GE 840083500 - Manual (Page 10)

840083500 EvOO 1/29/01 10:37 AM Page 10
Jerk-Seasoned Chicken Breast
© Preparation time: 15 minutes
Marinating time: 6 hours or overnight
Grilling time: 30-35 minutes
Yield: 4 to 6 servings
8 boneless, skinless chicken breast
halves (about 2 or 3 pounds)
'A cup vegetable oil
'A cup orange juice
3 scallions, finely chopped (green and
white parts)
4 medium cloves garlic, peeled and
finely chopped
2 tablespoons lime juice
2 tablespoons soy sauce
1 small jalapeno pepper, seeded and
finely chopped
1 teaspoon brown sugar, packed
‘A teaspoon kosher salt, or to taste
A teaspoon ground allspice
Yi teaspoon dried leaf thyme
Y
j teaspoon cinnamon
!/) teaspoon cayenne pepper
¡4 teaspoon nutmeg
1. Trim the breasts of any loose fat; rinse them under cold running water and pat
dry with paper towels.
2. In a medium bowl, combine the remaining ingredients, beating with a fork or
whisk to incorporate the spices into the oil and orange juice.
3. Place the breasts in a large, resealable plastic bag or shallow dish; pour the
marinade over the breasts. Seal the bag, pressing out any air, or cover the dish;
refrigerate 6 hours or overnight, turning occasionally to coat the breasts in the
marinade.
4. Remove the chicken breasts from the marinade; discard the marinade. Place the
chicken breasts on the grill. Grill 30 to 35 minutes or until done, turning every 10
minutes. To test for doneness, cut into the breasts; the meat should be white and
moist, with no sign of pink.
Spicy Chili Chicken Wings
/^p\ Preparation time: 20 minutes
Marinating time: 2 to 4 hours
Grilling time: 25-30 minutes
Yield: 4 main dish servings or 8 to 10 appetizer servings
3 to SA pounds chicken wings
(about 15 to 18 wings)
3 tablespoons olive oil
3 tablespoons fresh lime juice
4 large cloves garlic, peeled and minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon peeled and grated ginger
1 teaspoon salt, or to taste
A tetispoon hot chili powder or cayenne
pepper
A teaspoon cinnamon
1. Rinse the chicken wings under cold running water and pat dry with paper
towels. Cut off the wing tips at the joints and discard the tips. (Or wrap and freeze
tips to use later to add flavor to canned or homemade soups and stocks.)
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