Ingredients

  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 4 chicken leg quarters (trimmed of any excess fat)
  • 2 tablespoons fresh cilantro (chopped)
  • 6 garlic cloves (finely crushed and minced)
  • 1½ teaspoons ground cumin
  • 2 tablespoons lime juice (juice from 1 lime is about right)
  • 2 tablespoons grated lime zest
  • ¼ cup olive oil + 2 teaspoons
  • 1 teaspoon dried oregano
  • 1 tablespoon sugar

Ready In 140 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a small bowl combine 2 teaspoons of olive oil, garlic, salt, sugar, lime zest, pepper and cayenne seasoning; mix together to form a paste. (Reserve 2 teaspoons and set aside)Pat leg quarters dry. Scour about 4 times skin side up cutting down to the bone. Rub and work the seasoning paste into the cuts and over the chicken pieces. Marinate in the fridge for 1-24 hours.While the chicken is marinating prepare the dipping sauce by mixing together the remaining ¼ cup of olive oil, lime juice, cilantro, oregano and the set aside garlic paste. Set aside.Preheat and prepare the grill to medium high heat, and lightly oil the grill grates.Grill chicken skin side up until lightly browned. Flip the chicken and continue cooking until skin side is nicely browned. Flip the chicken again and cook until juices run clear or to an internal temperature of 180F in the thickest part. Turn again if necessary.
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  • EQUIPMENT:
  • Length: 1440 minutes

Step 2

  • Serve the chicken hot with the dipping sauce over the top.
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