An Easy Grilled Chicken Recipe with a Sweet & Tangy Citrus Marinade
Some of my favorite recipes start with a couple of ingredients that I just know are going to be good together—and this Champagne Orange Chicken was exactly that.
I started with two Finch + Fennel favorites: Champagne Honey Mustard and Seville Orange + Fennel Preserves. The mustard brings a sweet, tangy flavor, while the preserves add bright citrus with just a hint of fennel.
Then I added Meyer Lemon Balsamic, fresh garlic and a few simple ingredients to turn them into the most delicious marinade for chicken breasts.
The result? Juicy grilled chicken that's a little sweet, a little tangy, savory and beautifully caramelized around the edges.
And best of all, it feels special without being complicated—which is exactly the kind of recipe I love.
Champagne Orange Chicken Recipe
Serves: 6–8
Prep Time: 10 minutes, plus marinating
Cook Time: Approximately 10–16 minutes
Ingredients
- ½ cup Finch + Fennel Champagne Honey Mustard
- 1 jar Finch + Fennel Seville Orange + Fennel Preserves
- 3 garlic cloves, minced
- 2 tablespoons Meyer Lemon Balsamic
- ¼ cup water
- 1 tablespoon olive oil
- Freshly ground black pepper, to taste
- 3 pounds boneless, skinless chicken breasts
- Salt, if needed
Instructions
- Add the Champagne Honey Mustard, Seville Orange + Fennel Preserves, garlic, Meyer Lemon Balsamic, water, olive oil and black pepper to a blender or food processor.
- Blend until smooth and well combined.
- Taste the marinade and add salt if needed.
- Before adding the raw chicken, reserve approximately ½ cup of the marinade. Set this portion aside for brushing onto the chicken while grilling or spooning over the finished chicken.
- Place the chicken breasts in a large dish or resealable bag and pour the remaining marinade over them. Turn to coat well.
- Cover and refrigerate for at least 1 hour. I like about 2–4 hours for chicken breasts so they have plenty of time to pick up the flavor without sitting too long in the acidic marinade.
- Preheat the grill to medium heat. Remove the chicken from the marinade and discard any marinade that has come into contact with the raw chicken.
- Grill the chicken breasts for approximately 5–8 minutes per side, depending on thickness, until nicely caramelized and the thickest part reaches an internal temperature of 165°F.
- During the last few minutes of grilling, brush the chicken with some of the reserved marinade.
- Remove from the grill and let the chicken rest for about 5 minutes before slicing. Spoon a little of the remaining reserved sauce over the top if desired.
Tricia's Tip
Chicken breasts can vary quite a bit in thickness. If yours are especially thick, pound them to a more even thickness before marinating. They'll cook more evenly and are much less likely to dry out.
And because both the preserves and honey mustard contain sugar, keep the grill around medium heat. You want that gorgeous caramelization without burning the outside before the chicken is cooked through.
What to Serve with Champagne Orange Chicken
This chicken is easy enough for a weeknight dinner but pretty enough to serve when you're having friends over.
For summer, pair it with grilled vegetables, asparagus, a fresh salad or roasted potatoes. Rice or couscous would also be delicious for soaking up a little of that extra Champagne Orange sauce.
For entertaining, slice the grilled chicken breasts and arrange them on a platter with fresh herbs and orange or lemon slices. Add a little reserved sauce over the top and dinner is done.
Why Chicken Breasts Work So Well
Chicken breasts are a great canvas for this marinade because the citrus, honey mustard and garlic bring plenty of flavor to a simple cut of chicken.
The key is not overcooking them. Grilling over medium heat and letting the chicken rest for a few minutes before slicing will help keep the breasts juicy.
Frequently Asked Questions
How long should I marinate chicken breasts?
I recommend at least 1 hour and preferably 2–4 hours. That gives the marinade time to flavor the chicken without leaving the breasts in the acidic mixture for too long.
Can I marinate the chicken overnight?
For this recipe, I wouldn't. The Meyer Lemon Balsamic adds acidity to the marinade, so I prefer a shorter marinating time for chicken breasts.
Can I make Champagne Orange Chicken without a grill?
Absolutely. You can cook the chicken in a grill pan or skillet or bake it in the oven. Whichever method you choose, cook until the thickest part of each chicken breast reaches 165°F.
Can I use chicken thighs instead?
Yes. Boneless, skinless chicken thighs would also work beautifully with this marinade. Adjust the cooking time as needed and cook to a safe internal temperature.
Why do I need to reserve some of the marinade?
Always reserve the sauce before the raw chicken goes into it. That gives you a clean portion to brush onto the chicken toward the end of grilling or spoon over the finished dish.
Discard the marinade that has been in contact with the raw chicken.
Is Champagne Orange Chicken sweet?
It has some sweetness from the Seville Orange + Fennel Preserves and Champagne Honey Mustard, but the Meyer Lemon Balsamic and fresh garlic balance it beautifully.
The finished flavor is citrusy, sweet, tangy and savory rather than overly sweet.
Can I make the marinade ahead?
Yes. Mix the marinade ahead of time and keep it covered in the refrigerator until you're ready to marinate the chicken.
Save This One
This Champagne Orange Chicken is exactly the kind of recipe I love: easy to make, full of flavor and just a little unexpected.
The combination of Seville orange, Champagne Honey Mustard, Meyer lemon and garlic turns an everyday grilled chicken breast into something you'll want to make again.
Set the table. Make the memory.