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Grilled Citrus Chicken with Glaze Recipe
Ben Carraoli

Grilled Citrus Chicken with Glaze Recipes

I recently made this grilled citrus chicken with glaze, and I can honestly say it blew me away. The tangy citrus paired with the sweet glaze creates the perfect balance of flavors that is both refreshing and comforting. I love how quick and simple it is, yet it feels gourmet when served.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – Choose fresh, high-quality chicken for juicier results.
  • 1/4 cup orange juice – Freshly squeezed brings the best flavor.
  • 2 tablespoons lemon juice – Adds a zesty brightness that balances sweetness.
  • 2 tablespoons lime juice – Enhances citrus complexity and adds tang.
  • 2 tablespoons honey – Use raw honey for a natural sweetness.
  • 2 cloves garlic minced – Fresh garlic packs more aroma than pre-minced.
  • 1 teaspoon paprika – Adds color and subtle smoky flavor.
  • 1/2 teaspoon salt – Enhances all flavors.
  • 1/4 teaspoon black pepper – Freshly cracked tastes best.
  • 1/4 teaspoon red pepper flakes optional – Adds a gentle heat kick.
  • 1 tablespoon olive oil – Helps caramelize the chicken during grilling.
  • Fresh herbs for garnish like parsley or cilantro – Brightens the presentation and flavor.

Method
 

  1. I started by trimming excess fat from the chicken breasts. Then, I lightly pounded them to even thickness so they cook uniformly and stay juicy.
  2. In a small bowl, I combined orange, lemon, and lime juices with honey, garlic, paprika, salt, pepper, and red pepper flakes. I whisked it until smooth and fragrant.
  3. I poured half of the glaze over the chicken and let it sit for 15–20 minutes. This gives the flavors time to soak in without overpowering the natural chicken taste.
  4. I preheated my grill to medium-high heat and brushed the grates with olive oil. This prevents sticking and helps get beautiful grill marks.
  5. I placed the chicken on the grill and cooked for 6–7 minutes per side, basting with the remaining glaze. I used a meat thermometer to ensure the internal temperature reached 165°F (74°C).
  6. After removing the chicken from the grill, I let it rest for 5 minutes. This locks in the juices before slicing and serving.

Notes

  • I like to zest some citrus over the chicken just before serving for extra aroma.
  • Using a meat thermometer is a lifesaver—I never overcook the chicken now.
  • I sometimes mix a little brown sugar into the glaze for a caramelized finish.
  • Marinating overnight boosts flavor even more, but even 20 minutes works perfectly.