Red Hot Chicken

Categories: Poultry, Barbecue
Yield: 4 Servings

2 tb 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 ts Chopped fresh flat-leaf
-parsley
4 Whole chicken breasts

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@msn.com
Source: The Martha Stewart Cookbook.

Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 22,
1999

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