Recipe information
Yield
4 Servings
Ingredients
1
3½–4-pound chicken, cut into 8 pieces
3
tablespoons vegetable oil, divided
Kosher salt; freshly ground pepper
2
lemons, halved
2
oranges, halved
Need to make a substitution?
Preparation
Step 1
Prepare a grill for medium heat. Rub chicken pieces with 2 Tbsp. oil; season with salt and pepper. Grill chicken, skin side down, turning occasionally and squeezing juice from 2 lemon halves and 2 orange halves over often, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25–35 minutes.
Step 2
Meanwhile, brush remaining 2 lemon halves and 2 orange halves with remaining 1 Tbsp. oil. Grill, cut side down, until lightly charred, 5–10 minutes. Serve chicken with grilled lemon and orange halves alongside for squeezing over.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 430 Fat (g) 14 Saturated Fat (g) 2.5 Cholesterol (mg) 160 Carbohydrates (g) 10 Dietary Fiber (g) 3 Total Sugars (g) 7 Protein (g) 64 Sodium (mg) 300