Grilled Chicken with Under the Tuscan Sun Marinade
High Cotton Food Styling & Photography
- Yield: 6 servings
- Prep: 10 mins
- Cook: 20 mins
Use the dark green, flat-leaf Italian parsley with its more intense, less sweet flavor.
Ingredients
- -- Finely grated rind and juice of 2 oranges
- -- Juice of 3 lemons
- -- Juice of 1 lime
- 5-- garlic cloves, minced
- 1teaspoon salt
- 1/2teaspoon red pepper flakes
- 1/2cup extra-virgin olive oil
- 1tablespoon coarsely chopped fresh parsley (leaves only)
- 4tablespoons coarsely chopped fresh basil
- 3 to 3 1/2pounds bone-in chicken pieces
Instructions
- Combine orange rind and juice, lemon and lime juices, garlic, salt and red pepper flakes in a medium nonreactive bowl. Mix well. Whisk in olive oil and stir in herbs. Makes 2 1/4 cups.
- To prepare chicken, rinse chicken pieces and pat dry with paper towels. Place chicken in a large zip-top plastic bag. Add 1 3/4 cups marinade, reserving remaining marinade. Seal and refrigerate 30 minutes to 1 hour.
- Prepare the grill.
- Remove chicken from marinade and place, bone-side down, on grill grate over indirect medium heat. Cover and grill until meat reaches 170F, or meat is no longer pink and juices run clear, 20 to 30 minutes.
- Remove chicken from grill and let rest 10 minutes before serving. Drizzle with reserved marinade.
Recipe adapted from Soaked, Slathered and Seasoned, by Elizabeth Karmel (Wiley, 2009).
Nutritional Info *per serving
- Calories 410
- Glycemic Load 1
- Fat 30g
- Saturated Fat 6g
- Polyunsaturated Fat 5g
- Monounsaturated Fat 17g
- Cholesterol 90mg
- Sodium 390mg
- Potassium 300mg
- Carbohydrate 6g
- Fiber 1g
- Sugars 2g
- Protein 27g
- Trans Fat 0g
- Vitamin A 8%
- Vitamin C 45%
- Calcium 4%
- Iron 8%
