Maximatic RO-2010X warranty Recipes Chicken For Oven Top Grill & Griddle

RECIPES Chicken [For Oven Top Grill & Griddle]

Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be used with grilling INSIDE the oven as well by using the Grilling Rack.

CITRUS GRILLED CHICKEN BREASTS

6	Boneless chicken breasts
½ Cup	Frozen orange juice concentrate, thawed
¼ Cup	Vegetable oil
¼ Cup	Lemon Juice
2 Tablespoons	Grate orange peel
1	Clove garlic, chopped
½ Teaspoon	Salt

-Mix all the ingredients except the chicken in a bowl. Using a fork, pierce chicken breasts a few times on both sides. Coat chicken with orange marinade and store with the marinade in refrigerator for 2-5 hours. Do not exceed 24 hours.

-Heat up your Oven Top Grill to desired temperature.

-Remove chicken from the marinade. Reserve the remaining marinade for later use.

-Cover and grill for 15-20 minutes, brushing occasionally with reserved marinade.

-Heat remaining marinade in saucepan to boiling or until thick. Serve with chicken.

HONEY MUSTARD GRILLED CHICKEN SANDWICHES

4	Chicken breast breasts
¼ Cup	Dijon mustard
2 Tablespoons	Honey
¼ Tablespoons	Garlic powder
1 Tablespoon	Chopped oregano leaves (Fresh or dried)
1/8 Teaspoon	Red cayenne pepper
1 Teaspoon	Water
2 Tablespoons	Mayonnaise
Thin slices of tomatoes
Lettuce

Whole grain sandwich buns

-Mix mustard, honey, oregano, garlic powder, red pepper and water; brush onto chicken breasts.

-Heat up your Oven Top Grill to desired temperature.

-Cover and grill chicken 8 to 10 minutes, brushing with mustard mixture and turning occasionally. Discard any remaining mustard mixture. Serve chicken on buns with tomato, mayonnaise and lettuce.

CHEDDAR STUFFED GRILLD CHICKEN BREASTS

4	Boneless, skinless chicken breasts
3 oz.	Shredded cheddar cheese
¼ Teaspoon	Salt
¼ Teaspoon	Pepper
1 Tablespoon	Melted butter

-Heat your Oven Top Grill to desired temperature

-Take chicken breasts and flatten to ¼” thick between sheets of plastic wrap. Sprinkle with salt and pepper.

-Spread shredded cheddar cheese over chicken breasts and roll chicken tightly, wrapping in the cheese. Brush chicken with melted butter.

-Cover and grill chicken for 15 minutes.

-Serve with salsa, rice and beans.

MAPLE WHISKEY GLAZED CHICKEN BREAST

1 Tablespoon	Dried Thyme
2	Boneless, skinless chicken breasts
½ Cup	Pure maple syrup
3 Tablespoon	Jack Daniel’s Whiskey
1 Tablespoon	Vegetable Oil

-Rub chicken breasts with dried thyme.

-Mix the remaining ingredients in a bowl. Using a fork, pierce chicken breasts a few times on both sides. Coat chicken with marinade and store with the marinade in refrigerator for 2-5 hours. Do not exceed 24 hours.

-Heat up your Oven Top Grill to desired temperature.

-Remove chicken from the marinade. Reserve the remaining marinade for later use.

-Cover and grill for 15-20 minutes, brushing occasionally with reserved marinade.

APPLE HONEY GRILLED CHICKEN

4	Boneless, skinless chicken breasts
1/3 Cup	Apple jelly
1 Tablespoon	Honey
1 Tablespoon	Dijon Mustard
½ Teaspoon	Cinnamon
½ Teaspoon	Salt

-Heat up your Oven Top Grill to desired temperature.

-Mix all ingredients except chicken in a small bowl. Brush chicken with sauce mixture

-Reserve the remaining glaze for later use.

-Cover and grill for 15-20 minutes, brushing occasionally with reserved glaze.

-Serve chicken drizzled with remaining apply honey glaze.

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