| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Chicken, Mexican |
6 |
Servings |
INGREDIENTS
| 6 |
oz |
Pineapple Juice |
| 2 |
tb |
Lime Juice |
| 1 |
tb |
White Vinegar |
| 2 |
|
Cloves Garlic; Minced |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried Oregano; Crumbled |
| 1/8 |
ts |
Ground Pepper |
| 1/4 |
ts |
Mild Chili pepper (Anaheim or CA) *; Finely Minced |
| 8 |
dr |
Yellow food coloring |
| 1 |
tb |
Vegetable Oil |
| 4 |
lb |
Frying chicken; Cut Up |
INSTRUCTIONS
In a small bowl, combine all ingredients except chicken, measure out 1/4
cup marinade and reserve for basting while grilling. Place chicken in a
shallow glass baking dish and cover with marinade. Cover with lid or
plastic wrap and refrigerate overnight, turning at least once.
Remove chicken from refrigerator 45 minutes before cooking time. Drain
chicken and grill over medium coals for 25 to 35 minutes or until no traces
of pink color remain, turning every 10 minutes. Baste frequently with the
reserved 1/4 cup marinade while cooking.
Recipe By : Orange County Register
Posted to MC-Recipe Digest V1 #279
Date: Mon, 04 Nov 1996 21:25:25 -0800
From: Connie Halliday <connieh@earthlink.net>
NOTES : *Remove stem and seeds from chili; finely mince it.
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