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Crisp and Juicy Barbecued Chicken
Nb persons: 6
Yield: Serves 6
Preparation time:
Total time:
Source:
Ingredients;
4 Green Onions, chopped
4 Cloves Garlic
2 Jalapeno Peppers
Seeded and chopped
1/2 Cup Packed fresh basil leaves
and gri Cup Olive Oil
2 T. Wine Vinegar
1 Tsp. Each salt and sweet smoked (or unsmoked) Paprika
1/2 Tsp. Hot Pepper Flakes
3-1/2 Lbs. Chicken thighs, wings drumsticks and breasts''
Method:
In food processor and scraping down side a few times, whirl to-gether green onions, garlic,
jalapeno peppers, basil, oil, vinegar, salt, paprika and hot pepper flakes until loose paste
forms. Scrape into large bowl.
Trim any visible fat or loose skin from chicken. If desired, cut breasts on diagonal and
into 2 pieces. Add chicken to basil paste and toss to coat. Cover and marinate in
refrigerator, turning occasionally, for at least 6 or up to 12 Hours.
Heat 1 Burner or 2 BurnerBarbeque, or 2 outside burner of 3 Burner Barbecue to
medium. Brush grill over unlit burner with oil. Place chicken, bone side down, on greased
grill. Close lid and grill until bottom is marked, about 25 minutes. Using rigid lifter, turn and
grill until juices run clear when chicken is pierced, about 20 minutes, Using the lifter,
move any pieces that need more crisping or coloring over direct medium heat. Close the
lid and grill until golden brown, about 5 minutes. Makes 4-6 Servings.
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