Four Citrus-Herb Chicken

Photo: Johnny Miller; Styling: Sarah Smart

Citrus zest perfumes the chicken while it marinates. A fresh salsa of citrus segments and herbs doubles down on fruit flavor.

Yield: Serves 4 (serving size: one-fourth of chicken and 1/2 cup salsa)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 40 Minutes
Total: 5 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 369
  • Fat: 17.6g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 11.1g
  • Polyunsaturated fat: 2.4g
  • Protein: 30.7g
  • Carbohydrate: 24.2g
  • Fiber: 6.5g
  • Cholesterol: 92mg
  • Iron: 2.5mg
  • Sodium: 473mg
  • Calcium: 76mg

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

Preparation

  1. 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. 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. 3. Position oven rack in lower third of oven. Preheat broiler to high.
  4. 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. 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.
Note:

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.

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