• 2servings
  • 50minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsPotassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup soy sauce

  2. 2 tablespoons fresh lime juice

  3. 5 garlic cloves

  4. 2 teaspoons ground cumin

  5. 1 teaspoon paprika

  6. 1/2 teaspoon dried oregano

  7. 1 tablespoon vegetable oil

  8. 1 whole chicken (about 3 1/2 pounds), quartered

  9. Accompaniment: lime wedges

Instructions Jump to Ingredients ↑

  1. Marinate chicken:

  2. Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.

  3. Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.

  4. Grill chicken:

  5. If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.

  6. If using a gas grill, preheat all burners on high, then reduce heat to medium-high.

  7. Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).


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