Recipe Source: Barbecuing Poultry and Seafood from Great American Recipes Poultry Barbecue Recipes Recipe File Serving Size: Makes 4 - 6 servings Have this recipe emailed to you!

Spanish Grilled Chicken Amount Ingredient 4 whole boneless chicken breasts, halved 4 tablespoons olive oil 2 tablespoons Hungarian paprika 1 teaspoon salt 1 jalapeno pepper, finely diced 1 cup lime juice 1 large onion, sliced 1 red bell pepper, seeded, sliced 1 bunch fresh cilantro or Italian parsley

Preparation Instructions:

1. Remove skin from chicken. Rinse and pat dry. Rub chicken with olive oil, paprika and 1/2 teaspoon salt. Place in shallow dish.

2. Combine jalapeno pepper and 3/4 cup of lime juice. Pour over chicken. Cover. Refrigerate overnight (8 hours).

3. Preheat barbecue grill.

4. Place chicken over charcoal.

5. Cook, turning often, basting with marinade until chicken is cooked through, about 15 minutes. Place on serving platter in a warm oven.

6. Bring a pot of water to a boil. Add remaining 1/4 cup lime juice and 1/2 teaspoon salt. Cook the onions for 1 minute. Remove. Drain.

7. Place onion and pepper rings on top of chicken. Garnish with cilantro or Italian parsley.

Good served with: Fresh black-eyed peas, pilaf, cornbread, Romaine salad, and fresh fruit tart for dessert.

Tips: The same marinade and cooking can be used for turkey tenderloin or boneless turkey breast pieces that weigh a total of 1 pound.

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