- 1/4 cup fresh lime juice (about 3 limes)
- 1/4 cup red wine vinegar
- 3 tablespoons aji amarillo paste
- 2 tablespoons sugar
- 2 teaspoons dried oregano
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon ground cumin
- 6 garlic cloves, grated
- 6 bone-in chicken leg-thigh guarters
- 1/2 teaspoon kosher salt
- calories 210
- fat 8.1 g
- satfat 2.2 g
- monofat 2.9 g
- polyfat 1.9 g
- protein 26 g
- carbohydrate 7 g
- fiber 1 g
- cholesterol 89 mg
- iron 2 mg
- sodium 425 mg
- calcium 29 mg
How to Make It
Combine the lime juice and the next 7 ingredients (through garlic) in a large bowl. Stir well.
Marinate the chicken in the above mixture. Cover and refrigerate 4 hours to overnight. Longer is better.
Ready a charcoal grill for cooking over low-slow indirect heat, maintaining a temperature of 250°.
Sprinkle the chicken with salt.
Place the chicken legs on the unheated side of the grill (away from the source of the heat) and cover the grill.
Turning every 15 minutes or so, cook for 2 hours 45 minutes, or until the chicken pulls away from the bone with little effort.