Rinse the chicken and dry with paper towels. Rub the chicken with the



garlic and salt; place in a non-metallic dish or a heavy plastic bag.

Combine the remaining ingredients and add to the chicken. Marinate in a

cool place for at least one hour or refrigerate for up to two days.

Prepare the grill. When the coals are medium in heat, drain the chicken and

cook over the coals, turning after 10 minutes and basting them frequently

with the marinade, for a total of 30 minutes, or until they are golden

brown. If the chicken is browning too quickly, move to a cooler part of

the grill.

Serve hot or at room temperature.

Serves six.