Meat the DCS Grill

MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

Citrus-and-Spice

Grilled Chicken

SERVES 4 TO 6

1 onion, chopped coarse

6 garlic cloves, peeled

2 tablespoons olive oil

1 tablespoon grated orange zest

2 teaspoons dried oregano

1 ½ teaspoons salt

1 teaspoon grated lime zest

plus ¼ cup juice (2 limes)

½ teaspoon pepper

½ teaspoon ground cinnamon

½ teaspoon ground cumin

⅛ teaspoon ground cloves

3 pounds bone-in chicken pieces, breasts halved

crosswise, trimmed

1. Process onion, garlic, oil, orange zest, oregano, salt,

lime zest and juice, pepper, cinnamon, cumin, and cloves

in food processor until smooth, about 30 seconds; transfer

to zipper-lock bag. Place chicken in bag with marinade and

toss to coat; press out as much air as possible and seal bag.

Refrigerate for at least 1 hour or up to 24 hours, turning

bag occasionally.

2. Turn all burners to high, cover, and heat grill until

hot, about 15 minutes. Turn all burners to medium-low.

(Adjust burners as needed to maintain grill temperature of

about 350 degrees.)

3. Clean and oil cooking grate. Place chicken skin side

up on grill. Cover and cook until bottom is browned and

chicken registers 155 degrees, about 25 minutes.

4. Flip chicken skin side down and turn all burners

to high. Cook until well browned and breasts register

160 degrees and drumsticks/thighs register 175 degrees,

5 to 10 minutes. Transfer chicken to large platter, tent

loosely with aluminum foil, and let rest for 5 to 10 minutes

before serving.

SOUR ORANGE SUBSTITUTE

THE ORIGINAL

Bright, tart sour oranges can

be hard to find.

THE FACSIMILE

Orange zest, lime zest, and

lime juice mimic the sour

orange flavor.