Cuisinart GR-2 GR-2 Manual - Page 10

(this is important as the citrus will begin to

“cook” the chicken and toughen it).

While marinating the chicken, preheat the

Cuisinart

®

Griddler Express

™

on high setting.

When grill is hot and chicken has finished mari-

nating, drain the chicken well and discard mari-

nade. Arrange the chicken on the hot grill, spacing

evenly, and close using medium pressure. Grill

for 6 to 8 minutes. Chicken will be opaque with

distinct grill markings, and juices will run clear,

not pink.

Check internal temperature of chicken with an

instant-read thermometer, the temperature

should be 170°-175°F. Chicken can be served

hot, or cooled, covered and refrigerated for

another use such as a salad.

Tip:

If fresh herbs are not available, substitute

1 tablespoon of a dried herb such as basil,

oregano, rosemary, or thyme.

Nutritional information per serving:

Calories 155 (18% from fat) • carb. 2g • pro. 31g

• fat 3g • sat. fat 1g • chol. 79mg • sod. 546mg

• calc. 23mg • fiber 0g

Herb Grilled Boneless

Pork Chops

Makes 4 servings

1

teaspoon herbes de Provence

or Italian herb blend

1

/

2

teaspoon kosher salt

1

/

2

teaspoon paprika (sweet or hot, to taste)

1

/

4

teaspoon dry mustard

1

/

4

teaspoon freshly ground black pepper

4

boneless pork loin chops, all the same

thickness (

1

/

2

to

3

/

4

inch), each about

5 ounces

Combine herbs, salt, paprika, dry mustard, and

pepper. Blend well. Rub evenly on pork chops.

Let stand for 15 to 20 minutes. (Or may be done

early in day, covered and refrigerated.)

Preheat Cuisinart

®

Griddler Express

™

on high

setting. When hot, arrange the seasoned pork

chops evenly spaced on the lower grill plate.

Close and grill for 4

1

/

2

to 6 minutes – grilling

time will depend on thickness and temperature

of meat. Internal temperature of pork should

register about 155°-160°F when tested with an

instant-read thermometer.





Grilled Jamaican-Style

Jerk Turkey Cutlets

You may prepare your own “jerk” seasoning, or

use 1

1

/

2

tablespoons of a prepared seasoning.

Makes 4 servings

1

/

2

ounce very finely minced onion

1

teaspoon brown sugar

1

teaspoon thyme

1

teaspoon kosher salt

1

/

2

teaspoon freshly ground black pepper

1

/

2

teaspoon cayenne

1

/

2

teaspoon ground allspice

1

/

4

teaspoon ground cinnamon

1

/

8

teaspoon ground ginger

1

/

8

teaspoon freshly ground nutmeg

4

boneless turkey breast cutlets

(about 5-6 ounces each)

Combine onion, brown sugar, thyme, salt,

pepper, cayenne, allspice, cinnamon, ginger,

and nutmeg and stir to blend. This can be done

using a mortar and pestle or Cuisinart

®

MiniPrep

®

or MiniChopper. Rub the seasoning

on dry turkey cutlets and let stand 15 minutes.

Preheat the Cuisinart

®

Griddler Express

™

on

high setting. When hot, arrange the prepared

turkey cutlets evenly spaced on the lower grill.

Cover using medium pressure and grill for 3 to

4 minutes. Turkey will have grill marks with

juices running clear, and it will test 170°-175°F

when tested with an instant-read thermometer.





Optional Brine

Brining makes some meats that can be dry,

flavorful and moist. If you have the time, try this

brine with turkey cutlets. Combine 1 tablespoon

each brown sugar and kosher salt in a bowl

with 1 cup boiling water. Stir until sugar and salt

are completely dissolved. Add 2 cups ice cubes

and 1 cup cold water or cider. Stir until mixture

is completely cold. Place turkey cutlets in cold

brine. Refrigerate for 30 to 60 minutes. Drain

and rinse before using.

Tip:

if your turkey cut-

lets have been frozen, place the frozen cutlets

in the brine and refrigerate during the day – they

will thaw and brine at the same time.

9

Cuisinart GR-2 GR-2 Manual - Page 10

Herb Grilled Boneless, Pork Chops, Grilled Jamaican-Style, Jerk Turkey Cutlets

Page 10 highlights