Your family will LOVE this easy Southwestern version of grilled chicken. Frankly the 10 pounds of chicken listed in this recipe was almost not enough for 7 adults and a bunch of young grandkids. They loved it and there were plenty of empty chicken leg bones at the end of the evening to prove it!
Ingredients
- 5 Pounds – Fresh Chicken Drumsticks (Legs)
- 5 Pounds – Fresh Chicken Thighs
- 4 Each – Large Limes
- 3 Tablespoons – Extra Virgin Olive Oil
- 2 Teaspoons – Black Pepper
- 2 Teaspoons – Salt
- 1 Bunch – Fresh Cilantro
- 2 Each – Gallon Sized Plastic Zipper Bags
Preparation
- Prepare two (2) zipper bags for marinating. Each bag will contain 5# of chicken, the juice of one large lime, one tablespoon of extra virgin olive oil, one teaspoon of pepper and one teaspoon of salt.
- Slightly inflate the bag and do the Chicken Dance to coat the each piece of chicken with juice and spices.
- Chill for at least 30 minutes and up to several hours or overnight.
- Grill covered at low temperature (275 to 300 degrees) rotating chicken to prevent burning. This is a slow process and your chicken will cook for approximately 90 minutes, depending on your grill temperature.
- In the last half of the cooking stage, mix the juice from one large lime with the remaining tablespoon of extra virgin olive oil and approximately one cup of cilantro leaves, chipped finely. Baste the chicken with the cilantro-lime-olive oil mixture.
- Serve with fresh avocado and a starch such as rice or potato salad.
- Use the last remaining lime and some of the remaining cilantro for each plate as extra tartness and as a garnish.
- Pray you don’t run out of chicken legs!
Serves 8 adults and a bunch of finger licking grandkids.
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