Instructions: Place chicken, skin-side down, on a cutting board. With a sharp knife, cut slits 1/2 inch deep along both sides of the bone.

Combine marinade ingredients in a large bowl. Add chicken and stir to coat. Cover and refrigerate for 2 hours or up to overnight.

Lift chicken from marinade and drain briefly. Brush with oil. Arrange chicken, skin-side down, on a lightly oiled grill 4 to 6 inches above a solid bed of low-glowing coals. Cook, turning and basting occasionally with oil, until meat is no longer pink when slashed near bone, about 30 minutes.

Arrange chicken on a platter and garnish with lime wedges and mint sprigs.

This recipe yields 4 servings.

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