Ingredients
One 3½- to 4-pound chicken, cut into 12 to 16 pieces, or 3 to 3½ pounds chicken legs and breasts, cut into smaller serving pieces
Marinade
1 cup chopped ripe tomatoes or canned tomatoes
1½ teaspoons ground cumin
1½ teaspoons ground coriander
1 tablespoon minced ginger
3 tablespoons chopped garlic
1 tablespoon fresh lime juice
2 teaspoons salt
¼ cup vegetable oil
Preparation
Wash the chicken well in cold water and set aside.
Place all the marinade ingredients except the oil in a blender or food processor and process to a paste. Transfer to a large bowl and stir in the oil. Place the chicken pieces in the bowl and rub to coat them with marinade. Cover and refrigerate for 4 to 8 hours.
Prepare a charcoal or gas grill or preheat the broiler.
To grill the chicken, place it on a rack about 5 inches from the coals or flame and grill, turning several times (tongs work well), until cooked through, about 20 minutes.
To broil the chicken, place it on a lightly oiled rack in a broiler pan and put the pan in the oven so the meat is about 5 inches below the broiler element. Prop the door open slightly and broil for about 20 minutes, turning the chicken once after about 7 minutes, and then again after about 15 minutes.
Test for doneness with a skewer: The juices should run clear.
Transfer the chicken to a platter and serve hot.
