Recipe - Grilled Chorizo Jicama And Orange Salad

7 pound Chicken pieces; excluding
wings, washed and dried
One half cup Freshly squeezed orange
juice
One fourth cup Freshly squeezed lime juice
One fourth cup Freshly squeezed lemon juice
One half cup Dark rum
6 Garlic cloves; chopped
3 tablespoon Brown sugar
3 Chipotle chiles; canned or
rehydrated in vinegar
3 Red peppers; seeded and
chopped
1 md Red onion; thinly cut or sliced up
3 tablespoon Cider vinegar
One fourth cup Olive oil
2 lg Mangos; peeled, pitted and
cut into 1inch pieces
3 Ripe bananas; peeled and cut
on the bias into thick
slices
1 Pineapple; peeled and cut or sliced up
1 Lime ; Juice of
Vegetable oil; for the grill
Salt and freshly ground
pepper
2 tablespoon Butter; melted

TOO HOT TAMALES SHOW #TH6318

Place the chicken pieces in a baking dish. In a blender, combine the citrus
juices, rum, garlic, sugar, chipotles, red peppers, onion, vinegar and
olive oil. Pulse gently. Pour marinade over the chicken pieces, cover and
refrigerate for 2 hours or overnight. Turn the chicken once. Remove the
chicken from the refrigerator 30 minutes before cooking.

Preheat the grill.

Place the mango pieces, banana slices and pineapple on a sheet of foil and
brush with lime juice. Set aside.

When the grill is ready, brush with vegetable oil. Season the chicken with
salt and pepper. Place the chicken pieces, cavity sides down, on the grill
and cook for 10 minutes. Turn and baste with the marinade and continue
cooking for another 10 minutes. Baste and turn chicken every 5 minutes for
an additional 15 to 20 minutes, or until chicken is tender.

Lightly brush the fruits with melted butter. Set the foil on the grill
during the last 10 minutes of cooking time. Perforate the foil to allow the
heat to reach the fruit, then fold the foil into a packet and cook until
the fruit is slightly limp and lightly charred.

Place the chicken on a platter and arrange the fruit along the edges.

Yield: 6 to 8 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998