Servings: 4
Prep time: 15 minutes
Total time: 2 hours

Ingredients

2 blood oranges
2 cara cara oranges
2 naval oranges
4 tablespoons olive oil
1 (3-4 pound) chicken, backbone removed and halved lengthwise
kosher salt and freshly ground black pepper, to taste
¼ cup shelled pistachios, roughly chopped
1 small bunch purslane

Directions

1. Halve one of each of the oranges and squeeze their juices into a large bowl. Mix with 2 tablespoons of the olive oil and add the chicken halves, coating completely. Cover and refrigerate 1 ½ hours.
2. Light a grill. Season the chicken with salt and pepper and cook, flipping once, until a thermometer inserted into the thickest part of the chicken reads 165°F, about 25 to 30 minutes. Transfer to a cutting board to rest for 10 minutes, then to a serving platter.
3. Meanwhile, cut the peel from the remaining oranges and cut the oranges into circles about ¼-inch thick. Toss with the remaining olive oil, pistachios, purslane, salt, and pepper. Serve with the chicken.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.