Grilled Citrus Chicken (Print Version)

# Ingredients:

→ For the chicken and marinade

01 - 1½-2 pounds chicken breasts
02 - 1 cup fresh orange juice (about 3-4 oranges)
03 - 1 tablespoon orange zest
04 - Juice and zest from 1 large lemon
05 - Juice and zest from 2 large limes
06 - 4 cloves garlic, minced (or grated if you're in a hurry)
07 - 2 shallots, finely minced
08 - ½ cup olive oil
09 - 2 tablespoons brown sugar
10 - ½ teaspoon salt
11 - ½ teaspoon black pepper
12 - 1 tablespoon fresh rosemary, chopped
13 - 1 tablespoon dried parsley (or 2 tablespoons fresh if you have it)
14 - 1 teaspoon red pepper flakes (adjust to your heat preference)

→ For the glaze

15 - Half of the reserved marinade
16 - 2 tablespoons honey

# Instructions:

01 - Grab your citrus fruits and zest them before juicing - it's way easier that way! Toss the zest and juice into a bowl along with the minced garlic, shallots, olive oil, brown sugar, salt, pepper, rosemary, parsley, and red pepper flakes. Give it all a good stir. This smells absolutely amazing - like sunshine in a bowl! Split this mixture in half - one part for marinating and one part for our glaze later.
02 - If you're using chicken breasts (which tend to be thicker on one end), take a minute to even them out. Either give them a gentle pounding with a meat mallet or butterfly them open. This helps them cook evenly so you don't end up with dry parts and raw parts. Pop your chicken into a ziplock bag or shallow dish and pour in HALF of your marinade mixture. Make sure all pieces get coated, then seal it up and stick it in the fridge for at least 30 minutes. You can go up to 4 hours, but don't leave it longer - all that citrus will start breaking down the chicken too much.
03 - When you're ready to cook, preheat your grill to medium-high heat. Once it's hot, give the grates a good brush with some oil to prevent sticking (seriously, don't skip this step - it's chicken-saving magic). Pull your chicken from the marinade, letting the excess drip off, and place it on the grill.
04 - Let that chicken sizzle away for about 6-7 minutes on the first side - don't fiddle with it! You want those beautiful grill marks. Flip it once and cook another 6-7 minutes on the second side. The exact time depends on how thick your pieces are, so the best way to check is with a meat thermometer - you're looking for 165°F in the thickest part. During the last minute or two of cooking, brush on some of that amazing glaze we're about to make.
05 - While the chicken is grilling, pour the reserved half of your marinade into a small saucepan and add the honey. Bring it to a gentle simmer over low heat and let it bubble away for 5-6 minutes, stirring occasionally. You'll know it's ready when it thickens enough to coat the back of a spoon. Turn off the heat and let it cool slightly before glazing your chicken.
06 - Once your chicken hits that perfect temperature, pull it off the grill and let it rest on a cutting board for about 5 minutes. This helps keep all those flavorful juices inside where they belong. Slice it up, give it a final drizzle of glaze if you like, and serve it up with your favorite sides. Those bright citrus flavors are absolutely perfect for summer!

# Notes:

01 - If you're not making the glaze, you can cut the marinade ingredients in half to avoid waste.
02 - This chicken is delicious hot off the grill, but it's also amazing cold for lunch the next day on salads or sandwiches.
03 - The glaze can be stored in the refrigerator for up to a week and is delicious brushed on other grilled meats or vegetables.
04 - If you don't have a grill, you can cook this chicken in a grill pan on the stove or bake it in the oven at 375°F for about 25-30 minutes.

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