Grilled Mexican Citrus Chicken

Grilled Mexican Citrus Chicken

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

Prep Time

1:15

Hr:Mins

Total Time

4:15

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 5 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.