Zesty Grilled Chicken With Citrus Slaw

Zesty Grilled Chicken With Citrus Slaw

This flavor-packed chicken draws inspiration from Sonoran-style charcoal-grilled chicken that’s marinated in a blend of orange juice and aromatic spices. Here, the chicken is served on top of a quick, tangy carrot and cabbage slaw that adds a refreshing pickle-like crunch and beautiful color to your plate. For deeper flavor, marinate the chicken overnight, then bring it to room temperature before cooking. Whether you prefer the smokiness of an outdoor grill or the convenience of a cast-iron skillet in your oven, the chicken emerges juicy and deeply flavored. Eat as-is, or serve alongside quinoa, rice or French fries.

Yield: 4 servings

1 orange, zested and juiced

½ cup lime juice, from about 4 limes, divided

4 garlic cloves, grated

3 tablespoons white vinegar, divided

3 tablespoons vegetable oil, divided

2 tablespoons brown sugar, divided

1½ teaspoons store-bought or homemade adobo seasoning, preferably salt-free (see Tip)

1 teaspoon ancho chile powder or any ground chile, or to taste (optional)

Kosher salt

1½ to 2 pounds bone-in, skin-on chicken thighs (about 4 thighs)

4 medium carrots

¼ medium red cabbage

1 bunch cilantro, leaves and tender stems roughly chopped

¼ cup pepitas

In a medium bowl, combine orange zest and juice, half of the lime juice, the garlic, 1 tablespoon vinegar, 1 tablespoon oil, 1 tablespoon brown sugar, the adobo seasoning, chile powder, if using, and 1 ½ teaspoons salt. Mix well and place the chicken in the marinade, tossing so that the chicken is fully coated. Let the chicken sit while your grill heats, or up to overnight. (If marinating the chicken overnight, cover with plastic wrap and refrigerate; bring to room temperature before cooking.)

If using a charcoal grill, heat your coals until white hot and move them to one side so that the grill has a cooler side and a hotter side. (If using a gas grill, heat to medium-high, then turn off one burner.)

Lift the chicken from the marinade, letting the excess drip off (discard the marinade) and place the skin-side up on the cooler side of the grill; grill for 15 to 18 minutes, uncovered, until deeply charred in spots but not burned. (If using a gas grill, cover the grill.) Flip the chicken and cook skin-side down until the skin is crispy and browned and the chicken’s juices run clear, 7 to 10 minutes more. If the skin starts browning too quickly, move the thighs further away from the hottest coals (or to a cooler part of the grill) and cover the grill (with vents half open.) Remove chicken from the grill and tent with foil. The chicken will continue to cook as it rests. Allow to rest for at least 5 minutes before serving.

While the chicken rests, make the slaw. In a large bowl, combine the remaining lime juice with the vinegar, oil, brown sugar and 1½ teaspoons salt. Whisk with a fork until well combined. Grate the carrots on a box grater and thinly slice the cabbage into shreds; add to the bowl with the dressing. Reserve a handful of cilantro to garnish and add the rest to the bowl. Add the pepitas and toss well, then taste and adjust for salt.

To serve, spoon the salad onto a serving platter and place the chicken on top, sprinkled with cilantro leaves.

Tips: If using an adobo seasoning blend with salt, omit the salt in the marinade.

If you don’t have a grill, place a heavy cast-iron skillet in the oven and heat the oven to 425 degrees. Carefully place the chicken in the hot cast-iron skillet skin-side down, making sure the chicken is not crowded and each thigh has full contact with the hot skillet. Roast for 20 minutes, flip the chicken, then roast for 5 more minutes, until cooked through. Remove from the oven and allow to cool for 5 minutes before serving.

I haven’t made the chicken but I have made the slaw at least four times this summer. I think it deserves to be in a separate recipe, it’s so good. It’s a forgiving recipe - my measurements are approximate and it’s always delicious. I lean heavier on the lime juice because I like food that bites back, and lighter on the sugar and salt. It’s also good with mint instead of cilantro if you’re cooking for a cilantro-phobe. I make a much larger batch than the recipe calls for because I’m so sad when it’s gone.

Used boneless skinless thighs because it’s what we had, and the marinade worked just fine. The slaw is excellent and easy—my favorite combo. I do wish the slaw ingredients and marinade ingredients were more clearly separated in the recipe, though. I kept turning into the math meme while I was cooking.

Agree with @Lisa that the recipe wants a sauce to really push it over the edge. Maybe a quick crema?

I took the marinade and reduced it to a nice sauce while the chicken was cooking. Very delicious, and gave the chicken a little extra oomph.

Used two small but juice-filled oranges to rave reviews.