This chicken. This chicken. This chicken. It is most definitely our new favorite way to eat it. Period. Good for guests because the presentation is gorgeous. Good for life cause its full of vitamin C and lean protein. Serve with grilled corn or asparagus or green beans and sweet potatoes. Thank me later.
Grilled Citrus Chicken Breast
Very lightly modified from Bon Appetit Magazine
2 tablespoons extra-virgin olive oil plus more for brushing
1 cup fresh orange juice (2-3 oranges)
1/2 cup fresh lemon juice (3-5 lemons)
4 garlic cloves, minced
2 teaspoons minced fresh rosemary
2 teaspoons kosher salt plus more for seasoning
4 skin-on, hormone-free bone-in chicken breasts (2 1/2–3 pounds)
2 organic oranges, cut into quarters
2 organic lemons, cut into quarters
Fresh parsley leaves
Whisk 2 Tbsp. oil and next 4 ingredients in a large bowl; stir in 2 tsp. salt. Add chicken breasts; turn chicken to coat, place in a large ziplock or glass baking dish, and chill overnight, turning a few times to ensure even coverage.
Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. Remove chicken breasts from marinade; set marinade aside. Place chicken breasts on grill, skin side up. Cover and grill, moving chicken to different spots on the rack for even cooking but without turning, until slightly charred and almost cooked through, about 20 minutes. Turn chicken. Brush orange and lemon quarters with oil and arrange around chicken breasts on grill. Continue grilling until chicken breasts are golden brown and cooked through and orange and lemon quarters are caramelized, 10-15 minutes longer.
Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to glaze consistency (about 1/3 cup); season with salt. Transfer chicken to a platter and surround with grilled oranges and lemons for squeezing over. Spoon glaze over chicken and garnish with parsley.
Image from Bon Appetit Grilled Citrus Chicken Breast