Chicken with Garden Salsa

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   1.

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   Rinse chicken; pat dry with paper towels.

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   Sprinkle chicken lightly with salt and pepper.

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   2.

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   In a covered grill arrange medium-hot coals around drip pan.

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   Test for medium heat above the pan.

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   3.

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   Place chicken, skin side up, on the grill rack over the drip pan but not over the coals.

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   Lower grill hood.

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    Grill chicken for 50 to 60 minutes or until tender and no longer pink, adding more coals as needed.

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    4.

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    Meanwhile, combine salsa and lime juice.

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    Set aside 1/2 cup of the mixture.

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    Brush chicken occasionally with the remaining salsa mixture during the last 10 to 15 minutes of grilling.

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    5.

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    For sauce, in a small saucepan combine the reserved salsa mixture, the cucumber, green sweet pepper, and cilantro.

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    Bring just to boiling.

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    Remove from heat.

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    Serve the cucumber mixture with chicken.

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    * If you make this recipe with chicken quarters, break the wing, hip, and drumstick joint so the quarters will lie flat on the grill.

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    Also, twist the wing tips under the backs.

* Per serving · 4 servings · Values may vary.

No additional tips available.