Winner winner, chicken dinner. This year, while on spring break, we tried Pollo Tropical, which for those of you that have never had it or heard of it, it’s a local Florida fast food chain. The entire family loved it, so decided to make a homemade version of the grilled citrus chicken. It’s a great option for the whole family, since it’s not spicy and everyone gets their favorite part of the bird.
How to prep the marinade.
In a bowl, mix together ½ cup orange juice, ½ cup grapefruit juice, juice from 2 limes, olive oil, minced garlic and white onion, some salt, pepper, cumin, dried oregano.
Next, in a large container, submerge a whole cut up chicken in 3/4 of the citrus marinade and set aside for 24 hours. The other 1/4 of the marinade will be used the next day for additional basting while on the grill.
Time to grill-up some chicken!
Next day, heat up the grill to 400 degrees and set up for dual zone cooking. This means, half the grill should have an indirect side as well as a direct heat option. First, place the marinated chicken on the grill indirect heat for 20 minutes. Baste with the marinade you set aside the day prior. Then, place on direct heat for a nice sear while continuing to baste.
Once the chicken reaches 160 degrees internal heat, take it off the grill and let it rest for about 10 minutes until it reaches 165 internal temp.
It’s important to always rest your meat after grilling. This allows for everything to relax and redistribute the juices, which creates a more tender, juicier cut.
Finally, serve with a Balsamic Tomato Salad and this grilled citrus chicken is ready to be served. Enjoy!
Printer friendly recipe below:
Grilled Citrus Chicken
Ingredients
- 1 Whole Cut Up Chicken
- 1/2 cup Orange Juice
- 1/2 cup Grapefruit Juice
- 2 Limes - Squeezed juice
- 1/4 cup Olive Oil
- 2 tbsp Minced Garlic
- 1/2 White Onion Minced
- 2 tsp Salt
- 2 tsp Pepper
- 2 tsp Cumin
- 2 tsp Dried Oregano
Instructions
Marinade Instructions:
- Mix together ½ cup orange juice, ½ cup grapefruit juice, juice from 2 limes, olive oil, minced garlic and white onion, some salt, pepper, cumin, dried oregano.
- In a large container, submerge a whole cut up chicken in 3/4 of the citrus marinade.
- Refrigerate for 24 hrs.
- Set aside the remaining 1/4 of the marinade. It will be used the next day for additional basting while on the grill.
Grilling Chicken Instructions:
- Heat up the grill to 400 degrees and setup for dual zone cooking.
- Place the marinated chicken on the grill indirect heat for 20 minutes.
- Baste with the marinade you set aside the day prior.
- Next, place on direct heat for a nice sear while continuing to baste.
- Once the chicken reaches 160 degrees internal heat, take it off the grill and let it rest for about 10 minutes until it reaches 165 internal temp.
- Serve and enjoy!
Check out the Recipes Page for other tasty ideas!
