1 whole chicken — split in half
6 cloves garlic — minced
2 Tablespoons finely minced ginger
zest from 2 limes — minced 1/3 cup fresh lime juice
1/3 cup olive oil
1/3 cup hoisin sauce
1/3 cup rice wine or dry sherry
1/4 cup thin soy sauce
2 Tablespoons honey
1 Tablespoon Asian chili sauce
1 cup chopped mixed fresh basil, cilantro
——-and mint 1/4 cup chopped fresh parsley
2 green onions (including greens) — minced
Combine marinade ingredients and cover chicken with marinade in a bowl or sealable plastic bag. Refrigerate at least 30 minutes or up to 8 hours before grilling. Remove chicken from marinade and grill over medium heat about 12 minutes per side, or until done. Baste occasionally with marinade while cooking. Serves 4.