Caribbean Chicken


1 Lime
1/4 Cup Grapefruit Juice
2 Tablespoons Water
1 Tablespoon Vegetable Oil
1/2 Teaspoon Ground Cumin
1 Clove Garlic,Finely Chopped
1 Spring Onion,Finely Chopped
1 Kilogram Chicken Maryland Pieces

With zester or vegetable peeler, cut thin strips from lime; set aside. Squeeze 2 tablespoons lime juice from lime. In blender container, combine lime juice and all remaining ingredients except chicken; blend until well mixed and smooth.
Place chicken in large resealable food storage plastic bag or in nonmetal dish. Pour lime mixture over chicken; seal bag or cover dish. Refrigerate 2 to 8 hours to marinate, turning several times.
Heat grill. When ready to grill, remove chicken from marinade; reserve marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is fork-tender and juices run clear, turning and brushing several times with reserved marinade. Discard any remaining marinade. Garnish with lime peel.

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