Step 1

PREP: Use a microplane to zest orange(s) and lime(s) to get 1 teaspoon zest of each. Use a citrus juicer to juice oranges and limes to get 1/3 cup orange juice and 2 tablespoons lime juice. If using chicken breasts instead of thighs, see Note 1 for chicken prep.

Step 2

BLEND: Add lime and orange zest and juice to a blender or food processor. Add 2 tablespoons chopped cilantro, 1 tablespoon + 1 teaspoon soy sauce, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, salt & pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Blend until smooth, about 45 seconds. Drizzle in olive oil and blend just until emulsified. Do not over-blend with oil; it can make the sauce taste metallic.

Step 3

SEPARATE SAUCE: We're going to separate the sauce for three different uses. Remove 1/3 cup and place in a separate jar or container and refrigerate (this will be our finishing sauce). Remove another 3 tablespoons and place in a separate jar or container (this will be our basting sauce).

Step 4

MARINATE: Pour the rest of the marinade into a large bag. Add chicken thighs or breasts to the bag. Seal the bag without air in it and knead the marinade into the chicken. Place in the fridge and marinate for 2-3 hours, flipping the bag to the other side halfway in between marinating time. Do not marinate longer than 4 hours (Note 2).

Step 5

GRILL CHICKEN: Preheat grill to medium-high (400-450 degrees F.) Add chicken to a clean, well-greased grill (I grease grill grates by holding a vegetable oil-drenched paper towel with tongs and rubbing it across grates). Using tongs, pick up chicken from the bag, allowing excess marinade to drip off. Place chicken flat on the grill, and use a pastry brush to immediately brush on some of the reserved 3 tablespoons basting mixture. Close grill and cook for 4-5 minutes or until nicely caramelized. Use a sharp metal turner to scrape up and flip the chicken to the other side. Brush chicken generously with the rest of the reserved basting mixture. Close the grill and cook for another 3-5 minutes or until the chicken registers 160 degrees F. (Timing will vary based on the size of the chicken and the actual heat of the grill.) Remove to a plate and cover loosely with foil to rest for 5 minutes. Thinly slice. Taste and add more salt if needed.

Step 6

SERVING: We love serving this chicken over coconut rice with some roasted or grilled veggies. Divide rice evenly among plates and then top with grilled sliced chicken. Drizzle the reserved 1/3 cup finishing sauce evenly over everything and enjoy!