Latin-Style Grilled Charcoal Chicken

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

1. 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.
2. 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.
3. 3Prepare the grill by filling a chimney starter with charcoal and placing crumpled newspaper or brown paper bags at the bottom. Remove the top grate from the grill and position the chimney starter on the lower grate. Ignite the newspaper using a long match or lighter, allowing the coals to gradually catch fire. It should take around 10-15 minutes for the coals to be glowing red with a white ash coating and minimal black spots. Carefully empty the hot coals onto one side of the grill evenly, adjusting their placement if necessary with long grill tongs. Oil the top grate before placing it over the hot coals to create a 2-zone heat setup, designating one side as hot (with coals) and one side as cool (without coals). Cover the grill, open the air vent on top, and allow it to heat up for 5 minutes before proceeding further.
4. 3Full steps, exact amounts, and Cook Mode are available after sign-in.Open in ChefSphere