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Chili Citrus Marinated Chicken

Contributed By: Judy, AZ | See all of Judy's recipes
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This is a great southwestern marinade that works well on chicken. The marinade also works well as a dressing for a black bean salad or a grilled corn salad.
1 Chicken, cut up
Salt and pepper to taste
¼ cup Olive oil
¼ cup Canola oil
1 tbsp Smoked olive oil, optional
¾ cup Lemon or lime juice, freshly squeezed
1 tbsp Shallot, minced
2 tbsp Chili powder
1 tbsp Ground cumin
2 tsp Freshly ground black pepper
2 tbsp Worcestershire sauce
If using a whole chicken, cut the chickens into legs, thighs, breasts, and wings and place in a large pan. Otherwise, use about 3 ½ to 4 ½ lbs of your favorite chicken pieces.

Whisk together the marinade ingredients in a small bowl. Pour marinate over the chicken at least 2 hours or even better….refrigerate overnight. Safety note: poultry must be marinated in the refrigerator, not on the counter.

When ready to grill, remove chicken from marinade and wipe off so that there is still a little remaining on the chicken. Add salt and pepper to the chicken.

Preheat the grill to medium hot. Using indirect method, place chicken on the grill. Occasionally turn the chicken over and baste with additional marinade, if desired. It should not be turned until the chicken easily releases from the grill.

Once the internal temperature reaches 165°, or its juices run clear, remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving.

Date Added: 06/07/2010
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