Cumin Lime Garlic Chicken

By Jaymers

Ingredients

• 6 garlic cloves, minced
• 4 teaspoons kosher salt
• 1 tablespoon sugar
• 2 teaspoons grated lime zest plus 2 tablespoons juice
• 2 teaspoons plus 1/4 cup extra-virgin olive oil, divided
• 1 1/2 teaspoons ground cumin
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 4 (10-ounce) chicken leg quarters, trimmed
• 2 tablespoons fresh cilantro, chopped
• 2 teaspoons fresh oregano, chopped

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Combine garlic, salt, sugar, lime zest, 2 teaspoons oil, cumin, pepper, and cayenne in bowl and mix to form paste. Reserve 2 teaspoons garlic paste for dressing.

Step 2

Position chicken skin side up on cutting board and pat dry with paper towels. Leaving drumsticks and thighs attached, make 4 parallel diagonal slashes in chicken: 1 across drumsticks, 1 across leg joints; and 2 across thighs (each slash should reach bone). Flip chicken over and make 1 more diagonal slash across back of drumsticks. Rub remaining garlic paste all over chicken and into slashes. Refrigerate chicken for at least 1 hour or up to 24 hours.

Step 3

Grill chicken.

Step 4

Meanwhile, whisk remaining 1/4 cup oil, lime juice, cilantro, oregano, and reserved garlic paste together in bowl. Spoon half of dressing over chicken and serve, passing remaining dressing separately.