Anonymous Tue May 23 19:37:24 2006

1/4 cup fresh lime juice

2 tablespoon cider vinegar

1/2 teaspoon paprika

1/4 teaspoon angostura bitters

1 teaspoon hot pepper sauce -- or to taste

1 dried hot red chili

1 fresh chili -- (such as jalapeno)

2 cloves garlic

2 pounds whole chicken breast -- with skin and bone

Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking

dish. Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the

seeds. Do the same with the jalapeno pepper. Mash the peppers with the garlic into a

smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture

in the baking dish and combine. Toss the chicken pieces and swish them in the marinade

until they are completely coated. Cover and let marinate overnight in the refrigerator.

Remove the chicken from the marinade and grill or broil until cooked through and

burnished, about 20 minutes on each side. Baste frequently with the marinade. If the

chicken looks like it is beginning to burn, move it farther away from the heat source. Serve

hot with chilled orange sections and plenty of napkins. Makes 4 servings. NOTE: \