• Rinse the chicken thoroughly with water, vinegar and lemon. Pat dry with a paper towel in a bowl. Set aside.
• Add all the ingredients to a food processor or blender. Blend until smooth.
• Pour the marinade all over the chicken. Use your hand to coat well. Save some marinade for basting.
• Cover and let it marinate in the refrigerator for about 6 hours - overnight. The longer it marinates, the better.
• Remove from the refrigerator and let it come to room temperature.

Using a BBG Grill

• Light a grill and let it preheat. Grill the chicken on medium fire turning occasionally and basting with oil or any leftover marinade.

  NOTE: Add a little more oil to the remaining marinade.
• Cook until brown for 30 - 40 minutes, until it's white and the juices run clear. You can insert a thermometer into the thickest part of the chicken for the internal temperature to read 165℉- 180℉.

  Note: Some Grills show temperature, grill at 400℉.
• Remove, cut and serve on a plate.

Using an Oven

• Place the chicken on a parchment paper or aluminum foil lined baking sheet or a rack on a baking sheet.
• Grill or broil at 400℉ for 40 minutes and flip sides halfway through cooking time. Keep basting the chicken often with the remaining marinate until fully cooked and juices run clear.

  You can insert a thermometer into the thickest part of the chicken for the internal temperature to read 165℉- 180℉.
• Remove, cut and serve on a plate.