In a large bowl, combine the citrus juices. Squeeze those lemons and limes until your arms feel the burn, but you’ll be glad you did! Add the freshly squeezed orange juice or pureed pineapple—either works wonders.

Add the minced garlic, finely chopped onion, olive oil, honey, smoked paprika, turmeric, cumin, salt, and pepper to the bowl. Stir everything together until well combined. The colors and scents will start to inspire your senses.

Take your chicken breasts and give them a bit of a drizzle with the marinade. Make sure every piece is coated. Ideally, you want that chicken swimming in citrus goodness. Cover the bowl with plastic wrap or transfer everything into a resealable bag. Whatever floats your boat! Refrigerate for at least two hours, or even better—overnight.

When you’re ready to cook, preheat your grill over medium-high heat. The secret here is to get that grill nice and hot. A properly heated grill means those chicken breasts will get beautiful grill marks while sealing in all that moisture.

Remove the chicken from the marinade, allowing any excess to drip off. Place the pieces on the hot grill, and let them cook without moving them for about 6–8 minutes on one side. Flip them only once to achieve that coveted char.

Once the chicken is cooked through—reaching an internal temperature of 165°F—remove it from the grill. Let it rest on a cutting board for a few minutes. This resting ensures those juices redistribute throughout the meat, making every bite tender and juicy. Slice it up and serve!