Sunshine Barbecue Chicken
Bursting with vibrant citrus flavors and smoky, caramelized sweetness, Sunshine Barbecue Chicken is the ultimate summer-inspired grilled dish. Juicy chicken thighs are marinated in a zesty blend of orange and lemon juice, balanced with honey, soy sauce, garlic, and a touch of warming spices like paprika and cumin. The result is tender, flavor-packed meat with a glossy glaze, thanks to a quick simmer of the marinade for basting. Whether grilled to perfection or roasted in the oven, this easy recipe captures sunshine on a plate. Garnished with fresh parsley, it pairs beautifully with grilled vegetables, rice, or a crisp side salad. Quick prep, bold flavor, and natural ingredients make this dish perfect for weeknight dinners or backyard barbecues.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 0.5 cups orange juice
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons black pepper
- 0.5 teaspoons salt
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the chicken thighs under cold water and pat them dry with paper towels. Set aside.
In a mixing bowl, combine orange juice, lemon juice, olive oil, minced garlic, honey, soy sauce, paprika, ground cumin, black pepper, and salt. Whisk together to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours (or up to overnight for deeper flavor).
Preheat your grill to medium-high heat, approximately 375°F (190°C). If you don't have a grill, preheat your oven to 425°F (220°C).
Remove the chicken from the marinade, allowing excess marinade to drip off (do not discard the marinade, as it will be used later).
For grilling: Place chicken thighs on the grill, skin-side down, and cook for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). For baking: Arrange the chicken thighs on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until they reach the same internal temperature.
While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat, then reduce to medium-low and simmer for 5 minutes to thicken slightly. This will serve as a basting sauce or additional drizzle.
Brush the thickened marinade over the chicken during the last few minutes of cooking for extra flavor and a beautiful glaze.
Once cooked, remove the chicken from heat and let it rest for 3-5 minutes before serving.
Garnish with chopped fresh parsley and serve alongside your favorite sides, such as grilled vegetables, rice, or a crisp salad.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 11.1 g | ||
| Protein | 237.9 g | 476% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 162 mg | 12% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2601 mg | 55% | |
*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.
