Put that citrus to work for dinner

As our spate of “false spring” days was coming to a close, I looked at my outdoor grill and at my still-loaded navel orange tree, and wondered whether I could get them to collaborate.

The result is this orange-marinated chicken dish that I grilled even as the clouds were starting to roll in for the latest winter rainstorm. The entree is essentially deconstructed kebabs, because I also marinated (in a separate bowl!) a few cups of onion chunks, pieces of red bell pepper and halved mushrooms. The vegetables were sautéed on the stove, since the surface of my grill was full. (And I threw in a few green beans, just because I had them.) This entire dish also can be broiled if the weather isn’t grill-conducive.

The recipe uses at least four oranges, depending on size, for juice, with one or two of those also zested. The zest clings beautifully to the grilled chicken, healthier and easier than any “orange chicken” you might find at a fast food place. Serve rice or orzo pasta alongside.

Note on the rosemary: I love the flavor of rosemary but not the chewing-on-pine-needles feel of leaves stripped straight off the branches. I often use ground rosemary powder in a dish that requires blending flavors, but if fresh or dried rosemary leaves is what you have, use that but mince it finely. Thyme leaves can substitute if you’re not fond of rosemary.

Orange-marinated chicken with kebab-style vegetables

Serves 4 to 6

Ingredients:

2 pounds boneless, skinless chicken breasts or thighs

1 cup fresh orange juice, from 4 or more oranges (depends on size)

Zest from 1 large or 2 medium oranges (zest before juicing)

1/4 cup extra virgin olive oil

2 tablespoons liquid aminos or soy sauce

1/4 teaspoon ground rosemary powder or 1/2 teaspoon finely minced rosemary leaves

Fine sea salt and ground black pepper

Pinch of cayenne

2 small stalks fresh rosemary

2 cups or more kebab-style vegetables, cut into large chunks or halved, such as red or yellow onion, red or green bell pepper, or mushrooms

Orange wedges or slices for garnish, optional

Instructions:

Cut the chicken into pieces roughly 3 inches long by 1 inch wide and thick. Place in a single layer in a non-reactive bowl or container, such as a glass casserole dish, and set aside while you make the marinade.

In a medium bowl or glass measuring cup, whisk together the orange juice, zest and olive oil. Then whisk in the liquid aminos or soy sauce. Add the rosemary powder (or minced leaves) and at least 1/4 teaspoon each salt and ground black pepper. Finally, add the pinch of cayenne, and whisk briskly to combine. Taste and adjust the seasonings as desired.

Pour all but about 1/2 cup of marinade over the chicken pieces, reserving the 1/2 cup for the vegetables. Slip the two rosemary stalks into the liquid around the chicken. Poke the chicken pieces with a fork and turn them over a couple of times in the marinade. Cover the dish and refrigerate until ready to grill or broil, at least 30 minutes.

Now put the vegetable pieces in a large bowl and pour the remaining marinade over them, turning and stirring to get all the pieces into the liquid. Set aside.

If you plan to grill the chicken, preheat the grill to medium high about 10 minutes before you want to start cooking. Likewise, preheat the broiler, and prepare a broiler pan by lining the bottom section with aluminum foil.

Remove the dish of marinating chicken from the refrigerator. When the grill is ready, use tongs to lift the pieces out of the marinade and onto the grill surface. Once all the chicken is placed, turn the temperature down, closer to medium. (This avoids burning or overcooking the chicken.) Discard the chicken marinade and the rosemary stalks.

If there’s room, the vegetables also can be grilled, especially if you have a grill basket that holds small pieces.

Allow the chicken to cook for 5 minutes or so, until the grill marks start to deepen and brown. Turn the chicken pieces over and allow to cook until they test done. That will depend on how thick the pieces are, but at least another 5 minutes — note that some pieces may cook faster than others, so remove those first.

Follow a similar approach if using the oven broiler, with the pan 2 to 3 inches away from heat, watching for flair-ups. Turn the chicken and vegetables once the surface has a nice golden brown, and cook until they test done. Chicken breast pieces can dry out quickly, so be attentive.

Alternatively for the vegetables, heat a skillet or sloped stir-fry pan over medium high heat. Pour in 2 tablespoons of the vegetables’ marinating liquid (NOT the chicken marinade). When that starts to sizzle, use a slotted spoon to remove the vegetables from the marinade to the pan, and stir fry them until crisp tender. Save the rest of the vegetable marinade, if desired, to drizzle over the cooked chicken.

Serve the chicken and vegetables on a large platter, drizzled lightly with the vegetable marinade as above, and with orange slices as garnish.