HOT AND SPICY PICK-OF-THE-CHICK
Are you familiar with the spice, “cumin”, called for in this recipe? It’s the dried fruit or seed of a plant in the parsley family. It’s sometimes substituted for caraway seed and is a principal ingredient in both curry powder and chili powder.
1 jar (5-ounces) roasted peppers, drained
1 can (4-ounces) mild green chilies, drained
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons lime juice
1-1/2 teaspoons Tabasco
1 teaspoon ground cumin
1 teaspoon salt or to taste
2 to 3 sprigs fresh coriander (optional)
1 package chicken parts (about 3 pounds)
In food processor or blender, combine all ingredients except chicken; puree until smooth. Set aside 1/2 cup sauce.
Grill chicken, uncovered, 5 to 6-inches above medium-hot coals 40 to 50 minutes or until cooked through, turning and basting with remaining sauce 3 to 4 times during grilling. Serve reserved 1/2 cup sauce as a condiment with grilled chicken.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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