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1
Chicken requires 2 hours of marinating time, in addition to the above prep and cook times.
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2
Trim any excess fat and skin from the chicken.
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3
Squeeze the juice of the lime over the chicken and rub it in with your hands.
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4
Rinse the chicken with cold running water.
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5
Drain and pat dry with paper towels.
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6
Sprinkle the salt and black pepper over the chicken and rub it in with your fingers.
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7
Set aside while you make the dry rub.
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8
Add all of the dry rub ingredients into a bowl and whisk together to make sure it is evenly combined.
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9
Sprinkle desired amount of the rub over the chicken.
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10
Rub it in with your fingers.
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11
Cover the chicken, put it in the fridge and leave to marinate for 2 hours or more.
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12
Preheat your outdoor grill to 350 F. I used a charcoal grill.
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13
Whisk together the juice of the lemon with the olive oil.
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14
Place your chicken pieces on the grill skin side down.
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15
Do not move or play with it.
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16
Leave it for 3 minutes and flip.
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17
Once you flip, baste with the olive oil and lemon juice marinade.
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18
Each time you flip the chicken, baste it with the marinade.
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19
Cook until the juices of the chicken run clear when pierced with the tip of a knife or skewer.
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20
This should take about 12 to 15 minutes total but to be safe make sure the internal temperature is 165 F.
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21
Remove from the heat to a clean platter and let it sit for 6 minutes before slicing.
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22
You can serve this with your favorite BBQ sauce or as you like!
