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From the SCCC Kitchen: Recipe turns up the heat on grilled chicken

A Scotch bonnet pepper “adds a different flavor profile, kicks it up, and makes sure plain chicken has a little extra love,” SCCC instructor Melissa Doney says of her Grilled Spicy Chicken recipe. Culinary students Ebony Mack, Sarah Gershon and Tom Blau helped chef Doney prepare this dish.
Photographer: Marc Schultz
A Scotch bonnet pepper “adds a different flavor profile, kicks it up, and makes sure plain chicken has a little extra love,” SCCC instructor Melissa Doney says of her Grilled Spicy Chicken recipe. Culinary students Ebony Mack, Sarah Gershon and Tom Blau helped chef Doney prepare this dish.
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“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Recipes selected by SCCC instructors can easily be prepared at home. Today, adjunct instructor Melissa Doney prepares a summer chicken dish that is lively and limey. Almost summer. For Melissa Doney, it’s almost time to jump into the fire. Heat is a major player in Doney’s Grilled Spicy Chicken recipe, and that’s because ...


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