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Marinade for Grilled Chicken

Recipe Link: source:Kansas City Cookin'

List of Ingredients





1/2 teaspoon each salt and dried dill
1/4 teaspoon freshly ground black pepper
juice of a large lime
juice of 1/2 large lemon
2 cloves garlic, pressed or minced
4 splashes of red hot sauce
1 1/2 tablespoons butter, melted
2 tablespoons olive oil



Recipe




Wash and pat the chicken dry. Place chicken pieces and marinade in a largesealable bag. Refrigerate for up to 4 hours, turning occasionally.
Set up your coals for indirect cooking (coals on both sides of a drip pan in the bottom of the grill). When coals are covered with gray ash, about 20 minutes, place chicken, skin side up, on the grill rack over the drip pan.
Filling the drip pan about halfway with water will help keep your bird pieces moist. Cook for 45 minutes with the lid on the grill. Do NOT turn the pieces.