 Poultry Recipes
4 Chicken breasts 1 cup oil 2 cloves garlic, crushed 2 tablespoons minced fresh coriander 1 tablespoon fresh thyme leaves 2 scallions, chopped 2 shallots, minced 1 teaspoon minced fresh ginger 2 tablespoons unsalted butter 2 lemons 2 limes 2 oranges 2 cups chicken broth 1 teaspoon cornstarch 1 teaspoon water ¼ cup plus 2 tablespoons Grand Marnier White pepper to taste Peel and coarsely chop lemons, limes and oranges. In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, chopped scallions, and chicken breasts. Marinate, chilled, for at least 8 hours or overnight. In a saucepan, cook the shallots and the ginger in the butter over a moderately low heat, stirring, until the shallots are softened. Add the chopped lemons, limes, and oranges with all the reserved juices and simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to a syrup-like consistency. Add the broth, increase the heat to moderate and boil the mixture, stirring occasionally, for 10 to 15 minutes, or until reduced by one-third. Mix the cornstarch and water together. Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add the Grand Marnier, white pepper, and salt to taste. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes. Grill the chicken on a rack set about 5 inches above the coals and mesquite, turning it once, for 10 to 12 minutes, or until cooked through. Transfer the chicken to a platter, spoon the sauce over it. Garnish with lemon wedges. 2 whole chicken breasts, split ½ cup Key lime juice 1 tablespoon olive oil 1 teaspoon dried basil or 1 tablespoon fresh chopped basil 1 large clove garlic, pressed Salt Black pepper Marinate chicken breasts in lime juice, oil, garlic and basil. Marinate in a plastic food bag at least 4 to 6 hours or overnight. Grill over moderate heat 6 to 7 minutes, turn and cook additional 6 to 7 minutes until done. 1 2½-pound Chicken, cut into pieces ¼ cup sesame seeds ¼ cup corn oil ¼ cup soy sauce ¼ cup dark corn syrup 1 small onion, sliced 1 clove garlic, crushed ¼ teaspoon pepper ¼ teaspoon ground ginger In a shallow baking dish stir together the marinade ingredients. Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours. Grill over low coals, turning and basting frequently, about 50 minutes. Home ______________________________________________________ Suwannee River Smokers 5597 150th Place Wellborn, FL. 32094 email@lbmerchandise.com |