Grilled Citrus Chicken Under a Brick

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This citrus grilled chicken under a brick is a vibrant and aromatic dish that brings a burst of Mediterranean sunshine to your barbecue. By marinating the chicken in a zesty blend of orange, lime and lemon juice, the meat stays incredibly succulent while the fresh oregano and rosemary provide a fragrant, savoury depth. Weighting the bird down with a foil-wrapped brick or a heavy pan ensures maximum contact with the grill, resulting in a beautifully even cook and irresistibly crispy skin.

As a diabetes-friendly option, this recipe focuses on lean protein and natural aromatics rather than sugary glazes or heavy sauces. It is a fantastic choice for a healthy family lunch or a summer dinner party, served alongside a crisp green salad or roasted Mediterranean vegetables. The charred orange wedges provided at the end add a final hit of caramelised acidity that perfectly balances the smoky flavours of the grill.

Ingredients for Grilled Citrus Chicken Under a Brick

240ml de suco de laranja fresco
80ml de suco de limão fresco
60ml de suco de limão fresco
2 colheres de sopa de azeite de oliva
1 tablespoon finely chopped fresh oregano
3 teaspoons salt, divided
2 teaspoons finely chopped fresh rosemary
1 dente de alho, picado
1 whole chicken (about 1.7kg), neck and giblets removed, butterflied
1 teaspoon Hungarian sweet paprika
1 colher de chá de pimenta preta
Spray de óleo vegetal antiaderente
1 1/2 oranges
2 foil-wrapped bricks or 1 cast-iron skillet

How to make Grilled Citrus Chicken Under a Brick

Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish. Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl.

Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Slice 1/2 orange into 1/4- to 1/8-inch-thick slices. Remove chicken from marinade; pat dry. Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs. Rub paprika mixture over both sides of chicken. Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if using bricks, position 1 brick over top half of chicken and 1 brick over bottom half). Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.

Meanwhile, place whole orange on grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.