Jamaican chile chicken with banana chutney

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Grated Orange Peel (up to)
3 Jalapeno Chile Peppers; seeded if desired; coarsely chopped
1 tablespoon Grated fresh Gingerroot (up to)
2 tablespoons Water
2 teaspoons Oil
2 Cloves garlic; halved
½ teaspoon Allspice
4 Boneless skinless Chicken Breast halves (1 lb.)
CHUTNEY
1 Bottle (9-oz) (3/4 cup) Mango Chutney
1 Ripe large Banana; coarsely chopped
1 tablespoon Lime juice

Directions

GRILL PASTE

CHICKEN

From: Phillip Graebing <pgrabing@...> Date: Fri, 9 Aug 1996 18:31:44 -0400 GRILL INSTRUCTIONS: Heat grill. In blender container, combine all grill paste ingredients; blend 2 minutes or until smooth. Spread about 1 Tbsp paste evenly over 1 side of each chicken breast half. When ready to grill, oil grill rack. Place chicken, paste side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 minutes. Turn chicken; cook an additional 5 minutes or until chicken is fork tender and juices run clear. Meanwhile, in small bowl, combine all chutney ingredients; mix well. Serve with chicken.

BROILER INSTRUCTIONS: Prepare grill paste as directed above. Place chicken on broiler pan. Broil 4 to 6 inches from heat for 5 minutes. Turn chicken; spread about 1 Tbsp paste evenly over each chicken breast half. Cook an additional 5 minutes or until chicken is fork tender and juices run clear.

Meanwhile, prepare chutney as directed above; serve with chicken.

From: "Fast and Healthy Magazine," Vol. 4, No. 4, Jul-Aug 1995, p64.

EAT-L Digest 8 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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