Chook Me!

Does anyone have any easy recipes for grilling chicken?

Public Comments

1. Sure. Boil the chicken pieces for about 10-15 mins. Dab dry. Put on some bbq sauce, or sauce and seasonings of choice, and put them on the grill. Watch and turn often.
2. INGREDIENTS: 1 to 1 1/2 pounds boneless chicken tenderloins 1/2 cup creamy ceasar dressing 1 tablespoon olive oil dash garlic powder 1/2 teaspoon dried leaf basil 1 teaspoon dried minced onion, or a few teaspoons minced fresh onion dash pepper PREPARATION: Wash chicken and pat dry. Combine chicken with remaining ingredients in a bowl or sealable food storage bag. Seal or cover and refrigerate for 1 to 2 hours. Grill or broil for about 5 to 8 minutes on each side, or until nicely browned and cooked through. Serves 4.
3. You can marinate chicken in any kind of sauce. BBQ, Teriyaki, even italian dressing.. marinate for about an hour, fire up the grill and turn about every 5-6 minutes (cooking time is approx 20 mins for boneless chicken breasts)
4. I like to go to foodtv.com or foodtv.ca I find the recipes from this web page can vary from really easy to really complicated but they have a lot of different recipies to choose from.
5. Split the chicken at the breast bone. Wash it in cold water! rubbing on all sides Season with garlic powder, onion powder, seasoned salt, poultrey seasoning & black pepper. Place in a dish with orange juice,onions,lemon juice,squeeze a lime in there cover for a couple of hours or over night. Grill the heck out of it.
6. The easiest way is to get those 30 minute marinades at the store and marinate your chicken pieces for about an hour or so (forget the 30 minutes!) Best on a gas grill since charcoal tends to blacken the chicken too quickly and does not cook the inner meat fast enough. Slow cook it on the top rack of your gas grill. YUM!
7. Mix in a bowl, one envelope of onion soup with 1 bottle of catalina salad dressing and 1 bottle of orange marmalade! brush your chicken pieces with this and grill them! awesome!!!
8. Chicken & Roasted Garlic Risotto Ingredients: 4 boneless chicken breast halves 1 tbsp. butter OR margarine 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup 2 cups water 2 cups uncooked instant white rice 1 cup frozen peas and carrots Directions: SEASON chicken as desired. HEAT butter in skillet over medium-high heat. Cook chicken 10 min. or until browned. Set chicken aside. ADD soups and water. Heat to a boil. Stir in rice and peas and carrots. Return chicken to skillet. Cover and cook over low heat 5 min. or until done. Remove from heat. Let stand 5 min. Smothered- grilled chicken breast Ingredients: • 4 boneless skinless chicken breast • 1/2 lb of Mesquite Smoked Hormel Bacon • 2 tbsp of Lawry's Season Salt • 1 cup Jack Daniel's BBQ sauce • 2 cups sliced mushrooms • 1/2 cup onion, chopped • 1/2 cup bell pepper, chopped • 4 slices mozzarella cheese • 4 slices American cheese Method: Sprinkle chicken breast with Lawry's seasoning salt. Place on grill cook over medium heat until done. Cook bacon in large skillet. When bacon is done drain skillet, leaving about 1 tsp of bacon grease. Place skillet back on stove on low heat and saute mushrooms, onions and peppers for approx 15 minutes or until tender. Place cooked chicken breast on baking sheet. Cover each breast with BBQ sauce. Place 2-3 slices of cooked bacon on each chicken breast and cover with sauteed mushrooms, onions and pepper, a slice of mozarella cheese and a slice of American cheese. Place cookie sheet with chicken back on grill just long enough to melt cheese. Notes: NOTE* It's faster if you cook bacon first, and then cook your mushrooms, onions and peppers while the chicken breasts are grilling. As soon as chicken is cooked you are ready to put all the ingredients on top and then right back to the grill. Number of servings: 4
9. never boil your chicken before grilling!!! this is how you do it: the night before grilling poke the chicken with a fork and marinate your chicken in seasonings and flavorful liquids in a ziploc bag or in a tightly closed container. the day of, clean your grill with oil and keep your source of heat to one side of the pit for indirect grilling. put some grill marks on your food directly over the heat then move the pieces to the cooler part of the grill and put foil down on that part if you need to keep it from sticking and dripping, baste with your leftover marinade