When I first tried this recipe as a young mom about 25 years ago, I thought the marinade sounded so weird and exotic that there was a good chance we would be ordering pizza that night. But one taste of this tender grilled chicken with its spicy, crusty/charred exterior and I was hooked. Hooked on this dish for sure (I have been making it ever since) but also hooked on the idea of trying new recipes and new ingredients. So thanks to a little paperback that I picked up at Crate and Barrel, tucked into a summer display of grilling tools, my appetite to try new flavors in the kitchen was ignited. When I chance to happen upon the book, Grill Book, New Foods and Flavors for the Grill, by Kelly McCune , in a used book store, I always buy it to give away. Perhaps the “flavors” are not so “new” anymore, but it is chock full of grill marinades and sauces that have stood the test of time in our family kitchen. You can also track it down on Amazon here.