Citrus Marinated Grilled Chicken (Print Version)

# Ingredients:

→ Marinade

01 - 1/2 cup orange juice
02 - 1/4 cup lime juice
03 - 3 tablespoons olive oil
04 - 3-4 garlic cloves, minced (or 1 tablespoon garlic paste)
05 - 1 tablespoon achiote powder (ground annatto seed) or achiote paste
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon dried oregano (Mexican preferred)
09 - 2 teaspoons sea salt or kosher salt
10 - 1/2 teaspoon ground black pepper

→ Chicken

11 - 3 pounds chicken thighs, legs and/or breast, bone-in or boneless, skin-on or skinless, trimmed of any excess fat

→ To Serve (Optional)

12 - Lime wedges
13 - Fresh cilantro, chopped

# Instructions:

01 - Add all marinade ingredients to a resealable plastic bag big enough to hold the chicken (or a bowl if preferred). Mix thoroughly to combine. If using achiote paste, make sure to break it up so it mixes well with the rest of the ingredients.
02 - Add the chicken to the bag and seal it. Massage the bag to ensure the marinade coats the chicken well. Marinate for 30 minutes at room temperature or for up to 4 hours in the refrigerator. Do not marinate for more than 4 hours as the acidic marinade can change the chicken's texture.
03 - For a gas grill: Clean and oil the grill grates. Preheat an outdoor gas grill to medium-high heat (between 375°F–425°F) and turn off the burners on one side to create direct and indirect heat zones. For a charcoal grill: Clean and oil the grates. Light a chimney with enough charcoal to cover half the grill. When coals are covered with gray ash, pour them on one side of the grill to create direct and indirect heat zones.
04 - Remove the chicken from the marinade, shaking off excess liquid. Discard marinade. For bone-in chicken, place pieces skin-side down directly over the heat and cook for about 20 minutes, turning every 5 minutes with the lid closed between flips. Move chicken to the cooler side and cook over indirect heat for an additional 15-20 minutes until internal temperature reaches 160°F–165°F.
05 - Preheat the oven to 400°F. Line a baking pan with aluminum foil or parchment paper and place a wire rack inside the pan. Remove chicken from marinade, shaking off excess liquid, and discard marinade.
06 - Lay the chicken skin-side up on the wire rack, leaving 1-2 inches between each piece. Bake for 35-45 minutes or until the internal temperature reaches 165°F, flipping once during cooking.
07 - Remove the chicken from the grill or oven and allow to rest, tented with aluminum foil, for 10 minutes before serving. Garnish with chopped cilantro and serve with lime wedges if desired.

# Notes:

01 - Do not marinate the chicken for more than 4 hours. Acidic marinades can change the texture of the chicken, turning it mushy if left too long.
02 - Always use a meat thermometer to ensure your chicken is fully cooked. The chicken is done when the internal temperature in the thickest part reaches 160°F–165°F.
03 - Due to carryover cooking, you can remove the chicken from the heat source when it reaches 160°F; the temperature will rise to 165°F while resting.
04 - Grilling times vary depending on the chicken parts: bone-in dark meat (35-40 minutes total), bone-in white meat (30-35 minutes total), boneless chicken (about 20-25 minutes total).

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