hurrican3

Title: Grilled Chicken Breasts With Cilantro-Lime Butter*
Categories: chicken, main dish
Yield: 4 servings

Cilantro-Lime Butter:
6 Butter; softened
1 Lime
1 Shallot
3 Cilantro Leaves; minced
1/4 Salt And Pepper; to taste
1/8 Cayenne Pepper
Chicken And Marinade:
2 Split Chicken Breasts; with
-wings, skin and
; bones (1 1/2 pounds)
Salt And Pepper
1 Lime
2 Olive Oil
1 1/2 Cilantro Leaves

Preparation: For the cilantro-lime
butter, cream the butter. Grate 1/2 teaspoon zest and squeeze
1 1/2 teaspoons juice from the lime. Beat zest and juice into the butter.
Peel, mince, and stir in the shallot. Stir in the cilantro, 1/4 teaspoon s
alt, 1/4 teaspoon pepper, and cayenne
pepper. Transfer mixture to a sheet
of plastic wrap and roll into a 1-inch log; set aside. (Can refrigerate bu
tter overnight or freeze up to 1 month.)
For chicken and marinade: Remove
the top two thirds of each chicken wing, leaving the segment nearest the br
east meat attached. but off the knobby
wing joints and scrape around the bones. Sprinkle with 1 teaspoon salt and
1/2 teasoon pepper. Squeeze 2 tablespoons
lime juice into a nonreactive baking dish. Stir in oil and cilantro and tu
rn to coast each side of chicken breasts in the marinade. Set chicken aside
at room temperature for 2 hours (Can cover and regrigerate overnight). Cook
ing: If the cilantro-lime butter has been refrigerated, bring it to room t
emperature. Heat a grill, or adjust oven rack to high position
and heat broiler. Grill or broil the chicken
breasts until the juices run clear when pierced
in the thickest part of the breast, turning once, 7 to 8 minutes per side.
Serving: Transfer chicken breasts to warm
dinner plates and top each with a tablespoon of herb butter.

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hurrican3

Basil Grilled Chicken

Recipe By : Kimberly Long <siberia@USIS.COM>
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Teaspoon Pepper -- coarsely ground
4 Chicken Breast Halves -- skinned
1/3 Cup Butter -- melted
1/4 Cup Fresh Basil -- chopped
1/2 Cup Butter -- softened
2 Tablespoons Fresh Basil -- minced
1 Tablespoon Grated Parmesan Cheese
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
Fresh Basil Sprigs

Press 3/4 teaspoon pepper into meaty sides of chiken breast halves.
Combine 1/3 cup melted butter and 1/4 cup chopped basil; stir well.
Brush chicken lightly with melted butter mixture.

Combine 1/2 cup softened butter, 2 tablespoons basil, Parmesan
cheese, garlic powder, salt, and pepper in a small bowl. Beat at low
speed of an electric mixer until mixture is well blended and smooth.
Transfer to a small serving bowl; set aside.

Grill chicken over medium coals 8 to 10 minutes on each side, basting
frequently with remaining melted butter mixture.

Serve grilled chicken with basil-butter mixture. Garnish with fresh
basil sprigs, if desired.

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hurrican3

Title: Grilled Chicken Adobo
Categories: Chicken Sauces Mexican Main dish
Servings: 6

10 ea Chicken Breast Halves; *
1/4 c Achiote Sauce Base; Below
1 c Orange Juice
2 T Vegetable Oil
1 t Basil Leaves; Dried
1 t Cinnamon; Ground
1/2 t Salt
-----------------------------ACHIOTE SAUCE BASE-----------------------------
1/3 c Achiote Seeds;(AnnottoSeeds)
1/3 c Orange Juice
1/3 c Vinegar; White
1 t Red Chiles; Ground
1/2 t Pepper
1 ea Clove Garlic

* There should be 10 breast halves (about 3 1/2 lbs) which should be
boneless and skinless.
--------------------------------------------------------------------------

Place chicken breasts in shallow glass or plastic dish. Mix remaining
ingredients and pour over the chicken. Cover and refrigerate for at least
2 hours. Remove chicken from marinade and set the marinade aside. Cover
and grill the chicken t to 6 inches from medium coals for 10 to 20
minutes. Turn the chicken; cover and grill, turning and brushing with the
marinade 2 to 3 times, until done, about 10 to 20 minutes longer. Heat
remaining marinade to boiling; boil uncovered until thickened, 8 to 10
minutes. Serve with the chicken.

ACHIOTE SAUCE BASE:

Cover the achiote seeds with boiling water. Cover and let stand at least
8 hours. Drain seeds. Place seeds and remaining ingredients in food
processor workbowl fitted with steel blade. Cover and process until the
seeds are coarsely ground. Store in refrigerator up to 1 wee; in the
freezer up to 2 months.


BROILED CHICKEN ADOBO:

Set oven control to broil. Remove chicken from the marinade; reserve
marinade. Place chicken in greased rectangular baking dish 13 x 9 x
2-inches; pour half of the marinade over chicken and broil with tops about
4 inches from the heat, until light brown, about 10 minutes. Turn
chicken; pour the remaining marinade over the chicken and broil until
done, about 6 minutes longer.

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hurrican3

Curried Grilled Chicken

Recipe By : ?
Serving Size : 4 Preparation Time :0:30
Categories : Main Courses, Poultry* Barbecue*
Thrill Of T Jerk
Tortillas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces yogurt
1/4 cup chopped fresh mint -- OR 1T dried
1/3 cup finely chopped red onion
2 teaspoons minced garlic
1 teaspoon lemon juice
2 teaspoons curry powder
4 kip filets

In small bowl, combine all ingredients except chicken; mix well. Place chicken
in a shallow glass dish. Pour 1/2 cup yogurt mixture over chicken; turn to
coat both sides. Cover and marinate in refrigerator 3 hours or overnight. Cover
and refrigerate remaining yogurt mixture separately.
Preheat broiler. Broil chicken 3-4 inches from heat source, 5-6 minutes per
side. Heat reserved yogurt sauce over low heat until warm; do not boil Serve
with chicken.
4 servings.

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hurrican3

Greek Grilled Marinated Chicken Ocean Mermaid

Recipe By : Gourmet 4/86
Serving Size : 6 Preparation Time :0:00
Categories : Bbq\Grilled\Smoked Chicken
Exported/Genie Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Olive Oil
1/4 Cup Fresh Lemon Juice
4 Garlic Cloves -- mashed to a paste
2 Tablespoons Dried Oregano -- crumbled
2 2 1/2 To 3 Pound Chickens -- cut in serving pcs

Rinse and pat dry chicken pieces. In a large shallow dish,whisk together
the oil,lemon juice,garlic & oregano with salt & pepper
to taste.
Add chicken and turn to coat. Let marinate for 2 days,covered and chilled.
Turn chicken pieces twice each day. Drain chicken pieces,reserving
marinade. Grill skin side down over glowing coals ,basting with marinade
for 30-35 minutes,turning once (chicken breast should be just springy to
the touch). Transfer the chicken breasts to a platter to keep warm.
Continue grilling remaining chicken for about 10 more minutes
or until thigh meat is tender.

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hurrican3

Title: GRILLED ORANGE CHICKEN
Categories: Main dish, Chicken, Bar-b-q, Fruits, Seafood
Yield: 5 servings

1/2 c Thawed frozen orange juice
-concentrate
1/4 c Soy sauce
1 tb Instant minced onion
1 1/2 ts Dried tarragon leaves
1/2 ts Garlic powder
1/4 ts Pepper
1 Broiler-fryer chicken, cut
-in to 10 pieces

Grilled Orange Chicken

In bowl, combine all ingredients except chicken and
let stand 10 minutes. Arrange chicken in a single
layer in a flat baking dish. Pour marinade over
chicken; turn pieces to coat all sides. Marinate eight
hours or overnight in refrigerator. Remove chicken
pieces from marinade and place on grill, six to eight
inches from heat. Broil about 20 minutes on each side.
Baste with marinade during last 15 minutes of cooking.
Serves 5.

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hurrican3

Title: Hawaiian Grilled Chicken
Categories: Hawaiian, Chicken
Yield: 4 servings

1/3 c White wine vinegar
1/4 c Coarse grain mustard
3 tb Dried rosemary
2 Broiler-fryers, split (2 to
-2 1/2 Lb each)
1/2 md Size ripe pineapple **
2 sm Yellow squash, halved
-lengthwise
2 sm Zucchinis, halved lengthwise
2 sm Onions, halved
2 sm Red bell peppers, halved and
-seeded

** Cut pineapple lengthwise into 4 pieces, remove core
but leave rind on.

In a small bowl, combine vinegar, mustard, and
rosemary. Brush chicken on both sides with 2
tablespoons of the marinade. Let stand 30 minutes or
refrigerate at least 1 hour or overnight. If
refrigerated overnight, remove 30 minutes before
grilling. Place chicken on grill about 6 inches from
low-glowing coals. Grill, turning and basting with
reserved marinade, 30 to 50 minutes, or until juices
run clear when pierced with a knife. About 10 minutes
before chicken is done, place pineapple and vegetables
on grill; brush with marinade. Cook 3 to 4 minutes;
turn. Brush with marinade; heat 5 minutes longer or
until hot.

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hurrican3

Title: Nancy's Honey Mustard Grilled Chicken or Pork
Categories: Poultry, Meats, Grill, Marinades
Yield: 4 servings

MMMMM--------------------NANCY BROWN WCPW93B-------------------------
Chicken or pork
1/2 c Honey
1/4 c Dijon mustard
1/4 c Lemon juice, fresh
1/4 c Soy sauce
2 Garlic cloves; crushed

Combine ingredients. Marinate chicken or pork for 2-8 hours, then
grill.

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hurrican3

Title: Jalapeno Grilled Chicken
Categories: Poultry, DPIinc
Servings: 4

1 ea Chicken, broiler/fryer,
-- quartered
1 tb Oil, cooking
1/4 c Onion, chopped
1 ea Garlic, clove, minced
1 c Catsup
2 tb Vinegar
1 tb Sugar, brown
1 tb Peppers, Jalapeno, minced
1/2 ts Salt
1/2 ts Mustard, dry

Heat the oil up in a saucepan over medium heat.

Add onion and garlic, then cook, stirring occasionally, for about
5 minutes or until the onion is tender.

Add catsup, vinegar, brown sugar, jalapeno peppers, salt, and
mustard. Cook, stirring occasionally, until mixture is blended.

Place the chicken, skin side up, on a prepared grill about 8
inches from the heat. Grill, turning every 8 to 10 minutes, for about
40 minutes.

Brush chicken with sauce, grill, turning and basting with sauce
every 5 minutes, about 20 minutes more or until chicken is fork
tender.

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hurrican3

Sate Ayam (Chicken grilled on skewers)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
750 grams chicken breast
2 red chillies or 1/2 teaspoons sambal oel
2 medium onions -- roughly chopped
3 teaspoons finely chopped fresh ginger
2 teaspoons lemon juice
1 1/2 teaspoons salt
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
2 teaspoons sesame oil (important)
2 teaspoons palm sugar or substitute (ordinary sugar i
1/2 cup thick coconut milk

Bone chicken and remove skin. Cut into small cubes. In container of
electric blender put seeded and roughly chopped chillies, onions, ginger,
lemon juice, salt and soy sauce. Blend until smooth, pour into a bowl and
stir in oil and sugar. Add chicken and stir until each piece is well coated
with the marinade. Cover and marinate for one hour. Chicken can be
marinated overnight in the refrigerator. There will be a generous amount of
marinade, because this is used as the base for a sauce to serve with the
satay.

Thread pieces of chicken on bamboo skewers which have been soaked for 1 - 2
hours in cold water, leaving at least half the skewer free at the blunt
end. Grill over glowing coals or under a pre-heated griller (broiler),
about 5 cm (2 in) from heat source, for 5 - 8 minutes or until chicken is
crisp and brown. Brush with extra oil during grilling, once on each side.

Pour remaining marinade into a small saucepan, add thick coconut milk and
simmer over low heat until smooth and thickened, stirring constantly. Pour
into a small bowl and serve with the satay.

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hurrican3

itle: GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR
Categories: Poultry, Main dish
Yield: 6 servings

4 Chicken breasts halves
1/4 c Chicken stock
1 tb Lemon juice
1 Shallot, finely chopped
Black pepper
1/2 c Raspberry or wine vinegar
2 tb Olive oil
1 ts Grated lemon peel
1/2 ts Dried tarragon leaves

Remove excess fat from chicken breasts; place them in
sealable plastic bag or non-aluminum bowl. Combine
remaining ingredients; pour evenly over chicken
breasts. Seal bag or cover bowl; marinate in
refrigerator 4 hours or overnight. Turn
occaisionally. Remove chicken from marinade. Arrange
in one layer in large, shallow microwaveable dish,
with thicker parts toward outer edges. Pierce skin in
several places with sharp knife. Cover with waxed
papper. Microwave at high 4 minutes per pound. Turn
over and rearrange part-way through cooking. Transfer
immediately to preheated grill, skin side up, over low
heat. Turn often for even grilling. Cook until tender
and juices run clear when chicken is pierced with
fork, 10 to 20 minutes.

-----

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stylish nupe

what website are y'll getting these from and have you tried them yourself?

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I hate Philly the city but Love the Eagles weird aint it


PS2: nastynupe EB

hurrican3

ive gotten mine from various heath/workout out sites and saved alot of them on my harddrive over the years .. havent tried all of em but a good deal of em and they were excellent .

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BucK

Title: Cereal
Categories:Entree


Cereal your choice..
Milk
A bowl
A spoon..

Take the cereal put it in the bowl and then put milk in the bowl and then ENJOY.

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