Flavor-Packed Charcoal-Grilled Chicken 🔥

Restaurant-Style Juicy Grilled Chicken

Juicy, beautifully charred, and loaded with bold flavor!

Ingredients

• 1 whole chicken, butterflied (spatchcocked), or 8 pieces of chicken
• 4 guajillo chiles, seeded and soaked until softened
• 2 ancho chiles, seeded and soaked until softened
• 4 garlic cloves
• ¼ onion
• ½ cup fresh orange juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons vegetable oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground black pepper
• 2 teaspoons salt
• 1 teaspoon chicken bouillon powder (optional)

Instructions

Prepare the Marinade

Place the softened guajillo and ancho chiles, garlic, onion, orange juice, apple cider vinegar, and vegetable oil in a blender.

Add the oregano, cumin, paprika, black pepper, salt, and chicken bouillon powder, if using. Blend until you have a smooth, thick, lump-free marinade.

Marinate the Chicken

Place the chicken in a large dish or bowl and coat it thoroughly with the marinade. Carefully lift the skin and spread some of the marinade underneath as well. This helps keep the meat extra juicy and flavorful.

Cover and refrigerate for at least 4 hours. For the best flavor, marinate overnight.

Grill Over Charcoal

Preheat your charcoal grill to medium heat. Place the chicken on the grill, avoiding direct contact with intense flames.

Cook for 40–60 minutes, depending on the size of the chicken or pieces, turning occasionally to ensure even cooking.

The chicken is done when the meat is fully cooked, the juices run clear, and the skin is golden brown, lightly crisp, and beautifully caramelized.

Special Tip

Before coating the raw chicken, set aside a small amount of the marinade. Mix it with a little melted butter or vegetable oil and use it to baste the chicken while it cooks. This helps keep the meat moist and gives it a gorgeous golden color with an extra layer of flavor.