Grilled Chicken with Under the Tuscan Sun Marinade

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 20 mins

The zippy citrus marinade says sunshine and summer, while lots of garlic and olive oil evoke Italy.

High Cotton Food Styling & Photography

Use the dark green, flat-leaf Italian parsley with its more intense, less sweet flavor.


-- Finely grated rind and juice of 2 oranges
-- Juice of 3 lemons
-- Juice of 1 lime
5 -- garlic cloves, minced
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
1 tablespoon coarsely chopped fresh parsley (leaves only)
4 tablespoons coarsely chopped fresh basil
3 to 3 1/2 pounds bone-in chicken pieces


  1. Combine orange rind and juice, lemon and lime juices, garlic, salt and red pepper flakes in a medium nonreactive bowl. Mix well. Whisk in olive oil and stir in herbs. Makes 2 1/4 cups. 
  2. To prepare chicken, rinse chicken pieces and pat dry with paper towels. Place chicken in a large zip-top plastic bag. Add 1 3/4 cups marinade, reserving remaining marinade. Seal and refrigerate 30 minutes to 1 hour. 
  3. Prepare the grill. 
  4. Remove chicken from marinade and place, bone-side down, on grill grate over indirect medium heat. Cover and grill until meat reaches 170F, or meat is no longer pink and juices run clear, 20 to 30 minutes. 
  5. Remove chicken from grill and let rest 10 minutes before serving. Drizzle with reserved marinade. 

Recipe adapted from Soaked, Slathered and Seasoned, by Elizabeth Karmel (Wiley, 2009).



Get every new post delivered to your Inbox.

Join 262 other followers