Elite ERO-2006S - Manual (Page 10)

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.
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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 marinade. 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.
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