| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
sm |
Chickens 21/2- 3 pounds cut |
|
|
Into peices |
| 1 |
|
Lemon — cut in half |
| 6 |
|
Cloves garlic — crushed |
| 1 |
tb |
Cayenne |
| 2 |
tb |
Paprika |
|
|
Veg oil |
|
|
Salt — to taste |
INSTRUCTIONS
Rub the Chicken pieces with the lemon halves. In a small bowl, mash the
garlic with the cayenne and paprika to form a paste. Rub over the chicken
pieces. Place the pieces skin side up on a rack in a shallow pan. Let stand
in a cool place (do not refrigerate) uncovered for 24 hours. Preheat the
grill. If using presoaked wood chips or chunks (chips for gas), or other
flavorings, spinkle over the hot coals or lava rocks. Brush the grill
lightly with oil.
Place the dark meat of the chicken on the grill and cover-cook with the
vents open over hot or high heat, turning once for 15 min. Add the white
meat to the grill and continue to cover-cook, turning once, until both
meats are crisp and the juices run yellow when pricked with a fork, 15 - 20
min. longer . Sprinkle with salt and pepper before serving.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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