Post by Admin on Jul 15, 2005 4:39:18 GMT 10
1/2 cup olive oil
1/4 cup fresh lime juice
1 teaspoon salt
1 can diced green chile peppers
1 chicken fryer, cut into serving size pieces, about 3 1/2 pounds chicken
pieces
In a nonreactive bowl, combine olive oil, lime juice, salt, green chile
peppers.
Add chicken and turn to coat well with marinade; cover and refrigerate for 2 hours, turning occasionally.
Remove chicken from marinade; drain on paper towels.
Grill over medium heat for about 20 to 30 minutes, turning and basting with
marinade frequently.
Chicken is done when juices run clear when pierced with a fork.
Serves 4.
1/4 cup fresh lime juice
1 teaspoon salt
1 can diced green chile peppers
1 chicken fryer, cut into serving size pieces, about 3 1/2 pounds chicken
pieces
In a nonreactive bowl, combine olive oil, lime juice, salt, green chile
peppers.
Add chicken and turn to coat well with marinade; cover and refrigerate for 2 hours, turning occasionally.
Remove chicken from marinade; drain on paper towels.
Grill over medium heat for about 20 to 30 minutes, turning and basting with
marinade frequently.
Chicken is done when juices run clear when pierced with a fork.
Serves 4.