Mesquite Grilled Chicken(For A Crowd)

• 8 to 9 lb. chicken (can use cut up fryers, leg quarters, I find chicken breasts are best)
• 5 large cloves garlic, crushed
• 1 Tbsp. paprika
• 1 tsp. oregano
• 1 1/2 tsp. cumin
• 1/3 c. lime juice
• 1 1/2 tsp. cayenne pepper
• 2 Tbsp. kosher salt
• 1 1/2 tsp. ground black pepper
• 3 Tbsp. corn oil

1. Twenty-four hours ahead of cooking time, rinse and dry chicken pieces; set aside.
2. Combine all ingredients in food processor until smooth.
3. Place chicken pieces in large Ziploc bags and pour marinade in each.
4. Refrigerate 24 hours.
5. Soak mesquite wood with lighter fluid 30 minutes before lighting.
6. Light and allow coals to become red-hot.
7. Remove chicken from marinade and place over open grill.
8. Baste with remaining marinade and cook until no longer pink.
9. Can serve 10 to 12 healthy appetites.

chicken, garlic, paprika, oregano, cumin, lime juice, cayenne pepper, kosher salt, ground black pepper, corn oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507486 (may not work)