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With people seeking leaner, healthier meals, this book comes at the height of chicken's popularity and is the largest collection of chicken recipes ever published. They come from all over the US and the world, delighting family and friends with new taste sensations and variations on favorite dishes. Over 100 color photographs show many of the mouth-watering dishes and meals at their tempting best. The wealth of chicken recipes in this incredible collection puts every imaginable chicken dish at ...

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2001 Chicken Recipes

Authors: Gregg R. Gillespie

Date:

ISBN: 1579120709

Publisher: Black Dog & Leventhal Publishers

Hardcover

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Servings: 4

• 4 pounds chicken thighs, bone-in

• 1/2 cup minced scallions

• 1/4 cup orange juice

• 1 tablespoon minced ginger root

• 1 tablespoon minced jalapeno

• 1 tablespoon fresh lime or lemon juice

• 1 tablespoon soy sauce

• 1 medium clove garlic, peeled and minced

• 1 teaspoon ground allspice

• 1/4 teaspoon ground cinnamon

• dash of ground cloves

1. In a shallow glass or ceramic baking pan, blend the scallions, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon,

2. and cloves.

3. Pat the chicken dry using paper towels. Place the chicken into the pan in a single layer and turn to coat. Cover and refrigerate for about 8 hours.

4. When ready to cook, position the grill rack about 6 inches from the heat source, oil it lightly, prepare a medium-hot charcoal fire or preheat the gas to medium-high heat.

5. Place the chicken on the hot grill and cook, turning occasionally and brushing often with the marinade, until fork tender and cooked through, for about 25 minutes. Remove from the grill, discard any remaining marinade, and serve hot.

More From This Book:

1. Baked Herb Chicken Breasts

2. Jamaican Jerk Chicken

3. Skillet Chicken and Sweet Potatoes

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