Ingredients Jump to Instructions ↓

  1. 4 to 4 1/2-pound chicken, cut into 8 pieces

  2. 1/2 cup fresh lime juice

  3. 1/2 cup Emerilís Green Pepper Sauce, or other green hot sauce

  4. 1/4 cup chopped fresh cilantro

  5. 1/4 cup chopped green onions

  6. 1 teaspoon sliced jalapeno peppers

  7. 1 teaspoon white wine vinegar

  8. 1 teaspoon cumin

  9. 1 teaspoon salt

  10. 1 teaspoon Emerilís Original Essence

Instructions Jump to Ingredients ↑

  1. Place the chicken in a large zip-lock bag.

  2. In a bowl, combine the lime juice, pepper sauce, cilantro, onions, peppers, vinegar and cumin. Pour into the bag with the chicken. Seal the bag, place inside a large bowl or baking dish, and refrigerate for at least 4 and up to 8 hours. Turn the bag occasionally to marinate evenly. (Alternately, the chicken and marinade can be placed in a non-reactive baking dish and tightly covered with plastic wrap. Turn the pieces occasionally.)

  3. Preheat a grill.

  4. Remove the chicken from the marinade and pat dry. Season both sides with the salt and Essence. Grill over a medium flame, with the lid closed, until brown on both sides, cooked through and the juices run clear, about 25 minutes, turning frequently.

  5. Serve immediately with corn on the cob.

  6. Yield : Serves 4 - 6


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