May 2001 - RECIPE OF THE MONTH

Main Dishes - Poultry

Grilled Sesame Chicken

Servings:	6	12	18	24	30	36
Ingredients:
Olive oil	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
White grape juice	1 C. (8-oz.)	2 C.	3 C.	4 C.	5 C.	6 C.
Soy sauce	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Ginger - powdered	1 t.	2 t.	1 T.	4 t.	5 t.	2 T.
Dry mustard	1 T.	2 T.	3 T.	1/4 C.	5 T.	6 T.
Ground black pepper	1 t.	2 t.	1 T.	4 t.	5 t.	2 T.
Garlic cloves, crushed	4	8	12	16	20	24
Sesame seeds	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Green onions, chopped	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Chicken breasts, boneless, skinless	6	12	18	24	30	36

Assembly Directions:

Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and

pour in the marinade. Remove excess air from bag, seal and freeze.

Serving Directions:

Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.

Tara's note:

If you choose to assemble a large quantity of this recipe, I would suggest mixing the olive oil, grape juice and soy sauce together first. Place the chicken in the bags and pour two cups of the liquid mixture over the chicken. Give the bowl a stir in between bags to redistribute the oil. Then add the seasonings and sesame seeds to the bags. Seal the bags with quite a bit of air in them and give them a good shake to distribute the seasonings. Open up just a little bit of one corner of each bag, squeeze out the excess air, seal and freeze. My reasoning for going this extra step is that if you mix all the marinade ingredients together first, much of the seasonings will sink to the bottom of the bowl by the time you get to dividing out all the marinade.