Recipe by Janet Taylor McCracken
Start to Finish: 1 hour, 10 minutes (plus 12 hours for marinating)
1 cup chopped onion
1 cup distilled white vinegar
1/2 cup soy sauce
8 large cloves garlic
2 tbsp. (packed) dark brown sugar
4 bay leaves, crumbled
2 whole cut-up chickens (7 to 8 lb. total), each cut into 8 pieces and breasts halved
Lime wedges, for serving
1. In a blender, puree the onion, vinegar, soy sauce, garlic, brown sugar, bay leaves, and 4 tsp. pepper. Place the chicken in a large container with a lid or in a large resealable plastic bag. Add the marinade. Cover and refrigerate, turning occasionally, for 12 to 24 hours.
2. Prepare a grill for medium heat. For a charcoal grill: When the coals are covered with ash, arrange on 1 side of the grill. For a gas grill: Leave 1 section unlit. Scrub the grill rack.
3. Place the chicken on the hot side of the grill. Cook, turning once, until the skin is charred in spots, about 10 minutes. Move the chicken to the cooler side of the grill. Cover and cook, turning occasionally, until the chicken is cooked through, about 10 minutes for the wings and about 25 minutes for the remaining pieces. Transfer to a platter. Let rest for 10 minutes. Serve with lime wedges.