Advertisement
Recipe: Bahama Marinated Grilled Chicken
Similar Categories: Bahama, Marinated, Grilled, Chicken
Serving Size :2
2 medium skinless boneless chicken breast halves --8
ounces
BAHAMA MARINADE:
1/4 cup rice vinegar
3 tablespoon orange juice
1 clove garlic --minced
1/2 teaspoon cumin seed --lightly toasted and crushed
1/2 teaspoon dried oregano --crushed
1/2 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon coarsely ground black pepper
1 dash ground red pepper
PASTA MIX:
1 cup chicken broth
1/4 cup quinoa
1/4 cup couscous
1 green onion --chopped
1 orange --peeled halved and sliced
melon-sweet onion salsa --optional
2 tablespoon orange marmalade
2 tablespoon snipped fresh cilantro
1 jalapeno pepper --seeded and finely chopped
1 tablespoon rice vinegar
1 clove garlic --minced
1/8 teaspoon salt
1 cup chopped seeded watermelon
1/4 cup finely chopped sweet onion
1 small orange --peeled and chopped
PLACE chicken breasts in a shallow glass dish. Pour Bahama Marinade
over chicken. Cover and refrigerate 2 to 12 hours.
BRING chicken broth to boiling in a saucepan. Add quinoa; reduce heat;
cover and cook over low heat for 10 minutes. Stir in couscous. Remove
from heat. Let stand covered for 5 minutes. Stir in green onion,
orange, and 1/8 teaspoon pepper.
MEANWHILE, preheat broiler or prepare charcoal or gas grill for medium
heat. Drain chicken, discarding marinade. Broil chicken about 4 inches
from heat for 12 to 15 minutes, or grill directly over medium coals
for 10 to 12 minutes, till no longer pink, turning once.
TO SERVE, slice chicken and place atop couscous mixture. Top with
Melon-Sweet Onion Salsa, if desired.
Makes 2 servings.
BAHAMA MARINADE: Combine 1/4 cup rice vinegar; 3 tablespoons orange
juice; 1 clove garlic, minced; 1/2 teaspoon cumin seed, lightly
toasted in a pan over medium heat and crushed; 1/2 teaspoon dried
oregano, crushed; 1/2 teaspoon paprika; 1/4 teaspoon ground allspice;
1/4 teaspoon coarsely ground black pepper; and a dash ground red
pepper. Makes about 1/2 cup.
MELON-SWEET ONION SALSA: Stir together 2 tablespoons orange marmalade;
2 tablespoons snipped fresh cilantro; 1 jalapeno pepper, seeded and
finely chopped; 1 tablespoon rice vinegar; 1 clove garlic, minced; and
1/8 teaspoon salt in a bowl. Add 1 cup chopped seeded watermelon; %4
cup finely chopped sweet onion; and 1 small orange, peeled and
chopped. Cover and refrigerate at least 30 minutes before serving.
Serve with a slotted spoon. Makes 1 1/4 cups.
2 medium skinless boneless chicken breast halves --8
ounces
BAHAMA MARINADE:
1/4 cup rice vinegar
3 tablespoon orange juice
1 clove garlic --minced
1/2 teaspoon cumin seed --lightly toasted and crushed
1/2 teaspoon dried oregano --crushed
1/2 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon coarsely ground black pepper
1 dash ground red pepper
PASTA MIX:
1 cup chicken broth
1/4 cup quinoa
1/4 cup couscous
1 green onion --chopped
1 orange --peeled halved and sliced
melon-sweet onion salsa --optional
2 tablespoon orange marmalade
2 tablespoon snipped fresh cilantro
1 jalapeno pepper --seeded and finely chopped
1 tablespoon rice vinegar
1 clove garlic --minced
1/8 teaspoon salt
1 cup chopped seeded watermelon
1/4 cup finely chopped sweet onion
1 small orange --peeled and chopped
PLACE chicken breasts in a shallow glass dish. Pour Bahama Marinade
over chicken. Cover and refrigerate 2 to 12 hours.
BRING chicken broth to boiling in a saucepan. Add quinoa; reduce heat;
cover and cook over low heat for 10 minutes. Stir in couscous. Remove
from heat. Let stand covered for 5 minutes. Stir in green onion,
orange, and 1/8 teaspoon pepper.
MEANWHILE, preheat broiler or prepare charcoal or gas grill for medium
heat. Drain chicken, discarding marinade. Broil chicken about 4 inches
from heat for 12 to 15 minutes, or grill directly over medium coals
for 10 to 12 minutes, till no longer pink, turning once.
TO SERVE, slice chicken and place atop couscous mixture. Top with
Melon-Sweet Onion Salsa, if desired.
Makes 2 servings.
BAHAMA MARINADE: Combine 1/4 cup rice vinegar; 3 tablespoons orange
juice; 1 clove garlic, minced; 1/2 teaspoon cumin seed, lightly
toasted in a pan over medium heat and crushed; 1/2 teaspoon dried
oregano, crushed; 1/2 teaspoon paprika; 1/4 teaspoon ground allspice;
1/4 teaspoon coarsely ground black pepper; and a dash ground red
pepper. Makes about 1/2 cup.
MELON-SWEET ONION SALSA: Stir together 2 tablespoons orange marmalade;
2 tablespoons snipped fresh cilantro; 1 jalapeno pepper, seeded and
finely chopped; 1 tablespoon rice vinegar; 1 clove garlic, minced; and
1/8 teaspoon salt in a bowl. Add 1 cup chopped seeded watermelon; %4
cup finely chopped sweet onion; and 1 small orange, peeled and
chopped. Cover and refrigerate at least 30 minutes before serving.
Serve with a slotted spoon. Makes 1 1/4 cups.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Bahama, Marinated, Grilled, Chicken
| Sweetheart Cheesecake | Seasoned Restaurant Fries |