Mojito-barbecued Chicken

From The Denver Post
Article Last Updated: 07/13/2008 02:24:44 PM MDT

Preparation time 15 minutes (after marinating); cooking time 20 minutes. Makes 6 servings. (.)
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Ingredients

2 tablespoons grated lime zest (about 2 limes)
1/4 cup lime juice
1/4 cup orange juice
2 tablespoons chopped fresh mint
1 tablespoon honey
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1 (3 1/ 2-pound) chicken, cut into 6 pieces, skin removed from all but wings
1 lime, cut into wedges
Fresh mint springs

Directions

To make the marinade, combine the lime zest and juice, orange juice, mint, honey, garlic, oil, cumin and salt in a small bowl. Transfer half the lime mixture to a covered container and refrigerate.

Transfer the remaining lime mixture to a large zip-close plastic bag and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 2 hours or up to overnight.
Remove the chicken from the marinade, scrape off and discard the excess marinade.

Spray the grill rack with nonstick spray. Preheat the grill to medium or prepare a medium fire using the direct method.

Place the chicken on the grill rack and grill, turning occasionally, until cooked through, 20-30 minutes.

Pour the reserved lime mixture into a small saucepan and bring to a simmer.
Transfer the chicken to a platter and spoon the warm lime sauce on top. Garnish with the lime wedges and mint sprigs. Remove the skin from the wings before eating.

Per serving (A/f of chicken): 212 calories, 8 grams fat; 2 g fat, 0 g trans fat, 81 mg cholesterol, 279 mg sodium, 7 g carbobydrates, 1 g fiber, 27 g protein, 29 mg calcium.