Grilled Citrus-Honey Glazed Chicken with Rosemary Potatoes

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 thighs brushed with a tangy citrus-honey glaze paired with rosemary-roasted baby potatoes. This American-inspired chicken recipe, ready in about 50 minutes, pairs boneless skinless chicken thighs, orange juice, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 30 min Serves 4 American cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces (about 2 lbs) boneless skinless chicken thighs
1/3 cup orange juice
3 tbsp honey
2 tbsp soy sauce
2 tsp chopped fresh rosemary
3 minced garlic cloves
1.5 lbs halved baby potatoes
4 tbsp olive oil
1.5 tsp divided salt
1 tsp divided black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). In a bowl, whisk together 1/3 cup orange juice, 3 tbsp honey, 2 tbsp soy sauce, 3 minced garlic cloves, and 1 tsp chopped fresh rosemary to make the glaze.
Step 2: Season 6 boneless skinless chicken thighs with 3/4 tsp salt and 1/2 tsp black pepper. Brush half the glaze over the chicken and let marinate for 15 minutes.
Step 3: Toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, 3/4 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped rosemary. Spread on a baking sheet and roast in a preheated oven at 425°F for 25 minutes until golden and tender.
Step 4: Grill the chicken thighs for 5-6 minutes per side, brushing with remaining glaze every 2 minutes, until internal temperature reaches 165°F and edges are caramelized.
Step 5: Serve grilled chicken alongside rosemary potatoes, spooning any extra glaze from the grill over the chicken.