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Servings: 6 servings

Prep Time: 15

Cook Time: 45


1 chicken (4 pounds) cut up or 6 whole chicken legs

1 cup coarsely chopped fresh cilantro leaves and stems

1/2 cup FRANK'S® REDHOT® Cayenne Pepper Sauce or FRANK'S® REDHOT® XTRA HOT Cayenne Pepper Sauce

1/3 cup vegetable oil

6 cloves garlic, coarsely chopped

1/4 cup fresh lime juice (juice of 2 limes)

1 teaspoon grated lime rind

1 teaspoon ground turmeric

1 teaspoon ground allspice


Loosen skin from chicken. Pull back skin but do not remove from chicken. Place chicken pieces in large resealable plastic food storage bags or large glass bowl.

Combine remaining ingredients in container of blender. Cover and process until smooth. Reserve 1/3 cup marinade. Pour remaining marinade over chicken pieces, turning pieces to coat evenly. Seal bags or cover bowl and marinate in refrigerator for 1 to 3 hours.

Push chicken skin back into place. Place chicken on oiled rack. Grill over medium to medium-low heat 45 minutes or until chicken is no longer pink near bone and juices run clear, turning and basting often with reserved marinade. Serve warm.


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