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Today's topic is: Chicken recipes. Skewer Grilled Chicken Yield: 6 Servings 2 lb chicken breasts 1 t garlic, Crushed 1/4 t tumeric 1 t fish sauce 1 t lemon juice 1 t lemongrass, Ground 1/2 t paprika 1/2 t salt 1 t light soy sauce 1 T oil Take breasts and bone, skin and cut into 1/4" thick bite size chunks. In a bowl combine chicken with the remaining ingredients, mix, cover and refrigerate for 3-4 hrs. Soak bamboo skewers in water 3-4 hrs and start charcoal fire in grill. Thread chicken pieces onto skewers and BBQ about 3 min, turn and 3 min more. Serve. Amy's Grilled Chicken Breasts Yield: 4 Servings 4 chicken breast halves 1 without skin 2 t dijon mustard 3 1/2 T white wine vinegar 2 t garlic --,Minced 2 t honey 1 1/3 T fresh thyme, or 2 teaspoons 1 -- minced, Dried 1/3 t coarse salt 1 1/3 ds red pepper flakes 1 T olive oil 4 sprigs fresh thyme Place the chicken breasts within a folded piece of plastic wrap; sligtly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator,turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side. Asian Hot-Que Grill Sauce For Chicken Yield: 1 Servings 1 stephen ceideburg 2 T brown sugar 2 T red wine vinegar 1 c ketchup 1/2 to 1 teaspoon chinese hot -mustard 1 lg garlic clove,minced 1 T soy sauce 1 to 3 teaspoons asian chile -paste with garlic Combine all ingredients except chile paste in a small saucepan. Bring to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups. To use: Brush on chicken, beef or pork while grilling. Find some more delicious chicken recipes here: http://albert007.myartthief.hop.clickbank.net Good luck, and enjoy it. Al Castillo
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