Red hot chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| Juice of 1 lemon | ||
| Juice of 1 lime | ||
| Pinch of freshly ground black pepper | ||
| 1 | Scotch Bonnet chili, sliced very thin, with seeds removed | |
| 2 | teaspoons | Chopped fresh flat-leaf parsley |
| 4 | Whole chicken breasts | |
Directions
Combine all ingredients except the chicken in a baking dish. Add the chicken and marinate for 30 minutes.
Remove the chicken from the marinade. Reserve chili and parsley. Cook chicken skinside down on a grill over hot coats (or under a very hot broiler) until nicely browned, 6 to 8 minutes. Turn over and continue cooking for 10 to 12 minutes, until chicken is done. Serve immediately, garnished with the reserved chili slices and parsley from the marinade.
Note: Any small, very hot chili can be substituted if Scotch Bonnets are not available. Yield: 4 servings Typed in MMFormat by cjhartlin@...
Source: The Martha Stewart Cookbook.
Posted to MM-Recipes Digest V4 #8 by cjhartlin@... on Feb 22, 1999