Ingredients
1
lime
1/4
cup frozen grapefruit juice concentrate, thawed
2
tablespoons water
1
tablespoon light corn syrup
1
teaspoon chopped seeded habañero or Scotch bonnet chile
1
teaspoon oil
1/4
teaspoon cumin
1/8
teaspoon salt
1/8
teaspoon pepper
1
garlic clove, chopped
3
to 3 1/2 lb. cut-up frying chicken, skin removed if desired
Preparation
GRILL DIRECTIONS: With zester or vegetable peeler, cut thin strips from lime; set aside. Squeeze 2 tablespoons lime juice from lime. In blender container, combine lime juice and all remaining ingredients except chicken; blend until well mixed and smooth.
Place chicken in large resealable food storage plastic bag or in nonmetal dish. Pour lime mixture over chicken; seal bag or cover dish. Refrigerate 2 to 8 hours to marinate, turning several times.
Heat grill. When ready to grill, remove chicken from marinade; reserve marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is fork-tender and juices run clear, turning and brushing several times with reserved marinade. Discard any remaining marinade. Garnish with lime peel.
