Skewer Grilled Chicken

Yield: 6 Servings

2 lb chicken breasts

1 t garlic, Crushed

1/4 t tumeric

1 t fish sauce

1 t lemon juice

1 t lemongrass, Ground

1/2 t paprika

1/2 t salt

1 t light soy sauce

1 T oil

Take breasts and bone, skin and cut into 1/4" thick bite size chunks.

In a bowl combine chicken with the remaining ingredients, mix, cover

and refrigerate for 3-4 hrs. Soak bamboo skewers in water 3-4 hrs and

start charcoal fire in grill. Thread chicken pieces onto skewers and

BBQ about 3 min, turn and 3 min more. Serve.

Amy's Grilled Chicken Breasts

Yield: 4 Servings

4 chicken breast halves

1 without skin

2 t dijon mustard

3 1/2 T white wine vinegar

2 t garlic --,Minced

2 t honey

1 1/3 T fresh thyme, or 2 teaspoons

1 -- minced, Dried

1/3 t coarse salt

1 1/3 ds red pepper flakes

1 T olive oil

4 sprigs fresh thyme

Place the chicken breasts within a folded piece of plastic wrap;

sligtly flatten upper portion of each breast with the broad side of a

chef's knife to promote even grilling. Place breasts in a shallow

glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme,

salt and pepper flakes in a small bowl; stir with fork to combine.

Add oil a little at a time and whisk to combine marinade. Pour

marinade over breasts. Cover with plastic wrap and marinate in

refrigerator,turning once or twice in marinade, for at least 2 hours,

or up to 4 hours. Remove breasts from marinade, scraping any bits

clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.

Asian Hot-Que Grill Sauce For Chicken

Yield: 1 Servings

1 stephen ceideburg

2 T brown sugar

2 T red wine vinegar

1 c ketchup

1/2 to 1 teaspoon chinese hot

-mustard

1 lg garlic clove,minced

1 T soy sauce

1 to 3 teaspoons asian chile

-paste with garlic

Combine all ingredients except chile paste in a small saucepan.

Bring

to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups.

To use: Brush on chicken, beef or pork while grilling.

Find some more delicious chicken recipes here:

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Good luck, and enjoy it.

Al Castillo