1 (5 lb) whole chicken, cut in half

1 Tbsp Maine-ly Drizzle's Persian Lime Olive Oil

1 anchovy

3 cloves garlic, crushed

1 Tbsp Maine-ly Drizzle's Oregano Balsamic Vinegar

1 tsp fresh ground pepper

1/2 tsp ground cumin

1/4 tsp ground cinnamon

1/4 tsp cloves

1/4 tsp sea salt

2 tsp hot Chile paste

1 tsp low sodium soy sauce

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.

Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.

Grill, brushing with glaze and turning ever 10-15 minutes, until well browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F.