Caribbean Mojo Chicken

1 lime
1/4 cup frozen grapefruit juice concentrate -- thawed
2 tablespoons water
1 tablespoon light corn syrup
1 teaspoon chopped seeded habanero or Scotch bonnet
chile
1 teaspoon oil
1/4 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon pepper
1 garlic clove - chopped
3 pounds cut-up frying chicken - skin removed if
desired (3 to 3 1/2 pounds)

GRILL DIRECTIONS: With zester or vegetable peeler, cut thin strips from lime; set aside. Squeeze 2 tablespoons lime juice from lime. In blender container, combine lime juice and all remaining ingredients except chicken; blend until well mixed and smooth. Place chicken in large resealable plastic food storage bag or in nonmetal dish. Pour lime mixture over chicken; seal bag or cover dish. Refrigerate 2 to 8 hours to marinate, turning several times.

Heat grill. When ready to grill, remove chicken from marinade; reserve marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is fork-tender and juices run clear, turning and brushing several times with reserved marinade. Discard any remaining marinade. Garnish with lime peel. 4 servings

Note: To bake chicken, place chicken in 15x 10 1-inch baking pan; bake at 400ºF for 35 to 45 minutes or until chicken is fork-tender and juices run clear, turning and brushing several times with reserved marinade. Discard any remaining marinade.