An easy way to spice up your chicken. Make the marinade, then fix the rest of dinner. Have a glass of wine while you BBQ!
Ingredients:
- Juice and zest of 2 large limes
- Juice and zest of 2 large oranges
- 1/2 c olive oil
- 1 tsp dried oregano
- 2 large cloves garlic, thinly sliced
- 1 jalapeño pepper, seeded, minced (for spicier chicken, leave seeds and ribs)
- Dash your favorite hot pepper sauce or to taste
- Salt and freshly ground black pepper
Directions:
- Place chicken in a large zip-top plastic bag.
- In a bowl, whisk together lime juice and zest, orange juice and zest, oil, oregano, garlic, jalapeño and pepper sauce.
- Season to taste with salt and pepper.
- Pour marinade over chicken in bag and lay flat in a shallow dish.
- Refrigerate for at least 90 minutes or up to four hours, turning occasionally.
- Heat grill to high.
- Then lower heat on one side of grill by either pushing coals to one side (charcoal) or turning one side down (gas).
- Remove chicken from marinade.
- Grill on hot side of grill until nicely browned.
- Then move to cooler side and close grill.
- Grill until internal temperature reaches 165°. Alternately, bake at 425˚ for 20-30 minutes.
- Serve hot.
Source: Market Mill Creek – Culinary Resource Center