7 cloves garlic, peeled and crushed
1 1/4 cups packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
2 pounds skin-on, bone-in chicken breasts
2 pounds skin-on, bone-in chicken legs and thighs
3 limes, cut into wedges
- Create a garlic paste: Place the crushed garlic cloves on your cutting board and sprinkle 1 teaspoon salt over them. Wait a minute or so; you will notice moisture leaching from the garlic. Holding your knife blade almost parallel to the cutting board, scrape the blade over the chopped garlic. Repeat this motion a few times, until the garlic has formed a semisoft paste. (Alternatively, use a mortar and pestle.)
- Marinate the chicken: In a large mixing bowl, combine the garlic paste, brown sugar, Worcestershire sauce, vegetable oil and 1/2 teaspoon of black pepper. Stir until the sugar has dissolved. Add the chicken, and toss until well coated with marinade. Cover and refrigerate for at least 30 minutes, or overnight.
- Heat the grill to high (550 degrees), close the lid, and wait 15 minutes before continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
- If using chicken breasts, start them first: Place skin side down on the grill. With the heat on high and the lid open, grill for 10 minutes to crisp the skin and render some fat.
- Lower the heat to medium-high (450 degrees), turn the chicken over, add the chicken thighs and legs, and close the lid. Cook for an additional 10 minutes before flipping the chicken a final time. Cook for 10 more minutes, or until the chicken is done. Remove to a platter, garnish with lime wedges, and serve.
- Poultry, Main Dishes
- South American