Grilled Citrus Chicken with Summer Salsa

Chicken on the grill is a favorite summer treat, and with a lively rub and fruity salsa, it's even more mouthwatering.

Makes 4 servings


  • 1 avocado, seeded, peeled and chopped
  • 1 tablespoon fresh lime juice
  • 1 ripe mango, pitted, peeled and chopped
  • 1 roma tomato, seeded and chopped
  • ¼ cup chopped red onion
  • 1 jalapeño pepper, seeded and chopped*
  • 2 tablespoons orange juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh cilantro
  • 1¼ teaspoons kosher salt, divided
  • 3 cloves garlic, minced
  • 1 tablespoon ancho chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon black pepper
  • 4 chicken hindquarters (about 2²/³ pounds)
  • ½ cup orange marmalade
  • 2 tablespoons orange juice
  • Lime slices, for garnish
  • Cilantro sprigs, for garnish


For salsa, in a small bowl, toss together avocado and lime juice; set aside. In a medium bowl, toss together mango, tomato, onion, jalapeño, orange juice, olive oil, chopped cilantro and ¼ teaspoon kosher salt. Stir in avocado mixture. Cover mixture tightly with plastic wrap to prevent avocado from discoloring. Chill for 2 hours or until serving time.

Prepare a gas grill with oiled grill grates for direct cooking over medium heat. For a charcoal grill, oil grates, place charcoal on one side of grill and prepare for medium heat. In a small bowl, combine garlic, chili powder, cumin, pepper and 1 teaspoon kosher salt. Rub mixture on chicken. For glaze, in a small bowl, combine marmalade and orange juice; set aside.

Grill chicken, bone sides down, directly over medium heat for 8 minutes, turning once. Move chicken on charcoal grill or adjust gas grill for indirect heat. Grill chicken 35 to 40 minutes more or until a thermometer inserted into the thickest portion registers 170°F. Brush chicken with glaze during the last 15 minutes of grilling.

Serve chicken with salsa. If desired, garnish with lime slices and cilantro sprigs.

*Note: Hot peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.