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Top-down view of grilled citrus chicken served on a round plate with a pale cream center and decorative sage green border. One chicken breast is sliced into thick pieces, and another whole grilled chicken breast rests beside it. Both pieces have dark grill marks and are garnished with chopped parsley. Lemon, lime, and orange slices are arranged on the plate, and a small off-white bowl of citrus marinade sits above the plate. A halved lemon, halved lime, orange slice, wood slice, parsley, and dusty rose pink linen napkin surround the scene on a white background.
4.81 from 242 votes

Citrus Chicken Marinade Recipe

This easy citrus chicken marinade is made with fresh orange, lemon, and lime juice, garlic, herbs, and simple pantry seasonings for a bright, flavorful marinade that works especially well with chicken breasts. It is perfect for grilling, baking, pan searing, or air frying.
Prep Time10 minutes
Cook Time20 minutes
Marinate30 minutes
Total Time1 hour
Servings: 6 servings
Calories: 401kcal
Chef: Jessica Randhawa

Ingredients

  • 2 large limes - zested and juiced (about ¼ cup juice and 1 teaspoon zest)
  • 1-2 large lemons - zested and juiced (about ¼ cup juice and 1 teaspoon zest)
  • 2 large oranges - juiced (about ½ cup juice total)
  • ⅓ cup oil - vegetable oil, canola oil, or avocado oil
  • 8 cloves garlic - minced
  • 1 tablespoon sugar - granulated or brown sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon dried rosemary
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 3-4 pounds chicken - breasts, thighs, legs, etc.

Instructions

  • Prepare the marinade: Add the orange juice, lemon juice, lime juice, lemon zest, lime zest, vegetable oil, garlic, brown sugar, dried basil, parsley, rosemary, garlic powder, onion powder, salt, and black pepper to a blender or food processor. Blend just until combined.
  • Reserve some marinade, if desired: If you would like to use some of the marinade as a finishing sauce, set aside a portion before adding the chicken.
  • Marinate the chicken: Place the chicken breasts in a large zip-top bag, shallow dish, or mixing bowl. Pour the marinade over the chicken and toss well to coat. Cover and refrigerate for at least 20 to 30 minutes, or up to 8 hours.
  • Preheat the grill: Preheat your grill so you have one hotter side for searing and one slightly cooler side for finishing. Lightly oil the grates to help prevent sticking.
  • Grill the chicken: Remove the chicken from the marinade and let any excess drip off. Place the chicken breasts over the hotter side of the grill and cook for 2 to 3 minutes per side to develop grill marks and color.
  • Finish cooking over lower heat: Move the chicken to the cooler side of the grill and continue cooking for 4 to 8 minutes more, or until the thickest part reaches 165°F.
  • Rest and serve: Transfer the chicken to a clean plate and let it rest for 5 minutes before slicing and serving.

Notes

This recipe yields approximately 1½ cups of marinade.
Alternate cooking methods:
  • Bake: Bake marinated chicken breasts at 425°F for about 18 to 22 minutes, or until the internal temperature reaches 165°F.
  • Pan sear: Cook thinner chicken breast cutlets in a skillet over medium heat for about 4 to 6 minutes per side.
  • Air fry: Air fry chicken breasts at 375°F for about 10 to 14 minutes, flipping halfway through, until fully cooked.
Additional Notes:
  • This marinade is best with all three types of citrus, but you can use just one or two if needed. The flavor will be slightly different, but still delicious.
  • Fresh herbs may be used instead of dried. As a general rule, use about 1 tablespoon fresh herbs for every 1 teaspoon dried. Chop them finely before adding.
  • How long to marinate chicken? For boneless cuts, aim for 20 minutes to 8 hours. For bone-in chicken, you can marinate up to 12 hours.
  • If cooking on the stovetop, slice very large/thick chicken breasts into thinner cutlets for faster, more even cooking.
  • Always discard marinade that has touched raw chicken unless it is fully boiled first.
  • How long does citrus chicken marinade last? If stored separately before adding the chicken, the marinade will keep in an airtight container in the refrigerator for up to 3 to 4 days. Once combined with raw chicken, it is best used within 24 hours for the best texture and flavor.
  • Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days. You can also freeze the raw chicken in the marinade for up to 3 months. Thaw overnight in the refrigerator before cooking.
For more tips and answers to additional FAQ's, please see the full post. Thank you!

Nutrition

Calories: 401kcal | Carbohydrates: 15g | Protein: 22g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 853mg | Potassium: 392mg | Fiber: 3g | Sugar: 9g | Vitamin A: 309IU | Vitamin C: 52mg | Calcium: 62mg | Iron: 2mg
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