Smoky Garlic and Spice Chicken
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons lime juice
- 6 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 broiler/fryer chicken (3 to 4 pounds), split in half lengthwise
In a large resealable plastic bag, combine the first eight
ingredients. Add the chicken; seal bag and turn to coat. Refrigerate
for 8 hours or overnight.
Drain and discard marinade. Moisten a paper towel with cooking oil;
using long-handled tongs, lightly coat the grill rack.
for indirect heat, using a drip pan.
Place chicken cut side down over drip pan and grill, covered, over
indirect medium heat for 1 to 1-1/4 hours or until a meat
thermometer reads 180°, turning occasionally. Let stand for 10
minutes before carving.