Ingredients
½cupfresh navel orange juice
2tspfresh orange zest
2tbspfresh lemon juice
1tsplemon zest
2tbspfresh lime juice
½tsplime zest
¼cupolive oil
3tbspshallot,or red onion, chopped
1tbspfresh garlic,minced
1tbspfresh rosemary,chopped, or 1 tsp dried
2tspdijon mustard
2tsphoney
1½tspsalt,or to taste
½tspfreshly ground black pepper
6ozchicken breasts,or thighs, 4-5 boneless skinless
Preparation
In a mixing bowl whisk together all ingredients except chicken until well combined.
Place chicken in a gallon size resealable bag or dish.
Pour marinade over chicken. Transfer to refrigerator and let rest at least 1 hour and up to 6 hours.
Preheat a grill over medium-high heat. Remove chicken from marinade and cook on the grill until center registers 165 degrees F in the center of thickest portion, turning once halfway through cooking.
Let chicken rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.
