Grilled Citrus Chicken Breasts

From My Carolina Kitchen

Marinade:

2 tablespoons olive oil, plus more for brushing while grilling

1 cup freshly squeezed orange juice

½ cup fresh lemon juice

4 garlic cloves, peeled and minced

2 teaspoons (or more) fresh rosemary, minced

2 teaspoons kosher salt

4 skin-on, bone-in chicken breasts (about 2 ½ to 3 pounds)

2 oranges, cut into quarters

2 lemons, cut into quarters

Kosher salt and freshly ground black pepper

Fresh flat-leaf parsley leaves for garnish

In a bowl whisk together the 2 tablespoons of oil and the remaining marinade ingredients. Place chicken breasts in a large zip-lock bag and pour the marinade over the chicken, zip bag, and chill overnight (or at least 3 hours).

Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. Remove chicken breasts from marinade and set marinade aside for later use. Place chicken on grill, skin side up. Cover and grill, moving chicken to different spots on the rack for even cooking but without turning, until slightly charred and almost cooked through, about 20 minutes. Turn chicken. Brush orange and lemon quarters with a little olive oil and arrange around chicken breasts on the grill. Continue grilling until chicken breasts are golden brown and cooked through and orange and lemon quarters are caramelized, about 10 to 15 minutes longer.

Transfer chickens to a platter and surround with grilled oranges and lemons for squeezing. Cover loosely with aluminum foil. While the chicken rests, bring marinade to a boil in a small saucepan and cook until reduced to a glaze consistency (about a third of a cup). Season glaze with a little salt and freshly ground black pepper, then spoon glaze over chickens and garnish with parsley. Can be served hot or at room temperature.

Adapted from Bon Appétit – serves 4