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Marinating chicken prior to barbecuing is optional. In fact, it's quite possible to make excellent barbecued chicken without it, but for those of us who like to meddle with our food, I recommend this simple marinade.

• 1/2 cup fresh lime juice
• 1/2 cup apple juice
• 1/2 cup vegetable oil
• 8 cloves garlic, minced
• freshly ground black pepper, to taste

Trim any excess skin off chicken pieces. Marinate bone-in and skin-on pieces 8 hours or overnight. Skinless, boneless pieces should be marinated no more than 1 hour. This marinade does its job during the marinade process, so drain the chicken pieces and, with paper towels, blot marinade from surface of chicken before putting on the grill.

Makes enough for about 8 good-sized pieces of chicken.

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Note: Check out Fajitas on Texas Cooking!

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