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Title: Broiled "Jerk" Chicken
Yield: 4 Servings

Ingredients

           Marinade:
    1/2 c  orange juice
    1/4 c  vegetable oil
      1 tb chopped fresh basil leaves
      1 tb chopped fresh oregano leaves
      1 tb country-style Dijon mustard
      2 tb lime juice
      1 ts finely chopped fresh garlic
           Chicken:
      4    chicken leg quarters; (about
           - 7 oz. each)
           Chutney:; optional
    1/4 c  chopped red onion
    1/4 c  lime juice
    1/4 c  tarragon vinegar or herb
           -vinegar
      1 lg ripe mango; peeled & chopped
      1 tb honey
      2 ts finely chopped fresh
           -gingerroot
      2 ts chopped fresh mint leaves

Instructions

Caribbean cooking is know for its "jerk" cuisine, an intriguing method of
cooking that features a mixture of highly flavorful spices. This
mild-flavored chutney is a delicious accompaniment to a variety of grilled
meats.

Chutney: In medium bowl, combine all ingredients. cover; refrigerate at
least 4 hours or overnight. Serve with chicken, turkey or pork. Makes 1
3/4 cups (1 tablespoon = 1 serving).

Chicken:
1. In large resealable plastic food bag combine all marinade ingredients;
add chicken thighs. Tightly seal bag. Turn bag several times to coat
chicken well. Place in 13 X 9" pan. Refrigerate, turning occasionally, at
least 4 hours or overnight.

2. Heat broiler. Remove chicken from marinade; reserve marinade. In 1
quart saucepan bring reserved marinade to a full boil (3-4 minutes).
Continue boiling 1 minute.

3. Spray broiler pan with no stick cooking spray. Place chicken on
broiler
pan. Broil 6-8" from heat, turning every 10 minutes and basting with
marinade, until chicken is no longer pink (30-35 minutes). Serve chicken
with Chutney, if desired.

MC formatted for your cooking pleasure by Pamela Creeden 2/13/99.

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Contributor: Land O Lakes Mexican & More, p.31

Preparation Time: 0:20

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