Food Recipes Dinner Kewpie-Marinated Chicken 5.0 (1) 2 Reviews A simple combination of lime, cumin, hot paprika and Kewpie mayo is the secret to this delicious grilled chicken from Food & Wine's Justin Chapple. Slideshow: More Chicken Recipes By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: John Kernick Active Time: 30 mins Total Time: 1 hr Yield: 4 to 6 Cook Mode (Keep screen awake) Ingredients 1 cup Kewpie mayonnaise 2 teaspoons finely grated lime zest plus 2 tablespoons fresh lime juice 1 1/2 tablespoons ground cumin 1 1/2 tablespoons hot paprika Kosher salt Pepper Two 3-pound whole chickens Extra-virgin olive oil, for brushing Directions In a bowl, whisk the Kewpie with the lime zest and juice, the cumin, paprika, 1 tablespoon of salt and 1 teaspoon of pepper. Working on a large rimmed baking sheet, using scissors, cut along either side of the chicken backbones to remove them. Flatten the chickens and, using a knife, cut slashes all over the legs and breasts. Spread the marinade on both sides of the chickens. Refrigerate for 2 hours. Bring to room temperature before grilling. Set up a grill for indirect grilling, then heat to 400°; oil the grate. Scrape some of the marinade off the chicken. Set the chicken skin side down on the grate over indirect heat. Close the grill and cook, turning once, until the chicken is lightly charred and an instant-read thermometer inserted in the thickest part of the breast registers 160°, about 25 minutes. Transfer to a board and let rest for 10 minutes before serving. Serve With Grilled onions, such as spring onions, red onions, cipollini and scallions. Originally appeared: July 2017 Rate It Print