1 cup vegetable -- (corn) oil
6 cloves garlic -- pressed
1 tablespoon plus 1 tsp. chili powder
1 tablespoon fresh lime juice
2 teaspoons ground cumin
1 teaspoon ground coriander or
1 sprig fresh cilantro -- chopped
1/2 teaspoon ground clove
1/4 gram cayenne pepper
5 pounds chicken pieces
salt/freshly ground pepper to taste
Instructions:
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). Remove chicken
from pan, reserving marinade. Season chicken with salt and pepper.
Grease grill rack and arrange chicken on rack, skin side down. 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. Source: Dr. Karen Howard, Abilene Reporter-News
