Grilled Cinnamon Chicken
Don't make up your mind just by reading the title. This is an awesome Caribbean entree that I'm sure you will enjoy.
2 tablespoons honey
2 teaspoons cinnamon
4 teaspoons dijon mustard
2 tablespoons lemon juice
2 teaspoons cumin
1 teaspoon paprika
2 tablespoons olive oil
1/2 teaspoon cayenne
2 1/2 pounds chicken thighs, boned, skin on
salt and pepper, to taste
Mix first eight ingredients in bowl, add chicken, coat well, marinate refrigerated for at least 20 minutes. Sprinkle with salt and pepper and grill until done.
Serve with pilaf, grilled asparagus, and a lemon wedge
The honey in the marinade will cause the chicken to burn if you don't watch the heat and keep the chicken moving during cooking.
Grilled Oysters - Asian Flavor
1/4 cup Vietnamese sambal (chili garlic sauce)
1 tablespoon oyster sauce
1 teaspoon lemon juice
2 teaspoons cilantro, minced
16 oysters, shucked, on the half shell
Mix first four ingredients. Spoon a bit into each oyster shell. Grill over high heat until liquid bubbles (~4 min.)
This makes a great starter for a multi course grill menu or a nice, light main, if you tip the contents of the shells over a mound of thin rice noodles.
Use a lightly crumpled sheet of heavy duty aluminum foil on the grill grate to hold the oysters so that they don't tip over.