PEPPER CHICKEN WITH LIME

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  • PEPPER CHICKEN WITH LIME

directions

  • 1

    Rinse the chickens and remove any pinfeathers and excess skin and fat

  • 2

    Cut into quarters

  • 3

    You can remove the skin at this time if desired

  • 4

    Place chicken in a large glass baking dish. Mix the remaining ingredients together and generously baste both sides of each chicken quarter

  • 5

    Cover and set aside for 1 hour. Build a low heat fire in the grill soon after you've fin- ished preparing chicken

  • 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

  • 7

    When the coals are whitish gray, scatter them evenly in a circle large enough to cook all the chicken

  • 8

    First, light- ly coat grill with Pam or other spray-on oil so chicken doesn't stick to grill

  • 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

  • 10

    Watch the grilling carefully; if there are any flareups, extinguish them with a water sprayer

  • 11

    Chicken with skin removed will not flareup as much, but you must remember to watch it carefully as it will cook faster

  • 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

  • 13

    This should take about 45 minutes (less for skinless)

  • 14

    Remove and keep warm

  • 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

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