Kicked-Up Grilled Chicken

If you live in south Texas, you can still grill in late October. We had an outdoor party tonight, as a matter of fact, for Jon's students. We didn't grill, though.

1/2 cup fresh lime juice (it took me about 5 limes to make this)
1/2 cup green hot sauce (I used Sam's Choice green taco sauce)
1/4 cup chopped fresh cilantro
1/4 cup chopped scallions
1 small jalapeno chile, sliced
1 tsp cumin
1 tsp white wine vinegar
8 pieces of chicken (any part; if it's all thighs and legs you can use more)
1 tsp salt
1 tsp Emeril's Essence (see my 2001 cookbook, page 18)


In 1-gallon ziploc bag, combine juice, hot sauce, cilantro, scallions, jalapeno, cumin, and vinegar. Turn bag to mix. Add chicken; seal. Refrigerate 4-8 hours, turning occasionally.
Grill: Heat grill to medium hot. Remove chicken from marinade; discard marinade. Pat chicken dry; season with salt and Essence. Grill with lid closed. Turn chicken frequently, until browned and cooked through, about 25 minutes.
Oven: Transfer chicken to baking dish(es). Season with salt and Essence. Bake at 3500 for about 1 hour, until Sharper Image temperature fork inserted into chicken says "poultry." Makes 4 servings. 30 g fat. (The fat grams include chicken skin and dark meat in addition to white meat.)