Grilled Citrus-Herb Chicken with Teak-Smoked Aromatics

By AislePrompt Editorial · ·

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 developed and reviewed.

Juicy grilled chicken marinated in fresh citrus and herbs, infused with subtle smoky notes from a teak wood fire. This Mediterranean-inspired grilling recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, fresh lemon juice, fresh orange juice 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 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/4 cup fresh lemon juice, 1/4 cup fresh orange juice, 3 tbsp olive oil, 3 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp ground black pepper to create the marinade.
  2. Step 2: Add 4 boneless skinless chicken breasts (6 oz each) to the marinade, coating thoroughly. Cover and refrigerate for at least 2 hours to allow flavors to infuse.
  3. Step 3: Prepare your grill for indirect heat and soak 1 cup teak wood chips in water for 30 minutes. Drain and place them over the hot coals or in a smoker box to create aromatic smoke.
  4. Step 4: Remove chicken from marinade and place over the grill grate away from direct flames. Cover and cook for 6-7 minutes per side until internal temperature reaches 165°F and edges develop slight charring.
  5. Step 5: Let chicken rest for 5 minutes before slicing, allowing juices to redistribute and smoky teak aroma to deepen the flavor.

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