A friend once invited me to dinner at her brother’s new house, maybe 10 years ago. I do remember the gorgeous setting of the backyard. There was lush vegetation all around, pretty wind chimes and birdhouses. I have fond memories of that evening. Its was a beautiful summer day and of course a barbecue meal was in order. He made this chicken, it was the best grilled chicken I ever ate. So flavorful, fragrant and intensely delicious. They gave us a photocopy the recipe from a cookbook or magazine and I made it a few times back then and forgot about the recipe. I wish I would remember what was the side dish to the chicken at that dinner party, I know I took down that recipe too but memory fails me.
Well I had a craving and I was having my parents over for lunch on a beautiful Sunday afternoon for my father’s birthday. It did not take long to dig out the recipe. I cannot give you a source, all I know is that is was on page 52-53 of the barbecue section, as indicated in the photocopy. Just as wonderful as I had remembered!
Ξ Grilled Lime and Bitters Chicken Ξ
1 chicken cut into 4 pieces or 4 chicken breast
1/3 cup lime juice
1 Serrano pepper, thinly sliced
2 green onions, chopped
2 tbsp Angostura Bitters
2 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 ground pepper
a pinch of ground cloves
Mix all the marinade ingredients together in a bowl. Cover the chicken with the marinade and let stand in the fridge for a few hours or even overnight. Remove chicken from fridge and let it come to room temperature prior to grilling. Drain and set marinade aside. Grill the chicken on the barbecue for about 5-8 minutes per side (meat thermometer should read 165 F), basting the meat with the marinade regularly. Serve with a side of your choice.
Excellent recipe – I loved the use of Angostura bitters. Beautifully alluring food photography!
Food with a memory like this always tastes best, doesn’t it? This looks fantastic, I really like the spices in there too!
I’ve heard of bitters being used in a cocktail, but never in a marinade. Not even sure if it’s the same type of bitters. Definitely going to have to check that out. Great marinade and very unusual for chicken. It sounds wonderful! You’ve definitely intrigued me with this recipe!
This is my very first time for me to hear about Angostura Bitters. Thank you MeiLin for a quick explanation. Although I have to guess the flavor, this looks wonderful!
I’ve seen angostura bitter in cocktails recipes, but never thought as chicken marinate…I must admit that the chicken looks delicious.
Hope you have a great week ahead Evelyne 🙂
I’ve never tasted Angostura bitters [to the best of my knowledge], and had no idea it is used to enhance the flavour in cocktails. This recipe is my motivation for trying it. 🙂
I will have to google the bitters to see what they are, but the chicken looks absolutely delicious and juicy!
Bitters are an alcoholic tincture of bitter herbs and flavorings. Angostura is the most famous. We like Fernet Branca, but it’s more of an apertif than a classic bitters. Fee Bros makes good bitters. Americans are afraid of bitter flavors, which is sad; they add a zest like nothing else, and they’re extremely good for the digestion.
You always have such unique recipes. Who would have ever thought of Angostura bitters in a chicken dish? I’m dying to try, and the photo of it is amazing!
I have no idea what bitters are. I’m going to guess that they’re bitter?