Hamilton Beach 840068300 manual Jerk-Seasoned Chicken Breast, Spicy Chili Chicken Wings

Jerk-Seasoned Chicken Breast

Preparation time: 15 minutes

Marinating time: 6 hours or overnight

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

Grilling time: 30-35 minutes

Yield: 4 to 6 servings

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 marinade over the breasts. Seal the bag, pressing out any air, or cover 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	Grilling time: 25-30 minutes
Marinating time: 2 to 4 hours	Yield: 4 main dish servings or 8 to 10
	appetizer servings

3 to 31⁄2 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

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

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.

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