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1
Note chicken should marinate for at least 6 hours, up to overnight, so plan ahead.
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2
In a mixing bowl, juice the lemons and limes, leaving lemon and lime halves in the bowl with the juice.
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3
Whisk in brown sugar, chopped garlic, vinegar, lemon harissa mustard and olive oil.
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4
Add most of cilantro, reserving a tablespoon to use as garnish.
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5
Transfer marinade into a large zip lock bag and add chicken pieces.
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6
Seal bag, while removing most of the air in the bag.
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7
Refrigerate for at least 6 hours (preferably overnight).
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8
Remove chicken from bag and discard remaining marinade.
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9
Heat grill to high heat and spray grates with cooking spray to prevent chicken from sticking.
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10
Place chicken pieces skin side down on grill and turn a quarter turn after 3-4 minutes.
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11
Cook another 3-4 minutes, turn chicken over and repeat.
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12
Once all the chicken is browned (like in the photos), transfer chicken to one side of the grill and turn off flame on this side of grill.
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13
On the side of the grill that has no chicken, turn grill to high.
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14
This is indirectly cooking the chicken.
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15
Continue to cook covered for about 45 minutes turning occasionally to avoid scorching.
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16
Chicken should reach an internal temperature of 165 F. You can monitor this with a meat thermometer or until juices run clear when poked with a fork.
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17
When chicken has reached 165 F remove it from the grill and place on a clean baking sheet and cover tightly with foil.
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18
Allow to sit covered for 10 minutes.
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19
Transfer chicken to serving plate and garnish with remaining cilantro.
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20
This marinade also makes a great salad dressing (just be sure to not use it if there has been contact with raw chicken).
