Citrus-and-Spice Grilled Chicken
By America's Test KitchenPublished on November 9, 2012
Time
1½ hours, plus 1 hour marinating
Yield
Serves 4 to 6
Ingredients
1 onion, chopped course1 teaspoon grated lime zest, plus ¼ cup juice (2 limes)6 garlic cloves 2 tablespoons olive oil 1 tablespoons grated orange zest (2 oranges)2 teaspoons dried oregano 1 ½ teaspoons salt ½ teaspoon pepper ½ teaspoon ground cinnamon ½ teaspoon ground cumin ⅛ teaspoon ground cloves 3 pounds bone-in chicken pieces, trimmed (breasts halved crosswise)1 (13 by 9-inch) disposable aluminum roasting pan (for charcoal grill only)
Instructions
- Process onion, lime juice, garlic, oil, orange zest, oregano, salt, lime zest, pepper, lime juice, cinnamon, cumin, and cloves in food processor until smooth, about 30 seconds; transfer to zipper-lock bag. Pat chicken dry with paper towels and add to bag, turning to coat. Refrigerate for 1 to 24 hours, turning occasionally.
- For a charcoal grill: Open bottom vent completely and place pan in center of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into 2 even piles on either side of pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-low. (Adjust burners as needed to maintain grill temperature around 350 degrees.)
- Clean and oil cooking grate. Place chicken skin side up on grill (in center of grill if using charcoal). Cover and cook until bottom is browned and chicken registers 155 degrees, about 25 minutes.
- Flip chicken skin side down. If using charcoal, slide chicken to hot part of grill. If using gas, turn all burners to high. Cook until well browned and breasts register 160 degrees and thighs/drumsticks register 175 degrees, 5 to 10 minutes. Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve.
Time
1½ hours, plus 1 hour marinatingYield
Serves 4 to 6Ingredients
1 onion, chopped course
1 teaspoon grated lime zest, plus ¼ cup juice (2 limes)
6 garlic cloves
2 tablespoons olive oil
1 tablespoons grated orange zest (2 oranges)
2 teaspoons dried oregano
1 ½ teaspoons salt
½ teaspoon pepper
½ teaspoon ground cinnamon
½ teaspoon ground cumin
⅛ teaspoon ground cloves
3 pounds bone-in chicken pieces, trimmed (breasts halved crosswise)
1 (13 by 9-inch) disposable aluminum roasting pan (for charcoal grill only)
Ingredients
1 onion, chopped course
1 teaspoon grated lime zest, plus ¼ cup juice (2 limes)
6 garlic cloves
2 tablespoons olive oil
1 tablespoons grated orange zest (2 oranges)
2 teaspoons dried oregano
1 ½ teaspoons salt
½ teaspoon pepper
½ teaspoon ground cinnamon
½ teaspoon ground cumin
⅛ teaspoon ground cloves
3 pounds bone-in chicken pieces, trimmed (breasts halved crosswise)
1 (13 by 9-inch) disposable aluminum roasting pan (for charcoal grill only)
Ingredients
1 onion, chopped course
1 teaspoon grated lime zest, plus ¼ cup juice (2 limes)
6 garlic cloves
2 tablespoons olive oil
1 tablespoons grated orange zest (2 oranges)
2 teaspoons dried oregano
1 ½ teaspoons salt
½ teaspoon pepper
½ teaspoon ground cinnamon
½ teaspoon ground cumin
⅛ teaspoon ground cloves
3 pounds bone-in chicken pieces, trimmed (breasts halved crosswise)
1 (13 by 9-inch) disposable aluminum roasting pan (for charcoal grill only)
Why This Recipe Works
For this popular Mexican grilled chicken dish, chicken halves are left to soak in a mixture of sour orange, onion, garlic, oregano, cumin, and warm spices such as cinnamon and cloves, perfuming the chicken with a tangy, well-seasoned bite. Instead of using the traditional sour oranges to flavor this dish, we used a combination of orange zest, lime zest, and lime juice for similar zip. We also opted for using chicken parts to get the most marinade possible in each square inch of meat.
Instructions
- Process onion, lime juice, garlic, oil, orange zest, oregano, salt, lime zest, pepper, lime juice, cinnamon, cumin, and cloves in food processor until smooth, about 30 seconds; transfer to zipper-lock bag. Pat chicken dry with paper towels and add to bag, turning to coat. Refrigerate for 1 to 24 hours, turning occasionally.
- For a charcoal grill: Open bottom vent completely and place pan in center of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into 2 even piles on either side of pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-low. (Adjust burners as needed to maintain grill temperature around 350 degrees.)
- Clean and oil cooking grate. Place chicken skin side up on grill (in center of grill if using charcoal). Cover and cook until bottom is browned and chicken registers 155 degrees, about 25 minutes.
- Flip chicken skin side down. If using charcoal, slide chicken to hot part of grill. If using gas, turn all burners to high. Cook until well browned and breasts register 160 degrees and thighs/drumsticks register 175 degrees, 5 to 10 minutes. Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments