Carribean Spice Chicken with Summer Vegetable Kabobs

INGREDIENTS

INSTRUCTIONS

I found a new web site and got the following recipe that sounds good. The
web site is http://www.tyson.com
(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@artnrays.com> on Aug 27, 1997

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