Citrus Grilled Chicken

This easy Citrus Grilled Chicken has been one of our go-to recipes all summer long. It’s so simple to make – with just a few ingredients – that it can hardly be called a recipe. But it’s also so delicious – we had to share!

We make a simple marinade by stirring together fresh lemon juice, fresh orange juice, chopped fresh rosemary and olive oil. Next we place our chicken pieces into a zipper seal plastic bag, then pour the marinade into the bag over the chicken.  Seal and toss to coat, then let the chicken marinate at room temperature for at least 30 minutes before grilling.

The grilled chicken comes out juicy on the inside with fantastic, fresh flavor from the citrus and rosemary. We typically make this Citrus Grilled Chicken using a combination of boneless, skinless chicken breast and thighs – but the marinade will also work just as well with bone-in chicken pieces, or for chicken kebobs.

We also often grill up a double recipe of this Citrus Grilled Chicken – then enjoy leftovers for the next few days.  The Citrus Grilled Chicken is delicious on tossed salads, made into chicken salad, or used on sandwiches.  Enjoy!

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Citrus Grilled Chicken

• Prep Time: 40 mins
• Cook Time: 15 mins
• Total Time: 55 minutes
• Yield: 4 servings

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Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs (or a combination of both)
• 2 tablespoons fresh lemon juice
• Juice of one orange (we used Cara Cara but any fresh oranges will work)
• 2 fresh sprigs rosemary, removed from stem and chopped, about 3–4 tablespoons
• 2 tablespoons olive oil plus oil for grilling

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Instructions

1. Place chicken and all ingredients into a zip lock bag and marinate at room temp for 30 minutes to one hour.
2. Heat grill to high on one side and low on the other.
3. Discard marinade and pat chicken dry.
4. Brush chicken with oil and place on hot side and leave on for a few minutes to sear. Flip and repeat then move to cool side and close cover.
5. Cook for five to ten minutes or so depending on how thick the meat is.
6. Do the poke test. Push on thickest part, if it bounces back it is probably done or close to done. If your finger leaves an impression, it is still uncooked. If you have to, pull one off and cut into thickest part of one piece to check.
7. Let rest for five minutes and serve.

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