Grilled Creole Chicken
Preparation - 1 he
Ingredients
Serves 2 to 4
- 2 chicken quarters (legs and thighs)
- 1/4 red pepper
- 10 ml (2 tsp.) fresh parsley
- 5 ml (1/2 tsp.) Fresh thyme
- 1 shallot
- 1 green onion
- 60 ml (4 tbsp.) Lime juice
- 30 ml (2 tbsp.) of habanero hot sauce Boukman
- 30 ml (2 tbsp) Goccia di Sole extra virgin Olive Oil
- 60 ml (1/4 cup) Boukman Original Caribbean BBQ Sauce
Preparation
- Remove fat from chicken pieces.
- Rinse chicken pieces with water and dry with paper towels.
- In a food processor, combine bell pepper, parsley, thyme, shallot, green onion, lime juice, Boukman Habanero Hot Sauce and olive oil.
- Pulse until ingredients form a paste.
- Combine paste with chicken pieces in a bowl or bag and mix well.
- Marinate in the fridge for at least 2 hours.
- Preheat barbecue on maximum heat.
- Cook chicken on a very hot grill for 2 minutes, then lower heat to minimum.
- Close barbecue cover and continue cooking for 20 minutes on each side.
- During cooking, use a brush to baste chicken two or three times with Boukman Caribbean Original Hot Sauce.
- Serve with a pasta salad and other side dishes.
Tip: It is preferable to choose an oil with intense aromatic notes for this vinaigrette seasoned with hot sauce.
