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)

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 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

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

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 31⁄2 pounds chicken wings	2 teaspoons paprika
(about 15 to 18 wings)	1 teaspoon peeled and grated ginger
3 tablespoons olive oil	1 teaspoon salt, or to taste
3 tablespoons fresh lime juice	1⁄2 teaspoon hot chili powder or
4 large cloves garlic, peeled and minced	cayenne pepper
2 teaspoons ground cumin	1⁄2 teaspoon cinnamon
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.)