La Charred Chicken

• 1 teaspoon kosher salt, divided
• 3/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1/4 cup canola oil
• 1 tablespoon ground annatto seeds
• 1 tablespoon ground guajillo chile
• 1 tablespoon garlic powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 2 (3-lb.) chickens, each cut into 8 pieces
• Cooking spray

1. Combine 1/2 teaspoon salt, lime juice, and next 10 ingredients (through cloves) in a medium bowl; stir well.
2. Add chicken to mixture, tossing well. Cover bowl with plastic wrap; refrigerate for 4 hours or up to 8 hours.
3. Prepare grill, heating one side to medium-high, the other to low.
4. Remove chicken from refrigerator 30 minutes before grilling. Remove chicken from marinade; place on a baking sheet. Discard marinade.
5. Place chicken over direct heat, skin side down, on grill rack coated with cooking spray. Grill until browned and slightly charred, about 3 minutes on each side.
6. Move chicken to low-heat side. Cover grill; grill 5 minutes or until a thermometer registers 160u0b0 for white meat and 165u0b0 for dark. Place chicken on a platter. Season with remaining salt.

kosher salt, lime juice, orange juice, canola oil, ground annatto seeds, ground guajillo chile, garlic, ground coriander, ground cumin, black pepper, ground allspice, ground cloves, chickens, cooking spray

Taken from www.myrecipes.com/recipe/la-charred-chicken (may not work)