Grilled Chicken

Grilled Taco-Barbecue Chicken

Prep Time:25 min

Start to Finish:25 min

Makes:4 servings

2 tablespoons taco seasoning mix (from 1-oz package)

1 teaspoon dried oregano leaves

4 boneless skinless chicken breasts (about 1 1/4 lb)

1 tablespoon olive or vegetable oil

1/4 cup barbecue sauce

2 tablespoons chili sauce

1/2 teaspoon ground cumin

1. Heat gas or charcoal grill. In shallow bowl, mix taco seasoning

mix and oregano. Brush chicken with oil; sprinkle with taco seasoning

mixture.

2. Place chicken on grill over medium heat. Cover grill; cook 10 to

15 minutes, turning once, until juice of chicken is clear when center

of thickest part is cut.

3. Meanwhile, in small microwavable bowl, mix barbecue sauce, chili

sauce and cumin. Cover; microwave on High 30 to 60 seconds or until

hot. Serve sauce over chicken.

Oven Directions: Heat oven to 375°F. Line shallow baking pan with

foil or spray with cooking spray. Place coated chicken in pan. Bake

25 to 30 minutes, turning once, until juice of chicken is clear when

center of thickest part is cut.

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Grilled Raspberry-Peach Chicken

Prep Time:5 min

Start to Finish:25 min

Makes:4 servings

1/2 cup fresh or frozen unsweetened raspberries

1 small fresh peach, peeled and sliced

2 tablespoons peach brandy or apple juice

2 tablespoons honey

1/4 teaspoon salt

1/4 teaspoon pepper

4 boneless skinless chicken breast halves (1 pound)

Additional raspberries, if desired

1. Place raspberries, peach slices, brandy and honey in blender or

food processor. Cover and blend on high speed about 1 minute or until

smooth. Heat blended mixture in 1-quart saucepan. Keep warm.

2. Sprinkle both sides of chicken with salt and pepper.

3. Brush grill rack with vegetable oil. Heat coals or gas grill for

direct heat.

4. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20

minutes, turning once, until juice is no longer pink when centers of

thickest pieces are cut.

5. Spoon some of the raspberry sauce on serving plate. Place chicken

on sauce. Drizzle with additional sauce. Garnish with additional

raspberries.

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Grilled Sesame-Ginger Chicken

Prep Time:25 min

Start to Finish:25 min

Makes:4 servings

2 tablespoons teriyaki sauce

1 tablespoon sesame seed, toasted

1 teaspoon ground ginger

4 boneless skinless chicken breasts (about 1 1/4 lb)

Hot cooked Japanese curly noodles, if desired

1. Heat gas or charcoal grill. In small bowl, mix teriyaki sauce,

sesame seed and ginger.

2. Carefully brush grill rack with vegetable oil. Place chicken on

grill rack over medium heat. Cover grill; cook 15 to 20 minutes,

brushing frequently with sauce mixture and turning after 10 minutes,

until juice of chicken is clear when center of thickest part is cut.

Discard any remaining sauce mixture.

3. Serve chicken with noodles.

To toast sesame seed, heat in ungreased skillet over medium heat

about 2 minutes, stirring occasionally, until golden brown.

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Grilled Sweet-and-Sour Chicken Packets

Prep Time:30 min

Start to Finish:30 min

Makes:4 servings

4 boneless skinless chicken breasts (about 1 1/4 lb)

1/2 cup sweet-and-sour sauce

1 can (8 oz) pineapple chunks, drained

1 medium bell pepper, cut into strips

1/4 small onion, cut into small wedges

1/2 cup chow mein noodles, if desired

1. Heat gas or charcoal grill. Cut four 18×12-inch pieces of heavy-

duty foil; spray with cooking spray.

2. On one side of each foil piece, place 1 chicken breast. Top each

with 1 tablespoon sweet-and-sour sauce and one-fourth of the

pineapple, bell pepper and onion. Top with remaining sauce.

3. Fold foil over chicken and vegetables so edges meet. Seal edges,

making tight 1/2-inch fold; fold again. Allow space on sides for heat

expansion.

4. When grill is heated, place packets on gas grill over medium heat

or on charcoal grill over medium coals; cover grill. Cook 15 to 20

minutes, rotating packets 1/2 turn after 10 minutes, until juice of

chicken is clear when center of thickest part is cut. Place packets

on plates. Cut large X across top of each packet; fold back foil. Top

with chow mein noodles.

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Mud Slide Ice-Cream Cake

Prep Time:30 min

Start to Finish:6 hr

Makes:15 servings

1 box chocolate fudge cake mix

1/2 cup butter or margarine, melted

2 eggs

2 tablespoons coffee-flavored liqueur or strong coffee

4 cups vanilla ice cream

1 container (12 oz) chocolate frosting

2 tablespoons coffee-flavored liqueur, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom

only of 13×9-inch pan with shortening or cooking spray. In large

bowl, beat cake mix, butter and eggs until well blended. Spread

batter in pan.

2. Bake 19 to 24 minutes or until center is set (top will appear dry

and cracked). Cool completely, about 1 hour..

3. Brush 2 tablespoons liqueur over cake. Let ice cream stand about

15 minutes at room temperature to soften. Spread ice cream over cake.

Freeze 3 hours or until firm.

4. In medium bowl, mix frosting and 2 tablespoons liqueur; spread

over ice cream. Freeze at least 1 hour.

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Caesar Salad Wraps

Prep Time:15 min

Start to Finish:15 min

Makes:4 wraps

16 small romaine leaves, torn into bite-size pieces

1/4 cup chopped red onion

2 tablespoons shredded Parmesan or Romano cheese

1/4 cup Caesar dressing

4 garden vegetable-flavored or plain flour tortillas, 6 to 8 inches

in diameter

4 hard-cooked egg, sliced

2 roma (plum) tomatoes, sliced

1. Toss romaine, onion, cheese and dressing to coat.

2. Spread romaine mixture evenly down center of each tortilla. Top

with eggs and tomatoes.

3. Fold up one end of tortilla about 1 inch over filling; fold right

and left sides over folded end, overlapping. Secure with toothpick if

necessary. Serve immediately

Kelly in IL