Cuban Grilled Chicken

1 3-4# chicken cut into 8 pieces Dipping sauce: 1 cup olive oil, 16 large cloves garlic minced (or use garlic press), 1 1/4 cup fresh lime juice, 3/4 cup fresh orange juice, 1/4 cup fresh pineapple juice (optional), 2 tsp ground cumin (if you have whole seeds, toast in a dry pan and grind with mortar and pestle or clean coffee grinder), 1 tsp table salt, 1 1/2 tsp fresh ground black pepper *optional-to add a little heat, although not traditional, add 1/2 tsp cayenne pepper or 1 tsp crushed red pepper In a medium saucepan, heat olive oil over low heat, when warm add garlic and turn off heat. Allow garlic to steep in oil for about 15 minutes. While garlic is steeping, add all juices to another medium saucepan along with remaining ingredients and stir over low heat until warm. Turn off heat from juice and slowly whisk garlic oil into juice mixture. Allow mixture to sit for about 1/2 hour before using. Stir sauce vigoursously after it sits to make sure it is well blended and reserve 1/2 cup of sauce for serving. Prepare coals on right half of Hasty Bake firebox. When coals are ready, set firebox about 6" above ash pan (between smoke and bake). Place chicken pieces on left side of grill (not directly over coals) bone side down and close lid. You can also use heat deflector during this part. Bake/smoke for about 15-20 minutes. Once chicken starts taking on a light tan color, start dipping chicken pieces into sauce about every 10 minutes. Be sure to completely submerge chicken in sacue by tilting saucepan if necessary. Repeat the dipping until chicken is done, about 1 to 1 1/2 hours (meat thermometer will read 165 in thickest part of thigh or breast). *Note: This frequent dipping is a great way to show off your Hasty Bake to your guests while you are enjoying a beverage and it keeps the chicken very moist. If using heat deflector, remove now. Crank firebox up to "sear", dip one last time and put skin side down for about 5 minutes to crisp up skin. Move pieces around as necessary to prevent burning. As skin gets nice and crisp, move to left side of grill off of the heat, bone side down. Once all pieces are done, place on platter and pour reserved sauce over chicken. Note: this technique works well with any thin, acidic sauce. It is also especially good with an eastern North Carolina style vinegar based barbecue sauce.



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