Honey Grilled Chicken with Citrus Salad

This grilled chicken dish is the Holy Trinity of weeknight cooking: delicious, quick, and made from easy-to-find ingredients. I like to serve it with a side of simple roasted potatoes,and any leftovers make a gorgeous lunch when tossed with mixed greens the next day.

1 cup orange juice, freshly squeezed
½ cup pure honey
3 Tbsp. rosemary, minced
sea salt
black pepper, freshly ground
2 lbs chicken; legs and thighs, skin-on
1½ cups cilantro leaves and tender stems
3 Tbsp. pistachios, roughly chopped
15 pitted dates, halved lengthwise
1 blood orange, peeled and sliced ¼" thick crosswise
1 navel orange, peeled and sliced ¼" thick crosswise
1 Cara Cara, peeled and sliced ¼" thick crosswise
1 red grapefruit, peeled and sliced ¼" thick crosswise
1 lime, peeled and sliced ¼" thick crosswise

Mix orange juice, honey, rosemary, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use.

Heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill; cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12–15 minutes.

Transfer chicken to a cutting board and let rest for 15 minutes before serving. Meanwhile, toss cilantro, pistachios, dates and citrus pieces; serve with chicken.

Makes 4-6 servings.