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1 Heat Oil In A Medium Sized Saucepan On Medium Heat. Add The Chili Sauce. Add Vinegar (2 Tbsp If Using Canned Sauce, 4 Tbsp In You'Ve Made Your Own Sauce), Cloves, Allspice, Cinnamon, Cumin, Black Pepper, Oregano And Garlic. Bring To A Simmer And Let Simmer For 5 Minutes. Remove Pan From Heat And Let Cool. 2 Sprinkle Salt Over All The Chicken Pieces On All Sides. Put Chicken Pieces In A Non-Reactive Bowl Or A Large Freezer Bag. Add The Marinade, Make Sure All Pieces Are Coated Well With The Marinade. Marinate In The Refrigerator At Least One Hour, Preferably Overnight. 3 Remove The Chicken From The Refrigerator Before Starting Up The Grill. Preheat Your Grill, Allowing For A Space On The Grill For Cooking The Chicken With Indirect Heat. (If Using Coals, Move All The Coals To One Side Of The Grill, If Using Gas, After The Grill Is Hot, Turn Off One Of The Burners.) Brush The Grill Grates With Olive Oil. Make Sure The Chicken Pieces Are Well Coated On All Sides With The Paste-Like Marinade. Place The Chicken Pieces On The Indirect Heat Part Of The Grill (Not Over A Flame Or Coals). Cook, Covered, For 25-30 Minutes, Turning The Pieces Over After The First 15 Minutes. Try To Keep The Temperature In The Grill Around 350
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