ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

LA Charred Chicken

Photo: Dylan and Jeni; Styling: Scott Horne

Active time 50 mins
Total time 4 hrs, 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.

Ingredients

  • 1 teaspoon kosher salt, divided
  • 3/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1/4 cup canola oil
  • 1 tablespoon ground annatto seeds
  • 1 tablespoon ground guajillo chile
  • 1 tablespoon garlic powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 (3-lb.) chickens, each cut into 8 pieces
  • Cooking spray

Nutrition Information

  • calories 351
  • fat 17.5 g
  • satfat 4.3 g
  • monofat 7.2 g
  • polyfat 4.2 g
  • protein 44 g
  • carbohydrate 3 g
  • fiber 1 g
  • cholesterol 133 mg
  • iron 2.6 mg
  • sodium 444 mg
  • calcium 35 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

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

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

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

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

  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.

  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.