I often make this tasty, citrusy chicken with bone in chicken thighs, but bone-in chicken breast halves are just as good! A nice side dish would be my Saffron Rice With Chorizo (see below).
Marinade:
Grated rind & juice of 1 orange
Grated rind & juice of 1 lime
1 Tbsp. Dijon mustard
½ tsp chili flakes
1 tsp. ground cumin
3 Tbsp. soy sauce
1 Tbsp. honey
2 Tbsp. chopped cilantro
2 lbs. chicken thighs or 4 chicken breast halves
Combine all ingredients except chicken; pour over the chicken and marinate for 30 minutes un-refrigerated, or for 4 – 8 hours in the fridge.
Preheat your barbecue to a medium heat. Place a drip pan under the grill where the chicken will be cooked. Place chicken on the grill and barbecue, lid on, for approximately 30-40 minutes for chicken thighs and 25-30 minutes for chicken breasts. Check by inserting a skewer into chicken to see that the juices run clear. Remove to a warm serving platter; let rest for a minimum of 5 minutes.
Helpful link to make Saffron Rice With Chorizo
