Tex-mex marinated chicken

4 Servings

Ingredients

Quantity Ingredient
2½ pounds Chicken; meaty pieces
¼ cup Lime juice
¼ cup Orange juice
2 tablespoons Cilantro; chopped
3 tablespoons Olive oil
1 tablespoon Chili powder
1½ teaspoon Ground cumin
½ teaspoon Salt
½ teaspoon Hot pepper sauce
2 cloves Garlic; minced

Directions

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@... on Mar 10, 1999

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