Description
Mexican grilled chicken delights with zesty citrus marinade and charred perfection. Succulent meat promises a fiesta of flavors that transports palates straight to authentic street-side culinary magic you’ll savor with each delicious bite.
Ingredients
Scale
Main Proteins:
- 3 pounds chicken thighs, legs and/or breast, bone-in or boneless, skin-on or skinless, trimmed of any excess fat
Liquid Base:
- ½ cup (120 milliliters) orange juice
- ¼ cup (60 milliliters) lime juice
- 3 tablespoons (45 milliliters) olive oil
Spices and Seasonings:
- 3–4 garlic cloves minced or 1 tablespoon garlic paste
- 1 tablespoon achiote powder ground annatto seed or achiote paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano (Mexican preferred)
- 2 teaspoons sea salt or Kosher salt
- ½ teaspoon ground black pepper
Instructions
- Craft the zesty marinade by blending all ingredients in a large, sealable container, ensuring the achiote paste dissolves completely for uniform flavor distribution.
- Submerge the chicken pieces thoroughly in the marinade, massaging the liquid into every crevice to guarantee maximum flavor absorption. Let the poultry rest at ambient temperature for 30 minutes or refrigerate up to 4 hours to prevent protein breakdown.
- Prepare the grilling surface by cleaning and lightly oiling the grates. For gas grills, heat to medium-high (375º – 425ºF), creating dual temperature zones. For charcoal grills, distribute hot coals to one side of the cooking surface, establishing direct and indirect heating areas.
- Extract the chicken from the marinade, allowing excess liquid to drip off. Position pieces skin-side down over direct heat, initiating the cooking process with a crisp sear.
- Rotate the chicken every 5 minutes to ensure even browning, spending approximately 20 minutes over direct heat for bone-in pieces.
- Transition the chicken to the cooler section of the grill, continuing to cook indirectly until the internal temperature reaches 160º – 165ºF (71º – 74ºC), using a meat thermometer for precision.
- Remove from heat and loosely tent with aluminum foil, allowing the meat to rest for 10 minutes, which helps redistribute juices and complete the cooking process.
- Alternative oven method: Preheat to 400ºF (204ºC), positioning a wire rack inside a foil-lined baking pan. Arrange chicken skin-side up, roasting for 35-45 minutes, flipping once midway. Verify doneness by confirming internal temperature of 165ºF (74ºC).
- Let the roasted chicken rest, covered, for 10 minutes before serving to ensure optimal moisture and tenderness.
Notes
- Maximize flavor by breaking up achiote paste thoroughly during marinade mixing for even distribution.
- Timing matters: Marinate chicken for 30 minutes to 4 hours, avoiding longer periods to prevent protein breakdown.
- Two-zone grilling technique ensures perfectly cooked chicken with crispy skin and juicy interior.
- Frequent turning every 5 minutes helps achieve even charring and prevents burning.
- Use a meat thermometer to verify chicken reaches safe internal temperature of 160º-165ºF.
- Allow chicken to rest tented with foil for 10 minutes to redistribute juices and enhance tenderness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 362 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 180 mg