Smoky Garlic And Spice Chicken

1. 1

   In a large resealable plastic bag, combine first eight ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.

2. 2

   Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on the grill rack to coat lightly. Prepare grill for indirect heat, using a drip pan.

3. 3

   Place chicken cut side down over drip pan and grill, covered, over indirect medium heat 1 to 1-1/4 hours or until a thermometer reads 170-175u00b0, turning occasionally. Let stand 10 minutes before carving.

* Per serving · 4 servings · Values may vary.

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