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Full Online Book HomeLearning KitchenOutdoor_cooking - Chile-rub Chicken
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Outdoor_cooking - Chile-rub Chicken Post by :Rob_Taylor Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1784

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Outdoor_cooking - Chile-rub Chicken

3 Pounds chicken pieces
2 Teaspoons ground cumin
2 Teaspoons ground coriander
2 Teaspoons sweet paprika
1/2 Teaspoon cinnamon
1/4 Teaspoon cayenne
1 Teaspoon salt
2 Tablespoons fresh lime juice
3 Tablespoons olive oil
4 garlic cloves -- minced
1 jalapeno pepper -- seeded/ minced
1 Teaspoon grated fresh ginger

Combine all ingredients except chicken and mix well. (The rub can be made in advance, covered and refrigerated up to 1 week.) Rub chicken pieces well with the mixture and place in resealable plastic bag or in bowl. Refrigerate several hours or overnight.

When ready to cook, prepare grill using indirect, medium heat. Grill chicken with lid closed, turning after about 15 minutes. Cook until juices run clear, about 15 more minutes. Let stand 5 minutes before serving.

Note: This is spicy but not molten hot.
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Outdoor_cooking - Chipotle And Lime Grilled Chicken Breasts
6 whole chicken breasts 1/4 cup olive oil 1/4 cup orange juice 2 tablespoons lime juice 2 tablespoons soy sauce or tamari 1 teaspoon cumin 2 teaspoons ground chipotle chile 2 teaspoons oregano 2 teaspoons paprika 1/4 cup chopped cilantro 4 minced scallions Combine the marinade ingredients in a food processor or blender and process until smooth. Marinate chicken at least 2 hours, or preferably, overnight. Grill over coals or gas grill for 35 minutes, turning occasionally until cooked and golden brown.

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Outdoor_cooking - Chicken Yakitori
1 lb. boneless chicken breasts 1/2 cup soy sauce 2 tbsp. sugar 1 clove garlic, minced 1 tsp. grated ginger root 1/4 tsp. MSG Skin and bone chicken and cut in small pieces. Thread 3 pieces on a skewer. Combine remaining ingredients and pour over chicken. Marinate at least 20 minutes up to one hour. Broil 3 inches below broiler for 3 minutes on each side or cook on grill over flames.