Grilled Chicken With Rosemary Recipe
Yield: 2 Servings
WHOLE FAMILY COOKBOOK ==========
3 1/2 lb chicken,cut in half
2 T fresh rosemary
3 garlic cloves,peeled, crush
1 lemon juice
1/4 c olive oil
1 salt
1 pepper
Place the chicken in a large bowl with the remaining ingredients.
Toss together until all is coated. Allow to marinate for 1 hour.
Grill the chicken over medium low heat, about 25 minutes per side.
Brush the chicken with the remaining marinade while grilling. The
chicken is done when you pierce the bottom of a thigh and the juices
run clear.
Grilled Club Sandwiches
Yield: 6 Servings
1 long thin loaf ( 18 inches)
-french,bread
1/2 c mayonnaise
1/4 c bold'n spicy mustard
2 T finely red onion,Chopped
2 T horseradish
1/2 lb sliced smoked ham,Boiled
1/2 lb honey-baked deli,Sliced
-turkey
1 lg ripe tomato,sliced
8 oz brie cheese,thinly sliced
1 bn watercress,washed and
-drained
Cut bread in half lengthwise. Combine mayonnaise, mustard, onion
and horseradish in small bowl; mix well. Spread mixture on both halves of bread. Layer ham, turkey, tomato, cheese and watercress on bottom half of bread. Cover with top half; press down firmly. Cut loaf crosswise into 1 1/2 inch pieces. Thread two mini sandwiches through crusts onto metal skewer. Repeat with remaining sandwiches.
Place sandwiches on well oiled grid. Grill over medium-low coals
about 5 minutes or until cheese melts and bread is toasted, turning
once. Serve warm. Prep time: 15 minutes Cook time: 5 minutes
Grilled Coriander-Honey Chicken
Yield: 6 Servings
2 boneless chicken breasts --
1 skin on
6 T soy sauce
1 T honey
1 T coriander seed,Ground
2 cloves garlic --,Mashed
2 t fresh ginger root -- finely
1 grated
1/4 t turmeric
1/4 t cayenne
1 hot sweet-and-sour peanut
1 sauce -- see recipe
Cut each breast half crosswise into 2 pieces and cut 2 parallel
diagonal slits on the meat side of each breast, cutting all the way
through to the bone but being careful not to cut through an edge. In
a large bowl whisk together the soy sauce, the honey, the coriander
seed, the garlic, the gingerroot, the turmeric and the cayenne, add
the chicken, turning it to coat it with the marinade, and let it
marinate, turning it occasionally, at room temperature for 1/2 hour
or covered and chilled for 1 hour. Grill the chicken skin sides down,
turning it once and basting it with the marinade, for 12 to 15
minutes, or until it is golden brown and cooked through. Transfer
chicken to a platter and serve it with the Hot Sweet-and-Sour Peanut
Sauce.
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