Fire up the grill! This Southwest Marinated Grilled Chicken is packed with bold flavors from lemon, cilantro, cumin, and oregano, creating a juicy and delicious dish with a perfect Southwest twist.
MARINADE INGREDIENTS
- ½ cup butter, melted
- ½ cup fresh lemon juice
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon garlic salt
- 1 teaspoon cumin
Chicken
- 2 ½ lbs chicken quarters
- ½ teaspoon salt
- ½ teaspoon pepper
INSTRUCTIONS
- In a small bowl, whisk together lemon juice, spices, and melted butter until well combined.
- Set aside ½ cup of the marinade for basting.
- Place washed chicken quarters in a large resealable bag and pour the marinade over them. Gently massage to evenly coat the chicken.
- Seal the bag, place it in a pan, and refrigerate for 8 hours to marinate.
- Preheat the grill to 350–400°F (medium-high heat).
- Remove chicken from the marinade and discard the used marinade.
- Grill with the lid closed for 45–60 minutes, basting often with the reserved butter mixture. Ensure the chicken reaches an internal temperature of 165°F. Reheat the reserved marinade before basting.
NOTES
- Prep time includes marinating time.
- Always discard any marinade that has come in contact with raw chicken.
