Rating: 3 stars
97 Ratings
  • 5 star values: 20
  • 4 star values: 15
  • 3 star values: 31
  • 2 star values: 20
  • 1 star values: 11
  • 97 Ratings
Kate Merker

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Credit: Ditte Isager

Recipe Summary

hands-on:
20 mins
total:
1 hr 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate 1/2 teaspoon of zest from 1 orange into a large mixing bowl. Squeeze in 1/3 cup of orange juice. Stir in the lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, the garlic, rosemary, and 1/4 cup of the oil. Reserve 1/4 cup of the dressing. Add the chicken to the bowl, cover, and refrigerate for 30 minutes.

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  • Heat grill to medium. Place the chicken, skin-side up, over indirect heat and cook, covered, for 35 minutes. Turn the chicken and cook, uncovered, over direct heat, until cooked through, about 10 minutes.

  • Meanwhile, brush the onion with the remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 8 minutes. Peel the remaining orange and slice into 1/4-inch-thick rounds. Combine them with the onion, lettuce, and reserved dressing in a bowl. Transfer to individual plates. Serve with the chicken.

Nutrition Facts

409 calories; calories from fat 64%; saturated fat 4g; fat 29g; cholesterol 103mg; sodium 572mg; carbohydrates 14g; fiber 3g; sugars 8g; protein 25g.
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