| 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
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”