Citrus-Marinated Chicken

End of school year. Isabella finishes sophomore year — 4.0, the research internship starting in June, the HOSA presidency secured for next year. Sofia finishes eighth grade — her last year of middle school, grades acceptable (B-plus average — she could do better but the bakery takes the A-effort and school gets the B-effort, and I have made my peace with this allocation because Sofia knows exactly what she's doing and fighting it would be fighting the tide). Diego finishes fifth grade — straight A's, the state science fair trophy on his desk next to Professor Waffles, and a teacher evaluation that says "Diego will change the world. I am grateful to have been his teacher." Camila finishes first grade — reading above grade level, writing songs in her journal, and a teacher evaluation that says "Camila is a force of nature. She leads with her voice and her heart. Please send more conchas."

The summer stretches ahead: Isabella at UTEP for the research internship. Sofia at the bakery full-time (her happiest season). Diego at STEM camp (year three — this year focusing on robotics). Camila at Carmen's with singing lessons on Sundays. Luis Jr. at Fort Bliss, coming for Sunday dinners. Luis at the bakery, driving the van, fixing things. Me at the center of it all, the axle around which the wheel turns, the woman who wakes at 3 AM and makes bread that feeds the people she loves, which is everyone, which is the whole world, one concha at a time.

I made a celebration dinner: carne asada in the backyard, the annual end-of-school-year feast. The grill smoked. The sky turned pink. The children scattered across the yard — Isabella reading under the tree, Sofia on her phone (bakery Instagram), Diego measuring something with a ruler, Camila singing to the fence. Luis stood at the grill and I stood next to him and we held hands, briefly, in the smoke, and the holding was the moment, and the moment was the year, compressed into two hands and a grill and the smell of cumin and the sound of a family that is intact, that has survived another year, that is still here.

Carne asada is the tradition, but this summer I grilled citrus-marinated chicken alongside it — the bright lime and orange cutting right through the smoke the same way the pink sky cut through the heat of that June evening. I wanted something that tasted like a beginning, like the first real breath of summer, and citrus does that: it wakes everything up. Luis worked the grill and I brought out the platter, and the smell hit the yard before the food did, and the children came running, which is really all you ever want.

Prep Time: 15 min (plus 2 hours marinating) | Cook Time: 20 min | Total Time: 2 hours 35 min | Servings: 6

Ingredients

2 lbs boneless, skinless chicken thighs (or breasts)
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup fresh lime juice (about 3 limes)
3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 cup fresh cilantro, roughly chopped, plus more for serving
1 orange, sliced into rounds, for grilling (optional)

Instructions

Make the marinade. In a bowl or large zip-top bag, whisk together the orange juice, lime juice, olive oil, minced garlic, cumin, smoked paprika, oregano, salt, pepper, and cilantro until combined.
Marinate the chicken. Add the chicken pieces to the marinade, turning to coat well. Seal and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor. Do not marinate longer than 8 hours — the citrus acid will begin to break down the texture.
Prepare the grill. Heat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates. Remove the chicken from the marinade and let any excess drip off; discard the used marinade.
Grill the chicken. Place chicken on the hot grill. Cook thighs 6–8 minutes per side, or until internal temperature reaches 165°F and grill marks are well developed. Breasts will take 5–7 minutes per side depending on thickness. If using orange slices, grill them alongside the chicken for 2–3 minutes per side until caramelized.
Rest and serve. Transfer the chicken to a clean platter and let rest 5 minutes before slicing. Top with fresh cilantro and the grilled orange slices. Serve with warm tortillas, grilled vegetables, or rice.

Nutrition (per serving)

Citrus-Marinated Chicken — The Grill, the Smoke, and the Summer We All Made It