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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