Grilled Lemon-Orange Chicken with Gremolata

Ingredients

• 2 large lemons
• 4 large garlic cloves
• 1 1 /2 tsp. salt
• 1 1 /2 cups orange juice
•  2 (3 lb.) chickens, cut into quarters, skinned, & first 2 wing joints removed, giblets discarded
• 1/2 cup loosely packed fresh flat-leaf parsley

Makes 8 Servings (1 chicken quarter per serving)

1. Grate the zest from 1 lemon and set aside. Using a vegetable peeler, remove the zest from the remaining lemon in strips, leaving the bitter white pith behind. Squeeze the juice from the lemons; set aside. Using the side of a large knife mash 2 of the garlic cloves with 1/2 teaspoon of the salt until it forms a paste.
2. Combine the orange juice, lemon juice, strips of lemon zest, garlic paste, remaining 1 teaspoon salt, and the cayenne in a jumbo zip-close plastic bag (or divide between 2 large zip-close plastic bags) and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 2 hours or up to 6 hours.
3. Meanwhile, spray the grill rack with nonstick spray; prepare a medium-high fire.
4. Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill rack and grill, turning, until an instant-read thermometer inserted in a thigh registers 165 F, about 25 minutes.
5. To make the gremolata, finely chop the remaining 2 garlic cloves with the parsley; stir in the grated lemon zest. Transfer the chicken to a medium serving platter and sprinkle with the gremolata.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This grilled chicken dish is great for summer or warm weather. The combination of lemon and orange mixed with garlic and gremolata will take you back to Italy. Grilled Italian chicken is so succulent and juicy you'll have it again and again. Gremolata is a quick and easy way to add a touch of bold flavor to almost any dish.