A touch of heat sparks this tasty grilled chicken recipe.
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1 Half Stick (1/4 cup) Land O Lakes® Butter, melted
4 serrano peppers, seeded, chopped
2 teaspoons finely chopped fresh garlic
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
1/8 to 1/4 teaspoon ground red pepper (cayenne)
1 (3- to 4-pound) frying chicken, cut into 8 pieces
Green chile salsa or green chile taco sauce, if desired
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
Stir together all sauce ingredients in small bowl.
Place chicken pieces on grill over drip pan; brush with sauce. Cover; grill, turning and basting occasionally with sauce, 50-60 minutes or until internal temperature reaches at least 165°F. and juices run clear when pierced with a fork. Serve with salsa, if desired.
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This recipe cauaght my eye because we grow serrano peppers, and it sounds wonderful. I am going to make it with skinless, boneless chicken breasts because we like our chicken that way, Another time I may try it with chicken thighs as an appetizer.
Will see how it works out. Thanks for sharing. Ciao, Babe