This recipe for Grilled Citrus & Herb Chicken calls for two herbs - but you can substitute as you wish and enjoy. As you may also with the choice of citrus, the sesame oil or other ingredient, make substitutions to suit your tastes.
6-8 larger chicken thighs, bone in & skinless
1-2 large lemons, 1 of which is sliced into rounds
1-2 larger limes, 1 of which is sliced into rounds
1/3 cup coarsely chopped lemon
1/4 cup fruity olive oil (I like Kalamata)
1 tablespoon Sesame oil
1 tablespoon Chinese-style powdered mustard
1 tablespoon freshly minced ginger
6 tablespoons garlic, minced
Kosher-style or Sea salt and ground black pep
1/2 cup freshly squeezed lemon/lime juice
This recipe calls for two herbs - but you can substitute as you wish and enjoy. As you may also with the choice of citrus, the sesame oil or other ingredient, make substitutions to suit your tastes.
In a medium bowl, whisk together juice, oils, mustard, ginger, garlic and pepper.
Rinse and pat dry chicken, place into a sealable food-grade plastic bag or a non-reactive dish large enough to hold the chicken in a single layer. Pour in all but ¼ cup of marinade and seal bag. Massage and coat all of the chicken. If using a dish cover with plastic wrap. Refrigerate chicken and marinade for 2 to 10 hours.
Preheat on side of your grill to High for direct heat
Remove the chicken from the marinade and discard marinade.
Season both sides of the chicken with salt and place on grill ? reduce heat to Medium-High and grill on one side until brown marks begin to appear.
Use tongs to turn chicken, placing on fresh section of grates and grill until brown marks begin to appear.
Place chicken in shallow aluminum tray and pour ¼ cup of unused marinade over chicken, cover/seal with aluminum foil and place on holding/warming rack or section of grates with no direct heat.
Reduce heat of grill to medium, close hood and ?roast? chicken in tray for approximately 20 minutes or until an instant read thermometer inserted into the thick meat section reaches 160F degrees.
Remove from grill and leave sealed while internal temperature continues to rise to 165F degree.
While chicken is ?finishing? during the above step, lightly coat lemon and lime rounds on both sides with a bit of canola oil (I use a spray) and place on the grates over Medium High direct heat.
Grill on each side until grill marks appear on the fruit.
Use tongs to turn and grill the other side.
Present the grilled chicken thighs on platter with grilled citrus rounds placed in attractive manner ? you may also dress with chopped parsley, some of the fresh herbs used in the marinade or even scallions.
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