Smoky Garlic and Spice Chicken

By Addie

A soy sauce-based marinade gives this moist, crispy chicken rich flavor. To make chicken satay, I vary the ingredients a bit and marinate the meat longer.—Tina Repak Mirilovich, Johnstown, Pennsylvania

Ingredients

• 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

Preparation

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. Yield: 4 servings.
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REVIEWS:

I just was looking through my taste of home magazines for this recipe. I have made this several times we really enjoy this recipe.

Talk about flavor!!! I used boneless, skinless chicken breasts.

This was awesome! We cut the chicken and set it in a fish basket to BBQ under indirect heat! YUMMY!

I was looking for a different way (other than BBQ) to make chicken on the bone on the grill and this recipe fit the bill nicely. I used chicken thighs instead of Cornish hens, which cut the cooking time significantly. Good flavor, but too spicy for my kids, who ate hot dogs instead. I didn't regret making this but I don't think I would again, mainly because I need something the whole family can enjoy.