Recipe - Jamaican Chile Chicken With Banana Chutney

GRILL PASTE
2 tablespoon Grated Orange Peel
2 (up to)
3 Jalapeno Chile Peppers;
seeded if desired;
coarsely chopped
1 tablespoon Grated fresh Gingerroot
1 (up to)
2 tablespoon Water
2 teaspoon Oil
2 Cloves garlic; halved
One half teaspoon Allspice

CHICKEN
4 Boneless skinless Chicken
Breast halves (1 lb.)
CHUTNEY
1 Bottle (9oz) (Three fourths cup)
Mango Chutney
1 Ripe large Banana; coarsely
chopped
1 tablespoon Lime juice

From: Phillip Graebing pgrabing@FYI.NET

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, JulAug 1995, p64.

EATL Digest 8 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.