Step

• 1

  Rinse the chicken and pat dry with paper towels.

• 2

  For the Marinade: In a medium bowl, combine the olive oil, juice from the oranges (about 1/4 cup of freshly squeezed juice), the orange zest, dijon mustard, rosemary leaves and salt. Whisk to combine.

• 3

  Place the chicken in a shallow baking dish large enough to be fully opened in one piece.

• 4

  Pour the marinade over the chicken ensuring it is covered with the marinade. Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight, turning once during the process.

• 5

  When ready to cook, set temperature to 350℉ and preheat, lid closed for 15 minutes.

• 6

  Remove the chicken from the marinade and place on the grill, skin side down. Cook for 25-30 minutes until the skin is well-browned, then flip.

  350 ˚F / 177 ˚C

  00:25

• 7

  Continue to grill chicken until the internal temperature of the breast reaches 165℉ and the thigh reaches 175℉, about 5-15 minutes longer.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

• 8

  Let rest 10 minutes before carving. Enjoy!