Cappers Farmer Blogs > Our Fair Field

Mi Encantada Crazy Chicken

Renee-Lucie BenoitHere's a super easy summer chicken dish to grill outdoors and help keep the kitchen cool. I was introduced to a version of it when I went to a local fast food restaurant that served Mexican food. Of course, they would not share their recipe so to the best of my ability I came up with a my own version and, if I do say so myself, I like it even better.

Crazy Grilled Citrus Marinated Chicken


1 chicken, quartered (or 3-4 chicken breasts depending on how big they are or 4 chicken thighs)
1 tablespoon mild chili powder
1 tablespoon mild paprika
2 teaspoons cumin powder
About 1/2 to 3/4 cup of orange juice, fresh or frozen (if you use fresh grate the skin, too)
Juice of 3 limes, fresh or reconstituted
1 teaspoon of sugar
8 - 10 garlic cloves (or less if that's too garlicky for you) finely chopped
1/2 bunch coarsely chopped cilantro
2-3 tablespoons of olive oil
1/2 cup beer or pineapple juice (optional)
Salt and pepper to taste


Put chicken in a glass or ceramic dish. Don't use metal because the orange juice will react and give it a funny taste. Mix all the ingredients together and stir well. Pour the marinade over the chicken and turn it to coat all the pieces. Let it sit on the counter for no more than an hour then put in the refrigerator for 24 hours if you can. The flavors are more robust if you do but if you're ready to eat sooner at least marinate it for an hour or two.


Grill your chicken over a hot grill according to what cut of meat you have until it is golden brown and crispy.

Garnish with sprigs of cilantro and serve with lime wedges for squeezing. I like a fresh tomato and green bell pepper salad with chopped scallions on the side.