Charred Citrus Yuzu Chicken
by Christina Valagao
This is a perfect weeknight one pan meal. If you are the cleaner in your house, you will be thrilled with the minimal pan situation and maximum flavour in this recipe. The presentation will fool anyone into believing this is way more difficult than it is.
Ingredients:
- 1 x large whole chicken, spatchcocked and back removed OR 2 small whole chickens
- 1/2 cup fresh lime juice, + zest of 2 limes
- 1/2 cup fresh lemon juice + zest of 2 lemons
- 1 1/4 cup fresh orange juice + zest of 1
- 1/4 cup fresh grapefruit juice
- 1/4 cup Worcestershire sauce
- 2 TBSP fish sauce
- 1 TBSP umami powder
- 1 whole jalapeño, chopped with seeds
- 5 large garlic cloves, minced
- 2 TBSP Yuzu Vinegar
Garnish Ingredients:
- Mint, parsley, cilantro, 1 lemon, 1 lime, 1 grapefruit
- Yuzu vinegar
Method:
1. Preheat oven to 425F. Combine all ingredients together and whisk until combined. Remove 1/4 cup of marinade from bowl and set aside.
2. Season chicken liberally with salt and fresh pepper. Pour remaining marinade overtop of your chicken and ensure its completely covered. Marinate overnight or for a minimum of 1 hour in the fridge.
3. Once ready to cook, bring chicken to room temp and heat a cast iron skillet on high heat with grapeseed oil. Once smoking hot, add whole chicken, skin side down to the pan. Once you see a nice sear on the skin and it has a deep brown colour, flip the chicken so its breast side up. Pour the reserved marinade in the pan. Cook for 15-20 minutes. Ensure that all skin sides are crispy and brown. If its easier for you to remove the leg/thigh from the bird, feel free to do so to ensure every piece is browned.
4. Place the chicken in a 425 oven and bake for 30-40 minutes. While your chicken is baking, prep your serving dish. Slice grapefruit, lemon and lime into thin slices and arrange on your serving dish/board.
5. When your chicken is done, remove from pan and place overtop of the sliced citrus, let rest for 10-15 minutes. While the chicken is resting cut your set aside lemon, lime and grapefruit in half. Place it cut side down in your hot pan that came out of the oven. The pan should still be smoking hot. Char the citrus so you get black charred marks.
6. Once charred, arrange the grilled citrus around the chicken, atop the sliced citrus - garnish with fresh herbs (mint, parsley, cilantro). Finish with a generous drizzle of yuzu vinegar and serve.
- Serves 4-6
Copyright (c) Christina Valagao 2023
2. Season chicken liberally with salt and fresh pepper. Pour remaining marinade overtop of your chicken and ensure its completely covered. Marinate overnight or for a minimum of 1 hour in the fridge.
3. Once ready to cook, bring chicken to room temp and heat a cast iron skillet on high heat with grapeseed oil. Once smoking hot, add whole chicken, skin side down to the pan. Once you see a nice sear on the skin and it has a deep brown colour, flip the chicken so its breast side up. Pour the reserved marinade in the pan. Cook for 15-20 minutes. Ensure that all skin sides are crispy and brown. If its easier for you to remove the leg/thigh from the bird, feel free to do so to ensure every piece is browned.
4. Place the chicken in a 425 oven and bake for 30-40 minutes. While your chicken is baking, prep your serving dish. Slice grapefruit, lemon and lime into thin slices and arrange on your serving dish/board.
5. When your chicken is done, remove from pan and place overtop of the sliced citrus, let rest for 10-15 minutes. While the chicken is resting cut your set aside lemon, lime and grapefruit in half. Place it cut side down in your hot pan that came out of the oven. The pan should still be smoking hot. Char the citrus so you get black charred marks.
6. Once charred, arrange the grilled citrus around the chicken, atop the sliced citrus - garnish with fresh herbs (mint, parsley, cilantro). Finish with a generous drizzle of yuzu vinegar and serve.
- Serves 4-6
Copyright (c) Christina Valagao 2023
