Citrus Chicken

The farmers' market is overflowing with citrus.  So, I thought I'd go a little crazy and mix a few together.  The result is similar to a Cuban mojo, but even more...citrusy!

4 Boneless, Skinless Chicken Breasts

2 Oranges

2 Lemons

2 Limes

4 Cloves Garlic, smashed

1 Small Hot Pepper, seeded and chopped

1 Tbs. Mustard

1/4 Cup Olive Oil

2 Pinches Salt & a Wee Bit Fresh Cracked Pepper

1/8 Cup Olive Oil

Juice the citrus.  Add remaining ingredients, except olive oil.  Using either a hand blender or whisk, slowly add olive oil.  You want to go slow in order to incorporate the oil completely.  Add chicken to marinade, and refrigerate for about 3 hours.  Don't leave it in too long (more than 12 hours), or the acid in the fruit will do very bad things to the texture of the chicken.  Like turn it to mush.  Bad.

If you're able to, grill the chicken, because grilled chicken just tastes better.  If you can't grill (it is, despite being 70 degrees today in Los Angeles, the middle of winter), broil chicken for about 6 minutes per side.

While that's happening, bring marinade to a boil, and cook for 5 minutes.  Stir in 1/8 cup olive oil.  No need to be quite as careful this time- it's ok if the sauce breaks a little bit.  Spoon over chicken while it's cooking, then spoon more when it's finished.

Any leftover chicken makes for a killer addition to salad.  The marinade (one boiled) makes for a great dressing.  So make extra.