Source: Weber's Big Book of Grilling
3 Tbl. extra-virgin olive oil
3 Tbl. fresh orange juice
3 Tbl. fresh lemon juice
2 Tbl. fresh rosemary, finely chopped
1 Tbl. minced garlic
1 Tbl. crushed red pepper flakes
2 teaspoons kosher salt
3-4 lbs. chicken parts (I use skinless, boneless breasts)
Whisk together the marinade in a small bowl. Rinse the chicken parts and pat dry with a paper towel. Put the chicken in a Ziplock bag and pour in the marinade. Seal, turn the bag to distribute the marinade, and place the bag in a bowl. Refrigerate for 4-6 hours or longer, turning occasionally.
Shake off the excess marinade from the chicken. Grill the chicken, skin-side up, over indirect high heat until the juices run clear and the temperature reads 165 degrees F. at the thickest part (about 35-50 minutes).
© Barbara Deitch 2020