Portions : 4 - Preparation : 5 minutes - Marinade : 24 hours - Cooking time : 35 minutes
Ingredients
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3 green onion stalks
- 125 ml (1/2 cup) canola oil
- 2 thyme sprigs, leaves removed
- 2 limes, zest and juice removed
- 60 ml (4 tbsp.) water
- 1 hot pepper (bird's eye, Thai chili, Jalapenos, other)
- 1 chicken, cut into 4 or 6 pieces
- A few sugar cane stalks (fresh or canned)
- Salt and pepper to taste
Preparation
- In a bowl, puree onion, garlic, green onions, oil, thyme, lime juice and zest, water, hot pepper, salt and pepper.
- Add prepared mixture and coat chicken pieces. Marinate in the refrigerator for 24 hours.
- Preheat barbecue.
- Under the grill on the right side of the barbecue, turn off the heat. Place the sugar cane on the left-hand grill and the chicken on the right. Close the lid and cook for 30 minutes, basting the chicken pieces regularly with the remaining marinade.
- Remove burnt pieces of sugar cane.
- Move the chicken to the left-hand side and grill for 5 minutes, to obtain a lightly blackened crust.
