Photo: Johnny Miller; Styling: Sarah Smart
Hands-on Time
40 Mins
Total Time
5 Hours 30 Mins
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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

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

Ratings & Reviews

daneanp's Review

September 13, 2014
This was really good. But next time, I will cut up the portions of the chicken before putting the pieces in the marinade. The breasts just didn't seem to get much flavor leaving the breasts intact that way. I also used our Traeger grill. 20 minutes on each side at 400, seems to be the way to go on time. Served with roasted garlic couscous - which was a perfect accompaniment to the onion/citrus salad.

megdawg517's Review

March 16, 2014
This was kind of a pain to make but the flavor was great and we really enjoyed it!

srvball14's Review

January 19, 2014
Chicken had good flavor and was moist. Salad was way too oniony, but paired nicely with the chicken.

LollieLopez's Review

January 16, 2014