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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Recipe Information
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)
Instructions
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.
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.
Preheat your grill to medium-high heat (approximately 375-400°F). Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and set the marinade aside. Pat the chicken dry with paper towels to ensure even cooking.
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.
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.
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.
Check the internal temperature of the chicken with a meat thermometer. It should reach 165°F in the thickest part of the meat.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Garnish with freshly chopped cilantro before serving.
Serve hot with your favorite sides such as grilled vegetables, rice, or a fresh salad.
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 6246 mg | 272% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 121.0 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3023 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
