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1
MARINADE:
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2
Combine ingredients in a zip-close bag. Add chicken pieces and seal the bag, pressing out the air. Let marinate in the refrigerator for at least 2 and up to 12 hours.
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3
BARBECUE SAUCE:
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4
Heat the vegetable oil in a heavy 2-quart saucepan over medium heat.
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5
Add the onion and garlic and saute until translucent, about 3 minutes.
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6
Add the chili powder ingredients (paprika, oregano, cumin, turmeric, garlic powder, and cayenne), and the minced jalapeno, and saute for 1 minute.
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7
Add the tomato paste and cook, stirring constantly, for 2 minutes.
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8
Add the rest of the BBQ sauce ingredients and simmer, stirring occasionally, for 10-15 minutes.
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9
Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month.
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10
COOK CHICKEN:
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11
Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash.
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12
Remove the chicken from the marinade, letting any excess drain off.
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13
Season chicken with remaining salt and pepper.
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14
Grill chicken over direct heat until marked on all sides, about 3 minutes per side.
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15
Finish cooking the chicken over indirect heat, covered, turning every few minutes and brushing with the barbecue sauce, until the chicken is cooked through (165F/74C) and the juices run clear, 10-15 minutes more.
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16
Serve on a heated platter or plates.
