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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: MaryMc
This is a great dish to take along to a picnic or a potluck barbecue. You can make it up in the morning before you leave—or even the night before—and just toss it in the cooler until you're ready to grill it. I always get compliments on it, and requests for the recipe!
3 tablespoon extra-virgin olive oil
3 tablespoon fresh orange juice
3 tablespoon fresh lemon juice
2 tablespoon fresh rosemary, finely chopped
1 tablespoon minced garlic — I use more!
1 tablespoon crushed red pepper flakes
2 teaspoon kosher salt
3 to 4 pounds chicken parts — I use skinless, boneless breasts
Whisk together the marinade in a small bowl. Rinse the chicken parts and pat dry with a paper towel. Put the chicken in a Ziploc bag and pour in the marinade. Seal, turn the bag to distribute the marinade, and place the bag in a bowl. Refrigerate for 4 to 6 hours or longer, turning occasionally.
Shake off the excess marinade from the chicken. Grill the chicken, skin-side up, over indirect high heat until the juices run clear and the temperature reads 170°F at the thickest part (about 35 to 50 minutes).