11.   Transfer the chicken to a cilantro-lined platter and serve.

12.   Transfer the chicken to a plate and reserve.

13.   Transfer chicken to a jelly-roll pan.

14.   Transfer chicken to a plate and allow to cool completely.

15.   Transfer chicken to a platter and keep warm.

16.   Transfer chicken to plates.

17.   Transfer chicken to serving plates or platter and serve immediately, garnished with onion, tomato, cucumber, radish slices and lemon wedges.

18.   Transfer chicken, skin side down, to the grill.

19.   Transfer chicken to a cutting board and cut chicken on diagonal into thin slices.

20.   Transfer chicken to a large plate, and set aside.