I was in the mood for something citrusy and light. So I marinated chunks of chicken breast in a mixture of lemon, lime and orange juice. Added some garlic, oregano, EVOO and some spices.
Of course I had to do bunch of veggies too.
I put orange, lime and lemon wedges between the chicken so the can flavour and baste the chicken as the cooked. I also cut the chicken breast into larger chunks and cooked them at high temp (almost like tandoori style), which yields very moist chicken.
The chicken on one grill- these are authentic Mangal grills that you would see all around the Mediterranean
And the veggies on the other Mangal
The cooking is almost done
Dinner is served
The chicken was very moist and flavourful and the citrus wedges were edible even with the rind. We also squeezed their warm juice over the chicken and made it even tastier. The high heat and the large chunks of chicken idea worked very well.
Topic: Citrus Chicken (Read 953 times)
