1. In large glass bowl, combine all ingredients except chicken; mix well. 2. Add chicken, turning to coat. 3. Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead. 4. Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes. 5. Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced. 6. For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced. ---------------------------------------------------------------------------
Nutrition
Ingredients
