Citrus Barbecued Chicken
Fire up your grill and indulge in the tantalizing flavors of Citrus Barbecued Chicken, a recipe that brings the perfect blend of sweet, tangy, and smoky notes to your table. Featuring succulent bone-in, skin-on chicken thighs marinated in a vibrant trio of freshly squeezed orange, lemon, and lime juices, this dish is elevated by a bold combination of honey, garlic, soy sauce, and aromatic spices like paprika and cumin. The zesty marinade does double duty as a glaze, transformed into a rich barbecue sauce that caramelizes beautifully during grilling, adding layers of flavor to crispy, golden skin. Quick to prep and bursting with citrusy goodness, this summer favorite is best served with grilled veggies, fluffy rice, or a refreshing salad. Perfect for backyard cookouts or family dinners, this recipe delivers a mouthwatering twist on classic barbecue chicken.
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 cup orange juice (freshly squeezed)
- 0.25 cup lemon juice (freshly squeezed)
- 0.25 cup lime juice (freshly squeezed)
- 3 tablespoons honey
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 3 tablespoons soy sauce
- 2 teaspoons ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 0.5 cup barbecue sauce
- 2 tablespoons fresh cilantro (chopped, for garnish)
Directions
Step 1
In a medium-sized mixing bowl, whisk together orange juice, lemon juice, lime juice, honey, olive oil, minced garlic, soy sauce, ground paprika, ground cumin, salt, black pepper, orange zest, lemon zest, and lime zest.
Step 2
Place the chicken thighs into a large resealable plastic bag or shallow dish and pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours or overnight for maximum flavor.
Step 3
Preheat your grill to medium-high heat (approximately 375-400°F). Lightly oil the grates to prevent sticking.
Step 4
Remove the chicken from the marinade and set the marinade aside. Pat the chicken dry with paper towels to ensure even cooking.
Step 5
Place the chicken thighs on the grill, skin-side down. Cook for 6-8 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook an additional 6-8 minutes on the other side.
Step 6
While the chicken is grilling, pour the leftover marinade into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat to a simmer and cook for 5 minutes. Stir in the barbecue sauce to thicken and sweeten the glaze.
Step 7
In the final 5-7 minutes of grilling, brush the thickened glaze over both sides of the chicken thighs, allowing the glaze to caramelize slightly without burning.
Step 8
Check the internal temperature of the chicken with a meat thermometer. It should reach 165°F in the thickest part of the meat.
Step 9
Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Garnish with freshly chopped cilantro before serving.
Step 10
Serve hot with your favorite sides such as grilled vegetables, rice, or a fresh salad.
Nutrition Facts
| Serving size | (1592.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2904.5 |
| Total Fat 184.6g | 0% |
| Saturated Fat 46.4g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 729mg | 0% |
| Sodium 6245.5mg | 0% |
| Total Carbohydrate 157.1g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 121.0g | |
| Protein 172.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 281.1mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 3023.2mg | 0% |
Source of Calories