Orange and Rosemary Grilled Chicken

By pavaldez

Ingredients

• 1/2 orange, unpeeled, seeds removed, cut into chunks 1 tablespoon honey
• 3 garlic cloves, smashed and peeled
• 1 teaspoon coarse salt
• 1 tablespoon fresh rosemary leaves
• 1/2 teaspoon ground black pepper
• 6 tablespoons extra-virgin olive oil
• Generous pinch of red-pepper flakes
• 2 tablespoons red-wine or apple cider vinegar
• 1 whole chicken, cut into 8 pieces

Details

Servings 4

Preparation

Step 1

Combine orange, garlic, rosemary, vinegar, olive oil, salt, pepper and red-pepper flakes in a food processor; blend until orange is chopped into small pieces and mixture is well combined.

Season chicken with salt and pepper. Dip each piece in the marinade to coat and place in a large sealable plastic bag. Pour extra marinade into bag and seal. Refrigerate, turning the bag occasionally, for at least 2 and up to 8 hours.

Heat grill to medium. Remove chicken pieces from marinade and place on grill. Cook, turning often, until chicken is cooked through, about 20 to 30 minutes total. Serve immediately.