Honey Grilled Chicken with Citrus Salad

Name: Honey Grilled Chicken with Citrus Salad
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 cup fresh orange juice; 1 ⁄ 2 cup 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

Serves
serves 4-6

PHOTOGRAPHY BY FARIDEH SADEGHIN

By Farideh Sadeghin

Published on March 16, 2015

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

1 cup fresh orange juice
¹⁄₂ cup 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

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Instructions

Step 1

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.

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.