Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1 tablespoon ground cumin
1/2 cup roughly chopped fresh cilantro
Juice of 4 limes
2 cloves garlic, peeled and minced.
Freshly ground black pepper
3 tablespoons olive oil
1 tablespoon ground cumin
1/2 cup roughly chopped fresh cilantro
Juice of 4 limes
2 cloves garlic, peeled and minced.
1. Preheat the grill to 500 degrees.
2. Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow (GRILL SAFE) baking pan and toss with a drizzle or two of the olive oil. Dust with ground cumin and place in the oven.
3. Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 30 minutes, then remove from the grill and allow to rest for 5 minutes.
4. As the chicken cooks, combine the cilantro, lime juice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken and serve, ideally with rice and beans.
2. Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow (GRILL SAFE) baking pan and toss with a drizzle or two of the olive oil. Dust with ground cumin and place in the oven.
3. Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 30 minutes, then remove from the grill and allow to rest for 5 minutes.
4. As the chicken cooks, combine the cilantro, lime juice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken and serve, ideally with rice and beans.
Serves 8.
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