There’s something magical about the scent of citrus mingling with smoky grilled chicken. It brings back memories of summer barbecues in the backyard—barefoot on warm grass, laughter echoing, and a table full of vibrant, fresh food. This Grilled Citrus Chicken with Glaze isn’t just a recipe—it’s a celebration of sunshine, family, and those golden hours before sunset.
In many cultures, citrus fruits are cherished not just for their bright flavors, but also for what they represent: energy, vitality, and refreshment. In Mediterranean homes, lemon chicken is a weeknight staple. In Latin cooking, oranges and limes are used to marinate meat for both flavor and tenderness. This dish is a beautiful marriage of those global traditions, brought together on the grill for a meal that tastes just as joyful as it feels.
The sweet-tangy glaze gives the chicken a gorgeous caramelized finish, and the combination of orange, lemon, and lime creates a flavor that’s zesty and refreshing. Whether you’re making this for a quick family dinner or serving it up at your next backyard cookout, this dish is sure to become a fast favorite.
Why You’ll Love This Recipe:
- It’s bursting with fresh citrus flavor
- The glaze adds a perfect sticky-sweet finish
- It’s easy enough for weeknights, but impressive enough for guests
- Pairs beautifully with a wide range of sides
- Naturally gluten-free and full of protein
INGREDIENTS YOU’LL NEED:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- Juice and zest of 1 orange
- Juice and zest of 1 lemon
- Juice and zest of 1 lime
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 3 garlic cloves, minced
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 teaspoon cornstarch (optional, for thickening glaze)
HOW TO MAKE GRILLED CITRUS CHICKEN WITH GLAZE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Marinate the Chicken
Start by whisking together the olive oil, citrus juices and zests (orange, lemon, and lime), honey, soy sauce, Dijon mustard, garlic, salt, and pepper in a medium bowl. This marinade smells incredible—like a summer orchard in a bowl. Place the chicken breasts in a large zip-top bag or shallow dish, and pour the marinade over them. Seal or cover, and refrigerate for at least 30 minutes (or up to 4 hours if you’ve got the time).
Personal tip: I love prepping this in the morning so it’s ready to grill by dinner. The citrus really tenderizes the chicken over time.
Step 2: Prepare the Grill
Preheat your grill to medium-high heat. If you’re using a charcoal grill, aim for an even layer of hot coals. For gas, just fire it up and let it heat through. Lightly oil the grates so the chicken doesn’t stick.
Step 3: Grill the Chicken
Remove the chicken from the marinade, but don’t toss the marinade—you’ll use it for the glaze. Grill the chicken for 5-7 minutes on each side, depending on thickness, until fully cooked and lightly charred. Use a meat thermometer to check—165°F is your goal.
Grill tip: Pressing the chicken down with a spatula won’t make it cook faster; it just squeezes out all those tasty juices!
Step 4: Make the Citrus Glaze
While the chicken is grilling, pour the reserved marinade into a small saucepan. Bring it to a gentle boil and simmer for about 5 minutes, stirring often. If you’d like a thicker glaze, dissolve the cornstarch in a tablespoon of water and stir it into the glaze during the last minute of simmering. The honey helps it thicken and caramelize beautifully.
Step 5: Glaze and Serve
Once the chicken is cooked, brush it generously with the warm glaze. Let it sit for a couple minutes to soak up that sweet-tangy flavor, then serve hot with an extra drizzle of glaze on top.
HELPFUL TIPS:
- Citrus Tip: Fresh juice is key—bottled lemon or lime juice just won’t have the same brightness.
- Make it a Meal: Pair with grilled vegetables, herbed rice, or a crisp green salad.
- Double the Glaze: Want extra sauce for dipping? Just make a bit more marinade and simmer it separately.
- Cooking Indoors? You can make this on a grill pan or even bake it—just broil for a few minutes at the end to get that nice caramelized finish.
DETAILS:
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 25 minutes + marinating
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American / Mediterranean-inspired
- Diet: Gluten-Free, Dairy-Free
NOTES:
You can swap chicken breasts for thighs if you prefer juicier cuts—just adjust grilling time slightly. This recipe works beautifully for meal prep, too. The leftovers stay flavorful and moist, perfect for slicing into salads or wraps.
NUTRITIONAL INFORMATION (Per Serving – Approximate):
- Calories: 280
- Protein: 28g
- Fat: 11g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 12g
- Sodium: 450mg
FREQUENTLY ASKED QUESTIONS:
Can I use bottled citrus juice?
Fresh juice really makes a difference here—it’s more vibrant and less bitter than bottled. If you’re in a pinch, bottled can work, but zest is a must for flavor depth.
What if I don’t have a grill?
No problem! You can pan-sear the chicken on the stove or bake it in the oven at 400°F for about 20-25 minutes. Just broil at the end to get a slight char.
Can I freeze the marinated chicken?
Yes! Just place the chicken in the marinade and freeze it in a zip-top bag. Thaw overnight in the fridge before grilling.
Is this recipe spicy?
Not at all. It’s sweet, tangy, and aromatic, but totally kid-friendly. You can add a pinch of red pepper flakes if you want a little heat.
STORAGE INSTRUCTIONS:
Store leftover chicken in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave. The glaze may thicken as it chills—add a splash of water if needed when reheating.
You can also freeze grilled chicken for up to 2 months. Thaw in the fridge before reheating.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other citrusy or grilled favorites:
- Gluten-Free Orange Chicken
- Avocado Mango Salad with a Zesty Lime Dressing
- Jalapeño Peach Chicken – A Sweet and Spicy Delight
- Honey Lemon Pepper Wings: A Sticky, Zesty Delight
CONCLUSION
Whether you’re craving a taste of summer or just looking for a quick, flavorful dinner that’ll win over everyone at the table, this Grilled Citrus Chicken with Glaze is the answer. It’s fresh, zesty, and kissed with just the right amount of sweetness. Once you try it, I’m pretty sure it’ll become part of your regular rotation—especially when the sun’s out and the grill is calling.
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Grilled Citrus Chicken with Glaze
Description
There’s something magical about the scent of citrus mingling with smoky grilled chicken. It brings back memories of summer barbecues in the backyard—barefoot on warm grass, laughter echoing, and a table full of vibrant, fresh food. This Grilled Citrus Chicken with Glaze isn’t just a recipe—it’s a celebration of sunshine, family, and those golden hours before sunset.
In many cultures, citrus fruits are cherished not just for their bright flavors, but also for what they represent: energy, vitality, and refreshment. In Mediterranean homes, lemon chicken is a weeknight staple. In Latin cooking, oranges and limes are used to marinate meat for both flavor and tenderness. This dish is a beautiful marriage of those global traditions, brought together on the grill for a meal that tastes just as joyful as it feels.
The sweet-tangy glaze gives the chicken a gorgeous caramelized finish, and the combination of orange, lemon, and lime creates a flavor that’s zesty and refreshing. Whether you’re making this for a quick family dinner or serving it up at your next backyard cookout, this dish is sure to become a fast favorite
Ingredients
4 boneless skinless chicken breasts
2 tablespoons olive oil
Juice and zest of 1 orange
Juice and zest of 1 lemon
Juice and zest of 1 lime
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon Dijon mustard
3 garlic cloves, minced
½ teaspoon ground black pepper
½ teaspoon salt
1 teaspoon cornstarch (optional, for thickening glaze)
Instructions
Step 1: Marinate the Chicken
Start by whisking together the olive oil, citrus juices and zests (orange, lemon, and lime), honey, soy sauce, Dijon mustard, garlic, salt, and pepper in a medium bowl. This marinade smells incredible—like a summer orchard in a bowl. Place the chicken breasts in a large zip-top bag or shallow dish, and pour the marinade over them. Seal or cover, and refrigerate for at least 30 minutes (or up to 4 hours if you’ve got the time).
Personal tip: I love prepping this in the morning so it’s ready to grill by dinner. The citrus really tenderizes the chicken over time.
Step 2: Prepare the Grill
Preheat your grill to medium-high heat. If you’re using a charcoal grill, aim for an even layer of hot coals. For gas, just fire it up and let it heat through. Lightly oil the grates so the chicken doesn’t stick.
Step 3: Grill the Chicken
Remove the chicken from the marinade, but don’t toss the marinade—you’ll use it for the glaze. Grill the chicken for 5-7 minutes on each side, depending on thickness, until fully cooked and lightly charred. Use a meat thermometer to check—165°F is your goal.
Grill tip: Pressing the chicken down with a spatula won’t make it cook faster; it just squeezes out all those tasty juices!
Step 4: Make the Citrus Glaze
While the chicken is grilling, pour the reserved marinade into a small saucepan. Bring it to a gentle boil and simmer for about 5 minutes, stirring often. If you’d like a thicker glaze, dissolve the cornstarch in a tablespoon of water and stir it into the glaze during the last minute of simmering. The honey helps it thicken and caramelize beautifully.
Step 5: Glaze and Serve
Once the chicken is cooked, brush it generously with the warm glaze. Let it sit for a couple minutes to soak up that sweet-tangy flavor, then serve hot with an extra drizzle of glaze on top.
Notes
You can swap chicken breasts for thighs if you prefer juicier cuts—just adjust grilling time slightly. This recipe works beautifully for meal prep, too. The leftovers stay flavorful and moist, perfect for slicing into salads or wraps.
