Citrus Garlic Grilled Chicken Skillet (Printable Version)
Juicy chicken breasts with bright citrus and garlic, grilled to golden perfection
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 orange
04 - Juice and zest of 1 lemon
05 - 3 cloves garlic, minced
06 - 1 tablespoon honey
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Garnish
11 - Fresh parsley, chopped
12 - Lemon and orange slices (optional)
# How to Make It:
01 - Whisk together olive oil, orange juice and zest, lemon juice and zest, minced garlic, honey, Dijon mustard, smoked paprika, salt, and black pepper in a bowl until thoroughly combined.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, ensuring all pieces are evenly coated. Refrigerate for at least 30 minutes, up to 2 hours for deeper flavor penetration.
03 - Heat a grill pan or skillet over medium-high heat until properly hot for searing.
04 - Remove chicken from marinade, allowing excess to drip off. Grill for 5–6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
05 - Pour remaining marinade into the skillet during the final 2–3 minutes of cooking. Let it bubble and reduce slightly to form a caramelized coating on the chicken.
06 - Transfer chicken to a serving platter. Garnish with chopped parsley and fresh citrus slices if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The marinade comes together in under five minutes with ingredients you probably already have
- That caramelized citrus finish makes it taste fancy enough for guests but easy enough for Tuesday
02 -
- Letting the excess marinade drip off before grilling prevents the sugars from burning too quickly
- Pound the chicken to even thickness before marinating for consistently juicy results
03 -
- Zest your citrus before juing it, much easier to handle the whole fruit first
- Room temperature chicken marinades more evenly than cold straight from the fridge