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(this is important as the citrus will begin to
“cook” the chicken and toughen it).
While marinating the chicken, preheat the
Cuisinart
®
Griddler Express™ on high setting.
When grill is hot and chicken has finished mari-
nating, drain the chicken well and discard mari-
nade. Arrange the chicken on the hot grill, spacing
e v e n l y, and close using medium pressure. Grill
for 6 to 8 minutes. Chicken will be opaque with
distinct grill markings, and juices will run clear,
not pink.
Check internal temperature of chicken with an
instant-read thermometer, the temperature
should be 170°-175°F. Chicken can be served
hot, or cooled, covered and refrigerated for
another use such as a salad.
Tip: If fresh herbs are not available, substitute
1 tablespoon of a dried herb such as basil,
oregano, rosemary, or thyme.
Nutritional information per serving:
Calories 155 (18% from fat) • carb. 2g • pro. 31g
• fat 3g • sat. fat 1g • chol. 79mg • sod. 546mg
• calc. 23mg • fiber 0g
Herb Grilled Boneless
Pork Chops
Makes 4 servings
1 teaspoon herbes de Provence
or Italian herb blend
1
/
2
teaspoon kosher salt
1
/2 teaspoon paprika (sweet or hot, to taste)
1
/4
teaspoon dry mustard
1
/
4
teaspoon freshly ground black pepper
4 boneless pork loin chops, all the same
thickness (
1
/2 to
3
/4 inch), each about
5 ounces
Combine herbs, salt, paprika, dry mustard, and
pepper. Blend well. Rub evenly on pork chops.
Let stand for 15 to 20 minutes. (Or may be done
early in day, covered and refrigerated.)
Preheat Cuisinart
®
Griddler Express
™
on high
setting. When hot, arrange the seasoned pork
chops evenly spaced on the lower grill plate.
Close and grill for 4
1
/
2
to 6 minutes – grilling
time will depend on thickness and temperature
of meat. Internal temperature of pork should
register about 155°-160°F when tested with an
instant-read thermometer.
Nutritional information per serving:
Calories 289 (37% from fat) • carb. 0g • pro. 43g
• fat 12g • sat. fat 4g • chol. 116mg • sod. 543mg
• calc. 52mg • fiber 0g
Grilled Jamaican-Style
Jerk Turkey Cutlets
You may prepare your own “jerk” seasoning, or
use 1
1
/2 tablespoons of a prepared seasoning.
Makes 4 servings
1
/2 ounce very finely minced onion
1 teaspoon brown sugar
1 teaspoon thyme
1 teaspoon kosher salt
1
/2 teaspoon freshly ground black pepper
1
/2
teaspoon cayenne
1
/2 teaspoon ground allspice
1
/
4
teaspoon ground cinnamon
1
/
8
teaspoon ground ginger
1
/8
teaspoon freshly ground nutmeg
4 boneless turkey breast cutlets
(about 5-6 ounces each)
Combine onion, brown sugar, thyme, salt,
pepper, cayenne, allspice, cinnamon, ginger,
and nutmeg and stir to blend. This can be done
using a mortar and pestle or Cuisinart
®
MiniPrep
®
or MiniChopper. Rub the seasoning
on dry turkey cutlets and let stand 15 minutes.
Preheat the Cuisinart
®
Griddler Express
™
on
high setting. When hot, arrange the prepared
turkey cutlets evenly spaced on the lower grill.
Cover using medium pressure and grill for 3 to
4 minutes. Turkey will have grill marks with
juices running clear, and it will test 170°-175°F
when tested with an instant-read thermometer.
Nutritional information per serving:
Calories 188 (29% from fat) • carb. 3g • pro. 29g
• fat 6g • sat. fat 2g • chol. 99mg • sod. 448mg
• calc. 21mg • fiber 0g
Optional Brine
Brining makes some meats that can be dry,
flavorful and moist. If you have the time, try this
brine with turkey cutlets. Combine 1 tablespoon
each brown sugar and kosher salt in a bowl
with 1 cup boiling water. Stir until sugar and salt
are completely dissolved. Add 2 cups ice cubes
and 1 cup cold water or cider. Stir until mixture
is completely cold. Place turkey cutlets in cold
brine. Refrigerate for 30 to 60 minutes. Drain
and rinse before using. Tip: if your turkey cut-
lets have been frozen, place the frozen cutlets
in the brine and refrigerate during the day – they
will thaw and brine at the same time.
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