Carnival Chicken

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By: Andrew Chase

Photography by: Kevin Hewitt

Celebrate the sunny Caribbean with this hot and spicy chicken, inspired by the flavours of the islands. Scotch bonnet or habanero hot peppers are essential to the local cuisine, but they should be handled with caution. If you're not used to handling hot peppers, wear kitchen gloves when you seed and chop them.

Ingredients

1 chicken cut in serving pieces, or 3 lb/1.5 kg chicken pieces

3 green onions, minced

3 Scotch bonnet peppers seeded and minced, or 1 tbsp/15 mL Caribbean hot sauce

3 cloves garlic, pressed or minced

1/2 tsp (2 mL) finely grated orange rind

1/2 tsp (2 mL) finely grated lime rind

3 tbsp (45 mL) orange juice

2 tbsp (30 mL) lime juice

2 tbsp (30 mL) vegetable oil

2 tsp (10 mL) grated gingerroot

1 tsp (5 mL) crumbled dried oregano

1 tsp (5 mL) salt

3/4 tsp (4 mL) ground allspice

3/4 tsp (4 mL) ground cumin

1/4 tsp (1 mL) nutmeg

1/4 tsp (1 mL) black pepper

Preparation

Place chicken pieces in large bowl; mix together with onions, hot peppers, garlic, orange and lime rind and juices, oil, ginger, oregano, salt, allspice, cumin, nutmeg and pepper to thoroughly coat.

Marinate, refrigerated and turning occasionally, for at least 3 hours or, preferably, for up to 1 day.

Bring to room temperature. Grill over medium to medium-high heat, turning often, until juices run clear when chicken is pierced in thickest part, 20 to 30 minutes.

Makes 4 to 6 servings.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	254
Protein	22 g
Fat (total)	17 g
Sat. Fat	4 g
Carbohydrate	3 g
Fibre	1 g
Cholesterol	79 mg
Sodium	451 mg
Calcium	2 % RDI
Iron	9 % RDI
Vitamin A	5 % RDI
Vitamin C	13 % RDI
Folate	6 % RDI

Also in this menu:

Chicken on the grill in 6 easy ways

Source

Homemakers Magazine: June 2008

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