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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
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.
- 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).
- 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
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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!