Grilled Citrus Chicken With Grilled Tropical Fruit
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Grilled Citrus Chicken With Grilled Tropical Fruit
  Citrus    Chicken    Fruit  
Last updated 6/12/2012 12:58:44 AM. Recipe ID 21549. Report a problem with this recipe.
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      Title: Grilled citrus chicken with grilled tropical fruit
 Categories: Toohot
      Yield: 4 Servings
      7 lb Chicken pieces, excluding
           Wings, washed and dried
    1/2 c  Freshly squeezed orange
    1/4 c  Freshly squeezed lime juice
    1/4 c  Freshly squeezed lemon
    1/2 c  Dark rum
      6    Garlic cloves, chopped
      3 tb Brown sugar
      3    Chipotle chiles, canned or
           Rehydrated in vinegar
      3    Red peppers, seeded and
      1 md Red onion, thinly sliced
      3 tb Cider vinegar
    1/4 c  Olive oil
      2 lg Mangos, peeled, pitted and
           Cut into 1inch pieces
      3    Ripe bananas, peeled and cut
           On the bias into thick
      1    Pineapple, peeled and
           Juice of 1 lime
           Vegetable oil, for the
           Salt and freshly ground
      2 tb Butter, melted
  Place the chicken pieces in a baking dish. In a blender, combine the
  citrus juices, rum, garlic, sugar, chipotles, red peppers, onion,
  vinegar and olive oil. Pulse gently. Pour marinade over the chicken
  pieces, cover and refrigerate for 2 hours or overnight. Turn the
  chicken once. Remove the chicken from the refrigerator 30 minutes
  before cooking.
  Preheat the grill.
  Place the mango pieces, banana slices and pineapple on a sheet of
  foil and brush with lime juice. Set aside.
  When the grill is ready, brush with vegetable oil. Season the chicken
  with salt and pepper. Place the chicken pieces, cavity sides down, on
  the grill and cook for 10 minutes. Turn and baste with the marinade
  and continue cooking for another 10 minutes. Baste and turn chicken
  every 5 minutes for an additional 15 to 20 minutes, or until chicken
  is tender.
  Lightly brush the fruits with melted butter. Set the foil on the grill
  during the last 10 minutes of cooking time. Perforate the foil to
  allow the heat to reach the fruit, then fold the foil into a packet
  and cook until the fruit is slightly limp and lightly charred.
  Place the chicken on a platter and arrange the fruit along the edges.
  Yield: 6 to 8 servings

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Recipe ID 21549 (Apr 03, 2005)

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