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!