A fresh spin on one of our favorite recipes, which is a gentle nudge to tweak, explore, and create in the kitchen. A few small changes can bring a whole new flavor experience. This combination of flavors reminds us of grilled chicken at Abuela's house in the Yucatan region of Mexico. It was a dish loved by the whole family, especially Papi. So - this one's for you Papi!
Orange and Cilantro Grilled Chicken
Rated 5 stars by 1 users
Category
Dinner / Chicken
Servings
4 - 6
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
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2 lb Chicken drumsticks and bone-in thighs
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2 Limes, juiced, reserve peel for marinade
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1 Orange, juiced, reserve peel for marinade
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6 cloves garlic, crushed
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2-3 tsp Montana Mex Jalapeño Seasoning (adjust to heat preference)
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1 Tbsp Montana Mex Sweet Seasoning
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2 Tbsp Montana Mex Mild Chile Seasoning
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½ Cup fresh Cilantro, chopped
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3 Tbsp Montana Mex Avocado Oil
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1/2 tsp Salt
Directions
Combine all ingredients and pour over chicken. Marinade for a minimum of 2 hours or up to 48 hours.
Prepare a charcoal or gas grill over medium/heat; Brush and oil the grill grate.
Place the chicken on the grill evenly spaced. Cook for a total of 30 - 35 minutes turning every 5 minutes and basting with the marinade often.
Cook until the exterior is a delicious reddish brown and internal temperature registers at 165*F on a cooking thermometer.
Note:
Pro Tip: The longer the marinade time, the more flavorful the chicken - be sure to allow as much time as you can, it's worth it!
Chicken is fully cooked when the thickest part of the chicken is pierced with a knife and the liquid that runs out runs clear.
From my table to yours, Bien Provecho!