Grilled Citrus Chicken Under A Brick

Makes 4 servings

daulan gentry

Ah, cooking with construction site debris. Who knew? The Tuscans, that’s who.

ingredients

1
Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish.
2
Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
3
Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl. Spray grill rack with nonstick spray. Prepare barbecue (medium heat).
4
Slice 1/2 orange into 1/4- to 1/8-inch-thick slices. Remove chicken from marinade; pat dry: Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast.
5
Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs. Rub paprika mixture over both sides of chicken. Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if using bricks, position 1 brick over top half of chicken and 1 brick over bottom half).
6
Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.
7
Meanwhile, place whole orange on grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken