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Good Housekeeping Grill It!
Editors of Good Housekeeping
You can double the citrus-sage mixture and reserve half of it. Serve the reserved mixture as a sauce to spoon over the grilled chicken. Fresh sage leaves have an earthy flavor. If you have extra citrus peels and sage and are using a charcoal grill, toss them onto the charcoal to flavor the smoke.
Prep: 25 Minutes Plus Marinating
Grill: 30 To 35 Minutes
Makes 8 Servings



• 2 large oranges
• 2 large lemons
• 1/4 cup chopped fresh sage
• 2 tablespoons olive oil
• 2 teaspoons salt
• 3/4 teaspoon coarsely ground black pepper
• 2 whole chickens (3½ pounds each), each cut into eighths and skin removed


1. Grate 1 tablespoon peel and squeeze 3 tablespoons juice from oranges. Grate 1 tablespoon peel and squeeze 3 tablespoons juice from lemons.

2. In large bowl, with wire whisk or fork, combine orange and lemon peels, orange and lemon juices, sage, oil, salt, and pepper. Add chicken, turning to coat. Cover and refrigerate 2 hours, turning chicken pieces three or four times.

3. Prepare outdoor grill for direct grilling over medium heat.

4. Place chicken on hot grill rack over medium heat and grill 20 minutes. Turn chicken over and grill until juices run clear when chicken is pierced with tip of knife, 10 to 15 minutes longer.


    Each serving: About 455 calories, 48g protein, 2g carbohydrate, 27g total fat (7g saturated), 154mg cholesterol, 725mg sodium.

TIP: Try this citrus, sage, and olive oil blend as a simple seasoning for veal chops or pork as well as for chicken.


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