Marinating this chicken for 24 hours is the key for flavor and working ahead. When time to grill the chicken, watch it

carefully so that the chicken doesn’t flair up and burn. You can easily double or triple the recipe, cooking it in batches or on two barbeques. This chicken really requires a charcoal grill, so that the meat can cook slowly and get smoky. Leftovers make great chicken salad.

 

 

6 chicken breasts, bone and skin on

8 chicken thighs, bone and skin on

 

1 bottle white wine

½ cup safflower or other vegetable oil

1 onion, chopped

½ cup chopped cilantro

juice of 2 lemons

4 cloves garlic, minced

1 Tbl. ground chile

1 Tbl. ground cumin

2 tsp. ground ginger

2 tsp. ground cinnamon

1 tsp. ground allspice

1 tsp. ground coriander

 

Cut the chicken breasts in half across the bone. This makes all the chicken pieces about the same size and allows guests to have some of each meat if they prefer.

 

Mix all the ingredients for the marinade in a large bowl or container with a lid. Add the chicken, turning each piece to well coat it with the marinade. Press all the chicken down into the marinade,

Cover and refrigerate fro 24 hours or longer.

 

Remove chicken from refrigerator about 40 minutes before grilling.

Prepare and light a charcoal grill.

When the coals and grill are hot, place chicken on the grill skin side up, draining as much marinade off as possible before putting on grill.

Cover and cook for about 30 minutes before flipping the skin side down and cooking another 15-20 minutes. If chicken needs to cook a little longer, flip them skin side up again. You want the skin crispy and brown but not burned.

 

Serves 8-10.

 

Serving suggestions:

Summer Couscous Salad

Corn, Red Pepper and Zucchini Succotash