$.jpg

What You Need:

  • 1 cup fresh orange juice
  • 1⁄2 cup honey
  • 3 tbsp. rosemary, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 lb. skin on chicken, legs and thighs
  • 1 1⁄2 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

How To:

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.