Red citrus chicken

Red citrus chicken

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(1 ratings)

Prep: 15 mins Cook: 25 mins plus up to 24hrs marinating


Serves 6
Red wine adds colour and flavour to the tangy orange marinade and helps to tenderise the chicken thighs

Nutrition and extra info

  • marinated chicken before cooking
  • Gluten-free

Nutrition: per serving

  • kcal460
  • fat26g
  • saturates6g
  • carbs3g
  • sugars2g
  • fibre1g
  • protein46g
  • salt1.6g


  • 12 bone-in chicken thighs (or a mix of thighs and drumsticks)
  • 250ml cheap red wine
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 oranges, zest and juice of one, other 2 halved



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 garlic cloves, crushed
  • 1 tbsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…


  1. Pull the skin from the chicken thighs. Use a sharp knife to slash the meat on each a few times to the bone. Put in a food bag, or baking dish, and pour over the wine, oil and orange juice. Add the zest, garlic, oregano and a really good grinding of black pepper, and squish everything together. Marinate for 30 mins.

  2. Lift the chicken from the marinade and season with salt. Barbecue for about 20-25 mins, turning halfway, until cooked through (cut into the thickest one to check). If the chicken is overly charred, but not cooked through yet, then transfer to a baking sheet and put in the oven on a low temperature to finish. Put the orange halves onto the barbecue, cut-side down, and cook until charred, hot and softening. Pile the thighs on a platter, add the orange halves for squeezing over and serve.

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Comments, questions and tips

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7th Aug, 2014
Tried this on the BBQ, with a combination of thighs and drum sticks. Left the skin on and did the majority of the cooking skin down to protect the meat. Very tasty!
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