Cuisinart GR-4N GR-4N Manual - Page 15

Teriyaki Grilled Chicken Griddler® Position: Flat Selector: Grill/Panini Plate Side: Grill Makes 4 servings 1⁄3 cup low-sodium soy sauce 3 tablespoons rice vinegar 2 tablespoons dry or medium dry sherry (or may use mirin) 2 tablespoons brown sugar, packed 2 teaspoons powdered ginger 1½ pounds boneless, skinless chicken thighs Put soy sauce, vinegar, sherry, brown sugar, and ginger into a medium bowl and stir with a whisk to blend. Makes 2⁄3 cup marinade. Trim all visible fat from chicken and add chicken to marinade in bowl; stir to coat. Allow to marinate for 20 to 30 minutes (may marinate longer - cover and refrigerate). Preheat Cuisinart® Griddler® to High with the unit closed. Drain the chicken, put the marinade into a small saucepan and bring to a boil. Reduce heat to low and simmer until chicken is ready (do not save and use marinade as a sauce unless you perform this step). Open preheated unit to extend flat. Arrange the chicken, "skin" side down, evenly spaced on the grill. Grill for 6 to 7 minutes per side - chicken juices should run clear and test 170°F when checked with an instant-read thermometer. Transfer to warm plate and pour the simmered reserved sauce over the chicken. Serve with steamed brown or white rice. Nutritional information per serving: Calories 486 (36% from fat) • carb. 30g • pro. 47g • fat 19g • sat. fat 5g • chol. 162mg • sod. 1012mg • calc. 44mg • fiber 2g SIDE DISHES Potato & Gorgonzola Cakes Griddler® Position: Flat Selector: Griddle Plate Side: Griddle Makes 8 cakes 2 large (10 ounces each) russet potatoes, peeled, thickly sliced 1 teaspoon kosher salt, divided 1⁄3 cup finely crumbled Gorgonzola cheese* 1 large egg, lightly beaten 1 tablespoon finely minced shallot 1 tablespoon chopped fresh parsley 1 teaspoon extra virgin olive oil 1⁄8 teaspoon freshly ground black pepper Put potatoes into a medium saucepan and cover with 1 inch of water. Stir in ½ teaspoon salt. Bring to a boil over high heat. Reduce heat to medium and simmer for 15 to 18 minutes, or until potatoes are fork tender. Drain, reserving ¼ cup cooking liquid. Put potatoes into a bowl with the reserved liquid. Mash potatoes using a potato masher or ricer. 13