Jerk-Seasoned Chicken Breast

Recipes (cont.)

8 boneless, skinless chicken breast halves (about 2 or 3 pounds [0.9 to 1.4 kg])

1/4 cup (60 ml) vegetable oil 1/4 cup (60 ml) orange juice

3 scallions, finely chopped (green and white parts)

4 medium cloves garlic, peeled and finely chopped

2 Tablespoons (30 ml) lime juice

2 Tablespoons (30 ml) soy sauce

1 small jalapeno pepper, seeded and finely chopped

1 teaspoon (5 ml) brown sugar, packed

1/2 teaspoon (2.5 ml) kosher salt, or to taste 1/2 teaspoon (2.5 ml) ground allspice

1/2 teaspoon (2.5 ml) dried leaf thyme 1/2 teaspoon (2.5 ml) cinnamon

1/4 teaspoon (1.3 ml) cayenne pepper 1/4 teaspoon (1.3 ml) 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 grid. 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.

Yield: 4 servings

Spicy Grilled Shrimp

1/2 cup (125 ml) soy sauce		2 Tablespoons (30 ml) fresh minced ginger
1	Tablespoon (15 ml) olive oil	2 teaspoons (10 ml) dry mustard
1	Tablespoon (15 ml) sesame oil	2 teaspoons (10 ml) hot pepper sauce
5	Tablespoons (75 ml) cajun seasoning mix	32 large raw shrimp, peeled and deveined, but tails on
2	Tablespoons (30 ml) fresh lemon juice

1.Combine all ingredients except shrimp. Mix well; then add shrimp. Marinate 1 to 4 hours. Drain marinade and discard.

2.Place shrimp on grid and cook 2 minutes. Turn and cook 2 minutes longer or until done.

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