2 to 2 1/2 pounds cut up chicken
1/4 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons soy sauce
2 large cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
Arrange chicken in 9 x 13 x 2-inch dish.
In small bowl, combine remaining ingredients; pour half mixture over chicken; cover and refrigerate chicken at least 1 hour or overnight.
Cover and refrigerate bowl of remaining marinade for basting. Drain chicken; discard liquid. Wear a hot-mitt and use tongs to arrange medium-hot briquettes in a ring, leaving 12 inches in center free of coals. Grill chicken on covered grill, skin-side down, in center of grid, directly over coal-free area for 25 minutes.
Baste with reserved marinade. Turn. Cook 20 to 25 minutes or until no longer pink at bone.
Yield: 6 servings