Recipe

Emeril's Kicked Up Grilled Chicken

  • Yield: Serves 4 - 6

Ingredients

  • One 4 to 4 1/2-pound chicken, cut into 8 pieces
  • 1/2 cup fresh lime juice
  • 1/2 cup Emerilís Green Pepper Sauce, or other green hot sauce
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • 1 teaspoon sliced jalapeno peppers
  • 1 teaspoon white wine vinegar
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon Emerilís Original Essence

Directions

  • Place the chicken in a large zip-lock bag.   In a bowl, combine the lime juice, pepper sauce, cilantro, onions, peppers, vinegar and cumin. Pour into the bag with the chicken. Seal the bag, place inside a large bowl or baking dish, and refrigerate for at least 4 and up to 8 hours. Turn the bag occasionally to marinate evenly. (Alternately, the chicken and marinade can be placed in a non-reactive baking dish and tightly covered with plastic wrap. Turn the pieces occasionally.)   Preheat a grill.   Remove the chicken from the marinade and pat dry. Season both sides with the salt and Essence. Grill over a medium flame, with the lid closed, until brown on both sides, cooked through and the juices run clear, about 25 minutes, turning frequently.   Serve immediately with corn on the cob.