| Cooking time | 1 hour, 45 minutes |
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Rinse chicken & pat dry. Salt & pepper & rub both sides, then transfer to a baking dish.
In a mixing bowl whisk together the marinade ingredients. Pour marinade over chicken & turn to coat. (Pro Tip: For added color & heat, mix in just a little bit of turmeric & cayenne.)
Wrap or cover & let marinate overnight in the refrigerate, turning the pieces occasionally.
Preheat grill making sure grill is hot. Grill chicken till done, aprx 5 mins per side. (Note: Skin should be crisp with dark grill marks while meat remains moist. 160F degree internal temp.) (Pro Tip: Bake in a 425F preheated oven for 20 mins, then turn chicken & reduce temp to 375F. Cook till a thermometer reads 160F degrees when inserted into the thickest part of the chicken.)
After checking for doneness, transfer to a tray or serving platter & wrap loosely with foil until serving. (Pro Tip: Pair with grilled/roasted veggies, salad or rice. Add a soup or salad kit for multi course meal.)
While chicken is baking, wash & scrub carrots well, slice large carrots in half (lengthwise). Toss in oil & sprinkle with cumin.
Roast in a preheated 375F degree oven on a parchment lined baking tray for aprx 25 mins.
Season with salt & pepper, transfer to a serving dish or arrange alongside the chicken on its platter.
