By Seth Fera-Schanes
The dried Grenada peppers are slightly smoky and have a medium level of heat. The orange juice, garlic and shallots rounds the dish out nicely.
1-2 lb – chicken
15-20 dried Grenada peppers
4 garlic cloves
1/2 cup shallot – chopped
1/4 cup extra virgin olive oil
1/2 cup fresh squeezed orange juice
Salt and pepper
Serving size: 4
Prep time: 4-8 hours
Cook time: 5-10 minutes
Add Grenada peppers to a bowl of water and allow to rehydrate for 1/2 hour to 1 hour. Remove and add to blender. Also in blender add garlic, shallots, olive oil, orange juice. Blend until smooth.
I use boneless, butterflied chicken breasts without the skin but you can use whatever you prefer. Place chicken in a bowl that has a lid. Add marinade and fold so chicken is evenly covered. Cover with lid and place in refrigerator for 4-8 hours. Before cooking, place chicken on counter at room temperature for 15 minutes (so you don’t go directly from the cold of the refrigerator to the hot grill.)
Heat grill to medium high heat. Remove excess marinade from chicken and add salt and pepper to taste. Place chicken on grill. Cook for 2-4 minutes per side or unti internal juices run clear. Cooking time will depend on the thickness of the chicken.