Grilled Citrus Chicken With Grilled Tropical Fruit

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Servings: 6 Difficulty: Advanced
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A vibrant summer feast featuring smoky citrus-rum chicken paired with caramelized mangoes, pineapples, and bananas.
Grilled Citrus Chicken With Grilled Tropical Fruit recipe image

This dish is a celebration of summer flavors, combining the smoky depth of grilled chicken with the bright sweetness of tropical fruits. The chicken is marinated in a zesty blend of orange, lime, and lemon juices, dark rum, and spicy chipotle chiles, creating a tender, aromatic protein that is both savory and slightly sweet. The grilled fruit&# 226;ÂÂmango, pineapple, and bananaâÂÂadds a caramelized texture and juicy contrast that cuts through the richness of the meat. Perfect for backyard barbecues, summer potlucks, or a festive weeknight dinner, this recipe brings a vacation vibe to your table. ItâÂÂs easy to prepare ahead of time, allowing the marinade to work its magic, making it a stress-free yet impressive meal for family and friends.

Grilled Citrus Chicken With Grilled Tropical Fruit recipe image
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Grilled Citrus Chicken With Grilled Tropical Fruit

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1898.9

Description

This dish is a celebration of summer flavors, combining the smoky depth of grilled chicken with the bright sweetness of tropical fruits. The chicken is marinated in a zesty blend of orange, lime, and lemon juices, dark rum, and spicy chipotle chiles, creating a tender, aromatic protein that is both savory and slightly sweet. The grilled fruit&# 226;ÂÂmango, pineapple, and bananaâÂÂadds a caramelized texture and juicy contrast that cuts through the richness of the meat. Perfect for backyard barbecues, summer potlucks, or a festive weeknight dinner, this recipe brings a vacation vibe to your table. ItâÂÂs easy to prepare ahead of time, allowing the marinade to work its magic, making it a stress-free yet impressive meal for family and friends.

Ingredients

Directions

  1. In a blender, combine 1/2 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lime juice, 1/4 cup freshly squeezed lemon juice, 1/2 cup dark rum, 6 chopped garlic cloves, 3 tablespoons brown sugar, 3 canned or rehydrated chipotle chiles, 3 seeded and chopped red peppers, 1 medium thinly sliced red onion, 3 tablespoons cider vinegar, and 1/4 cup olive oil.
  2. Pulse the mixture gently until well combined but still slightly chunky.
  3. Place the chicken pieces (wings, thighs, and drumsticks) in a large baking dish or resealable bag.
  4. Pour the marinade over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight, turning the chicken once to ensure even flavor distribution.
  5. Peel, pit, and cut 2 large mangoes into 1-inch pieces. Peel 3 ripe bananas and cut them on the bias into thick slices. Peel and slice 1 pineapple into chunks.
  6. Place the mango pieces, banana slices, and pineapple on a large sheet of heavy-duty aluminum foil. Brush lightly with the juice of 1 lime and set aside.
  7. Remove the chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature.
  8. Preheat your grill to medium-high heat. Once hot, brush the grill grates with vegetable oil to prevent sticking.
  9. Season the chicken generously with salt and freshly ground pepper.
  10. Place the chicken pieces on the grill, cavity sides down if using larger pieces. Cook for 10 minutes.
  11. Turn the chicken and baste with some of the reserved marinade. Continue cooking for another 10 minutes.
  12. Baste and turn the chicken every 5 minutes for an additional 15 to 20 minutes, or until the chicken is tender and cooked through (internal temperature of 165ðF).
  13. While the chicken finishes cooking, lightly brush the fruit on the foil with melted butter.
  14. Place the foil packet on the grill during the last 10 minutes of the chicken's cooking time. Allow the heat to reach the fruit, then fold the foil into a sealed packet.
  15. Cook the fruit packet until the fruit is slightly limp and lightly charred, about 5-7 minutes.
  16. Transfer the grilled chicken to a serving platter.
  17. Open the foil packet and carefully arrange the grilled tropical fruit along the edges of the chicken.
  18. Serve immediately while warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1898.9kcal
% Daily Value *
Total Fat 95.3g147%
Saturated Fat 26.2g131%
Cholesterol 707.1mg236%
Sodium 651.5mg28%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 214.5g429%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not use any marinade that has touched raw chicken for basting unless you have reserved a portion before adding it to the chicken, or brought the used marinade to a rolling boil for several minutes to kill bacteria.

For a spicier kick, leave the seeds in the chipotle chiles. For milder heat, remove them.

If bananas are too soft to handle, chill them briefly before slicing to make cutting easier.

You can substitute other tropical fruits like peaches or nectarines if mangoes or pineapples are out of season.

Keywords: grilled chicken, tropical fruit, citrus marinade, rum chicken, summer grilling, mango, pineapple, banana, chipotle, barbecue, outdoor cooking, party food, smoky, zesty, glazed fruit, main course, family dinner, easy marinade, summer recipes, grilled vegetables
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