Ingredients:
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon extra virgin olive oil
1 tablespoon garlic, minced
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 chicken breast halves
Directions:
To make marinade: In a medium bowl, whisk the marinade ingredients.
Place the chicken in a large, plastic resealable bag and pour in the marinade, place in a bowl, and refrigerate for 6-8 hours, turning occasionally.
Remove the chicken from the bag and reserve the marinade. Pour the marinade into a small saucepan, brign to a boil over high heat, and boil for a minute.
Grill, bone side down, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30-40 minutes. Baste once or twice with the boiled marinade. For crispier skin, grill the chicken, skin side down, over Direct Medium heat during the last 5 minutes of grilling time. Brush with a little of the marinade just before serving.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.