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Chicken/chili powder

Ingredients
chicken fryer, 3 1/2 lbs
Guajillo chili powder
4 oz Longhorn cheese
limes for basting
salt
marinade
white vinegar
4 cloves garlic
1 Tsp whole cumin seeds
Method
Split the fryer in half with heavy shears or a knife. Chop the garlic coarsely. Place the chicken halves into a gallon-sized zip-lock bag. Cover them with white vinegar.

Throw the remaining marinade ingredients into the bag along with the chicken halves. Store in the refrigerator for at least 12 hours. Turn the bag periodically.

broiling
1. Fabricate a pan from aluminium foil, sufficiently large to collect the drippings from the chicken.

2. Place one grate in the oven, so that the chicken halves will be 5-7 inches from the flames.

3. Preheat the oven on the broil setting for 5 minutes.

4. Place another grate one rung below the higher grate. Place the foil pan on the top of this grate.

5. Keep the oven door slightly ajar, while broiling.

Before broiling, remove the garlic and cumin seeds from the skin of the chicken.

Arrange the chicken halves - end to end on the grate, directly under the broiler. Broil for about 15 minutes. (Baste every 5 minutes by squeezing lime juice on the chicken.) Re-arrange the halves after the first 10 minutes. Turn the halves over and broil for another 15-20 minutes, basting and re-arranging as before. Turn the chicken halves for the final time. Season with salt and chili powder. Layer slices of Longhorn cheese over both halves. Season again with chili powder. Broil until bubbly. Remove from the oven, and allow to rest for 8 minutes.