Preparation
Mix the ingredients for the sauce pour into a blender and blend until emulsified. The chicken halves in a large zipper plastic bag and pour 1/2 cup salsa. Seal bag and shake gently to coat chicken evenly. Refrigerate 2 hours.
Remove chicken from the marinade and wipe off excess sauce surface. Charcoal grill, turning and brushing with sauce every 10 minutes, for an hour or until it is finished generous.
Note: The original recipe from Dr. Baker, you use a barbecue with baked chicken on the shelves, a few meters away from the coals, so that the chicken cooked relatively slow, but this recipe still works well if you are using a deep kettle grill style ,
This recipe makes enough sauce for basting every 4-5 chicken and all stored extra in the refrigerator for several weeks.
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