Jamaican Chile Chicken With Banana Chutney

4 Servings

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Jamaican Chile Chicken With Banana Chutney Ingredients

GRILL PASTE	2 Cloves garlic; halved
2 tb Grated Orange Peel	1/2 ts Allspice
2 -(up to)	CHICKEN
3 Jalapeno Chile Peppers;	4 Boneless skinless Chicken
1 tb Grated fresh Gingerroot	CHUTNEY
1 -(up to)	1 Bottle (9-oz) (3/4 cup)
2 tb Water	1 Ripe large Banana; coarsely
2 ts Oil	1 tb Lime juice

Instructions for Jamaican Chile Chicken With Banana Chutney

From: Phillip Graebing Date: Fri, 9 Aug 1996 18:31:44 -0400 GRILL INSTRUCTIONS: Heat grill. In blender container, combine all grill paste ingredients; blend 2 minutes or until smooth. Spread about 1 Tbsp paste evenly over 1 side of each chicken breast half. When ready to grill, oil grill rack. Place chicken, paste side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 minutes. Turn chicken; cook an additional 5 minutes or until chicken is fork tender and juices run clear. Meanwhile, in small bowl, combine all chutney ingredients; mix well. Serve with chicken. BROILER INSTRUCTIONS: Prepare grill paste as directed above. Place chicken on broiler pan. Broil 4 to 6 inches from heat for 5 minutes. Turn chicken; spread about 1 Tbsp paste evenly over each chicken breast half. Cook an additional 5 minutes or until chicken is fork tender and juices run clear. Meanwhile, prepare chutney as directed above; serve with chicken. From: "Fast and Healthy Magazine," Vol. 4, No. 4, Jul-Aug 1995, p64. EAT-L Digest 8 August 96 From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized