Grilled Key Lime Chicken
I Grilled. Amazing huh? I never grill...can't say that now :-)
So, here's what you'll need for a Key West kinda chicken meal.
You’ll need chicken – whatever pieces you like but thighs seem to work best. We aren’t big on the white meat of a chicken as we find it too dry most of the time….so we used thighs.
And this stuff......... three simple ingredients.....
1 bottle Key Lime juice
1/3 cup red wine vinegar
1 bottle teriyaki BBQ sauce
Locating an acceptable BBQ sauce proved quite a challenge. Seriously, is everything made with nasty high fructose corn syrup these days?! Just when I was beginning to investigate how to make my own, I saw this Kikkoman sauce at a grocery which offers more variety in their stock than the store brand and Kraft (much to my chagrin, all with high fructose corn syrup)
The day before or at least 6 hours prior to cooking/grilling you will need to marinate the chicken. Place chicken in a large container or freezer bag. Pour key lime juice and red wine vinegar over chicken. Mush it up. Place in fridge.
Right. Let’s get to it. This is the only time I am allowed to grill. Man, build fire, cook meat …..except chicken. This frustrates husband unless he uses a gas grill….so I am able to don the apron, grab the over sized tongs and cook over fire. Yippee!
Get the coals started. On a charcoal fire you may add damp pieces of hickory or pecan if you’d like.
Spray the grill with PAM or just grease it up.
Now place chicken pieces on the hot greased grill skin side down.
Coat the chicken with BBQ sauce and place the lid on for a bit of smoky flavor. Not too long or the coals will die down too quickly. Cook about 6 or 7 minutes so it sears.
When you flip the chicken pieces over so they are skin side up, coat with more BBQ sauce.
Put the lid on the grill for a bit.
Once it’s cooked slide it on a platter and garnish with pineapple pieces. Where is the pineapple?
Hextall patrolling for any chicken which may have dropped....he was out of luck.
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