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Jerk-Seasoned Chicken Breasts
Preparation time: 15 minutes
Marinating time: 6 hours or overnight
Grilling time:
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 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:
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
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. | 9 |
