Citrus-and-Spice Grilled Chicken
When this popular Latin dish migrated north to Mexican restaurants across the states, it left its citrus flavor behind. We went looking for it.
Why This Recipe Works
This long-time standard in Mexican taquerias has relatively recently made its way across the border. Chicken halves are left to soak in a mixture of sour orange, onion, garlic, oregano, cumin, and warm spices like cinnamon and cloves, perfuming the chicken with a tangy, well-seasoned bite. Since sour oranges aren’t readily available across the U.S., we devised a substitute of orange zest, lime zest, and lime juice for similar zip. We also opted for using chicken parts to get the most marinade possible in each square inch of meat.