I love this Citrus Chicken Marinade because it brings such a fresh, sunny flavor to the table. The blend of citrus juices, honey, and soy sauce gives the chicken a perfect balance of sweet, tangy, and savory notes. It’s quick to prepare, healthy, and versatile enough to work with rice, beans, or even salads. I also love that it can be grilled or broiled, making it a great year-round recipe.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 2 large oranges 2 large limes 2 tablespoons chopped cilantro 4 teaspoons reduced-sodium soy sauce 1 tablespoon honey 1 teaspoon Dijon-style mustard 1 teaspoon minced garlic 1/4 cup olive oil 1/2 teaspoon salt 1/4 teaspoon pepper
Chicken and Serving 1-1/2 pounds boneless, skinless chicken thighs 1 (15.5-ounce) can black beans, drained and rinsed Cooked rice, for serving 1 large avocado, optional
Directions
I zest the oranges and limes to get about 1 teaspoon of zest from each, then juice them to get about 1/3 cup orange juice and 2 tablespoons lime juice.
I trim the chicken thighs to remove any excess fat and cut them into 1-inch cubes.
In a small blender, I combine the orange juice, lime juice, zests, cilantro, soy sauce, honey, mustard, garlic, olive oil, salt, and pepper. I blend until smooth—about 45 seconds.
I pour 1/3 cup of the marinade into a small jar and store it in the fridge for later. I remove another 3 tablespoons and set it aside separately for basting.
I add the cubed chicken to a large resealable bag with the remaining marinade. I seal the bag, press out any air, and gently massage the marinade into the chicken.
I refrigerate the bag and marinate for at least 30 minutes (or up to 3 hours for deeper flavor).
When ready to cook, I position an oven rack about 6 inches from the broiler and preheat the broiler to high. I line a baking sheet with foil for easy cleanup.
I remove the chicken from the marinade, letting the excess drip off, and thread the pieces onto skewers. I discard the used marinade.
I arrange the skewers on the prepared pan and broil for about 12 minutes, turning once, until the chicken reaches an internal temperature of 160°F and is golden brown.
I brush the reserved 3 tablespoons of marinade over the chicken immediately after removing it from the oven.
I mix the black beans with a few spoonfuls of the reserved sauce, then stir a bit more sauce into the rice for flavor.
I serve the chicken over rice and beans, topping with diced avocado (if using) and drizzling any remaining sauce over the bowl.
Servings and Timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 10 minutes
Marinating time: 30 minutes
Total time: 55 minutes
Variations
I sometimes use chicken breasts instead of thighs and grill them for a lighter option.
For extra zest, I add fresh ginger or a pinch of chili flakes to the marinade.
I love pairing this with coconut rice or cilantro lime rice for a tropical twist.
To make it vegetarian, I use tofu or tempeh instead of chicken and bake or grill as directed.
For added crunch, I top the finished bowl with toasted sesame seeds or chopped nuts.
Storage/Reheating
I store cooked chicken and sauce separately in airtight containers. The chicken keeps in the refrigerator for up to 3 days, and the sauce stays fresh for up to 5 days. To reheat, I warm the chicken gently on the stovetop or in the microwave until hot. Both the chicken and sauce can also be frozen for up to 3 months; I thaw them overnight in the fridge before reheating.
FAQs
Can I use bottled juice instead of fresh citrus?
Yes, but I prefer freshly squeezed for the best flavor and brightness.
How long should I marinate the chicken?
At least 30 minutes, but no longer than 4 hours, to prevent the acid from breaking down the meat too much.
Can I make this on the grill?
Yes, I grill the chicken over medium-high heat (400–450°F) for 4–5 minutes per side, basting with the reserved marinade as it cooks.
What’s the best cut of chicken to use?
I prefer boneless, skinless thighs because they stay juicy and flavorful under the broiler or on the grill.
Can I make this ahead of time?
Yes, I prepare the marinade the day before and store it in the fridge until ready to use.
Can I bake it instead of broiling or grilling?
Yes, I bake the chicken at 400°F (200°C) for 20–25 minutes or until fully cooked through.
How can I make the sauce thicker?
I simmer the reserved sauce in a small pan for a few minutes to reduce it slightly before drizzling.
What can I serve this with besides rice?
It’s great with quinoa, couscous, or even grilled vegetables.
Can I make it spicy?
Yes, I add a touch of sriracha or crushed red pepper flakes for a kick of heat.
Can I use lemon instead of lime?
Absolutely—lemon gives a slightly different, milder citrus flavor that still tastes amazing.
Conclusion
This Citrus Chicken Marinade is one of my favorite ways to add brightness and freshness to a simple meal. I love how the combination of orange and lime gives the chicken a juicy, tangy glaze, while the honey and herbs balance it out beautifully. Whether grilled, broiled, or baked, this dish always turns out flavorful, vibrant, and perfect for any season.
This Citrus Chicken Marinade blends orange and lime juice with honey, garlic, and herbs to create a bright, zesty flavor. It tenderizes and glazes the chicken perfectly while doubling as a basting sauce and a finishing drizzle for serving over rice and beans.
Ingredients
2 large oranges (zest and juice)
2 large limes (zest and juice)
2 tablespoons chopped cilantro
4 teaspoons reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon Dijon-style mustard
1 teaspoon minced garlic
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1–1/2 pounds boneless, skinless chicken thighs
1 (15.5-ounce) can black beans, drained and rinsed
Cooked rice, for serving
1 large avocado, optional (for topping)
Instructions
Zest the oranges and limes (about 1 teaspoon each), then juice them to yield approximately 1/3 cup orange juice and 2 tablespoons lime juice.
Trim and cube the chicken thighs into 1-inch pieces.
In a blender, combine orange juice, lime juice, zests, cilantro, soy sauce, honey, mustard, garlic, olive oil, salt, and pepper. Blend until smooth, about 45 seconds.
Set aside 1/3 cup of the marinade for serving and 3 tablespoons for basting. Pour the remaining marinade over the cubed chicken in a resealable bag. Seal and refrigerate for 30 minutes to 3 hours.
Preheat the broiler to high and line a baking sheet with foil.
Remove chicken from marinade and thread onto skewers. Discard used marinade.
Broil for about 12 minutes, turning once, until chicken is golden and reaches 160°F.
Brush the reserved 3 tablespoons of marinade over the hot chicken.
Mix black beans with a few spoonfuls of the reserved sauce and stir some into rice for added flavor.
Serve the chicken over rice and beans, topped with diced avocado and drizzled with the remaining sauce.
Notes
Use chicken breasts instead of thighs for a leaner option.
Grill over medium-high heat (400–450°F) for 4–5 minutes per side for a smoky flavor.
Add fresh ginger or chili flakes for extra zest and spice.
Make it vegetarian by substituting tofu or tempeh for chicken.
Simmer the reserved sauce to thicken it before drizzling over the dish.
