Preparation

• For marinade:
  In a food processor, blend ginger, garlic to a fine paste. Add remaining ingredients and mix to blend.
  For chicken:
  Remove skin. Make a few slits in breasts and transfer to a nonreactive dish large enough to hold the chickens. Pour marinade over chicken and stir to coat all sides of chicken. Cover with plastic and refrigerate for 8 hours.
  To grill:
  Ready a charcoal grill with an even layer of coal. When very hot, grill the chicken pieces on both sides until slightly charred, while basting with butter or oil.
  Transfer the cooked chicken to a platter. Serve with onion, cilantro, chili and lime wedges.