Triple Citrus Grilled Chicken

Name: Triple Citrus Grilled Chicken
Total time: 2 h 15 min
Yield: 5 serving(s)
Ingredients: For chicken; 1 tsp. coriander seeds; 1/2 tsp. black peppercorns; 1 c. fresh orange juice; 1/3 c. fresh lime juice; 1/4 c. fresh lemon juice; 1 large jalapeño, chopped; 1 medium shallot, chopped; 1 1/2 tbsp. peeled grated ginger; Kosher salt; 1 4- to 5-lb whole chicken, (backbone removed), split in half; 1 tbsp. olive oil; For salad; 3 tbsp. fresh orange juice; 1 tbsp. fresh lemon juice; 1 tbsp. fresh lime juice; 1 tbsp. sugar; 3 tbsp. olive oil; 1/2 tsp. peeled grated ginger; 1 small shallot, finely chopped; 1 head Boston lettuce (about 9 oz.), leaves separated and torn if large (about 9 cups); 1 watermelon radish (about 3 1/2 oz.), thinly sliced on mandoline

The zesty overnight marinade does all the heavy lifting, delivering tender, deeply flavorful chicken straight from the grill.

Published: Jun 16, 2026

Recipe by Tina Martinez

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overnight citrus marinated chickentriple citrus grilled chickenbutter lettuce salad with ginger vinaigrettegood housekeepingjulyaugust 2026savor feature

Yields:

5 serving(s)

Total Time:

2 hrs 15 mins

Cal/Serv:

596

Inspired by the signature dish at Crown Shy in New York City, this juicy bird gets marinated in orange, lime, and lemon juice for big, zesty flavor. A glossy citrus baste and a light salad make it equal parts striking and satisfying.

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Ingredients

For chicken
1 tsp. coriander seeds
1/2 tsp. black peppercorns
1 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
1 large jalapeño, chopped
1 medium shallot, chopped
1 1/2 Tbsp. peeled grated ginger
Kosher salt
1 4- to 5-lb whole chicken, (backbone removed), split in half
1 Tbsp. olive oil
For salad
3 Tbsp. fresh orange juice
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. sugar
3 Tbsp. olive oil
1/2 tsp. peeled grated ginger
1 small shallot, finely chopped
Kosher salt
1 head Boston lettuce (about 9 oz.), leaves separated and torn if large (about 9 cups)
1 watermelon radish (about 3 1/2 oz.), thinly sliced on mandoline

Directions

1. Step 1Prepare chicken: In small skillet, toast coriander and peppercorns on medium-low, shaking pan occasionally, until fragrant, 1 to 2 minutes. Transfer to mortar and pestle and lightly crush.
2. Step 2In blender, puree citrus juices, jalapeño, shallot, and ginger until smooth. Stir in crushed spices and 1 teaspoon salt; transfer 1/4 cup of mixture to liquid measuring cup and set aside for basting chicken on grill. Stir 1 tablespoon plus 2 teaspoons salt into remaining marinade in blender.
3. Step 3Place chicken in resealable bag and pour marinade from blender on top. Seal bag, turn to coat chicken, and refrigerate 12 to 16 hours.
4. Step 4Remove chicken from marinade and transfer to paper towel–lined rimmed baking sheet; discard marinade. Let chicken sit at room temp 30 minutes.
5. Step 5Meanwhile, prepare salad: Combine citrus juices in liquid measuring cup and have at the ready. In small skillet, heat sugar on medium (see TIP). Once sugar begins to melt, cook, swirling pan to melt evenly, 3 to 4 min. It will begin to darken and caramelize. Continue cooking, undisturbed, until deep golden brown, 30 seconds to 1 minute more. Reduce heat to low and whisk in citrus juices until completely combined (sugar may seize up but will remelt after whisking). Transfer to heatproof bowl and whisk in oil, ginger, shallot, and 1/4 teaspoon salt.
6. Step 6Heat grill on medium-low. Blot chicken skin dry, then brush with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill chicken, breast side down, covered, until beginning to turn golden brown and lightly char in spots, 8 to 12 minutes. Flip and grill, covered, 15 minutes.
7. Step 7Uncover, baste with reserved 1/4 cup marinade, and grill, covered, until internal temperature in thickest part of thigh registers 165°F on instant-read thermometer, 10 to 25 minutes more depending on size of chicken. Transfer to cutting board and let rest 10 minutes before carving into 10 pieces.
8. Step 8Meanwhile, in large bowl, toss lettuce and radish with 3 tablespoons dressing and 1/4 teaspoon salt. Serve with chicken, drizzling remaining dressing over chicken.

TIP: Don’t be intimidated by the caramel. Keep a close eye on the sugar as it melts, using both sight and smell as your guide—it should turn fluid and deeply golden, not dark brown. Once it reaches that point, remove it from the heat, whisk in the citrus juices, and don’t worry if the mixture seizes at first. That’s completely normal. Just return it to low heat and keep whisking until the hardened bits melt back into a smooth, glossy dressing. Trust the process—it comes together beautifully.

Nutrition Info: About 596 calories, 37.5 g fat (9 g saturated), 171 mg cholesterol, 563 mg sodium, 8 g carbohydrates, 1 g fiber, 6 g sugar (2.5 g added sugar), 54 g protein

Did you make this recipe? Comment below.

Recipe byTina Martinez

Food Producer

Tina Martinez (she/her) is the food producer for the Hearst Lifestyle Group. Her work for Good Housekeeping includes recipe development and testing as well as food styling. She also brings the Kitchen & Cooking Lab’s expertise to GH’s popular “I Tried It” series, where she tests viral recipes and food trends. She has worked in the food industry since 2007, with experience as a restaurant line cook, culinary educator, and food stylist for editorial, digital, and television platforms. Tina now lives in Westchester with her husband after leaving Brooklyn for a little more suburban greenery. When she’s not cooking, she enjoys discovering local breweries, hiking in national parks, and digging for treasures at thrift stores. Instagram: @tina.d.martinez TikTok: @tinadmartinez

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