+

Mexican BBQ Chicken

Mexican BBQ Chicken

Ingredients (10)

For the marinade:

  • 3.5 ounces achiote paste
  • 1 cup chopped fresh cilantro
  • 2 jalapeños, trimmed and seeded if desired
  • 6 garlic cloves, peeled
  • Juice of 1 lime
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
  • 2/3 cup freshly squeezed orange juice
  • 1 whole chicken, cut into 6 pieces (2 leg/thigh pieces and 4 breast pieces)
Try Amazon Fresh
Nutritional Information
  • Calories77
  • Fat3.7g
  • Saturated fat0.99g
  • Trans fat0.02g
  • Carbs7.18g
  • Fiber0.7g
  • Sugar3.93g
  • Protein4.3g
  • Cholesterol20.83mg
  • Sodium194.89mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This recipe is inspired by Mexico’s pollo al carbon, chickens marinated and cooked on huge charcoal grills. The marinade contains achiote paste, chopped cilantro, jalapeños, garlic, lime, and orange juice.

Tips for Chicken

Instructions

  1. 1Combine all of the marinade ingredients except the orange juice in a blender or food processor. Puree until smooth. Add the orange juice and puree until combined. Pour into a large mixing bowl and add the chicken. Cover and marinate overnight in the refrigerator.
  2. 2Remove the chicken from the marinade and pat it dry with paper towels. Let stand at room temperature for 30 minutes while you prepare a grill.
  3. 3Prepare an outdoor grill for medium heat; if using a charcoal grill, set up the coals for indirect heat. When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil (or spray with cooking spray). You can also use a stove-top grill over medium-high heat. Spray it with cooking spray before proceeding.
  4. 4Arrange the chicken over the hottest part of the grill and cook, turning once halfway through, for about 10 minutes, or until the skin starts to crisp but not burn. Move the chicken pieces to the cooler part of the grill, cover, and cook, turning occasionally, until cooked through (a meat thermometer should read 165°-170°F), about 15 to 20 minutes longer. If using a stove-top grill or gas grill, turn the heat to medium low and cook until cooked through.
Load Comments

Recommended from Chowhound

10 Herbal Lemonades to Upgrade Your Summer Picnic
Food News

10 Herbal Lemonades to Upgrade Your Summer Picnic

by Pamela Vachon | Recall that scene in “Bridesmaids” when Kristen Wiig’s character is handed a pink lemonade en route...

11 Ways to Sip (and Eat!) Sweet Tea This Summer
Recipe Round-Ups

11 Ways to Sip (and Eat!) Sweet Tea This Summer

by Joey Skladany | You're not considered a real Southerner unless you take your tea extra sweet. We're not talking three...

Rosé All Day: Here's How Your Favorite Wine Is Actually Made
Explainers

Rosé All Day: Here's How Your Favorite Wine Is Actually Made

by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...