In a bowl, whisk together lime juice, orange juice, olive oil, brown sugar, minced garlic, salt, pepper, paprika, red pepper flakes, and lime zest. Tip: Dissolve the brown sugar first in the citrus to ensure even coating.

Trim excess fat. Pound breasts to uniform thickness using a rolling pin or meat mallet inside a plastic bag.

Place chicken in a shallow dish or zip-top bag and pour marinade over. Turn to coat.

Refrigerate for at least 20 minutes or up to 2 hours.

Tip: If using a zip-top bag, seal and massage gently every 15–30 minutes to redistribute marinade.

Heat one zone to high and leave another zone at medium-low for indirect finishing.

Oil the grates to prevent sticking.

Sear chicken on high for 2–3 minutes per side to develop color.

Move to the cooler zone and cook until internal temperature reaches 165°F (74°C), about 5–8 more minutes depending on thickness.

Tip: Use a meat thermometer for accuracy. If the sauce is caramelizing too quickly, move to indirect heat to prevent burning.

Let chicken rest for 5 minutes before slicing to retain juices.

Garnish with chopped cilantro, extra lime wedges, and a sprinkle of flaky sea salt.