Here's something I've wanted to do for several years, but it's easy now that I live in the tropics and can get so much fresh fruit.
This turned out very good, and the neighbour whose grill I borrowed loved it.
Ingredients
This turned out very good, and the neighbour whose grill I borrowed loved it.
Ingredients
- 1 Whole chicken cut into four parts
- 1 C Puréed Kiwi
- 1 C Puréed Mango
- 1 C Puréed Orange (seeds removed beforehand)
- 1 C Puréed Papaya (seeds removed beforehand)
- 1 C Puréed Passionfruit (including seeds)
- 1 C Puréed Pineapple
- 1 C Peeled Tamarind (including the seeds, but don't try to purée, since the seeds are like rocks but are also difficult to remove.)
- 4 tsp Salt
- Honey for glazing
- Combine all the fruits and the salt.
- Make several deep slices into the chicken to exposed more surface area to the marinate.
- Marinate the chicken in the fruit mixture for 24 hours.
- Heat up a good, enclosed barbecue grill.
- Leaving a good amount of the marinate on the chicken, place the chicken on the top rack of the grill, or highest position of a single grill. Lower the heat (if possible). Close the grill.
- Cook for 15 minutes keeping an eye on the grill and chicken, and putting out any flare ups, as necessary. After the 15 minutes.
- Turn the chicken over and repeat step 6 twice (i.e. total of three 15-minute times periods).
- When five minutes are left in the third time period, spread a generous amount of honey on top of the chicken.
- After the third time period, turn the chicken over one more time, and spread a generous amount of honey on the part of the chicken that was just moved to the top. Cook for 15 minutes more, or until done.
If blueberry muffins have blueberries in them, what do vegan muffins have?