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.
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Southwest Marinated Grilled Chicken
- Total Time: 9 hours
Description
Lemon, cilantro, cumin and oregano combine to give this chicken Southwest flavoring. Recipe from PocketChangeGourmet.com
Ingredients
Marinade
- 1/2 cup butter, melted
- 1/2 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 (2 1/2 lbs)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Add lemon juice to a small bowl
- Whisk in spices until combined, whisk in melted butter
- Reserve 1/2 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
Notes
Prep time includes marinating time
- Prep Time: 8 hours
- Cook Time: 1 hour
6 Comments
I love the new look and the chicken!
Thanks so much Angie! We are excited about the new look!
~Liz
Have you ever baked this in the oven? Just curious how long and what temp. Thanks!!!
Hi Erica, we have not baked them. Although, I would bake them at 325-350 degrees, for about an hour. Test the internal temperature of the chicken using a thermometer, it should be 160 degrees.
Hope that helps! Thanks for stopping by!
~Liz
I don’t understand the choice of butter as the fat. It solidified making the marinade less effective. Also, while grilling the chicken I would have liked to baste it with the left behind marinade, but it was too solid to be of much use, even though I took the chicken out of the fridge 45 minutes prior to grilling. I will make this again, but I think I will try Olive oil instead of butter
We have used it multiple times in the oven and on the stove top. The butter works great when cooking with either of these options and the kids LOVE the chicken. Always a hit when we make it. Thanks for the recipe!