| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | c | Vegetable (corn) oil |
| 6 | Cloves garlic — pressed | |
| 1 | tb | Plus 1 tsp chili powder |
| 1 | tb | Fresh lime juice |
| 2 | ts | Ground cumin |
| 1 | ts | Ground coriander (or a few |
| Sprigs of fresh cilantro) | ||
| 1/2 | ts | Ground clove |
| 1/4 | g | Cayenne pepper |
| 5 | lb | Chicken pieces |
| Salt/freshly ground pepper | ||
| To taste |
INSTRUCTIONS
Combine first eight ingredients in a medium bowl. Arrange chicken in large pan in single layer. Pour oil mixture over it. Turn chicken to coat. Cover and refrigerate at least four hours or overnight, turning occasionally. Prepare barbecue grill (medium heat). Remove chicken from pan, reserving marinade. Season chicken with salt and pepper. Grease grill rack and arrange chicken on rack, skin side down. Cover and grill until cooked through, basting every 10 minutes with reserved marinate, turning occasionally, for about 30 minutes or until done. Transfer to platter and serve. Source: Dr. Karen Howard, Abilene Reporter-News From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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