2 small chickens [2 1/2- 3 lb]
- cut into pieces
1 lemon -- cut in half
6 cloves garlic -- crushed
1 tablespoon [up to 2 tbs] cayenne
2 tablespoon paprika
vegetable oil
salt -- to taste
Instructions:
Rub the Chicken pieces with the lemon halves. In a small bowl, mash
the garlic with the cayenne and paprika to form a paste. Rub over
the chicken pieces. Place the pieces skin side up on a rack in a shallow
pan. Let stand in a cool place (do not refrigerate) uncovered for
24 hours. Preheat the grill. If using presoaked wood chips or chunks
(chips for gas), or other flavorings, sprinkle over the hot coals
or lava rocks. Brush the grill lightly with oil. Place the dark meat
of the chicken on the grill and cover-cook with the vents open over
hot or high heat, turning once for 15 minutes. Add the white meat
to the grill and continue to cover-cook, turning once, until both
meats are crisp and the juices run yellow when pricked with a fork,
15 - 20 minutes longer. Sprinkle with salt and pepper before serving.
