2 1/2 lb Chicken; meaty pieces
1/4 c Lime juice
1/4 c Orange juice
2 tb Cilantro; chopped
3 tb Olive oil
1 tb Chili powder
1 1/2 ts Ground cumin
1/2 ts Salt
1/2 ts Hot pepper sauce
2 cl Garlic; minced
Remove skin from chicken, if desired. Rinse chicken; pat dry. Place
the chicken in a plastic bag set in a deep bowl. For marinade,
combine remaining ingredients; pour over chicken. Close bag.
Marinade in fridge for 6 to 24 hours, turning occasionally. Drain
chicken, reserving marinade. Preheat gas grill. Adjust heat for
indirect heating. Place chicken, bone side down, on gas grill over
medium heat. Cover and grill for 50 to 60 minutes, turning once
halfway through and brushing occasionally with reserved marinade
before turning. 322 calories and 18 grams fat.
