Prepare the Marinade: Zest and juice the oranges, lemon, and limes. In a bowl, mix the citrus juice and zest with minced garlic, shallots, olive oil, brown sugar, salt, pepper, rosemary, parsley, and red pepper flakes. Stir until well combined.

Marinate the Chicken: If using chicken breasts, lightly pound them or butterfly them for even thickness. Place the chicken in a bowl or zip-top bag and pour half of the marinade over it. Reserve the remaining half for the glaze. Let the chicken marinate for at least 30 minutes, but no longer than 4 hours to prevent the acid from breaking down the meat too much.

Grill the Chicken: Preheat the grill to medium-high heat and lightly oil the grates. Grill the chicken for 6-7 minutes per side, or until it reaches an internal temperature of 165˚F in the thickest part. Adjust cooking time based on the cut of chicken, and use a meat thermometer for accuracy. In the last 1-2 minutes of grilling, brush the chicken with the citrus glaze if using. Remove from the grill and let the chicken rest for a few minutes before slicing and serving.

Make the Citrus Glaze (Optional): In a small saucepan, combine the reserved half of the marinade with honey. Bring to a low simmer and cook for 5-6 minutes, stirring occasionally, until it thickens enough to coat a spoon. Remove from heat and let it cool slightly before brushing onto the grilled chicken.

💡 Note: If you are not making the glaze, you can reduce the marinade ingredients by half.