 | | Directions |
- The suggested amounts provide a fairly mild flavored recipe; if desired, adjust to taste.
- In a food processor, mix all ingedients except chicken and process into a paste. Smear this all over the chicken pieces, put the chicken into a plastic bag and refrigerate from 2 to 24 hours.
- To cook, remove chicken from refrigerator while grill heats. Grill medium-hot, until chicken is browned on all sides (10 - 15 minutes). When nicely browned, reduce heat (gas) or rake coals to one side (charcoal), cover, and continue to cook, turning as needed to prevent burning, until done (20 - 30 minutes).
- TIP: Can also be cooked in an oven: preheat to 400° F, put chicken on a rack in a shallow pan, and roast until brown and tender, 30 - 40 minutes.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: grill
Servings: 4
|  | | Ingredients | | - | | 3 pounds chicken, cut into serving pieces, or use equal weight of legs and thighs |
| - | | 1 onion |
| - | | 2 cloves garlic |
| - | | 1 jalapeno chile, seeded, or 1 teaspoon dried chile flakes |
| - | | 2 teaspoons allspice |
| - | | 2 teaspoons black pepper |
| - | | 1 teaspoon nutmeg |
| - | | 1/2 teaspoon cinnamon |
| - | | 1 tablespoon fresh thyme or 1 teaspoon dried |
| - | | 2 teaspoons salt |
| - | | 3 tablespoons vegetable oil |
| - | | 3 tablespoons lime juice |
| - | | 3 tablespoons soy sauce |
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