Hamilton Beach 840081800 - Manuel (Page 9)

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Jerk-Seasoned Chicken Breasts
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)
1 ⁄
4
cup vegetable oil
1 ⁄
4
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. 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 breasts in a large, resealable plastic bag or shallow dish; pour marinade
over breasts. Seal the bag, pressing out any air, or cover the dish; refrigerate 6
hours or overnight, turning occasionally to coat 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
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 3 1 ⁄
2
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
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.)
2. Combine all the remaining ingredients in a large, resealable plastic bag or
mixing bowl, blending them well.
3. Add the chicken wings; toss well to coat the wings in the oil-spice mixture. Seal
the bag, pressing out any air, or cover the bowl; refrigerate for 2 to 4 hours.
4. Place the wings on the grill. Grill for 25 to 30 minutes or until done, turning with
tongs every 10 minutes to prevent burning and to ensure even cooking. To test
for doneness, cut into the thickest part of the wing, the meat should be white,
with no trace of pink and the juices should run clear.
1 small jalapeno pepper, seeded and
finely chopped
1 teaspoon brown sugar, packed
1 ⁄
2
teaspoon kosher salt, or to taste
1 ⁄
2
teaspoon ground allspice
1 ⁄
2
teaspoon dried leaf thyme
1 ⁄
2
teaspoon cinnamon
1 ⁄
4
teaspoon cayenne pepper
1 ⁄
4
teaspoon nutmeg
2 teaspoons paprika
1 teaspoon peeled and grated ginger
1 teaspoon salt, or to taste
1 ⁄
2
teaspoon hot chili powder or
cayenne pepper
1 ⁄
2
teaspoon cinnamon
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