CITRUS GRILLED CHICKEN UNDER A BRICK

Steps:

• Whisk juices, avocado oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish.
• Pour ¼ of it in a separate container.
• Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. You can marinate up to 24 hours.
• Take chicken out of fridge 20 minutes before turning on the grill.
• Remove the marinade and discard.
• Pat the chicken dry.
• Mix up the paprika salt and pepper and sprinkle all over the chicken.
• Spray grill rack with nonstick spray.
• Preheat grill and set to indirect heat.
• Slice ½ orange into ¼- to ⅛-inch-thick slices.
• Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs.Place chicken, skin side down, on grill.
• Place foil-wrapped bricks or cast-iron skillet atop chicken (if using bricks, position 1 brick over top half of chicken and 1 brick over bottom half).
• If you use the cast iron skilled, pour the extra marinade you set aside into the skillet and let it cook while the chicken is grilled.
• Remove it to pour on top of the chicken when it's done.
• Cover and grill until skin is crispy and brown, about 15 to 20 minutes.
• Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken.
• Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer.
• Let chicken rest 10 minutes.
• Meanwhile, place citrus on the grill and cook until slightly charred, turning often, about 1 minute.