Ingredients
Equipment
Method
Make the marinade
- Whisk together olive oil, Dijon mustard, orange juice, lemon juice, garlic, honey, dried thyme, salt, and pepper until smooth and fully combined (no visible mustard streaks).
- Place the chicken in a large zip-top bag and pour the marinade over it, then seal and gently press to coat all pieces.
- Marinate in the refrigerator for 2-8 hours, turning the bag once halfway for even flavor.
Grill the chicken
- Preheat the grill to medium-high heat until hot (about 375–450°F).
- Grill chicken until the internal temperature reaches 165°F, timing varying by cut and thickness; move pieces as needed for even browning.
- Let the chicken rest for 5 minutes before serving so juices redistribute, then plate with lemon and orange slices and fresh herbs.
Notes
For best flavor, pat the chicken lightly before grilling so excess marinade doesn’t burn on the grates, and always rely on the 165°F internal temperature for doneness. Refrigerate marinating chicken in a sealed bag for up to 8 hours (do not reuse leftover marinade unless boiled after contact with raw chicken). Freeze cooked chicken up to 2-3 months; reheat gently to keep it juicy. If you want it dairy-free and still tangy, use the same recipe since it’s already dairy-free.
