Citrus, garlic and pepper brined chicken thighs and legs grilled over lump charcoal
FEATURED STANDOUTS
Chicken thighs and legs
Chicken thighs and legs are two of the most versatile and flavorful cuts of chicken. They can be cooked in a variety of ways, from roasting and baking to grilling and frying.
Chicken thighs are known for their rich, dark meat and juicy texture. They are often considered to be more flavorful than chicken breasts, and they are also more forgiving to cook.
Orange Juice and Peel
The sweet and citrusy flavor of orange juice and peel adds a vibrant and refreshing touch to dishes. Orange juice can be used as a marinade for meats and fish, or as a base for sauces and dressings. Orange peel can be grated or zested and added to baked goods, desserts, and savory dishes.
Lemon Juice and Peel
The tart and aromatic flavor of lemon juice and peel is a versatile ingredient that can be used to add brightness and acidity to dishes. The peel contains a ton of flavor that is great for penetrating the meat.
Oregano
Oregano is a fragrant herb with a slightly bitter and earthy flavor.
Black Pepper
Black pepper is a versatile spice that adds a moderate amount of heat and a complex flavor to dishes.
White Pepper
White pepper has a more delicate and subtle flavor than black pepper.
Garlic
Garlic is a pungent and aromatic bulb that is used to add flavor to a wide variety of dishes. Garlic can be used fresh, dried, or powdered.
Paprika
Paprika is a spice made from dried and ground peppers. It has a mild and slightly sweet flavor. It can also be used to add color to dishes.
Olive Oil
Olive oil is a healthy and versatile oil that is made from olives. It has a fruity and slightly bitter flavor.
TIPS & TRICKS FOR THE BEST BBQ CITRUS CHICKEN
Brining in Citrus
Brining is a technique used to enhance the flavor and moisture of meats and vegetables by soaking them in a seasoned liquid before cooking. In this recipe, we’ll be using a citrus brine to add a bright and tangy flavor to chicken breasts. The brine will help to tenderize the chicken and keep it juicy during the grilling process. Adding a generous amount of oil will offset the citrus so that it wont start to cook and denature the chicken while brining.
What Cut Can You Use for This Recipe?
This recipe calls for bone in skin on chicken quarters that have been segmented. I leave the skin on since I let the chicken marinade overnight and the skin adheres to the meat once over the flame.. However, you can also use other cuts of chicken, such as thighs, drumsticks, or wings. If you’re using a different cut of chicken, be sure to adjust the cooking time accordingly.
Can This Recipe Be Only Made on the Grill?
While grilling is the preferred method for cooking this recipe, you can also cook it in the oven or on the stovetop. If you’re cooking it in the oven, bake the chicken breasts at 400 degrees Fahrenheit for 20-25 minutes, or until cooked through. If you’re cooking it on the stovetop, heat a large skillet over medium heat and cook the chicken for 7-8 minutes per side, or until cooked through.
How to Prepare a Charcoal Grill
- Choose the right charcoal. There are two main types of charcoal: briquettes and lump charcoal. Briquettes are made from compressed sawdust and are easier to light and control. Lump charcoal is made from wood and burns hotter and longer. For this recipe, we recommend using lump charcoal.
- Build the fire. Place a chimney starter on the bottom of the grill and fill it with charcoal. Light the charcoal and let it burn until the coals are covered with a thin layer of ash.
- Spread the coals. Once the coals are hot, spread them out evenly across the bottom of the grill.
- Preheat the grill. Cover the grill and let it preheat for 10-15 minutes, or until the temperature reaches 400 degrees Fahrenheit.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Charcoal
Torch
BBQ Grill
Tongs
Measuring Spoons and Cups
Baking Sheet
SIMILAR INGREDIENTS TO
Strawberry Coleslaw
Cucumber Vinaigrette
Griddle Pork chops and Onions
ENJOY THIS RECIPE WITH
Grilled Garlic Parmesan Oysters
One-Pot BBQ Chicken Drumsticks & Brown Sugar Baked Beans
Cajun Barbecue Crab Legs
INGREDIENTS
- 3 pounds bone in chicken thighs and legs, segmented
- 1/2 cup orange juice and zest
- 1/4 cup lemon juice and zest
- 1/4c Olive Oil
- 1Tb White Sugar
- 2Tb Salt
- 1Tb fresh Oregano
- 1tsp Crushed Red Pepper Flakes
- 1Tb black pepper
- 2tsp white pepper
- 2Tb garlic powder
- 1Tb paprika
- 3Tb Cilantro, chopped
INSTRUCTIONS
- In a large bowl, combine the orange juice, lemon juice, citrus peels. olive oil, oregano, black pepper, white pepper, sugar, salt, garlic powder, paprika, and cilantro.
- Add the chicken thighs to the bowl and turn to coat in the marinade.
- Cover the bowl and refrigerate for at least 3 hours, or up to overnight.
- Heat the grill once the coals ember
- Remove the chicken thighs from the marinade and grill for 10-12 minutes per side, or until cooked through.
- Serve immediately.
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