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Ingredients
- 1 whole frying chicken* (3-1/2 pounds),
quartered
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 large cloves garlic, minced
- 1/2 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
* Substitute 3-1/2 pounds of chicken parts for whole
chicken, ifdesired. Grill legs and thighs about 35 minutes and breast
halves about 25 minutes (over indirect heat) or until chicken is
no longer pink in center, turning once. Grill boneless/skinless
chicken breasts over direct heat about 7 minutes per side.
Directions
- Rinse chicken under cold running
water; pat dry with paper towels. Arrange chicken in a large sealable
plastic bag.
- Combine remaining ingredients in
a small bowl; pour half of mixture over chicken. Seal the
bag and refrigerate chicken at least 1 hour or overnight. Cover
and reserve remaining mixture in refrigerator to use for basting.
- Remove chicken from marinade; discard
marinade.
- Arrange charcoal briquets on each
side of large rectangular metal or foil drip pan. Pour hot tap
water into drip pan until half full. Place chicken on grid directly
above drip pan.
- Grill chicken, skin side down, on
covered grill 25 minutes. Baste with reserved baste. Turn chicken;
cook 20 to 25 minutes or until juices run clear and chicken is
no longer pink in center. Makes 6 servings.
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