Craig's Lime-Grilled Chicken
When my daughter was visiting a few days ago we had a crowd of people in for a backyard cookout. I turned the barbeque fork over to my son-in-law Craig, a highly accomplished grillmaster, and he decreed that, since we wanted to spend the afternoon at the beach and the evening hanging out with the guests instead of cooking, we'd make his easy-prep, easy-cook lime-garlic grilled chicken.
As promised, this recipe is about as easy as they come:
1 chicken, 3-1/2 lb, cut in half, skin removed
3 cups fresh lime juice
6 cloves garlic, chopped
2 T sugar
2 T salt
1 tsp cayenne pepper
2 tsp ground cumin
1 tsp paprika
Put the chicken, the lime juice and the garlic in a plastic bag and seal it. Place in a bowl in the refrigerator and marinate for 4 - 6 hours, turning the bag over every hour or two. Drain the chicken and pat dry.
Mix the sugar, salt, cayenne, cumin and paprika and rub the mixture over the chicken.
Grill chicken 25 - 30 minutes on a medium-hot charcoal fire, with some hardwood chunks added for smoke, with the grill lid closed. Turn once. Chicken should have an internal temperature of 160º when served.
1) For a large crowd this is good with skinless thighs instead of whole chickens. Allow about 3 per guest as they tend to be small and addictive, and having leftover grilled chicken never hurts. Follow the same procedure, using proportionally the same amounts of lime juice, garlic and rub per pound as in the recipe above. Cooking time is still about 25 minutes.
2) We served this with another of Craig's specialties, Grilled Asparagus à la Sutherland, an excellent pairing.
3) A nice pale ale goes well with this dish.
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