Orange 'N Lemon Chicken Breasts
Submitted by Robin0624
Grilled lemon garlic chicken breasts glazed with orange marmalade for a sweet-tart, golden finish. Uses a butter, lemon juice, and garlic marinade with an oven-bake option.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minBright citrus from two directions here: a punchy lemon-garlic butter marinade soaks into the chicken breasts while they rest, then a brush of orange marmalade goes on in the final minutes to caramelize into a sticky, golden glaze.
A full cup of fresh lemon juice is bold, and that’s the point. Mixed with melted butter and minced garlic, it creates an intensely flavored basting liquid that keeps the chicken moist on the grill. The grated lemon zest adds fragrant oils that the juice alone can’t deliver.
Grilling on foil is a smart move for this recipe. The marmalade glaze would drip through bare grill grates and flare up, but the foil lets it caramelize in place while still getting that smoky outdoor flavor. Brush it on only in the last minute or two so it glazes without burning.
No grill? The oven method works just as well. Bake skin-side down first, flip, baste, then hit it with the marmalade at the end for the same sweet-tart finish.
Chef Tips
- Use fresh lemon juice, not bottled. The flavor difference is huge here since lemon is the star, not a background note.
- Let the chicken marinate the full 10 minutes minimum. Longer is fine, up to 30 minutes, but the acid starts breaking down the meat texture beyond that.
- Don’t glaze too early. Marmalade has sugar that burns fast. Wait until the last 1 to 2 minutes for a glossy coat, not a charred one.
Variations
- Lime and ginger: Swap lemon for lime juice and add a tablespoon of grated fresh ginger to the butter for an Asian-inspired twist.
- Spicy citrus: Stir a pinch of red pepper flakes into the marinade for gentle heat under the sweet glaze.
Ingredients
Directions
Start fire in grill, placing rack 4 inches above coals (see note).
Melt butter over medium heat in a 1-quart saucepan; add garlic; cook 1 minute, stirring until golden.
Remove from heat; stir in lemon juice, lemon peel, salt, and pepper.
Pour mixture over chicken breasts in a 13 x 9 x 2-inch baking dish ; let stand at least 10 minutes or until the fire is ready.
Place sheet of foil on hot grill rack.
Remove chicken from marinade, reserving marinade.
Arrange breasts, skin side down, on foil.
Cook, covered with grill cover, 10 minutes.
Turn breasts over; cook, covered, 15 minutes longer until cooked through, brushing occasionally with reserved marinade.
One or two minutes before end of cooking time, brush breasts with orange marmalade to glaze.
Serve when chicken is golden brown.
NOTE: Breasts may be baked in oven.
Heat oven to 400℉ (200℃). Marinate breasts in baking dish as directed; drain off and reserve marinade.
Bake breasts, skin side down, 15 minutes.
Turn breasts over, brush with marinade.
Cook 10 minutes longer until cooked through.
Brush with marmalade; cook 1 to 2 minutes longer to glaze.
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