Description
This Grilled Citrus Chicken with Glaze recipe features juicy boneless chicken breasts or thighs marinated in a vibrant blend of fresh orange, lemon, and lime juices with garlic and honey. The chicken is grilled to perfection, then brushed with a sweet and tangy citrus glaze for a flavorful, caramelized finish. Perfect for a light and refreshing meal served with grilled vegetables or steamed rice.
Ingredients
Scale
For the Marinade
- 4 boneless, skinless chicken breasts or thighs
- Juice and zest of 2 oranges
- Juice and zest of 2 lemons
- Juice and zest of 2 limes
- 4 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- Salt and pepper, to taste
For the Glaze
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- Red pepper flakes (optional, to taste)
To Garnish
- Fresh herbs (such as parsley or cilantro), chopped
- Extra citrus slices
Instructions
- Prepare the Marinade: In a mixing bowl, combine the juice and zest of the oranges, lemons, and limes. Add minced garlic, olive oil, honey, and salt and pepper to taste. Whisk thoroughly until the mixture is well blended and smooth.
- Marinate the Chicken: Place the chicken breasts or thighs in a resealable plastic bag or shallow dish. Pour the citrus marinade over the chicken, ensuring all pieces are evenly coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight, to infuse the flavors thoroughly.
- Prepare the Glaze: In a small saucepan, mix together the orange juice, honey, soy sauce, cornstarch, and red pepper flakes if using. Whisk well to completely dissolve the cornstarch. Heat the saucepan over medium heat, stirring constantly for about 5 minutes until the glaze thickens to a smooth, syrupy consistency. Remove from heat and set aside.
- Preheat the Grill: Heat your grill or grill pan to medium-high. Lightly oil the grates to prevent the chicken from sticking during cooking.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Place the chicken onto the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken develops a golden, slightly charred exterior.
- Apply the Glaze: In the last few minutes of grilling, generously brush the thickened glaze over both sides of the chicken. Flip one or two times to let the glaze caramelize and develop a slightly sticky finish without burning.
- Serve: Transfer the grilled citrus chicken to a serving platter. Garnish with freshly chopped herbs and extra citrus slices. Serve immediately with your choice of sides such as grilled vegetables, salad, or steamed rice.
Notes
- Marinating the chicken overnight enhances the citrus flavors and tenderness.
- Adjust red pepper flakes based on your preferred spice level or omit for a milder glaze.
- If you don’t have a grill, you can use a grill pan or broiler, but be sure to watch closely to avoid burning the glaze.
- Ensure the internal temperature of chicken reaches 165°F (75°C) for safe consumption.
- Extra glaze can be served on the side for additional flavor.
