Honey Grilled Chicken with Citrus Salad

This recipe appears just a little pretentious at first - 3 specific types of oranges. Do they really taste that much different? Especially when mixed all together? I have never heard of Cara Cara. I am still not sure, but I will say that I liked the overall result. The slightly sour citrus mix was a nice counterpoint to the honey.

SERVES 4–6

INGREDIENTS

1 cup fresh orange juice
½ cup honey
3 tbsp. rosemary, minced
Kosher salt and freshly ground black pepper, to taste
2 lbs. skin on chicken, legs and thighs
1½ cups cilantro leaves and tender stems
3 tbsp. pistachios, roughly chopped
15 pitted dates, halved lengthwise
1 blood orange, peeled and sliced ¼" thick crosswise
1 navel orange, peeled and sliced ¼" thick crosswise
1 Cara Cara, peeled and sliced ¼" thick crosswise
1 red grapefruit, peeled and sliced ¼" thick crosswise
1 lime, peeled and sliced ¼" thick crosswise

INSTRUCTIONS

Mix orange juice, honey, rosemary, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use. Heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill; cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12–15 minutes. Transfer chicken to a cutting board, and let rest for 15 minutes before serving. Meanwhile, toss cilantro, pistachios, dates, and citrus pieces; serve with chicken.