| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Tabasco |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken pieces; up to 3 |
| 1/2 |
c |
Vegetable oil |
| 1/3 |
c |
Lime juice |
| 1/4 |
c |
Chopped onion |
| 2 |
|
Cloves garlic; crushed |
| 1/2 |
ts |
Tabasco® pepper sauce; up to 1t. |
| 3/4 |
ts |
Dried rosemary; crumbled |
| 1/2 |
ts |
Dried leaf marjoram; crumbled |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Pierce chicken skin in several places with fork. In shallow dish or plastic
bag, combine chicken and remaining ingredients. Cover. Refrigerate
overnight in lime mixture. Drain chicken; reserve marinade.
Place chicken over hot coals. Cook about 20 minutes per side or until
chicken is done. Turn chicken several times during grilling, brushing with
reserved marinade each time. Serve with additional TABASCO® pepper sauce,
if desired.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 9, 1998
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