8piecesbone-in chickenskin removed, we like thighs and legs
1tablespoonsfreshly grated lime zest
1/3cupreduced sodium soy sauce
1teaspoonhot pepper flakes
To prepare the marinade:
Grate the zest from the lime and squeeze the juice.
In a small bowl, whisk together the soy sauce, honey, lime juice & zest, and red pepper flakes.
Remove the skin from the chicken pieces and place in a shallow pan. Cover with the marinade and refrigerate for up to 2 hours before cooking.
To cook the chicken:
Preheat your grill (with all burners lit) to 400 degrees. Or, build a charcoal fire and let it burn down to medium.
Turn off the middle burner of the grill or move the hot coals over to one side.
Remove the chicken from the marinade, reserving the marinade. Place the chicken, bone-side down (with the thick part of the meat facing up) on the unheated part of the grill. Close the lid and allow the chicken to roast, undisturbed, for 25 minutes.
Place the reserved marinade in a small saucepan and cook over medium heat until it has been reduced and thickened to a glaze. Remove from heat.
Check the chicken, baste with the glaze, and turn and continue to cook and baste the chicken pieces until the center of the meat is 165 degrees, about 10-20 minutes.
Makes eight servings.
Nutritional analysis per serving (varies with size of piece): 227 calories, 26 grams protein, 15 grams carbohydrates, 7 grams fat, 366 mg. sodium, 0 grams fiber.