This recipe includes an easy to put together marinade that gives chicken breasts a nice flavor. It is great served with Mexican Rice and tortillas. Recipe is from Sunset Magazine and was submitted by Cheryl Brown.
This dish could either be served as an appetiser (finger food) or as a main meal. It requests for shoyu (Japanese soy sauce) but you can use any soy sauce. I also used rice wine vinegar instead of sake as the kids were going to eat some as well. Preparation time includes one hour marinating. The recipe comes from a Reader's Digest - Summer BBQ Cookbook 2006
This recipe came from Allrecipes (Ruth Crickmer). My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!
This recipe recently appeared in our local newspaper. We tried it and loved it! It's a great tasting and easy recipe to make, especially for camping. The hot chili paste gives it a nice bite but, of course, we added more than the one teaspoon called for in the original recipe. We served it with grilled vegetables and garlic bread.
This is a nice salsa that is especially good with any seafood. It goes particularly well with fresh Hawaiian ahi. I usually use a jalapeno pepper instead of the habanero to cool it down a notch. From Bon Appetit.
I was fortunate to receive an old family recipe from a business associate who is from Jamaica for jerk seasoning. We like it so much that I make 2# batches at a time.
For those of you not familiar with Jerk, it is a spicy, sweet, tangy and HOT seasoning for grilled meat, pork and chicken particularly.
This spice blend recipe will make enough for several batches, but remember, the idea is to put as much on the meat as you can get to stick.