Chook Me!

Grilled Chicken Recipes...but not the usual. Any unique recipes?

I've become a chicken fanatic, except I'm watching my weight and I love the taste of grilled chicken...but I'm getting a little tired of the usual.

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1. HAWAIIAN GRILLED CHICKEN 1/2 cup olive oil 1/3 cup freshly squeezed lemon juice 1/2 cup soy sauce 3-4 cloves garlic, peeled and minced 1-2 teaspoons fresh oregano 1-2 teaspoons fresh Rosemary 1-2 teaspoons fresh basil (optional) 1 teaspoon salt 1/4 teaspoon black or lemon pepper 1 4 lb. chicken broiler chicken, halved olive oil spray (for use during cooking) Wash chicken and place both halves in a large Ziploc bag. Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor. Combine remaining ingredients with the lemon juice and place in bag. Refrigerate for several hours (up to 6 hours), turning occasionally. Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat. If grilling, set chicken on opposite side of the coals to avoid flare-ups. At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake). Note: For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick. Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again. Cook for another 10 minutes or so until chicken is done (juice no longer runs pink). Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried. Serve garnished with sprigs of Rosemary and a lemon wedge. OR MARINATED GRILLED CHICKEN 1 1/2 cups chili sauce 3/4 cup red wine vinegar 1 1/2 teaspoons prepared horseradish 2 cloves garlic, finely chopped 1 teaspoon salt 1 teaspoon liquid smoke 2 teaspoons brown sugar 2 teaspoons dried onion flakes 4 boneless skinless chicken breasts, thawed Combine all ingredients. Pour over chicken breasts. Cover and allow to marinate in refrigerator (1-2 hours). Cook chicken breasts on grill, using excess sauce to baste during first 10 minutes of cooking. Cooks Safety Tip: Don't use the chicken marinade after the first 10 minutes of cooking - it contains raw chicken juice. If marinade is left unrefrigerated for over 10 minutes, discard. OR GRILLED CHICKEN BREASTS WITH GAZPACHO 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1 tablespoon red-wine vinegar 2 tablespoons olive oil plus additional for brushing the chicken 2 tablespoons water 1/4 teaspoon ground cumin,, or to taste Tabasco to taste 1 slice type white bread,, torn into pieces 2 plum tomatoes,, seeded and chopped fine 1/2 cup finely chopped, seeded and peeled cucumber 1/3 cup finely chopped green bell pepper 1/4 cup finely chopped red onion 2 tablespoons finely chopped fresh coriander or parsley 1 whole boneless chicken breast with skin (about 1 pound),, halved In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley. Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa. Yield: 2 servings OR TANGY SPICY GRILLED CHICKEN 1 can frozen concentrated orange juice 1 can frozen concentrated lime-aid 1/2 jar chunky salsa 1/4 cup Italian dressing 1 large lime 1 tablespoon vegetable oil 1 or 2 fresh jalapeno peppers, chopped (optional) 1 whole garlic, minced 1 medium onion, chopped 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon paprika 1 teaspoon chili powder (optional) In a large bowl, mix orange juice, lime-aid, salsa, Italian dressing, vegetable oil, and fresh lime. After mixing well, add jalapeno, garlic, onion. Add the cumin, oregano, paprika, and chili powder. Stir the marinade ingredients together well. Add chicken, beef or pork to this marinade. Let sit in refrigerator for two days OR GRILLED CHICKEN WITH TOMATO LIMA SALSA 8 lg. chicken breast halves, skinned, boned & pounded lightly to even thickness 2 tbsp. lime zest (finely grated peel) 1/3 c. lime juice 1 tbsp. garlic, minced 1/4 c. tequila 1/4 c. triple sec 2 serrano or jalapeno peppers, chopped finely Salt & pepper to taste 1. Flatten chicken breasts and set aside. Combine ingredients in bowl or dish large enough to hold chicken. 2. Add chicken to marinade, turning to coat each piece completely. Marin
2. Have you ever tried jerk chicken? If you like hot and spicy, you may want to try this. Just saw the recipe last night and it looks awesome. They'll give you step-by-step instructions via video. If it looks too hot, just use a different pepper. As you will see, the rub put on the chicken has a small calorie count as there is no oil. http://www.metacafe.com/watch/1362621/how_to_make_jamaican_jerk_chicken/