Description
Juicy, tender chicken with a tangy citrus kick and savory Dijon punch makes this the grilled chicken recipe that will have everyone asking for seconds and your secret marinade.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts or thighs
- ¼ cup (60ml) fresh orange juice
- 2 tbsp (30ml) fresh lemon juice
- 2 tbsp (30ml) fresh lime juice
- 3 tbsp (45g) Dijon mustard
- 2 tbsp (30ml) olive oil
- 3 cloves garlic, minced (about 1 tbsp)
- 1 tbsp honey or maple syrup
- 1 tbsp fresh herbs (rosemary, thyme, or tarragon)
- 1 tsp orange zest
- 1 tsp lemon zest
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- Whisk together all marinade ingredients in a medium bowl until well combined.
- Pound chicken breasts to even thickness or trim excess fat from thighs, then place in a zip-top bag.
- Pour marinade over chicken, seal bag, and massage to coat evenly. Refrigerate for 4-24 hours.
- Preheat grill to medium-high heat (375-425°F) and oil grates well.
- Remove chicken from marinade, letting excess drip off. Discard used marinade.
- Grill chicken over direct heat for 3-4 minutes per side to create grill marks.
- Move chicken to indirect heat, close lid, and cook until internal temperature reaches 160°F (71°C), about 5-7 minutes more.
- Transfer to a plate, tent with foil, and rest for 5-10 minutes before slicing and serving.