Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from marinade and shake off excess. Discard remaining marinade.
Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
It’s not necessary to use a whole chicken. You can use only legs and thighs to save money or whatever your local supermarket has on sale that week! This is great for skirt steak and pork as well!
Marinating is not necessary if you are in a hurry; just toss your chicken in the mixture and place on the grill.
If you do not have a grill, bake chicken in a preheated 350 degrees F (175 degrees C) oven until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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