Tropical Citrus Grilled Chicken

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.

This is one of my favorite grilled chicken recipes because it has all the flavors that I associate with a meal that is inspired by a tropical climate ... citrus, pineapple, garlic and cumin. This recipes starts out roasting in the oven and is then finished off on the grill.  I've found that this combination keeps the chicken from overcooking on the grill and produces a much juicier and flavor packed chicken. I use bone-in and skin on chicken thighs in this recipe. I think chicken thigh is the best part of chicken because it tends to not dry out, and it certainly packs a whole lot more flavor then chicken breast. Once you've tried this recipe, I think it'll become one of your favorites too!

Serves 4

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!