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Smoky Garlic and Spice Chicken

A soy sauce-based marinade gives this moist, crispy chicken rich flavor. To make chicken satay, I vary the ingredients a bit and marinate the meat longer. —Tina Repak Mirilovich, Johnstown, Pennsylvania
  • Total Time
    Prep: 20 min. + marinating Grill: 1 hr. + standing
  • Makes
    4 servings


  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons lime juice
  • 6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), split in half lengthwise


  • In a large resealable plastic bag, combine first eight ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
  • Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on the grill rack to coat lightly. Prepare grill for indirect heat, using a drip pan.
  • Place chicken cut side down over drip pan and grill, covered, over indirect medium heat 1 to 1-1/4 hours or until a thermometer reads 170-175°, turning occasionally. Let stand 10 minutes before carving.
Nutrition Facts
7 ounces cooked chicken: 396 calories, 23g fat (6g saturated fat), 131mg cholesterol, 359mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 42g protein.

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