Adapted from The Essential New York Times Cookbook. This recipe was originally printed in 1998: "Food: Pit Stops," by Molly O'Neill, based on a recipe adapted from The Barbecue Bible, by Steven Raichlen. I used a lot less cayenne pepper than the tablespoon called for in the original recipe. I left the skin on during the marinating/cooking process to keep the chicken moist, but removed it before serving. This was delicious served with Indian Lemon Rice and Spinach Thoran.