1/4 cup fresh lime juice
2 tablespoon cider vinegar
1/2 teaspoon paprika
1/4 teaspoon angostura bitters
1 teaspoon hot pepper sauce -- or to taste
1 dried hot red chili
1 fresh chili -- (such as jalapeno)
2 cloves garlic
2 pounds whole chicken breast -- with skin and bone
Instructions:
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. 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 Bloody Mary." Judith
Benn Hurley in THE WASHINGTON POST; Aug 22, 1990
