Source: Robert del Grande, Cafe Annie - Houston, Texas
Yield: 6 servings
1 tablespoon ground cinnamon
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 to 3 1/2 pounds bone-in chicken parts
1/2 cup butter, melted
1 tablespoon fresh lime juice
1 serrano chile, minced
2 tablespoons finely minced white onion
1/4 cup finely chopped fresh cilantro
Pinch of ground black pepper
In a small bowl, combine first 8 ingredients. With a spoon or a basting brush, spread the seasoning paste over the chicken.
Grill the chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill until chicken reaches 180 degrees F in the thighs and 170 degrees F in the breast, about 30 minutes.
In a small bowl, combine all lime butter ingredients. Drizzle over chicken just before serving or serve separately for dipping.
Nutrition information per serving: Calories 643; Fat 45 g; Carbohydrates 4 g; Cholesterol 217 mg; Sodium 531 mg; Protein 55 g