Grilled Citrus Chicken (Print Version)

# Ingredients:

→ Chicken and marinade essentials

01 - 1 tablespoon dried parsley (or 2 tablespoons fresh if you’ve got it)
02 - 1 tablespoon fresh rosemary, chopped
03 - ½ teaspoon black pepper
04 - ½ teaspoon salt
05 - ½ cup olive oil
06 - 4 cloves garlic, minced (grating works too if you’re short on time)
07 - 2 shallots, finely chopped
08 - 1½-2 pounds chicken breasts
09 - 1 teaspoon red pepper flakes (adjust for your spice level)
10 - Juice and zest from 2 big limes
11 - Juice and zest from 1 large lemon
12 - 1 cup orange juice (around 3-4 oranges)
13 - 1 tablespoon orange zest
14 - 2 tablespoons brown sugar

→ For the sticky glaze

15 - Two tablespoons of honey
16 - Half of the marinade (set aside earlier)

# Instructions:

01 - Starting with your oranges, zest before juicing—it’s quicker this way. Mix together the juice, zest, garlic, shallots, olive oil, sugar, salt, pepper, rosemary, parsley, and chili flakes in a bowl. It’ll smell amazing already! Separate the mixture in half—one part’ll be for soaking the chicken, and the other half will turn into your glaze.
02 - Flatten out any thick chicken breast parts so they cook evenly. You can pound them with a meat mallet or carefully butterfly to thin them out. Then, toss the chicken into a zip-top bag or shallow container, add one-half of the marinade, and ensure they’re all coated. Cover it up and refrigerate for no less than 30 minutes—4 hours is fine too, but not too long or the citrus might mess with the texture.
03 - Heat your grill up to medium-high, then oil the grates so nothing gets stuck—trust me, it’s crucial for clean removal. Take the chicken out and let any extra marinade drip back off before you throw it on the grill.
04 - Let the chicken cook undisturbed for around 6 or 7 minutes on the first side. You’re going for nice charred marks here. Flip them over and let them grill for another 6 or so minutes—this can depend on how thick the pieces are. A meat thermometer will help you out; aim for the thickest part to hit 165°F. Brush some glaze on for the last couple of minutes to amp up the flavor.
05 - Put the other half of your marinade into a small pot with the honey. Simmer it on low heat for 5-6 minutes. Stir every so often and watch it thicken enough to coat the back of a spoon. Once it’s ready, take it off the heat and let it cool slightly. Perfect timing for glazing the grilled chicken!
06 - When the chicken’s fully cooked, pull it off the grill and let it rest for about 5 minutes on a cutting board. This locks in all those yummy juices. Slice into pieces, drizzle on more glaze if you like, and dig in! These citrusy flavors scream summertime happiness.

# Notes:

01 - Don’t need glaze? Cut the marinade recipe in half so you don’t end up with extra.
02 - This chicken tastes fantastic straight from the grill and works cold, too—think salads or sandwiches for leftovers.
03 - Stash the glaze in the fridge for up to a week. It’s a game-changer on other grilled meats or veggies!
04 - No grill? No problem. Use a grill pan or bake at 375°F for 25-30 minutes instead.

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