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This Citrus Grilled Chicken is marinated in a delicious combo of orange, lemon, lime and garlic. Throw it on the grill or sear it in a cast iron and finish in the oven. It’s perfect for a weeknight meal and it’s especially good in wraps and salads.
Citrus flavors are my favorite flavors. Whether it’s in an appetizer, a main course or a dessert, it’s my go-to flavoring for just about everything. Especially chicken.
Since boneless, skinless chicken breast can dry out pretty easily, marinating is always a good idea. It helps to infuse flavor and can keep the chicken juicy as it cooks. This particular marinade is super easy – just fresh lemon, lime and orange juices, garlic, canola oil and salt & pepper.
We no longer have a grill; it broke and we just have never replaced it. So instead of outdoor grilling, I gave the chicken a hard sear to get that beautiful caramelization and then finished it in the oven. But I would definitely recommend grilling this chicken if you can.
I was glad to have some leftovers of this amazing chicken because it topped this beautiful salad. The marinade was also the idea behind the Citrus Vinaigrette for the salad that I’ll share here tomorrow.
More Easy Chicken Recipes
- Cheesy Baked Buffalo Chicken
- Creamy Tuscan Chicken Skillet
- Lemon Chicken & Broccoli Skillet
- Chicken & Asparagus Stir-Fry
- Crispy Baked Barbecue Chicken Breasts
Citrus Grilled Chicken
- 1 large lemon juiced
- 1 orange juiced
- 2 limes juiced
- 1/4 cup canola oil
- 1 tablespoon minced garlic about 2 cloves
- Salt and pepper
- 2 pounds boneless skinless chicken breast
- Place chicken in a large zip top bag. Gently pound chicken out to a uniform thickness.
- Combine juices, canola oil and garlic and pour over chicken. Toss the juiced fruit in the bag with the marinade, if desired. Marinate in the refrigerator for 2 hours or more.
- When ready to cook, season both sides of the chicken with salt and pepper. Discard the marinade.
- For outdoor grilling – Cook chicken for about 3-4 minutes per side over medium-high heat, or until the juices are clear.
- For indoor cooking – sear chicken in an oven proof skillet over medium-high heat for about 3 minutes per side. Finish cooking in a 400 degree oven; about 8-10 minutes. (you could also cook completely on the stove top, but finishing in the oven helps to prevent burning and seal in the moisture).
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This has become a go-to recipe for me. I’m visiting at my son and daughter in law’s home and volunteered to cook dinner tonight. This recipe is on the menu and I can’t wait until they try it! Thanks for sharing this.
Makes me so happy to hear that Trudy!!
Yum! This looks sooooo good!