Post by Mnemosyne on May 25, 2007 14:54:05 GMT 1
1 large red onion
3 cloves garlic
1 habanero pepper, seeded
1 tablespoon fresh ginger root
1/4 cup (1/2 dL) olive oil
1/4 cup (1/2 dL) brown sugar
3 tablespoons balsamic vinegar
3 tablespoons orange juice concentrate, thawed
1 teaspoon soy sauce
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (1 dL) chopped cilantro
1/2 teaspoon salt and pepper to taste
6 skinless, boneless chicken breast halves
1 In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
2 Preheat an outdoor grill for medium heat and lightly oil grate.
3 Grill chicken for 10 minutes per side, or until no longer pink and juices run clear
3 cloves garlic
1 habanero pepper, seeded
1 tablespoon fresh ginger root
1/4 cup (1/2 dL) olive oil
1/4 cup (1/2 dL) brown sugar
3 tablespoons balsamic vinegar
3 tablespoons orange juice concentrate, thawed
1 teaspoon soy sauce
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (1 dL) chopped cilantro
1/2 teaspoon salt and pepper to taste
6 skinless, boneless chicken breast halves
1 In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
2 Preheat an outdoor grill for medium heat and lightly oil grate.
3 Grill chicken for 10 minutes per side, or until no longer pink and juices run clear
