MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Huli Huli Chicken
Categories: Poultry, Wine, Herbs, Vegetables
Yield: 12 servings

1 c Packed brown sugar
3/4 c Ketchup
3/4 c Reduced-sodium soy sauce
1/3 c Sherry or chicken broth
2 1/2 ts Minced fresh gingerroot
1 1/2 ts Minced garlic
6 lb (24) boned, skinned chicken
- thighs

In a small bowl, mix the first 6 ingredients. Reserve
1-1/3 cups for basting; cover and refrigerate. Divide
remaining marinade between 2 large shallow dishes. Add
12 chicken thighs to each; turn to coat. Refrigerate,
covered, for 8 hours or overnight.

Drain chicken, discarding marinade.

Grill chicken, covered, on an oiled rack over medium
heat for 6-8 minutes on each side; baste occasionally
with reserved marinade during the last 5 minutes.

Sharon Boling, San Diego, California

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flavorful Chicken Fajitas
Categories: Poultry, Citrus, Herbs, Chilies, Vegetables
Yield: 6 servings

4 tb Canola oil, divided
2 tb Lemon juice
1 1/2 ts Seasoned salt
1 1/2 ts Dried oregano
1 1/2 ts Ground cumin
1 ts Garlic powder
1/2 ts Chilli spice mix
1/2 ts Paprika
1/2 ts Crushed red pepper flakes
1 1/2 lb Skinned chicken; in thin
- strips
1/2 md Red bell pepper; julienned
1/2 md Bell pepper; julienned
4 Green onions; thin sliced
1/2 c Chopped onion
6 (8") flour tortillas;
- warmed

MMMMM--------------------------OPTIONAL-------------------------------
Shredded cheddar cheese
Taco sauce
Salsa
Guacamole
Sliced red onions
Sour cream

In a large bowl, combine 2 tablespoons oil, lemon juice
and seasonings; add the chicken. Turn to coat; cover.
Refrigerate for 1-4 hours.

In a large cast-iron or other heavy skillet, saute
peppers and onions in remaining oil until crisp-tender.
Remove and keep warm.

Drain chicken, discarding marinade. In the same skillet,
cook chicken over medium-high heat until no longer pink,
5-6 minutes. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in
half. Add toppings as desired, fold in half.

Julie Sterchi, Campbellsville, Kentucky

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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