Grilled Chicken with Lime and Chile Peppers

1/2 cup olive oil
1/4 cup fresh lime juice
1 teaspoon salt
1 can diced green chile peppers
1 chicken fryer, cut into serving size pieces, about 3 1/2 pounds chicken pieces

In a nonreactive bowl, combine olive oil, lime juice, salt and green chile peppers. Add chicken and turn to coat well with marinade; cover and refrigerate for 2 hours, turning occasionally. Remove chicken from marinade; drain on paper towels.

Grill over medium heat for about 20 to 30 minutes, turning and basting with marinade frequently. Chicken is done when juices run clear when pierced with a fork.

Serves 4.