LA Charred Chicken

Name: LA Charred Chicken
Total time: 4 h 50 min
Yield: Serves 6 (serving size: about 3 oz.)
Ingredients: 1 teaspoon kosher salt, divided; ¾ cup fresh lime juice; ¼ cup fresh orange juice; ¼ cup canola oil; 1 tablespoon ground annatto seeds; 1 tablespoon ground guajillo chile; 1 tablespoon garlic powder; 1 teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon black pepper; ¼ teaspoon ground allspice; ¼ teaspoon ground cloves; 2 (3-lb.) chickens, each cut into 8 pieces; Cooking spray

3 Ratings
4 Reviews

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.

By Paola Briseño González

Recipe by Cooking Light July 2016

Gallery

Credit: Dylan and Jeni; Styling: Scott Horne

Recipe Summary

active:

50 mins

total:

4 hrs 50 mins

Yield:

Serves 6 (serving size: about 3 oz.)

Nutrition Info

Directions

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

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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.

Nutrition Facts

Per Serving:

351 calories; fat 17.5g; saturated fat 4.3g; mono fat 7.2g; poly fat 4.2g; protein 44g; carbohydrates 3g; fiber 1g; cholesterol 133mg; iron 2.6mg; sodium 444mg; calcium 35mg; sugars 1g.

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Napaparadise

12/23/2018

This recipe makes a lot, so I halved it, used one chicken cut into parts. To make this I bought annatto seeds (red), and ground them in my spice grinder. Couldn't find guajillo chile, so subbed with pasilla chile. Quick and easy to grill on a weeknight. This chicken was very flavorful, a wonderful change from the usual. To grill, I just grilled over direct heat, turning occasionally till done.

Lauren

07/23/2018

Both reviews on this are from people who haven't even made the dish. Very unhelpful.

SusanBegin

09/12/2016

I would love to try the recipe but can not find the ground guajillo chile. I found the annatto seeds. I am not sure they are fresh or not because one package at the store the seeds were black the other package the seeds were red. Which is it? I found Guajillo Chili's whole. Can I make the power myself?

brenro

06/17/2016

Haven't made this yet but right off the bat the cooking method is backward. Cooking outdoors you should always use the reverse sear method for indirect cooking. Do your low and slow indirect cooking first and then finish with a sear over direct heat. Trust me on this your meat will thank you.

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