1/4 c Fresh lime juice
2 tb Cider vinegar
1/2 ts Paprika
1/4 ts Angostura bitters
1 ts Hot pepper sauce, or to
-taste
1 Dried hot red chili
1 Fresh chili (such as
-jalapeno)
2 cl Garlic
2 lb Whole chicken breast, with
-skin and bone
Combine the lime juice, vinegar, paprika, bitters, and hot pepper
sauce in a glass baking dish. Wearing kitchen gloves, split the dried
chili with a sharp paring knife and remove the seeds. Do the same with
the jalapeno pepper. Mash the peppers with the garlic into a smooth
paste using a mortar or an electric spice grinder. Add the paste to
the lime mixture in the baking dish and combine.
Toss the chicken pieces and swish them in the marinade until they are
completely coated. Cover and let marinate overnight in the
refrigerator.
Remove the chicken from the marinade and grill or broil until cooked
through and burnished, about 20 minutes on each side. Baste frequently
with the marinade. If the chicken looks like it is beginning to burn,
move it farther away from the heat source. Serve hot with chilled
orange sections and plenty of napkins.
PER SERVING: Calories: 456 Protein: 68 g Carbs: 18 g Fat: 18 g
Saturated Fat: 5 g Cholesterol: 192 mg Sodium: 178 mg
NOTE: "Peri-peri, the national hot sauce of Zimbabwe, is an ancestor
of many of our Acadian (and other southern) hot sauces. It enhances
lamb, beef and fish as well as chicken, and a splash in the glass
makes a mean Bloody Mary."
[Judith Benn Hurley in THE WASHINGTON POST; Aug 22, 1990]
Posted by Fred Peters
Posted from the Echo's Library 05/22/94 by Frank Skelly
