Grilled Citrus Chicken


citrus chicken 1

This recipe came to me out of the blue, and it was fantastic! I was sitting at Liberty House Restaurant talking to the staff and I had mentioned I was grilling chicken in the evening for an LV America’s Cup viewing party but hadn’t figured out yet how I was going to prepare it. Then, watching one of the staff peel oranges, a light bulb went off. Why not let the chicken marinade a bit in orange juice with some olive oil and fresh rosemary? The guests who came over loved it! The chicken was moist and tender, cooked to just the right temperature (165°F) and the orange marinade provided a nice bright, crisp flavor without overpowering the flavor of the grilled chicken. I also grilled some slices of oranges and lemons to layer on top of the chicken when serving. If I may say so myself, it was delicious! Oh, and watching the America’s Cup commercial-free was also fun. I ended up serving the grilled chicken with a rhubarb corn (and cucumber) salsa which paired wonderfully with the citrus flavor of the chicken.

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Grilled Citrus Chicken
Serves 4

Ingredients

  • 3 lbs skin-on, bone-in chicken (breasts and/or thighs)
  • 2+1 oranges, 2 halved, 1 sliced
  • 1 lemon, sliced
  • 3 Tbsp. canola oil, more for grill
  • 1 sprig rosemary, finely chopped
  • kosher salt and fresh ground pepper, to taste

Directions

  1. Brush both sides of chicken breasts/thighs with olive oil, sprinkle with rosemary and season with salt and pepper. Squeeze the juice of 1 1/2 oranges over the chicken and let marinate in the refrigerator for a minimum of 2 hours and up to 24 hours (I prefer using plastic gallon or quart bags to marinate as it takes less room in the fridge).
  2. Preheat a grill to medium-high heat, using a paper towel and tongs, coat grill grate with canola oil. Remove chicken from the marinade and place on the grill skin side up, cook for about 15 minutes. Squeeze juice of half an orange on the chicken, turn over and cook for about another 10 minutes or until the internal temperature at the thickest part measures 165°F, timing will depend on thickness of chicken pieces.
  3. When turning chicken over (10 minutes before cooked), place orange and lemon slices on the grill and cook for 5 minutes, then turn slices over and cook for another 5 minutes.
  4. When done, remove chicken from grill, layer orange and lemon slices on top (if desired) and let rest for 5-10 minutes.

 

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One response to “Grilled Citrus Chicken

  1. Pingback: Rhubarb Corn Salsa | Chef on a Boat·

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