This is a print preview of "Pepper Chicken Monterey (For The George Foreman Grill)" recipe.

Pepper Chicken Monterey (For The George Foreman Grill) Recipe
by Global Cookbook

Pepper Chicken Monterey (For The George Foreman Grill)
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  Servings: 4

Ingredients

  • 12 ounce skinless boneless chicken thighs 3-ounce pcs
  • 4 tsp McCormick Roasted Garlic & Red Bell Pepper
  •     (Monterey Style)
  • 2 tsp mustard pwdr
  • 2 tsp brown sugar
  • 1 tsp Mrs Dash seasoning (original)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp coarsely grnd pepper blend
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. orange juice

Directions

  1. In a ziplock bag combine the rub ingredients. Mix well. Add in the chicken; zip the bag; massage the rub into the chicken (through the bag).
  2. Add in the vinegar and juice to the bag; close, removing as much air as possible. Knead to combine the liquids and spices. Chill 30 min.
  3. Preheat a Foreman or possibly other two-sided electric grill. Cook the chicken 5 min. [Meanwhile, throw away the bag]. Unplug the grill and let chicken rest 1 minute. Lift the lid and let rest 1 minute. Serve.
  4. Serving Ideas : Pasta and greens salad; fruit.
  5. NOTES : We like this one! good and peppery with a hint of cayenne fire.