This citrus chicken marinade gets its bright, zesty flavor from a double hit of fresh lime and orange juice, a combination that tenderizes the chicken and caramelizes beautifully on the grill or in the oven. Five minutes of prep, 10-minutes (or up to 3-hours) to marinate, and you have juicy, flavorful chicken that works just as well for weeknight dinners as it does for meal prep.

Overhead shot of a white platter with sliced, grilled chicken; a serving fork; fresh herbs; and orange and lime slices. Platter is surrounded by small bowls of lime and orange slices and chopped herbs, a striped towel, and jars of a yellow sauce and honey.

5 star review

“Fantastic summer recipe! I so often add double, triple, or even more citrus to marinades and recipes as I’m a big citrus flavor-hound, but I’ve learned RFWL recipes tend to be excellent as-written. This is one of those perfect as-is recipes! Tangy, a touch sweet, and oh so fresh for the season, not to mention simple and quick to make. Definitely going into my seasonal rotation. So glad I found it early in the summer- I’ll be turning to this one again and again.”

– Jenny
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An Easy Citrus Chicken Marinade for Grilling or Baking

You know those dark and gloomy cold days where you need something to remind you of sunshine? Or those sunny, summer days where you need the perfect recipe for the grill? well, I have the best recipe for you with my grilled or baked citrus marinated chicken, which is perfect any time of year.

On that note, my easy lemon chicken marinade has similar citrus vibes to this one, but here we’re using double citrus with freshly squeezed lime and orange juice for a zesty and sweet flavor. A touch of honey adds additional sweetness and gives the chicken some caramelization when cooked, and dijon mustard rounds out all the flavors with some depth. Just 5 minutes to whip up the marinade, 10-minutes to marinate (or longer if you have time), and then either a quick bake or grill, and you’ll have yourself an easy drool-worthy meal that looks like you put in a lot more effort than you did. 

Finish off the cooked chicken with a drizzle of reserved marinade for a burst of flavor. Serve the citrus orange chicken sliced over rice, grain bowls, or a simple green salad. It also works well in tacos or wraps, where the bright citrus flavor pairs nicely with avocado, fresh salsa, and a squeeze of lime. Or (highly recommend) use it to top my citrus noodle chicken salad for a bright and fresh make ahead meal!

Welcome to My Kitchen, Let’s Make Citrus Marinade for Chicken

Jump to Recipe Instructions
Overhead shot of the following ingredients: garlic, salt, honey, black pepper, chicken, mustard, oil, lime, orange.
Gather ingredients.
Overhead shot of whisking oil, lime and orange zest, and black pepper in a glass bowl. Bowl is surrounded by limes, an orange, and a jar of honey.
Whisk marinade ingredients.
Overhead shot a whisk in a glass bowl with a yellow sauce. Bowl is surrounded by limes, an orange, and a jar of honey.
Reserve half of marinade.
Overhead shot of pouring a tablespoon of water into a white baking dish with a yellow sauce. A glass bowl of yellow sauce is in the corner.
Add water & half of marinade to dish.
Overhead shot of a white baking dish with chicken thighs covered in a yellow sauce. A glass bowl of yellow sauce is in the corner.
Marinate chicken.
Overhead shot of a wooden cutting board with grilled chicken, fresh herbs, and a jar with a yellow sauce.
Grill chicken & let rest.
Overhead shot of a wooden cutting board with sliced, grilled chicken; a knife; fresh herbs; and a jar of yellow sauce.
Slice chicken.
Overhead shot of a white platter with sliced, grilled chicken; fresh herbs; and orange and lime slices. Platter is surrounded by small bowls of lime and orange slices and chopped herbs, a striped towel, and a jar of yellow sauce.
Drizzle with reserved sauce & serve.

Testing Tips for Juicy Citrus Marinated Chicken

  • Fresh lime juice: ​​The fresh lime juice helps to tenderize and infuse the chicken with lots of zesty flavor. I do recommend using freshly squeezed juice since there are so few ingredients.
  • Fresh orange juice: Fresh orange juice adds a touch of sweetness and lots of bright flavors. You can use tangerine or clementine juice instead.
  • Dijon mustard: I like the depth of flavor and subtle heat that Dijon mustard brings, and it helps the marinades texture, so wouldn’t recommend using another mustard.
  • Chicken: Boneless, skinless chicken thighs or breasts work well in this recipe. Chicken thighs have a higher fat content which adds flavor when grilled.
  • Timing: Whenever there’s citrus or something acidic in a marinade, I recommend a shorter marinade time, as the acid can make the meat tougher when cooked. So for this recipe, no more than 3 hours.
Side angle shot of spooning sauce onto sliced grilled chicken on a white platter.
Overhead shot of a white platter with sliced, grilled chicken; a serving fork; fresh herbs; and orange and lime slices. Platter is surrounded by small bowls of lime and orange slices and chopped herbs, a striped towel, and jars of a yellow sauce and honey.
5 stars (2 ratings)

Orange Citrus Chicken Marinade

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 5 minutes
Cook: 15 minutes
Marinade Time: 10 minutes
Total: 30 minutes
This citrus orange chicken marinade uses fresh lime and orange juice for bright, zesty flavor. Just 30 minutes to marinate for grilling or baking.
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Ingredients

  • 6 tablespoons extra virgin olive oil
  • 2 limes, zested and juiced, about 1 teaspoon lime zest and 3 tablespoons lime juice
  • 1 Navel orange, zested and juiced, about 1 teaspoon orange zest and 4 tablespoons juice
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 pounds boneless skinless chicken thighs or boneless skinless chicken breasts

Equipment

Instructions 

Marinade Instructions

  • Whisk the olive oil, lime juice and zest, orange juice and zest, honey, mustard, salt, pepper, and garlic in a small bowl.
  • Pour half of the lemon chicken marinade along with 2 tablespoons of water into a 1-gallon zip-top bag or baking dish. Set the remaining marinade aside to use as a drizzle once the chicken has been cooked.
  • Toss the chicken to coat, then press as much air out of the bag (if using) as possible, or cover with plastic wrap (if using a baking dish). Refrigerate for at least 10 minutes, or up to 3 hours, flipping occasionally.

Grilling Instructions

  • When ready to grill, heat a gas grill to high. Allow to preheat for 15 minutes. Remove the chicken from the marinade, shake off any excess, and discard any remaining marinade from the bag or dish.
  • Grill, with the cover down, for 6-9 minutes, then flip, and grill uncovered until the internal temperature reaches 160F, about 2-6 additional minutes.
  • Remove to a cutting board and allow to rest for 5 minutes. Slice against the grain into ½ inch slices, and serve drizzled with reserved marinade.

Baking Instructions

  • Preheat your oven to 425°F. Add the chicken and marinade to a small baking dish. If you have a large baking dish or rimmed sheet pan, omit the marinade as it will spread and possibly burn. Bake for 20 to 25 minutes, until or until chicken thighs register 170F or chicken breasts register 165F.
  • Remove to a cutting board and allow to rest for 5 minutes. Slice against the grain into ½ inch slices, or dice into pieces (if using for taco), serve, drizzled with reserved marinade, and serve.

Notes

  • Nutrition Info: A note about the nutrition information on this recipe, since we discard the marinade before grilling or baking it can be a little difficult to calculate.
  • Freezing: You can freeze the marinade and uncooked chicken together for a super easy meal. Simply place the marinade, chicken, and water in a 1-gallon freezer bag and stick in the freezer. When you’re ready to use, defrost the chicken in the fridge and then cook it immediately.
Course: dinner, Main Course, Marinade
Cuisine: American, Mediterranean, Mexican

Nutrition Information:

Serving: 1 (of 6), Calories: 318kcal, Carbohydrates: 6g, Protein: 32g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.02g, Cholesterol: 97mg, Sodium: 461mg, Potassium: 609mg, Fiber: 1g, Sugar: 4g, Vitamin A: 106IU, Vitamin C: 17mg, Calcium: 22mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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