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Emeril's Kicked Up Grilled Chicken

Emeril's Kicked Up Grilled Chicken

  • Prep Time: 15 minutes
  • Total Time: 40 minutes plus time for marinating
  • Yield: Serves 4 - 6


  • 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


  • 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 to medium-high.

    Remove the chicken from the marinade and pat dry. Season both sides with the salt and Essence. Reduce the heat to low or place the chicken on a cooler spot on the grill and grill, with the lid closed, until brown on both sides, cooked through and the juices run clear, about 25 minutes, turning frequently.   Serve immediately.  

Recipe Details