Ingredients
Instructions
- 1 Add the chicken to a large bowl or plastic re-sealable bag. Drizzle oil and fresh squeezed lime juice over chicken. Close bag and use your fingers to massage liquid to coat all sides.
- 2 Combine the spices - chili powder, onion powder, paprika, ground cumin, dry oregano, garlic powder, ground cloves, red hot chili pepper flakes, salt, freshly ground black pepper and brown sugar in a bowl. Add to chicken pieces in the bag and seal. Shake in the bag so spices coat all sides of chicken. Refrigerate for at least an hour and preferably over-night to allow time for the flavours to set.
- 3 Preheat grill to medium heat. Grill the chicken, starting bone side up, turning once, until fully cooked and browned - about 20 minutes or until a thermometer inserted into the chicken reads 165°F (74°C). To prevent burning and ensure even cooking it is best to grill chicken on top shelf of the barbecue with lid down. Check periodically to make sure you don't have flare-ups.
- 4 Cut fresh lime into wedges and serve with chicken so diners can squeeze fresh lime juice over.