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Grilled Citrus Chicken with Glaze Recipe

Juicy grilled citrus chicken with honey glaze on rustic board
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This Grilled Citrus Chicken with Glaze Recipe features juicy chicken breasts marinated in zesty citrus and grilled to perfection with a sweet and tangy sticky glaze. It's the perfect summer BBQ dish that's both impressive and easy to make.

Ingredients

Scale
  • For the Chicken & Marinade:
  • 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds)
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Citrus Glaze:
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 3 tablespoons honey (or agave syrup for a vegan option)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Instructions

  1. Marinate the Chicken: In a large bowl or zip-top bag, combine the orange juice, lemon juice, olive oil, minced garlic, smoked paprika, salt, and pepper. Add the chicken breasts, ensuring they are fully coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  2. Prepare the Glaze: While the chicken is marinating, make the citrus glaze. In a small saucepan, combine the 1/2 cup orange juice, 1/4 cup lemon juice, honey, soy sauce, and apple cider vinegar. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and continue to cook, stirring constantly, for 2-3 minutes until the glaze thickens slightly. Remove from heat and set aside.
  3. Grill the Chicken: Preheat your grill to medium-high heat (about 400°F / 200°C). Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade. Place the chicken on the hot grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  4. Apply the Glaze: During the last 2-3 minutes of grilling, generously brush the top of the chicken with the prepared citrus glaze. Flip the chicken, glaze the other side, and cook for another minute or two until the glaze is sticky and caramelized. Be careful, as the sugar in the glaze can cause flare-ups.
  5. Rest and Serve: Transfer the grilled citrus chicken to a clean plate and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist. Drizzle with any remaining glaze before serving.

Notes

Store leftover grilled citrus chicken in an airtight container in the refrigerator for up to 3-4 days. You can freeze the cooked and cooled chicken for up to 3 months. Thaw overnight in the refrigerator before reheating. For the best texture, reheat gently in a skillet over medium-low heat or in a 325°F (160°C) oven until warmed through. Avoid the microwave, as it can make the chicken rubbery.

Nutrition

Find it online: https://www.stacksipsnack.com/grilled-citrus-chicken-with-glaze-recipe/