Chargrilled Santa Fe Chicken™ Recipe
Make Chargrilled Santa Fe Chicken™ Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Chargrill & Finish
Method
Marinade & Chicken
- 1
Prepare the Marinade
In a medium bowl whisk together olive oil, fresh lime juice, orange juice, minced garlic, smoked paprika, ground cumin, ground coriander, chili powder, optional ground ancho/chipotle, kosher salt, and black pepper until emulsified.
- 2
Marinate the Chicken
Pat chicken pieces dry with paper towels. Place chicken in a large zip-top bag or shallow dish and pour the marinade over the chicken, ensuring all pieces are coated. Press out excess air and seal (or cover dish). Refrigerate for at least 1 hour and up to 8 hours (overnight will deepen flavor). Remove chicken from fridge 20–30 minutes before grilling to come closer to room temperature.
Chargrill & Finish
- 3
- 4
Chargrill the Chicken
Place marinated chicken skin-side down over direct heat. Sear 4–6 minutes until deep char marks form and the skin releases easily from the grate. Flip and move to indirect heat (or reduce flame) to finish cooking. Continue grilling with the lid closed until internal temperature reaches 165°F (74°C) for thighs (or 160–165°F for breasts), about 12–20 minutes more depending on piece size. Turn once more halfway through to ensure even cooking and char. Total cook time will be roughly 18–26 minutes.
- 5
- 6
Garnish and Serve
Sprinkle chopped cilantro over the rested chicken, add optional pickled jalapeños or roasted corn salsa as desired, and serve with lime wedges on the side for squeezing. Serve immediately.