Tex-Mex Tequila Lime Grilled Chicken

1. 1

   Heat your outdoor grill for indirect cooking. If using charcoal, place the briquettes on one side of the grill. Place a drip pan in the bottom of the cool side of the grill. In a bowl, combine cilantro, oregano, paprika, and 2 teaspoons lime zest. Season to taste with salt and pepper. Reserve half.

2. 2

   In a bowl, stir together 2 tablespoons lime juice, dressing, tequila and reserved herb mixture. Gently loosen skin of the chicken. Spread remaining dry herbs under the skin. Brush with dressing mixture.

3. 3

   Place chicken on a grill over drip pan. Cover and cook for 1 hour and 15 mins, basting occasionally with dressing mixture. Let chicken stand for 10 mins before carving.

* Per serving · 4 servings · Values may vary.

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