Grilled Citrus Chicken With Summer Salsa

This Grilled Citrus Chicken with Summer Salsa features juicy, spiced chicken hindquarters brushed with a sweet orange glaze and served with a colorful mango-avocado salsa. The combination of citrus, fresh herbs, and a touch of heat from jalapeño makes it a bright, flavorful dish ideal for summer grilling and gatherings.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

1 avocado, seeded, peeled and chopped

1 tablespoon fresh lime juice

1 ripe mango, pitted, peeled and chopped

1 roma tomato, seeded and chopped

¼ cup chopped red onion

1 jalapeño pepper, seeded and chopped*

2 tablespoons orange juice

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh cilantro

1¼ teaspoons kosher salt, divided

3 cloves garlic, minced

1 tablespoon ancho chili powder

1 teaspoon ground cumin

¼ teaspoon black pepper

4 chicken hindquarters (about 2⅔ pounds)

½ cup orange marmalade

2 tablespoons orange juice

Lime slices, for garnish

Cilantro sprigs, for garnish

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Directions

For salsa, in a small bowl, toss together avocado and lime juice; set aside. In a medium bowl, toss together mango, tomato, onion, jalapeño, orange juice, olive oil, chopped cilantro and ¼ teaspoon kosher salt. Stir in avocado mixture. Cover mixture tightly with plastic wrap to prevent avocado from discoloring. Chill for 2 hours or until serving time.
Prepare a gas grill with oiled grill grates for direct cooking over medium heat. For a charcoal grill, oil grates, place charcoal on one side of grill and prepare for medium heat. In a small bowl, combine garlic, chili powder, cumin, pepper and 1 teaspoon kosher salt. Rub mixture on chicken.
For glaze, in a small bowl, combine marmalade and orange juice; set aside.
Grill chicken, bone sides down, directly over medium heat for 8 minutes, turning once. Move chicken on charcoal grill or adjust gas grill for indirect heat. Grill chicken 35 to 40 minutes more or until a thermometer inserted into the thickest portion registers 170°F. Brush chicken with glaze during the last 15 minutes of grilling.
Serve chicken with salsa. If desired, garnish with lime slices and cilantro sprigs.

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*Note: Hot peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.

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