Ingredients:

  • 2 kg Boneless, Skinless Chicken Thighs or Breasts
  • 1 Tbsp Coarse sea salt (for seasoning the chicken surface)
  • 1/2 cup Fresh Orange Juice (120 mL)
  • 1/4 cup Fresh Lime Juice (60 mL)
  • 1/4 cup Olive Oil (60 mL)
  • 1/4 cup Finely minced Red Onion (60 mL)
  • 4 cloves Freshly minced Garlic
  • 1 tsp Chipotle Chilli Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Mexican Oregano (dried)
  • 1 Tbsp Fine Sea Salt (15 g)
  • 1/2 tsp Black Pepper (freshly ground)
  • 1 Tbsp Tequila (Blanco, optional)

Instructions:

  1. Prep the Aromatics: Finely mince the garlic and red onion. Place them in the mixing bowl.
  2. Juice the Citrus: Juice the oranges and limes directly into a measuring jug, ensuring you have the required quantities.
  3. Combine Dry Ingredients: Add the chipotle powder, cumin, Mexican oregano, salt, and pepper (and optional Tequila, if using) to the bowl with the aromatics. Stir to combine.
  4. Emulsify the Marinade: Pour the citrus juices and the olive oil into the bowl. Whisk vigorously for about 30 seconds until the mixture is fully incorporated and slightly emulsified. Taste and adjust salt if necessary.
  5. Prep the Chicken: Pat the chicken pieces completely dry with paper towels. If using very thick chicken breasts, slice them horizontally to create cutlets of uniform thickness (about 1 inch) for even cooking.
  6. Marinate: Place the chicken into a large Ziploc bag or glass container. Pour the prepared marinade over the chicken, ensuring every piece is coated. Refrigerate for a minimum of 4 hours, or ideally 8 to 12 hours (do not exceed 16 hours).
  7. Prep for Cooking: Remove the chicken from the fridge 30 minutes before cooking. Discard the remaining marinade. Pat the chicken dry again (crucial for a great sear).
  8. Preheat: Preheat your grill (gas or charcoal) to medium-high heat (approx. 200°C / 400°F). Lightly oil the grates.
  9. Grill: Place the marinated chicken pieces on the hot grill. Cook breasts for 5–7 minutes per side; cook thighs for 6–8 minutes per side, until the internal temperature reaches 74°C (165°F).
  10. Rest: Remove the chicken from the grill and let it rest, tented loosely with foil, for 5–10 minutes before slicing or serving.