Chicken Peri-Peri Sauce

Ingredients:

1/4 cup fresh lime juice
2 tablespoons cider vinegar
1/2 teaspoon paprika
1/4 teaspoon angostura bitters
1 teaspoon hot pepper sauce, or to taste
1 dried hot red chile
1 fresh chile (such as jalapeño)
2 cloves garlic
2 pounds whole chicken breast, with skin and bone

Preparation:

Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce
in a glass baking dish.

Wearing kitchen gloves, split the dried chili with a sharp paring
knife and remove the seeds. Do the same with the jalapeño pepper. Mash
the peppers with the garlic into a smooth paste using a mortar or an
electric spice grinder.

Add the paste to the lime mixture in the baking dish and combine.

Toss the chicken pieces in half the marinade and swish them in the
marinade until they are completely coated. Cover and let marinate
overnight in the refrigerator.

Remove the chicken from the marinade and grill or broil until cooked
through and burnished, for about 20 minutes on each side. Baste
frequently with the reserved marinade.

If the chicken looks like it is beginning to burn, move it farther
away from the heat source. Serve hot with chilled orange sections and
plenty of napkins.






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