Preparation:
Rinse chicken pieces and pat dry with paper towels; place in large plastic bag.
Combine remaining ingredients; pour over chicken.
Press air out of bag; close top securely.
Refrigerate 8 hours, or overnight, turning bag occasionally.
Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals.
Cook 30 to 40 minutes, or until chicken is tender; turn over and baste with reserved marinade occasionally.
(Or, broil 5 to 7 inches from heat source about 40 minutes; turn over and baste occasionally.) |
