How do you do your chicken?

Why not try beer-butt chicken?....one whole chicken seasoned with whatever you like, and a half can of beer any brand. Put beer can in a pan large enough to hold the chicken, put the beer can in the pan, then place the chicken over beer can (the chicken will be in a sitting position) on beer can. Bake at 350 till done, the chicken will be moist and delish. Enjoy!

One thing I tried recently was marinating some chicken in tea! That probably sounds a little odd, but I used the Sherlock Holmes blend (by Cara McGee) from Adagio Teas. It's a super smoky tea that smells like a campfire. *____* The first thing my mum said when I had her smell the blend was "I wanna have this on steaks!" As I don't really care for steak I tried it with chicken instead and loved how it turned out. I brewed an extra strong batch of tea for this and marinated for ... oh, I dunno, several hours at least. Then I grilled the chicken. I think it gave the chicken a great added kick of smokiness. The blend I used gets its smokiness from lapsang souchong, so I assume you could just use that if you didn't have (or didn't want to buy) a blend like I used.

I haven't gotten around to making this again but plan to do so soon. I think I'll marinate the chicken for a bit longer than I did the first time around. I think I'll also make a sort of tea reduction sauce out of the same blend or perhaps a tea-based barbecue sauce to go along with the chicken.

This is not grilled chicken, but I it needs no butter or oil and turns out quite tasty:

Creamy Tarragon Chicken (I did steal...ahem, adapt this recipe from a WW cookbook, but it is amazingly easy and so yummy with brown rice and some fresh, steamed veggies)

Chicken - Breast, meat only, raw, 12 oz
Chicken Broth No Msg Added 100% Fat Free, 1/2 Cup
Fat Free Half & Half, 1/4 Cup
Gold Medal - All-Purpose Unbleached White Flour, 1.5 tsp
Mccormick - Tarragon, 1/2 tsp
Morton - Iodized Table Salt, 1/2 tsp
Spices - Pepper, black, 1/2 tsp

Serves 3 - I make dinner for two and tomorrow's lunch for me, but can easily be doubled for a crowd.
Per Serving: 157 cals

1. Whisk Chicken Broth, Half n Half, Flour, Tarragon and 1/4 tsp each salt and pepper. Set aside.
2. Pound chicken breast/cutlets to even thickness between wax paper. Spray both sides of chicken with cooking spray, sprinkle with remaining salt and pepper.
3. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken and cook 3 minutes on each side or until done. Remove from pan; keep warm.
4. Add broth mixture to pan. Bring to boil; cook, stirring constantly, 2-3 minutes or until reduced by half, scraping pan to loosen browned bits. Serve sauce over chicken.

bake in oven top with plain non fat greek yogurt, garlic and parmesan cheese. So yummy and I don't like greek yogurt

I put mine in a slow cooker. Throw in a jar of Spanish sauce (has peppers, tomatoes, garlic, etc, in it) let it cook for about 4 hours.

You can cook it with any sauce you want, the Spanish sauce was just an example.

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Check out www.emilybites.com. She has tons of good recipes. Another idea is throw in some chicken breasts in the crock pot with a jar of salsa and you can make almost anything with it. Enchiladas, tacos, etc...

Why not try beer-butt chicken?....one whole chicken seasoned with whatever you like, and a half can of beer any brand. Put beer can in a pan large enough to hold the chicken, put the beer can in the pan, then place the chicken over beer can (the chicken will be in a sitting position) on beer can. Bake at 350 till done, the chicken will be moist and delish. Enjoy!

^^ This. I do mine in the butt too.

Grilled & Steam but if Fried i will use olive oil

I used to use breadcrumbs, but since going gluten free, we've been having it either plain or I crush up chex to use as a coating on it.