Orange and Rosemary Grilled Chicken

Meet your new favorite marinade! This recipe calls for an entire orange half—peel and all—which combines with rosemary, honey, and other ingredients to create a sweet-and-tangy coating for chicken. It’s also great with pork--try it on chops, tenderloin, or ribs.

Regan Burns Cafiso

Orange and Rosemary Grilled Chicken

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    1/2 orange, unpeeled, seeds removed, cut into chunks 1 tablespoon honey
    3 garlic cloves, smashed and peeled 1 teaspoon coarse salt
    1 tablespoon fresh rosemary leaves 1/2 teaspoon ground black pepper
    6 tablespoons extra-virgin olive oil Generous pinch of red-pepper flakes
    2 tablespoons red-wine or apple cider vinegar 1 whole chicken, cut into 8 pieces


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    • 1

      Combine orange, garlic, rosemary, vinegar, olive oil, honey, salt, pepper and red-pepper flakes in a food processor; blend until orange is chopped into small pieces and mixture is well combined.

    • 2

      Season chicken with salt and pepper. Dip each piece in the marinade to coat and place in a large sealable plastic bag. Pour extra marinade into bag and seal. Refrigerate, turning the bag occasionally, for at least 2 and up to 8 hours.

    • 3

      Heat grill to medium. Remove chicken pieces from marinade and place on grill. Cook, turning often, until chicken is cooked through, about 20 to 30 minutes total. Serve immediately.

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