Angelique
06-15-2006, 09:07 PM
Ingredients:
1/4 cup fresh lime juice
1/4 cup olive oil
2 1/2 tablespoons chipotle Tabasco
3/4 teaspoon salt
6 large skinless boneless chicken thighs (2 1/2 lb total)
2 teaspoons mild honey
Directions:
Prepare grill for cooking over direct heat with medium-hot charcoal *moderate heat for gas*.
While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade *reserve remainder in cup*. Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
Grill chicken *discarding marinade in bag* on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.
*If you aren't able to grill outdoors, chicken can be cooked in batches in a hot, lightly oiled, well-seasoned large ridged grill pan over moderate heat, about 15 minutes (before brushing with sauce).
1/4 cup fresh lime juice
1/4 cup olive oil
2 1/2 tablespoons chipotle Tabasco
3/4 teaspoon salt
6 large skinless boneless chicken thighs (2 1/2 lb total)
2 teaspoons mild honey
Directions:
Prepare grill for cooking over direct heat with medium-hot charcoal *moderate heat for gas*.
While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade *reserve remainder in cup*. Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
Grill chicken *discarding marinade in bag* on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.
*If you aren't able to grill outdoors, chicken can be cooked in batches in a hot, lightly oiled, well-seasoned large ridged grill pan over moderate heat, about 15 minutes (before brushing with sauce).