Grilled Chicken with Under the Tuscan Sun Marinade

chickentuscansun_0274ic
High Cotton Food Styling & Photography
http://pgoarelish2.files.wordpress.com/2011/01/chickentuscansun_0274ic.jpg?w=85
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 20 mins

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

Ingredients

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

Instructions

  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).

Nutritional Info *per serving

  • Calories 410
  • Glycemic Load 1
  • Fat 30g
  • Saturated Fat 6g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 17g
  • Cholesterol 90mg
  • Sodium 390mg
  • Potassium 300mg
  • Carbohydrate 6g
  • Fiber 1g
  • Sugars 2g
  • Protein 27g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 45%
  • Calcium 4%
  • Iron 8%
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