cup vegetable oil
small garlic cloves minced
teaspoon cayenne pepper
cup red wine vinegar
teaspoon Tabasco sauce to taste (or other red hot pepper sauce)
pounds bone-in skin-on chicken pieces (preferably dark meat)
Preheat the grill on high. In a bowl, combine the oil, garlic, cayenne, vinegar and hot sauce. Add the chicken and toss to coat. Using tongs, carefully transfer the chicken to the grill, discarding the sauce. Grill, turning once, over direct heat for 2 minutes per side. Transfer the chicken to the cooler portion of the grill or reduce the heat to medium and grill until the chicken is cooked through and the juices run clear when pierced with a fork, 16 to 20 minutes. (Dark meat will cook slightly more slowly than white meat.) Serve immediately. This recipe yields 4 servings. You could liven things up by increasing the amount of cayenne pepper and hot pepper sauce proportionately. Or, to tone down the heat, provide a chilled side dish. Either combine equal parts of sour cream and mayonnaise along with a handful of crumbled blue cheese and freshly ground black pepper, or toss together some shredded green apple, jicama and carrots with sour cream, a splash of orange or lime juice and salt and pepper to taste. And don't forget a pile of napkins.