Time to fire up the grill! This Southwest Marinated Grilled Chicken has the flavors of lemon, cilantro, cumin and oregano combined to give this Grilled Chicken a delicious and moist Southwest flavor.
We all like Grilled Chicken Breasts, but also like to change it up. You can find Chicken Quarters on sale quite often.
The chicken marinates in the fridge for 8 hours, so Doug added the marinade last night, covered it and slipped it into the fridge. Then removed it from the fridge and let it come to room temperature before grilling.
Along with fresh lemons and red onions, the chicken cooked on the grill for almost an hour, but it was super easy. If you are hosting a cook out or perhaps a Summer Party, this time would allow you to enjoy a refreshing drink with your friends and family, and let the grill do it’s thing.
The original recipe is from the All Fired Up: Smokin’ Hot Secrets for the South’s Best BBQ. If you love to grill, this is one cookbook you will definitely want! We have made several recipes from it already, including the Rosemary Lemonade Slushie, and we have several more bookmarked to try and then share with you.
- ½ cup butter, melted
- ½ cup fresh lemon juice
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- Chicken Quarters (2½ lbs)
- ½ teaspoon salt
- ½ teaspoon pepper
- Add lemon juice to a small bowl
- Whisk in spices until combined, whisk in melted butter
- Reserve ½ cup for basting
- Place washed chicken in a large resealable bag and pour marinade over, gently massage to combine chicken with flavors
- Seal, place in pan and chill for 8 hours
- Preheat grill to 350 - 400 degrees (medium high heat)
- Remove chicken from marinade, discard marinade
- Grill covered with grill lid, 45-60 minutes or until chicken reaches 145 degrees, basting often with reserved butter mixture. Note: you will need to re-heat the mixture before basting