1 broiler-fryer -- (2 1/2 to 3-lb),
-- quartered or
-- cut up
2 tablespoon lime juice
1/2 cup finely chopped cucumber
1/4 cup chopped green bell pepper
salt and pepper
1 tablespoon snipped fresh cilantro
1 cup bottled salsa
Instructions:
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. 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.
[ BETTER HOMES AND GARDENS; June 1990 ]
