No. 252: Grilled Citrus Chicken Breasts

Saturday night was football night. Mr. McC's beloved ASU Sun Devils were on the telly and we were both ready for an evening in.

These chicken breasts seemed like a fun way to fancy up a simple night at home.


2 tablespoons extra-virgin olive oil plus more for brushing
1 cup fresh orange juice
1/2 cup fresh lemon juice
4 garlic cloves, minced
2 teaspoons minced fresh rosemary
2 teaspoons kosher salt plus more for seasoning
4 skin-on, bone-in chicken breasts*
2 oranges, cut into quarters
2 lemons, cut into quarters
Fresh parsley leaves for garnish (optional)

*Or boneless, skinless breasts worked just fine

To make

Whisk 2 tablespoons oil and next 4 ingredients in a large bowl; stir in 2 teaspoons salt. Add chicken breasts; turn chicken to coat, cover, and chill overnight.

Heat grill or grill pan to medium. Remove chicken breasts from marinade; set marinade aside. Place chicken breasts on grill, skin side up. Cover and grill, moving chicken to different spots on the rack for even cooking but without turning, until slightly charred and almost cooked through, about 20 minutes.

Covered and grilling

(This is our new stovetop grill pan method. Pretty basic, but it works wonderfully.)

While chicken cooks, bring marinade to a boil in a small saucepan and cook until reduced to glaze consistency (about 1/3 cup); season with salt.

Reducing marinade

When chicken is done, remove to a cutting board and let rest. Brush orange and lemon quarters (or halves if you're like me and forgot to cut them into quarters) with oil and arrange on grill. Continue grilling until citrus pieces are caramelized, 5-10 minutes.

Transfer chicken to a platter and surround with grilled oranges and lemons for squeezing over. Spoon glaze over chicken and garnish with parsley.

The results

These are darn good. The marinated chicken + glaze + fresh caramelized citrus on top make for a wonderfully complex dish.

Final plate

As complex as this all sounds, it's incredibly easy. The glaze cooks at the same time as the chicken and the fruit caramelizes quickly while the chicken rests.

It also makes for a very pretty platter if you're serving to guests. Enjoy!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina