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Citrus Grilled Chicken is an easy and flavorful dish perfect for a quick weeknight dinner or weekend cookout. With just a few simple ingredients, this recipe will become a staple in your meal rotation!
Try this next: If you love this zesty marinade, try my Honey Lemon Roast Chicken or my Orange Balsamic Chicken Lettuce Wraps for more citrus-infused goodness!
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.
Why I Love This Recipe
- Quick and Easy – The marinade comes together in minutes, and the chicken cooks quickly on the grill or stovetop.
- Incredibly Juicy – The citrus-based marinade helps tenderize the chicken, keeping it moist and flavorful.
- Versatile – Serve it over rice, in tacos, or alongside a fresh salad.
- Make-Ahead Friendly – Marinate the chicken a day in advance for a deeper flavor.
RECIPE WALK-THROUGH
Ingredients You’ll Need
- Boneless Skinless Chicken Breasts – You could also use boneless skinless chicken thighs.
- Citrus Juices – Freshly squeezed orange, lemon, and lime juices provide the best flavor. Avoid bottled juice if possible.
- Cumin & Oregano – These spices give a subtle earthiness that pairs beautifully with the bright citrus.
- Garlic – Fresh garlic is best, but you can use the jarred kind if that’s all you have.
- Canola Oil – Helps the marinade coat the chicken and prevents sticking on the grill. You can substitute with olive oil if preferred.
How To Make Citrus Grilled Chicken
See the recipe card below for full, detailed instructions
Blend the Marinade – Add garlic, orange juice, canola oil, lemon juice, lime juice, zest, cumin, salt, pepper, and oregano to a blender. Blend until smooth.
Marinate the Chicken – Place the chicken in a resealable plastic bag or shallow dish. Pour the marinade over, reserving ½ cup for later. Massage the marinade into the chicken and refrigerate for at least 1 hour (up to 24 hours).
Cook the Chicken: Preheat the grill to medium-high heat. Cook the chicken for 3-4 minutes per side until cooked through.
Stovetop & Oven: Sear the chicken in an ovenproof skillet over medium-high heat for 3 minutes per side. Finish in a 400°F oven for 8-10 minutes.
Rest and Serve – Let the chicken rest, tented with foil, for 5-10 minutes. Meanwhile, simmer the reserved marinade until thickened and drizzle over the chicken before serving.
Serving Suggestions
- Taco Night – Slice the chicken and serve in warm tortillas with avocado and salsa.
- Rice Bowls – Pair with cilantro-lime rice and black beans for a complete meal.
- Salad Topping – Slice over a crisp green salad with a citrus vinaigrette.
- Spice It Up – Add a pinch of red pepper flakes to the marinade for a bit of heat.
Storage Tips
The Best Way to Store Leftovers
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in a skillet over medium-low heat or the microwave in short intervals.
Recipe Tips
- Don’t Overcook – Use a meat thermometer to ensure the internal temperature reaches 165°F.
- Double the Marinade – Use extra for drizzling over grilled veggies or as a salad dressing.
- Swap the Chicken – This marinade works great with boneless thighs, pork chops, or shrimp.
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
Ingredients
Marinade
- 6 Garlic cloves peeled and minced
- 1/2 cup Orange juice
- 1/3 cup Canola oil
- 1/4 cup Freshly squeezed lemon juice juiced
- 1/4 cup Freshly squeezed lime juice
- 1 teaspoon Lime zest
- 1 teaspoon Lemon zest
- 1 ½ teaspoons Cumin
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspon Dried oregano
Chicken
- 3 pounds Boneless skinless chicken breast
Instructions
- Add all marinade ingredients to a blender and blend until smooth. Reserve ½ cup of the marinade for later.
- Place chicken and remaining marinade in a resealable plastic bag. Use your hands to gently massage the marinade into the chicken. Refrigerate for at least 1 hour, or up to 1 day.
- For outdoor grilling – Cook chicken for about 3-4 minutes per side over medium-high heat, or until the juices are clear and an instant read thermometer reaches 165°F.
- 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, until an instant read thermometer reaches 165°F. (You could also cook completely on the stove top, but finishing in the oven helps to prevent burning and seal in the moisture).
- Set chicken aside on a plate, tented with foil, for 5-10 minutes to rest.
- Meanwhile, pour the reserved sauce into a small skillet or saucepan and simmer over medium-high heat for 3-5 minutes until thickened and reduced. Drizzle over grilled chicken and serve.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
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!