Grilled citrus chicken with grilled tropical fruit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Chicken pieces, excluding |
| Wings, washed and dried | ||
| ½ | cup | Freshly squeezed orange |
| Juice | ||
| ¼ | cup | Freshly squeezed lime juice |
| ¼ | cup | Freshly squeezed lemon |
| Juice | ||
| ½ | cup | Dark rum |
| 6 | Garlic cloves, chopped | |
| 3 | tablespoons | Brown sugar |
| 3 | Chipotle chiles, canned or | |
| Rehydrated in vinegar | ||
| 3 | Red peppers, seeded and | |
| Chopped | ||
| 1 | medium | Red onion, thinly sliced |
| 3 | tablespoons | Cider vinegar |
| ¼ | cup | Olive oil |
| 2 | larges | Mangos, peeled, pitted and |
| Cut into 1inch pieces | ||
| 3 | Ripe bananas, peeled and cut | |
| On the bias into thick | ||
| Slices | ||
| 1 | Pineapple, peeled and | |
| Sliced | ||
| Juice of 1 lime | ||
| Vegetable oil, for the | ||
| Grill | ||
| Salt and freshly ground | ||
| Pepper | ||
| 2 | tablespoons | Butter, melted |
Directions
Place the chicken pieces in a baking dish. In a blender, combine the citrus juices, rum, garlic, sugar, chipotles, red peppers, onion, vinegar and olive oil. Pulse gently. Pour marinade over the chicken pieces, cover and refrigerate for 2 hours or overnight. Turn the chicken once. Remove the chicken from the refrigerator 30 minutes before cooking.
Preheat the grill.
Place the mango pieces, banana slices and pineapple on a sheet of foil and brush with lime juice. Set aside.
When the grill is ready, brush with vegetable oil. Season the chicken with salt and pepper. Place the chicken pieces, cavity sides down, on the grill and cook for 10 minutes. Turn and baste with the marinade and continue cooking for another 10 minutes. Baste and turn chicken every 5 minutes for an additional 15 to 20 minutes, or until chicken is tender.
Lightly brush the fruits with melted butter. Set the foil on the grill during the last 10 minutes of cooking time. Perforate the foil to allow the heat to reach the fruit, then fold the foil into a packet and cook until the fruit is slightly limp and lightly charred.
Place the chicken on a platter and arrange the fruit along the edges.
Yield: 6 to 8 servings
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