Tropical Grilled Chicken
Boneless chicken thighs marinated in orange juice, lime, garlic, cumin and oregano, then grilled until charred at the edges. Marinate it in the morning and it is ready to cook after work.
Boneless chicken thighs marinated in orange juice, lime, garlic, cumin and oregano, then grilled until charred at the edges. Marinate it in the morning and it is ready to cook after work.
Tropical Grilled Chicken
Ingredients
Marinade
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup olive oil
- 4–5 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Chicken
- 2 lb (900 g) boneless, skinless chicken thighs
Instructions
- Make the marinade.
Whisk the orange juice, lime juice, olive oil, garlic, cumin, oregano, salt and pepper together in a bowl.
- Marinate.
Put the chicken in a sealable bag or a dish and pour the marinade over it. Turn to coat. Refrigerate for at least 2 hours or up to overnight.
- Heat the grill.
Heat the grill to medium-high, about 400°F (200°C), and oil the grates.
- Grill.
Lift the chicken out of the marinade and let the extra drip off. Grill for 6 to 8 minutes per side, until slightly charred and the thickest piece reaches 175°F (80°C). Discard the leftover marinade.
- Rest.
Rest the chicken for 5 minutes before serving.
Notes
Don't go much past overnight: The citrus juice starts to break down the surface of the meat, and it turns mushy after about 24 hours.
Thighs: Thigh meat stays juicy over high heat and forgives a minute or two of overcooking. Chicken is safe at 165°F (74°C), but thighs are better and more tender at 175°F (80°C).
Indoors: Cook in a hot cast-iron skillet or under the broiler, 6 to 7 minutes per side.
Serving: Good with rice and beans, grilled pineapple, or sliced into tacos.
