| Today's topic is: Chicken recipes. Skewer Grilled | | | | fork to combine. Add oil a little at a time and whisk to |
| Chicken Yield: 6 Servings 2 lb chicken breasts 1 t garlic, | | | | combine marinade. Pour marinade over breasts. Cover |
| Crushed 1/4 t tumeric 1 t fish sauce 1 t lemon juice 1 t | | | | with plastic wrap and marinate in refrigerator,turning |
| lemongrass, Ground 1/2 t paprika 1/2 t salt 1 t light soy | | | | once or twice in marinade, for at least 2 hours, or up to |
| sauce 1 T oil Take breasts and bone, skin and cut into | | | | 4 hours. Remove breasts from marinade, scraping any |
| 1/4" thick bite size chunks. In a bowl combine chicken | | | | bits clinging to chicken back into the shallow dish. |
| with the remaining ingredients, mix, cover and | | | | Transfer all marinade to small saucepan and bring to a |
| refrigerate for 3-4 hrs. Soak bamboo skewers in | | | | boil; reserve. Lightly grease grill rack with cooking spray. |
| water 3-4 hrs and start charcoal fire in grill. Thread | | | | Preheat grill. Place breasts on grill. Cook covered with |
| chicken pieces onto skewers and BBQ about 3 min, | | | | lid, basting frequently with marinade, until tender, |
| turn and 3 min more. Serve. Amy's Grilled Chicken | | | | approximately 5 to 6 minutes on each side. Asian |
| Breasts Yield: 4 Servings 4 chicken breast halves 1 | | | | Hot-Que Grill Sauce For Chicken Yield: 1 Servings 1 |
| without skin 2 t dijon mustard 3 1/2 T white wine | | | | stephen ceideburg 2 T brown sugar 2 T red wine |
| vinegar 2 t garlic --,Minced 2 t honey 1 1/3 T fresh | | | | vinegar 1 c ketchup 1/2 to 1 teaspoon chinese hot |
| thyme, or 2 teaspoons 1 -- minced, Dried 1/3 t coarse | | | | -mustard 1 lg garlic clove,minced 1 T soy sauce 1 to 3 |
| salt 1 1/3 ds red pepper flakes 1 T olive oil 4 sprigs | | | | teaspoons asian chile -paste with garlic Combine all |
| fresh thyme Place the chicken breasts within a folded | | | | ingredients except chile paste in a small saucepan. |
| piece of plastic wrap; sligtly flatten upper portion of | | | | Bring to a boil, then turn off heat. Stir in chile paste. |
| each breast with the broad side of a chef's knife to | | | | Makes 1 1/4 cups. To use: Brush on chicken, beef or |
| promote even grilling. Place breasts in a shallow glass | | | | pork while grilling. Find some more delicious chicken |
| or ceramic dish. Place mustard, vinegar, garlic, honey, | | | | recipes here: Good luck, and enjoy it. Al Castillo |
| thyme, salt and pepper flakes in a small bowl; stir with | | | | More articles from this pro: F. |