Red citrus chicken

Red wine adds colour and flavour to the tangy orange marinade and helps to tenderise the chicken thighs

  • Prep:15 mins
    Cook:25 mins
    plus up to 24hrs marinating
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 460
  • fat 26g
  • saturates 6g
  • carbs 3g
  • sugars 2g
  • fibre 1g
  • protein 46g
  • salt 1.6g


  • 12 bone-in chicken thighs (or a mix of thighs and drumsticks)
  • 250ml cheap red wine
  • 3 tbsp olive oil
  • 3 oranges, zest and juice of one, other 2 halved
  • 4 garlic cloves, crushed
  • 1 tbsp dried oregano


  1. Pull the skin from the chicken thighs. Use a sharp knife to slash the meat on each a few times to the bone. Put in a food bag, or baking dish, and pour over the wine, oil and orange juice. Add the zest, garlic, oregano and a really good grinding of black pepper, and squish everything together. Marinate for 30 mins.

  2. Lift the chicken from the marinade and season with salt. Barbecue for about 20-25 mins, turning halfway, until cooked through (cut into the thickest one to check). If the chicken is overly charred, but not cooked through yet, then transfer to a baking sheet and put in the oven on a low temperature to finish. Put the orange halves onto the barbecue, cut-side down, and cook until charred, hot and softening. Pile the thighs on a platter, add the orange halves for squeezing over and serve.

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