Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           vegetable -- (corn) oil
   6      cloves        garlic -- pressed
   1      tablespoon    plus 1 tsp. chili powder
   1      tablespoon    fresh lime juice
   2      teaspoons     ground cumin
   1      teaspoon      ground coriander or
   1      sprig         fresh cilantro -- chopped
     1/2  teaspoon      ground clove
     1/4  gram          cayenne pepper
   5      pounds        chicken pieces
                        salt/freshly ground pepper to taste

Preparation:

Combine first eight ingredients in a medium bowl. Arrange chicken in large pan in single layer. Pour oil mixture over it. Turn chicken to coat. Cover and refrigerate at least four hours or overnight, turning occasionally. Prepare grill for indirect heat method. Remove chicken from pan, reserving marinade. Season chicken with salt and pepper. Grease grill rack and arrange chicken on rack, skin side down. Cover and grill until cooked through, basting every 10 minutes with reserved marinate, turning occasionally, for about 30 minutes or until done. Transfer to platter and serve. Source: Dr. Karen Howard, Abilene Reporter-News