Serves 4-6

Free of: All top allergens and gluten
Packed with: Vitamin C, nutrients, fibre

Ingredients

• 1 whole chicken, cut into 8 pieces
• 1 cup (250 mL) fresh orange juice
• Zest of: 1 navel orange, 1 lemon, 1 lime
• 2 tbsp (30 mL) fresh oregano
• 2 tbsp (30 mL) fresh thyme
• 2 tbsp (30 mL) paprika
• 1 tsp (5 mL) each, salt and pepper

Method

1. In a large bowl, combine orange juice, all zest and spices. Stir well.
2. Add chicken pieces and toss to coat. Cover and chill for 2-4 hours.
3. Pre-heat grill on medium-high. Remove chicken from marinade and pat dry gently, trying not to remove too much spice.
4. On a well-oiled grill, barbecue chicken, turning often. Cook 12-15 minutes or until cooked through.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

© Copyright AGW Publishing Inc.