A California Latin Grill
Chef Roberto "Bert" Ortiz

"Smoked Citrus" Marinated Breast of
Chicken with Grilled Vegetables*

served as a special - not on regular menu
best served with White Crane Chardonnay.

"Smoked Citrus" Marinade**


4c fresh squeezed orange juice
2c pineapple juice
1/2c sugar
1tsp finely chopped garlic
1tsp "liquid smoke"


1. Mix all ingredients in a bowl and blend thoroughly.

Grilled Vegetables


1 medium zucchini, cut length wise
1 medium yellow squash, cut length wise
1 firm ripe medium tomato
1p salt, granulated garlic
1/2c virgin olive oil


1. Rub vegetables with olive oil, season with salt and granulated garlic. Then, grill over medium heat until "marked" and still firm.

Chicken Presentation***


6oz. boneless, skinless chicken breasts**
"smoked citrus" marinade
fresh vegetables, ready for grilling
**could use boneless thighs, bone in breasts and/or thighs, or for roasting whole Chicken, Cornish game hen.


1. Wash chicken thoroughly and clean cutting surface thoroughly.
2. Place chicken in a flat container with marinade covering chicken completely. Let marinate for 2 hours.
3. Grill chicken over medium, indirect heat - turn often.
4. When the chicken is half way done, grill the vegetables, turn only once.

***would also go great with the salad served with the Pistachio Encrusted Salmon Salad.

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