MIAMI FOOD RECIPES

Steps:

• Wash and dry chicken.
• Prepare marinade-basting sauce by combining all the ingredients.
• Place chicken in a bowl and pour marinade over it. Marinade at room temperature for at least 1 hour.
• Remove chicken from marinade and reserve for use as basting sauce.
• Place chicken on preheated grill or broiler. Baste with sauce on all sides.
• Grill chicken, basting and turning every 10 min for about 30 min or until chicken is done and juices run clear when pierced with fork.
• Good served with hot rolls, salad, or grilled tomatoes.

Steps:

• In a 1 gallon resealable food storage plastic bag, combine all ingredients except halibut steaks; shake to mix well.
• Add halibut, seal bag and turn to coat. Let stand at room temperature for 20 minutes in marinade.
• Meanwhile heat grill.
• When ready to grill, remove halibut from bag and discard marinade. Place halibut on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
• Cook 8 to 12 mimutes or until fish is no longer translucent in center and flakes easily with fork, turning once.
• Note: To broil halibut, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.