Chicken with east-west marinade
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken; split in half | |
| 6 | Cloves garlic; minced | |
| 2 | tablespoons | Finely minced ginger |
| 2 | Limes; zest of, minced | |
| ⅓ | cup | Fresh lime juice |
| ⅓ | cup | Olive oil |
| ⅓ | cup | Hoisin sauce |
| ⅓ | cup | Rice wine or dry sherry |
| ¼ | cup | Thin soy sauce |
| 2 | tablespoons | Honey |
| 1 | tablespoon | Asian chili sauce |
| 1 | cup | Chopped mixed fresh basil; cilantro and mint |
| ¼ | cup | Chopped fresh parsley |
| 2 | Green onions (including greens), minced | |
Directions
Combine marinade ingredients and cover chicken with marinade in a bowl or sealable plastic bag. Refrigerate at least 30 minutes or up to 8 hours before grilling. Remove chicken from marinade and grill over medium heat about 12 minutes per side, or until done. Baste occasionally with marinade while cooking. Serves 4.
Recipe by: Original Recipe was from Cincinnati Enquirer Posted to MC-Recipe Digest V1 #682 by L979@... on Jul 21, 1997