On Mon 29 May 2006 10:03:00p, Thus Spake Zarathustra, or was it sf?

> On 29 May 2006 21:48:06 -0500, Bob Terwilliger wrote:
>
>> sf wrote:
>>
>> >> Margarita mix is bad stuff, both for the drinks and for the
>> >> chicken. Instead, I brown chicken pieces well, then flame and
>> >> deglaze the pan with tequila. Add garlic, onion if desired, lime
>> >> zest, lime juice and triple sec. Some minced jalapeño,
>> >> occasionally. A little chicken stock if necessary to have enough
>> >> liquid. Simmer till done. Pretty good. -aem
>> >
>> >
>> > Sounds good and more like I usually cook, so thanks - but I thought
>> > his was a marinade!
>>
>> Sorry I didn't read this until now. Yes, my margarita chicken *is* a
>> marinade. First, you butterfly a chicken. Then you mix orange juice,
>> lime juice, tequila, and salt together and marinade the chicken in
>> that mixture for several hours. When you're ready to cook, you slather
>> the chicken with butter, sprinkle it with paprika, and grill.
>>
>> The original recipe came from _The New West Coast Cuisine_, though I
>> don't think I follow the recipe very closely.
>>
> Thanks, Bob!... youe method is now saved.
>
> Ohhh slathering the chicken with butter before grilling sounds
> absolutely delish!
>
> Taking a cue fromwhat your posted, I went with an orange juice
> theme.... I marinated my chicken in orange juice and garlic for a few
> hours. When I put it on the grill, I sprinkled some cinnamon on top.
> Bad timing! The cinnamon burned, even though the heat was medium.
> Next time, the cinnamon will go straight into the OJ marinade. Oh,
> well.... my idea came too late - and that's how it goes.
>
> Oh, well. It tasted good anyway.
>
>

This one doesn't burn...


* Exported from MasterCook *

Cinnamon Chicken

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Marinades
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Oil
1/4 c Orange juice
1/3 c Honey
2 ts Coarse-grained mustard
2 ts Cinnamon
2 Garlic cloves, crushed
1 tb Fresh lemon juice
Salt & pepper, to taste
2 Chicken breast halves

Combine all ingredients except chicken in blender container. Blend
until thoroughly emulsified. Pour marinade over chicken and marinate,
covered, for 6 hours or overnight, turning occasionally.

Bring chicken to room temperature 1 hour before serving. Grill breasts
for 6-10 minutes per side, depending on heat and thickness of breasts,
basting with marinade several times.

Variation: Substitute juice of 1 lime for orange and lemon juice.

--
Wayne Boatwright @¿@¬
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