The goat is eaten in Africa and throughout the Caribbean, but most Americans are embarrassed when you mention goat meat. Well, they're missing it because, like the lamb, the goat has a pleasantly slightly rough taste that stands out better when grilling the meat slowly at low temperatures. Just like when you prepare lamb, do not be shy with the herbs and condiments, since the flavor of the goat supports well the condiments and strong marinades.
Put the goat meat in airtight plastic bags and add 2 cups of marinade, reserving the other cup to brush the meat as it is cooked. Move the bag several times to completely cover the pieces of meat with the marinade. Put the bags in the refrigerator overnight.
Preheat the grill. One side of it should be heated to medium-high heat, or 400 degrees Fahrenheit, and the other side should be over medium-low heat, or 300 degrees Fahrenheit. If your grill only has a burner or if the charcoal grill, heat it all over medium-high heat.
Remove the meat from the refrigerator and let it take room temperature, or 70 degrees Fahrenheit. Meat at room temperature remains juicier when grilled, and this is very important in goat meat, which tends to harden if overcooked. Rub the meat with the dry seasonings.