Honey Grilled Chicken with Citrus Salad

Honey-Grilled Chicken with Citrus Salad

Honey-Grilled Chicken with Citrus Salad
This grilled chicken dish is the Holy Trinity of weeknight cooking: delicious, quick, and made from easy-to-find ingredients.Farideh Sadeghin

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

Honey Grilled Chicken with Citrus Salad
This grilled chicken dish is the Holy Trinity of weeknight cooking: delicious, quick, and made from easy-to-find ingredients.
Yield: serves 4-6

Ingredients

  • 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

Instructions

  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.