Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light July 2016


Credit: Dylan and Jeni; Styling: Scott Horne

Recipe Summary

50 mins
4 hrs 50 mins
Serves 6 (serving size: about 3 oz.)


Ingredient Checklist


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

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

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

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

  • 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.

  • 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

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.