| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 7 |
lb |
Chicken pieces, excluding |
|
|
wings washed and dried |
| 1/2 |
c |
Freshly squeezed orange |
|
|
juice |
| 1/4 |
c |
Freshly squeezed lime juice |
| 1/4 |
c |
Freshly squeezed lemon juice |
| 1/2 |
c |
Dark rum |
| 6 |
|
Garlic cloves, chopped |
| 3 |
T |
Brown sugar |
| 3 |
|
Chipotle chiles, canned or |
|
|
rehydrated in vinegar |
| 3 |
|
Red peppers, seeded and |
|
|
chopped |
| 1 |
|
Red onion, thinly sliced |
| 3 |
T |
Cider vinegar |
| 1/4 |
c |
Olive oil |
| 2 |
|
Mangos, peeled pitted and |
|
|
cut into 1inch pieces |
| 3 |
|
Ripe bananas, peeled and cut |
|
|
on the bias into thick |
|
|
slices |
| 1 |
|
Pineapple, peeled and sliced |
| 1 |
|
Lime, Juice of |
|
|
Vegetable oil, for the grill |
|
|
Salt and freshly ground |
|
|
pepper |
| 2 |
T |
Butter, melted |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6318 Place the chicken pieces in a baking
dish. In a blender, combine the citrus juices, rum, garlic, sugar,
chipotles, red peppers, onion, vinegar and olive oil. Pulse gently.
Pour marinade over the chicken pieces, cover and refrigerate for 2
hours or overnight. Turn the chicken once. Remove the chicken from the
refrigerator 30 minutes before cooking. Preheat the grill. Place the
mango pieces, banana slices and pineapple on a sheet of foil and brush
with lime juice. Set aside. When the grill is ready, brush with
vegetable oil. Season the chicken with salt and pepper. Place the
chicken pieces, cavity sides down, on the grill and cook for 10
minutes. Turn and baste with the marinade and continue cooking for
another 10 minutes. Baste and turn chicken every 5 minutes for an
additional 15 to 20 minutes, or until chicken is tender. Lightly
brush the fruits with melted butter. Set the foil on the grill during
the last 10 minutes of cooking time. Perforate the foil to allow the
heat to reach the fruit, then fold the foil into a packet and cook
until the fruit is slightly limp and lightly charred. Place the
chicken on a platter and arrange the fruit along the edges. Yield: 6
to 8 servings Posted to recipelu-digest by molony <molony@scsn.net> on
Feb 24, 1998
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