| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Poultry, Grilling | 4 | Servings |
INGREDIENTS
| 2 1/2 | lb | Chicken; meaty pieces |
| 1/4 | c | Lime juice |
| 1/4 | c | Orange juice |
| 2 | tb | Cilantro; chopped |
| 3 | tb | Olive oil |
| 1 | tb | Chili powder |
| 1 1/2 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1/2 | ts | Hot pepper sauce |
| 2 | cl | Garlic; minced |
INSTRUCTIONS
Remove skin from chicken, if desired. Rinse chicken; pat dry. Place the chicken in a plastic bag set in a deep bowl. For marinade, combine remaining ingredients; pour over chicken. Close bag. Marinade in fridge for 6 to 24 hours, turning occasionally. Drain chicken, reserving marinade. Preheat gas grill. Adjust heat for indirect heating. Place chicken, bone side down, on gas grill over medium heat. Cover and grill for 50 to 60 minutes, turning once halfway through and brushing occasionally with reserved marinade before turning. 322 calories and 18 grams fat. Source: BH & G Gas Grill Cookbook Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Mar 10, 1999
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