Grilled Mexican Citrus Chicken

A zesty citrus marinade keeps the chicken moist and tender while grilling.

Prep Time: 1 hour 15 min
Total Time: 4 hours 15 min
Makes: 8 servings

(2 ratings)

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1/2	cup orange juice
1/2	cup lime juice
1/2	cup olive or vegetable oil
1/4	cup chopped fresh cilantro
1/4	cup chopped onion
4	teaspoons chili powder
2	teaspoons ground cumin
1	teaspoon salt
1/2	teaspoon red pepper sauce
2	cut-up whole chickens (3 to 3 1/2 lb each)

1.	In large shallow glass dish or 2-gallon resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 3 hours but no longer than 24 hours.
2.	Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides up, on grill. Cover grill; cook over medium heat 15 to 20 minutes.
3.	Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning and brushing 2 to 3 times with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Discard any remaining marinade.
High Altitude (3500-6500 ft): Grill over medium-low heat.

Kitchen Tips

To reduce grilling time, use 8 boneless skinless chicken breasts; grill them for 15 to 20 minutes, turning once.

Nutrition Information:

1 Serving: Calories 380 (Calories from Fat 210); Total Fat 23g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 115mg; Sodium 420mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 2g); Protein 37g Percent Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 4%; Iron 10% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 5 1/2 Lean Meat; 1 1/2 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

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