Tuesday, July 07, 2020

A unique summer main dish packed with spices and flavor, to be featured at the Center for Kosher Culinary Arts’ Father’s Day BBQ Class on Sunday, June 21. For more info, visit http://www.kosherculinaryarts.com or call 718-758-1339.


1/2 green onion, minced

1/4 cup orange juice

1 tablespoon minced fresh ginger root

1 tablespoon minced jalapeno peppers

1 tablespoon lemon or lime juice

1 tablespoon soy sauce

1 clove garlic, minced

1 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 (2 to 3 pound) whole chicken, cut into pieces


1) Combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Separate out a few tablespoons of marinade to reserve as garnish, and refrigerate. Add chicken, and marinate for 8 hours in the refrigerator.

2) Prepare grill until it reaches medium heat.

3) Grill chicken until an instant read thermometer reads 165, about 20 – 25 minutes

4) Drizzle chicken with reserved marinade.

Yield: 8 pieces

See all the recipes on file at CKCA by visiting http://www.kosherculinaryarts.com/recipes-more/recipes.