A soy sauce-based marinade gives this moist, crispy chicken rich flavor. To make chicken satay, I vary the ingredients a bit and marinate the meat longer.—Tina Repak Mirilovich, Johnstown, Pennsylvania
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons lime juice
- 6 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 broiler/fryer chicken (3 to 4 pounds), split in half lengthwise
- In a large resealable plastic bag, combine first eight ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
- Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on the grill rack to coat lightly. Prepare grill for indirect heat, using a drip pan.
- Place chicken cut side down over drip pan and grill, covered, over indirect medium heat 1 to 1-1/4 hours or until a thermometer reads 170-175°, turning occasionally. Let stand 10 minutes before carving. Yield: 4 servings.
Originally published as Smoky Garlic and Spice Chicken in Taste of Home August/September 2011, p82
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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