Using this recipe as a base for grilling a 3 1/2 lb. chicken parted out, I doubled the marinade quantities using Seville orange juice in place of the regular orange and lemon juice mix called for. I made the salsa as shown but doubled. The chicken was tender, moist and spicy bright with its citrus/garlic/cumin/chile infused crust. It was the star of the dinner that included a vinaigrette dressed green salad, roasted sweet potatoes (dressed with a little of the salsa's orange reduction sauce), saffron brown rice, and berries over sorbet after.
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Using this recipe as a base for grilling a 3 1/2 lb. chicken parted out, I doubled the...