RECIPES - POULTRY
BAHAMA-RAMA GRILLED CHICKEN BREASTS
4 Chicken Breasts
1/2 cup thinly sliced green bell pepper
Salt and Freshly Ground Black Pepper
1/2 cup Celery, finely chopped
Juice from 2 Fresh Limes
1 cup Chicken Stock
2 Tbs. Olive Oil
2 cups Diced Canned Tomatoes (with juice)
1/4 cup Bacon, finely diced
1/2 tsp. Dried Thyme
1/2 cup Red Onion, finely chopped
1 Tbs. Worcestershire Sauce
•
Season the chicken with salt and pepper and marinate in lime juice for about 2 hours.
•
Place chicken breasts onto grill and grill for 5-10 minutes or until attaining your desired
doneness.
•
In a separate saucepan, heat oil and bacon over medium heat. When bacon is browned, add
the onion, green pepper, and celery, and sauté: cover the saucepan and reduce the heat to
low.
•
Simmer for about 10 minutes or until everything is tender. Add the tomatoes, chicken stock,
Worcestershire sauce, and thyme.
•
Continue to simmer, uncovered, for about 10 minutes. Season with salt and pepper to taste.
•
Serve sauce over chicken and with steamed rice.
SPICY-HONEY GLAZED CHICKEN AND SWEET POTATO KEBABS
1 large (3/4 lb.) sweet potato, peeled and cut into 1-inch pieces
1½ lbs. boneless, skinless, chicken thighs, cut into 2-inch pieces
1 medium sweet onion, cut into 1½-inch chunks and layers separated
olive oil
7 (12-inch) bamboo skewers, soaked in water for 30-minutes prior to use
Spice Mix + Glaze
1 Tsp. cumin
2 Tsp. garlic salt
1 Tsp. paprika
2 Tsp. chili powder
¼ Tsp. crushed red pepper
½ Tsp. salt
6 Tbsp. honey
1 Tsp. pepper
2 Tsp. cider vinegar
•
Place potato pieces into a small saucepan and add just enough water to cover the tops. Bring
the water with potatoes to a boil over medium heat; cook for 5 minutes, partially covered,
until potatoes are nearly cooked but still a bit firm. Remove from the heat; cool slightly.
•
While the potatoes are cooling, prepare the spice mix + glaze by mixing together the garlic
salt, chili powder, salt, pepper, cumin, paprika and crushed red pepper. In a separate bowl,
combine the honey and cider vinegar. Set aside.
•
Add chicken to a medium bowl; drizzle lightly with olive oil and toss with half of the spice rub.
Do the same with cooled potato pieces and sweet onion chunks; drizzle with olive oil and toss
with remaining spice rub.
•
Thread the chicken, sweet potato, and onion onto the soaked skewers.
•
Preheat the grill on medium/high; grill the chicken skewers for 8 minutes, turning frequently,
or until chicken juices run clear while brushing the skewers with the prepared honey glaze.
•
Remove from the grill and serve immediately.
www.maxi-matic.com
13
