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Smoky Garlic and Spice Chicken

 Smoky Garlic and Spice Chicken
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
4 ServingsPrep: 20 min. + marinating Grill: 1 hr. + standing


  • 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.
Nutritional Facts: 7 ounces cooked chicken equals 396 calories,

2 of 2

Smoky Garlic and Spice Chicken (continued)

Nutritional Facts: 23 g fat (6 g saturated fat), 131 mg cholesterol, 359 mg sodium, 2 g carbohydrate, 1 g fiber, 42 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.