Chili-Basted Barbequed Chicken

Try this chili-basted chicken for your next barbeque! Serve it with Rice and Black Bean Salad and cornbread or flour tortillas. Margaritas, Mexican beer or sangria completes this menu! From an August 1989 issue of Bon Appetit in the "Cooking for Friends" section that featured a menu for a Pool Party. Marinating time for chicken is not included in prep time.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  cup  vegetable oil
• 6  garlic cloves, pressed
• 1  tablespoon chili powder
• 1  teaspoon chili powder
• 1  tablespoon fresh lime juice
• 2  teaspoons ground cumin
• 1  teaspoon ground coriander
• 1⁄2 teaspoon ground cloves
• 1⁄4 teaspoon cayenne pepper
• 5  lbs chicken pieces
•  salt & freshly ground black pepper

Directions

1. Combine first 8 ingredients in medium bowl.
2. Arrange chicken in large pan in single layer; pour oil mixture over and turn chicken to coat.
3. Cover and refrigerate at least 4 hours or overnight, turning chicken occasionally.
4. Prepare barbeque (medium heat).
5. Remove chicken from pan, reserving marinade.
6. Season chicken with salt and pepper.
7. Grease grill rack and arrange chicken on rack skin side down.
8. Cover and cook until chicken is brown and cooked through, basting every 10 minutes with reserved marinade and turning occasionally, about 30 minutes.
9. Transfer to platter and serve.