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