INGREDIENTS

INSTRUCTIONS

Combine the lime juice, vinegar, paprika, bitters and hot pepper  sauce
in a glass baking dish.  Wearing kitchen gloves, split the dried chili
with a sharp paring  knife and remove the seeds.  Do the same with the
jalapeno pepper.  Mash the peppers with the garlic into a smooth paste
using a mortar  or an electric spice grinder.  Add the paste to the
lime mixture in  the baking dish and combine.  Toss the chicken pieces
and swish them in the marinade until they are  completely coated.
Cover and let marinate overnight in the  refrigerator.  Remove the
chicken from the marinade and grill or broil until cooked  through and
burnished, about 20 minutes on each side. Baste  frequently with the
marinade. If the chicken looks like it is  beginning to burn, move it
farther away from the heat source. Serve  hot with chilled orange
sections and plenty of napkins.  Makes 4 servings.  NUTRITION
INFORMATION PER SERVING: Calories: 456 Protein: 68 g  Carbohydrates: 18
g   Fat: 18 g Saturated Fat: 5 g Cholesterol: 192 mg  Sodium: 178 mg
NOTE:  "Peri-peri, the national hot sauce of Zimbabwe, is an ancestor
of many of our Acadian (and other southern) hot sauces. It enhances
lamb, beef and fish as well as chicken, and a splash in the glass
makes a mean Bloody Mary."  [Judith Benn Hurley in THE WASHINGTON POST;
Aug 22, 1990]  Posted by Fred Peters.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 427
Calories From Fat: 89
Total Fat: 9.9g
Cholesterol: 213.2mg
Sodium: 663.4mg
Potassium: 704.4mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: <1g
Protein: 74.8g