1 broiler-fryer (2 1/2 to 3 lb), quar; tered or
1 cut up
1 salt and pepper
1 cup bottled salsa
2 tablespoon lime juice
1/2 cup finely chopped cucumber
1/4 cup chopped green bell pepper
1 tablespoon snipped fresh cilantro
Rinse chicken and pat dry. To make the chicken quarters lie flat on the grill, break the wing, hip, and drumstick joints and twist the little wingtips under the back. Sprinkle lightly with salt and pepper.
Grill the chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes. Combine the salsa and lime juice. Turn the chicken and grill for 15 to 20 minutes until tender and no longer pink. Brush often with about 1/2 cup of the salsa mixture during the last 10 to 15 minutes.
For the vegetable sauce, combine the remaining salsa mixture, the cucumber, green pepper, and cilantro in a small saucepan. Bring just to boiling, then remove from heat. Serve vegetable sauce with the chicken.
Makes 4 servings.
NUTRITION INFORMATION per Serving Calories: 294 Protein: 31 g Fat: 15 g Cholesterol: 99 mg Sodium: 510 mg Potassium: 425 mg Fiber: 0 g
FRESH GARDEN TURKEY: Use four 4- to 6-ounce turkey breast sirloin steaks instead of chicken and grill over medium coals for 12 to 15 minutes, turning once. Brush on salsa during last 5 minutes.
FRESH GARDEN HENS: Use three 1- to 1 1/2-pound Cornish game hens, halved lengthwise. Grill over medium-hot coals for 45 to 50 minutes, turning once. Brush on sauce during last 10 to 15 minutes.
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