Recipe courtesy of David Rosengarten
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Total:
24 hr 45 min
Prep:
24 hr 15 min
Cook:
30 min
Yield:
8 servings

Ingredients

Directions

Add marinade ingredients to food processor and puree until almost smooth.

Pierce the chicken with the tip of a knife to make many tiny holes. Rub marinade into chicken and refrigerate 24 to 48 hours, depending on desired intensity.

When ready to cook, prepare a slow and smokey charcoal fire. Remove chicken from marinade. Transfer the marinade to a small saucepan. Brush chicken with oil and grill over low heat until done, about 30 minutes.

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