Grilled Mexican Citrus Chicken

The day started out foggy, rainy and cold but turned out to be a gorgeous one!

We made this chicken recipe and cooked it outside........

It is scrumptious!

Hope you like it.

What you need.......

1/2 cup orange juice

1/2 cup lime juice

1/2 cup olive or vegetable oil

1/4 cup chopped fresh cilantro

1/4 cup chopped onion

4 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon red pepper sauce

2 cut-up whole chickens (3 to 3 1/2 lb each)

1. In large shallow glass dish or 2-gallon resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 3 hours but no longer than 24 hours.


2. Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides up, on grill. Cover grill; cook over medium heat 15 to 20 minutes.

3. Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning and brushing 2 to 3 times with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Discard any remaining marinade.