INGREDIENTS

INSTRUCTIONS

* Note: See the "Spicy Citrus Marinade" and "Orange Cilantro Salsa"
recipes which are included in this collection.
Wash the chicken breasts and place in a large stainless steel or
plastic container. Pour on the marinade, cover and refrigerate at
least 6 hours, or overnight. Preheat the grill or broiler until very
hot. Grill the chicken breasts, skin side down on the grill, or skin
side up in the broiler, 2 to 3 minutes. Then turn and cook the other
side. Keep turning the chicken every minute or two to avoid
blackening or sticking; total cooking time is 10 to 12 minutes for
small breasts and 18 to 20 minutes for larger breasts. (We always
cook chicken breasts with the skin on for flavor. For skinless
chicken, we just remove it before serving.) Serve hot on top of red
rice and black beans. Top with the Orange Cilantro Salsa. This recipe
yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6149 broadcast
08-26-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-30-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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