Citrus Honey Grilled Chicken has a orange juice, honey and rosemary marinade, is grilled then dressed with a pistachio, cilantro and citrus salad. So easy! Adapted from Saveur magazine.
1blood orange, peeled and sliced 1/4” thick crosswise (See Note 1)
1navel orange, peeled and sliced 1/4” thick crosswise (See Note 1)
1Cara Cara, peeled and sliced 1/4” thick crosswise (See Note 1)
1red grapefruit, peeled and sliced 1/4” thick crosswise (See Note 1)
1lime, peeled and sliced 1/4” thick crosswise (See Note 1)
Instructions
Mix orange juice, honey, rosemary, salt, pepper and red pepper flakes in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use.
Heat a gas grill to medium heat. Alternatively, heat a cast-iron grill pan over medium-high heat.
Remove chicken from marinade, shake off excess and transfer to grill. Cook skin-side down, flipping once, and basting occasionally with remaining sauce until charred and cooked through, about 12–15 minutes. Internal temperature should be 165°F.
Transfer chicken to a cutting board, and let rest for 15 minutes before serving. Remove skin if desired and plate.
In a bowl toss cilantro, pistachios, dates, and citrus pieces together and drizzle with remaining tablespoon of honey. Serve with chicken.
Notes
Feel free to use any variety of citrus fruit you might have on hand or that's available.