Orange Grilled Chicken Under a Brick
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.
Equipment
- 2 Bricks
- 1 Grill
Ingredients
- 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.