Grilled Chicken
2 to 2 1/2 lbs. cut up chicken
1/4 C. fresh lemon juice
1/4 C. olive oil
2 T. soy sauce
2 large cloves garlic, minced
1/2 t. ground cumin
1/2 t. sugar
1/4 t. ground black pepper
Arrange chicken in 9 x 13 inch dish. In small bowl, combine remaining ingredients; pour half mixture over chicken; cover and refrigerate chicken at least 1 hour or overnight. Cover and refrigerate bowl of remaining marinade for basting. Drain chicken; discard liquid.
Grill chicken on covered grill, skin-side down, first. Baste with reserved marinade. Turn. Cook 20 to 25 minutes or until no longer pink at bone.
Yield: 6 servings
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