Really Good Grilled Chicken Recipies

steinbergshal

So, I just got a GF Grill, and am interested in any good chicken recipes. I came up with one today that was great.

Apricot Chicken

8oz chicken breast
1.5 TB Apricot Simply Fruit spread
1.5 tsp sesame oil or olive oil (I did sesame)
1/8 tsp red pepper flakes
1/8 tsp balsamic vinagar
1.5 TB water
salt and pepper to taste

I butterfly cut the chicken breast to make it thinner, then mixed all other ingredients together in a bowl. Placed chicken in marinade, and allowed to sit for at least half an hour. Heated grill, and placed chicken on skin side down. Cooked on grill 3-5 minutes, (until no sign of pink when you cut chicken open. If you wanted, you could also boil leftover marinade until it thickens slightly and pour over top of chicken.
Made 2 4oz portions.

Would love to hear about anyone elses favorites.

mangoblue

Thank you sounds good!

Here another chicken recipe hope you like

Marinade
1/3 cup lime juice
1/3 cup olive oil
1 tsp. salt
1/4 tsp. pepper
Other Ingredients

6 chicken breast halves
1 fresh pineapple - peeled, cored, and cut into 1/2 " chunks
1 mango - seeded, peeled and cut into 1/2" pieces
1 sweet red pepper, seeded and cut into 1/4" chunks
3 green onions, snipped into 1/2" pieces
2 garlic cloves, minced or very finely chopped
1/2 cup lime juice
1/4 cup honey



Preparation -
One day before serving - Whisk the 4 marinade ingredients together. Place the chicken breasts in a heavy zip top plastic bag. Add the marinade, seal and refrigerate overnight, turning the bag over a few times.
Also, one day before serving, prepare the salsa mixture - In a bowl, mix the pineapple chunks, mango, red pepper, green onions and garlic together. Whisk the lime juice and honey together. Pour over the pineapple mixture and stir to mix well. Cover tightly and refrigerate overnight.

Grilling - Just before grilling, bring the salsa to room temperature. Grill the chicken breasts over medium hot coals for 30 to 40 minutes, turning over about half way through the grilling time. The chicken is done when it is tender, nicely browned, and juices run clear.

Gently heat the prepared salsa. (Do not cook or boil.) Top each grilled chicken breast half with salsa just before serving.

mangoblue

And some more

Grilled Chicken Italiano

1/2 cup lemon juice
1/2 cup vegetable oil
1 tsp. garlic salt
1 tsp oregano
1/4 tsp. pepper
1 - (2-1/2 to 3 pound) broiler-fryer chicken, cut up
Preparation -
In a shallow dish, mix the lemon juice, vegetable oil, garlic salt, oregano and pepper together. Add the chicken pieces, cover with plastic wrap and marinate in refrigerator for 6 hours or overnight, turning occasionally. Prepare a charcoal or gas grill. Remove the chicken from the marinade. Place the chicken on the grill rack, about 8" above the coals. Grill over medium hot coals, turning and basting frequently with the marinade, for about 25 minutes. Discard the remaining marinade. Continue grilling for about 15 more minutes or until the chicken is fork tender and the juices run clear.



Sweet, Tangy, and Spicy Kabobs

INGREDIENTS 2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon lime juice (optional)
1 tablespoon lemon juice
3 tablespoons maraschino cherry juice
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper (optional)
1/4 cup pineapple juice
1/4 cup dry white wine
1/4 cup hot pepper sauce (such as Crystal®) (optional)
3/4 cup reduced-sodium soy sauce

1 (8 ounce) package fresh mushrooms, stems removed
1 small red onion, cut into chunks
1 red bell pepper, cut into 1 inch pieces
1/2 pint cherry tomatoes
4 skinless, boneless chicken breast halves - cut into 1 inch pieces

16 wooden skewers, soaked in water
16 fresh pineapple chunks
16 maraschino cherries, stemmed

DIRECTIONS
Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
Preheat an outdoor grill for medium heat and lightly oil the grate.
On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.

Herb Fryer Chicken

INGREDIENTS
1/3 cup lemon juice
1/4 cup olive or vegetable oil
1/4 cup minced fresh parsley
2 tablespoons finely chopped onion
3 garlic cloves, minced
1 tablespoon grated lemon peel
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 (3 pound) broiler-fryer chicken, cut up

DIRECTIONS
In a large resealable plastic bag, combine the lemon juice, oil, parsley, onion, garlic, lemon peel, thyme, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Drain and discard marinade. Grill chicken, covered, over medium heat for 35-40 minutes or until juices run clear, turning every 15 minutes.