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Barbecued Lime Chicken

2 frying chickens, cut up (3 lbs. each)
2 tsp. MSG
salt and pepper

Sprinkle each chicken with seasonings. Marinate in following sauce for at least 3 hours (longer is better) and turn once.

Lime Sauce

½ C. corn oil
½ C. lime juice
2 T. onion
¼ tsp. garlic powder
2 tsp. dried tarragon
1 tsp. salt
½ tsp. Tabasco
½ tsp. powdered ginger

Combine all ingredients and run in blender for a minute. Pour over the chicken. After chicken is marinated, place on barbecue grill over the fire about 5" from the heat, skin side up. Close barbecue hood. Brush with the sauce after about 10 minutes. Turn at 20 minutes and baste. Continue cooking about 10-15 minutes more. This will produce a very moist chicken as the marinade cuts the cooking time. Do not use really small chickens.

This is just as good cold, so it makes a nice picnic food or box lunch or box supper. However, supply many wetnaps or perfumed terry towels for the fingers and face.

Source: Gail Tronnes (from Imagination)

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