Serves
6–8
Ingredients
Chicken
- 4 lbs boneless skinless chicken breasts
Marinade
- ½ cup Ternero Jalapeño olive oil
- ⅓ cup orange juice
- 2 teaspoons orange zest
- 2 teaspoons dried oregano
- 1 packet Sazón Goya (with coriander and annatto)
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
1.
Prepare the Marinade: In a large bowl, whisk together the jalapeño olive oil, orange juice, orange zest, dried oregano, Sazón seasoning, salt, and black pepper.
2.
Prepare the Chicken: Butterfly the chicken breasts and lightly pound with a meat mallet until they are even thickness.
3.
Marinate the Chicken: Add the chicken to the bowl and toss to coat evenly with the marinade. Cover and refrigerate overnight.
4.
Preheat the Grill: Preheat your Traeger grill to 350°F.
5.
Grill the Chicken: Remove the chicken from the marinade, shaking off excess. Place the chicken breasts on the grill and cook 5–6 minutes per side.
6.
Finish Cooking: Continue grilling until the internal temperature reaches 165°F.
7.
Serve: Remove from the grill, slice if desired, and serve.
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