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Three Citrus Chicken Breast with Compound Butter


  • 1 large pink grapefruit
  • 2 lemons
  • 1 orange
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 shallot, minced
  • 3 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 fresno chile, seeded and minced
  • 2 tablespoons finely sliced chives
  • 4 (10 ounce) bone-in, skin on chicken breasts
  • 4 cloves minced garlic
  • 2 cups fresh orange juice
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon freshly ground black pepper, divided


Prepare compound butter: Using a microplane grate zest off grapefruit, lemon and oranges.

Add to a mixing bowl with butter, minced shallot, Fresno chile, chives, 1 teaspoon salt and sprinkle with freshly ground black pepper.

Mix together well and set aside.

Marinate chicken: Slice citrus into 1/4-inch slices and add to a large baking dish with garlic, vinegar, orange juice, Dijon, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and mix well to combine.

Add the chicken breasts and toss well to coat using your hands or tongs to squash citrus and massage into the chicken.

Cover and set aside at room temperature for 45 minutes.

Pre-heat grill to medium-high. Preheat oven to 350 degrees F.

Remove the chicken from the fridge and allow to come to room temperature. Remove from marinade and discard.

Season breasts on both sides with salt and 4 to 5 turns fresh ground black pepper.  Place the chicken breasts skin side down on grill, and cook the chicken for about 2 minutes.

Rotate 90 degrees and cook another 2 minutes, this creates nice cross-hatch sear marks on the chicken. Turn the chicken breasts over and repeat the same cooking process on the second side.

Once marked off transfer chicken from grill and place on a baking sheet skin side up. Brush tops of chicken liberally with citrus compound butter.

Finish cooking through in the oven for 20 to 25 minutes. When done, remove from oven and allow to rest for 4 to 5 minutes.

Slice breasts by removing from bone and cutting into thick slices (or serve whole individual portions).

Top with a small spoonful of remaining compound butter so it melts into chicken as it is served.

Yield: 4 to 6 servings