Citrus Grilled Chicken

Debney
2 minutes ago
3 min read

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This dish is built around contrast—charred, juicy chicken layered over a smooth and bright citrus butter with just enough heat and depth to carry everything. The dish leans Southern California with subtle Mexican influence—fresh citrus, chile de árbol, and open-fire cooking—but stays grounded and practical.

The chicken is marinated with fresh citrus, garlic, and a small amount of soy for depth, then grilled until the skin crisps and the interior stays juicy. The sauce is where everything comes together—garlic and chiles fried in oil, blended with citrus and a butter base for a spoonable, lightly emulsified finish.

WHAT YOU'LL NEED (scroll to full ingredient list)

DIRECTIONS

STEP 1: MARINATE

Combine chicken with garlic, orange zest, lemon zest, orange juice, olive oil, soy sauce, salt, pepper, and coriander.
Mix well and refrigerate 2 hours (minimum 30 minutes).

STEP 2: RICE

Heat olive oil in a pot.
Add rice and toast briefly.
Add garlic and sauté 30 seconds, then add water and salt.
Bring to a boil, cover, reduce heat, and cook 15 minutes.
Remove from heat, rest 10 minutes, then fluff and fold in lemon zest and parsley.

STEP 3: GRILL

Preheat grill to medium-high.
Lightly oil broccolini and season with salt.
Grill chicken skin-side down first until crisp and charred, about 5–7 minutes, then flip and cook another 5–7 minutes until internal temperature reaches 175°F. Let rest.
Grill broccolini until tender with light char.
Grill lemon halves cut-side down until soft and charred.

STEP 4: SAUCE

Toast sesame seeds in a dry pan until fragrant and set aside.
Heat 3 TBSP neutral oil over medium-low heat, add whole garlic cloves and cook until golden and soft (about 10 minutes).
Add chile de árbol and lightly toast until fragrant, then remove from heat.
Add everything, including the oil, to a blender with orange juice, lemon juice, lemon zest, honey, and salt.
Add water as needed (about 2 TBSP) to help blend, then blend until completely smooth.
The sauce should be spoonable with a light, emulsified consistency.

STEP 5: PLATE

Form rice using a small bowl and place off-center on the plate.
Spoon citrus butter sauce next to the rice.
Add broccolini, then place sliced chicken directly over the sauce.
Finish with fresno chili, parsley, a light drizzle of olive oil, and serve with charred lemon halves.

INGREDIENTS

Makes 3-4 servings

CHICKEN

2 lb boneless, skin-on chicken thighs
3 cloves garlic, minced
Zest of 1 orange
Zest of 1 lemon
Juice of 1/2 orange
2 TBSP olive oil
2 tsp soy sauce
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp ground coriander

CITRUS BUTTER SAUCE

Juice of 1 orange
Juice of 1 lemon
Zest of 1/2 lemon
3 cloves garlic
2 dried chile de árbol, destemmed
1/2 tsp sesame seeds
5 TBSP unsalted butter
3 TBSP neutral oil
1.5 tsp honey
1/2 tsp kosher salt
2 TBSP water

ZESTED HERB RICE

1 C white rice
2 C water
1 TBSP olive oil
2 cloves garlic, minced
Zest of 1/2 lemon
2 TBSP chopped parsley
1/2 tsp kosher salt

BROCCOLINI

1 bunch broccolini
Olive oil
Kosher salt

FINISH

2 fresno chili, thinly sliced
2 TBSP chopped parsley
Olive oil
4–6 lemon halves

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