Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 1

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

Grace Parisi
Recipe by Cooking Light January 2014

Gallery

Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
40 mins
total:
5 hrs 30 mins
Yield:
Serves 4 (serving size: one-fourth of chicken and 1/2 cup salsa)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

  • 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.

  • 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.

Chef'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.

Nutrition Facts

369 calories; fat 17.6g; saturated fat 2.9g; mono fat 11.1g; poly fat 2.4g; protein 30.7g; carbohydrates 24.2g; fiber 6.5g; cholesterol 92mg; iron 2.5mg; sodium 473mg; calcium 76mg.
Advertisement
Advertisement