Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Vegetable - (corn) oil

  2. 6 Garlic - pressed

  3. 1 tablespoon 15ml Plus 1 tsp. Chili powder

  4. 1 tablespoon 15ml Fresh lime juice

  5. 2 teaspoons 10ml Ground cumin

  6. 1 teaspoon 5ml Ground coriander or 1 section Fresh cilantro - chopped

  7. 1/2 teaspoon 2 1/2ml Ground clove

  8. 1/4 Cayenne pepper

  9. 5 lbs 2270g / 80oz Chicken pieces

  10. Salt/freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Combine first eight ingredients in a medium bowl. Arrange chicken in large pan in single layer. Pour oil mixture over it. Turn chicken to coat. Cover and refrigerate at least four hours or overnight, turning occasionally. Prepare barbecue grill (medium heat).

  2. Remove chicken from pan, reserving marinade. Season chicken with salt and pepper. Grease grill rack and arrange chicken on rack, skin side down.

  3. Cover and grill until cooked through, basting every 10 minutes with reserved marinate, turning occasionally, for about 30 minutes or until done. Transfer to platter and serve.


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