1 tablespoon paprika
2 tablespoon ground cumin
1/2 tablespoon cayenne pepper
1 tablespoon fresh ginger, minced (or 1 tablespoon dried powder)
1/2 cup melted unsalted butter
1/4 cup extra virgin olive oil
juice of one large lemon
salt and ground black pepper to taste
Mix all of the marinade ingredients in a large bowl. Place chicken in a large, non-reactive marinading pot, and pour the marinade over the chicken. Cover the pot and set it into the refrigerator for at least two hours; over night is best.
Bring meat to room temperature before cooking. Prepare a fire in a coal grill, or preheat a boiler. Remove meat from marinade, reserving the marinade. Grill or broil the meat. Exact cooking time depends on the size of the bird. At least 15-20 minutes will ensure properly cooked meat. Use the remaining marinade to pour over the chicken while cooking. Do not allow the meat to become dry. Place chunks of onion and whole cherry tomatoes around the meat during the last five minutes of cooking. Serve immediately with rice, bread and lemon wedges.