There’s something about the scent of citrus mingling with the smoky char of grilled chicken that instantly transports me to warm summer evenings with friends and family gathered around the backyard grill. This Grilled Citrus Chicken with Glaze is one of those dishes that feels both effortless and elevated—a meal that comes together with simple ingredients, yet leaves everyone asking for seconds.
This recipe has become a staple in my home, especially during the spring and summer months when the weather invites us outside and the citrus fruits are bursting with flavor. It brings back memories of my grandmother’s Sunday lunches, where grilled chicken was always the centerpiece, and she’d insist that a good marinade was the key to tender, flavorful meat. She loved using what she had on hand—lemons from her little backyard tree, a splash of orange juice, a bit of honey—and somehow, every time, it turned out just right.
This citrus-glazed grilled chicken honors that tradition while giving it a fresh twist. The glaze is bright and zesty, slightly sweet with just enough tang to balance the savory grilled chicken. It’s the kind of recipe that feels special, yet it’s easy enough for a weeknight dinner. Whether you’re hosting a weekend cookout or just trying to make a Tuesday feel a little more exciting, this dish will do the trick.
Why You’ll Love This Recipe:
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Bursting with bright, citrusy flavor from fresh orange and lemon juice
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Simple to prepare but delivers a restaurant-worthy result
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Perfectly balanced glaze that caramelizes beautifully on the grill
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Versatile—serve it with rice, roasted veggies, or over a salad
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Kid-friendly and crowd-pleasing, even for picky eaters
INGREDIENTS YOU’LL NEED:
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4 boneless, skinless chicken breasts
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1/4 cup freshly squeezed orange juice
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2 tablespoons lemon juice
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2 tablespoons honey
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2 tablespoons olive oil
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2 garlic cloves, minced
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1 tablespoon Dijon mustard
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon paprika
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1/2 teaspoon onion powder
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1/4 teaspoon red pepper flakes (optional, for a little heat)
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1 tablespoon cornstarch
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2 tablespoons water (to mix with cornstarch)
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Zest of 1 orange
HOW TO MAKE GRILLED CITRUS CHICKEN WITH GLAZE:
STEP-BY-STEP INSTRUCTIONS:
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Make the Marinade:
In a medium bowl, whisk together the orange juice, lemon juice, honey, olive oil, minced garlic, Dijon mustard, salt, pepper, paprika, onion powder, and red pepper flakes. This marinade smells amazing already—like sunshine in a bowl! -
Marinate the Chicken:
Place the chicken breasts in a zip-top bag or a shallow dish. Pour the marinade over them, making sure each piece is coated well. Seal and refrigerate for at least 30 minutes, or up to 2 hours if you have the time. I usually prep this in the morning, and by dinner, it’s ready to go. -
Prepare the Glaze:
Once the chicken is marinated, pour the marinade into a small saucepan. Bring it to a gentle boil, then reduce the heat to a simmer. In a small bowl, mix the cornstarch with water to create a slurry. Stir it into the saucepan, whisking until the glaze thickens slightly. Add the orange zest for a punch of brightness. Set aside to cool slightly. -
Grill the Chicken:
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Remove the chicken from the marinade (discard any leftover raw marinade) and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Baste the chicken with the glaze during the last few minutes of grilling—this helps the glaze caramelize and gives the chicken that gorgeous golden finish. -
Serve and Enjoy:
Let the chicken rest for 5 minutes before slicing. Serve with extra glaze drizzled on top, and maybe a little fresh parsley or extra orange zest for color.
HELPFUL TIPS:
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Pound the chicken slightly if some pieces are thicker than others—this helps everything cook evenly.
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No grill? No problem! You can also cook this chicken in a grill pan on the stovetop or even broil it in the oven.
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Don’t skip the zest—it adds so much depth to the glaze.
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Want it spicier? Add more red pepper flakes or a pinch of cayenne.
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Make it a meal: Pair with roasted asparagus, rice pilaf, or even a simple green salad.
DETAILS:
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Prep Time: 15 minutes (+ 30 min to 2 hours marinating)
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Cook Time: 15 minutes
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Total Time: 1 hour (with marinating)
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Yield: Serves 4
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Category: Main Course
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Method: Grilling
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Cuisine: American
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Diet: Gluten-Free (check your Dijon mustard to be sure)
NOTES:
You can double the glaze if you’d like to use it as a dipping sauce or drizzle it over vegetables or rice. It’s so good, you might find yourself licking the spoon (guilty over here).
NUTRITIONAL INFORMATION:
(Per serving – approximate)
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Calories: 265
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Protein: 26g
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Carbohydrates: 10g
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Sugar: 7g
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Fat: 13g
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Fiber: 0g
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Sodium: 580mg
FREQUENTLY ASKED QUESTIONS:
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work great with this recipe and tend to be even juicier. Just adjust the grilling time slightly depending on thickness.
Can I bake this instead of grilling?
Yes, you can bake it at 400°F for about 20-25 minutes, or until the chicken reaches 165°F internally. Baste with the glaze halfway through.
Is this recipe freezer-friendly?
You can freeze the raw chicken in the marinade for up to 2 months. Thaw overnight in the fridge before grilling. The glaze is best made fresh.
STORAGE INSTRUCTIONS:
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. The glaze may thicken slightly in the fridge, but a quick stir or a splash of water will bring it back to life.
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CONCLUSION
This Grilled Citrus Chicken with Glaze isn’t just a recipe—it’s a celebration of simple ingredients coming together to create something truly memorable. It’s the kind of meal that makes you slow down, savor each bite, and maybe even start a new tradition in your own home. Whether you’re grilling for a crowd or just spicing up a weeknight dinner, this dish will bring sunshine to your table all year long.
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Grilled Citrus Chicken with Glaze
Description
There’s something about the scent of citrus mingling with the smoky char of grilled chicken that instantly transports me to warm summer evenings with friends and family gathered around the backyard grill. This Grilled Citrus Chicken with Glaze is one of those dishes that feels both effortless and elevated—a meal that comes together with simple ingredients, yet leaves everyone asking for seconds.
This recipe has become a staple in my home, especially during the spring and summer months when the weather invites us outside and the citrus fruits are bursting with flavor. It brings back memories of my grandmother’s Sunday lunches, where grilled chicken was always the centerpiece, and she’d insist that a good marinade was the key to tender, flavorful meat. She loved using what she had on hand—lemons from her little backyard tree, a splash of orange juice, a bit of honey—and somehow, every time, it turned out just right.
This citrus-glazed grilled chicken honors that tradition while giving it a fresh twist. The glaze is bright and zesty, slightly sweet with just enough tang to balance the savory grilled chicken. It’s the kind of recipe that feels special, yet it’s easy enough for a weeknight dinner. Whether you’re hosting a weekend cookout or just trying to make a Tuesday feel a little more exciting, this dish will do the trick.
Ingredients
4 boneless, skinless chicken breasts
1/4 cup freshly squeezed orange juice
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes (optional, for a little heat)
1 tablespoon cornstarch
2 tablespoons water (to mix with cornstarch)
Zest of 1 orange
Instructions
-
Make the Marinade:
In a medium bowl, whisk together the orange juice, lemon juice, honey, olive oil, minced garlic, Dijon mustard, salt, pepper, paprika, onion powder, and red pepper flakes. This marinade smells amazing already—like sunshine in a bowl! -
Marinate the Chicken:
Place the chicken breasts in a zip-top bag or a shallow dish. Pour the marinade over them, making sure each piece is coated well. Seal and refrigerate for at least 30 minutes, or up to 2 hours if you have the time. I usually prep this in the morning, and by dinner, it’s ready to go. -
Prepare the Glaze:
Once the chicken is marinated, pour the marinade into a small saucepan. Bring it to a gentle boil, then reduce the heat to a simmer. In a small bowl, mix the cornstarch with water to create a slurry. Stir it into the saucepan, whisking until the glaze thickens slightly. Add the orange zest for a punch of brightness. Set aside to cool slightly. -
Grill the Chicken:
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Remove the chicken from the marinade (discard any leftover raw marinade) and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Baste the chicken with the glaze during the last few minutes of grilling—this helps the glaze caramelize and gives the chicken that gorgeous golden finish. -
Serve and Enjoy:
Let the chicken rest for 5 minutes before slicing. Serve with extra glaze drizzled on top, and maybe a little fresh parsley or extra orange zest for color.
Notes
You can double the glaze if you’d like to use it as a dipping sauce or drizzle it over vegetables or rice. It’s so good, you might find yourself licking the spoon (guilty over here).