| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, 1984 dccc, Finalist |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, whole, broiler/ fryer, cut into parts |
| 6 |
oz |
Limeade, frozen |
| 1/3 |
c |
Soy sauce |
| 1 |
sm |
Onion, chopped |
| 3 |
lg |
Garlic, cloves, minced |
| 1 |
tb |
Curry powder |
| 1 |
ts |
Coriander |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ginger |
| 1/4 |
ts |
Pepper, red, ground |
INSTRUCTIONS
In a bowl, make sauce by mixing together limeade, soy sauce,
onion, garlic, curry powder, coriander, salt, ginger, and red pepper.
Place the chicken on a prepared grill, skin side up, about 8
inches from the heat. Cook, turning every 10 minutes, for about 30
minutes.
Baste with sauce and continue cooking, turning, and basting with
sauce every 5 minutes, about 20 minutes longer or until chicken is
fork tender.
Cook: Marcy Wheeler, Delaware
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip
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