Your Fourth of July barbecue is about to get a whole lot fancier with this enormously-flavorful dish. Serve alongside your standard barbecue fare to give your guests a little something extra to rave about.
2 tablespoons of extra-virgin olive oil plus more for brushing
1 cup of fresh orange juice
1/2 cup of fresh lemon juice
4 garlic cloves, minced
2 teaspoons of minced fresh rosemary
2 teaspoons of kosher salt plus more for seasoning
4 skin-on, bone-in chicken breasts (2 1/2–3 pounds)
2 oranges, in quarters
2 lemons, in quarters
Fresh parsley leaves
Whisk 2 Tbsp. of oil and the next 4 ingredients inside a large bowl, then stir in 2 tsp. of salt and add in the chicken breasts; turn the chicken to coat, then cover and allow to chill overnight.
Start a medium-low fire inside a charcoal grill, or heat your gas grill to a medium setting. Remove the chicken breasts from the marinade, then set the marinade aside. Place the chicken breasts on top of the grill with the skin side up. Cover it and grill it, moving the chicken to different spots on the rack so they cook evenly but without turning, until they are slightly charred and almost cooked through, which will take about 20 minutes. Turn the chicken. Brush the orange and lemon quarters with the oil and arrange them around the chicken breasts on the grill. Continue grilling them until they turn golden brown and are cooked through and orange and the lemon quarters are caramelized, which should take about 10-15 minutes longer.
Bring your marinade to a boil inside a small saucepan and cook it until it is reduced to a glaze consistency, then season it with salt. Transfer the chicken to a platter and surround it with your grilled oranges, then glaze the chicken with the marinade and garnish.
Photo: Eat the 80