Forget bottled marinades—this Grilled Citrus Chicken gets its bright, fresh flavor straight from lemons and oranges sizzling on the grill. As the chicken cooks, citrus juice is squeezed over the pieces, adding a lively balance to the savory, seasoned chicken. The result is a simple barbecue centerpiece with golden, lightly charred citrus and plenty of fresh flavor in every bite.
This easy grilled chicken recipe serves four and uses just a handful of ingredients: a 3½- to 4-pound chicken cut into eight pieces, vegetable oil, kosher salt, freshly ground black pepper, two lemons, and two oranges. The preparation is straightforward, making it a great choice for a summer cookout, a weekend dinner, or any time you want to make something special on the grill without a complicated ingredient list.
The secret is to let the citrus do double duty. While the chicken grills over medium heat, squeeze juice from the lemon and orange halves over the pieces as they cook. Meanwhile, brush the remaining citrus halves with oil and grill them cut-side down until lightly charred. Serving those warm, grilled halves alongside the chicken gives everyone extra fresh juice to squeeze over their portion.
For the best results, turn the chicken occasionally so it cooks evenly, and use an instant-read thermometer to check the thickest part of the thigh. The recipe calls for an internal temperature of 165°F. A reliable instant-read meat thermometer is a useful tool for grilling chicken, helping you check doneness without cutting into the meat.
Serve this Grilled Citrus Chicken with grilled vegetables, Quick Southern-Style Baked Beans from Pioneer Woman, String Bean and Potato Salad or Broccoli Salad.. With juicy chicken, smoky char, and bright lemon-orange flavor, it’s .
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Grilled Citrus Chicken
- Total Time: :55
- Yield: 4 1x
Ingredients
- 1 3½–4-pound chicken, cut into 8 pieces
- 3 tablespoons vegetable oil, divided
- Kosher salt; freshly ground pepper
- 2 lemons, halved
- 2 oranges, halved
Instructions
- Prepare a grill for medium heat. Rub chicken pieces with 2 Tbsp. oil; season with salt and pepper. Grill chicken, skin side down, turning occasionally and squeezing juice from 2 lemon halves and 2 orange halves over often, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25–35 minutes.
- Meanwhile, brush remaining 2 lemon halves and 2 orange halves with remaining 1 Tbsp. oil. Grill, cut side down, until lightly charred, 5–10 minutes. Serve chicken with grilled lemon and orange halves alongside for squeezing over.
- Prep Time: :10
- Cook Time: :45
- Category: Entree
- Method: Grilled