Broiled marinated chicken
- 2 tablespoons finely crumbled dried hot red chilies
- 3 large garlic cloves, peeled and coarsely chopped
- 1 cup peanut or vegetable oil
- ¼ cup strained fresh lemon juice
- 1 teaspoon salt
- 1 x 2½- to 3-pound chicken, cut into 8 serving pieces
- Combine the chilies, garlic and ½ cup of the oil in the jar of an electric blender and blend at high speed until the seasonings are thoroughly pulverized.
- Pour the mixture into a large, shallow glass baking dish and stir in the remaining ½ cup of oil, the lemon juice and the salt (to make the marinade by hand, pound the chillies and garlic to a paste with a mortar and pestle or in a bowl with the back of a spoon. Gradually beat in the oil, lemon juice and salt).
- Pat the chicken completely dry with paper towels and drop the pieces into the marinade, turning them about with a spoon to coat them evenly.
- Marinate them at room temperature for about 2 hours, or in the refrigerator for at least 4 hours, stirring from time to time.
- Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat the broiler on your oven to the highest possible point.
- Remove the chicken pieces from the marinade and lay them side by side on the grill or broiling rack.
- Broil about 3 inches from the heat for 10 to 15 minutes, turning the chicken once or twice with tongs and basting it every few minutes with the remaining marinade.
- The chicken is done when the skin is crisp and brown, and clear yellow juices trickle out of the thigh when it is pierced with the point of a small, sharp knife.
- Serve at once, arranged attractively on a heated platter.