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Nicaraguan Chicken

post #1 of 6
Thread Starter 

This a great flavor set, that was shown to me by my buddy Arlie.
this is what his mom would make for sunday dinner. I am sure she used a whole chicken, but the wife says we have to eat boneless skinless chicken at least 3 times a week.

she says if I don't eat bbq everyday, I will live longer and be able to smoke more bbq. It's a net gain.

see why I married her.

no measurements, just a few shakes of each on the meat.
then you put in a plastic bag and add
fresh lime juice
fresh chopped garlic
chopped fresh chili (green)

rough up the bag to get everything covered.

grill em up.

we had them with corn on the cob and roasted sweet potatoes with butter, brown sugar, and slap yo mama spice.

Thanks Katie,but can I please have a lttle more butterPDT_Armataz_01_27.gif
post #2 of 6
Well it looks great!! Might try that combination soon....thanks for sharing!
post #3 of 6
Cheyanne = cayenne I figger... altho I know nothing of Nicaraguan foods/spicing. No marinade time?

My wife bascially lives on chicken. This will help me when I deign to actually join her in her menu selection LOL!
post #4 of 6
Thread Starter 
I kent spall so gud.PDT_Armataz_01_05.gif

You know I just found the spell check this very second. now if I can only remember to use it. lol

marinade time; longer is better, I just had about 30 minutes for the breasts, good penetration though.

the left overs make the best quesodillas.
post #5 of 6
Thanks for the recipe. My wife and I have had trouble eating chicken that goes from hatch to butcher in 6 weeks! All those corn fed farm fryers from back home has us spoiled. This looks like it should help if I can get past the white color of the fat! LOL
post #6 of 6
Sounds good will have to try it sometime
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