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Ponzu guava jelly ginger root green onion chicken hoisin sauce ginger root sesame oil ground cayenne pepper chicken other jerk seasoning ginger salt chilled iceberg
Viewed: 27 - Published at: 9 years agoIngredients
- Guava Ponzu
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons guava jelly
- 1 teaspoon grated fresh ginger root
- 2 tablespoons finely diced green onion
- Grilled Island Chicken
- 1/2 cup hoisin sauce
- 1/4 cup guava jelly
- 1 teaspoon grated fresh ginger root
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon ground cayenne pepper
- 4 boneless skinless chicken breast halves
- 1 tablespoon Jamaican or other jerk seasoning
- 1/4 cup sesame seeds, lightly toasted
- 1/4 cup diced green onions
- 1/4 cup diced red bell pepper
- 2 tablespoons finely minced crystallized ginger
- Salt and freshly ground black pepper, as and if desired
- 8-10 large chilled iceberg or butter lettuce leaf "cups"
Method
- Preheat outdoor grill.
- To make Guava Ponzu, in a small bowl whisk together lime and orange juice, soy sauce, 2 tablespoons guava jelly and 1 teaspoon ginger root until smooth and well blended. Stir in 2 tablespoons green onion and reserve.
- In a small bowl whisk together hoisin sauce, 1/4 cup guava jelly, 1 teaspoon ginger root, sesame oil and cayenne pepper until well blended; reserve.
- Sprinkle chicken evenly on all sides with jerk seasoning. Place chicken on preheated grill; cook for about 12 to 15 minutes, or until chicken is tender and done (internal temperature of 160 degrees on meat thermometer), turning as needed. During the last few minutes of cooking, baste chicken on all sides with the hoisin mixture to create a nice glaze. Remove chicken to a cutting board; let rest for about 5 minutes before chopping into small pieces.
- Mix chopped chicken, sesame seeds, 1/4 cup diced green onions, bell pepper and crystallized ginger, tossing gently until thoroughly mixed. Season, as and if desired, with salt and pepper.
- To serve, place chicken mixture into a serving bowl. Place on a platter and surround with lettuce leaves and a small bowl containing the Guava Ponzu. Spoon the chicken mixture into each lettuce leaf "cup", drizzle with Guava Ponzu, and eat somewhat like a taco (serve with plenty of napkins!). Makes 4 main dish or 8 to 10 appetizer servings.
