Grilled Chicken with Under the Tuscan Sun Marinade

(from Linda Lu’s recipe box)

Source: Soaked, Slathered and Seasoned

Serves 6 people

Categories: Poultry

Ingredients

  • finely grated rind and juice of two oranges
  • Juice of 3 lemons
  • Juice of 1 lime
  • 5 garlic cloves, minced
  • 1 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 1 tbsp. coarsely chopped fresh parsley (leaves only)
  • 4 tbsps. coarsely chopped fresh basil
  • 3 to 3 1/2 pounds bone in chicken pieces

Directions

  1. Combine orange rind and juice, lemon and lime juices, garlic, salt and red pepper in a medium nonreactive bowl. Mix well. Whisk in olive oil and stir in herbs. Makes 2 1/4 cups.

  2. To prep chicken, rinse chicken pieces and pat dry with paper towels. Place chicken in a large zip-top plastic bag. Add 1 3/4 cups marinade, reserving remaining marinade. Seal and refrigerate 30 minutes to 1 hour.

  3. Prepare the grill.

  4. Remove chicken from marinade and place, bone side down on grill grate over indirect medium heat. Cover and grill until meat reaches 170 or meat is no longer pink and juices run clear, 20-30 minutes.

  5. Remove chicken from grill and let rest 10 minutes before serving. Drizzle with reserved marinade.

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