need grilled chicken recipies!!

The only way I cook my chicken is season it with whatever spices or a mrs dash spice blend then throw it on the George Foreman grill. I need more ideas too hah

George Forman Grill is the best way for me. Just random spices, throw it on the grill, and it's good. I have salsa that is only 3 calories per tablespoon that I top it with that helps out a lot!

I usually slice the breast in half so I have two thinner slices instead of the one big chunk. I find it helps with the cooking time and with the dryness as well (it doesn't have to cook for so long so there is a smaller change of it getting too dry).

I like to marinate my chicken sometimes:
- olive oil, crushed garlic, lemon juice and oregano
- sesame oil, crushed garlic, ketjap manis (sweet soy sauce) and sambal

I also use harissa or just some spices to rub on the chicken before I cook it

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Also cubing up the chicken breast, spraying with a bit of olive oil, rolling them in crushed panko flakes with whatever spices you like. Bake at 350 For 25min. Easy finger food or throw on top of a salad.

Checkout skinny taste.com

Seasoned salt
Garlic salt
Worcestershire sauce

Make sure you use plenty of each, or you won't be able to taste it....sprinkle on both sides and broil.

I do mine several ways, but my three go to recipe's are fairly simple:

1. Parsley & Basil grilled on a stove top pan, only thing in the pan is cooking spray, you'll cook it just long enough that the exterior is white and semi-cooked; place the breast into a oven safe container & cover w/foil, continue cooking until cooked through, allow to rest for a few mins before serving - the natural juices in the chicken will be there and it'll be nice & moist and full of the natural herb flavor.

2. A Spanish Chicken rub that I made myself - cumin, chili powder, garlic powder, and onion flakes - repeat the same process from above.

3. Just a little pepper and a touch of butter in the pan, same process as in #1

#'s 1 & 3 work well in salads, by themselves, or on a sandwich!

I've found that the pan searing and then oven cooking works well for all meats! (yes we watch a LOT of Food Network programs and picked up this trick)

When you do it in the oven the last few minutes top it with a red pasta sauce and shaved parmesan for easy chicken parm. Or when you start cooking at a tbsp or two of bbq sauce.

Stir fry

or if you want "plain" chicken to add into stuff bake it in a dish with sides where you can add chicken broth. go about halfway up the chicken with broth. (good for stuff like chicken salad).

Look up marinades of the Asian flavor. Teriyaki, Mongolian, etc.

Hope that helps!

Marinate the chicken over night before cooking. You can use fat free Italian dressing or mix something on your own. I combine OJ and a little soy sauce with garlic powder & pepper. Make some extra marinade and keep it on the side. You can cook it in the microwave for a minute or two and put a little on steamed veggies.

Sounds delish!

marinate in cominbed: lime juice, cajun seasoning & Worch. then grill

My favourite marinade is from Kalynskitchen.com

Savory Marinade for Chicken, Pork, or Beef
(This makes enough marinade for 6-8 pieces of meat; I've had this recipe so long I don't remember where I found it!)

Ingredients:
1/2 cup olive oil
1/4 cup white wine vinegar
3 T full fat mayo (do not use Miracle Whip, it has added sugar)
1-2 T Worcestershire sauce (I used 1 T Worcestershire sauce for chicken but when I used it on pork or beef I increased it to 2 T.)
1 T lemon juice, preferably fresh squeezed
1 tsp. Veg-Sal or salt
1 tsp. fresh ground black pepper
1 T Poultry Seasoning
1 T garlic puree or garlic powder
1 T sweet paprika, preferably Hungarian paprika (It comes in a tin instead of a jar)
1/2 T onion powder
1 tsp. thyme (optional)

Instructions:
Put all ingredients in jar with tight-fitting lid and shake well until all ingredients are combined. (Don't worry if there are some beads of mayo that don't combine; they will dissolve when you're marinating the meat.)

No matter which types of meat I'm using, I like to make shallow score marks on the surface of the meat to help the flavor penetrate. Put the chicken, pork, or beef in a Ziploc bag or a plastic container with a tight-fitting lid. Pour over just enough marinade to cover the meat, then let it marinate in the fridge for 6-8 hours or longer.

To cook, preheat gas or charcoal grill to medium heat. (You can hold your hand there for only about 3 seconds at that heat.) Grill meat 10-20 minutes until chicken or pork feels firm and is lightly browned (or until desired doneness for beef), turning a few times to get grill marks.

Extra marinade will keep in the fridge for at least a week (or maybe longer, but I've never managed to keep it around for more than a week.)

Kabobs! Cut the chicken up, throw in some squash, pineapple, mushrooms, peppers, red potatoes, whatever you want. Let it marinate in Italian dressing (just like Kraft dressing in the bottle). Put it on some sticks and grill it.

like this and I also like to make greek lemon chicken using skewers - marinate the chicken in lemon, olive oil, oregano, garlic and whatever other spices you like - if you don't want to grill on the bbq you can just put some water in a pan and lay the skewer accross and stick them in the oven. The water is just so the pan isn't empty.

I use McCormick grill mates to make marinades for chicken. I cube about 2 pounds worth, let it marinate for a while and then cook in a pan. It stays yummy for days and comes out to 180 calories for 4 oz.

These all sound so yummy!