2 sm chickens, free-range if available
8 lrg garlic cloves peeled and crushed
2 tbs extra-virgin olive oil
Juice of 1 lemon or to taste
1/8 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp freshly-ground black pepper
1 pch cayenne pepper (optional)
Salt to taste
* Cut the chickens in half, rinse under cold water, and pat dry with pa per towels. Mix the marinade well and rub the chicken halves all over with it, keeping any excess to baste the chicken with.
* By far the best grilling method is over an open charcoal fire, weather and availability permitting. Other wise use a hot grill, keeping the rack further away than you would with flatter pieces of meat. This will allow you to cook the chicken thoroughly without burning the skin. Cook for 30 minutes on one side, then turn over the chicken and cook for an other 30 minutes or until done.
* You can also roast the chicken in a preheated 400 degree hot oven, putting the halves on a rack. Cook for 1 hour, basting with the marinade and a little water during cooking. Serve hot with the Garlic Dip.
* You can prepare and grill quails the same way. Instead of cutting them in half, flatten them out by cutting them open at the spine, force the birds open so that the breasts are flat. Grill for about 15 to 20 minutes on each side.
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