2 (2 1/2 - 3 lb.) ready to cook broiler-fryer chickens
1/2 c. cooking oil
1 tsp. grated lime peel
1/4 c. lime juice
1 tbsp. grated onion
1 clove (minced) garlic
2 tsp. curry powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. cinnamon
1/2 tsp. ground coriander
1/4 tsp. pepper
Lime slices
Parsley

1. Quarter chickens. Separate wings and drumsticks. Combine oil, lime, onion, garlic, curry powder, salt, cumin, coriander, cinnamon and pepper.

2. Place chicken in large plastic bag set in a deep bowl. Pour marinade mixture over chicken. Shake. Close bag. Refrigerate 4-6 hours, turning bag occasionally to coat chicken evenly.

3. Remove chicken when ready. Place pieces bone side down, over medium hot coals. Grill about 25 minutes. Turn bone side up and grill until done, 15- 20 minutes more. Brush chicken with marinade frequently last 10 minutes.

4. Garnish with lime slices and parsley.