Recipes / Chicken With Citrus Sauce

Chicken With Citrus Sauce

By The Editors

Published February 22, 2018

Here’s a pan-cooked version of this delicious sweet-and-sour dish, which is prepared (often grilled) at roadside stands and restaurants on many Caribbean islands. Serve this with rice. (The rice pictured above is just long-grain white rice cooked with half coconut milk, half water; really a treat.)

Chicken With Citrus Sauce
Daniel Meyer

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Chicken With Citrus Sauce

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Makes 4 servings 1x

Time 20 minutes

Units Scale


  • 3 tablespoons extra virgin olive oil
  • 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • Salt and black pepper to taste
  • 2 garlic cloves, sliced
  • 1 red onion, sliced
  • 1/2 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 2 tablespoons drained capers for garnish


  1.  Heat the oil in a skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until lightly browned and cooked through, seasoning to taste with salt and pepper, about 10 minutes. Remove and place in your serving dish.
  2. Add the garlic and onion to the skillet and cook, stirring occasionally until the onion is slightly softened, about 3 minutes. Stir in the orange juice, lemon juice, lime juice, and honey. Cook only until the honey has completely dissolved, about 30 seconds.
  3. Pour the onion-citrus mixture over the chicken, garnish with capers, and serve.

— Recipe from The Best Recipes In The World