Carribean spice chicken with summer vegetable kabobs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | ReaLemon® Lemon Juice from Concentrate |
| ¼ | cup | Chili sauce |
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Dried basil |
| 1 | tablespoon | Minced fresh parsley |
| 2 | pounds | Tyson Holly Farms® Fresh Chicken |
| Reynolds Wrap® Aluminum Foil | ||
Directions
I found a new web site and got the following recipe that sounds good. The web site is
(Yup, it's Tyson Chicken!)
Servings: 4-6
Combine liquid ingredients, basil and parsley in shallow baking dish to create marinade. Mix well. If using Tyson Holly Farms (copyright symbol) Fresh Chicken, rinse well with cold water and pat dry with paper towels. If using Tyson (copyright symbol) IFF® poultry, rinse well with water to remove ice glaze and pat dry with paper towels. Place chicken in marinade.
Cover dish with foil. Marinate in refrigerator for 2 hours. Drain chicken and discard marinade. Grill or broil chicken as desired until fully cooked.
Refrigerate leftover chicken in fresh sheet of foil.
Serve with skewers of your favorite summer vegetables, like corn, squash, onions and red and yellow peppers. Grill over medium heat, brushing occasionally with oil.
Tips: Grill chicken until tender and the juices run clear. Try grilling chicken using the indirect method: make a drip pan from Reynolds Wrap Heavy Duty aluminum foil; surround foil drip pan with coals and place chicken on rack directly above the drip pan; chicken will cook more slowly, but will be less likely to burn or become charred. To keep chicken from sticking, spray grill with non-stick cooking spray, or rub with vegetable oil prior to grilling.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "James Watt, CML" <jwattcml@...> on Aug 27, 1997