Hamilton Beach 25361 Use and Care Manual - Page 10

Recipes (cont.) Grilled Chicken Salad 1 pound (454 g) boneless chicken breasts 1 Tablespoon (15 ml) vegetable oil 2 Tablespoons (30 ml) soy sauce 1 Tablespoon (15 ml) honey 2 cloves garlic, crushed 1 Tablespoon (15 ml) curry powder 1 teaspoon (5 ml) ground turmeric 1 teaspoon (5 ml) ground ginger 1 teaspoon (5 ml) ground cumin Mixed salad greens Directions 1. Cut chicken into 1-inch (2.5-cm) strips. In a glass dish or plastic zipper bag, combine remaining ingredients, except salad greens. Add chicken; stir or toss to coat. Marinate in refrigerator at least 30 minutes. 2. Preheat grill to 350°F (177°C). 3. Remove chicken from marinade; discard marinade. Place chicken strips on grill; cover. 4. Grill chicken strips 4 to 5 minutes on each side, until juices run clear and meat is no longer pink. Let chicken rest for several minutes. 5. Serve chicken over mixed greens. Serves: 4 Mahi Mahi With Ginger and Dill 1/4 cup (59 ml) lime juice 1/4 teaspoon (1.2 ml) coarsely ground black pepper 1/4 teaspoon (1.2 ml) fresh grated ginger root 1/4 teaspoon (1.2 ml) dill weed 3/4 pound (340 g) mahi mahi Directions 1. In a glass dish or plastic zipper bag, combine all ingredients, except mahi mahi. Add fish; stir or toss to coat. Marinate in refrigerator 30 minutes to 1 hour. 2. Preheat grill on SEAR. 3. Remove fish from marinade; discard marinade. Place fish on grill; cover. 4. Grill 5 minutes; turn fish. 5. Reduce heat to 375°F (190°C). Grill 5 minutes longer or until fish flakes easily when tested with a fork. Serves: 2 10 840222302 ENv08.indd 10 6/4/14 10:06 AM