Grilled Stuffed Chicken

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Barbecue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Stove Top Stuffing mix in
                        The canister
   1      cup           -hot water
   2      tablespoons   Margarine or butter
     1/2  cup           Sweet corn
   1      cup           Monterey Jack cheese with
                        Jalapeno peppers -- shredded
   1                    Broiler-fryer chicken(2-1/2
                        To 3 lbs) -- quartered
                        Barbeque sauce

Combine stuffing mix, hot water and margarine in medium bowl.
Stir in corn and cheese; set aside. Prepare and heat gril.
Carefully loosen skin on chicken by pushing fingers between
skin and meat to form a pocket. Spoon stuffing into pockets; close with toothpicks.
Place any remaining stuffing in foil; grill or broil with chicken
for the last 10 minutes of cooking time.
Grill chicken slowly over hot coals or broil 30 to 40 minutes, turning occasionally.
Brush with barbeque sauce the last 10 minutes of

         Home-Grill Smoked Chicken Breast With Apple Vinaigrette

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Italian                          Poultry
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         chicken breast -- about 3/4 pound
   1      tablespoon    Kosher salt
   2      bunches       rosemary -- soaking in water
   1                    red apple -- cored, peel left on
                        (Macintosh or Macoun)
   2      tablespoons   extra virgin olive oil
   1      tablespoon    red wine vinegar
   1      teaspoon      mustard seeds
   1      bunch         chervil -- finely chopped to
                        yield 2 tablespoons

Preheat grill or barbecue. Season chicken breast all over with koshersalt.
Place wet rosemary branches under grill but over coals or elementand allow
to start producing thick dark smoke. Place chicken breast oversmoking branches
on grill and cover with aluminum roasting pan.
Cook until quite firm and cooked through
(about 7 minutes on first sideand then turn over and cook three more minutes).
Remove and let cool. Slice apple into rounds and then into match-stick julienne.
In a smallmixing bowl, stir together olive oil, vinegar, mustard seeds and chervil.
Add apple julienne and stir to coat. Slice cooled, smoked chicken breaston
bias to make thin pieces, about 2 1/2 inches square.
Place atablespoon of apple mixture on each slice of chicken and roll up.
Skewerwith toothpick and pass as appetizers. Yield: 4 as appetizers or passed hors d'oeuvres

             Honey Barbecued Chicken

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry                          Marinades

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Dry sherry
   2      teaspoons     Cinnamon
     1/3  cup           Honey
   1                    Clove garlic -- finely minced
   2      tablespoons   Fresh lime juice

Whisk it all together and add salt and pepper to taste. Marinate overnight if possible.
Baste with the marinade while grilling.
You can boil the left-over marinade down a little for sauce at the table. Pretty good stuff!

  Hot 'n Spicy Barbecued Chicken

Recipe By     : Cooking Light YEAR: 1993 ISSUE: May/June
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken                          Spicy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           reduced-calorie catsup
     1/4  cup           firmly packed brown sugar
     1/4  cup           lemon juice
   1      tablespoon    Worcestershire sauce
   2      teaspoons     water
     1/2  teaspoon      dry mustard
     1/8  teaspoon      garlic powder
     1/8  teaspoon      hot sauce
   1      teaspoon      paprika
   1      teaspoon      pepper
     1/2  teaspoon      dry mustard
     1/4  teaspoon      garlic powder
   8      (4-ounce)     skinned, boned chicken breast halves
                        Vegetable cooking spray

  Combine first 8 ingredients in a 1-quart measure; stir well.
Cover with wax paper; microwave at HIGH 3 minutes.
Set aside. Combine paprika and next 3 ingredients; sprinkle over both
sides of chicken breast halves, and set aside.
Coat grill rack with cooking spray, and place on grill over medium-hot coals.
Place chicken on rack; cook 10 minutes on each side or until done,
basting occasionally with catsup mixture.
Yield: 8 servings (serving size: 1 chicken breast half).

                             Italian Chicken

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Barbecue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Chicken -- cut in pcs
  16      ounces        Italian salad dressing
     1/2  teaspoon      Crushed red peppers
     1/2  teaspoon      Garlic -- minced
     1/2  teaspoon      Onion -- minced
     1/2  teaspoon      Garlic powder
     1/2  teaspoon      Chives
   1      teaspoon      Oregano
   1      teaspoon      Tarragon
   1      teaspoon      Basil flakes
     3/4  teaspoon      Rosemary
     1/2  teaspoon      Salt
   1      teaspoon      Black pepper
   1      tablespoon    Lemon juice

Mix all spices with the dressing. Put with chicken in ziplock and marinate for 2 days in the fridge.
Turn frequently.
CROCKPOT-Add 1/4 c water, wrap the chicken in foil and place in the crockpot.
Cook on low for 10 hours.
GRILL-Place the chicken on the grill and baste with the marinade.
Turn as needed. It should take about 50 minutes to cook, depending on the heat of the grill.

               Jerk Chicken Breasts with Grilled Pineapple

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Low-Fat                          Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ===Jerk Rub===
     1/2  cup           Minced onion
   2      teaspoons     Sugar
   1                    Jalapeno pepper -- seed/slice
     1/2  teaspoon      Coarse-ground black pepper
     1/3  cup           Peeled -- chopped pineapple
   1                    Clove garlic -- minced
   1      tablespoon    Cider vinegar
     1/4  teaspoon      Red pepper flakes
     1/4  teaspoon      Thyme
     1/4  teaspoon      Ground allspice
     1/4  teaspoon      Ground coriander
                        ===Chicken===
                        Non-stick cooking spray
   4      small         4 oz. chicken breasts -- skinned/boned
   4      slices        Fresh pineapple
   2      tablespoons   Fresh lime juice
   4      teaspoons     Light brown sugar

Jerk Rub:  Blend all rub ingredients in a food processor fitted with steel blade.
Rub jerk seasonings over chicken.  Place chicken in a shallow bowl and refrigerate 2 to 4 hours.

Chicken:  Spray a grill rack and adjust it on grid over ashen-hot coals.
Put chicken on rack.  Cook about 10 minutes, turning once or twice as needed.
Grill until chicken is cooked through but not overcooked.
While chicken is grilling, cook the pineapple.
First sprinkle it with lime juice and a small amount of brown sugar. 
Grill pineapple about 2 minutes on each side.  Pineapple should be hot.
Serve chicken hot with a slice of grilled pineapple.

Note:  Jerk rub originated on the island of Jamaica.
The rub is a spicy combination of flavors used to enhance the taste of meat
and chicken during the marinating process.
Here it is used as interesting flavor combinations for the chicken.

Nutritional information per serving:  Carbohydrates - 14.1g; Protein - 17.3g; Fat - 2.2g; Sat. Fat
- 0.6g; Calories - 144;  % Calories from fat - 13; Sodium - 43mg; Cholesterol - 45.7mg
Exchanges per serving:  1 fruit exchange Plus 2 meat exchanges

Jerk Chicken Breasts with Grilled Pineapple

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Low-Fat                          Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ===Jerk Rub===
     1/2  cup           Minced onion
   2      teaspoons     Sugar
   1                    Jalapeno pepper -- seed/slice
     1/2  teaspoon      Coarse-ground black pepper
     1/3  cup           Peeled -- chopped pineapple
   1                    Clove garlic -- minced
   1      tablespoon    Cider vinegar
     1/4  teaspoon      Red pepper flakes
     1/4  teaspoon      Thyme
     1/4  teaspoon      Ground allspice
     1/4  teaspoon      Ground coriander
                        ===Chicken===
                        Non-stick cooking spray
   4      small         4 oz. chicken breasts -- skinned/boned
   4      slices        Fresh pineapple
   2      tablespoons   Fresh lime juice
   4      teaspoons     Light brown sugar

Jerk Rub:  Blend all rub ingredients in a food processor fitted with steel blade.
Rub jerk seasonings over chicken.  Place chicken in a shallow bowl and refrigerate 2 to 4 hours.

Chicken:  Spray a grill rack and adjust it on grid over ashen-hot coals.
Put chicken on rack.  Cook about 10 minutes, turning once or twice as needed.
Grill until chicken is cooked through but not overcooked.
While chicken is grilling, cook the pineapple.
First sprinkle it with lime juice and a small amount of brown sugar. 
Grill pineapple about 2 minutes on each side.  Pineapple should be hot.
Serve chicken hot with a slice of grilled pineapple.

Note:  Jerk rub originated on the island of Jamaica.
The rub is a spicy combination of flavors used to enhance the taste of meat
and chicken during the marinating process.
Here it is used as interesting flavor combinations for the chicken.

Nutritional information per serving:  Carbohydrates - 14.1g; Protein - 17.3g; Fat - 2.2g; Sat. Fat
- 0.6g; Calories - 144;  % Calories from fat - 13; Sodium - 43mg; Cholesterol - 45.7mg
Exchanges per serving:  1 fruit exchange Plus 2 meat exchanges

                          Lemon Chicken Breasts

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Fresh lemon juice
     1/2   c            Fresh orange juice
   2                    Garlic cloves -- minced
   1       tb           Grated fresh ginger
   1       tb           Chopped fresh tarragon -- OR
   1       t            -dried tarragon
     1/2   ts           Salt
     1/4   ts           Freshly ground pepper
   6                    Chicken breast halves
                        -- skinned and boned

  In a small bowl, stir together lemon juice, orange juice, garlic,
  ginger, tarragon, salt and pepper. Arrange chicken breasts in a
  shallow glass or porcelain dish or enameled baking pan and pour lemon
  juice mixture evenly over them. Marinate in refrigerator, turning
  occasionally, for 2-3 hours. Prepare a fire in a grill. Position the
  oiled grill rack 4-6 inches above the fire. Remove the chicken from
  the marinade and pat dry; reserve the marinade. Arrange the chicken
  on the rack. Grill, turning two or three times and brushing with the
  reserved marinade, until the chicken is no longer pink in the middle,
  15-20 minutes.

  Nutritional information per serving (6):117 calories, 15g protein, 4g
  fat ( 1g saturated), 5g carbohydrates, 41 mg cholesterol, 214 mg
  sodium Exchanges: 2 extra lean meats

                      Lip Smackin' Barbecued Chicken

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken pieces
     1/2  cup           Bottled Italian dressing
     1/2  cup           Bottled chili sauce
   1      tablespoon    Molasses or dark corn syrup

If desired, pull off and discard the skin from the chicken.
Place the chicken in a shallow dish and brush with 1/4 cup of the italian dressing.
Refrigerate, covered, up to 3 hours.

Meanwhile, in a small saucepan, combine the remaining 1/4 cup italian dressing,
the chili sauce and molasses, and bring to a boil.  Reduce heat to low and simmer for 5 minutes.

Grill the chicken over medium coals (or broil 5-6 inches from heat),
turning two or three times, for 15 minutes.
Brush with some of the sauce and continue to grill, turning and brushing two or three times,
until chicken is tender, juices run clear and meat is no longer pink, 10-15 minutes more.

                       Marinated Barbecued Chicken

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Grill                            Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***marinade***
     1/2  cup           oil
     1/3  cup           wine vinegar
   2      tablespoons   sugar
   2      tablespoons   ketchup
   1      tablespoon    onion -- grated
   1      tablespoon    worcestershire sauce
   1      teaspoon      salt
     1/2  teaspoon      dry mustard
   1      clove         garlic -- minced
          dash          hot pepper sauce
                        ***chicken***
   1                    frying chicken -- cut in 8 pieces

In 2 quart baking dish or plastic bag, combine all marinade ingredients; mix well. 
Add chicken; turn to coat.  Cover dish or seal bag; refrigerate 6 hours or overnight,
turning occasionally. Heat grill.  When ready to barbecue, drain chicken,r eserving marinade. 
Place chicken, skin side down, on gas grill over low heat or on
charcoal grill 4 to 6 inches from medium coals. 
Cook 45 to 60 minutes or until chicken is fork tender and juices run clear,
brushing frequently with reserved marinade.

                         Perfect Grilled Chicken

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Mixes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Cup           light brown sugar
   2      Tablespoons   rice wine vinegar
   2      Tablespoons   soy sauce
   2      Teaspoons     oil
                        = (preferably canola)
   2      Teaspoons     grated orange zest
   2      Cloves        garlic -- finely chopped
   2      Teaspoons     fresh ginger -- finely chopped
     1/4  Teaspoon      freshly ground white pepper
     1/4  Teaspoon      aniseed -- crushed
   1      Pound         boneless skinless chicken breast

     Combine all ingredients except chicken in a zip lock baggie and mix until sugar dissolves.
Lightly pound chicken breasts between sheets of plastic wrap until they are flattened slightly.
Add breasts to marinade and place in refrigerator for 3 to 4 hours, turning once.
Heat grill. Coat chicken with cooking spray and grill until no longer pink in center,
basting occasionally with marinade.

                         Perfect Grilled Chicken

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Mixes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Cup           light brown sugar
   2      Tablespoons   rice wine vinegar
   2      Tablespoons   soy sauce
   2      Teaspoons     oil
                        = (preferably canola)
   2      Teaspoons     grated orange zest
   2      Cloves        garlic -- finely chopped
   2      Teaspoons     fresh ginger -- finely chopped
     1/4  Teaspoon      freshly ground white pepper
     1/4  Teaspoon      aniseed -- crushed
   1      Pound         boneless skinless chicken breast

     Combine all ingredients except chicken in a zip lock baggie and mix until sugar dissolves.
Lightly pound chicken breasts between sheets of plastic wrap until they are flattened slightly.
Add breasts to marinade and place in refrigerator for 3 to 4 hours, turning once.
Heat grill. Coat chicken with cooking spray and grill until no longer pink in center,
basting occasionally with marinade.

                        Southwest Grilled Chicken

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Vegetable oil
     1/3  cup           Red wine vinegar
   2      tablespoons   Dijon mustard
   1      tablespoon    Salt
   2      tablespoons   Sugar
   1 1/2  teaspoons     Black pepper -- fresh ground
     3/4  teaspoon      Dried tarragon -- crumbled
     1/2  teaspoon      Hot pepper flakes (to taste
   2      pounds        Chicken parts *

*  breasts (halved if whole) and the legs cut into drumsticks and thigh sections.
In a large bowl, whisk together the oil, vinegar, mustard, salt, sugar, black pepper, taragon,
and red pepper flakes.  Add the chicken and turn it to coat with the marinade.
Let the chicken marinate, covered and chilled, overnight.  Drain it and discard the marinade. 
Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 15 to 20 minutes,
or until it is cooked through.

                       Steak & Ale Hawaiian Chicken

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Marinades
                Make Ahead                       Barbecue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Chicken breasts -- boneless
   2      cups          Pineapple juice
   2      tablespoons   Worcestire Sauce
     1/4  cup           Soy Sauce
   2      tablespoons   Sugar

In a bowl combine all ingredients except for chicken. Stir.
Using a fork, poke about 5-8 sets of holes in each chicken breast.
Put chicken in marinade, making sure it is covered in the mixture.
Add more pineapple juice if necessary. Cover and refrigerate for 24-36 hours. Grill.

The Barbecue Queen's" Spicy Barbecued Chicken

Recipe By     : Country Chicken cookbook
Serving Size  : 4    Preparation Time :0:25
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          ketchup
     1/2  Cup           tomato sauce
     1/2  Cup           water
     1/2  Cup           corn syrup
     1/2  Cup           cola
     1/4  Cup           cider vinegar
     1/4  Cup           butter or margarine
     1/4  Cup           steak sauce
   2      Tablespoons   soy sauce
   1 1/2  Teaspoons     sugar
   1      Teaspoon      seasoned salt
   1      Teaspoon      hot pepper sauce
     1/2  Teaspoon      garlic powder
     1/2  Teaspoon      onion powder
     1/2  Teaspoon      liquid smoke
   1                    broiler/fryer (about 3 1/2 pounds)
                         -- cut up

In the cool of the evening, combine all ingredients except chicken in a 2-quart saucepan
; bring to a boil, stirring constantly;
reduce heat and simmer, uncovered, for 1 hour stirring frequently
; set 1 cup aside for basting chicken; store remaining sauce in refrigerator for another use;
when ready to cook chicken, let basting sauce come to room temperature; grill chicken,
covered, over medium-low coals for 40 minutes or until almost done; brush with sauce;
grill an additional 5 minutes; turn, brush with sauce and cook until juices run clear