Chicken is one of those proteins that you can cook a thousand different ways with hundreds of different flavors and it will almost always taste good. Chicken can be found in just about every culinary cuisine around the world because it can take on so many different flavors, and be cooked in so many ways. You can grill it, bake it, slow cook it, smoke it, boil it, fry it…cue Bubba. For this particular recipe, I went with frying the chicken up in a cast-iron skillet and then finishing it off in the smoker. Holy moly does the ginger and citrus sing in this recipe!
The cast-iron skillet I use for this recipe is a Lodge 12-inch Skillet with Assist Handle. The assist handle makes it much easier to carry the pan over to the smoker – be sure to use a potholder on both handles. The smoker I use is a Traeger Pro Series 34 – but whatever smoker you have will work for this as long as you have enough room for the skillet. If you don’t have a smoker -you can use your grill. All you need to do is add some wood chunks or pellets (in a smoker box or directly to the coals). Make sure your vents are closed up to hold the smoke.
I served this chicken with some corn on the cobb – which I also cooked on the smoker. I wrapped it in aluminum foil after adding some butter, cumin, ground ginger, and ground garlic. I like to put the corn in right at the start of preheating the smoker so that it has plenty of time to cook all the way through. Along with some good ol’ parsley rice.
Now Let’s Get Cookin’!
Ginger Citrus Chicken
- 4 Chicken Leg Quarters split, skin removed
- 1 Navel Orange cut in slices
- 1 tsp Sesame Seeds
For the Marinade
- 3 Navel Oranges 3 juiced, zested
- ¼ cup Honey
- ¼ cup Avocado Oil
- 1 tbsp Fresh Ginger grated
- 1 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tsp Sriracha
- 4 Garlic Cloves minced
- 1 tbsp Parsley
- Combine marinade ingredients and add to gallon zippered bag. Add chicken to bag and let sit for at least 30 minutes (up to 24 hours).
- Prepare remaining ingredients. Preheat grill or smoker to medium-high.
- In a large cast iron skillet over medium-high heat, add pieces of chicken (reserve marinade). Cook for 4 minutes on each side. Add reserved marinade to pan. Sprinkle with half of sesame seeds and add half of orange slices.
- Loosely cover skillet with aluminum foil. Place covered skillet on center of grill or smoker and close lid. Let cook (undisturbed) for 30 minutes. Remove foil and cook another 10 minutes.
- Remove from grill and sprinkle with remaining sesame seeds and remaining orange slices.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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