Grilled Citrus-Herb Chicken with Muskegon Honey Glaze

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken breasts marinated in fresh lemon, garlic, and herbs, finished with a sweet and tangy honey glaze inspired by Muskegon's local flavors. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, fresh lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1/4 cup fresh lemon juice
3 tbsp olive oil
4 cloves minced garlic
2 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tsp salt
1/2 tsp black pepper
3 tbsp local honey
1 tbsp apple cider vinegar

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper until well combined — this will be your marinade.
Step 2: Place 4 boneless skinless chicken breasts (6 oz each) in a large resealable bag and pour the marinade over them. Seal and refrigerate for at least 1 hour, preferably 2 hours, to let the flavors infuse.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off, and discard marinade.
Step 4: Grill the chicken breasts for 6-7 minutes on each side until internal temperature reaches 165°F and the surface has defined grill marks.
Step 5: While the chicken grills, combine 3 tbsp local honey and 1 tbsp apple cider vinegar in a small saucepan over low heat. Stir for 2-3 minutes until the honey glaze is warm and slightly thickened.
Step 6: Brush the warm honey glaze over the grilled chicken breasts immediately after removing them from the grill, allowing the glaze to coat and add a glossy finish.
Step 7: Let the chicken rest for 5 minutes before serving to retain juices and intensify flavor.