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Recipes (cont.)
Jerk-Seasoned Chicken Breast
8 boneless, skinless chicken breast halves
(about 2 or 3 pounds [0.9 to 1.4 kg])
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) orange juice
3 scallions, finely chopped (green and white parts)
4 medium cloves garlic, peeled and finely chopped
2 Tablespoons (30 ml) lime juice
2 Tablespoons (30 ml) 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 grid. 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.
Yield: 4 servings
Spicy Grilled Shrimp
1/2 cup (125 ml) soy sauce
1 Tablespoon (15 ml) olive oil
1 Tablespoon (15 ml) sesame oil
5 Tablespoons (75 ml) cajun seasoning mix
2 Tablespoons (30 ml) fresh lemon juice
1. Combine all ingredients except shrimp. Mix well; then add shrimp. Marinate 1 to 4 hours. Drain marinade and discard.
2. Place shrimp on grid and cook 2 minutes. Turn and cook 2 minutes longer or until done.
1 small jalapeno pepper, seeded and finely chopped
1 teaspoon (5 ml) brown sugar, packed
1/2 teaspoon (2.5 ml) kosher salt, or to taste
1/2 teaspoon (2.5 ml) ground allspice
1/2 teaspoon (2.5 ml) dried leaf thyme
1/2 teaspoon (2.5 ml) cinnamon
1/4 teaspoon (1.3 ml) cayenne pepper
1/4 teaspoon (1.3 ml) nutmeg
2 Tablespoons (30 ml) fresh minced ginger
2 teaspoons (10 ml) dry mustard
2 teaspoons (10 ml) hot pepper sauce
32 large raw shrimp, peeled and deveined, but tails on
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