Charcoal-grilled chicken with bold Latin flavors.
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Nutrition per Serving
Ingredients
Estimated total cost: €12.73 · €3.18/serving
- 4 skin-on, bone-in chicken breasts (3-4 lb.)Est. price €6.00–€10.00
- 2 large orangesEst. price €0.60–€1.00
- 3 limes, dividedEst. price €0.45–€0.75
- 2 medium onions, dividedEst. price €0.40–€0.70
- 7 garlic cloves, dividedEst. price €0.20–€0.35
- 2 Tbsp. vegetable oil or grapeseed oil, divided, plus more for grillEst. price €0.10–€0.20
- 3 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, dividedEst. price €0.05–€0.10
- 1 Tbsp. ancho chile powderEst. price €0.30–€0.50
- 2 tsp. ground cuminEst. price €0.15–€0.25
- 1 tsp. dried Mexican oreganoEst. price €0.25–€0.40
Steps
- 1In a large bowl or resealable plastic bag, place 4 bone-in chicken breasts with the skin on, totaling 3–4 pounds. Using a food processor or blender along with a Microplane, finely grate the zest of 2 large oranges and 2 limes. Squeeze the juice from the zested oranges and limes into the processor until you have about 1¼ cups of juice. Quarter one medium onion and add it to the processor along with 6 garlic cloves. Incorporate 1 tablespoon of vegetable oil or grapeseed oil, 2 teaspoons of Diamond Crystal salt or 1¼ teaspoons of Morton kosher salt, followed by adding in 1 tablespoon ancho chile powder, 2 teaspoons ground cumin, 1 teaspoon dried Mexican oregano, and finally, add in around one teaspoon freshly ground black pepper. Process or blend everything until it reaches a slightly chunky yet uniform consistency in color. Proceed to pour this marinade over the chicken and mix well to ensure even coating. Cover the bowl securely or seal the bag containing the chicken and marinade mixture before placing it in the refrigerator for at least half an hour up to a maximum of four hours for marination purposes.
- 2Prepare the salsa components while the chicken cooks. Start by dehusking 1 lb. of tomatillos and rinsing them before placing them in a medium heatproof bowl. Peel 1 medium onion, halve it, and combine it with the tomatillos. Remove the stems from 2 jalapeños or serrano chiles, discard them, and add the chiles to the bowl. Drizzle 1 Tbsp. of vegetable oil or grapeseed oil over the ingredients and sprinkle with either 1 tsp. Diamond Crystal salt or ½ tsp. Morton kosher salt; mix everything together until evenly coated.
Cultural note
Latin-Style Grilled Charcoal Chicken is a popular dish in Latin American cuisine, known for its vibrant flavors and use of citrus, chiles, and herbs like cilantro. The grilling method and spice blend reflect the traditional cooking techniques and ingredients of the region.
Seasonal note
This Latin-Style Grilled Charcoal Chicken is perfect for summer grilling when oranges, limes, onions, tomatillos, jalapeños, and cilantro are in season.
Health note
This dish is a good source of protein, with 32g per serving, and also provides essential vitamins A and C. However, it is high in sodium with 650mg per serving and moderate in fat with 20g, including 4g of saturated fat.
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