Independence Day Recipes

Grilled Chicken with Lime and Chile Peppers

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Yield: 4 servings


  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • 1 can diced green chile peppers
  • 1 chicken fryer, cut into serving size pieces,about 3 1/2 pounds chicken pieces


  1. In a nonreactive bowl, combine olive oil, lime juice, salt and green chile peppers.
  2. Add chicken and turn to coat well with marinade; cover and refrigerate for 2 hours, turning occasionally.
  3. Remove chicken from marinade; drain on paper towels.
  4. Grill over medium heat for about 20 to 30 minutes, turning and basting with marinade frequently. Chicken is done when juices run clear when pierced with a fork.

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