directions
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1
Rinse the chickens and remove any pinfeathers and excess skin and fat
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2
Cut into quarters
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3
You can remove the skin at this time if desired
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4
Place chicken in a large glass baking dish. Mix the remaining ingredients together and generously baste both sides of each chicken quarter
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5
Cover and set aside for 1 hour. Build a low heat fire in the grill soon after you've fin- ished preparing chicken
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6
If using mesquite wood chips or any other type of aromatic enhancer, soak them at this time for applying when you distribute the coals
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7
When the coals are whitish gray, scatter them evenly in a circle large enough to cook all the chicken
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8
First, light- ly coat grill with Pam or other spray-on oil so chicken doesn't stick to grill
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9
Place the grill about 5 inches above the bed of coals and allow to heat thoroughly. Place the chicken pieces on the grill, skin side down
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10
Watch the grilling carefully; if there are any flareups, extinguish them with a water sprayer
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11
Chicken with skin removed will not flareup as much, but you must remember to watch it carefully as it will cook faster
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12
Turn the chicken pieces frequently for the most flavorful and juicy result. The chicken is done when the leg and thigh pieces can easily be bent at the joint
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13
This should take about 45 minutes (less for skinless)
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14
Remove and keep warm
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15
Serves 12.
PEPPER CHICKEN WITH LIME
ingredients
- 3 frying chickens, 2 to 2-1 /2 pounds each
- juice of 3 limes
- 1 cup virgin olive oil
- 1 large onion, finely chopped
- 3 large garlic cloves, minced
- 1/4 cup crushed dried red chile
- 1-1/2 teaspoons
- salt
- 1 teaspoon oregano