Grilled Citrus Chicken with Glaze

Grilled Citrus Chicken with Glaze transforms ordinary chicken into something extraordinary with the bright flavors of orange, lemon, and lime. I’ve been making this recipe for years at family cookouts, and it never fails to disappear from the platter.

There’s something about summer evenings on the back porch that calls for this dish. I remember the first time I made this citrus chicken for my grandchildren – they’d been playing in the yard all afternoon, and when that sweet, tangy aroma started drifting from the grill, they came running. The combination of fresh citrus juice, fragrant rosemary, and a touch of honey creates a glaze that caramelizes beautifully on the grill, giving you those gorgeous golden marks everyone loves. My husband always says it’s the perfect balance of bright and savory, and after watching three generations devour this chicken at countless Sunday suppers, I’d have to agree. Time to get your grill ready.

Why This Grilled Citrus Chicken Belongs in Your Recipe Box

This grilled citrus chicken recipe has earned its place in my permanent rotation, and I think you’ll understand why after the first bite. Growing up in the Midwest, I learned that the best recipes are the ones you can count on for both weeknight dinners and special occasions, and this one delivers beautifully on both fronts.

Here’s what makes this citrus chicken so reliable:

• Uses fresh citrus you likely have on hand – oranges, lemons, and limes create complex flavor without exotic ingredients
• Comes together in under an hour including marinating time, perfect for busy summer evenings
• Delivers consistently juicy, flavorful results thanks to the acid-balanced marinade that tenderizes without breaking down the meat
• Adapts easily to your preferences – use chicken thighs, drumsticks, or breasts depending on what your family prefers
• Creates that perfect sweet-tangy balance with honey glaze that caramelizes on the grill without burning
• Works beautifully for meal prep – the chicken stays moist for days and reheats like a dream

I’ve made this recipe with everything from bone-in thighs to thin-sliced breasts, and it works every time. The citrus marinade is forgiving, and the glaze adds that restaurant-quality finish that makes you look like you fussed more than you did.

Ingredient Spotlight

Fresh orange juice provides the sweet citrus base that balances the tartness of lemon and lime while keeping the chicken incredibly moist during grilling.

Orange, lemon, and lime zest deliver concentrated citrus oils that give this grilled chicken its signature bright flavor. I always zest before juicing to make the process easier.

Garlic and shallots create a savory foundation that keeps the marinade from being too sweet. I prefer mincing them finely so they distribute evenly throughout.

Olive oil helps the marinade coat the chicken thoroughly and prevents sticking on the grill grates. Don’t skip this ingredient.

Brown sugar balances the citrus acidity and helps create that beautiful caramelized crust when the chicken hits the heat.

Fresh rosemary adds an earthy, pine-like note that complements citrus beautifully. In my kitchen, I prefer fresh over dried for this recipe.

Red pepper flakes provide just a hint of heat that enhances rather than overwhelms the bright citrus flavors.

Honey transforms half the marinade into a glossy glaze that coats the chicken with sweet, sticky perfection in those final minutes on the grill.

How to Make Grilled Citrus Chicken Step by Step

Step 1. Betty always starts by zesting all the citrus first before juicing. I’ve learned this saves time and prevents fumbling with already-squeezed fruit trying to get those flavorful oils.

Step 2. Whisk together the orange juice, all the zest, lemon and lime juice, minced garlic, shallots, olive oil, brown sugar, salt, pepper, rosemary, parsley, and red pepper flakes until the sugar dissolves completely.

Step 3. For even cooking, I pound chicken breasts to an even thickness or butterfly them in half. This prevents those thick parts from staying raw while the thin edges dry out.

Step 4. Reserve exactly half of your marinade in a separate container for the glaze later, then add the chicken to the remaining marinade in a resealable bag or shallow dish.

Step 5. Marinate the chicken for at least 30 minutes but no longer than 4 hours. After years of making this, I learned that too much time in citrus actually starts breaking down the meat texture.

Step 6. While the chicken marinates, make your glaze by combining the reserved marinade with honey in a small saucepan and simmering for 5-6 minutes until it thickens enough to coat a spoon.

Step 7. Preheat your grill to medium-high heat and oil the grates well. I use a paper towel dipped in oil held with tongs to prevent sticking.

Step 8. Grill the chicken for 6-7 minutes per side, using a meat thermometer to check for 165°F in the thickest part. My family prefers when I don’t flip more than once for better grill marks.

Step 9. Brush the glaze onto the chicken during the last 1-2 minutes of cooking. The key I discovered is waiting until the end so the honey doesn’t burn.

Step 10. Let the grilled citrus chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping every bite moist and flavorful.

Keeping This Grilled Chicken Fresh

I typically store leftover grilled citrus chicken in an airtight container in the refrigerator where it stays fresh for up to 3 days. The citrus marinade actually helps keep the meat moist even after refrigeration, which makes this recipe wonderful for meal prep. Betty’s method of slicing only what you need and keeping the rest whole works well because larger pieces retain moisture better than pre-sliced portions.

This chicken freezes beautifully if you want to make extra for busy weeks ahead. I wrap individual portions in plastic wrap, then place them in a freezer-safe bag with as much air removed as possible. For the best texture, I reheat by thawing overnight in the refrigerator rather than using the microwave from frozen. The chicken will keep in the freezer for up to 3 months, though in my house it rarely lasts that long.

When reheating, I prefer using a covered skillet over medium-low heat with a splash of water or broth to create steam. This prevents the chicken from drying out. You can also reheat in the microwave in 30-second intervals, covering the dish with a damp paper towel. If you have leftover glaze, warming it separately and drizzling it over the reheated chicken brings back that fresh-off-the-grill flavor my grandchildren love.

Perfect Partners for Grilled Citrus Chicken

Grilled vegetables work beautifully alongside this chicken because they share that charred, smoky quality. I especially love zucchini, bell peppers, and red onions brushed with olive oil and seasoned simply.

Fresh garden salad with citrus vinaigrette echoes the bright flavors in the glaze while providing a cool, crisp contrast to the warm, savory chicken.

Steamed jasmine or basmati rice soaks up any extra glaze and provides a mild base that lets the citrus chicken shine as the star of the plate. If you’re looking for something more substantial, try serving this with street corn chicken rice bowls for a complete meal.

Roasted sweet potatoes add natural sweetness that complements the tangy glaze, and their creamy texture contrasts nicely with the grilled chicken. For another sweet and savory pairing, my sausage and sweet potatoes with honey garlic sauce uses similar flavor profiles.

Garlic bread or crusty dinner rolls are always on my table because everyone loves having something to soak up those delicious juices.

Summer corn on the cob fits perfectly with this recipe during cookout season. Throw it on the grill right alongside the chicken for an easy, cohesive meal.

For a lighter option, consider pairing this with chicken satay spring roll bowls that complement the citrus flavors beautifully.

FAQs

Grilled Citrus Chicken with Glaze

Juicy grilled chicken marinated in fresh orange, lemon, and lime juice with garlic and herbs, finished with a sweet honey-citrus glaze. Perfect for summer cookouts and family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 pounds chicken breasts
• 1 cup fresh orange juice
• 1 tablespoon orange zest
• 1 large lemon juice and zest
• 2 large limes juice and zest
• 4 cloves garlic minced
• 2 shallots minced
• 0.5 cup olive oil
• 2 tablespoons brown sugar
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon fresh rosemary
• 1 tablespoon dried parsley
• 1 teaspoon red pepper flakes
• 2 tablespoons honey for glaze

Equipment

• Grill or Grill Pan
• resealable plastic bag or shallow dish
• small saucepan
• meat thermometer
• Basting Brush

Method

 

1. Zest all citrus fruits first, then juice the orange, lemon, and limes. Combine citrus juice, zest, minced garlic, minced shallots, olive oil, brown sugar, salt, pepper, rosemary, parsley, and red pepper flakes in a bowl. Whisk until sugar dissolves.
2. If using chicken breasts, pound them to even thickness or butterfly them in half for uniform cooking. Reserve exactly half of the marinade in a separate container for the glaze.
3. Add chicken to remaining marinade in a resealable plastic bag or shallow dish. Marinate for at least 30 minutes, but no longer than 4 hours in the refrigerator.
4. To make the glaze, combine reserved marinade with honey in a small saucepan. Bring to a low simmer and cook for 5-6 minutes until thickened enough to coat a spoon. Set aside to cool.
5. Preheat grill to medium-high heat. Brush grill grates with oil to prevent sticking.
6. Remove chicken from marinade and place on preheated grill. Grill for 6-7 minutes per side, or until internal temperature reaches 165°F in the thickest part.
7. During the last 1-2 minutes of cooking, brush chicken with the honey-citrus glaze using a basting brush.
8. Remove chicken from grill and let rest for 5 minutes before slicing and serving.

Notes

Don’t marinate longer than 4 hours or the citrus acid will break down the chicken texture. If not making the glaze, you can halve the marinade recipe. Grilling time may vary based on chicken cut and thickness – always use a meat thermometer to ensure safety. Store leftovers in an airtight container in the refrigerator for up to 3 days.