Grilled - Barbecued Chicken Recipes

1 1/2 lb boneless,skinless chicken breasts
2 red bell peppers roasted & peeled
2 stalks celery,washed and sliced
1 med red onion,peeled and chopped
1/2 c black beans (about 2,Cooked
1/4 c cilantro leaves,Chopped
1/4 c balsamic vinegar
1/4 c oil
1/4 c orange juice
1/4 c lime juice
2 cloves garlic,peeled and minced
1 t coriander seed,Ground
1/2 t pepper
1/2 t salt
1/4 c sour cream (or non-fat -yogurt)
6 (8-in) flour tortillas

Preheat your grill. Pound the chicken breasts to an even thickness, and grill or broil on both sides until cooked through, but not dried out, about 4 minutes on a side.

It makes sense to grill the peppers at the same time. Slice, and set aside.

Combine the bell peppers, celery, onion, black beans and cilantro in a mixing bowl.

Combine the vinegar, oil, orange juice, lime juice, garlic, coriander, pepper.

Combine with salt and sour cream or yogurt in a jar with a tight-fitting lid. Shake well, and pour the dressing over the vegetables. Marinate the vegetables for 1 hour at room temperature. Do not marinate the vegetables for more than 1 hour.

Place a large skillet over medium heat, and grill the tortillas for 30 seconds on a side to soften.

To serve, divide the chicken among the tortillas, placing it at the center of the tortilla. Divide the vegetables and their dressing on top of the chicken, and roll the tortilla into a cylinder.

Grilled Chicken Breast With Garlic Lemon

6 chicken breast halves
1/4 c olive oil
2 cloves garlic --,Minced
2 T lemon juice -- strained
1 t black pepper
1 t cumin -- optional,Ground
1/2 t salt

Place chicken in shallow dish. Combine all ingredients, pour over both sides of chicken. Cover and refrigerate chicken overnight (or a couple hours if you prefer). Grill covered about 10 min. each side until done.

Grilled Chicken Breasts In Raspberry Vinegar

4 chicken breasts halves
1/4 c chicken stock
1 T lemon juice
1 shallot,finely chopped
1 tbl black pepper
1/2 c raspberry (or wine vinegar)
2 T olive oil
1 t lemon peel,Grated
1/2 t tarragon leaves,Dried

Remove excess fat from chicken breasts & place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients and pour evenly over chicken breasts. Seal bag or cover bowl to marinate in refrigerator 4 hours or overnight.

Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking.

Transfer immediately to preheated grill, skin side up, over low, indirect heat. Cook until tender and juices run clear when chicken is pierced with fork.

Grilled Chicken Italiano

3 1/2 lb chicken,cut-up
1 c italian dressing
1/4 c dry white wine
1/4 t garlic powder

Rinse chicken with cold water and pat dry. Arrange chicken pieces in a glass baking dish. In a medium bowl, combine salad dressing with wine and garlic and pour over chicken. Cover and marinate 2 to 4 hours at room temperature, or overnight in the refrigerator.

Remove chicken from marinade and place on grill on medium heat. Grill chicken pieces, turning frequently and brushing with reserved marinade, until browned outside and cooked through, with no trace of pink near the bone.