Chicken Citrus With Chimichurri Sauce

Grilled Chicken recipe with amazing citrus-garlic Chimichurri. Sauce works double-duty, as marinade and as pour-over sauce. Easy and bold flavor recipe for this summer Bbq’s .


  •  4 cups water
  • 1/4 cup kosher salt
  • 1 tablespoon honey
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 4 boneless skinless chicken breast halves (6 ounces each)


  • 1/2 cup olive oil
  • 1/4 cup packed fresh parsley sprigs
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 garlic clove, diced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. In a large bowl, whisk water, salt, honey and zests until salt is dissolved. Add chicken, making sure it’s submerged. Refrigerate for up to 2 hours.
  2. Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving.
  3. Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat until a thermometer reads 165°,  about 4-6 minutes on each side. Serve with reserved sauce. 

Grill up any of your favorite vegetables to compliment this delicious chicken. The chimichurri is also delightful drizzled on steak and white fish.