Zesty Grilled Chicken With Citrus Slaw

By Kristina Felix

Published July 10, 2025

Zesty Grilled Chicken With Citrus Slaw
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 1 hour
Prep Time
15 minutes
Cook Time
50 minutes
Rating
5(24)
Comments
Read comments

This flavor-packed chicken draws inspiration from Sonoran-style charcoal-grilled chicken that’s marinated in a blend of orange juice and aromatic spices. Here, the chicken is served on top of a quick, tangy carrot and cabbage slaw that adds a refreshing pickle-like crunch and beautiful color to your plate. For deeper flavor, marinate the chicken overnight, then bring it to room temperature before cooking. Whether you prefer the smokiness of an outdoor grill or the convenience of a cast-iron skillet in your oven, the chicken emerges juicy and deeply flavored. Eat as-is, or serve alongside quinoa, rice or French fries.

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Ingredients

Yield:4 servings
  • 1orange, zested and juiced
  • ½cup lime juice, from about 4 limes, divided
  • 4garlic cloves, grated
  • 3tablespoons white vinegar, divided
  • 3tablespoons vegetable oil, divided
  • 2tablespoons brown sugar, divided
  • 1½ teaspoons store-bought or homemade adobo seasoning, preferably salt-free (see Tip)
  • 1teaspoon ancho chile powder or any ground chile, or to taste (optional)
  • Kosher salt
  • 1½ to 2pounds bone-in, skin-on chicken thighs (about 4 thighs)
  • 4medium carrots
  • ¼medium red cabbage
  • 1bunch cilantro, leaves and tender stems roughly chopped
  • ¼cup pepitas
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

639 calories; 47 grams fat; 10 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 10 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 36 grams protein; 852 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, combine orange zest and juice, half of the lime juice, the garlic, 1 tablespoon vinegar, 1 tablespoon oil, 1 tablespoon brown sugar, the adobo seasoning, chile powder, if using, and 1½ teaspoons salt. Mix well and place the chicken in the marinade, tossing so that the chicken is fully coated. Let the chicken sit while your grill heats, or up to overnight. (If marinating the chicken overnight, cover with plastic wrap and refrigerate; bring to room temperature before cooking.)

  2. Step 2

    If using a charcoal grill, heat your coals until white hot and move them to one side so that the grill has a cooler side and a hotter side. (If using a gas grill, heat to medium-high, then turn off one burner.)

  3. Step 3

    Lift the chicken from the marinade, letting the excess drip off (discard the marinade) and place the skin-side up on the cooler side of the grill; grill for 15 to 18 minutes, uncovered, until deeply charred in spots but not burned. (If using a gas grill, cover the grill.) Flip the chicken and cook skin-side down until the skin is crispy and browned and the chicken’s juices run clear, 7 to 10 minutes more. If the skin starts browning too quickly, move the thighs further away from the hottest coals (or to a cooler part of the grill) and cover the grill (with vents half open.) Remove chicken from the grill and tent with foil. The chicken will continue to cook as it rests. Allow to rest for at least 5 minutes before serving.

  4. Step 4

    While the chicken rests, make the slaw. In a large bowl, combine the remaining lime juice with the vinegar, oil, brown sugar and 1½ teaspoons salt. Whisk with a fork until well combined. Grate the carrots on a box grater and thinly slice the cabbage into shreds; add to the bowl with the dressing. Reserve a handful of cilantro to garnish and add the rest to the bowl. Add the pepitas and toss well, then taste and adjust for salt.

  5. Step 5

    To serve, spoon the salad onto a serving platter and place the chicken on top, sprinkled with cilantro leaves.

Tips
  • If using an adobo seasoning blend with salt, omit the salt in the marinade.
  • If you don’t have a grill, place a heavy cast-iron skillet in the oven and heat the oven to 425 degrees. Carefully place the chicken in the hot cast-iron skillet skin-side down, making sure the chicken is not crowded and each thigh has full contact with the hot skillet. Roast for 20 minutes, flip the chicken, then roast for 5 more minutes, until cooked through. Remove from the oven and allow to cool for 5 minutes before serving.

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Ratings

5 out of 5
24 user ratings
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Comments

KateL.

This is delicious and easy. I used radicchio in place of red cabbage because I had it on hand and it was very good.

Lisa

I marinated the chicken for 7 hours. It had flavor and was tender, but it seemed to be lacking something. Maybe a simple dipping sauce? If you have any suggestions, please let me know. Cabbage salad was delicious and incredibly easy to make. Next time I would buy two oranges and use one in the salad for an additional pop of flavor. We also served the salad with sesame sticks for a little crunch.

Julie

Easy and delicious summer meal. I used a bag of broccoli slaw and it was very good with the dressing.

Stacey

Used two small but juice-filled oranges to rave reviews.

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