1/4 cup fresh lemon juice
1/4 cup olive oil
2 TB soy sauce
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. sugar
1/4 tsp. ground black pepper
Arrange chicken in 9″ x 13″ baking dish.
In small bowl, combine remaining ingredients, pour half mixture over chicken, cover and refrigerate chicken for at least 1 hour or over night.
Cover and refrigerate bowl of remaining marinade for basting. Drain chicken, discard liquid.
Wear a hot mitt, and use tongs to arrange medium hot briquettes in a ring, leaving 12inches in center free of coals.
Grill chicken on covered grill, skin side down, in center of grid, directly over coal free area for 25 minutes.
Baste with reserved marinate.
Turn, cook 20 to 25 minutes or until no longer pink at bone.
Alternately, on gas grill, set end burners on medium heat, leave center burner off, place chicken over off burner and cook as instructed above.
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