Any good recipes for grilled chicken?

That are not barbeque. Thanks!Any good recipes for grilled chicken?
This is a Filipino Barbeque recipe:


1 cup soy sauce


6 cloves minced garlic


juice from 1 lemon


1/4 teaspoon ground black pepper


4 tbsp brown sugar


1/2 cup tomato catsup





Marinate for at least an hour. Make sure you grill this on medium heat or else you'll end up with burnt chicken. Because of the sugar, it will easiy burn. This is very tasty, all my American friends and in-laws love it. This can also be used for pork.Any good recipes for grilled chicken?
Hawaiian Grilled Chicken Ingredients:








1/3 c White wine vinegar


2 sm Red bell peppers, halved and


2 sm Onions, halved


2 sm Zucchinis, halved lengthwise


lengthwise


2 sm Yellow squash, halved


1/2 md Size ripe pineapple **


2 1/2 Lb each)


2 Broiler-fryers, split (2 to


3 tb Dried rosemary


1/4 c Coarse grain mustard


seeded





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Hawaiian Grilled Chicken Instructions:





** Cut pineapple lengthwise into 4 pieces, remove core but leave rind on.


In a small bowl, combine vinegar, mustard, and rosemary.


Brush chicken on both sides with 2 tablespoons of the marinade.


Let stand 30 minutes or refrigerate at least 1 hour or overnight.


If refrigerated overnight, remove 30 minutes before grilling.


Place chicken on grill about 6 inches from low-glowing coals.


Grill, turning and basting with reserved marinade, 30 to 50 minutes, or until juices run clear when pierced with a knife.


About 10 minutes before chicken is done, place pineapple and vegetables on grill; brush with marinade.


Cook 3 to 4 minutes; turn.


Brush with marinade; heat 5 minutes longer or until hot.
Try this one.





http://allrecipes.com/Recipe/Lime-Grille鈥?/a>


If you don't like it , you can get more recipes here.





http://allrecipes.com/Recipes/Meat-and-P鈥?/a>
I bought a chimichuri (sp?) sauce once in the mexican section of my grocery store. It was great. Almost a paste of herbs that you smear on before grilling. Great flavor! And keeps for a couple of weeks in the fridge.
Grilled Polynesian Chicken





2 Tablespoons Soy sauce -- lite


1 Tablespoon Brown sugar


1/4 Teaspoon Ginger


1/8 Teaspoon Garlic powder


4 Skinless Boneless Chicken Breast Halves -- boneless


8 Ounces Pineapple Rings In Juice -- drained


4 Teaspoons Coconut





In small bowl, combine soy sauce, brown sugar, ginger and garlic powder; mix well. Place chicken on plate.


Brush both sides of each breast half with soy sauce mixture. Cover; let stand 15 min. at room temperature to marinate. Heat grill. When ready to barbecue, oil grill rack. Place chicken on gas grill over med. high heat or on charcoal grill 4-6 inches from med. high coals. Cook 8-10 min. or until chicken is tender and juices run clear, turning once. Top each with pineapple slice during last few minutes of cooking time. Serve sprinkled with coconut.











Carribean Grilled Chicken





1 14陆-ounce can chicken broth


3/4 cup frozen Florida Orange Juice Concentrate, thawed


2 tablespoons red wine vinegar


1 tablespoon Jamaican jerk seasoning


2 teaspoons finely shredded Florida Orange Peel


2 cloves garlic, minced


6 skinless, boneless medium chicken breast halves


4 teaspoons cornstarch


3 cups hot cooked rice


2 Florida Red Grapefruit, peeled, sliced, and seeded


2 Florida Oranges, peeled, sliced, and seeded


1/4 cup sliced green onions


Green onion brushes* (optional)








In a nonmetallic bowl stir together chicken broth, orange juice


concentrate, vinegar, jerk seasoning, orange peel, and garlic. Cover


and chill half of the mixture for sauce.


Rinse chicken; pat dry. In a plastic bag set in a shallow dish


combine chicken and remaining orange mixture. Close bag and chill


for 2 to 24 hours, turning bag occasionally to distribute marinade.





Drain off marinade and reserve. Place chicken on grill rack of an


uncovered grill. Brush with some of the reserved marinade. Grill


directly over medium coals 12 to 15 minutes or until chicken is


tender and no longer pink, turning once. Discard marinade.





Meanwhile, for sauce, in a medium saucepan combine the remaining


chilled orange mixture with cornstarch. Cook and stir over medium


heat until thickened and bubbly. Cook and stir for 2 minutes more.





To serve, spoon rice on each of 6 dinner plates. Arrange grapefruit


and orange slices on top of rice on each plate; place one piece of


chicken on top of grapefruit and orange slices. Spoon fruit sauce


over chicken and fruit. Sprinkle with green onions. If desired,


garnish with green onion brushes











Italian Grilled Chicken





2 chicken breasts*


1/2 cup extra-virgin olive oil


1 lemon -- juice of


2 tablespoons chopped fresh basil -- (30ml)


2 cloves garlic -- pressed


salt and pepper to taste


boneless, skinless





1. Pound chicken breasts flat until 1/4'; thick.





2. Rub with a little olive oil and garlic.





3. Sprinkle with salt and pepper.





4. Grill using indirect method until done.





5. When finished, drizzle with olive oil and lemon juice, and sprinkle with fresh basil.














GRILLEL CHICKEN BREASTS W/WILD MUSHROOM~....


Yield: 20 Servings





1/2 c Chopped fresh Rosemary


1/2 c Lemon juice


2 tb Dijon Mustard


Salt %26amp; Pepper to taste


1 1/2 c Olive oil


20 Chicken breast halves,


-skinned and boned


10 Shallots, chopped


6 cl Garlic, chopped


1 1/2 lb Shittake Mushrooms, sliced


2 1/2 oz Dried mixed wild mushrooms,


-soaked in hot water 30 min


-drained and chopped


1/2 lb Sun dried tomatoes, soaked


-in hot woater for 30 min


-the drained and choppped


5 tb Flour


6 c Rich beef stock of broth


1/2 c Whipping ream


1/2 c Bourbon (or more to taste)





1. Make a marinade by whisking 2 T rosemary, lemon juice, mustard,


salt and pepper together, then slowly adding 1 Cup of olive oil. Pour


over chicken breast halves and marinate from 1 to 8 hours. 2. Make


the sauce in a large heavy-bottomed pan. Saute the shallots and


garlic in 1/4 cup olive oil until light gold. Add remaing olive oil


and rosemary, shittakes, wild musrooms and tomatoes. Stir well then


sprinkle on flour. Cook an stir for 1 or 2 minutes, then slowly add


the stock, stirring until a sauce forms. Add cream, bourbon salt and


pepper. Bring to a boil, reduce heat and simmer 8 minutes. Remove


from heat, taste, adjust seasoning to taste, and add more bourbon as


desired. 3. Remove chicken from marinade and grill or broil until


cooked but still moist (about 10 min.). Meanwhlie, reheat sauce.


(Recipe may be done ahead. Reheat sauce and chicken separately.) 4.


Arrange chicken on a serving platter and top with sauce.











Hickory Apple Chicken


Grill Mates庐 Hickory BBQ Marinade, ketchup, honey, bacon and apple juice makes a flavorful BBQ sauce for grilled chicken thighs.


Prep Time: 20 minutes


Cook Time: 18 minutes


Makes 8 servings.











Ingredients:


1 package McCormick庐 Grill Mates庐 Hickory BBQ Marinade


1/2 cup ketchup


1 tablespoon Worcestershire sauce


1 tablespoon vinegar


1 tablespoon honey


2 tablespoons apple juice


3 slices bacon, crisply cooked and crumbled


2 pounds boneless chicken thighs


1 tablespoon oil








Directions:


1. Mix first 7 ingredients in large bowl; set aside.


2 Lightly brush chicken with oil. Grill over medium heat 7 to 9 minutes per side or until chicken is cooked through. Brush chicken with prepared BBQ sauce during last 2 minutes of grilling.




















Basil-Garlic Chicken Breasts With Peaches





1 cup balsamic vinegar


1/4 cup molasses


2 tablespoons freshly cracked black pepper


1/2 cup basil -- roughly chopped


3 tablespoons garlic -- minced


1/4 cup olive oil


4 whole boneless chicken breasts**


salt and freshly cracked black pepper -- to taste


4 peaches -- halved and pitted





NOTE: ** 10 to 12 ounces each. If you can't find boneless chicken breasts with the two halves still attached, substitute 8 halves.





INSTRUCTIONS: In a small saucepan over medium-high heat, bring the vinegar to a boil and cook until it is reduced by half, 20 to 25 minutes. Stir in the molasses and black pepper, remove from the heat and set aside.





Meanwhile, in a small bowl, combine the basil, garlic and olive oil, and mix well. Rub the chicken breasts with this mixture, sprinkle lightly with salt and pepper, and grill over a medium fire, skin side down, until the skin is crispy, 8 to 10 minutes. Turn the breasts over and grill for another 6 minutes. To check for doneness, nick one of the breasts at the fattest point; the meat should be fully opaque with no traces of pink.





As the chicken breasts are finishing up, place the peaches on the fire, cut side down, and grill until they are nicely browned, about 2 minutes. Flip them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes. Remove the peaches from the grill, give them another coat of glaze, and serve whole or sliced with the chicken breasts.











Honey-Glazed Chicken and Ribs








-------- ------------ --------------------------------


1 large onion -- chopped


2 cloves of garlic -- minced


2 tablespoons olive oil


1 1/2 cups catsup


2/3 cup honey


1/2 cup soy sauce


2 tablespoons lemon juice


1 teaspoon salt


1 teaspoon ginger


1/4 teaspoon paprika


4 pounds spareribs (cooked) -- cut to serving size


2 small chickens -- cut up and cooked





Saute onion and garlic in oil until onion is tender. Stir in catsup, honey,soy sauce, lemon juice and seasonings. Simmer for 20 minutes or until thickened. Dip spareribs and chicken in sauce. Grill over hot coals for 20 minutes, basting and turning occasionally.








Grilled Rosemary Chicken





2 frying chickens -- 2 to 3 lb


- each -- cut up


1/2 cup fresh rosemary


2 lemons -- juice of


8 garlic cloves -- minced


2/3 cup olive oil





Salt and pepper to taste Rosemary sprigs for garnish





Put the chicken in a glass baking dish or deep plate. Set aside.





In a food processor fitted with a steel knife, chop the rosemary. With the machine running, *** the lemon juice, garlic and olive oil through the feed tube and process for 3 or 4 seconds. Pour the marinade over the chicken, cover and refrigerate.





Let marinate for 2 to 4 hours, turning occasionally.





Grill over hot coals skin side up, basting frequently with the remaining marinade, for about 20 minutes. Turn once with long handled tongs during cooking.





To serve, sprinkle with salt and pepper.





Garnish with rosemary sprigs











Grilled Hawaiian Chicken





1/4 cup unsweetened orange juice


2 tablespoons unsweetened pineapple juice


1 teaspoon minced cilantro leaves


1/4 teaspoon salt


4 chicken breast -- (4 oz)


- halves -- skinned


3/4 cup finely chopped pineapple


2 tablespoons chopped red bell pepper


1 jalapeno pepper -- seeded and


-- chopped


2 tablespoons minced cilantro leaves


1 1/2 teaspoons white wine vinegar


1 teaspoon unsweetened orange juice


1/2 teaspoon pepper





Pineapple leaves





Combine first 4 ingredients in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally.





Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well. Let mixture stand at room temperature for 2 hours.





Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper.





Grill chicken 4 to 5 inches from coals 15 minutes or until done. Turning and basting frequently with reserved marinade.





To serve, top each breast with 3 tablespoons pineapple mixture.





Garnish with pineapple leave














Sweet and Zesty Grilled Chicken


1/4 cup Dijon mustard


3 tablespoons honey


1/2 teaspoon garlic powder


6 boneless, skinless chicken breasts*


(about 1 1/2 pounds)*





Blend mustard, honey and garlic powder in small bowl.





Grill chicken over medium heat for 10 to 15 minutes, turning occasionally and brushing with mustard mixture frequently.





*6 chicken breast halves with bone and skin may be substituted. Grill f