Smoky Garlic and Spice Chicken Recipe

4.5 7 8
Smoky Garlic and Spice Chicken Recipe
Smoky Garlic and Spice Chicken Recipe photo by Taste of Home
Publisher Photo

Smoky Garlic and Spice Chicken Recipe

Read Reviews
4.5 7 8
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 1 hr. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 1 hr. + standing

Ingredients

  • 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

Directions

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

Nutritional Facts

7 ounces cooked chicken: 396 calories, 23g fat (6g saturated fat), 131mg cholesterol, 359mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 42g protein.

Popular Videos

  • 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
  1. In a large resealable plastic bag, combine first eight ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
  2. 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.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSmoky Garlic and Spice Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
williehart62 User ID: 4670486 119883
Reviewed Feb. 19, 2014

"EXCELLENT in my opinion. My younger son is very critical of food that is not one of my own recipes but after he ate this chicken he said that it was GREAT!!!"

MY REVIEW
mrscrazyed1 User ID: 6143812 119882
Reviewed Oct. 29, 2012

"This is a great marinade for just about any poultry. The cumin really makes the taste pop. We used Cornish game hens instead of chicken. They didn't come out very crispy, but DH thinks it may have been his fault, not the marinade's. Will definitely make again."

MY REVIEW
mrsmaxwell User ID: 5326746 180269
Reviewed Aug. 9, 2012

"This marinade is really good on grilled cornish game hens."

MY REVIEW
krazykrisy User ID: 4475315 114221
Reviewed Mar. 12, 2012

"I just was looking through my taste of home magazines for this recipe. I have made this several times we really enjoy this recipe."

MY REVIEW
lesleigh5 User ID: 6116448 137067
Reviewed Oct. 18, 2011

"Talk about flavor!!! I used boneless, skinless chicken breasts."

MY REVIEW
nrf1970 User ID: 3573054 151170
Reviewed Jul. 27, 2011

"This was awesome! We cut the chicken and set it in a fish basket to BBQ under indirect heat! YUMMY!"

MY REVIEW
aug2295 User ID: 4631582 119868
Reviewed Jul. 25, 2011

"I was looking for a different way (other than BBQ) to make chicken on the bone on the grill and this recipe fit the bill nicely. I used chicken thighs instead of Cornish hens, which cut the cooking time significantly. Good flavor, but too spicy for my kids, who ate hot dogs instead. I didn't regret making this but I don't think I would again, mainly because I need something the whole family can enjoy."

Loading Image