1 whole chicken split in half

6 cloves garlic minced

2 Tablespoons finely minced ginger

zest from 2 limes minced 1/3 cup fresh lime juice

1/3 cup olive oil

1/3 cup hoisin sauce

1/3 cup rice wine or dry sherry

1/4 cup thin soy sauce

2 Tablespoons honey

1 Tablespoon Asian chili sauce

1 cup chopped mixed fresh basil, cilantro

and mint 1/4 cup chopped fresh parsley

2 green onions (including greens) minced

Combine marinade ingredients and cover chicken with marinade in a bowl or sealable plastic bag. Refrigerate at least 30 minutes or up to 8 hours before grilling. Remove chicken from marinade and grill over medium heat about 12 minutes per side, or until done. Baste occasionally with marinade while cooking. Serves 4.