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Because I am hungry, I have no lunch, and this is what we’re having for supper, I want to share this delicious recipe with you! Note that the prep time includes the marinating process. Enjoy!
Let me start by saying that I know there are a LOT of spices in this! Do not be intimidated because you can obviously add or subtract ingredients to suit your needs and tastes, and it isn’t really going to matter if you are missing a few. I personally prefer to omit the onions and peppers, but some folks like them, thus why I included them. Regardless, this is a delicious dish, and I hope that you give it a try!
1. In a gallon-sized storage bag, combine all of your ingredients but the chicken.
2. Add the chicken, and allow the mixture to marinate refrigerated a minimum of 4 hours to overnight.
3. Once your time is up and you’re ready to cook, remove the chicken from the bag. If you wish to use the marinade for basting, bring it to a hard boil to eliminate contamination. Otherwise, dispose of it.
4. Slap the chicken on a hot grill, and cook each side for 6-10 minutes until the juices run clear, basting occasionally. Do not overcook!
5. Remove from the grill, and allow the chicken to rest for a couple of minutes so that the juices will not run, causing the meat to dry out.
6. Serve with rice, black beans, or on a wrap with creamy rum sauce and mango salsa. Enjoy!
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Chelsea on 5.25.2010
I am certain that it could be, but I have never done it…I imagine that the temperature would be about 400 degrees farenheit for about 30 minutes or so. But the best way to tell if the meat is done is when the juices run clear – you definitely don’t want to overcook either, though. Good luck, and let me know how it turns out in the oven!
cookinglady on 5.24.2010
Can this be made in the oven and if so what is the temp and time?