Grilling recipes

Caribbean Chicken With Avocado Relish

Course : Grilling
Serves: 6

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Ingredients:

3 1/2 pounds boneless -- skinless chicken breasts - split and trimmed (12 small pieces or 6 large pieces)

-----marinade-----

3 clove garlic

3 medium oranges

1 cup peanut oil

1 can chipotle peppers in adobo sauce -- (7oz)

1 cup loosely packed cilantro leaves

-----avocado relish-----

1 large tomato concasee

2 medium avocados peeled and pitted, cut into 1/4 inch dice

1/2 small lime

1/2 small orange

1 small onion - minced

1 clove garlic - minced

3 medium scallions - thinly sliced

1 small jalapeno chile - seeded and minced

2 tablespoons minced cilantro

1/8 teaspoon hot red-pepper sauce

1/8 teaspoon Worcestershire sauce

1 teaspoon salt

1 teaspoon pepper to taste

3 small plantains or bananas

2 tablespoons vegetable oil

Preparation / Directions:

For the marinade: peel the garlic and put in processor work bow l fitted with metal blade; squeeze in 1 cup orange juice and remaining marinade ingredients; process until pureed; transfer to a non-reactive bowl; rinse chicken, pat dry and add to marinade insuring chicken is covered completely; cover and refrigerate 12 hours or up to 2 days. For the relish: put tomato and avocado in medium bowl; squeeze in 1 tbsp lime and 2 tbsp orange juice; add remaining ingredients; mix well and set aside. (May be covered and refrigerated up to 2 hours). Remove breasts from marinade and let drain; grill turning once during cooking until juices run clear when chicken is pierced with a skewer, about 6 minutes. Peel plantains and halve lengthwise; oil lightly and grill, turning once, until marked by grill surface, about 2 minutes. Transfer 2 pieces of chicken and 1/2 plantain to serving plate; spoon 1/4 cup relish along side chicken. Serve immediately.

Caribbean Chicken With Avocado Relish

Ingredients:

Preparation / Directions:

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