Prep: 15 minutes | Marinate: 4 hours to overnight | Cook: 1 hour 15 minutes | Makes: 4-6
INGREDIENTS:
- 1 whole chicken (about 4-5 lbs.)
- Juice of 2 limes
- Juice of 1 orange
- 4 cloves garlic, minced
- ¼ cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
INSTRUCTIONS:
- Whisk lime juice, orange juice, garlic, olive oil, cumin, chili powder, oregano, paprika, salt, and pepper. Place whole chicken in a large dish. Pour marinade over chicken, and coat evenly.
- Refrigerate for 4 hours or preferably overnight.
- Preheat grill to medium-high heat (375-400°F).
- Remove the chicken from the marinade and grill, breast side down, for 15 minutes.
- Flip the chicken, and continue grilling for 50-60 minutes until the internal temperature reaches 165°F (75°C). Rest for 10 minutes before carving.
-
Garnish with cilantro, and serve with lime wedges.
NUTRITION:
Calories: 395 kcal | Protein: 35g | Carbohydrates: 5g | Fat: 25g | Fiber: 1g
CHEF'S KNIFE TIP:
When carving the grilled whole chicken, start by cutting through the joints between the thighs and the body using a sharp chef's knife. Then, separate the drumsticks and thighs by slicing through the joint. Next, slice along each side of the breastbone to remove the breasts. Finally, cut the breasts into slices or chunks. Use the chef's knife to make smooth, precise cuts for beautifully plated servings.
