Instructions: Place the chicken pieces in 1 or 2 large re-sealable plastic bags and add the rest of the ingredients. Seal the bag and shake to mix. Refrigerate at least 1 hour or overnight.

Heat grill to medium heat, or until the coals are lightly covered with ash. Oil the grill.

Cook the chicken, skin-side up, for 20 minutes. Turn the pieces and cook an additional 15 to 20 minutes, or until a meat thermometer inserted reaches 155 degrees and the chicken is fork-tender and the juices run clear when a thigh is pricked with a fork. (It should measure 180 degrees on an instant read thermometer). Alternately, roast the chicken in a preheated 400 degree oven for 35 to 40 minutes.

Serve 1 bird hot and reserve the other for Cilantro-Infused Chicken Sandwiches (see recipe).

This recipe yields 4 to 6 servings.

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