Cookwith

Name: Florida Citrus Grilled Chicken with Fresh Herb Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb total); 2 cups cold water; 2 tbsp kosher salt; 1 tbsp honey; 1 orange, zested and juiced; 1 lime, zested and juiced; 1 tbsp olive oil, plus more for grilling; 1 tsp smoked paprika; 1/2 tsp black pepper; 1/4 tsp cayenne pepper (optional); 1/2 cup fresh parsley leaves; 1/2 cup fresh cilantro leaves; 1/2 small red onion, thinly sliced; 1/2 cup cherry tomatoes, halved; 1/2 English cucumber, thinly sliced; 1 tbsp extra virgin olive oil (for salad); 1 tsp red wine vinegar; Salt and pepper, to taste

Florida Citrus Grilled Chicken with Fresh Herb Salad

CrunchyBroccoli7634

This Florida-inspired grilled chicken bursts with sunny citrus flavor, perfect for a hot summer evening. A quick brine ensures juicy, tender chicken, while a blend of orange and lime zest, smoked paprika, and honey delivers a sweet-savory punch. Cooling herb salad, loaded with parsley, cilantro, crisp veggies, and a tangy vinaigrette, makes this dish vibrant and refreshing. It's light but satisfying—ideal for al fresco dining or a casual weeknight dinner, with minimal prep and maximum flavor. Serve with chilled white wine or iced tea to complete your Florida feast.

Ingredients

Instructions

In a medium bowl, dissolve 2 tbsp kosher salt and 1 tbsp honey in 2 cups cold water. Add chicken breasts and brine for 20 minutes for extra juiciness. Meanwhile, prep grill or grill pan on medium-high heat.
Remove chicken from brine, pat dry with paper towels. In a small bowl, mix orange zest, lime zest, smoked paprika, black pepper, and cayenne. Rub both sides of chicken with 1 tbsp olive oil, citrus zest/spice mixture, and half of the orange and lime juice. Let marinate for 10 minutes while grill heats.
Grill chicken over medium-high heat for 5-6 minutes per side or until internal temperature reaches 165°F and juices run clear. Brush lightly with remaining citrus juice during last minute of grilling. Transfer to a plate, tent with foil, and rest for 5 minutes.
While chicken rests, toss parsley, cilantro, red onion, cherry tomatoes, and cucumber in a large bowl. Drizzle with 1 tbsp olive oil and red wine vinegar. Season salad with salt and pepper to taste.
Slice chicken and serve over or alongside the fresh herb salad. Drizzle with any resting juices and garnish with additional citrus zest if desired.