Grilled Chicken Five Ways

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Grilled Chicken with Chipotle-Peach Glaze

Prep Time:30 min

Start to Finish:30 min

Makes:8 servings

1/2 cup peach preserves

1/4 cup lime juice

1 canned chipotle chile in adobo sauce, seeded, chopped

1 teaspoon adobo sauce (from can of chiles)

2 tablespoons chopped fresh cilantro

8 boneless skinless chicken breasts (about 2 1/2 lb)

1 teaspoon garlic-pepper blend

1/2 teaspoon ground cumin

1/2 teaspoon salt

4 peaches, cut in half and pitted, if desired

Cilantro sprigs

1. Heat gas or charcoal grill. In 1-quart saucepan, mix preserves,

lime juice, chile and adobo sauce. Heat over low heat, stirring

occasionally, until preserves are melted. Stir in chopped cilantro;

set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.

2. Place chicken on grill. Cover grill; cook over medium heat 15 to

20 minutes, turning once or twice and brushing with preserves mixture

during last 2 minutes of grilling, until juice of chicken is clear

when center of thickest part is cut. Add peach halves to grill for

last 2 to 3 minutes of grilling just until heated.

3. Heat any remaining preserves mixture to boiling; boil and stir 1

minute. Serve with chicken and peaches. Garnish with cilantro sprigs.

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Grilled Chicken Kabob Caesar Salad

Prep Time:30 min

Start to Finish:30 min

Makes:4 servings

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

8 medium green onions, cut into 4-inch pieces

1 large red bell pepper, cut into wedges

3/4 cup Caesar dressing

1 bag (10 ounces) ready-to-eat romaine lettuce

1/2 cup croutons

1/4 cup shredded Parmesan cheese (1 ounce)

1. Heat coals or gas grill for direct heat. Thread chicken, onions

and bell pepper alternately on each of four 10-inch metal skewers,

leaving space between each piece. Reserve 1/2 cup of the dressing for

serving. Brush skewers with remaining 1/4 cup dressing.

2. Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12

minutes or until chicken is no longer pink in center.

3. Arrange kabobs on romaine; top with croutons and cheese. Serve

with reserved 1/2 cup dressing.

.

Apricot Salsa Grilled Chicken Salad

Prep Time:40 min

Start to Finish:40 min

Makes:4 servings

Salsa:

2/3 cup orange juice

1/2 cup chopped dried apricots

2 tablespoons apricot preserves

1 tablespoon olive or vegetable oil

3/4 cup chopped red bell pepper

2 tablespoons chopped fresh cilantro

2 tablespoons sliced green onions

1 teaspoon grated orange peel

Salad:

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

1 tablespoon olive or vegetable oil

1/2 teaspoon garlic salt

6 cups bite-size pieces mixed salad greens

1. Reserve 2 tablespoons of the orange juice; set aside. In 1-quart

saucepan, heat apricots and remaining orange juice to boiling; reduce

heat. Simmer uncovered 3 to 5 minutes or until most of the orange

juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 2

tablespoons orange juice, the preserves and oil. Stir in apricot

mixture and remaining salsa ingredients.

2. Heat gas or charcoal grill. Brush chicken with oil; sprinkle with

garlic salt. Place chicken on grill. Cover grill; cook over medium

heat 15 to 20 minutes, turning once, until juice of chicken is clear

when center of thickest part is cut. Cut chicken into 1/2-inch

slices.

3. Divide salad greens among 4 plates. Top with chicken and salsa.

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Grilled Chicken Fajitas

Prep Time:20 min

Start to Finish:1 hr 30 min

Makes:4 servings

1/4 cup lime juice

1 tablespoon vegetable oil

1 teaspoon chili powder

1 pound boneless skinless chicken breast halves, cut into 4×1/4-inch

strips

1 medium onion, cut into 1/4-inch slices

8 flour tortillas (8 inches in diameter)

1 cup salsa (any variety)

1/2 cup guacamole, if desired

1. Mix lime juice, oil and chili powder in shallow glass or plastic

dish or heavy-duty resealable plastic food-storage bag. Add chicken

and onion; turn to coat with marinade. Cover dish or seal bag and

refrigerate at least 1 hour but no longer than 24 hours.

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

direct heat.

3. Remove chicken and onion from marinade; reserve marinade. Cover

and grill chicken and onion 4 to 6 inches from medium heat 8 to 10

minutes, brushing frequently with marinade and turning once, until

chicken is no longer pink in center. Discard any remaining marinade.

4. Divide chicken and onion among tortillas, placing in center. Fold

one end of tortilla up about 1 inch over chicken mixture; fold right

and left sides over folded end, overlapping. Fold remaining end down.

Top with salsa and guacamole.

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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 (170°F). Place

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

foil. Top with chow mein noodles.

.

Grilled Chicken Kabob Caesar Salad

Prep Time:30 min

Start to Finish:30 min

Makes:4 servings

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

8 medium green onions, cut into 4-inch pieces

1 large red bell pepper, cut into wedges

3/4 cup Caesar dressing

1 bag (10 ounces) ready-to-eat romaine lettuce

1/2 cup croutons

1/4 cup shredded Parmesan cheese (1 ounce)

1. Heat coals or gas grill for direct heat. Thread chicken, onions

and bell pepper alternately on each of four 10-inch metal skewers,

leaving space between each piece. Reserve 1/2 cup of the dressing for

serving. Brush skewers with remaining 1/4 cup dressing.

2. Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12

minutes or until chicken is no longer pink in center.

3. Arrange kabobs on romaine; top with croutons and cheese. Serve

with reserved 1/2 cup dressing.

.

Apricot Salsa Grilled Chicken Salad

Prep Time:40 min

Start to Finish:40 min

Makes:4 servings

Salsa:

2/3 cup orange juice

1/2 cup chopped dried apricots

2 tablespoons apricot preserves

1 tablespoon olive or vegetable oil

3/4 cup chopped red bell pepper

2 tablespoons chopped fresh cilantro

2 tablespoons sliced green onions

1 teaspoon grated orange peel

Salad:

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

1 tablespoon olive or vegetable oil

1/2 teaspoon garlic salt

6 cups bite-size pieces mixed salad greens

1. Reserve 2 tablespoons of the orange juice; set aside. In 1-quart

saucepan, heat apricots and remaining orange juice to boiling; reduce

heat. Simmer uncovered 3 to 5 minutes or until most of the orange

juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 2

tablespoons orange juice, the preserves and oil. Stir in apricot

mixture and remaining salsa ingredients.

2. Heat gas or charcoal grill. Brush chicken with oil; sprinkle with

garlic salt. Place chicken on grill. Cover grill; cook over medium

heat 15 to 20 minutes, turning once, until juice of chicken is clear

when center of thickest part is cut. Cut chicken into 1/2-inch

slices.

3. Divide salad greens among 4 plates. Top with chicken and salsa.

.

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