Four-Citrus Herb Chicken

Prep time: 40 minutes | Total time: 5 hours, 30 minutes | Servings per recipe: 4 | Serving size: ¼ chicken, ½ cup salsa

Brighten up your dinner routine with this four-citrus herb chicken, a vibrant dish that uses a powerhouse quartet of lime, grapefruit, tangerine and orange to deliver incredible depth. 

Ingredients

• 2 large limes
• 1 large ruby red grapefruit
• 1 large tangerine
• 1 large navel orange
• ¼ cup extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 tablespoon minced serrano Chile
• 3.5-pound whole chicken
• ½ teaspoon kosher salt
• 3/8 teaspoon ground black pepper
• 1 cup vertically sliced red onion
• ¼ cup chopped fresh mint
• 2 tablespoons chopped fresh cilantro

Directions

1. Grate 1 teaspoon lime rind and place in a medium-sized bowl. Squeeze 4 tablespoons of lime juice into the bowl; save the limes for step 2. In the same bowl, grate 1 teaspoon of grapefruit rind, 1 teaspoon of tangerine rind, and 1 teaspoon of orange rind. Add 2 tablespoons of oil, minced garlic, and minced serrano chili. Stir with a whisk.
2. Into a separate medium-sized bowl, squeeze 1 tablespoon lime juice. Into this bowl, section the grapefruit, tangerine and orange.
3. Place chicken, breast side down, onto a cutting board. Using poultry shears, cut along both sides of the backbone and open the chicken like a book. Turn the chicken breast side up. Using the heel of your hand, press firmly against the backbone until it cracks. Lift the wing tips up and over the back, tuck under the chicken. Discard the backbone and skin. Place chicken on a rimmed baking sheet. Spread the citrus rind mixture from step one evenly over the chicken. Cover and refrigerate for at least 4 hours.
4. Position oven rack in the lower third of the oven. Preheat broiler to high.
5. Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Broil the chicken, breast-side down, for 20 minutes. Turn the chicken over and broil for an additional 20 minutes or until done, turning the pan occasionally. Let stand 10 minutes.
6. Combine reserved citrus section mixture, remaining 2 tablespoons oil, remaining 1/8 teaspoon black pepper, chopped onion, mint and cilantro. Toss to combine. Serve ½ cup of citrus salsa with ¼ of the chicken.

Nutrition information per serving