Ingredients
1/2
cup orange juice
1/2
cup lime juice
1/2
cup olive or vegetable oil
1/4
cup chopped fresh cilantro
1/4
cup chopped onion
4
teaspoons chili powder
2
teaspoons ground cumin
1
teaspoon salt
1/2
teaspoon red pepper sauce
2
cut-up whole chickens (3 to 3 1/2 lb each)
Preparation
In large shallow glass dish or 2-gallon resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 3 hours but no longer than 24 hours.
Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides up, on grill. Cover grill; cook over medium heat 15 to 20 minutes.
Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning and brushing 2 to 3 times with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Discard any remaining marinade.
