La Charred Chicken – a delicious recipe with kosher salt, lime juice, orange juice, canola oil, ground annatto seeds, ground guajillo chile. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine 1/2 teaspoon salt, lime juice, and next 10 ingredients (through cloves) in a medium bowl; stir well.
2
Add chicken to mixture, tossing well. Cover bowl with plastic wrap; refrigerate for 4 hours or up to 8 hours.
3
Prepare grill, heating one side to medium-high, the other to low.
4
Remove chicken from refrigerator 30 minutes before grilling. Remove chicken from marinade; place on a baking sheet. Discard marinade.
5
Place chicken over direct heat, skin side down, on grill rack coated with cooking spray. Grill until browned and slightly charred, about 3 minutes on each side.
6
Move chicken to low-heat side. Cover grill; grill 5 minutes or until a thermometer registers 160u00b0 for white meat and 165u00b0 for dark. Place chicken on a platter. Season with remaining salt.
244
kcal
Calories
17
g
Fat
8
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 teaspoon kosher salt, divided, 3/4 cup fresh lime juice, 1/4 cup fresh orange juice, 1/4 cup canola oil, and more.
Yes, La Charred Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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