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Four Citrus-Herb Chicken

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 40 mins
Total time 5 hrs, 30 mins
Yield Serves 4 (serving size: one-fourth of chicken and 1/2 cup salsa)
Citrus zest perfumes the chicken while it marinates. A fresh salsa of citrus segments and herbs doubles down on fruit flavor.

Ingredients

  • 2 large limes
  • 1 large ruby red grapefruit
  • 1 large tangerine
  • 1 large navel orange
  • 1/4 cup extra-virgin olive oil, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon minced serrano chile
  • 1 (3 1/2-pound) whole chicken
  • 3/4 teaspoon kosher salt
  • 3/8 teaspoon freshly ground black pepper
  • 1 cup vertically sliced red onion
  • 1/4 cup chopped fresh mint
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 369
  • fat 17.6 g
  • satfat 2.9 g
  • monofat 11.1 g
  • polyfat 2.4 g
  • protein 30.7 g
  • carbohydrate 24.2 g
  • fiber 6.5 g
  • cholesterol 92 mg
  • iron 2.5 mg
  • sodium 473 mg
  • calcium 76 mg

How to Make It

  1. Grate 1 teaspoon rind and squeeze 5 tablespoons juice from limes. Place rind and 4 tablespoons juice in a medium bowl; place the remaining 1 tablespoon juice in a separate medium bowl. Grate 1 teaspoon grapefruit rind; section grapefruit. Grate 1 teaspoon tangerine rind; section tangerine. Grate 1 teaspoon orange rind; section orange. Add citrus sections to 1 tablespoon lime juice in bowl; set aside. Add rinds to lime rind mixture. Add 2 tablespoons oil, garlic, and chile to rind mixture; stir with a whisk.

  2. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and open chicken like a book. Turn chicken breast side up; using the heel of your hand, press firmly against the breastbone until it cracks. Lift wing tips up and over back; tuck under chicken. Discard backbone and skin. Place chicken on a rimmed baking sheet. Spread citrus rind mixture evenly over chicken. Cover and refrigerate at least 4 hours.

  3. Position oven rack in lower third of oven. Preheat broiler to high.

  4. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Broil chicken, breast side down, 20 minutes. Turn chicken over; broil an additional 20 minutes or until done, turning pan occasionally. Let stand 10 minutes.

  5. Combine reserved citrus section mixture, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion, mint, and cilantro; toss to combine.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.