Fresh Garden Chicken
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.