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1
To make the marinade, in a small bowl, combine the olive oil, lime juice, garlic, parsley, brown sugar, salt, black pepper, and cayenne and stir.
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2
Place the chicken in a large resealable plastic bag or a large bowl and add the marinade.
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3
Make sure the chicken is coated on all sides and refrigerate it for at least 1 hour and up to 3 hours.
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4
While the chicken is marinating, prepare the grill by scraping it, oiling it, and heating it to low heat.
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5
If you are using a charcoal grill, spread the hot coals around the outside edges of the grill, making enough space so the chicken can sit on the cooking grate with no coals directly under it.
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6
Lay the chicken on the grill and cook for about 1 hour, flipping the chicken every 10 to 15 minutes, until it is cooked through (the chicken should be 165 F. in the leg when tested with a thermometer).
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7
If using a charcoal grill, you will need to replenish the hot coals every half hour or so.
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8
Let the chicken rest for 5 to 10 minutes before serving.
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9
Prepare Citrus-Grilled Chicken, adding 2 tablespoons balsamic vinegar and 2 teaspoons fresh thyme to the marinade.
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10
Prepare Citrus-Grilled Chicken, adding 2 teaspoons ground cumin, 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper, and 1 teaspoon dried oregano to the marinade.
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11
To keep leftover chicken, remove the meat from the bones, discard the bones, and refrigerate the chicken in a covered container for up to 5 days.
