Serves: 4
Total Calories: 116

1 chicken (3 1/2 to 4 pounds), quartered
4 cloves garlic, peeled
3 shallots, peeled
1 bunch chives or scallions, trimmed
1 green bell pepper, medium, stemmed, seeded and coarsely chopped
1 rib celery, medium, coarsely chopped
1 scotch bonnet chile or 2 jalapeno chiles, seeded and minced (for a milder marinade, seed the chiles)
3 tablespoons parsley, fresh Italian, (flat-leaf)
2 teaspoons thyme, chopped fresh, or 1 teaspoon dried
2 tablespoons lime juice, fresh, or to taste
2 tablespoons soy sauce
2 tablespoons olive oil
salt and freshly ground black pepper, to taste

1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place in a large nonreactive bowl or baking dish and set aside while you prepare the marinade.

2. Combine the garlic, shallots, chives, bell pepper, celery, chile, parsley, and thyme in a food processor and process to a smooth paste. Add 2 tablespoons lime juice, the soy sauce, and oil and process until blended and smooth. Taste for seasoning and add salt, pepper, and lime juice as needed the mixture should be highly seasoned. Pour the mixture over the chicken in the bowl and turn the pieces to coat. Cover and let marinate, in the refrigerator, for 4 to 12 hours (the longer the better).

3. Preheat the grill, using the two-tiered method.

4. When ready to cook, oil the grill grate. Remove the chicken pieces from the bowl, reserving any marinade that has drained off. Arrange the pieces, skin side down, on the grate over the hotter section of the grill and cook. Brush the pieces once or twice with the reserved marinade, but not during the last 5 minutes.

5. Transfer the chicken pieces to serving plates or a platter and serve.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 116
Calories from Fat: 64

More Recipes from the The Barbecue Bible Cookbook:
Afghan Grilled Quail
Afghan-Style Chicken / Murgh
Afghan-Style Game Hens
Anguillan Barbecue Sauce
Anguillan Roast Chicken
Annatto-Spiced Grilled Turkey
Bademiya's Justly Famous Chile-Coriander Chicken
Bahamian Grilled Chicken
Balinese Grilled Chicken With Apple-Macadamia Chile Sauce
Baxter Road Grilled Chicken
Beer Can Chicken
Brazilian Beer Chicken
Buccaneer Chicken / Poulet Boucane'e
Chicken With Lemon Mustard Sauce / Yassa
Cinnamon Cherry Sauce for Duck
Dimples' Barbecued Chicken
Grilled Chicken With Saffron / Joojeh Kebab
Grilled Duck With Garlic and Ginger
Grilled Game Hens With Moroccan Spices
Grilled Pheasant Legs
Grilled Quail Santorini
Jakarta Chicken Sate / Sate' Ayam
Malaysian Chicken Sates
Motevidean Chicken Breats / Pamplona de Pollo
Orange Sauce for Duck
Palestinian Chicken
Peking Duck
Piri-Piri Chicken
Scallion Crepes
Schoolyard Chicken Sates
Sea Captain's Chicken Tikka
Spiced Grilled Quail
Sri Lankan Sates
Tandoori Chicken / Tandoori Murgh
Thai Chicken Sates Served in Lettuce Leaves
Turkey Pastrami
Tuscan Grilled Pheasant
Uzbekistani Quail Grilled in Grape Leaves
Yakitori