Back Grilled Citrus Olive Oil Chicken
- 1 3½–4-pound chicken, cut into 8 pieces
- 3 tablespoons Fresh Blood Orange Olive Oil, divided
- Kosher salt; freshly ground pepper
- 2 lemons, halved
- 2 oranges, halved
Prepare a grill for medium heat. Rub chicken pieces with 2 Tbsp. Fresh Blood Orange co-milled Extra Virgin Olive Oil; season with salt and pepper. Grill chicken, skin side down, turning occasionally and squeezing juice from 2 lemon halves and 2 orange halves over often, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25–35 minutes.
Meanwhile, brush remaining 2 lemon halves and 2 orange halves with remaining 1 Tbsp. of Citrus Olive Oil. Grill, cut side down, until lightly charred, 5–10 minutes. Serve chicken with grilled lemon and orange halves alongside for squeezing over.
Yield: Makes 4 servings
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