This grilled chicken recipe is the holy trinity of weeknight cooking: delicious, quick, and made from easy-to-find ingredients. Serve with a side of roasted potatoes or toss leftovers with mixed greens for a gorgeous lunch the next day.
1 cup fresh orange juice
1/2 cup honey
3 tbsp. rosemary, minced
kosher salt and freshly ground black pepper to taste
2 lb. boneless skin-on chicken breast
1 1/2 cups cilantro leaves and tender stems
3 tbsp. pistachios, roughly chopped
1 blood orange, peeled and sliced 1/4″ thick crosswise
1 navel orange, peeled and sliced 1/4″ thick crosswise
1 Cara Cara, peeled and sliced 1/4″ thick crosswise
1 red grapefruit, peeled and sliced 1/4″ thick crosswise
1 lime, peeled and sliced 1/4″ thick crosswise
Mix orange juice, honey, rosemary, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use. Heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill; cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12-15 minutes. Transfer chicken to cutting board, and let rest for 15 minutes before serving. Meanwhile, toss cilantro, pistachios, dates, and citrus pieces; serve with chicken.
For our roasted potato recipe, follow the link here .