Monday, August 31, 2009

Cuisine: Sweet and Spicy Grilled Chicken

I made this for my friend Marisa Saturday night. It was a lovely evening. I couldn't believe how warm it was at 8:30 when we started grilling. We were even able to sit outside and enjoy our dinner amidst the noise of traffic and the glow of street lights. This was paired with grilled corn, curtido, and my special spicy fruit salad.

Enjoy! And don't forget to leave and comment and share your story/recipe!


8 chicken breast halves
1/2 cup salt
1/2 cup soy sauce
1/2 cup brown sugar
3/4 cup rice vinegar
1/4 cup spicy vinegar (can be found in most Asian groceries)
2 tablespoons hot paprika
1/4 teasp0on hot pepper
1/4 teaspoon whit pepper
1/2 teaspoon black pepper
1/2 teaspoon anise
8 cardamom pods, crushed
1/2 gallon of water
olive oil

In a large bowl combine all the ingredients and set aside for about two hours.

Drain and rinse all chicken. Pat dry with paper towel. Rub lightly with olive oil making sure to coat each breast.

If using a gas grill (that's what I used), turn all burners to high and heat. Right before adding chicken turn burners down to medium high.

Place chicken breasts on grill and close cover. Let sit for about 4 to 6 minutes. Check breasts. If breasts have visible dark brown grill marks flip them over and cover grill. If they do not, turn heat up slightly and cover for another 2 minutes. Then, flip and cover.

Check again after 4 to 6 minutes. Flip again this time making sure to new grill marks run perpendicular to current grill marks. Cover and let set 3 to 4 minutes. Check, flip, repeat.

Remove breasts from grill and let sit covered for about 5 minutes. Enjoy.

For an extra tasty treat! Turn the left over chicken breasts into chicken salad. Mince two to four breasts, half an onion, and one jalapeno. Mix with mayonnaise until texture resembles chicken salad. Enjoy on wheat bread with Swiss cheese.

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