Recipe(tried): Grilled Chicken Recipes

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Marinated Chicken in a Sandwich
Serving Size : 8

8 boned and skinned chicken breast halves
1 cup soy sauce
1/2 cup pineapple juice
1/4 cup sherry
1/4 cup firmly packed brown sugar
3/4 tsp garlic -- minced
8 slices Monterey Jack cheese
8 Kaiser Rolls -- sliced in half
Mustard Sauce*
lettuce

Combine soy, pineapple juice, sherry, brown sugar, and garlic. Pour over chicken and marinate at least 30 min. Grill chicken, basting in marinade. When done, place a slices of cheese on each breast, heat to soften cheese. Serve with mustard sauce and lettuce on a roll.

Mustard Sauce:
1/2 cup dry mustard
2/3 cup white wine vinegar
2/3 cup sugar
1 egg

Combine in food processor until smooth. Pour in a double boiler. Bring water to a boil, reduce heat to low. Cook, stirring constantly,7 min. to smooth and thick.

Mexican-style Citrus-marinated Chicken
Serving Size : 6

1/4 cup orange juice
1/4 cup lime juice
1/4 cup olive oil
2 tbl chopped fresh cilantro
1 tsp ground cumin
2 tsp chili powder
1/2 tsp salt
1/4 tsp red pepper sauce
1/2 sml chopped onion
3 to 3-1/3 lbs chicken -- cut up
Mix all ingred. except chicken in a shallow dish. Add chicken; turn to coat with marinade. Cover and refrigerate 3-4 hrs. Remove from marinade; reserve marinade. Cover and grill chicken, bone side down, 4-5" from med. coals 15-20 min. Turn chicken. Cover and grill 20-40 min. longer, turning and brushing with marinade 2 or 3 times, until juices of chicken run clear.

Grilled Hoisin Chicken
Serving Size : 4

1 1/2 tbl lemon juice
1 tbl cooking oil
2 tbl vinegar
4 tbl Hoisin sauce
2 tbl finely chopped green onions
1/3 cup water
cayenne
1 2-1/2-3 lb chicken -- parts

In a small saucepan, cook onions in oil till tender, but not brown. Stir in Hoisin sauce and the other inged. (except chicken). Blend well then thin with water. Marinate chicken overnight in sauce, meat side down. Grill 25 min., bone side down, basting often. Turn over and grill 20 min., or till chicken is done, basting often.

Grilled Lemon-Yogurt Chicken
Servings : 4

1 cup plain yogurt
1/4 cup red wine vinegar
1 clove garlic -- minced
1 tsp ground coriander
1 tsp dry mustard
1/2 tsp ground ginger
1/2 tsp pepper
1/8 tsp ground cloves
5 drops hot sauce
1 3 lb chicken -- cut up
Combine first 10 ingred., pour into a large shallow bowl. Marinate chicken 1-1/2 hrs. Grill basting with marinade.

Grilled Margarita Chicken
Servings: 4

2 tbl orange liqueur
2 tbl lime juice
1/4 cup tequila
1/4 cup olive oil
2 cloves garlic -- minced
1 fresh jalapeno -- seeded and minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
4 boneless

Combine first 8 ingred. in a shallow dish or zip-top bag. Add chicken; cover or seal, and chill at least 1 hr. Remove chicken from marinade. Grill, covered with grill lid, over med.-hot coals, 20 min. or till done, turning once.

NOTES : Substitute 3 lbs. med-sized shrimp, peeled and deveined, for chicken. Grill 10 min. or till shrimp turn pink.

Grilled Chicken Salad with Ginger Vinaigrette
Recipe By : Better Homes and Garden Low-Fat Low- Cal
Servings: 4

4 medium boned and skinned chicken breast halves
2 cups green and/or yellow wax beans -- optional
4 to 6 cups torn or shredd mixed greens, such as leaf lettuce, flowering kale, curly endive or spinach
4 cups cut up fresh fruit, sych as, mangoes, carambola (star fruit), peaches, nectarines, kiwi, strawberries, or grapes
1/4 cup chopped red onion -- optional
toasted coconut -- optional
cracked black pepper -- optional

Ginger Vinaigrette
1 cup papaya or apricot nectar
1/3 cup rice wine vinegar or white wine vinegar
4 teaspoons fresh grated ginger root
1/2 teaspoon sesame oil
1/4 to 1/2 tsp ground red pepper
1/3 cup olive or salad oil

Ginger Vinaigrette:
In a blender or food processor combine all vinaigrette ingred., except oil. Cover and blend till mixed. With blender or processor, slowly add oil through the hole in the top, blending till smooth. Cover and store in the refrigerator until ready to use or for up to 2 weeks. per tbl- 29 cal, 3 g fat

For Salad:
1. Rinse chicken; pat dry with paper towels. Grill chicken on the rack of an uncovered grill directly over med. coals for 12-15 min. or till chicken is tender and no longer pink, turning once.

2. Meanwhile, if using beans, cook, covered in a small amount of boiling water for 8-10 min. or till crisp-tender. Drain.

3. Slice each grilled chicken breast crosswise into thin pieces. Line 4 plates with mixed greens. Top with chicken, cooked beans (if using), and fruit. If desired, top with onion, coconut, and black pepper. Serve with Ginger Vinaigrette.

Just substitue chicken where it calls for chicken parts, I do! Enjoy!!