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Sonoran Desert Grilled Chicken

Prep Time:

15 Minutes

Cook Time:

15-20 Minutes


4 Servings


Beginner -Intermediate

About the Recipe

Sonoran Grilled Chicken



1 spatchcocked chicken or drumsticks and thighs

1/4 cup red wine vinegar

1/2 cup good quality Arizona red wine (something you’d actually drink) 2021 Caduceus Merkin Vineyards Chupacabra | Vivino United States

1/4 cup olive oil

1 tablespoon Timoteo's Desert Rattler Rub

1 tablespoon Timoteo's Sonoran Spice Rub

1 tablespoon unsweetened ground chocolate ( Mexican preferred)

1 teaspoon oregano preferably Mexican

1 teaspoon Timoteo's Pollo Festiva Rub

1 tablespoon minced cilantro

1 tablespoon course ground salt

1 tablespoon onion flakes

2 cloves garlic minced


Step 1

Secure all of the marinade ingredients in a large re-sealable plastic bag along with the chicken.

Step 2

Massage the marinade into the chicken until well combined and coated. Marinate for at least 4-6 hours or overnight.

Step 3

Heat grill or grill pan to medium. Grill for 15-to 20 minutes per side, covered, until the juices run clean. longer if you are cooking a spatchcocked chicken.

Spatchcock Chicken Technique - How to Spatchcock a Chicken - YouTube

Serve with fresh cilantro, sliced serrano peppers and your favorite salsa.

Calories: 731kcal | Carbohydrates: 5g | Protein: 39g | Fat: 60g | Saturated Fat: 12g | Cholesterol: 155mg | Sodium: 1691mg | Potassium: 509mg | Sugar: 2g | Vitamin A: 925IU | Vitamin C: 21.6mg | Calcium: 60mg | Iron: 3.1mg

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