| 1 | Combine all the rub ingredients in a food processor, or blender, and blend them into a paste, making sure that all the ingredients are fully integrated. |
| 2 | The paste should be approximately the consistency of a thick tomato sauce. |
| 3 | If it is too thick, thin it out with a little more white viegar. |
| 4 | Cover the paste and let it sit n the refrigerator for at least 2 hours for the flavors to blend together. |
| 5 | Overnight is the ideal amount of time to give them to get acquainted. |
| 6 | (**note** if you want to avoid making a fresh batch every time you make this dish, you can multiply the amount of paste easily. |
| 7 | Don"t worry about it going bad, since it keeps almost indefinitely). |
| 8 | rub the chicken leg quarters with paste and place them on the grill over very low heat. |
| 9 | If you have a covered cooker, put the coals to one side and the chicken on the other, and cover. |
| 10 | cook about 1 hour without a cover or ?hour if covered. |
| 11 | The key here is to use a very low heat. |
| 12 | You need to be patient and give yourself plenty of time. |
| 13 | The chicken is technically done when the meat is opaque and the juices run clear. |
| 14 | However, the ideal is about 10-15 minutes past that point, when the meat pulls away from the bone easily. |
| 15 | It is very hard to overcook this. |
| 16 | In fact you can only screw it up if you burn the paste by having the heat too high. |
| 17 | The longer the chicken stays on the grill, the more superior the smoky flavor. |
| 18 | After cooking, separate the leg from the thigh by cutting at the natural joint between them. |
| 19 | Serve one leg or thigh per person accompanied by a few spoonfuls of banana-guava ketchup. |
| 20 | serves 4 as an entree or 6 as a light meal. |
