Preparation:
Combine oil, lemon juice, cilantro, salt, cumin, shallots, pepper, cayenne, and garlic. Put chicken and mixture in a glass dish large enough to hold chicken pieces in one layer. Cover and refrigerate at least 2 hours, turning occasionally.
Remove chicken from marinade, reserving marinade. Heat marinade in saucepan to boiling. Reduce heat and let it simmer.
Place chicken on oiled grill over indirect heat.
Cook, turning once and basting often with heated marinade, 10 to 20 minutes, or until chicken is opaque and golden brown. Discard marinade.
Spoon 2 tbs salsa on each serving plate and place chicken on top. Savor immediately! |
