1/4 c Fresh lime juice
2 tb Cider vinegar
1/2 ts Paprika
1/4 ts Angostura bitters
1 ts Hot pepper sauce, or to
1 Dried hot red chili
1 Fresh chili (such as
2 Cloves garlic
2 lb Whole chicken breast, with
-skin and bone
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 jalapeno 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 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, about 20 minutes on each side. Baste frequently
with the 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.
Makes 4 servings.
NUTRITION INFORMATION PER SERVING: Calories: 456 Protein: 68 g
Carbohydrates: 18 g Fat: 18 g Saturated Fat: 5 g Cholesterol: 192 mg
Sodium: 178 mg
NOTE: "Peri-peri, the national hot sauce of Zimbabwe, is an ancestor of
many of our Acadian (and other southern) hot sauces. It enhances lamb,
beef and fish as well as chicken, and a splash in the glass makes a mean
[Judith Benn Hurley in THE WASHINGTON POST; Aug 22, 1990]
Posted by Fred Peters.