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Baxter Road Grilled Chicken?Barbados

Baxter Road Grilled Chicken?Barbados Categories: Import|Barbecue|Poultry|Steven Raichlen
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Barbecue Bible--Steve Raichlen

    1  chicken, quartered
    4 cloves  garlic, peeled
    3  shallots, peeled
    1 bunch  chives or scallions, trimmed
    1 medium  green bell pepper, stemmed, seeded, and coarsely chopped
    1 medium rib  celery, coarsely chopped
    2  jalapeno chiles, seeded and minced
    3 tablespoons  fresh Italian parsley, chopped
    2 teaspoon  fresh thyme, chopped
    2 tablespoons  lime juice
    2 tablespoons  soy sauce
    2 tablespoons  olive oil
      Salt
      Pepper

Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place in a large nonreactive bowl or baking dish and set aside while you prepare the marinade.

Combine the garlic, shallots, chives, bell pepper, celery, chile, parsley, and thyme in a food processor and process to a smooth paste. Add 2 tablespoons lime juice, the soy sauce, and oil and process until blended and smooth. Taste for seasoning and add salt, pepper, and lime juice as needed; the mixture should be highly seasoned. Pour the mixture over the chicken in the bowl and turn the pieces to coat. Cover and let marinate, in the refrigerator, for 4 to 12 hours (the longer the better).

Preheat the grill, using the two-tierred method.

When ready to cook, oil the grill grate. Remove the chicken pieces from the bowl, reserving any marinad that has drained off. Arrange the pieces, skin sid down, on the grate over the hotter section of the grill and cook as directed on page 246. Brush the pieces once or twice with the reserved marinade, but not during the last 5 minutes

Transfer the chicken pieces to serving plates or a platter and serve.

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