Chicken with orange and basil gremolata

5
5
5
Smartpoints value per serving
Total Time
3 hr 30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
Infused with citrus, basil, and spices, this chicken is a flavorful addition to your warm-weather menus. If you don’t want to fire up the grill, you can bake the chicken in a large shallow baking dish at 400°F for about 45 minutes.

Ingredients

orange(s)

1 large, navel variety, zested in strips

fresh orange juice

1½ cup(s)

fresh lemon juice

¼ cup(s)

basil

½ cup(s), thinly sliced fresh

basil

¼ cup(s), chopped fresh

garlic clove(s)

2 small clove(s), finely minced

cooking spray

1 spray(s)

table salt

½ tsp

cinnamon stick(s)

2 item(s), (1-inch pieces), broken in half

cayenne pepper

tsp

uncooked boneless skinless chicken thigh(s)

30 oz, 6 (5-ounce) thighs

orange zest

1 tsp, grated

Instructions

  1. 1 Combine orange zest strips and juice, lemon juice, 1/2 cup sliced basil, 1 garlic clove, the cinnamon, and cayenne in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 3 hours or up to overnight.
  2. 2 Meanwhile, spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
  3. 3 Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Place chicken on grill rack and grill, turning often, until chicken is cooked through, about 15 minutes.
  4. 4 To make gremolata, stir together remaining 1 garlic clove, remaining 1/4 cup chopped basil, and the grated orange zest in small bowl. Transfer chicken to platter and sprinkle with gremolata.
  5. Serving size: 1 chicken thigh

Notes

Using cinnamon sticks instead of ground cinnamon gives the chicken just a hint of spice. If you don’t have a cinnamon stick, you can substitute 1/2 teaspoon ground cinnamon.

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