Mexican BBQ Chicken with Orange and Oregano
Servings 4
Prep time
10 minsCook time
40 minsTotal time
50 minsIngredients
Method
- In a large mixing bowl, combine orange zest, juice, cider vinegar, salt, sugar and Mexican seasoning. Add chicken to bowl and mix to coat well with marinade.
- Heat BBQ to medium and lightly brush grill with oil.
- Remove chicken from marinade, reserving leftover liquid. Place chicken skin-side down on grill and cook for 4–5 minutes, to give skin char marks. Turn chicken, baste with reserved marinade then cover and cook for 35 minutes or until chicken reaches an internal temperature* of 74°C.
- Remove chicken from the grill, cover with tinfoil and set aside to rest for 10 minutes.
- To serve, cut chicken in quarters and sprinkle with oregano.
Simon says ...
If you don’t have a meat thermometer, chicken is cooked when there is no pink flesh and juices run clear when pierced with a sharp knife in the thickest part.
