Instructions: In a large resealable plastic bag, combine the first nine ingredients; add the chicken. Seal bag and turn to coat; refrigerate at least 8 hours or overnight.

Coat grill rack with nonstick cooking spray before starting the grill for indirect heat. Drain and discard marinade. Grill chicken, covered, bone-side down over indirect medium heat for 20 minutes. Turn; grill 20 to 30 minutes longer or until juices run clear.

This recipe yields 6 servings.

Comments: This tender marinated chicken gets its zing from chili powder and cumin. For variety, Naheed sometimes adds a tablespoon of tomato paste to the marinade or replaces the chili powder with chopped green chilies. Its a sure fire hit at summer cookouts.

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