Ingredients:
– Juice of 2 medium oranges
– 5 pounds chicken thighs and/or legs
– 2 tablespoons paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 2 tablespoons Badia Complete Seasoning
– 2 packets Sazón
– ½ teaspoon black pepper
– 1 teaspoon chicken bouillon
– 2 teaspoons Adobo
Instructions:
- Prepare the Chicken:
Clean and trim the chicken if needed. Place chicken pieces in a large bowl or a Ziploc bag.
- Add Citrus:
Pour the freshly squeezed orange juice over the chicken and rub it in thoroughly to coat.
- Season the Chicken:
In a small bowl, combine all the spices: paprika, garlic powder, onion powder, Badia Complete Seasoning, Sazón, black pepper, chicken bouillon, and Adobo.
- Marinate:
Rub the spice mix into the chicken, making sure to coat every piece well. Gently pull back the skin on the thighs/legs and get some seasoning underneath for deeper flavor.
- Let it Rest:
Allow the chicken to marinate in the fridge for at least 1 hour, preferably overnight for the best flavor.
- Grill the Chicken:
Preheat your grill to 350–375°F.
– If using a charcoal grill:Set up a two-zone fire by banking the coals to one side of the grill. This creates a hot side for searing and a cooler side for slower cooking. Start the chicken skin side down over the hot zone for 3–5 minutes until nicely charred, then move it to the cooler zone to continue cooking without burning. Cover the grill to maintain temperature.
- Grill & Flip:
After searing, flip the chicken and grill over the cooler zone for another 20–25 minutes, turning occasionally to avoid burning and ensure even cooking.
- Check for Doneness:
Use a meat thermometer to check the internal temperature. Chicken is fully cooked when it reaches 165°F at the thickest part.
- Rest & Serve:
Remove from the grill and let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute and keeps the meat tender.