This citrus marinade for grilled chicken thighs brings a burst of fresh, zesty flavors to your meal. The combination of orange juice and lemon juice creates a tangy base, while honey adds a touch of sweetness. Perfect for a summer barbecue or a weeknight dinner, this recipe ensures juicy, flavorful chicken every time.
Most of the ingredients in this recipe are common pantry staples, but you may need to pick up fresh orange juice and lemon juice. Freshly squeezed juice is recommended for the best flavor. Additionally, make sure you have bone-in, skin-on chicken thighs, which might not be as common as boneless, skinless varieties.

Ingredients for Citrus Marinade for Grilled Chicken Thighs
Olive oil: Provides a rich, smooth base for the marinade and helps to keep the chicken moist.
Orange juice: Adds a sweet and tangy flavor that complements the chicken.
Lemon juice: Brings a bright, acidic note to balance the sweetness of the orange juice.
Garlic: Adds a robust, savory depth to the marinade.
Honey: Introduces a touch of sweetness that helps to caramelize the chicken on the grill.
Salt: Enhances all the flavors and helps to tenderize the chicken.
Black pepper: Adds a hint of heat and complexity to the marinade.
Chicken thighs: Bone-in, skin-on pieces that stay juicy and flavorful when grilled.
Technique Tip for This Recipe
When marinating the chicken thighs, make sure to massage the marinade into the meat through the resealable plastic bag. This helps the flavors penetrate deeper, ensuring a more flavorful and juicy result. Additionally, if you have the time, turning the bag occasionally while it’s in the refrigerator will help distribute the marinade evenly.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for marinades.
freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice provides a similar sweetness and acidity, which helps tenderize the chicken.
freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a comparable level of acidity and a slightly different but complementary citrus flavor.
minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic. Use about half the amount.
honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, though it will add a slightly different flavor profile.
salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor, but use less to avoid overpowering the dish.
freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor, which can be a subtle change.
bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: Boneless, skinless thighs cook faster and are easier to eat, though they may be slightly less juicy.
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How to Store / Freeze This Recipe
To store the marinated chicken thighs in the refrigerator, place them in an airtight container or resealable plastic bag. Ensure the container is tightly sealed to prevent any leakage or contamination. The marinated chicken can be stored in the refrigerator for up to 2 days before grilling.
If you plan to freeze the marinated chicken thighs, place them in a resealable plastic bag, ensuring all the air is squeezed out before sealing. This helps to prevent freezer burn and maintain the quality of the chicken. Label the bag with the date and contents for easy identification.
For optimal results, freeze the marinated chicken thighs for up to 3 months. Beyond this period, the texture and flavor may begin to degrade.
When ready to use, thaw the frozen marinated chicken thighs in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the chicken. Avoid thawing at room temperature to prevent bacterial growth.
If you need to thaw the chicken quickly, you can use the cold water method. Place the sealed bag of frozen marinated chicken thighs in a bowl of cold water, changing the water every 30 minutes until thawed. This method is faster but still safe.
Once thawed, proceed with grilling as per the recipe instructions. Ensure the internal temperature of the chicken thighs reaches 165°F (74°C) for safe consumption.
If you have leftover grilled chicken thighs, store them in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving to ensure they are heated through.
For longer storage, freeze the grilled chicken thighs in an airtight container or resealable plastic bag. They can be frozen for up to 2 months. Reheat from frozen in the oven or microwave until heated through.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet lined with aluminum foil. Cover the chicken loosely with another piece of foil to prevent drying out. Heat for about 15-20 minutes or until the internal temperature reaches 165°F (74°C). This method helps maintain the crispy skin and juicy interior.
Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chicken thighs in the skillet, skin side down, and cover with a lid. Heat for about 5-7 minutes, then flip and heat for another 5-7 minutes or until warmed through. This method helps to re-crisp the skin while keeping the meat tender.
Microwave Method: Place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This method is quick but may not keep the skin as crispy.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the air fryer basket, making sure they are not overcrowded. Heat for about 5-7 minutes or until the internal temperature reaches 165°F (74°C). This method is excellent for maintaining the crispy skin.
Grill Method: Preheat your grill to medium heat. Wrap the chicken thighs in aluminum foil to prevent them from drying out. Grill for about 5-7 minutes, turning halfway through, until heated through. This method can help retain some of the original grilled flavor.
Best Tools for This Recipe
Mixing bowl: Use this to whisk together the olive oil, orange juice, lemon juice, minced garlic, honey, salt, and black pepper.
Whisk: Essential for combining the marinade ingredients smoothly.
Resealable plastic bag: Ideal for marinating the chicken thighs, ensuring they are well-coated with the marinade.
Shallow dish: An alternative to the resealable plastic bag for marinating the chicken.
Refrigerator: Necessary for chilling the marinated chicken for at least 2 hours or overnight.
Grill: Preheat this to medium-high heat for cooking the chicken thighs.
Tongs: Useful for flipping the chicken thighs on the grill.
Meat thermometer: Ensures the chicken reaches an internal temperature of 165°F (74°C).
Cutting board: Handy for resting the grilled chicken thighs before serving.
Knife: Useful for mincing the garlic cloves.
How to Save Time on Making This Recipe
Prepare the marinade in advance: Mix the olive oil, orange juice, lemon juice, minced garlic, honey, salt, and black pepper the night before.
Use a resealable bag: Marinate the chicken thighs in a resealable plastic bag for easy cleanup and even coating.
Preheat the grill: Start preheating the grill while you remove the chicken from the marinade to save time.
Batch cook: Grill extra chicken thighs and store leftovers for quick meals later in the week.

Citrus Marinade for Grilled Chicken Thighs
Ingredients
Marinade Ingredients
- ½ cup Olive Oil
- ¼ cup Orange Juice freshly squeezed
- ¼ cup Lemon Juice freshly squeezed
- 2 cloves Garlic minced
- 1 tablespoon Honey
- 1 teaspoon Salt
- ½ teaspoon Black Pepper freshly ground
- 8 pieces Chicken Thighs bone-in, skin-on
Instructions
- In a mixing bowl, whisk together olive oil, orange juice, lemon juice, minced garlic, honey, salt, and black pepper.
- Place chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Grill the chicken thighs for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
- Remove the chicken from the grill and let it rest for a few minutes before serving.
Nutritional Value
Keywords
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