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Barbecue Grilled Citrus Chicken under a Brick
This is a traditional Tuscan method, the brick weighs down the butterflied chicken, giving you an even cooking session, quick & crispy skin. Best if you you got two bricks(wrapped in foil). If you don't have any bricks a cast iron skillet works great. When buying the chicken ask your butcher to butterfly them for you.
1 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
2 Tablespoons olive oil
1 Tablespoon finely chopped fresh oregano
3 teaspoons salt
2 teaspoons finely chopped rosemary
1 garlic clove, chopped
1 whole chicken(about 3 &3/4 lbs) neck & giblets removed & butterflied
1 teaspoon Hungarian sweet paprika
Nonstick vegetable oil spray
1 & 1/2 oranges
2 foil-wrapped bricks or 1 cast iron skillet
Do First: Can be done one day ahead. The longer the chicken marinates, the better.
Whisk juices, olive oil, oregano, 1teaspoon salt, rosemary, and garlic in a glass baking dish. Add chicken to marinade. Turn to coat; chill 2 hours; turning it occasionally.
Mix remaining 2 teaspoons salt, paprika & pepper in another small bowl.
Spray grill rack with nonstick spray. Prepare barbecue(medium heat).
Slice 1/2 orange into 1/4 50 1/8" thick slices. Remove chicken from marinade; pat dry. Loosen skin from chicken breast and slide 1 or 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 or 2 orange slices there also. Rub paprika mixture over both sides of the chicken. Place chicken skin side down on grill. Place foil wrapped bricks or cast-iron skillet atop chicken. Cover and grill chicken until skin is golden brown(15 minutes). Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through(20 minutes). Let chicken rest for 8-10 minutes before serving.
Meanwhile, place whole orange on grill and cook until slightly charred, turning often(about 1 minute). Cut the orange into wedges and serve alongside for squeezing over chicken! Yum, yum good!
1 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
2 Tablespoons olive oil
1 Tablespoon finely chopped fresh oregano
3 teaspoons salt
2 teaspoons finely chopped rosemary
1 garlic clove, chopped
1 whole chicken(about 3 &3/4 lbs) neck & giblets removed & butterflied
1 teaspoon Hungarian sweet paprika
Nonstick vegetable oil spray
1 & 1/2 oranges
2 foil-wrapped bricks or 1 cast iron skillet
Do First: Can be done one day ahead. The longer the chicken marinates, the better.
Whisk juices, olive oil, oregano, 1teaspoon salt, rosemary, and garlic in a glass baking dish. Add chicken to marinade. Turn to coat; chill 2 hours; turning it occasionally.
Mix remaining 2 teaspoons salt, paprika & pepper in another small bowl.
Spray grill rack with nonstick spray. Prepare barbecue(medium heat).
Slice 1/2 orange into 1/4 50 1/8" thick slices. Remove chicken from marinade; pat dry. Loosen skin from chicken breast and slide 1 or 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 or 2 orange slices there also. Rub paprika mixture over both sides of the chicken. Place chicken skin side down on grill. Place foil wrapped bricks or cast-iron skillet atop chicken. Cover and grill chicken until skin is golden brown(15 minutes). Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through(20 minutes). Let chicken rest for 8-10 minutes before serving.
Meanwhile, place whole orange on grill and cook until slightly charred, turning often(about 1 minute). Cut the orange into wedges and serve alongside for squeezing over chicken! Yum, yum good!
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