Citrus Grilled Chicken
Tender, juicy grilled chicken infused with bright citrus flavors and aromatic spices. A versatile base dish where you customize the marinade citrus, protein cut, and vegetable sides to create endless variations.
Ingredients
Method
Pat chicken dry with paper towels. If using thick breasts, butterfly or pound to even 3/4-inch thickness for uniform cooking.
In a bowl, whisk together lemon juice, lime juice, orange juice, orange zest, olive oil, minced garlic, honey, rosemary, paprika, salt, and black pepper.
Place chicken in a zip-top bag or shallow dish. Pour marinade over chicken, ensuring it's well coated. Refrigerate for 30 minutes to 8 hours (longer for more flavor).
Preheat grill to medium-high heat (about 400°F). Oil the grates lightly to prevent sticking.
Remove chicken from marinade and place on the grill. Cook for 6–8 minutes per side (for breasts) or 8–10 minutes per side (for thighs), until the internal temperature reaches 165°F at the thickest part.
While chicken cooks, place squash and onion slices directly on the grill grates. Brush lightly with oil and season with salt and pepper. Grill for 3–4 minutes per side until tender with light char marks.
Transfer chicken and vegetables to a serving platter. Let chicken rest for 5 minutes before serving.
Serve grilled chicken warm with grilled vegetables. Optional: drizzle with any remaining marinade or top with fresh herbs.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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