Grilled Chicken Masala

To me there's something intrinsically desirable about a grilled half chicken.  All over Europe, you see them in (really nice) fast food joints, around touristy quarters.  A half grilled chicken with frittes (gorgeous french fries) is a common go-to fast dinner near the City Centrum, before a concert, at least in the north.  You also see them at almost every American County Fair, and at home BBQ's.  That's because they're great!

Here's an Indian take on grilled half chicken.  Serve with your favorite sides and thrill your guests!
Masala Marinade:
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
2 cloves garlic, minced
1/2-inch piece fresh ginger, minced
2 Tbsp brown sugar
palmful fresh cilantro, chopped
1 red chili, diced
2 green onions, minced
1/4 cup canola oil
2 Tbsp seasoned rice vinegar

1 small whole chicken, cut in half

Grind the cumin, fennel and fenugreek seeds in a (dedicated) coffee grinder (or mortar and pestle). Mix together with the remaining masala marinade ingredients in a small bowl.

Transfer three quarters of the marinade to a large zip lock bag and add the split chicken pieces. Seal and marinate at least an hour or two, or even overnight in the refrigerator. Reserve a quarter of the marinade for basting while cooking, before you add to the chicken.

When ready to cook, return the chicken to room temperature if necessary. Heat a grill to high. When grill is hot, turn right side of grill off and place chicken skin-side up on the right side of the grill. Cover and cook for 15 minutes.

Now turn the left side to medium-low and baste the chicken with some of the reserved marinade. Flip the chicken onto the left side. Grill, covered, another 10 minutes, watching carefully for flare-ups. Baste the chicken and flip a final time. Baste skin side now, and grill another 10 minutes or so, until the chicken is just cooked through and nicely browned.

Serves 2-3.