Ingredients
| 1 tbsp. | grated lime rind | | 1/3 cup | lime juice | | 1/4 cup | fish sauce | | 3 tbsp. | packed brown sugar | | 2 tbsp. | ketchup | | 2 tbsp. | hoisin sauce | | 1 tbsp. | minced gingerroot | | 1 tbsp. | chopped jalapeno pepper (or other hot pepper) | | 2 cloves | garlic, minced | | 4 | chicken breasts (skinned) | | 4 | chicken legs, (skinned) |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
In large bowl, combine lime rind and juice, fish sauce, sugar, ketchup, hoisin sauce, ginger, jalapeno pepper and garlic. Add chicken, turning to coat; cover and marinate in refrigerator for at least 4 hours or up to 8 hours, turning occasionally. Let stand at room temperature for 30 minutes.
Discarding marinade, broil or grill chicken, turning once, for 8 to 10 minutes or until browned, breasts are no longer pink inside and juices run clear when legs are pierced. Makes 8 servings.
Canadian Living’s Best
Author's Comments
The mildly hot and spicy Asian flavors are beautifully balanced with a touch of sweet and citrus. Accompany with rice and a crisp green vegetable such as sugar snap peas, broccoli or beans.
Similar Recipes
chicken