-= Exported from BigOven =-

Bahamian Grilled Chicken

This recipe is extremely delicious. It is loaded with flavor. For the best
flavor let marinate at least one to two hours. If you follow the directions
precisely the chicken will turn out the exactly as described.

Recipe By:
Serving Size: 4
Cuisine: Caribbean
Main Ingredient: Chicken
Categories: Summer, Picnics, Fourth of July, Grill, Main Dish

-= Ingredients =-
4 ea Chicken breast ; Bone in w/skin
1 cup Lime Juice
1 small Onion ; Thinly Sliced
2 cloves Garlic ; minced
2 each Hot Chiles ; Thinly Sliced
2 teaspoon Thyme ; chopped
2 tablespoon Vegetable oil
1 tablespoon Paprika
1 teaspoon Salt
1/2 teaspoon White pepper ; ground

-= Instructions =-
1) Rinse the chicken pieces under cold running water, then drain and blot
dry with paper towels. Place the pieces in a non-reactive bowl or baking
dish and pour in the lime juice; turn the pieces to coat. Let marinate, at
room temperature, for fifteen minutes, turning the pieces once or twice.



2) Pour off and discard the lime juice, then add the onion, garlic, chili,
thyme, oil, paprika, salt, and pepper and turn the chicken pieces to coat
thoroughly. Let the chicken marinated in this mixture for at least fifteen
minutes or as long as 1 to 2 hours (the longer the better), covering and
refrigerating if marinating the longer time.



3) Preheat the grill, using the two-tiered method.



4) When ready to cook, oil the grill grate. Using a rubber spatula, scrape
any bits of onion or garlic off the chicken pieces. Arrange to pieces, skin
side down on the grate over the hotter section of the grill and cook for
three to five minutes, and finish cooking as directed in steps five and six.



5) After oiling the grill grate, place the pieces, skin side down, on the
hotter section of the grill. Cook until the skin starts to brown, three to
five minutes. Move the pieces to the cooler section of the grill and
continue grilling until the skin is thoroughly browned, five to seven
minutes more. Watch carefully and use tongs to move the pieces away from
flare-ups.



6) Turn the pieces and move them back to the hotter section of the grill.
Brown the second sides well (three to five minutes), and then move the
pieces back to the cooler side of the grill to finish cooking. The total
cooking time will be 16 to 24 minutes. When ready the chicken will be crisp
and golden brown outside and juices will run clear when the meat is pierced.


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