Go Back
citrus chicken marinade

Zesty Citrus Chicken Marinade

Delicious Zesty Citrus Chicken Marinade recipe with step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 1.5 cups of marinade
Calories: 2600
Ingredients Method

Ingredients
  

For the marinade:
  • 1/4 cup lime juice
  • 1 1/2 tsp lime zest
  • 1/4 cup lemon juice
  • 1 1/2 tsp lemon zest
  • 1/2 cup orange juice
  • 1/3 cup oil
  • 8 garlic cloves, freshly minced
  • 1 tbsp brown sugar
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried parsley
  • 1/2 tsp dried rosemary
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp honey
  • 1/4 tsp red chili flakes
For the chicken:
  • 4 lbs chicken, cut into 1-inch chunks

Method
 

  1. In a bowl, combine all the citrus juices (lime, lemon, and orange), the zests, and the oil. The citrus provides the acidic base that will tenderize the chicken while the oil carries the fat-soluble flavors. Whisk these together until well combined, then add the minced garlic, brown sugar, and honey. Stir until the sugar and honey are fully dissolved—this helps create an even distribution of sweetness throughout the marinade.
  2. Add the dried basil, dried parsley, dried rosemary, garlic powder, onion powder, kosher salt, black pepper, and red chili flakes to the citrus mixture. I like to add the dried herbs right before marinating rather than mixing them in hours earlier—this keeps them fresher and prevents them from becoming bitter. Whisk everything together until the spices are evenly distributed and no lumps remain.
  3. Place the 4 lbs of chicken chunks into a large bowl or resealable bag. Pour the citrus marinade from Step 2 over the chicken, making sure all pieces are well coated. Toss gently to distribute the marinade evenly, then cover the bowl or seal the bag. Refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor penetration. I find that even 2-3 hours makes a noticeable difference in tenderness and flavor, so don't skip this step if you have the time.
  4. Heat your grill to medium-high heat, creating a two-zone setup with one hot side and one cooler side. Remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes—this helps it cook more evenly. Place the chicken chunks on the hot side of the grill and cook for 2-3 minutes per side to develop a flavorful crust and char marks. Once both sides are seared, move the chicken to the cooler side and continue cooking for 4-8 minutes, turning occasionally, until the internal temperature reaches 165°F when checked with a meat thermometer.
  5. Remove the chicken from the grill and transfer it to a clean plate. Let it rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping each piece tender and moist. Serve immediately while still warm.