Grilled chicken with under the tuscan sun marinade
By Vickiegrace
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Ingredients
- Finely Grated rind and juice of 2 oranges
- Juice of 3 lemons
- Juice of 1 lime
- 5 garlic cloves,minced
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil
- 1 tablespoon coarsely chopped
- fresh parsley(leaves only)
- 4 tablespoon coarsely chopped fresh basil
- 3-3 1/2 pounds bone in chicken pieces
Details
Servings 6
Preparation
Step 1
1. Combine orange rind and juice, lemon and lime juices, garlic, salt and red pepper flakes in a medium nonreactive bowl. Mix well. Whisk in olive oil and stir in herbs. Makes 2 1/4 cups.
2. To prepare 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 170F, or meat is no longer pink and juices run clear, 20 to 30 minutes.
5. Remove chicken from grill and let rest 10 minutes before serving. Drizzle with reserved marinade. Serves 6
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