Lemon Broiled Chicken with Green
(Serves 4)
1 or 2 cloves garlic, peeled
2 or 3 canned, whole green chilies, or about 1/4 cup chopped
1 fresh jalapeno, de-veined and seeded
2 Tablespoons cilantro
3 Tablespoons olive oil
3 Tablespoons lemon juice
1/2 teaspoon cumin
1/4 teaspoon black pepper
4 chicken broiler halves, or 8 quarters
Salt to taste
Place all the ingredients except the chicken and salt in the blender and puree
until quite smooth. Chop off the last two joints of the chicken wings, then rub
the chickens with the marinade and let them sit at room temperature for 1 hour.
Preheat the broiler with a rack about 6 inches from the flame. Drain excess
marinade from the chicken and reserve. Place the pieces bone side up in a
shallow broiling pan lined with heavy duty foil and a rack. Broil for 30
minutes, allowing about 8 minutes per side before turning the chicken, and
winding up the last 6 minutes with the skin side up. At that point, if the
chicken shows signs of charring, brush with more marinade and finish broiling
more than 6 inches away from the flame. Conversely, if the chicken seems too
pale, brush with marinade and place 4 inches from the flame. Your aim is to
achieve a crisp-browned skin just as the meat of the thighs is cooked Let the
finished chicken rest at room temperature for 5 minutes to absorb its juices
and continue to cook a bit, then salt to taste and serve.
Hint: Delicious cooked over a barbecue flame, and the cold
leftover portions are, if anything, better.