Chicken on the Grill

It's April! Time to start grilling!

This chicken is very quick to put together -- you start it in the oven (and can do this the day ahead if you like) and then finish on the grill.

Paste for slathering chicken:

1 onion, peeled and coarsely chopped

6 cloves of garlic, peeled

1/2 tsp cayenne

1 tblspn jerk powder

2 tblspn soy sauce

2 tblspn cider vinegar

1/4 c olive oil

1 tsp thyme

1 tsp salt

Put all of the above in a blender and blend until it's a chunky paste. Cut a chicken into pieces and put in a baking dish big enough to hold the pieces packed closely together. Slather the pieces with the paste. (Note: you can put it like this in the fridge to marinate for up to a day if you want to) Bake in a 350 degree oven for an hour. (At this point you can also refrigerate if you are not ready to grill it. ) Grill for about 10 minutes, basting with the juices in the pan.