Get in Lime! Work Citrus into Your Grilling

Get in Lime! Work Citrus into Your Grilling

Bring in the season by adding some great citrus flavours to your chicken and shrimp.

Savoury is usually the default for summer grilling, maybe a sweet BBQ sauce here and there, but the tang of citrus usually falls by the wayside. So here are two great citrus options – for both chicken and shrimp – for surprising your palette with a little lime and orange flavour.

And we’ve added a third shrimp-grilling recipe at the end, if neither of the first two citrus options are your thing.

Lime Cilantro Chicken

Skinless chicken thighs, tenders or breasts (about 3 pounds)
4 limes
250 mL (1 cup) cilantro (leaves and stems are fine)
125 mL (1/2 cup) extra virgin olive oil
30 mL (2 tablespoons) honey
15 mL (1 tablespoon) cumin
5 mL (1 teaspoon) salt
5 mL (1 teaspoon) black pepper


  1. Place the chicken in a dish or re-sealable plastic bag
  2. Juice and zest the limes, and then mix them with all the remaining ingredients (everything but the chicken, essentially) in a food processor and combine for about 30 seconds

Tip: If you don’t have a food processor, a hand blender works. If you don’t have a hand blender, just chop up the cilantro and whisk it all together.

  1. Save some of the marinade (50 to 125 mL) and pour the rest onto the chicken. Seal and refrigerate for at least 30 minutes (overnight is fine)
  2. Pre-heat the grill, remove the chicken from the bag and get cooking! Depending on the thickness of the chicken, it will probably take 12-15 minutes to cook. Use a meat thermometer to be sure it’s done
  3. Remove from the grill, drizzle some of the remaining marinade on top and serve immediately

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Citrus Herb Shrimp Skewers

7 mL (1 1/2 teaspoons) grated orange zest
125 mL (1/2 cup) fresh orange juice
30 mL (2 tablespoons) olive oil, plus more for grates
15 mL (1 tablespoon) chopped fresh thyme
5 mL (1 teaspoon) chopped fresh thyme
2 garlic cloves, minced
75 mL (1/3 cup) light mayonnaise
Coarse salt and ground pepper to taste
910 grams (2 pounds) fresh shrimp, peeled and deveined


  1. Combine shrimp, 5 mL zest, 50 mL juice, garlic, oil, 15 mL thyme, salt and pepper in a shallow bowl; toss to coat
  2. Marinate for 30 minutes (or up to 8 hours) in the fridge
  3. Soak eight 20-cm wooden skewers in water for 30 minutes before cooking
  4. Combine mayonnaise, 2 mL zest, 50 mL juice and 5 mL thyme in a small bowl; season dipping sauce with salt and pepper
  5. Lightly oil grates. Thread shrimp onto skewers and grill on medium heat, turning once, for 3 to 4 minutes – or until the shrimp are opaque throughout. Serve shrimp with dipping sauce

Marinated Shrimp Skewers

3 cloves garlic, minced
75 mL (1/3 cup) olive oil
50 mL (1/4 cup) tomato sauce
30 mL (2 tablespoons) red wine vinegar
30 mL (2 tablespoons) chopped fresh basil
2 mL (1/2 teaspoon) salt
1 mL (1/4 teaspoon) cayenne pepper
910 grams (2 pounds) fresh shrimp, peeled and deveined


  1. In a large bowl, stir together the garlic, olive oil, tomato sauce and red wine vinegar. Season with basil, salt and cayenne pepper
  2. Add shrimp to the bowl, and then coat
  3. Cover and place in the fridge for a few hours
  4. Set grill to medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade
  5. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side or until opaque

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