Beer Can Chicken
Makes 8 servings.

2 - fresh young chicken, about 3-1/2 pounds each
2 - Tablespoon paprika
2 - teaspoon sugar
2 - teaspoon salt
1/2 - teaspoon cayenne pepper
3 - cans (12 ounces each) beer

• In a small dish, add paprika, sugar, salt and cayenne pepper. 
• Season chickens inside and out with spice mixture.
  
• Rinse outside of 2 beer cans. 
• Open and punch 2 additional holes in top of each can. 
• Holding each chicken upright, place over can so that can goes into main cavity. 
• Pull legs forward to form a tripod, allowing chicken to stand upright over can.
  
• Surround disposable foil drip pan with hot coals. 
• Pour remaining can of beer in pan; add 1/2 cup water.
  
• Keeping cans upright, place chickens on rack, directly above the drip pan. 
• Close cover and grill 1 hour or until chicken is done (internal temp 180° F). 
• To remove cans, lift chicken by inserting large fork into neck; remove hot can using thick cooking mitt.

Chili-Rubbed Chicken with Steel Curtin Dip
Makes 6 servings.

Chili Rub
3 - Tablespoon brown sugar
2 - teaspoon cayenne pepper
3/4 - cup chili powder

Steel Curtin Dip
3/4 - cup ketchup
1 - teaspoon hot pepper sauce
1 - cup Original #7 Jack Daniel's Grilling Sauce
1/3 - cup freshly squeezed orange juice
1 - Tablespoon soy sauce
2 - chickens (3-1/2 lbs.), quartered, backbones discarded
salt (to taste)
pepper (to taste)

• In small bowl, add chili powder, brown sugar and cayenne pepper. 
• Mix.
  
• In a small bowl, put in Original #7 Jack Daniel's Grilling Sauce along with ketchup. 
• Mix and then add the orange juice, soy sauce and hot pepper sauce. 
• Mix.
  
• On a large baking sheet, place chicken in single layer. Season with salt and pepper. 
• Sprinkle chili rub generously on both sides of chicken and press to adhere. 
• Let stand at room temperature for 1 hour.

• Place chicken, skin side down, on grill rack away from direct heat. 
• Cover grill and cook chicken for about 35 to 40 minutes or until cooked through (turning every 5 minutes and covering grill). 
• Chili rub will slightly burn. 
• Serve chicken hot, passing the Steel Curtin Dip separately.

4 - fresh boneless, skinless chicken breasts
2 - teaspoon onion salt
1/3 - cup peach preserves
3 - teaspoon barbecue sauce (your choice)

• Sprinkle chicken with 1 teaspoon onion salt and set aside. 
• In a small bowl, add peach preserves, barbecue sauce and remaining 1 teaspoon onion salt.
  
• Grill chicken for 15 to 20 minutes or until done (internal temp 170°F) (turning and brushing frequently with peach-barbecue sauce).

Grilled Aegean Cornish Hens
Makes 8 servings.

4 - teaspoons Greek seasoning
2 - teaspoons lemon peel, grated
1-1/4 - teaspoons salt
1/2 - teaspoons pepper
4 - Cornish game hen without giblets, thawed
1/4 - cup fresh lemon juice
2 - Tablespoon olive oil

Grilled Apple Chicken
Makes 8 servings.

8 - boneless, skinless chicken breasts
12 - ounces container frozen apple juice concentrate, thawed (about 3/4 cup)
1/3 - cup honey
2 - Tablespoon lemon juice
1/4 - cup brown sugar
2 - teaspoon ground cinnamon
3 - large Granny Smith apples, cored and cut into thick rings

• In a small saucepan, put in the apple juice concentrate, honey, lemon juice, brown sugar and cinnamon. 
• Mix well. 
• Heat over medium heat until sugar is dissolved (about 3 minutes). 
• Set aside 1 cup of mixture to serve as sauce and use remaining for basting.
  
• Arrange apple rings on grill and brush with basting sauce. 
• Grill for 8 minutes, basting often. 
• Turn apple rings over, baste again and grill for 8 to 10 minutes or until tender, basting often. 
• Meanwhile, place chicken on grill. 
• Brush with basting sauce. 
• Grill for 5 minutes (10 minutes if frozen), basting often. 
• Turn chicken over and baste again. 
• Basting often, grill for 5 to 7 minutes more (10 to 15 minutes if frozen) or until internal juices run clear.

Grilled Apricot Chicken Dijon
Makes 4 servings.

1/3 - cup Dijon Mustard
3 - Tablespoon apricot preserves
1 - teaspoon ground ginger
4 - Fresh Boneless, Skinless Chicken Breasts

• In a small bowl, put in mustard, apricot preserves and ginger. 
• Mix. 
• Brush some of the mustard mixture on chicken.
  
• Place chicken on grill about 6 inches from heat. 
• Grill chicken for 6 to 8 minutes on each side or until done (internal temp 170°F) (brushing frequently with remaining mustard mixture).

Grilled Chicken Breasts Stuffed with  Ham
Makes 4 servings.

2 - whole boneless chicken breasts (skin left on) about 2 pounds, halved
4 - sticks Saga blue cheese (each 2x1/2x1/12 - inch)
4 - thin slices cooked ham
2 - Tablespoon Worcestershire Sauce
2 - Tablespoon fresh lemon juice
1/2 - cup pepper and garlic grilling sauce
4 - Tablespoon unsalted butter, cut into pieces

• Insert a sharp paring knife into the thicker end of each chicken breast half and cut a lengthwise pocket carefully, making it as wide as possible without puncturing sides. 
• Wrap each stick of saga blue cheese in a ham slice, enclosing it. 
• Insert the packages in the chicken pockets and seal each opening well with a wooden pick.
  
• In a small saucepan, bring the Worcestershire Sauce, the lemon juice and the pepper and garlic grilling sauce just to a simmer. 
• Remove the pan from the heat and swirl in the butter.

• Grill the chicken, seasoned with salt and pepper, on an oiled rack set over a medium high heat of your barbecue grill. 
• Baste the chicken frequently with the sauce, for approximately 8 minutes on each side or until the chicken is cooked through.

Grilled Lemon - Lime Chicken Breast
Makes 4 to 6 servings.

8 �?boneless chicken breast, skinless

1/2 - cup vegetable oil

1/4 - cup fresh lemon juice

1/4 - cup fresh lime juice

1 �?teaspoonlemon peel

1 �?teaspoon lime peel

2 - large cloves garlic, minced

2 �?tablespoon cilantro

1/2 - teaspoon salt

1/2 - teaspoon pepper

• You want to rinse the chicken breast under cold water.  
• Then pat dry with paper towels.  
• Next, place the breasts in a non-reactive container (either plastic, glass, ceramic, or other non-metallic material).  
• You may use a plastic zip lock bag also.
  
• In a small mixing bowl, combine the vegetable oil, lemon juice, lime juice, lemon peel, lime peel, garlic, cilantro, salt, and pepper.  
• Pour lemon-lime mixture into bowl or plastic bag.  
• Cover or seal and place in a refrigerator.  
• Marinade in refrigerator between 2 to 6 hours (the longer the better).  
• You want to turn the chicken breast occasionally.

Grilled Chicken Breasts with Ham Filling
Makes 4 servings.

2 - whole boneless chicken breasts (skin left on) about 2 pounds, halved

Grilled Glazed Sweet & Sour Chicken
Makes 8 servings.

8 - boneless skinless chicken breasts

Grilled Santa Fe Chicken
Makes 4 servings.

2 - Tablespoon taco seasoning mix
1 - Tablespoon olive oil
1/2 - teaspoon cumin
2 - garlic cloves, minced
4 - fresh chicken leg quarters

• In a small bowl, add taco seasoning, olive oil, cumin and garlic. 
• Stir until smooth. 
• On a large platter, lay on chicken. 
• Rub spice mixture evenly over chicken. 
• Let chicken stand 5 to 10 minutes or cover and refrigerate up to 8 hours.

• On the grill, lay on the chicken and cover. 
• Cook for 25 to 30 minutes or until done (internal temp 180°F) (turning occasionally).

Grilled Tabasco Lemon and Garlic Chicken
Makes 5 servings.

5 - fresh boneless, skinless chicken breasts
1/2 - cup butter or margarine
1/2 - lemon Juice
1 - Tablespoon Worcestershire sauce
1-1/2 - teaspoon Tabasco Pepper Sauce
3 - garlic cloves, minced
1/4 - teaspoon salt
Freshly ground black pepper (to taste)

• In a medium non-aluminum saucepan, add butter and melt over low heat. 
• Add lemon juice and bring mixture to a slow simmer. 
• Add Worcestershire sauce and Tabasco sauce. 
• Stir in garlic and continue to simmer for 10 minutes. 
• Add salt and pepper.
• Grill chicken for 18 to 25 minutes or until done (internal temp 170°F), turning and brushing frequently with sauce.