Inspired by the signature dish at Crown Shy in New York City, this juicy bird gets marinated in orange, lime, and lemon juice for big, zesty flavour. A glossy citrus baste and a light salad make it equal parts striking and satisfying.
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Ingredients
For the chicken
1 tsp. coriander seeds
1/2 tsp. black peppercorns
225 ml freshly squeezed orange juice
75 ml fresh lime juice
50 ml fresh lemon juice
1 large jalapeño, finely chopped
1 shallot, finely chopped
1 1/2 Tbsp. ginger, finely grated
1 Tbsp. olive oil
For the salad
3 Tbsp. fresh orange juice
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. sugar
3 Tbsp. olive oil
1/2 tsp. ginger, finely grated
1 small shallot, finely chopped
1 head lettuce, leaves separated and torn if large
100 g radishes, thinly sliced
Directions
Step 1Start with the chicken. In small a small non-stick pan, toast coriander and peppercorns on medium-low, shaking pan occasionally, until fragrant, 1 to 2 minutes. Transfer to mortar and pestle and lightly crush.
Step 2In a blender, puree citrus juices, jalapeño, shallot, and ginger until smooth. Stir in crushed spices and 1 tsp salt; transfer 60ml of mixture to a jug and set aside for basting chicken on grill. Stir 1 1/2 tablespoons salt into remaining marinade in blender.
Step 3Place chicken in resealable bag and pour marinade from blender on top. Seal bag, turn to coat chicken, and refrigerate 12 to 16 hours.
Step 4Remove chicken from marinade and transfer to kitchen-roll baking tray with a lip; discard marinade. Let chicken sit at room temp 30 minutes.
Step 5Meanwhile, prepare salad: Combine citrus juices in a jug and have at the ready. In small non-stick frying pan, heat sugar on medium (see TIP). Once sugar begins to melt, cook, swirling pan to melt evenly, 3 to 4 min. It will begin to darken and caramelize. Continue cooking, undisturbed, until deep golden brown, 30 seconds to 1 minute more. Reduce heat to low and whisk in citrus juices until completely combined (sugar may seize up but will remelt after whisking). Transfer to heatproof bowl and whisk in oil, ginger, shallot, and 1/4 tsp salt.
Step 6Heat grill on medium-low. Pat chicken skin dry, then brush with 1 tbsp oil and season with 1/4 tsp salt. Grill chicken, breast side down, covered, until beginning to turn golden brown and lightly char in spots, 8 to 12 minutes. Flip and grill, covered, 15 minutes.
Step 7Uncover, baste with reserved marinade, and grill, covered, until internal temperature in thickest part of thigh registers 75 degrees celsius on instant-read thermometer, 10 to 25 minutes more depending on size of chicken. Transfer to cutting board and let rest 10 minutes before carving into 10 pieces.
Step 8Meanwhile, in large bowl, toss lettuce and radish with 3 tablespoons dressing and 1/4 tsp salt. Serve with chicken, drizzling remaining dressing over chicken.
GH TIP
Don’t be intimidated by the caramel. Keep a close eye on the sugar as it melts, using both sight and smell as your guide—it should turn fluid and deeply golden, not dark brown. Once it reaches that point, remove it from the heat, whisk in the citrus juices, and don’t worry if the mixture seizes at first. That’s completely normal. Just return it to low heat and keep whisking until the hardened bits melt back into a smooth, glossy dressing. Trust the process—it comes together beautifully.
Nutrition Info: About 596 calories, 37.5 g fat (9 g saturated), 171 mg cholesterol, 563 mg sodium, 8 g carbohydrates, 1 g fiber, 6 g sugar (2.5 g added sugar), 54 g protein
Tina Martinez (she/her) is the food producer for the Hearst Lifestyle Group. Her work for Good Housekeeping includes recipe development and testing as well as food styling. She also brings the Kitchen & Cooking Lab’s expertise to GH’s popular “I Tried It” series, where she tests viral recipes and food trends. She has worked in the food industry since 2007, with experience as a restaurant line cook, culinary educator, and food stylist for editorial, digital, and television platforms. Tina now lives in Westchester with her husband after leaving Brooklyn for a little more suburban greenery. When she’s not cooking, she enjoys discovering local breweries, hiking in national parks, and digging for treasures at thrift stores. Instagram: @tina.d.martinez TikTok: @tinadmartinez
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