Ingredients:

  • 1.5 lbs chicken breast, pounded to 1/2 inch thickness
  • 1/4 cup lemon juice
  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • 1/3 cup extra virgin olive oil
  • 1 tbsp honey or agave
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp lemon and orange zest
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place chicken breasts between plastic wrap and pound to an even 1/2 inch thickness to ensure uniform cooking.
  2. In a medium mixing bowl, whisk together the lemon juice, lime juice, orange juice, olive oil, honey, garlic, thyme, rosemary, and citrus zest. Reserve 2 tablespoons of the marinade for basting.
  3. Place the chicken in a large Ziploc bag or glass bowl. Pour the remaining marinade over the chicken and refrigerate for 1 to 4 hours.
  4. Preheat your outdoor grill or cast iron grill pan to medium-high heat (approximately 400°F / 200°C) and lightly oil the grates.
  5. Remove chicken from the marinade, allowing excess to drip off, and place on the grill. Cook for 5–7 minutes per side.
  6. During the final 2 minutes of grilling, brush the chicken with the reserved marinade for a flavorful finish.
  7. Verify the internal temperature has reached 165°F (74°C) using an instant-read thermometer.
  8. Remove the chicken from the heat and allow it to rest for 5 minutes before slicing and serving.