Preparation:
Rub the Chicken pieces with the lemon halves.
In a small bowl, mash the garlic with the cayenne and paprika to form a paste. Rub over the chicken pieces. Place the pieces skin side up on a rack in a shallow pan. Let stand in a cool place (do not refrigerate) uncovered for 24 hours. Preheat the grill.
If using presoaked wood chips or chunks (chips for gas), or other flavorings, sprinkle over the hot coals or lava rocks. Brush the grill lightly with oil.
Place the dark meat of the chicken on the grill and cover-cook with the vents open over hot or high heat, turning once for 15 minutes.
Add the white meat to the grill and continue to cover-cook, turning once, until both meats are crisp and the juices run yellow when pricked with a fork, 15 - 20 minutes longer.
Sprinkle with salt and pepper before serving. |
