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Red Hot Chicken

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CATEGORY CUISINE TAG YIELD
Meats, Grains Poultry, Barbecue 4 Servings

INGREDIENTS

2 tb Olive oil
Juice of 1 lemon
Juice of 1 lime
Pinch of freshly ground black pepper
1 Scotch Bonnet chili, sliced very thin, with seeds removed
2 ts Chopped fresh flat-leaf parsley
4 Whole chicken breasts

INSTRUCTIONS

Combine all ingredients except the chicken in a baking dish.  Add the
chicken and marinate for 30 minutes.
Remove the chicken from the marinade.  Reserve chili and parsley. Cook
chicken skinside down on a grill over hot coats (or under a very hot
broiler) until nicely browned, 6 to 8 minutes.  Turn over and continue
cooking for 10 to 12 minutes, until chicken is done.  Serve immediately,
garnished with the reserved chili slices and parsley from the marinade.
Note: Any small, very hot chili can be substituted if Scotch Bonnets are
not available.  Yield: 4 servings  Typed in MMFormat by cjhartlin@msn.com
Source: The Martha Stewart Cookbook.
Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 22,
1999

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