30 minutes
A zesty and spicy grilled chicken dish infused with the flavors of citrus and a blend of spices.
Garlic, peeled
cloves
Onion, quartered
each
Oregano, fresh or dried
tablespoons
teaspoons
Cayenne
teaspoons
pinches
to taste
to taste
Oil, peanut or preferred variety
tablespoons
Orange Juice, freshly squeezed
tablespoons
Lime Juice, freshly squeezed
tablespoons
Chicken Thighs, boneless or with bones
0 lb
chopped for garnish
1. Grill Setup
Preheat grill to a moderate heat or preheat broiler, with the rack positioned about 4 inches from the heat source.
2. Marinade Mix
In a blender or food processor, combine garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper, and oil. Blend until smooth. Stir in orange and lime juices, then taste and adjust the seasoning. The mixture should be robust in flavor.
3. Chicken Marination
Coat chicken thighs evenly with the marinade. For enhanced flavor, let marinate for 30 minutes if time permits.
4. Grilling
Place chicken on the grill and cook for 6-8 minutes per side if boneless, or approximately 10 minutes per side if with bones, until the skin is well-browned and the interior is cooked to at least medium.
5. Garnish and Serve
Arrange the grilled chicken on a serving platter and sprinkle with chopped cilantro.
Swap in orange juice and zest, add soy sauce and ginger to the marinade, and replace the chili with a bit of hoisin sauce for sweetness and umami.
Use lime as your citrus base, add some tequila to the marinade if desired, and include cumin and coriander for a Mexican flair.
Swap the chicken thighs for pork chops or tenderloin, adjusting cooking time as needed for the cut of pork. The citrus and spice will complement the pork beautifully.
Use lemon instead of mixed citrus, and incorporate fresh herbs like rosemary and thyme into the marinade.
A firm fish like salmon or swordfish can be substituted, but reduce the marinade time to prevent the citrus from "cooking" the fish.
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