Hot, Hot, Hot Chicken Thighs
Source of Recipe
Terri Heil
List of Ingredients
1 1/2-2 lbs. chicken thighs, skinned
1/4 c. Caribbean-style hot sauce
1/4 c. lime juice
1/4 c. yellow mustard
2 Tbsp. wine vinegar
2 Tbsp. chopped parsley
2 Tbsp. dried thyme
1/4 tsp. dried ginger
salt and pepper to tasteRecipe
Score chicken on both sides by making diagonal cuts about 1" apart.
In a large mixing bowl, blender, or food processor, mix hot sauce,
lime juice, mustard, and vinegsr. Add spices and blend until mixture
forms a saucy paste.
Mix chicken thighs with paste to coat chicken. Marinate in
redfrigerator for 2-8 hours, turning chicken occasionally to coat.
Remove chicken and reserve sauce.
Place chicken on uncovered grill and grill directly over medium heat
for approximately 15 minutes. Turn chiocken and grill for about 10 to
15 minutes more. Baste both sides with reserveed marinade and grill
for 5 minutes more, or until chicken is tender and no pink remains.
Discard remaining marinade.
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