I often make this tasty chicken with thighs, but bone-in chicken breast halves are very good too! A nice side dish would be my Saffron Rice With Chorizo.**
Grated rind & juice of 1 orange
Grated rind & juice of 1 lime
1 Tbsp. Dijon mustard
½ tsp chili flakes
1 tsp. ground cumin
3 Tbsp. soy sauce
1 Tbsp. honey
2 Tbsp. chopped cilantro
2 lbs. chicken thighs or 4 chicken breast halves
Preheat your barbecue to a medium heat. Place a drip pan under the grill where the chicken will be cooked. Place chicken on the grill and barbecue, lid on, for approximately 30-40 minutes for chicken thighs & 25-30 minutes for chicken breasts. Check by inserting a skewer into chicken to see that the juices run clear. Remove to a warm serving platter; let rest for a minimum of 5 minutes.
** Please go to Saffron Rice With Chorizo if you would like to make this side dish.