Photo: Dylan and Jeni; Styling: Scott Horne
Active Time
50 Mins
Total Time
4 Hours 50 Mins
Yield
Serves 6 (serving size: about 3 oz.)

Look for ground annatto seeds and ground guajillo chile powder in the spice section of Latin markets. If 3-pound chickens are unavailable, buy enough precut, bone-in, skin-on breasts, thighs, legs, and wings to equal 6 pounds.

How to Make It

Step 1

Combine 1/2 teaspoon salt, lime juice, and next 10 ingredients (through cloves) in a medium bowl; stir well.

Step 2

Add chicken to mixture, tossing well. Cover bowl with plastic wrap; refrigerate for 4 hours or up to 8 hours.

Step 3

Prepare grill, heating one side to medium-high, the other to low.

Step 4

Remove chicken from refrigerator 30 minutes before grilling. Remove chicken from marinade; place on a baking sheet. Discard marinade.

Step 5

Place chicken over direct heat, skin side down, on grill rack coated with cooking spray. Grill until browned and slightly charred, about 3 minutes on each side.

Step 6

Move chicken to low-heat side. Cover grill; grill 5 minutes or until a thermometer registers 160° for white meat and 165° for dark. Place chicken on a platter. Season with remaining salt.

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