The last days of daylight lingering around till seven are slowly starting to disappear and before that happened I wanted to savor a simple, yet delicious grilled chicken, my Tropical Citrus Grilled Chicken to be exact.
4 limes - zest grated and juiced
2 lemons - zest grated and juiced
2 sour oranges - you can substitute with 1 medium orange, zest grated and juiced
8 ounces pineapple juice
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds of chicken thighs (bone in, skin on)
Additional limes to squeeze over cooked chicken
Combine everything in a zip bag or tightly sealed container. Allow to marinate 6 -8 hours or overnight (best). If using zip bag before to turn ever couple of hours and if using container, shake it around.
Preheat oven to 375. On a foil-lined and greased, lipped baking sheet, arrange the chicken pieces. Pour marinade over the pieces. Roast for 12 minutes.
While chicken roasts, fire up the grill over a high flame, so that the grill is very hot. Spray grates with cooking spray or oil them with a brush. Place chicken thighs on grates skin side up. Lower flame to medium grill for 14 minutes per side.
Do not disturb chicken as it grills, It's ready to flip when it moves easily.
Squeeze chicken with limes once they are removed from grill.
Serve with my Nicaraguan Cabbage Slaw and Simple Boiled Plantains or with a diced avocado, dressed with a splash of lime, a dash of cumin, olive oil and salt & pepper. ENJOY!