Maple-Glazed Chicken Wings |
Sesame Ginger Chicken |
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2 to 3 pounds whole chicken wings Cut chicken wings into three sections; discard wing tip section. In a large reseal able plastic bag, combine remaining ingredients. Reserve 1 cup for basting and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill uncovered, for 8-10 minutes or until juices run clear, basting and turning several times. Yield 6-8 servings These wings have been a hit with family and friends. Use them for hors d'oeuvres for parties or showers, or appetizers. Use your favorite Wood as flavor enhancer. |
2 tablespoons soy sauce In small bowl, combine the first four ingredients; set aside. Pound chicken breasts to 1/2-inch thickness. Grill over medium heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions. Yield: 4 servings. This tempting chicken is a wonderful summer main dish since it's quick and light. Use your favorite wood as flavor enhancer. |
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Exotic Grilled Chicken |
Grilled Lime Chicken | |
1/4 cup soy sauce In a large reseal able plastic bag, combine the first ten ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Add chicken to bag; seal bag and turn to coat. Refrigerate overnight. Drain and discard marinade from chicken. Grill chicken skin side down, uncovered, over medium heat for 15 minutes on each side. Brush with reserved marinade. Grill for 5 minutes. Turn and baste again; grill 5 minutes longer or until meat juices run clear. Discard unused marinade. Yield: 4- 6 servings The marinade makes a savory statement in this grilled chicken recipe. Use your favorite wood as flavor enhancer. |
8 boneless skinless chicken breast Pound chicken breasts to flatten. Combine lime juice, oil, onions, garlic, 2 tablespoons dill and pepper in a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 2-4 hours. Drain and discard marinade. Grill chicken, uncovered, over medium heart for 12-15 minutes or until tender and juices run clear. Turn after 6 minutes. Sprinkle with remaining dill before serving. Yield 8 servings. This easy recipe has a wonderful marinade with lime juice, garlic and dill that makes the chicken tangy and tasty. Use your favorite wood as flavor enhancer. |