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
Dinner / Chicken
4 - 6
2 lb Chicken drumsticks and bone-in thighs
2 Limes, juiced, reserve peel for marinade
1 Orange, juiced, reserve peel for marinade
6 cloves garlic, crushed
2-3 tsp Montana Mex Jalapeño Seasoning (adjust to heat preference)
1 Tbsp Montana Mex Sweet Seasoning
2 Tbsp Montana Mex Mild Chile Seasoning
½ Cup fresh Cilantro, chopped
3 Tbsp Montana Mex Avocado Oil
1/2 tsp Salt
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.
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!