Ingredients
-
2
-
3
-
10
-
2
-
2
-
1/2
-
2
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
In Large Glass Bowl, Combine All Ingredients Except Chicken; Mix Well. |
|
2
Done
|
Add Chicken, Turning to Coat. |
|
3
Done
|
Cover and Refrigerate For 4 Hours, Turning Occasionally; Can Be Refrigerated For Up to 24 Hours If You Want to Make It Ahead. |
|
4
Done
|
Reserving Marinade, Place Chicken, Skin Side Down, on a Greased Grill Over Medium Heat; Close Lid and Cook For 10 Minutes. |
|
5
Done
|
Turn and Brush With Marinade; Cook For 30 to 40 Minutes or Until Juices Run Clear When Chicken Is Pierced. |
|
6
Done
|
For a Less Spicy Version, Replace Above Marinade With Portuguese Paprika Marinade: 1/3 Cup Dry White Wine, 1 Tsp Grated Lemon Rind, 3 Tbsp Lemon Juice, 2 Tbsp Tomato Paste, 1 Tbsp Olive Oil, 1/2 Tsp Paprika, 1/4 Tsp Salt, 1/4 Tsp Hot Pepper Sauce, and 2 Cloves of Garlic, Minced. |
