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Place the marinade ingredients in a food processor and process to a paste.
Place the chicken in a sealable plastic bag with the marinade. Turn the
bag several times so the chicken is well coated. Refrigerate for 4 hours
or overnight, turning the bag ocassionally to distribute the marinade.
Lift the chicken from the marinade and arrange it on a lightly greased
grill over low coals. Cook, turning frequently, until the meat near the
bone in not pink, about 45 minutes.
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