Sinaloa Chicken

🧂 Ingredients

• 1 whole chicken

  cut up (about 3-3 ½ pounds)
• For Marinade:
• 1 cup orange juice
• 1/3 cup white vinegar
• Juice of 2 limes
• 1 tablespoon vegetable oil
• 1 small white onion

  peeled and roughly chopped
• 3-4 dried guajillo chilis
• 4 cloves garlic

  peeled
• 1 tablespoon fresh thyme leaves
• 2 teaspoons Mexican oregano

  Sub with 1 1/2 teaspoons Italian oregano
• 1 1/2 teaspoons salt

  (adjust to your liking)
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon

Instructions

• 1 Place dried guajillo chilis into a glass dish. Pour hot water over top, cover,
  and let stand for 20 minutes. Doing this will rehydrate the chilis and make them
  easier to blend.
• 2 Once the chiles have rehydrated, add them along with the remaining marinade
  ingredients to a blender. Blend until all contents are well combined.
• 3 Place chicken pieces into a large glass baking dish. Pour marinade over the top,
  making sure all parts are well coated. Cover the dish tightly with plastic wrap,
  and place into the refrigerator for 6-8 hours.
• 4 Ready the charcoal grill for a two-zone, indirect cook of 300 degrees F. Add a
  small handful of apple or cherry wood chips to the fire for smoky flavor
  (optional).
• 5 While the grill is heating up, remove pan with chicken from the fridge and let
  it stand at room temperature for 10-15 minutes.
• 6 Remove chicken from marinade and place the pieces onto the hottest part of the
  grill.
  
  Brush any excess marinade onto the chicken.
  
  Get a nice sear on the skins (about 3-5 minutes), turn , and do the same to the
  other side.
  
  Move chicken to the cooler part of the grill and finish cooking over indirect
  heat.
• 7 Once the chicken reaches an internal temperature of 165 degrees F. for breast
  meat, and 175 for thighs and legs, it is done.
• 8 Remove chicken from the grill, place onto a serving platter, and serve with your
  favorite side dishes.
• 9 Store leftover chicken in an airtight container in the refrigerator for up to 3
  days. Freeze in vacuum-sealed bags for up to 8 weeks.

Nutrition Info