Grilled citrus chicken breasts

Beyond looking for healthier foods I've been trying to look for foods that bring in some color. Most of the dishes I've made lately have been dull looking, plain and brown. So now I'm trying to find foods that incorporate bits of color. Tonight's meal was found on the bon appetit website here.

Review: Tonight's meal didn't take much time to make with the longest part just being the chicken cooking on the grill. It is one that you need to marinade overnight so make sure you have the ingredients ahead of time. The chicken itself did have a citrus flavor to it but nothing that is overpowering. In fact, I liked the flavor more than I thought I would. Next time I make it I might leave out the oranges and lemons. They are mostly for looks and they charred more than caramelized like the directions said so they really were a waste of money. Not a lot of money, but still a waste. You also are supposed to squeeze the juice from the lemons and oranges over the meal but I didn't do that because the chicken had a sweet-sour taste as it was. Still, if you want to do that or you want the color on the plate as well then by all means, grill the lemons and oranges. Finally, I doubled the amount of ingredients for the marinade because the recipe calls for 4 chicken breasts and I used 6. Well, turns out doubling it is not necessary. If you are making 8-10 breasts then maybe you should double them but anything less than that and it's fine as written. The recipe also says the marinade should turn into a glaze but it didn't do that for me. Now, maybe it was because I doubled the amounts but be prepared for it to stay a smooth liquid. Oh, and to make it healthier I used boneless, skinless chicken breasts instead of bone-in, skin-on breasts.

Recipe:

• 2 tablespoons extra-virgin olive oil plus more for brushing
• 1 cup fresh orange juice (1 pint is equivalent to 2 cups as a reference for how much juice to buy)
• 1/2 cup fresh lemon juice
• 4 garlic cloves, minced
• 2 teaspoons minced fresh rosemary
• 2 teaspoons kosher salt plus more for seasoning
• 4 skin-on, bone-in chicken breasts (get whatever kind of chicken you want though)
• 2 oranges, cut into quarters
• 2 lemons, cut into quarters
• fresh parsley leaves

Whisk 2 tablespoons olive oil and the next 4 ingredients (orange juice, lemon juice, garlic and rosemary) in a large bowl. Stir in 2 teaspoons salt. Add chicken breasts, turn chicken to coat, cover and chill overnight (I put the chicken and the marinade in a Ziploc bag to help mix and save room in the fridge).

Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. Remove chicken breasts from marinade then set the marinade aside. Place the chicken breasts on the grill, skin side up. Cover and grill, moving the chicken to different spots on the rack for even cooking but without turning, until slightly charred and almost cooked through, about 20 minutes (you shouldn't need to move it around if you use a gas grill). Turn the chicken. Brush the orange and lemon quarters with oil and arrange around chicken breasts on the grill. Continue grilling until chicken breasts are golden brown and cooked through and the orange and lemon quarters are caramelized, 10-15 minutes longer (I think if you cook the fruit for about 5 minutes on each side that will be good enough for those).

Meanwhile, bring the marinade to a boil in a small saucepan and cook until reduced to glaze consistency (about 1/3 cup). Season with salt. Transfer the chicken to a platter and surround with grilled oranges and lemons for squeezing over. Spoon glaze over chicken and garnish with parsley.