Ingredients
1 cup vegetable (corn) oil
6 cloves garlic -- pressed
1 tbsp plus 1 tsp chili powder
1 tbsp fresh lime juice
2 tsp ground cumin
1 tsp ground coriander (or a few
1 sprigs of fresh cilantro)
1/2 tsp ground clove
1/4 g cayenne pepper
5 lb chicken pieces
1 salt/freshly ground pepper
1 to taste
Directions
Combine first eight ingredients in a medium bowl. Arrange chicken in
large pan in single layer. Pour oil mixture over it. Turn chicken to
coat. Cover and refrigerate at least four hours or overnight, turning
occasionally. Prepare barbecue grill (medium heat). Remove chicken
from pan, reserving marinade. Season chicken with salt and pepper.
Grease grill rack and arrange chicken on rack, skin side down. Cover
and grill until cooked through, basting every 10 minutes with
reserved marinate, turning occasionally, for about 30 minutes or
until done. Transfer to platter and serve. Source: Dr. Karen Howard,
Abilene Reporter-News
Servings: 1 servings
Chili-Basted Barbecue Chicken Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Chicken; Chili; Poultry
The History of Recipes
We are able to trace the history of meal recipes way back into history, at least as far back as ancient Egypt, and possibly even further than that. However, sadly, these early cook books were just very simple hieroglyphic instructions for food preparation.
As we move on, there were two recipe books which date from the 14th Century - a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they have no connection with the curry that is familiar to us all today, but rather accounts of the types of food prepared by the cooks of the rich and wealthy people of the time. By the advent of the 20th century, cookery publications are in great demand, mostly due to more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Chili Basted Barbecue Chicken recipe.
