Recipe - Lemon Chile Chicken Barbecue

1 Chicken; cut up
3 (up to)
4 Cloves garlic
1 cup Fresh mint leaves; more or
less
1 Fresh Jalapeno; or more, to
taste (I seed mine)
4 tablespoon Lemon juice
One half cup Olive oil

Date: Wed, 7 Feb 1996 11:02:05 0700 (PDT)

From: Lorraine Heidecker lheid@saclink.csus.edu
Smush up together in a morter and pestle the garlic, fresh mint leaves and
fresh jalapeno (I seed mine). Add lemon Juice and olive oil. Muddle all
together, and dump on a pan of chicken parts. Turn to coat. Cover and
refrigerate for at least four hours.

When ready to cook, let the chicken return to room temp and grill over
charcoal until done.

Meantime, make another batch of the marinade to use as additional dressing
while serving. A nice touch is to brush the stuff on with a bunch of fresh
mint but a pastry brush works just fine.

I usually serve the above with potato salad, crusty sourdough and a green
veggie of some sort. (The last in deference to my Mom).

The marinade/sauce is really flexible. You could experiment with
different varieties of chiles (chipotle would be interesting!), add more
garlic, etc. The chicken will need to be salted at table.

CHILEHEADS DIGEST V2 #235

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