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For this citrus marinade, we recommend that you use natural sugar-free orange juice to obtain the best flavor. You can replace the onion powder with onion slices, and it is also important that you let it marinate for a maximum of 4 hours, since the citrus can affect the texture of the meat.

This is a quick recipe that pairs perfectly with rice, potatoes, and green vegetables of your choice. We made it in a grill pan, but it would be spectacular on a charcoal grill so you can consider it for your next outdoor grill meal.

Helga

Citrus Glazed Grilled Chicken

Yields 4 servings

Ingredients, for the chicken:
2 pounds skinless boneless chicken breasts
1 cup fresh orange juice
1 tablespoon orange zest
2 large lime juice + zest
4 cloves garlic minced
1 tsp onion powder
¼ cup olive oil
2 tablespoons honey
1 teaspoon salt, or more to taste.
½ teaspoon pepper
1 tablespoon fresh rosemary, chopped
1 tablespoon dried parsley
1 teaspoon red pepper flakes

Ingredients, for the citrus glaze:
½ of the marinade
2 tablespoons honey

Directions:

1. Zest and juice the limes, and then stir together with other the other ingredients.
2. Butterfly chicken breasts in half so they are a more even thickness. Season lightly with salt and pepper. Add half of the marinade recipe. Save the other half of the marinade for the citrus glaze.
3. Marinate the chicken for at least 30 minutes or up to four hours.
4. Add half of the reserved citrus marinade to a saucepan with honey. Stir well and bring to a low simmer. Simmer over low heat for 5-6 minutes until the glaze is thickened and coats a spoon. Turn off heat and let it cool.
5. When ready to grill the chicken, preheat grill pan to medium-high heat and brush with some oil.
6. Grill chicken for 5-6 minutes per side until it reaches 165˚F in the thickest part of the chicken. Brush chicken with glaze in the last minute or two of cooking.

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)