Spiced Citrus Dump Chicken

"Another Quick and Easy OAMC recipe!"
photo by  Pamela photo by  Pamela
photo by Pamela
Ready In:




  • For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
  • For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
  • To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
  • For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
  • For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
  • On the grill: cook over medium heat until juices run clear.

Questions & Replies

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  1. kenliesmom
    I didnt even want to give it 1 start it was awful. The flavors didnt meld and the lime was way too strong. Will not be making this again.
  2. rainbowbrush
    We love this and will be making again. made no changes to this, but next time will try smoked paprika. Thank you for posting
  3. mlhuston
    Cooked this in the crock pot and had a wonderful meal when suppertime came around. Thanks for a good recipe. This one is a keeper.
  4. MissRed1970
    Made this verbatim. Baked in the oven. It just seemed to be missing something. Maybe a little more heat? I could get a little of the underlying citrus flavor, but the chili powder seemed to be the strongest taste. I may try it again with some adjustments.
  5. Rottmom
    I made this as a OAMC meal and recently took it out to thaw and serve. I grilled the chicken thinking this would really bring out the citrus flavors, but unfortunately, the spices seemed to overpower the citrus flavor. If I make this again, I will cut back a bit on the spices so I can taste more of the citrus.



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