Grilled Pollo Diablo
this is a great dish to take along to a picnic or a potluck barbecue. 
you can make it up in the morning before you leave--or even the night 
before--and just toss it in the cooler until you're ready to grill 
it. i always get compliments on it, and requests for the recipe! 
 
 
pollo diablo 
(from _weber's big book of grilling_) 
 
3 Tbsp  extra-virgin olive oil
3 Tbsp  fresh orange juice
3 Tbsp  fresh lemon juice
2 Tbsp  fresh rosemary, finely chopped
1 Tbsp  minced garlic (i use more!)
1 Tbsp  crushed red pepper flakes
2 tsp  kosher salt
3 - 4 lb.  chicken parts (i use skinless, boneless breasts)
 
whisk together the marinade in a small bowl. rinse the chicken parts 
and pat dry with a paper towel. put the chicken in a ziploc bag and 
pour in the marinade. seal, turn the bag to distribute the marinade, 
and place the bag in a bowl. refrigerate for 4-6 hours or longer, 
turning occasionally. 
 
shake off the excess marinade from the chicken. grill the chicken, 
skin-side up, over indirect high heat until the juices run clear and 
the temperature reads 170 degrees f. at the thickest part (about 
35-50 minutes). 
 
-- 
marymc 
marym...@nospam.mindspring.com 
 
visit my cooking stuff page... 
<http://www.casagordita.com/cooking.htm> 
 
 
(remove the nospam from my address to reply) 
 
-- 
(ID: 11408) Mirror: rec.food.recipes: Mon, Aug 4, 2003


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