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
How to Make It
Combine 1/2 teaspoon salt, lime juice, and next 10 ingredients (through cloves) in a medium bowl; stir well.
Add chicken to mixture, tossing well. Cover bowl with plastic wrap; refrigerate for 4 hours or up to 8 hours.
Prepare grill, heating one side to medium-high, the other to low.
Remove chicken from refrigerator 30 minutes before grilling. Remove chicken from marinade; place on a baking sheet. Discard marinade.
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.
Move chicken to low-heat side. Cover grill; grill 5 minutes or until a thermometer registers 160° for white meat and 165° for dark. Place chicken on a platter. Season with remaining salt.