1lb of Chicken Tenders
Salt and Pepper
2tablespoon Canola Oil
3 tablespoon freshly grated ginger
½ cup of light beer (Kirin Ichiban or equivalent)
¼ cup of White Vinegar
2 tablespoon Dark Sesame Oil
½ cup of Soy sauce
¼ cup of Sriatcha ( Chile Garlic Sauce)
3 tablespoon Toasted Sesame Seeds
1 tablespoon chopped green onion cut on a bias

Mix the chicken with salt and pepper and leave in a bowl. Mix the remaining ingredients excluding the sesame seeds in a sauté pan and bring to a simmer over med low heat. Let cool, and then mix the marinade with the chicken and leave in the fridge for 1-3hrs up to 24hrs. Preheat grill to med high and grill chicken for about 2-4 min each side until cooked through. Remove from grill and sprinkle with the sesame seeds, and chopped green onion.
Serve with vegetables and enjoy.
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Citrus Kabobs


- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1 8oz can pineapple chunks, drained and save the juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon
- 1 lime
- 1 small orange
- 4 boneless, skinless chicken breasts
- 1/2 green pepper
- 1/2 red pepper
- 1 small red onion

 

Combine orange juice, lemon juice, lime juice, pineapple juice, olive oil, salt and pepper in a bowl. Whisk juices together well. Save 1/2 cup of this marinade mixture for the grilling portion. Place chicken in a large ziploc bag and add the remaining marinade. Chill at least 2 hours and shake to coat.Cut peppers and onions into 1 inch pieces. Remove chicken from the marinade and cut into 1 inch pieces. Cut lemon, lime and orange into pieces. Thread skewers with the fruits, vegetables and chicken in an different patterns. Preheat a gas/charcoal grill or grill grate to a medium-high heat. Place kabobs on the grill and baste occasionally with the saved marinade. Turn kabobs frequently and cook for about 10 to 15 minutes or until chicken is done and the juices that come out of them are clear. Let rest and enjoy

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Grilled Chicken and Artichoke Salad

  2 chicken breasts
Salt and pepper
Olive oil
1 bag frozen artichokes
1 head romaine lettuce shredded
1 bell pepper chopped
2 tomatoes chopped
1 cucumber
Balsamic vinegar


Sprinkle chicken breasts with a little salt and pepper. Heat grill for medium high heat
and brush with a little olive oil to prevent sticking. Grill chicken breast for 15 minutes on med to high heat. Meanwhile, saute artichokes in a pan with a little olive oil, salt and pepper until done. Toss lettuce, bell pepper, tomatoes & cucumber together in a salad bowl. When chicken and artichokes are ready, add them to the salad mixture. Add olive oil, balsamic vinegar, salt and pepper to taste.Then place rested chicken breast slices onto salad.

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  Grilled Cornish Hens with Apricot Mustard Glaze

½ cup apricot preserves
¼ cup stone ground mustard
2 tbs
chopped flat leaf parsley
2 tbs chopped mint
2 tsp white vinegar
2 cornish game hens skinned and quartered
¼ tsp kosher salt
½ tsp ground pepper
1 tbs Canola Oil

Pre heat grill to med-high

  Combine preserves, mustard, parsley, mint, and vinegar with whisk.Then salt and pepper the quartered hens and place ½ of the preserve mixture in a large sealable bag along with the hens in and toss. Marinade them for 1-2 hrs turning once. Pre-heat grill for medium high heat-Place on direct heat for 4 min on first side, and then flip over and grill over indirect heat until internal thermometer reads 160 degrees. Baste every 2 min. Let rest and serve with grilled veggies.

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Adobo Chicken

  4 chicken breasts (halved)
  1 cup orange juice
  2 tablespoon vegetable oil
  1/2 tablespoon achiote seeds
  1/2 tablespoon white vinegar
  1 teaspoon basil
  1 teaspoon cinnamon
  1/2 teaspoon salt
  1/2 teaspoon cayenne pepper
  1/2 teaspoon black pepper
  1 clove garlic


Cover achiote seeds with boiling water. Cover and set aside overnight. Drain seeds. Place seeds, 1/2 tablespoon orange juice, vinegar, cayenne, pepper and garlic in a food processor. Grind until coarse but mixed well. Cut chicken breasts in half. Place in shallow dish and cover with achiote mixture. Put in refrigerator for 2 hours. Preheat grill. Remove Chicken from marinade. Boil remaining marinade for 5-7 minutes. Grill chicken about 10 minutes on each side over a medium flame or until done. Serve with remaining marinade and enjoy.


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Grilled Chicken Breast With Citrus Herb
Marinade


4 Boneless Skinless Chicken Breasts
1/4 Cup Extra Virgin Olive Oil
2 Tablespoons of Freshly Squeezed Lemon Juice
2 Tablespoons of Freshly Squeezed Orange Juice
1/2 Cup of Freshly Chopped oregano
1 Clove of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper

 Mix togetherall of the ingedients in a large bowl. Add chicken to the bowl, cover with plastic wrap and marinate in the refrigerator for several hours. Oil grill then preheat grill to med-high. Grill chicken about 4 minutes per side or until done.
If you would like bring used marinade to a boil in a pan and use for sauce. Enjoy.

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Chicken Tandori

1 3lb whole chicken
1/4 cup olive oil
1 tsp minced garlic
1/4 cup lemon juice
1 1/2 tsp salt
1/4 tsp turmeric

  Marinate 2 skinless thighs and 2 boneless skinless breasts pieces for at least an hour in olive oil, lemon juice, salt, tumeric and garlic mixture. Place on a med-high heat grill until done and the juices that come out of it are clear.Let rest then enjoy.

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Adobo Peach BBQ Chicken

18 chicken tenders
1 1/4 Cups Peach preserves
¼ Cup adobo sauce (canned chipotle sauce), add more if you like it spicy hot!
½ Cup BBQ sauce
¾ teaspoon salt
2 cloves of fresh garlic, minced

Place chicken tenders into a large zip lock bag. Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour. Preheat indoor grill pan or outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side or until cooked through and the juices that come out of it are clear.Let rest then enjoy.

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Hot Wings with Blue Cheese Dipping Sauce

 50 chicken wings
canola oil
Salt and freshly ground pepper

Chipotle Hot Sauce:
1 and 1/2 cups red wine vinegar
3 tablespoons Dijon mustard
2 to 3 tablespoons Chipotle pepper puree
3 tablespoons honey
3 tablespoons vegetable oil
Salt and freshly ground pepper
1 stick unsalted butter, cut into pieces
2 tablespoons chile powder


Blue Cheese-Yogurt Dip:

1 pint of lactose free Non fat yogurt
3/4 cup of lactose free crumbled blue cheese
2 tablespoons finely chopped red onion
Salt and freshly ground pepper


Heat grill to high heat. Mix wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides about 4 to 5 minutes per side.
 
Hot sauce-  Melt butter in a large skillet or a large pot on the grates of the grill. Add the
vinegar, Dijon mustard, Chipotle  puree, honey, chile powder and oil and bring to a boil Add the wings and cook, stirring, for 2 to 3 minutes.

Serve with mixed Blue Cheese-Yogurt Dip.


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 Grilled Chicken with Southwestern Sauce




  1 cup of corn kernels
  1 15 oz can of black beans, rinsed and drained
  2 large tomatoes, diced (about 2 cups)
  2 Haas avocados, peeled, seeded and cut into 1/2-inch pieces
  1/3 cup finely chopped red onions
  2 Tablespoons chopped fresh cilantro
  3 Tablespoons extra-virgin olive oil
  1 Tablespoon fresh lemon juice
  1 teaspoon salt
  1/2 teaspoons fresh ground pepper
  4 skinless, boneless chicken breast halves flattened
  1 teaspoon Creole seasoning



 
In a bowl mix the corn, black beans, tomatoes, avocados, onions, cilantro, olive oil, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of the pepper . Toss to combine into a sauce and set aside. Preheat grill to medium heat. Lightly brush the chicken breasts with the 1 tbsp of olive oil and season each side evenly with creole seasoning and remaining salt and pepper. Grill the pounded chicken breasts for 10 minutes or until done, turning once. Serve on plate with some sauce on top.
 

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Grilled Sweet and Sour Chicken
 
  8 oz white vinegar
  6 oz honey
  4 oz pineapple juice
  6 boneless skinless chicken breasts
 salt and pepper to taste



In medium bowl, combine the vinegar, honey,salt, pepper and pineapple juice. Mix well. Coat chicken and set on top of grill over medium high heat. Brush on an extra coat of glaze on each piece of chicken with each flip. Grill chicken chicken until fully cooked.
Let rest then enjoy.

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Sweet and Spicy Chicken



  1-2 jalapeno peppers chopped finely
  1 red onion chopped finely
  1/2 of cup fresh lime juice
  1/4 cup orange juice
  1/2 cup soy sauce
  3 Tbsp. tequila
  5 chicken breasts
  3 Tbsp. chopped fresh cilantro
  salt and pepper to taste


  MIx the onion and jalapeno to the lime and orange juices, soy sauce, and tequila. Save some this marinade. Combine chicken breasts with most of it for at least one hour in a refrigerator. Place chicken on grill & grill chicken till cooked while basting with remaining sauce. Take chicken breasts off grill. Place the cilantro on top and sprinkle with salt and pepper. Best served with vegetables.


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Grilled Honey Mustard Chicken




  4 skinless, boneless chicken breast halves
  1 cup Salad dressing or mayonnaise
  1/4 cup Dijon-style mustard
  1/4 cup honey
  1/2 teaspoon salt
  1/2 teaspoon pepper



In a bowl mix salad dressing, mustard, honey, salt and pepper. In a ziplock bag place chicken and pour honey mustard over chicken, reserving 1/2 cup. Let marinate for at least 2 hours. Remove chicken and discard the marinade. Grill chicken about 10 minutes each side. The last few minutes brush with reserved honey mustard. Let chicken rest then enjoy.



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