Citrus-And-Spice Grilled Chicken

source	Cook's Country
categories	poultry
yield	Serves 4 to 6
prep time
total time

INGREDIENTS

1 onion, chopped course

1 tsp grated lime zest, plus ¼ cup juice (2 limes)

6 garlic cloves

2 Tbsp olive oil

1 Tbsp grated orange zest (2 oranges)

2 tsp dried oregano

1 ½ tsp salt

½ tsp pepper

½ tsp ground cinnamon

½ tsp ground cumin

1/8 tsp ground cloves

3 lbs bone-in chicken pieces, trimmed (breasts halved crosswise)

1 (13 by 9-inch) disposable aluminum roasting pan (for charcoal grill only)

INSTRUCTIONS

1. 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.

2. 2A. 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.

3. 2B. 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.)

4. 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.

5. 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.

NOTES

NUTRITION