Time: 9 hours 20 minutes
Complexity: easily
Servings: 8

If you're grilling a whole chicken, here are two secrets to a fantastic result: first, butterfly the chicken so it lays flat, and second, press it down with a regular brick wrapped in foil while grilling. This ensures even cooking and more crispy skin. Try the chicken in a tangerine marinade with thyme and garlic. For a side dish, grill a few sliced ​​tangerines.

Ingredients:

• 3 cups of high-quality store-bought tangerine juice
• 1 cup freshly squeezed lemon juice (from about 3 large lemons)
• 1 cup rapeseed oil (canola)
• 2 tablespoons of honey
• 1/4 tsp coriander seeds, lightly crushed
• 6 sprigs of fresh thyme
• 4 large cloves garlic, lightly crushed
• 2 whole chickens, 1.3 - 1.8 kg each
• 4 tangerines, cut in half crosswise and remove any visible seeds
• 6 small sprigs of fresh mint
• Special equipment: 4 large bricks wrapped in foil and sharp kitchen scissors

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, tangerines, lemon, honey, coriander, thyme, mint

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Preparation:

Step 1
• Combine mandarin juice, lemon juice, canola oil, honey, coriander seeds, thyme and garlic in a large bowl.
Step 2
• Place 1 chicken breast-side down on a plastic cutting board and use sharp kitchen shears to remove the backbone. Place it in a plastic storage bag and set aside for later use (such as making broth). Flip the chicken over and use your hands to gently press down on the breastbone to split the breastbone so it lays flat. Add the butterflyed chicken to the marinade. Repeat with the remaining chicken, placing the birds side by side in the marinade until they are completely submerged. Cover and marinate in the refrigerator, turning once, for at least 8 hours and up to 24 hours.
Step 3
• Preheat an outdoor grill to medium-low heat. While the grill is heating, remove the chicken from the marinade and pat dry with paper towels. The chicken should have a light coating of marinade, but not too much, as too much will cause flare-ups on the grill. Pour the marinade out. Generously season the chicken on all sides and tuck the wings under the breasts.
Step 4
• Place the chickens breast-side down on the preheated grill and top each with 2 bricks. Cook until the skin is golden and crispy, about 25 minutes. Carefully remove the bricks with tongs. Turn the chickens over, press them down with the bricks again, and continue grilling until a thermometer inserted into the thickest part of each chicken registers 165°F (74°C), about 25 minutes more.
Step 5
• While the chicken is cooking, place the mandarins cut-side down on the grill. Grill until golden brown, about 10 minutes. Remove from the grill and let cool slightly.
Step 6
• To serve, cut each chicken into 10 pieces and transfer to a large platter. Arrange the fried tangerines around the chicken pieces and garnish with mint sprigs. Serve immediately.

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