roasted rosemary orange chicken

INGREDIENTS


  • 1 (3-4 lb) chicken, backbone removed

  • 1/4 Cup olive oil

  • 2 oranges

  • 2 Teaspoon Dijon mustard

  • 3 Tablespoon rosemary, chopped

  • 2 Teaspoon kosher salt

PREPARATION

Steps

1

Rinse the chicken and pat dry with paper towels.

2

For the Marinade: In a medium bowl, combine the olive oil, juice from the oranges (about 1/4 cup of freshly squeezed juice), the orange zest, dijon mustard, rosemary leaves and salt. Whisk to combine.

3

Place the chicken in a shallow baking dish large enough to be fully opened in one piece.

4

Pour the marinade over the chicken ensuring it is covered with the marinade. Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight, turning once during the process.

5

When ready to cook, set temperature to 350℉ and preheat, lid closed for 15 minutes.

6

Remove the chicken from the marinade and place on the grill, skin side down. Cook for 25-30 minutes until the skin is well-browned, then flip.

7

Continue to grill chicken until the internal temperature of the breast reaches 165℉ and the thigh reaches 175℉, about 5-15 minutes longer.

8

Let rest 10 minutes before carving. Enjoy!

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