Honey Grilled Chicken with Citrus Salad

  • Serves

    serves 4-6


By Farideh Sadeghin

Published on March 16, 2015

This grilled chicken dish is the Holy Trinity of weeknight cooking: delicious, quick, and made from easy-to-find ingredients. I like to serve it with a side of simple roasted potatoes, and any leftovers make a gorgeous lunch when tossed with mixed greens the next day. Farideh Sadeghin, test kitchen director


  • 1 cup fresh orange juice
  • 12 cup honey
  • 3 tbsp. rosemary, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 lb. skin on chicken, legs and thighs
  • 1 12 cups cilantro leaves and tender stems
  • 3 tbsp. pistachios, roughly chopped
  • 15 pitted dates, halved lengthwise
  • 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


Step 1

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 a cutting board, and let rest for 15 minutes before serving. Meanwhile, toss cilantro, pistachios, dates, and citrus pieces; serve with chicken.

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