This recipe gets its name from the rather large quantity of red pepper. If children and other non-fire eaters will be eating this, you will probably want to decrease the amount of red pepper substantially.
4 boneless, skinless chicken breast halves
3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon paprika
1/2 to 1 teaspoon crushed red pepper or to taste
1/2 teaspoon salt or to taste
Lemon wedges (optional)
In shallow dish, combine lemon juice, olive oil, garlic, paprika, pepper and salt. Add chicken to marinade, turning to coat both sides. Cover and refrigerate 1 hour or longer.
Drain chicken, reserving marinade. Grill chicken breasts, uncovered, 5 to 6-inches above medium-hot coals 6 to 8 minutes on each side until cooked through, basting occasionally with marinade. To serve, garnish with lemon wedges.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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