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Jerk-seasoned chicken breast, Spicy chili chicken wings – Hamilton Beach 840081900 User Manual

Page 10

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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. 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 3

1

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

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.)

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

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