Grilled Mexican Citrus Chicken

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

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Servings 8

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ingredients 10
Prep Time 1 hr 15 min
Total Time 4 hr 15 min

Ingredients

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)

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Directions

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.

EXPERT TIPS

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Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 115mg; 115%;
Sodium: 420mg; 420%;
Total Carbohydrate: 4g; 4%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 37g; 37%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 10%;

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;