Grilled Citrus Chicken under a Brick
Cooking with a brick might sound strange, but it is the key step in this Tuscan chicken dish. The brick flattens the butterflied chicken so it cooks faster and more evenly, keeping the bird moist and tender. Orange slices placed under the chicken’s skin and a zesty herb marinade give this dish a smoky citrus flavor. Serve with a light salad for lunch, or pair it with a hearty potato dish and crunchy green vegetables for dinner.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Whisk the juices, oil, oregano, 1 teaspoon salt, the rosemary, and garlic in a glass baking dish. Add the chicken to marinade, turning to coat. Chill 2 hours, turning occasionally.
Step 2
Mix the remaining 2 teaspoons salt, the paprika, and pepper in small bowl.
Step 3
Spray a grill rack with nonstick spray. Prepare a grill to medium heat. Cut 1/2 orange into 1/4- to 1/8-inch-thick slices.
Step 4
Remove the chicken from the marinade; pat dry. Loosen the skin from the chicken breast and slide 1 to 2 orange slices between the skin and breast. Loosen the skin from the thighs and slide 1 to 2 orange slices between skin and thighs. Rub the paprika mixture over both sides of the chicken.
Step 5
Place the chicken skin side down on the grill. Place the foil-wrapped bricks or a cast-iron skillet atop the chicken (if using bricks, position 1 brick over the top half of the chicken and 1 brick over the bottom half). Cover and grill until skin is crisp and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn the chicken. Replace the bricks or skillet and cook, covered, until the chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.
Step 6
Meanwhile, place a whole orange on the grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.
DO AHEAD
Step 7
The MARINADE can be made 1 day ahead. Keep chilled.
