Advertisement

Honey Grilled Chicken with Citrus Salad

Delicious, quick, and made from easy-to-find ingredients

Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on facebook
Share on twitter
Share on pinterest
Share on email
grilled chicken

Honey Grilled Chicken with Citrus Salad Farideh Sadeghin

This grilled chicken dish is the Holy Trinity of weeknight cooking: delicious, quick, and made from easy-to-find ingredients. I like to serve it with a side of simple roasted potatoes, and any leftovers make a gorgeous lunch when tossed with mixed greens the next day. —Farideh Sadeghin, test kitchen director

Ingredients

Serves 4-6

1 cup fresh orange juice
1/2 cup Florida honey
3 tbsp. rosemary, minced
Kosher salt and freshly ground black pepper, to taste
2 lb. skin on chicken, legs and thighs
1 1/2 cups cilantro leaves and tender stems
3 tbsp. pistachios, roughly chopped
15 pitted dates, halved lengthwise
1 blood orange, peeled and sliced 1/4″ thick crosswise
1 navel orange, peeled and sliced 1/4″ thick crosswise
1 Cara Cara, peeled and sliced 1/4″ thick crosswise
1 red grapefruit, peeled and sliced 1/4″ thick crosswise
1 lime, peeled and sliced 1/4″ thick crosswise

Instructions

Mix orange juice, honey, rosemary, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use. Heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill; cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12–15 minutes. Transfer chicken to a cutting board, and let rest for 15 minutes before serving. Meanwhile, toss cilantro, pistachios, dates, and citrus pieces; serve with chicken.

This recipe was originally featured on our sister site, Saveur, on March 16, 2015

Advertisement

More Food And Drink

Advertisement