Ingredients
- 3 1/2 pounds whole chicken (cut into pieces, don`t remove the skin!)
- 1/4 cup roasted red bell pepper (use the roasted peppers in the jar)
- 1 large habanero pepper (seeded and diced and wear gloves when seeding and dicing)
- 1/4 cup green bell pepper, diced
- 2 green onion, diced (use green & white part)
- 1/4 cup red onion, diced
- 1/4 cup yellow onion, diced
- 1/4 cup parsley, diced
- 2 to 3 cloves garlic, diced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/4 cup orange juice
- 1/4 cup lime juice (bottled)
- 1/2 cup oil (cooking oil like vegetable oil)
How to Make
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Step 1: In a blender, blend all the ingredients except the chicken until smooth. Transfer to a large resealable bag. Add in chicken pieces, seal bag, then turn to coat in the spice mixture.
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Step 2: Place in refrigerator and marinate the chicken for at least 8 hours.
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Step 3: Set up your grill for a medium heat (350f) direct cook.
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Step 4: Grill for 8-12 minutes per side. Remove when the thighs are 170 F and the breasts are 160 F. Normally this will take 8-12 minutes as noted above but on a colder, breezy day it took almost 30 minutes total grilling time to get the biggest pieces to the proper internal temperature, so for safety sake cook by temperature not time!
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Step 5: Eat and enjoy the chicken with some cold beer.
Tips & Variations
- Outdoor grill
We hope you enjoy this recipe!
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