Top to bottom: Mango Pineapple Chutney and Jamaican Grilled Chicken
Ingredients
1
whole chicken (4 pounds), cut into pieces or 6 whole chicken legs
1
cup coarsely chopped fresh cilantro leaves and stems
1/2
cup Frank's® RedHot® Original Cayenne Pepper Sauce
1/3
cup vegetable oil
6
cloves garlic, coarsely chopped
1/4
cup fresh lime juice (juice of 2 limes)
1
teaspoon grated lime peel
1
teaspoon ground turmeric
1
teaspoon ground allspice
Prep Time
15 minutes
Marinate Time
1 hour
Cook Time
45 minutes
1. Loosen and pull back skin from chicken pieces. Do not remove skin. Place chicken pieces in large resealable plastic food storage bag or large glass bowl.
2. Place remaining ingredients in blender or food processor. Cover; process until smooth. Reserve 1/3 cup marinade. Pour remaining marinade over chicken pieces, turning to coat evenly. Seal bag or cover bowl; refrigerate 1 hour.
3. Prepare grill. Reposition skin on chicken pieces. Place chicken on oiled grid. Grill, over medium to medium-low coals, 45 minutes or until chicken is no longer pink near bone and juices run clear, turning and basting often with reserved marinade.
Jamaican Grilled Chicken
