Cut 2 chickens in quarters, leave the skin on. Mix together:
1/4 cup sugar
1 tbl salt
2 tbl mild chili powder
2 tbl hot chili powder
1 tsp ground cumin
1 tsp Mexican oregano
1 tsp coriander
2 tsp dry mustard
1 1/2 tbl minced lemon zest
1-1/2 tsp onion salt
1-1/2 tsp garlic powder
2 tsp ground ginger
2 tsp fresh ground pepper

Recipe

Preheat Oven to 350
Spray a large covered casserole dish with non stick spray.
Loosen the skin on the chicken pieces, and put a generous amount of
combined
spices under the skin. Then sprinkle generous all over the chicken, both
sides. Cover and refrigerate at least 4 hours, the longer the better. melt
1/4
cup
butter mixed with 1/4 cup Ranch dressing . place chicken in layers in
dish,drizzling butter mixture over each piece and pouring remainder over
top.
Cover
and bake 45- 60 minutes or until juices are clear.

3 lbs. chicken pieces
1/2 c. bottled Italian dressing
1/2 c. bottled chili sauce
1 T. molasses or dark corn syrup

If desired, pull off and discard the skin from the chicken.

Place the chicken in a shallow dish, and brush with 1/4 c. of the
Italian dressing.

Refrigerate, covered, up to 3 hrs.

Meanwhile, in a small saucepan, combine the remaining 1/4 c. Italian
dressing, chili sauce and molasses, and bring to a boil.

Reduce heat to low, and simmer for 5 mins.

Grill the chicken over med. coals (or broil 5-6″ from heat), turning
2-3 times, for 15 mins.

Brush with some of the sauce, and continue to grill, turning and
brushing 2-3 times, until chicken is tender, and juices run clear and
meat is no longer pink, 10-15 mins. more.