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Citrus-Cilantro Grilled Garlicky Chicken
This bold, brightly flavored grilled chicken couldn’t be easier: Whir aromatics in a blender, pour a portion of the puree onto the chicken, grill the pieces and serve them with the remaining puree as a sauce. The only knife work needed is for trimming the chicken and halving any breasts that are larger than 12 ounces. The flavor combo was inspired by Cuban mojo, which is tangy with citrus, herbal with oregano and pungent with garlic. We’ve also added an entire bunch of cilantro to create a vibrant green dual-purpose puree and a duo of spices for layered flavor that works well with the charring that comes from cooking over live fire. Serve with rice, beans and fried sweet plantains.
4 to 6
Servings
Tip
Don’t worry if one clamshell package of fresh oregano comes up a bit shy of the ¼ cup needed for this recipe. Simply use as much as you have. But don’t supplement with dried oregano, which has a different flavor profile. When it comes to cilantro, however, it’s important to use the correct amount to get the right volume of puree. If the cilantro bunches at the supermarket are on the small side, purchase two.
1 hour
Ingredients
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3
pounds bone-in, skin-on chicken breasts or thighs, trimmed
-
3
cups lightly packed fresh cilantro (from 1 large bunch)
Directions
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01Cut each chicken breast that weighs more than 12 ounces in half crosswise. Put the chicken in a large bowl. In a blender, combine the cilantro, oil, oregano, garlic cloves, orange zest and juice, lime zest and juice, granulated garlic, coriander, cumin, 1 teaspoon salt and ½ teaspoon pepper. Blend on high, scraping the jar as needed, until smooth, about 1 minute. Pour ⅓ cup of the puree onto the chicken; transfer the remaining puree to a small bowl and set aside. Sprinkle the chicken with 1 teaspoon salt and rub the puree into all sides. Let stand at room temperature while you prepare the grill.
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