Everyone's favorite grilled chicken! The subtle flavor of cumin-infused honey is irresistible, and this dish is great right off the grill or served cold for a picnic. Sherry vinegar would make it more authentically Spanish, but since sherry vinegar is quite expensive, most home cooks do not have it on hand. I have found the substitution of sherry and balsamic vinegar imparts the same flavor when using as a marinade for grilling.
Make marinade: In a microwave-proof bowl, mix the olive oil, honey and garlic. Microwave 1 to 2 minutes until honey mixes well with oil.
Mix in remaining ingredients (except chicken) and allow to cool.
Place chicken in heavy plastic bag or glass bowl and pour in marinade. Toss to coat all pieces of chicken. Refrigerate and marinate at least 4 hours (overnight is preferable)
Prepare grill with indirect or low heat. Remove chicken from marinade, allowing excess to run off. Place on grill and cook for 30 to 35 minutes, turning often to prevent burning. (Use caution: the oil in the marinade can cause flare-ups and the honey easily burns. The extra care required is well worth it - this chicken has amazing flavor!)