- Average
- Average budget
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
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.