded faux chicken patties and brown in a skillet instead of cooking on grill.
KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary.
NUTRITION: Per serving: 255 Calories; 7g Fat; 42g Protein; 4g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 425mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. Points: 6
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