Hot and Spicy Pick of the Chick
Recipe provided courtesy of the National Chicken Council.
1 (4-pound) package chicken pieces
1 (5-ounce) jar roasted red peppers
1 (4-ounce) can green chiles
2 tablespoons brown sugar, packed
2 tablespoons canola oil
2 tablespoons lime juice
1 1/2 teaspoons hot pepper sauce
1 teaspoon ground cumin
1 teaspoon salt
2 to 3 sprigs cilantro
- Prepare lightly greased grill for cooking.
- In food processor or blender, combine all ingredients except chicken; purée until smooth. Set aside 1/2 cup sauce.
- Grill chicken, uncovered, 5 to 6-inches over medium-hot coals about 30 minutes or until cooked through, turning and basting with sauce 3 to 4 times during grilling.
- Serve reserved 1/2 cup sauce as a condiment with grilled chicken.
Makes 6 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.