Barbecued Chicken

There's a very special place in the Latin American kitchen for chicken. The recipes are wonderful and carry right over to the grill. Nothing is more delicious than chicken that has been marinated, grilled to a crisp and juicy perfection and served with its very own salsa.

4 tsp Goya Adobo with Cumin

2 tbsp Goya Red Wine Vinegar

1 tbsp Goya Hot Sauce

1 tbsp brown sugar

1/8 tsp ground cloves

½ cup Goya Extra Virgin Olive Oil

3 ½ - 4 lb chicken parts

1.	For marinade: combine all ingredients except chicken in bowl. Reserve ¼ of marinade in refrigerator for basting.
2.	Place chicken in releasable plastic bag and add marinade. Refrigerate for 2-3 hours, or for best results, overnight. Bring chicken to room temperature before grilling.
3.	Pre-heat grill.
4.	Grill chicken on low to medium, turning often, until fully cooked about 25 - 30 minutes. Baste often with reserved marinade as it cooks. Chicken should have an internal temperature of 165° F. (To test for doneness: use a meat thermometer or pierce thickest part of thigh or breast with a fork. When juices run clear, not pink, chicken is done.)