Servings: 4 servings
Author: Marvellina
Print Recipe


  • One 3 1/2 to 4 lbs chicken , cut into 12 to 16 pieces, or 3 to 3 1/2 lbs chicken legs and breasts, cut into smaller serving pieces


  • Wash the chicken well in cold water and set aside
  • Place all the marinade ingredients except the oil in a blender or food processor and process to a paste. Transfer to a large bowl and stir in the oil. Place the chicken pieces in the bowl and rub to coat the marinade. Cover and refrigerate for 4 to 8 hours
  • Prepare a charcoal or gas grill or preheat the broiler
  • To grill the chicken, place it on a rack about 5 inches from the coals or flame and grill, turning several times with tongs, until cooked through, about 20 minutes
  • To broil the chicken, place it on a lightly oiled rack in a broiled pan and put the pan in the oven so the meat is about 5 inches below the broiler element. Prop the door slightly and broil for about 20 minutes, turning the chicken once after about 7 minutes and then again after about 15 minutes Test for doneness with a skewer. The juices should run clear
  • Transfer to serving platter and serve immediately