Chicken Marinated in Garlic, Chilies and Citrus Juices
You can never have too many main course recipes, so give Chicken Marinated in Garlic, Chilies and Citrus Juices a try. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 1529 calories, 117g of protein, and 112g of fat per serving. This recipe serves 6. If you have onion, ground ancho chilies, garlic cloves, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Whisk oil, orange and lime juices, ground and canned chilies and garlic in 15x10x2-inch baking dish to blend.
Add chicken halves and turn to coat. Cover and refrigerate at least 4 hours or overnight, turning occasionally.
Prepare barbecue (medium heat).
Remove chicken halves from marinade.
Sprinkle with salt and pepper. Grill until chicken is cooked through, turning occasionally, about 40 minutes.
*Ground pasilla and ancho chilies are found in the spice section of some supermarkets. If unavailable, use dried pasilla and ancho chilies, sold in Latin American markets, specialty foods stores and some supermarkets. Seed and stem chilies and finely grind in spice grinder, blender or coffee grinder.
**Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.