| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Asian | All newly t, Bbq/grill, Poultry | 4 | Servings |
INGREDIENTS
| 1 | Whole chicken; split in half | |
| 6 | Cloves garlic; minced | |
| 2 | tb | Finely minced ginger |
| 2 | Limes; zest of, minced | |
| 1/3 | c | Fresh lime juice |
| 1/3 | c | Olive oil |
| 1/3 | c | Hoisin sauce |
| 1/3 | c | Rice wine or dry sherry |
| 1/4 | c | Thin soy sauce |
| 2 | tb | Honey |
| 1 | tb | Asian chili sauce |
| 1 | c | Chopped mixed fresh basil; cilantro and mint |
| 1/4 | c | Chopped fresh parsley |
| 2 | Green onions (including greens), minced |
INSTRUCTIONS
Combine marinade ingredients and cover chicken with marinade in a bowl or sealable plastic bag. Refrigerate at least 30 minutes or up to 8 hours before grilling. Remove chicken from marinade and grill over medium heat about 12 minutes per side, or until done. Baste occasionally with marinade while cooking. Serves 4. Recipe by: Original Recipe was from Cincinnati Enquirer Posted to MC-Recipe Digest V1 #682 by L979@aol.com on Jul 21, 1997
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