2. Preheat oven to 375°F. Lightly grease a 13- x 9-inch baking dish. Remove chicken from marinade, discarding marinade. Place chicken, skin sides up, in prepared baking dish. Bake at 375°F. for 40 minutes or until done and skin is golden brown.
3. Meanwhile, pour oil to a depth of 2 inches into a Dutch oven; heat over medium-high heat to 350°F. Lightly dredge shallots in flour, shaking off excess. Fry shallots, in batches, 1 to 2 minutes or just until crispy. Drain on a paper towel-lined baking sheet. Repeat procedure with garlic and jalapeño pepper. Sprinkle shallots, garlic, and jalapeño pepper generously with salt and pepper to taste.
4. Divide chicken among individual serving plates. Sprinkle with shallots, garlic, jalapeño pepper, and cilantro. Serve immediately.
Reprinted from Cooking in Everyday English: The ABCs of Great Flavor at Home by Todd English (Oxmoor House, 2011). Copyright © 2011 by Time Home Entertainment, Inc. All rights reserved. Reprinted with permission of the publisher.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.