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Ingredients
Serves 4
Zest and juice of 2 limes
Juice of 1 lemon
8 cloves garlic, peeled, crushed
8 tablespoons olive oil
6 cayenne
chiles, split to the stem
1 tablespoon kosher salt
1 chicken (3 1/2 - 4
pounds), halved, rinsed, dried
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Grilled Chicken With Cayenne Chiles and Lime
Cayenne chiles are as hot as their name implies. If you can't find them,
substitute another small red chile (generally, red chiles are hotter than
green). For maximum heat, don't remove the seeds and membranes. It's safer to
ask the butcher to halve the chicken for you.
1. Combine zest and juice of limes, lemon juice, garlic, olive oil, chiles,
and salt in a bowl. Divide marinade between 2 large resealable plastic bags. Add
chicken halves and mash the peppers and garlic into the chicken. Place bags in
refrigerator for at least 2 hours, turning occasionally.
2. Build a fire in
grill. Drain chickens. When coals are hot, cook chicken, covered, turning
occasionally, until internal temperature reaches 165-170º, or until no longer
pink. If fire dies down, leave uncovered to rekindle.
3. Cut chickens and
serve.
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