Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Whole chicken; split in half |
6 \N | Cloves garlic; minced |
2 tablespoons | Finely minced ginger |
2 \N | 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 \N | Green onions (including greens), minced |
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