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
