Broiled Marinated Chicken
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INGREDIENTS 2 tablespoons finely crumbled dried red hot chilies (use caution)
3 large garlic cloves, peeled and coarsely chopped
1 cup peanut or vegetable oil
1 teaspoon salt
¼ cup strained fresh lemon juice
2-½ to 3 pound chicken, cut into 8 serving piecesCombine the chilies, garlic and ½ cup of the oil in a jar of an electric blender and blend at high speed until the seasonings are thoroughly pulverized. Pour the mixture into a large, shallow glass baking dish and stir in the remaining ½ cup of oil, the lemon juice and the salt.
Pat the chicken completely dry with paper towels and drop the pieces into the marinade, turning them about with a spoon to coat them evenly. Marinate them at room temperature for about 2 hours, or in the refrigerator for at least 4 hours, stirring from time to time.
Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat the broiler of your oven to the highest possible point.
Remove the chicken pieces from the marinade and lay them side by side on the grill or broiling rack. Broil about 3 inches from the heat for 10 to 15 minutes, turning the chicken once or twice with tongs and basting it every few minutes with the remaining marinade. The chicken is done when the skin is crisp and brown, and clear yellow juices trickle out of the thigh when it is pierced with the point of a small, sharp knife.
Serve at once, arranged attractively on a heated platter.
Serves 4