1. Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well. 2. Whisk together lime juice and olive oil. 3. Rub chicken well with lime/oil mix. Do not marinate. 4. Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion. 5. Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature. 6. Prepare grill for direct/indirect grilling. 7. Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter. 8. Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature. 9. One quick dance across the direct heat before serving will help crisp it a bit. 10. Serve with plenty of napkins. ---------------------------------------------------------------------------
Nutrition
Ingredients
