Grilled Chicken

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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