[CH] Tonights Dinner
RST G (synapse7@home.com)
Sun, 13 Jun 1999 22:20:28 -0400
Another great meal on the George Foreman Grill. This time an adaptation
of mine of a recipe from the new Bobby Flay book (I've been using it a
lot lately) Boy Meets Grill. Great book, great recipes. This time I used
jalapeno instead of habaneros (didn't have any, couldn't find any and my
hubby is a slight C-H but not into them) in a jerk marinade, boned the
chicken thighs to make the cooking really quick and everything was
really luscious. I put some bottled jerk sauce on my plate and I was a
happy camper.
* Exported from MasterCook *
Jerked Chicken with Mango-Cilantro Relish & BBQ Red Onions
Recipe By : Adapted from Boy Meets Grill by Bobby Flay
Serving Size : 8 Preparation Time :0:00
Categories : Grilling & Bbq Marinades, Salsa &
Sauces
Poultry Entrees
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mango-Cilantro Relish:
2 ripe mangoes -- peeled & diced
1/2 red onion -- finely sliced
2 tbsp cilantro -- finely diced
2 tbsp fresh lime juice
2 tbsp fresh orange juice
2 tbsp olive oil
kosher salt and freshly ground pepper
For Jerk Marinade:
2 cups vegetable oil
2 lg yellow onions -- coarsely chopped
4 scallions -- coarsely chopped
3 habanero peppers or jalapeno peppers -- stemmed
& seeded
3 tbsp fresh gingerroot -- peeled & grated
6 cloves garlic -- coarsely chopped
2 tbsp fresh thyme -- finely chopped
1/2 cup red wine vinegar
3 tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp ground nutmeg -- freshly ground
pinch ground cloves
2 tsp ground allspice
2 tbsp fresh lime juice
For chicken:
8 chicken thighs -- boned & skinned
kosher salt and freshly ground pepper
For the red onions:
16 slices red onion -- 1/2" thick slices
don't let the slices separate into rings!
Mesa Barbecue Sauce -- or your favorite
kosher salt and freshly ground pepper
FIRST THING I DID WAS HALVE THE RECIPE!!
For the relish: Combine the mangoes, onion, cilantro, citrus juices, and
olive oil in a medium bowl and season with salt and pepper. Let sit 30
minutes at room temperature. May be refrigerated 1 day; serve at room
temperature. Makes 4 cups.
For marinade: Process all ingredients in a food processor until smooth.
May be refrigerated, covered, for 1 day. Makes about 3 cups.
For chicken: Pierce the chicken with a fork all over. Place it in a
large shallow pan or baking dish. Cover with the marinade and rub it in
well. Refrigerate, covered, for 24 or up to 48 hours, depending on how
intense you want the flavor to be.
Preheat the George Foreman Grill (or a gas or charcoal grill to medium).
For George Foreman Grill: Remove the chicken from the marinade, shaking
off excess (discard the marinade). Season with salt and pepper and grill
the chicken until golden brown and cooked through, about 4 minutes. If
you want the great grill marks, flip the chicken over but turn it at the
same time so the lines criss-cross. I usually do this about 2 minutes
in. I also do it because I feel the bottom grid makes better marks than
the top one. You don't have to turn the chicken over since the grill
cooks both top and bottom at the same time. Just my preferance.
For charcoal or gas grill: Remove the chicken from the marinade,
shaking off excess (discard the marinade). Season with salt and pepper
and grill the chicken until golden brown and cooked through, 5-6 minutes
on each side.
For the red onions: Brush the onions on both sides with the sauce and
season with salt and pepper.
On a preheated grill (or GF Grill), cook slightly, just to obtain grill
marks, about 3 minutes on each side (For GF Grill, brush the onions with
olive oil, sprinkle with salt and pepper and grill for 3-4 minutes until
soft. Then brush with some sauce, grill for 1 more minute so the sauce
doesn't stick to the grill and caramelize).
Arrange the chicken and red onions on a big platter and serve the
Mango-Cilantro Relish alongside.
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RisaG