This is a great recipe for grilled chicken from Williams-Sonoma Essentials of Grilling. Marinate chicken pieces in orange, lemon and lime juices mixed with onion and fresh herbs. Grill the chicken, and, when it is almost done, grill some citrus slices as well for a tasty and impressive-looking garnish.

Avoiding Additives and Preservatives

Everything in this recipe is all-natural. Be sure to wash the citrus fruits with water before zesting.

Citrus juices and herb marinade

Add the citrus slices to the marinating chicken for 15 minutes

Grill the citrus slices until they are tender and have grill marks

Citrus and honey chicken


For the citrus-honey marinade

1 orange

1 lemon

1 lime

3 tbsp (45 ml) snipped fresh chives or finely chopped green onion

1 tbsp (15 ml) chopped fresh mint

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) honey

For the chicken

6 boneless, skinless chicken breast halves or thighs

Salt and freshly ground pepper

1 orange, cut crosswise into slices ¼ inch (0.64 cm) thick

1 lemon, cut crosswise into slices ¼ inch (0.64 cm) thick

1 lime, cut crosswise into slices ¼ inch (0.64 cm) thick

4 fresh mint sprigs


For the marinade, finely shred the zest from the orange, lemon and lime, then squeeze the juice from each fruit into a shallow, nonreactive dish just large enough to hold the chicken in a single layer. Stir together the orange, lemon and lime juices and zest, chives, chopped mint, oil and honey. Pour off about 2 tbsp (30 ml) of the marinade and set aside.

Use the palm of your hand to flatten the chicken pieces to an even thickness of about ¾ inch (1.9 cm). Season the chicken on both sides with salt and pepper. Add the chicken to the dish and turn to coat both sides with the marinade. Cover and refrigerate, turning occasionally, for at least one hour or up to four hours. Remove from the refrigerator 30 minutes before grilling. Add the orange, lemon and lime slices to the marinade during the last 15 minutes.

Grill the chicken over medium-high heat, turning once or twice and brushing with the reserved marinade, until firm to the touch and cooked through. A few minutes before the chicken is done, place the citrus slices on the grill over low heat. Grill, turning once, until softened and grill marks appear, about one minute per side. Serve the chicken garnished with the citrus slices. Serve 6.

From Williams-Sonoma Essentials of Grilling