Go Back

Charred Citrus Chicken

Fire up the skillet and get ready for a mouthwatering masterpiece that balances bright acidity with deep, savory flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Method Notes

Ingredients
  

  • 1/2 cup fresh lime juice
  • 1/2 cup fresh lemon juice
  • 1 thinly sliced lemon
  • 1 cup fresh orange juice
  • 1 thinly sliced orange
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons fish sauce
  • 2 tablespoons canola oil
  • 2 tablespoons yuzu kosho
  • 4 finely grated garlic cloves
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 4 pound halved chicken
  • 1 handful fresh cilantro stems

Method
 

  1. Combine lime juice lemon juice orange juice Worcestershire sauce fish sauce yuzu kosho and garlic in a bowl.
  2. Season the marinade with salt and pepper and set half aside.
  3. Place the chicken in a large bag and pour in the remaining marinade.
  4. Refrigerate and marinate for at least 30 minutes.
  5. Preheat the oven to 425F and heat canola oil in a skillet.
  6. Sear the meat skin-side down for 5 to 7 minutes until golden brown.
  7. Flip the meat and add a splash of reserved marinade to deglaze the skillet.
  8. Transfer the skillet to the oven and roast for 20 to 25 minutes.
  9. Remove from the oven and arrange the fresh citrus slices around the meat.
  10. Spoon the reserved marinade over the top and scatter with fresh herbs.
  11. Let everything rest for 15 minutes before carving and serving.

Notes

Always zest your citrus before juicing so you can freeze it for future recipes.
Do not force the meat when searing; it will naturally release when the skin is perfectly crispy.