Sweet and Tangy Grilled Citrus Chicken with Glaze Recipe
The first time I made this grilled citrus chicken with glaze, I wasn’t expecting it to turn out this good. The chicken came off the grill juicy, tender, and packed with so much flavor I had to double-check if I really made it myself.
The citrus marinade gives the meat a bright, tangy kick, and the honey glaze brings in that sweet balance that makes each bite better than the last.
It’s now one of my favorite recipes to whip up, especially when I want to impress without doing anything complicated. If you’re craving something refreshing and zesty, this is it!
Ingredients
This mix of citrus, herbs, and sweet heat transforms plain chicken into something unforgettable.
- 4 boneless, skinless chicken breasts
- 1/4 cup fresh orange juice
- 1 tsp orange zest
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh lime juice
- 1/2 tsp lime zest
- 3 cloves garlic, minced
- 2 small shallots, finely chopped
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp dried parsley
- 1/4 tsp red pepper flakes
- 2 tbsp honey (for glaze)
Note: This recipe serves around 4 people based on the listed ingredient amounts.
Variations
Want to mix things up? Try these tasty tweaks!
- Low-Sugar Option: Swap brown sugar for a monk fruit sweetener or erythritol to cut down on sugar.
- Herb Swap: If rosemary isn’t your favorite, try fresh thyme or sage for a softer herbal flavor.
- Turn Up the Heat: Add cayenne or chipotle powder for a bold, spicy kick.
- Vegan Version: Replace the chicken with firm tofu or tempeh and follow the same steps—just shorten the grilling time!
Cooking Time
Here’s a quick breakdown of the time commitment:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour (includes marinating time)
Equipment You’ll Need
A few basic tools make this process simple and mess-free:
- Zester – To get the most flavor from your citrus fruits.
- Citrus Juicer – Makes extracting juice easier and quicker.
- Mixing Bowl – For preparing and combining your marinade.
- Grill – Gas or charcoal, either works great to char the chicken.
- Meat Thermometer – Ensures your chicken is cooked through at 165°F.
How to Make Grilled Citrus Chicken with Glaze?
This recipe is super easy to follow. Let’s walk through each step so your chicken turns out just right!
Prepare the Citrus Marinade
Start by zesting and juicing your oranges, lemons, and limes. I like using all three because each citrus fruit brings something different to the table. Combine the zest and juices in a bowl, then add in your garlic, shallots, olive oil, brown sugar, chopped rosemary, parsley, red pepper flakes, salt, and pepper. Give everything a good whisk so the flavors blend nicely.
Marinate the Chicken
Place the chicken breasts into a zip-top bag or shallow dish. Pour half of the citrus marinade over the chicken, making sure it’s well coated. Set the rest of the marinade aside for the glaze. Let the chicken marinate in the fridge for about 45 minutes to an hour—this gives it time to soak up all that bright flavor without going mushy.
Fire Up the Grill
Preheat your grill to medium-high heat. Lightly oil the grates so nothing sticks. Remove the chicken from the marinade and shake off any excess before placing it on the grill. Let it cook for 6–7 minutes on each side, flipping only once. Use a meat thermometer to check for doneness—165°F is the magic number for juicy, safe chicken.
Make the Citrus Glaze
While your chicken is grilling, pour the reserved marinade into a small saucepan. Stir in the honey and bring it to a gentle simmer over low heat. Let it cook for 5–6 minutes, stirring occasionally, until the glaze thickens slightly and smells absolutely heavenly.
Glaze and Finish
During the final 2 minutes of grilling, brush the thickened glaze over the chicken generously. Let it caramelize just a bit before taking the chicken off the grill. Once done, let the meat rest for a few minutes so the juices settle. Slice it up, and don’t forget to drizzle on more glaze before serving!
Additional Tips for Making This Recipe Better
Here are a few things I’ve learned after making this recipe several times:
- Use freshly squeezed juice and real zest—bottled citrus just doesn’t compare.
- Don’t marinate too long. An hour is ideal; any longer and the acid can start to break down the chicken.
- If you’re grilling skin-on chicken, reduce direct heat to avoid burning.
- Keep a little glaze aside and serve it warm at the table—it’s great as a dipping sauce!
How to Serve Grilled Citrus Chicken with Glaze?
Presentation really elevates this dish! I love serving it on a wooden board or clean white plate with a few citrus slices and sprigs of herbs around the edge. The colors really pop!
You can pair this chicken with grilled vegetables, roasted sweet potatoes, or a crisp summer salad. It’s also delicious sliced in wraps, tossed into a rice bowl, or layered on a toasted bun. For drinks, a crisp white wine or iced lemonade is the perfect match.
Nutritional Information
Here’s a general idea of what you’re getting in one serving:
- Calories: 811
- Protein: 86g
- Carbohydrates: 31g
- Fat: 38g
Make Ahead and Storage
Make Ahead
You can prepare the marinade a day in advance and store it in the fridge. This saves time, especially if you’re planning a cookout or weeknight dinner.
Storage
Store leftover chicken in an airtight container in the refrigerator for 3–4 days. It stays juicy if you reheat it in a pan with a splash of water or leftover glaze.
Freezing
I don’t recommend freezing this dish. The citrus marinade can change the texture of the chicken after thawing.
Why You’ll Love This Recipe?
This recipe is one of those hidden gems that feels fancy but is so easy to make. Here’s what makes it a keeper:
- It’s Fast and Flavorful: You get incredible flavor in under an hour with just a few ingredients.
- Super Versatile: Works for meal prep, entertaining, or a quick weeknight dinner.
- Naturally Healthy: It’s low in carbs and easy to adapt for special diets.
- Crowd-Pleaser: Everyone—from kids to picky eaters—loves this sweet-tangy chicken.
- Perfect for Summer: The citrus flavor screams sunshine and backyard grilling.
Grilled Citrus Chicken with Glaze Recipe
Ingredients
Method
- Start by zesting and juicing your oranges, lemons, and limes. I like using all three because each citrus fruit brings something different to the table. Combine the zest and juices in a bowl, then add in your garlic, shallots, olive oil, brown sugar, chopped rosemary, parsley, red pepper flakes, salt, and pepper. Give everything a good whisk so the flavors blend nicely.
- Place the chicken breasts into a zip-top bag or shallow dish. Pour half of the citrus marinade over the chicken, making sure it’s well coated. Set the rest of the marinade aside for the glaze. Let the chicken marinate in the fridge for about 45 minutes to an hour—this gives it time to soak up all that bright flavor without going mushy.
- Preheat your grill to medium-high heat. Lightly oil the grates so nothing sticks. Remove the chicken from the marinade and shake off any excess before placing it on the grill. Let it cook for 6–7 minutes on each side, flipping only once. Use a meat thermometer to check for doneness—165°F is the magic number for juicy, safe chicken.
- While your chicken is grilling, pour the reserved marinade into a small saucepan. Stir in the honey and bring it to a gentle simmer over low heat. Let it cook for 5–6 minutes, stirring occasionally, until the glaze thickens slightly and smells absolutely heavenly.
- During the final 2 minutes of grilling, brush the thickened glaze over the chicken generously. Let it caramelize just a bit before taking the chicken off the grill. Once done, let the meat rest for a few minutes so the juices settle. Slice it up, and don’t forget to drizzle on more glaze before serving!
Notes
- Use freshly squeezed juice and real zest—bottled citrus just doesn’t compare.
- Don’t marinate too long. An hour is ideal; any longer and the acid can start to break down the chicken.
- If you’re grilling skin-on chicken, reduce direct heat to avoid burning.
- Keep a little glaze aside and serve it warm at the table—it’s great as a dipping sauce!
