This Citrus Grilled Chicken Marinade recipe makes a juicy, flavorful dinner that tastes like the golden hour on a warm summer evening. Fresh orange juice, garlic, tarragon, and a touch of Dijon mustard come together for such a simple blend of summer flavor!
Marinade for Chicken that Actually Works!
Have you ever felt like a marinade looks and smells amazing but totally disappears once you cook the meat?
This easy healthy citrus grilled chicken recipe marinade is your answer to bold flavor with minimal fuss. It’s juicy, tender, and just looks fancy enough to make a weeknight feel special, even though you barely lifted a finger.
Healthy BBQ Dish that ISN’T a Burger
This is our go-to recipe for summer cookouts when burgers feel a little too expected. The bright citrus, fresh tarragon, and smoky char make this marinated chicken a total crowd-pleaser. With just 10 minutes of prep time and totally make-ahead friendly, it’s your weeknight dinner hero.
This chicken marinade is great served with 5 Minute Grilled Peach Caprese Salad, Lemon Orzo, or Strawberry Cucumber Salad!
Ingredients for Citrus Grilled Chicken Marinade
This easy marinade keeps things simple, using citrus, herbs, and garlic to add fresh, vibrant flavor to any cut of chicken. Low in calories, low in sodium, and lean protein, it’s a great option if you’re trying to eat lighter or stick to a healthy routine!
- Chicken Breasts: High protein and easy to buy. Chicken thighs work too!
- Dijon Mustard: Adds zip and helps the marinade stick.
- Orange Juice: Try lemon juice or lime for an even tangier twist.
- Orange Zest: Boosts citrus flavor and adds freshness.
- Olive Oil: Keeps the chicken moist and helps the marinade work its way in.
- Fresh Tarragon: A soft, slightly sweet herb with a hint of anise – perfect with citrus. (Swap with fresh thyme or basil if needed.)
- Sugar: Balances the acidity.
- Garlic Cloves: For that essential savory punch.
- Salt: Enhances flavor and keeps the chicken juicy.
How to Make Citrus Grilled Chicken
This easy marinade delivers juicy, flavorful grilled chicken without the fuss. Follow these simplified steps for perfect results every time.
- Make the dressing: Whisk ingredients together. Set aside.
- Mix the marinade: Combine the marinade in a medium bowl or ziplock.
- Marinate the chicken: Add the chicken and marinate in the refrigerator.
- Tip: Flip the bag or chicken halfway through to marinate evenly.
- Grill: Cook the chicken starting at a high heat to create the grill marks, then turn down.
- Rest and serve: Rest chicken under foil for 5 minutes- this is essential for juicy chicken! Then Drizzle with dressing!
Storing and Freezing Citrus Grilled Chicken Marinade
Store leftover grilled chicken in an airtight container in the fridge for up to 4 days.
Freeze cooked chicken (sliced or whole) in a freezer-safe bag for up to 3 months. (We like to use our foodsaver for ultimate flavor later)
How to Reheat Grilled Chicken
Reheat gently in a covered skillet with a splash of water or oil, or in the microwave with a damp paper towel.
FAQ About Chicken Marinade
Can I reuse the marinade as a sauce?
You must boil or heavily simmer the marinade in order to use it. This is why we make a separate dressing.
How Long Can I Marinate Chicken ?
You can marinate the chicken up to 24 hours in advance, or freeze it raw in the marinade – just thaw overnight before grilling.
Can I Make this on the Stove or in the Oven?
You bet! If grilling isn’t an option, bake the chicken at 425°F for 20-25 minutes or until cooked through.
Variations and Substitutions
- Try chicken thighs for a richer texture and deeper savory notes.
- Fresh thyme or basil can be used instead of tarragon if that’s what you have on hand.
- Try honey or maple syrup instead of sugar for natural sweetness with added depth.
- For a savory twist, mix in a splash of soy sauce or Worcestershire sauce, or replace the citrus with a touch of vinegar for extra tang.
- Double the dressing to use as a sauce for rice, potatoes, or a fresh green salad on the side.
With zesty citrus, garlic, and herbs, it’s hands-down the best grilled chicken for laid-back dinners or sharing with friends. Tender, vibrant, and made with real ingredients – it’s the kind of meal that just feels right on a hot summer day.
More Flavorful Chicken Recipes to Try
Here are a few more juicy, flavor-packed chicken recipes from our kitchen that keep things easy, healthy, and anything but boring:
How to Make Easy Citrus Grilled Chicken Marinade
Description
Juicy, flavorful, and easy to make, this healthy citrus grilled chicken recipe marinade is perfect for summer dinners and weeknight meals alike.
Recipe By: Cook’s Illustrated
For the Dressing
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In a small bowl, whisk together the Dijon mustard, orange juice, orange zest, olive oil, tarragon, sugar, salt, and pepper. Set aside for serving later.
1 teaspoon Dijon Mustard, 1 Tablespoon Orange Juice, 1/2 teaspoon Orange Zest, 3 Tablespoons Olive Oil, 1 Tablespoon Fresh Tarragon, 1/4 teaspoon Sugar, 1/4 teaspoon Salt, 1/4 teaspoon Pepper
For the Marinade
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In a medium bowl, whisk together the orange juice and zest, olive oil, tarragon, sugar, garlic, salt, and pepper.
1 Tablespoons Fresh Orange Juice, 1 teaspoon Orange Zest, 3 Tablespoons Olive Oil, 1 Tablespoon Fresh Tarragon, 1 teaspoon Sugar, 3 Garlic Cloves, 1 ½ teaspoons Salt, 1/2 teaspoon Pepper
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Add the chicken and marinade to a gallon-size zipper-lock bag. Seal tightly, pressing out as much air as possible, and turn to coat the chicken evenly.
3-4 Chicken Breasts
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Refrigerate for 30 minutes, flipping the bag once halfway through.
To Grill
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Preheat the grill by turning all burners to high and closing the lid for about 15 minutes, until very hot.
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Scrape the grates clean with a grill brush.
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Using tongs, dip a wad of paper towels in oil and rub the grates to prevent sticking.
Vegetable Oil
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Turn off all burners except one. Leave the primary burner on high.
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Remove the chicken from the marinade and let the excess drip off. Place the chicken smooth-side down on the cooler side of the grill, with the thicker end facing the heat.
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Cover and cook for 6-9 minutes, until the bottom develops light grill marks and is no longer translucent.
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Flip the chicken and rotate so the thinner side faces the heat. Cover again and cook another 6-9 minutes, until the chicken is firm and a thermometer reads 140°F in the thickest part.
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Move the chicken over to the hot side of the grill. Cook uncovered for 2-3 minutes per side, until dark grill marks appear and the internal temperature reaches 160°F.
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Transfer to a cutting board, tent with foil, and let rest for 5 minutes.
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Slice each breast on the bias into ¼-inch slices. Serve warm, drizzled with the reserved dressing.
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Drizzle with reserved dressing and serve.
Leftover grilled chicken will keep in an airtight container in the fridge for 3-4 days.
Calories: 538kcal