Step 1

Whisk the olive oil, lime juice and zest, orange juice and zest, honey, mustard, salt, pepper, and garlic in a small bowl.

Step 2

Pour half of the lemon chicken marinade along with 2 tablespoons of water into a 1-gallon zip-top bag or baking dish. Set the remaining marinade aside to use as a drizzle once the chicken has been cooked.

Step 3

Toss the chicken to coat, then press as much air out of the bag (if using) as possible, or cover with plastic wrap (if using a baking dish). Refrigerate for at least 30 minutes, or up to 3 hours, flipping occasionally.

Step 4

When ready to grill, heat a gas grill to high. Allow to preheat for 15 minutes. Remove the chicken from the marinade, shake off any excess, and discard any remaining marinade from the bag or dish.

Step 5

Grill, with the cover down, for 6-9 minutes, then flip, and grill uncovered until the internal temperature reaches 160F, about 2-6 additional minutes.

Step 6

Remove to a cutting board and allow to rest for 5 minutes. Slice against the grain into ½ inch slices, and serve drizzled with remaining marinade.

Step 7

Preheat your oven to 425°F. Add the chicken and marinade to a small baking dish. If you have a large baking dish or rimmed sheet pan, omit the marinade as it will spread and possibly burn. Bake for 20 to 25 minutes, until or until chicken thighs register 170F or chicken breasts register 165F.

Step 8

Remove to a cutting board and allow to rest for 5 minutes. Slice against the grain into ½ inch slices, or dice into pieces (if using for taco), serve, drizzled with reserved marinade, and serve.