3tbspminced garlic(or 4 large cloves, peeled and diced)
2tbspground chili pepper
1tbspground cumin
1tbsptable salt
1/2cupfinely diced yellow onion(or 1/4 cup minced dried onions soaked in 1/4 water)
Instructions
Add all marinade ingredients to a 1-gallon zip-lock bag or similar sized leak proof container, stir or mix to combine.
Add chicken to the bag/container and seal tightly.
Carefully rotate the bag/container to ensure all pieces of the chicken have been coated with the marinate.
Place the chicken in the refrigerator if it is not being cooked immediately. When ready to cook, lay the bag flat on the counter for 15-30 minutes, flipping it occasionally.
Preheat grill to medium heat while chicken is resting.
Using tongs, remove the chicken from marinade and place on the hot grill. Turn the grill heat to low and discard the marinade.
Pour 1 tbsp of sauce on each chicken breast and 1/2 tbsp of sauce on each drumstick or thigh. Then spread the sauce with a spoon or basting brush.
Close the grill cover and let the chicken cook for 4 minutes.
Open the grill cover and flip each piece of chicken. Re-coat each piece with sauce and spread as you did before.
Close the grill cover and cook for an additional 2 minutes.
Open the grill cover and again flip each piece of chicken. Re-coat each piece with sauce and spread as you did twice before.
Open the grill cover and, using a fork and knife, cut into the thickest piece of chicken to check for doneness. There should be no pink, the juices should be abundant and run clear. Cook for an additional 2 minutes if needed - although this is rarely needed.