The oranges get to take center stage in this dish, but the lemons and lime play a key role, if just not as noticeable. They complement the rosemary surprisingly well even though these flavors are not normally paired.

You will have to butterfly your chicken, which essentially means removing the breastbone and the tailbone so you can flatten the whole chicken. This is what it looks like when butterflied and marinating.

Yes, you literally take a brick or two from outside, wrap it in clean foil and place it on top of the chicken. If you don’t have a brick or large stone, you could improvise with a heavy cast iron pan.

For a full dinner menu featuring this dish, consider the following:

• Wild Mushroom Crostini
• Baked Penne
• Balsamic Roasted Vegetables
• Green Salad
• Lemon Meringue Pie

Orange Grilled Chicken Under a Brick

Alice Ciccu

This is a nice main dish to serve during the summer months as it is grilled outdoors. You can grill it inside, if you wish, it's just a bit messy. You can also modify this to use Cornish hens instead of chicken. This is adapted from Bon Appetit.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Marinate 2 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 131 kcal

Equipment

• 2 Bricks
• 1 Grill

Ingredients

  

1x2x3x

• 1 cup orange juice, fresh
• ⅓ cup lime juice, fresh
• ¼ cup lemon juice, fresh
• 2 Tbsp olive oil, extra virgin
• 1 Tbsp oregano, finely chopped fresh
• 3 tsp salt, divided
• 2 tsp rosemary, finely chopped fresh
• 1 clove garlic, chopped
• 1 chicken about 3-4 lbs, butterflied
• 1 tsp Hungarian sweet paprika
• 1 tsp black pepper
• non-stick vegetable oil spray
• 1½ oranges

Instructions

 

• Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish. Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. This can be done up to 1 day ahead. Keep chilled.
• Cover two bricks in foil for use on the grill. If you do not have any bricks (or large, heavy stones), you can use a cast iron skillet.
• Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl.
• Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Slice 1/2 orange into 1/4- to 1/8-inch slices. Remove chicken from marinade; pat dry. Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs. Rub paprika mixture over both sides of chicken. Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet on top of chicken. Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.
• Meanwhile, place whole orange on grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.

Notes

I frequently use 2 or 4 Cornish hens instead of a whole chicken, it just depends on your preference. Remember to adjust the cooking time for the smaller birds if you use hens instead.

Nutrition

Serving: 1servingCalories: 131kcalCarbohydrates: 17gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.2mgSodium: 1746mgPotassium: 290mgFiber: 2gSugar: 11gVitamin A: 517IUVitamin C: 69mgCalcium: 56mgIron: 1mg

Keyword dairy-free, gluten-free, poultry

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