Grilled Chicken with Lime and Chile Peppers
1/2 cup olive oil
1/4 cup fresh lime juice
1 teaspoon salt
1 can diced green chile peppers
1 chicken fryer, cut into serving size pieces, about 3 1/2 pounds
chicken pieces
In a nonreactive bowl, combine olive oil, lime juice, salt, green
chile peppers. Add chicken and turn to coat well with marinade;
cover and refrigerate for 2 hours, turning occasionally. Remove
chicken from marinade; drain on paper towels. Grill over medium heat
for about 20 to 30 minutes, turning and basting with marinade
frequently. Chicken is done when juices run clear when pierced with
a fork. Serves 4. |