Makes 4 servings.

The sweet, mild basting sauce produces a caramelized crust that helps keep the chicken tender and juicy during cooking. For a smokier flavor, add chips or chunks of hickory, mesquite or other flavored woods. Because of the sugar in the sauce, indirect heat is used in this recipe so the chicken will not get charred.

1 1/2 cups tomato puree
1 cup cider vinegar
1/3 cup olive oil
1/3 cup Worcestershire sauce
1/2 cup firmly packed dark brown sugar
1/4 cup molasses
3 tablespoons prepared mustard
2 teaspoons minced garlic Juice of 1 lemon
1 (3- to 4-pound) chicken, cut into serving pieces

Combine tomato puree, vinegar, oil, Worcestershire, sugar, molasses, mustard, garlic and lemon juice in a large nonreactive saucepan. Simmer for 15 minutes, stirring often. Set aside for 1 hour to permit flavors to meld.

Pat chicken dry.

Prepare charcoal fire for indirect-heat cooking. When coals are ready, place chicken directly over hot coals; lightly brown on both sides (about 5 minutes per side). Rearrange chicken on rack so pieces are not directly over coals; close lid. Cook, monitoring coals to maintain a low cooking temperature (about 225 degrees F), for 15 minutes. Then turn chicken again.

Grill another 15 minutes, then place heavy-duty aluminum foil under chicken to help prevent flare-ups. Baste chicken with half of the sauce, reserving remaining sauce. Close lid. Every 10 minutes, baste chicken; turn over. Chicken is done when internal temperature of thickest part of breast meat registers 170 degrees F and other parts register 180 degrees F (50 minutes to 1 hour total).

Pass reserved sauce at the table.

Related posts

• Southern Comfort Basted Barbecue Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• Grilled Lemon Chicken Salad with Dill Cream Dressing recipe | grilled chicken recipes | barbecue recipes (0)
• Grilled Chicken with Nectarine Salsa recipe | grilled chicken recipes | barbecue recipes (0)
• Grilled Chicken Cordon Bleu recipe | grilled chicken recipes | barbecue recipes (0)
• Diabolical Chicken recipe | grilled chicken recipes | barbecue recipes (0)

Source: Bon Appetit – August 2002

A grill pan is just the thing for cooking the chicken and zucchini in this recipe.

3/4 cup chopped fresh dill
1/2 cup plus 2 tablespoons olive oil
4 tablespoons fresh lemon juice
1 large shallot, finely chopped
3 teaspoons grated lemon peel
4 large skinless boneless chicken breast halves
3 tablespoons mayonnaise
3 tablespoons sour cream
1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch cubes
1 pound medium zucchini, cut on diagonal into 1/4-inch thick slices
3 celery stalks, thinly sliced
1 cup coarsely chopped pitted large green Sicilian olives
    or other brine-cured green olives

Combine 1/2 cup dill, 1/2 cup olive oil, 3 tablespoons lemon juice, shallot and 2 teaspoons lemon peel in large bowl; whisk to blend. Season with salt and pepper. Add chicken and stir to coat. Marinate at room temperature 1 hour or chill up to 8 hours, turning chicken occasionally.

Combine mayonnaise, sour cream, 1/4 cup dill, 1 tablespoon lemon juice and 1 teaspoon peel in small bowl; whisk to blend. Season with salt and pepper. Cover and chill until ready to use.

Steam potatoes until just tender, about 12 minutes. Transfer to large bowl; sprinkle with salt and pepper.

Combine zucchini slices and 2 tablespoons olive oil in medium bowl. Sprinkle with salt; toss to coat. Heat grill pan or large ridged cast iron skillet over high heat until very hot, about 4 minutes. Working in batches, grill zucchini slices until just crisp-tender, about 1 minute per side; transfer to plate. Grill chicken until brown and cooked through, about 6 minutes per side. Transfer to work surface; cool 15 minutes.

Cut chicken into 1/2-inch cubes; add to potatoes in bowl. Mix in celery, olives and dressing; season with salt and pepper.

Overlap zucchini slices around edge of platter. Mound chicken salad in center.

Related posts

• waldorf chicken salad recipe | weight watchers recipes (0)
• sweet potato salad recipe | african recipes (0)
• southern sweet potato salad recipe | vegetable salad recipes | salads (0)
• red potato salad recipe | weight watchers recipes (0)
• olive garden pollo limone recipe | restaurant recipes (0)

2 broiler-fryer chickens, halved
2 cups olive oil
2 cups vinegar
1 cup dry wine
1 tablespoon salt
1 teaspoon red pepper flakes
2 teaspoons oregano
1 teaspoon thyme
1 tablespoon parsley
1 clove garlic, minced

Make sauce by mixing together all ingredients except chicken and heat to boiling point; coat chicken halves with sauce and place on preheated charcoal grill. Cook approximately 1 hour or until done, basting frequently and turning.

Makes 4 servings.

Related posts

• Texas Butt Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• taco chicken recipe | grilled chicken recipes | barbecue recipes (0)
• Spatchcocked Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• Southern Comfort Basted Barbecue Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• oven baked barbecue chicken recipe | grilled chicken recipes | barbecue recipes (0)

4 boneless, skinless chicken breasts

Margarita Marinade
1/4 cup tequila
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon honey
1 tablespoon minced cilantro
1 tablespoon vegetable oil
1 small fresh jalape

Related posts

• Texas Butt Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• taco chicken recipe | grilled chicken recipes | barbecue recipes (0)
• Spatchcocked Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• Southern Comfort Basted Barbecue Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• oven baked barbecue chicken recipe | grilled chicken recipes | barbecue recipes (0)

2 tablespoons dry taco seasoning mix
1 teaspoon chili powder
1/4 teaspoon salt
1 1/2 pounds boneless, skinless chicken thighs
Nonstick cooking spray

Preheat grill to medium-high heat.

In a small bowl, combine taco seasoning mix, chili powder and salt. Spray each thigh lightly with cooking spray. Sprinkle the taco seasoning mixture on each thigh and rub evenly, coating well. Grill the chicken, turning occasionally, for 15 to 18 minutes or until no pink remains in the chicken and the juices run clear.

Related posts

• oven baked barbecue chicken recipe | grilled chicken recipes | barbecue recipes (0)
• Honey Jalapeno Chicken with Tomato Olivada recipe | grilled chicken recipes | barbecue recipes (0)
• zesty chicken oregano (kotopoulo me riganates skaras) recipe | greek recipes (0)
• wild rice stuffing recipe | Christmas stuffing recipes (0)
• Wessonality Fried Chicken recipe | chicken recipes (0)

width=”150″ height=”192″>

Recipe and photo courtesy of National Honey Board – used with permission

1/2 red jalapeno pepper, stemmed, seeded
    and chopped (about 1 teaspoon)
1/4 cup honey, divided
1/4 teaspoon salt, divided
4 boneless, skinless chicken breast halves
1 medium tomato, peeled, seeded, and diced
1/2 cup minced red onion
1/4 cup finely chopped green bell pepper
12 Kalamata olives, pitted and chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Watercress sprigs, for garnish

In a blender, puree jalapeno with 2 tablespoons honey and 1/8 teaspoon salt. Rub chicken with mixture; cover and refrigerate 1 hour.

Tomato Olivada

In a small bowl, mix remaining 2 tablespoons honey and 1/8 teaspoon salt with tomato, onion, green pepper, olives, vinegar and olive oil. Grill chicken over medium coals, cooking and turning until skin is browned and crisp and juices run clear.

Serve Tomato Olivada alongside chicken and garnish with watercress sprigs.

Nutritional Information Per Serving (1/4 of recipe): Calories: 264; Total Fat : 9 g; Protein: 24 g; Cholesterol: 63 mg; Carbohydrates: 23 g; Sodium: 387 mg

Related posts

• thai chicken wraps recipe | savory wrap recipes (0)
• taco chicken recipe | grilled chicken recipes | barbecue recipes (0)
• sweet and sour chicken recipe | microwave recipes (0)
• spicy chicken lasagna recipe | pasta recipes (0)
• smothered cajun potatoes recipe | louisiana recipes | creole recipes | cajun recipes (0)

4 skinless boneless chicken breasts
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
1 tablespoon white or red wine vinegar
1/4 teaspoon dried thyme
4 large thin slices baked ham
4 thin slices Swiss cheese

Butterfly each chicken breast by halving it horizontally, but leaving one side attached, so that it opens into a large thin cutlet.

Whisk together the mustard, oil, lemon vinegar and thyme. On a plate coat the chicken with the marinade, stacking the breasts as they are coated. Cover the chicken and let it marinate in the refrigerator for 30 minutes to 3 hours.

Discard the marinade and grill the opened chicken breasts over hot coals for 5 minutes. Turn and top each with a slice of ham and Swiss. Cook another 5 minutes.

Serves 4.

Related posts

• whiskey creek steakhouse loaded chicken sandwich recipe | restaurant recipes (0)
• Diabolical Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• cocky bull creamed spinach recipe | restaurant recipes (0)
• classic buffalo wings recipe | chicken wing recipes | chicken wings (0)
• viennese cheesecake recipe | topfen schnitten recipe | german recipes (0)

Tags: barbecue,grilled chicken, bread, Chicken, recipes

Related posts

• Diabolical Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• walnut-cranberry corn bread stuffing recipe | Christmas stuffing recipes (0)
• voodoo witch’s hands recipe | halloween recipes (0)
• tuscan-style ribollita recipe | italian recipes (0)
• turkey rice casserole recipe | leftover turkey recipes (0)

6 (6 ounce) skinless chicken breasts
3/4 cup Southern Comfort
1/2 cup brown sugar
1 cup catsup
2 teaspoons Worcestershire sauce
1/2 cup red wine vinegar
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and pepper

Combine all ingredients except chicken in bowl; mix well. Place some sauce in separate dish for dipping.

Lightly brush chicken with sauce; grill. Continue to baste until chicken is done.

Related posts

• Grilled Lemon Chicken Salad with Dill Cream Dressing recipe | grilled chicken recipes | barbecue recipes (0)
• Grilled Chicken with Nectarine Salsa recipe | grilled chicken recipes | barbecue recipes (0)
• Grilled Chicken Cordon Bleu recipe | grilled chicken recipes | barbecue recipes (0)
• Georgia-Style Chicken Barbecue recipe | grilled chicken recipes | barbecue recipes (0)
• Diabolical Chicken recipe | grilled chicken recipes | barbecue recipes (0)

2 cups tomatoes, canned or fresh
1/4 cup chili sauce
1/4 cup A-1 Sauce
1/3 cup vinegar
2 tablespoons brown sugar
2 onions, minced
1 tablespoon paprika
1 teaspoon salt
1 tablespoon Worcestershire sauce
Garlic, to taste

Break tomatoes into small pieces. Add all other ingredients. Simmer until well cooked. Pour over chicken which has been layered in a baking dish, and bake one hour at 325 degrees F. If mixture becomes thick before meat is done, add a little water. May be used over ribs, also.

Related posts

• taco chicken recipe | grilled chicken recipes | barbecue recipes (0)
• Honey Jalapeno Chicken with Tomato Olivada recipe | grilled chicken recipes | barbecue recipes (0)
• zesty chicken oregano (kotopoulo me riganates skaras) recipe | greek recipes (0)
• wild rice stuffing recipe | Christmas stuffing recipes (0)
• Wessonality Fried Chicken recipe | chicken recipes (0)

1 (3 1/2 pound) chicken, cut up
3 large lemons
1/4 cup olive oil or vegetable oil
1/2 cup fresh rosemary or 3 tablespoon dried rosemary
6 cloves garlic, minced or pressed
Rosemary sprigs
Lemon wedges
Salt and pepper

Remove and discard excess fat from chicken. Rinse chicken and pat dry. Cut lemons in half and ream juice to make 3/4 cup. Combine reamed lemon shells, lemon juice, oil, the 1/2 cup rosemary and garlic in a large heavy-duty plastic bag or nonreactive bowl. Add chicken and seal bag (or cover bowl). Rotate bag to distribute marinade and place in a shallow pan. Refrigerate for at least 4 hours or until the next day, turning chicken occasionally.

Remove chicken from bag, reserving marinade. Arrange chicken, bone side done in center of cooking grate. Place lid on grill. Cook, brushing occasionally with reserved marinade, until meat near bone is no longer pink (30 to 35 minutes for breasts, 35 to 45 minutes for thighs and drumsticks; cut to test).

Transfer chicken to a platter or individual plates. Garnish with rosemary sprigs and lemon wedges. Season to taste with salt and pepper.

Makes 4 servings.

Related posts

• Grilled Lemon Chicken Salad with Dill Cream Dressing recipe | grilled chicken recipes | barbecue recipes (0)
• Diabolical Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• Southern Comfort Basted Barbecue Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• sevilla sauce recipe | condiment recipes | condiments (0)
• olive garden pollo limone recipe | restaurant recipes (0)

1 cup orange juice
1 teaspoon garlic powder
1/2 cup chopped cilantro
2 tablespoons soy sauce
1 teaspoon chili powder
Salt and pepper, to taste
4 boneless, skinless chicken breasts
Tortillas (optional)

In a large bowl, mix orange juice, garlic powder, cilantro, soy, chili powder, salt and pepper. Place chicken inside a large zip-top bag and pour marinade into bag. Let chicken marinate in the refrigerator for 1 to 24 hours, the longer the better.

Prepare barbecue grill. When it’s hot, grill chicken breasts until they are no longer pink on the inside. Watch closely, as chicken breasts cook quickly. Chicken can be served whole or cut up and wrapped in tortillas.

Related posts

• Texas Butt Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• taco chicken recipe | grilled chicken recipes | barbecue recipes (0)
• Spatchcocked Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• Southern Comfort Basted Barbecue Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• oven baked barbecue chicken recipe | grilled chicken recipes | barbecue recipes (0)

Tags: barbecue,grilled chicken, Chicken, recipes

Related posts

• Voodoo Chicken with Cornbread Stuffing recipe | grilled chicken recipes | barbecue recipes (0)
• Tropical Chicken Kabobs recipe | grilled chicken recipes | barbecue recipes (0)
• Texas Butt Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• taco chicken recipe | grilled chicken recipes | barbecue recipes (0)
• Spatchcocked Chicken recipe | grilled chicken recipes | barbecue recipes (0)

Tags: barbecue,grilled chicken, Chicken, recipes

Related posts

• Voodoo Chicken with Cornbread Stuffing recipe | grilled chicken recipes | barbecue recipes (0)
• Texas Butt Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• taco chicken recipe | grilled chicken recipes | barbecue recipes (0)
• Spatchcocked Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• Southern Comfort Basted Barbecue Chicken recipe | grilled chicken recipes | barbecue recipes (0)

Tags: barbecue,grilled chicken, Chicken, recipes

Related posts

• Voodoo Chicken with Cornbread Stuffing recipe | grilled chicken recipes | barbecue recipes (0)
• Tropical Chicken Kabobs recipe | grilled chicken recipes | barbecue recipes (0)
• Texas Butt Chicken recipe | grilled chicken recipes | barbecue recipes (0)
• taco chicken recipe | grilled chicken recipes | barbecue recipes (0)
• Spatchcocked Chicken recipe | grilled chicken recipes | barbecue recipes (0)