Yield: 4 Servings

1/2 c reduced-sodium soy sauce
1/4 c olive oil
1 T garlic,minced
1 T fresh ginger,minced
1 T juniper berries,crushed
1 T orange peel,Grated
4 boneless chicken breasts
-skinless (about 1-1/2 lb
2 firm,ripe mangoes,(about 2
- lb total)
2 oranges
1 T coriander,Ground
1 T chinese five spice powder
1/4 t salt
1/4 t pepper
1/4 c balsamic vinegar
1 T dijon mustard
6 c frisee salad greens,(about
-1/2 lb),root ends
8 c butter leaves,(about 1 lb)
-rinsed and c
1/2 c raspberries (optional)

In a large bowl, combine soy, oil, garlic, ginger, juniper berries,
and orange peel. Add chicken; marinate 15 minute, turning often.

Meanwhile, with a sharp knife, cut skin from mangoes. Cut 2 rounded
cheeks from each pit. Trim remaining 1/2-inch of flesh from edge of
each mango; mince these trimmings and reserve for mango vinaigrette.
Cut and discard peel and white membrane from oranges. Slice each
orange crosswise into 6 rounds; set aside.

Combine coriander, five spice, salt, pepper. Lift chicken from
marinade; place on a baking sheet (reserve marinade for basting). Set
mango cheeks on a lightly oiled grill above a solid bed of hot coals
in a barbecue with a lid, or use a gas grill on high heat (you can
hold your hand at grill level only 2 to 3 seconds); close lid on gas
grill. Baste chicken and mango with reserved marinade. Using a
spatula, turn chicken and mangoes when they start to brown, in about
5 minutes. Baste again; cover barbecue. Let chicken and mango cook
until no pink remains when chicken is cut in thickest part, about 15
to 20 minutes; turn and baste chicken and mangoes every 5 minutes
(depending on mango ripeness, cooking time may be less than for the
chicken; remove mangoes when soft and seared).

Meanwhile, combine minced mango with vinegar and mustard. Mix with
frisee and lettuce. Evenly divide among 4 dinner plates.

Lay mangoes cut side down; slice each into 3/8-inch wide slices,
starting 1/2 inch from top down through wide bottom end. With a wide
spatula, transfer slices to plates atop greens. Gently fan slices
apart. Lay chicken and oranges next to mangoes; sprinkle with
raspberries.

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Yield: 1 Servings

2 sm chickens 21/2- 3 pounds cut
1 into peices
1 lemon –,Cut In Half
6 cloves garlic –,Crushed
1 T cayenne
2 T paprika
1 veg oil
1 salt –,To Taste

Rub the Chicken pieces with the lemon halves. In a small bowl, mash
the garlic with the cayenne and paprika to form a paste. Rub over the
chicken pieces. Place the pieces skin side up on a rack in a shallow
pan. Let stand in a cool place (do not refrigerate) uncovered for 24
hours. Preheat the grill. If using presoaked wood chips or chunks
(chips for gas), or other flavorings, spinkle over the hot coals or
lava rocks. Brush the grill lightly with oil.

Place the dark meat of the chicken on the grill and cover-cook with
the vents open over hot or high heat, turning once for 15 min. Add
the white meat to the grill and continue to cover-cook, turning once,
until both meats are crisp and the juices run yellow when pricked
with a fork, 15 - 20 min. longer . Sprinkle with salt and pepper
before serving.

Yield: 4 Servings

1 lb breast of chicken,cut into
1 strips
1 md green pepper thin,Sliced
1 md red bell pepper thin,Sliced
1 md onion thinly,Sliced
4 oz monterey jack (or
-mozzarella)
1 cheese,Sliced
1/4 t garlic powder
1 T taco seasoning
1 salt and pepper,To Taste
4 sesame seed buns
1/2 t basil,Dried

In medium fry pan saute chicken breast, sprinkle wtih garlic powder,
salt, pepper and taco seasoning. Mix through thoroughly, add
peppers, onion, saute till tender, and chicken is no longer pink.
Butter outside of sliced sub buns sprinkle with basil if desired,
place in toaster oven for 3 minutes to melt butter, and crisp bun.
Remove bun, and put chicken mixture in bun. Top each sandwich with
grated cheese. Place back in toaster oven open until cheese bubbles
and begins browning. Serve with cucumber spears. Source; kitchen of
Marina cheesman

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Yield: 6 Servings

16 oz plain yogurt
1/4 c lime juice
2 cl garlic,finely
1 (or pressed),Chopped
2 t salt
1/4 t turmeric
1/2 t coriander
1 t cumin,Ground
1 1/2 t ginger,Ground
1/8 t cayenne pepper
1 (optional)
3 whole chicken breasts
1 split
1 lg onion,finely chopped
1 lg green pepper
1 finely,Chopped

In large bowl, combine:

Yogurt coriander Lime juice cumin Garlic ginger Salt
cayenne pepper Turmeric

Stir to mix. Add chicken pieces and toss to coat. Cover mixture and
chicken with peppers and onions. Cover. Chill overnight (or longer).

Prepare hot coals or preheat oven broiler for 10 minutes. Turn and
cook until done, approximately 15 to 20 minutes. Baste with marinade
throughout cooking.

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:yogurt marinade:

1 ts toasted and crushed cumin seed
1/2 ts red chile flakes
2 ts roasted garlic
1/4 c minced scallions, — white part only
1 c plain yogurt
1 ts paprika
1 TB fresh lemon juice
6 boneless, skinless chicken
:breast halves
:Lemon-Tarragon Vinaigrette:
1/2 c fresh lemon juice
1 ts grated lemon zest
2 TB white wine vinegar
1 TB minced shallots
2 TB minced fresh tarragon
2 ts honey — (or to taste)
1/2 c olive oil or — 1/2 cup
:defatted chicken stock
:Kosher salt and freshly
:ground white pepper

In a medium bowl, combine the marinade ingredients. Add the chicken
and marinate in the refrigerator for at least 2 hours. In a bowl,
combine the lemon juice, lemon zest, vinegar, shallots, tarragon and
honey and mix with a hand blender. Slowly incorporate the olive oil
or stock, either by whisking by hand or pulsing 2 to 3 times with
hand blender. The vinaigrette should not be emulsified but remain
very light in body. Season to taste with salt and pepper. Store
covered in the refrigerator for up to 3 days. Makes approximately
2 cups.

Preheat the broiler or stove top grill. Wipe any excess marinade from
the chicken. Grill or broil until the chicken is just done and juicy,
about 3 to 4 minutes on each side. While the chicken is cooking, heat
the olive oil in a large saute pan and quickly saute the savory
greens until just wilted. Serve the chicken on top of the greens and
drizzle with the vinaigrette to taste.

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Yield: 4 Servings

1 stephen ceideburg
3 T cilantro root,Minced
3 T fish sauce
3 T chinese light soy sauce
2 T fresh lime juice
1 T black pepper,Freshly Ground
1 T garlic (3 cloves),Minced
2 lb chicken legs (or breasts)
-skin and f,at removed

Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and
garlic in a blender or food processor. Blend until smooth and pour
into a shallow, non aluminum dish. Add chicken and turn to coat
evenly with marinade. Cover and marinate in the refrigerator for at
least 1 hour or up to 8 hours, turning occasionally.

Preheat the broiler or prepare a charcoal or gas grill. Drain the
chicken and reserve the marinade for basting. Broil or grill the
chicken on a lightly oiled rack approximately 3 inches from the heat
for 10 minutes. Turn the chicken and baste with the reserved
marinade. Discard any leftover marinade. Cook for 10 to 15 minutes
longer, or until the outside is browned and the inside is no longer
pink.

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Yield: 6 Servings

10 chicken breast halves,*
1/4 c achiote sauce base,below
1 c orange juice
2 T vegetable oil
1 t basil leaves,dried
1 t cinnamon,ground
1/2 t salt
ACHIOTE SAUCE BASE =============
1/3 c achiote seeds
-(annottoseeds)
1/3 c orange juice
1/3 c vinegar,white
1 t red chiles,ground
1/2 t pepper
1 clove garlic

* There should be 10 breast halves (about 3 1/2 lbs) which should
be boneless and skinless. Place chicken breasts in shallow glass or
plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken t to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minuteslonger. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken.

ACHIOTE SAUCE BASE:

Cover the achiote seeds with boiling water. Cover and let stand at
least 8hours. Drain seeds. Place seeds and remaining ingredients in
food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground.

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Yield: 4 Servings

3/4 lb very small potatoes
1 large carrot
4 small white onions
1 salt & pepper
4 lb chicken split for broiling
2 T dijon (or dusseldorf
-mustard)
2 T peanut oil
2 T butter
1/3 lb mushrooms
1 T red wine vinegar
2 T finely parsley,Chopped

1. Preheat the grill.

2. Peel the potatoes. If they are not very
small,cut them in half. Put them in a saucepan and cover with water.

3. Trim and peel the carrot. Cut into 2-in. lenght, then cut into
quarters. Peel the onions and cut them in half. Add the carrots and
onions to the potatoes. Add salt to taste and bring to a boil. Let
stand 10 min.

4. Meanwhile, sprinkle the chicken halves with salt and
pepper. Brush on all sides with mustard. Arrange the halves side by
side in a baking dish, skin side down. Sprinkle with the oil. Place
on the grill and cook for 10 min.

5. Drain the vegetables. Melt the butter in a skillet and when quite hot but not brown, add the vegetables. Cook over relatively high heat, shaking the skillet and stirring the vegetables. Add the mushrooms and sprinkle with salt and pepper to taste. Continue cooking, shaking the skillet and stirring occasionally, about 7-8 min.

6. Pour off all the fat from the baking dish and turn chicken halves again.

7. Turn then oven heat to 400. Place the dish in the oven and bake 10 min.

8. Place the dish on top of the stove. Add the vinegar to the liquid and cook for a few seconds over high heat, stirring. Sprinkle with parsley.

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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 wi,th 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.

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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.

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