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:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "MARINADE-CHICK" "M" "2/19/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "MARINADES AND RELATED FOR CHICKEN" \
"marinades, brushes, glazes and rubs for chicken, generally for grilling: lemon-rosemary chicken, lemon-wine-garlic chicken, orange-ginger-soy chicken, balsamic-mustard chicken, yakitori chicken, herb-mustard chicken, coffee-rum caribbean chicken," \
"raspberry-mustard glazed chicken, orange-ginger glazed chicken, citrus-herb chicken, orange-liqueur glazed chicken"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
The following pages have recipes 
for various marinades, brushes, glazes and rubs for chicken.
The expectation is that the meat will be grilled, 
but one can imagine using the seasoning and saucing
for other methods of cooking.
.PP
Grilled chicken goes well with rice, either white rice or a 
pilaf/risotto, or buttered egg noodles, or baked or boiled potatoes.
Add a salad to complete a great meal.
.PP
The meat generally need not be sauced if grilled.
If one insists, why not try any compatible classic or nouvelle sauce
mouldering in the freezer.
.PP
If one wants a moist condiment, then consider applesauce, 
or sour-cream cucumbers.
.PP
Equipment, unless it is unusual, 
will not be specified for a recipe.
For those recipes that require a container for marinating,
a sealable 2 quart heavy-duty plastic bag will be assumed available.
For rubs, a baking dish of appropriate size.
Grill equipment and brushes are also assumed available.
.PP
These one-line summaries give headers of the recipes:
.sp
.in +1
\fIlemon-rosemary chicken\fP - chicken marinated with lemon, rosemary, garlic and olive oil, then grilled
.sp
\fIlemon-wine-garlic chicken\fP - chicken marinated with lemon, wine, bay leaf, garlic and olive oil, then grilled
.sp
\fIorange-ginger-soy chicken\fP - chicken marinated with orange juice, brown sugar, ginger, sesame oil, vinegar, coriander and soy sauce, then grilled
.sp
\fIbalsamic-mustard chicken\fP - chicken marinated with balsamic vinegar, Dijon mustard and herbs, then grilled
.sp
\fIyakitori chicken\fP - chicken marinated in soy sauce, sesame oil, sherry and fresh ginger, then grilled
.sp
\fIherb-mustard chicken\fP - chicken marinated with white wine, oil, vinegar, herbs, garlic and mustard, then grilled
.sp
\fIcoffee-rum caribbean chicken\fP - chicken rubbed with seasoning, then marinated, brushed during grilling, and served with a coffee, sugar, rum and spice sauce.
.sp
\fIraspberry-mustard glazed chicken\fP - chicken brushed during grilling and sauced with a glaze of raspberry, Dijon mustard, and thyme
.sp
\fIorange-ginger glazed chicken\fP - chicken grilled with a glaze of orange, soy sauce, ginger and onion
.sp
\fIcitrus-herb chicken\fP - chicken marinated with brandy, orange, lemon, mustard, olive oil, garlic and herbs, then grilled
.sp
\fIorange-liqueur glazed chicken\fP - chicken brushed during grilling and sauced with a glaze of orange, mustard, currant and brandy
.in
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.\" .IH "?"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.\".IG "?" "?"
.\"   ---------------------------------
.\" Procedure header
.\".PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.\".SK 1
.\"?
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\".NX
.\"?
.\"   ---------------------------------
.\" Rating
.\".SH Rating
.\".I Difficulty:
.\"?
.\".I Time:
.\"?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
LEMON-ROSEMARY CHICKEN - chicken marinated with lemon, rosemary, garlic and olive oil, then grilled
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
A simple marinade and brush.  Excellent flavor.
.PP
From GRILL, page 90.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4-6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "3-1/2 lb" "whole chicken,"
cut up, or 2-1/2 lb
.I boneless chicken breast
cut up into cutlets, pounded to equalize, and trimmed
.sp
.IG "3" "large lemons"
.IG "1/4 cup" "olive oil"
.IG "3 Tbsp" "dried rosemary"
or 1/2 cup
.I fresh rosemary
.IG "6 cloves" "garlic,"
chopped and mashed
.sp
.IG "" "salt, pepper,"
to taste
.sp
.IG "" "rosemary sprigs"
or
.I chopped parsley
or
.I cilantro leaves, 
as garnish
.IG "" "lemon wedges,"
as garnish
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Juice the lemons.
Prepare the chicken.
.SK 2
Combine the lemon juice, lemon shells, chicken, and the other ingredients
of the marinade in a plastic bag.
Rotate bag to distribute marinade.
Refrigerate for at least 4 hours or until the next day, turning the chicken
occasionally.
.SK 3
Remove chicken from marinade.
Reserve marinade.
.SK 4
Grill chicken, brushing occasionally with the marinade.
.SK 5
Serve garnished with lemon wedges
and with rosemary sprigs or chopped parsley or cilantro,
and seasoned well with salt and pepper.
.\"   ---------------------------------
.\" Notes header and notes
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
LEMON-WINE-GARLIC CHICKEN - chicken marinated with lemon, wine, bay leaf, garlic and olive oil, then grilled
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
Excellent
and simple marinade and brush.
.PP
From a recipe for chicken grilled on skewers, served with couscous and
a yogurt sauce.
.PP
From GRILL, page 103.
Modified slightly for chicken cutlets.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4-6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "2-1/2 lb" "boneless chicken breast,"
cut up into cutlets, pounded to equalize, and trimmed
.sp
.IG "2/3 cup" "lemon juice"
.IG "2/3 cup" "olive oil"
.IG "1/2 cup" "white wine"
.IG "12 cloves" "garlic,"
chopped and mashed
.IG "4" "bay leaves,"
crumbled, or 1 tsp 
.I ground bay leaf
.sp
.IG "" "salt, pepper,"
to taste
.sp
.IG "" "chopped parsley"
or
.I cilantro leaves, 
as garnish
.IG "" "lemon wedges,"
as garnish
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Combine the chicken and marinade ingredients in a plastic bag.
Rotate to distribute marinade.
Refrigerate for at least 15 minutes or up to 4 hours,
turning chicken occasionally.
.SK 2
Remove chicken from marinade.
Reserve marinade.
.SK 3
Grill chicken, brushing occasionally with the marinade.
.SK 4
Serve garnished with lemon wedges
and with chopped parsley or cilantro,
and seasoned well with salt and pepper.
.\"   ---------------------------------
.\" Notes header and notes
.NX
The original recipe had the chicken breasts cut into 3/4 inch cubes and
grilled on skewers, then served over a couscous pilaf,
with a yogurt sauce flavored with cumin, cilantro and garlic.
Not a bad idea, but here we leave all possibilities open.
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
ORANGE-GINGER-SOY CHICKEN - chicken marinated with orange juice, brown sugar, ginger, sesame oil, vinegar, coriander and soy sauce, then grilled
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
Marinade and brush.
.PP
This is part of a recipe for chicken grilled on skewers with pineapple and
red bell peppers, done in a Chinese (Americanized?) style.
.PP
From GRILL, page 104.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4-6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "2-1/2 lb" "boneless chicken breast,"
cut up into cutlets, pounded to equalize, and trimmed
.sp
.IG "2 tsp" "orange zest"
.IG "2/3 cup" "orange juice"
.IG "6 Tbsp" "packed brown sugar"
.IG "4 Tbsp" "soy sauce"
.IG "2 Tbsp" "sesame oil"
or other good oil
.IG "1 tsp" "ground coriander"
.IG "3 Tbsp" "fresh ginger,"
minced
.IG "3 Tbsp" "wine vinegar"
.sp
.IG "" "salt, pepper,"
to taste
.sp
.IG "" "pineapple chunks,"
grilled as garnish
.IG "" "pieces of red bell pepper,"
grilled as garnish
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Combine the chicken and marinade ingredients in a plastic bag.
Rotate to distribute marinade.
Refrigerate for at least 30 minutes or up to 8 hours,
turning chicken occasionally.
.SK 2
Remove chicken from marinade.
Reserve marinade.
.SK 3
Grill chicken, brushing occasionally with the marinade.
.SK 4
Season well with salt and pepper.
Garnish possibly, with grilled pineapple chunks and pieces of grilled
red bell pepper, \*(a` la the original recipe,
grilled along with the chicken, even if not on skewers.
.\"   ---------------------------------
.\" Notes header and notes
.\" .NX
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
BALSAMIC-MUSTARD CHICKEN - chicken marinated with balsamic vinegar, Dijon mustard and herbs, then grilled
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
This marinade is sufficiently light that a sauce, such as a white-wine
sauce with shallots and mushrooms, may be appropriate.
.PP
Part of recipe for grilled cornish game hens with grilled squash, mushrooms,
red bell pepper, and shallots.
.PP
From GRILL, page 126.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4-6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "2-1/2 lb" "boneless chicken breast,"
cut up into cutlets, pounded to equalize, and trimmed
.sp
.IG "2/3 cup" "balsamic vinegar"
or 
.I red wine vinegar
.IG "2 Tbsp" "Dijon mustard"
.IG "1 Tbsp" "parsley,"
chopped
.IG "1/2 tsp" "ground thyme"
or 1 Tbsp
.I fresh thyme
.IG "1/4 tsp" "freshly ground back pepper"
.sp
.IG "" "salt, pepper,"
to taste
.sp
.IG "" "mushrooms, vegetables,"
grilled as garnish
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Combine the chicken and marinade ingredients in a plastic bag.
Rotate to distribute marinade.
Refrigerate for at least 1 hour or until next day,
turning chicken occasionally.
.SK 2
Remove chicken from marinade.
.SK 3
Grill chicken.
(Brush with marinade?)
With the chicken, grill any vegetables to be used as garnish.
.SK 4
If a sauce is to be used, prepare it during the grill of the meat.
.SK 5
Season the chicken well with salt and pepper.
Serve it, optionally napped with the sauce, and garnished with
the grilled vegetables.
.\"   ---------------------------------
.\" Notes header and notes
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
YAKITORI CHICKEN - chicken marinated in soy sauce, sesame oil, sherry and fresh ginger, then grilled
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
Marinade and brush.
.PP
From GRILL, page 101
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4-6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "2-1/2 lb" "boneless chicken breast,"
cut up into cutlets, pounded to equalize, and trimmed
.sp
.IG "1/3 cup" "sherry"
.IG "3 Tbsp" "soy sauce"
.IG "3 Tbsp" "sesame oil"
.IG "2 Tbsp" "fresh ginger,"
minced
.sp
.IG "" "salt, pepper,"
to taste
.sp
.IG "" "mushrooms, eggplant,"
grilled as garnish
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Combine the marinade ingredients in a bowl.
Reserve half of marinade.
.SK 2
Combine the chicken and the other half of the marinade in a plastic bag.
Rotate to distribute marinade.
Refrigerate for at least 1 hour or up to 8 hours,
turning chicken occasionally.
.SK 3
Remove chicken from marinade.
.SK 4
Grill the chicken.
(Brush with marinade during grilling?)
Grill any garnish vegetables along with chicken.
.SK 5
Season the chicken well with salt and pepper.
Serve it and any garnish moistened with the reserved marinade,
and serve separately any remaining marinade as a sauce.
.\"   ---------------------------------
.\" Notes header and notes
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
HERB-MUSTARD CHICKEN - chicken marinated with white wine, oil, vinegar, herbs, garlic and mustard, then grilled
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
Marinade and brush.
.PP
From GRILL, page 91.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4-6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "3-1/2 lb" "whole chicken,"
cut up, or 2-1/2 lb
.I boneless chicken breast
cut up into cutlets, pounded to equalize, and trimmed
.sp
.IG "1/2 cup" "white wine"
.IG "1/2 cup" "salad oil"
.IG "6 Tbsp" "wine vinegar"
.IG "2 Tbsp" "chopped onion"
.IG "1/4 tsp" "\fBeach\fP"
of \fIdried basil, dried marjoram, dried oregano and dried thyme\fP
.IG "2 cloves" "garlic,"
chopped and mashed
.IG "1/2 tsp" "freshly ground black pepper"
.IG "1/4 cup" "spicy brown mustard"
.sp
.IG "" "salt, pepper,"
to taste
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Combine the chicken and marinade ingredients in a plastic bag.
Rotate to distribute marinade.
Refrigerate for at least 4 hours or until the next day,
turning chicken occasionally.
.SK 2
Remove chicken from marinade.
Reserve marinade.
.SK 3
Grill chicken, brushing occasionally with the marinade.
.SK 4
Season well with salt and pepper,
and serve.
.\"   ---------------------------------
.\" Notes header and notes
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
COFFEE-RUM CARIBBEAN CHICKEN - chicken rubbed with seasoning, then marinated, brushed during grilling, and served with a coffee, sugar, rum and spice sauce.
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
Marinade, brush, and sauce.
.PP
May be better after let stand in sauce and reheat.
.PP
From "The Complete Chicken Breast Cookbook", by Marge Poore, Prima, 1995;
quoted as recipe for oven-glazed caribbean chicken on website: http://www.compucook.com/.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "3-4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "1-1/2 lb" "boneless chicken breast,"
cut up into cutlets, pounded to equalize, and trimmed
.sp
.in -.5i
RUB
.in
.IG "2 large" "cloves garlic,"
chopped and mashed
.IG "1 tsp" "olive oil"
.IG "1/2 tsp" "salt"
.IG "1/8 tsp" "freshly ground black pepper"
.sp
.in -.5i
SAUCE
.in
.IG "1/3 cup" "brown sugar"
.IG "2 Tbsp" "catsup"
.IG "2 Tbsp" "dark rum"
.IG "2 Tbsp" "instant coffee,"
dissolved in water
.IG "1" "lime,"
juiced
.IG "1 tsp" "butter"
.IG "1 tsp" "fresh ginger,"
minced
.IG "1/8 tsp" "allspice"
.sp
.IG "" "salt,pepper,"
to taste
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Combine sauce ingredients except rum in a small saucepan.
Heat, stirring, to melt sugar and butter.
Add rum and flame, and stir to blend well.
Reserve half the sauce for serving,
use the other half during grilling.
.SK 2
In a small bowl, combine rub ingredients.
Rub the seasoning mix over the breasts.
Marinate covered for about 30 minutes.
.SK 3
Grill.
Turn breasts over twice during grilling and brush with sauce each time,
the last time cooking only briefly, until the sauce is sizzling 
and browned on the flame side.
.SK 4
Serve napped with the reserved sauce.
.\"   ---------------------------------
.\" Notes header and notes
.NX
The recipe says 1/4 tsp instant coffee - too weak flavor?
.sp
Add rum last to sauce ingredients and flame. The alcohol flavor is otherwise
strong.
.sp
Up the quantities of sauce by 2x and of the rub 3x.
.sp
Perhaps saut\*(e' chicken in sauce? Or heat it in sauce after grilling?
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
RASPBERRY-MUSTARD GLAZED CHICKEN - chicken brushed during grilling and sauced with a glaze of raspberry, Dijon mustard, and thyme
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
Glaze is both brush for grilling and sauce for serving of dish.
.PP
From recipe for glazed turkey tenderloins.
.PP
From GRILL, page 111.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "3-4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "1-1/2 lb" "boneless chicken breast,"
cut up into cutlets, pounded to equalize, and trimmed
.sp
.IG "1/2 cup" "seedless raspberry jam"
.IG "6 Tbsp" "raspberry vinegar"
.IG "1/4 cup" "Dijon mustard"
.IG "1 tsp" "grated orange zest"
.IG "1/2 tsp" "fresh or dried thyme"
.sp
.IG "" "salt,pepper,"
to taste
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Add the ingredients for the glaze to 1-1/2 quart
sauce pan and reduce over high heat
by about a fourth and until slightly thickened (2-3 minutes).
Reserve 1/2 cup of the glaze for the table.
.SK 2
Optionally, season chicken with salt and pepper.
Brush chicken cutlets with some of the remaining glaze.
Grill, turning once and brushing with remaining glaze halfway through cooking
time.
.SK 3
Season to taste with salt and pepper.
Serve with the reserved 1/2 cup of glaze
.\"   ---------------------------------
.\" Notes header and notes
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
ORANGE-GINGER GLAZED CHICKEN - chicken grilled with a glaze of orange, soy sauce, ginger and onion
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
Brush only.
.PP
From GRILL, page 88.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "3-4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "1-1/2 lb" "boneless chicken breast,"
cut up into cutlets, pounded to equalize, and trimmed
.sp
.IG "1/3 cup" "orange marmalade"
.IG "2 Tbsp" "soy sauce"
.IG "1/2 tsp" "ground ginger"
or 2 Tbsp
.I minced fresh ginger
.IG "1 Tbsp" "minced onion"
.sp
.IG "" "salt,pepper,"
to taste
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Over medium heat, blend ingredients for brush in a small saucepan.
.SK 2
Season breasts with salt and pepper.
Grill, brushing occasionally with sauce.
.SK 3
Serve, optionally seasoned more with salt and pepper.
.\"   ---------------------------------
.\" Notes header and notes
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
CITRUS-HERB CHICKEN - chicken marinated with brandy, orange, lemon, mustard, olive oil, garlic and herbs, then grilled
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
Marinade and brush.
.PP
From recipe for grilled duck. 
.PP
From GRILL, page 130.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4-6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "2-1/2 lb" "boneless chicken breast,"
cut up into cutlets, pounded to equalize, and trimmed
.sp
.IG "1/2 cup" "brandy"
or
.I chicken broth
.IG "1 tsp" "\fBeach\fP" 
of
.I grated orange zest
and
.I grated lemon zest
.IG "1/4 cup" "\fBeach\fP" 
of
.I orange juice
and
.I lemon juice
.IG "3 Tbsp" "\fBeach\fP"
of
.I Dijon mustard
and 
.I olive oil
.IG "2 cloves" "garlic,"
chopped and mashed
.IG "1/2 tsp" "ground pepper"
.IG "1 tsp" "\fBeach\fP" 
of
.I dried sage, crumbled dried rosemary, 
.I dried thyme
and
.I dried savory,
.br
or 1 Tbsp of the fresh herb
.sp
.IG "1 or 2" "oranges,"
peeled and the white membrane cut away, then thinly sliced crosswise
.IG "2" "limes,"
cut into wedges
.sp
.IG "" "salt,pepper,"
to taste
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Combine the chicken and marinade ingredients in a plastic bag.
Rotate to distribute marinade.
Refrigerate for at least 6 hours or until next day,
turning chicken occasionally.
.SK 2
Remove chicken from marinade.
Reserve marinade.
.SK 3
Grill chicken, brushing occasionally with the marinade.
.SK 4
Season well with salt and pepper.
Serve garnished with slices of orange and lime wedges.
.\"   ---------------------------------
.\" Notes header and notes
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
ORANGE-LIQUEUR GLAZED CHICKEN - chicken brushed during grilling and sauced with a glaze of orange, mustard, currant and brandy
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
Brush and sauce.
.PP
Adapted from recipe for grilled pheasants.
.PP
From GRILL, page 132.
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.\" Ingredients Header; give servings or volume.
.IH "4-6 servings"
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.\" Ingredient entry: .IG "amount" "item"
.IG "2-1/2 lb" "boneless chicken breast,"
cut up into cutlets, pounded to equalize, and trimmed
.sp
.IG "2" "oranges"
.IG "1-1/2 cups" "orange juice"
.IG "1/2 cup" "orange-flavored liqueur"
.IG "3 Tbsp" "sugar"
.IG "2 Tbsp" "Dijon mustard"
.IG "1 Tbsp" "currant"
or
.I raspberry jelly
.IG "1 Tbsp" "brandy"
.sp
.IG "2 tsp" "butter"
.IG "3-4 cups" "stemmed, seedless green grapes"
.sp
.IG "" "salt,pepper,"
to taste
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.PH
.\" Procedure step: SK step_number
.SK 1
Use a vegetable peeler to pare zest from the oranges, cut it into
thin slivers, cover it in a saucepan with water, bring to the boil,
drain, and return zest to the saucepan.
.SK 2
Add to the saucepan
1 cup of the orange juice, the orange liqueur and the sugar.
Boil over high heat, stirring, until the liquid has almost evaporated.
Spoon out and set aside 2 Tbsp of the zest.
.SK 3
To the saucepan, 
add the remaining orange juice, the mustard, jelly, and brandy.
Cook over medium heat, stirring often, until jelly is melted.
Turn heat to high, and reduce to 1 to 1-1/2 cups.
Set aside about 1/3 of the sauce for a brush during grilling.
Reserve the rest for serving the dish.
.SK 4
Season the chicken.
Grill it, turning several times and brushing with the sauce.
.SK 4
In a large saut\*(e' pan over high heat,
melt the butter, add the grapes and swirl until hot.
.SK 5
To serve,
season the chicken to taste,
place on the serving dish,
sprinkle the chicken with the reserved zest,
scatter the grapes around the meat,
and cover the meat the sauce.
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.\" Notes header and notes
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.\" Rating
.\" .SH Rating
.\" .I Difficulty:
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.\" .I Time:
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.\" .I Precision:
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