Recipes, Chicken – Maximatic RO-2002 User Manual

Page 10

Advertising
background image

RECIPES

Chicken

[For Oven Top Grill & Griddle]

Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be
used with grilling INSIDE the oven as well by using the Grilling Rack.

CITRUS GRILLED CHICKEN BREASTS
6

Boneless chicken breasts

½

Cup

Frozen orange juice concentrate, thawed

¼

Cup

Vegetable oil

¼

Cup

Lemon Juice

2 Tablespoons

Grate orange peel

1

Clove garlic, chopped

½

Teaspoon

Salt


-

Mix all the ingredients except the chicken in a bowl. Using a fork, pierce chicken
breasts a few times on both sides. Coat chicken with orange marinade and store
with the marinade in refrigerator for 2-5 hours. Do not exceed 24 hours.

-

Heat up your Oven Top Grill to desired temperature.

-

Remove chicken from the marinade. Reserve the remaining marinade for later
use.

-

Cover and grill for 15-20 minutes, brushing occasionally with reserved marinade.

-

Heat remaining marinade in saucepan to boiling or until thick. Serve with
chicken.


HONEY MUSTARD GRILLED CHICKEN SANDWICHES
4

Chicken breast breasts

¼

Cup

Dijon mustard

2 Tablespoons

Honey

¼

Tablespoons

Garlic powder

1 Tablespoon

Chopped oregano leaves (Fresh or dried)

1/8 Teaspoon

Red cayenne pepper

1 Teaspoon

Water

2 Tablespoons

Mayonnaise

Thin slices of tomatoes
Lettuce
Whole grain sandwich buns

-

Mix mustard, honey, oregano, garlic powder, red pepper and water; brush onto
chicken breasts.

-

Heat up your Oven Top Grill to desired temperature.

-

Cover and grill chicken 8 to 10 minutes, brushing with mustard mixture and
turning occasionally. Discard any remaining mustard mixture. Serve chicken on
buns with tomato, mayonnaise and lettuce.





17

CHEDDAR STUFFED GRILLD CHICKEN BREASTS
4

Boneless, skinless chicken breasts

3 oz.

Shredded cheddar cheese

¼

Teaspoon

Salt

¼

Teaspoon

Pepper

1 Tablespoon

Melted butter


-

Heat your Oven Top Grill to desired temperature

-

Take chicken breasts and flatten to ¼” thick between sheets of plastic wrap.
Sprinkle with salt and pepper.

-

Spread shredded cheddar cheese over chicken breasts and roll chicken tightly,
wrapping in the cheese. Brush chicken with melted butter.

-

Cover and grill chicken for 15 minutes.

-

Serve with salsa, rice and beans.


MAPLE WHISKEY GLAZED CHICKEN BREAST
1 Tablespoon

Dried Thyme

2

Boneless, skinless chicken breasts

½ Cup

Pure maple syrup

3 Tablespoon

Jack Daniel’s Whiskey

1 Tablespoon

Vegetable Oil


-

Rub chicken breasts with dried thyme.

-

Mix the remaining ingredients in a bowl. Using a fork, pierce chicken breasts a
few times on both sides. Coat chicken with marinade and store with the
marinade in refrigerator for 2-5 hours. Do not exceed 24 hours.

-

Heat up your Oven Top Grill to desired temperature.

-

Remove chicken from the m arinade. Reserve the remaining marinade for later
use.

-

Cover and grill for 15-20 minutes, brushing occasionally with reserved marinade.


APPLE HONEY GRILLED CHICKEN
4

Boneless, skinless chicken breasts

1/3 Cup

Apple jelly

1 Tablespoon

Honey

1 Tablespoon

Dijon Mustard

½

Teaspoon

Cinnamon

½

Teaspoon

Salt


-

Heat up your Oven Top Grill to desired temperature.

-

Mix all ingredients except chicken in a small bowl. Brush chicken with sauce
mixture

-

Reserve the remaining glaze for later use.

-

Cover and grill for 15-20 minutes, brushing occasionally with reserved glaze.

-

Serve chicken drizzled with remaining apply honey glaze.



18

Advertising