Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Broiler-fryer (2 1/2 to 3 2 tb Lime juice
-lb), quartered or 1/2 c Finely chopped cucumber
Cut up 1/4 c Chopped green bell pepper
Salt and pepper 1 tb Snipped fresh cilantro
1 c Bottled salsa

Rinse chicken and pat dry. To make the chicken quarters lie flat on
the grill, break the wing, hip, and drumstick joints and twist the
little wingtips under the back. Sprinkle lightly with salt and
pepper.

Grill the chicken, bone side up, on an uncovered grill directly over
medium coals for 20 minutes. Combine the salsa and lime juice. Turn
the chicken and grill for 15 to 20 minutes until tender and no longer
pink. Brush often with about 1/2 cup of the salsa mixture during the
last 10 to 15 minutes.

For the vegetable sauce, combine the remaining salsa mixture, the
cucumber, green pepper, and cilantro in a small saucepan. Bring just
to boiling, then remove from heat. Serve vegetable sauce with the
chicken.

Makes 4 servings.

NUTRITION INFORMATION per Serving Calories: 294 Protein: 31 g Fat: 15
g Cholesterol: 99 mg Sodium: 510 mg Potassium: 425 mg Fiber: 0 g

FRESH GARDEN TURKEY: Use four 4- to 6-ounce turkey breast sirloin
steaks instead of chicken and grill over medium coals for 12 to 15
minutes, turning once. Brush on salsa during last 5 minutes.

FRESH GARDEN HENS: Use three 1- to 1 1/2-pound Cornish game hens,
halved lengthwise. Grill over medium-hot coals for 45 to 50 minutes,
turning once. Brush on sauce during last 10 to 15 minutes.

[ BETTER HOMES AND GARDENS; June 1990 ]

Posted by Fred Peters.

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