1- 2 1/2-3 lb. broiler, fryer chicken, cut into quarters
1/4 c. cooking oil
1/2 tsp. finely shredded lime peel
2 tbsp. lime juice
1 tsp. curry powder
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1 clove garlic, minced

Rinse chicken. Pat dry with paper towels. Break wing, hip and drumstick joints of chicken so quarters will lie flat. Twist wing tips under back. For marinade, stir together cooking oil, lime peel, lime juice, curry, salt, cumin, coriander, minced garlic, and 1/8 teaspoon pepper. Place chicken in a plastic bag set into a shallow dish. Pour marinade over chicken. Close the bag. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.

Drain chicken, reserving marinade. Grill chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes. Turn chicken and grill for 20-30 minutes more or till tender, brushing frequently with the reserved marinade. Makes 4 servings.