Red hot chicken

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons 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 teaspoons Chopped fresh flat-leaf parsley
4 Whole chicken breasts

Directions

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@...

Source: The Martha Stewart Cookbook.

Posted to MM-Recipes Digest V4 #8 by cjhartlin@... on Feb 22, 1999

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