Triple Citrus Chicken Marinade
User Reviews
5
-
Prep Time
10 mins
-
Total Time
1 hr 10 mins
-
Servings
4 -5
-
Course
Main Course, Condiments
-
Cuisine
American
Triple Citrus Chicken Marinade
Description
This recipe creates a marinade featuring three citrus fruits—orange, lemon, and lime—using both their juices and zests to maximize fresh, layered citrus flavors. The olive oil serves as a base to help distribute the marinade evenly and keeps the chicken moist during cooking. Aromatic additions like minced fresh garlic, chopped onion or shallot, and rosemary bring herbal and savory complexity, while Dijon mustard and honey balance acidity with subtle sharpness and sweetness.
The chicken, either boneless skinless breasts or thighs, is immersed in the marinade in a sealed bag or dish and refrigerated for at least an hour and up to six hours to allow the flavors to penetrate. Grilling over medium-high heat seals in juices and gently chars the exterior, enhancing the marinade’s brightness and the natural meat flavor. Cooking until the internal temperature reaches 165°F ensures safety and careful timing prevents over-drying.
Allowing the chicken to rest after grilling redistributes juices for tender results. Optionally, garnish with fresh parsley to add a subtle fresh note. The marinade works well for casual meals, backyard grilling, or served with simple sides to complement the citrus-forward profile.
Ingredients
Marinade
- 1/2 cup orange juice fresh navel
- 2 tsp orange fresh zest
- 2 Tbsp lemon juice fresh
- 1 tsp lemon zest
- 2 Tbsp lime juice fresh
- 1/2 tsp lime zest
- 1/4 cup olive oil
- 3 Tbsp onion chopped, or shallot
- 1 Tbsp garlic minced, fresh
- 1 Tbsp rosemary or 1 tsp dried, chopped, fresh
- 2 tsp Dijon mustard
- 2 tsp honey
- 1 1/2 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 4 - 5 (6 oz) chicken breast boneless skinless; or chicken thighs
Instructions
- In a mixing bowl whisk together all ingredients except chicken until well combined.
- Place chicken in a gallon size resealable bag or dish.
- Pour marinade over chicken. Transfer to refrigerator and let rest at least 1 hour and up to 6 hours.
- Preheat a grill over medium-high heat. Remove chicken from marinade and cook on grill until center registers 165 degrees in center of thickest portion, turning once halfway through cooking (reduce grill temperature as needed if chicken is browning too quickly).
- Let chicken rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.
User Reviews
Overall Rating
5
You'll Also Love
