4 broiler-fryer chicken quarters
1/4 cup fresh lime juice
1 1/2 teaspoons chopped chives
1 teaspoon freshly grated ginger
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon chili powder
1 cup medium salsa, chunky style
 

In small saucepan, mix together lime juice, chives, ginger and garlic. Add olive oil and chili powder and heat to boiling over medium heat (or in microwave if glass dish is used). Stir in salsa. Place chicken in single layer in large shallow bowl. Pour sauce over chicken and turn to coat well. Cover and refrigerate at least 2 hours. When ready to cook, place chicken on prepared grill, skin side up, about 8 inches from heat. Grill, turning every 10 minutes, about 1 hour or until fork can be inserted in chicken with ease. Heat marinade to boiling and boil about 3 minutes; pour over chicken. Makes 4