A soy sauce-based marinade gives my moist, crispy chicken a rich flavor. It’s a great way to usher in spring and get the grill flaming once again.
—TINA REPAK MIRILOVICH JOHNSTOWN, PA
PREP: 20 MIN. + MARINATING • GRILL: 1 HR + STANDING • MAKES: 4 SERVINGS
1/3 cup reduced-sodium soy sauce
3 tablespoons lime juice
6 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds), split in half lengthwise
1. In a large resealable plastic bag, combine first eight ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on the grill rack to coat lightly. Prepare grill for indirect heat, using a drip pan.
3. Place chicken cut side down over drip pan and grill, covered, over indirect medium heat 1 to 1 1/4 hours or until a thermometer reads 170-175°, turning occasionally. Let stand 10 minutes before carving.