Recipes

Grilled Citrus Chicken with Summer Salsa

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

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

Makes 4 servings

Ingredients

  • 1 avocado, pitted, peeled and chopped
  • 1 tbsp 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 tbsp orange juice
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp chopped fresh cilantro
  • 1 ¼ tsp kosher salt, divided
  • 3 cloves garlic, minced
  • 1 tbsp ancho chili powder
  • 1 tsp ground cumin
  • ¼ tsp black pepper
  • 4 chicken hindquarters (about 2⅔ pounds)
  • ½ cup orange marmalade
  • 2 tbsp orange juice
  • Lime slices, for garnish
  • Cilantro sprigs, for garnish

Directions

  1. 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, cilantro and ¼ teaspoon salt. Stir in avocado mixture. Cover mixture tightly with plastic wrap to prevent avocado from discoloring. Chill 2 hours or until serving time.
  2. For a gas grill, oil 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. Preheat grill.
  3. For rub, in a small bowl combine garlic, chili powder, cumin, pepper and 1 teaspoon salt. Rub mixture on chicken. For glaze, in a small bowl combine marmalade and orange juice; set aside.
  4. 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.
  5. Serve chicken with salsa. If desired, garnish with lime slices and cilantro sprigs.
  6. *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.

We want to keep in touch.

Don’t miss out on the latest Life:Beautiful updates, promotions and news.