Chicken breasts and thighs work well in this recipe, if you can't find the whole bird. Allow at least 1 hour (or up to 8) for chicken to marinate before cooking. The dipping sauce can be made 1 day in advance.
Servings: Serves 4
  • 2 cloves garlic , minced
  • 1 teaspoon sea salt
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon hot Hungarian paprika
  • 1/2 cup olive oil
  • 1/4 cup chopped cilantro , plus cilantro sprigs, for garnish
  • 1 (3- to 4-pound) chicken , cut into 8 pieces
Dipping sauce:
  • 2/3 cup plain yogurt
  • 1/4 cup chopped cilantro
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1/4 teaspoon sea salt , plus more to taste
  • 1/4 teaspoon freshly ground black pepper , plus more to taste
To make chicken: Place all ingredients (except chicken) in a blender. Puree until smooth. Place chicken pieces in a mixing bowl, add spice mixture and, using your hands, toss chicken to coat. Cover with plastic wrap and marinate at room temperature for 1 hour, or refrigerate up to 8 hours.

To make dipping sauce: Meanwhile, in a small serving bowl, combine yogurt, cilantro and lime juice; mix well. Stir in salt and pepper. Adjust seasoning to taste. Cover and refrigerate until ready to serve.

Preheat gas grill to medium, or prepare a charcoal grill for direct grilling over medium heat. Place chicken pieces on the grill, the breasts skin side down. Cover and cook, turning occasionally, 20 to 25 minutes. Chicken should be browned, crusty and cooked through, so juices run clear when pierced with a fork. Remove cooked pieces to a serving platter; keep warm in a low oven until the rest of the chicken is done. Garnish with cilantro sprigs. Serve with dipping sauce on the side.


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