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TANGY TEXAS CITRUS CHICKEN

PAIR WITH MARK WEST CALIFORNIA PINOT NOIR

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PREP TIME
10 MINUTES


MARINATING TIME
6 HOURS


COOKING TIME
1 HOUR


SERVES
6


DIFFICULTY
EASY

INGREDIENTS


¾ cup olive oil
6 limes, juice and rinds
2 oranges, juice and rinds
2 lemons, juice and rinds
1 grapefruit, juice only
½ cup pineapple juice
4 cloves garlic, crushed
1 Tbsp black peppercorns
2 tsp kosher salt
1½ tsp cumin
2 Tbsp brown sugar
2 onions, peeled and quartered
2 whole chickens, cut up

DIRECTIONS



1 Combine marinade ingredients in large bowl. Add reserved citrus rinds.

2 Using 2 large re-sealable freezer bags, place each cut up chicken inside.

3 Pour half the marinade and rinds in each bag.

4 Remove as much air as possible.

5 Seal and refrigerate for at least 6 hours.

6 Pre-heat oiled grill to medium-high heat.

7 Cook until juices run clear, about 30 minutes, turning occasionally.


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