This is a recipe from our local paper by the Famous Chef..Sanford D'Amato. I made a few changes
We had this for dinner and LOVED it. It is now our second choice for bbq'd chicken (the asian bbq is still our favorite, but this is mighty close)...
I'll put parens for my changes
Char-grilled Lime Chicken with Cilantro
3 shallots (4 ounces), peeled and sliced thin (I used about 1 TBS dried onions because--can you believe I had NO onions OR shallots in the house )
3 garlic cloves (1 ounce), peeled and sliced thin
1/4 cup dark rum
1 cup fresh lime juice (6 to 7 limes) plus limes for garnish (I used bottled)
1/2 cup white wine
1/4 cup olive oil
2 tablespoons ground cumin seed
1 tablespoon ground fennel seed (skipped...didn't have any)
2 tablespoons medium hot chile powder (I used 1/2 tsp of my 90,000BTU cayenne pepper)
2 bunches cilantro, cleaned; 1 bunch chopped coarsely, 1 bunch reserved for garnish (divided) (I skipped this because DH whines if he has to eat Cilantro )
1 chicken (4 pounds), backbone removed, cut into quarters (2 leg and thigh portions, 2 breast portions) (I just used all leg/thigh portions)
Salt and pepper to taste
Place all ingredients except chicken and the reserved cilantro in a large bowl and mix well. Add chicken and toss together. Empty into a 1-gallon zipper-lock bag and close. Place in the refrigerator at least 24 hours (up to 30 hours). Turn every 8 hours to marinate evenly.
Next day, heat grill to medium-hot.
Remove chicken from marinade. Season with salt and pepper and grill about 15 minutes per side; chicken should be very crusty, but not burned. Check each piece with an instant-read thermometer to about 160 to 165 degrees for breasts and 170 to 175 degrees for leg and thigh portions.
Let rest 10 minutes. Serve with cilantro sprig garnish and extra limes, if desired. Makes enough to serve 2 hungry people.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'