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Smoky Garlic and Spice Chicken


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  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons lime juice
  • 6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), split in half lengthwise


Servings 4


Step 1

In a large resealable plastic bag, combine the first eight
ingredients. Add the chicken; seal bag and turn to coat. Refrigerate
for 8 hours or overnight.
Drain and discard marinade. Moisten a paper towel with cooking oil;
using long-handled tongs, lightly coat the grill rack.
Prepare grill
for indirect heat, using a drip pan.

Place chicken cut side down over drip pan and grill, covered, over
indirect medium heat for 1 to 1-1/4 hours or until a meat
thermometer reads 180°, turning occasionally. Let stand for 10

minutes before carving.

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