Whats a good and easy recipe to cook grilled chicken?

I would like something with marinated in wine or something like that.Whats a good and easy recipe to cook grilled chicken?
This is one simple way....


Grill the chicken first...olive oil, salt pepper.


Remove chicken from the skillet.





Make the Sauce:


add white wine to the skillet (Don't clean the skillet after cooking the chicken).


add Lemon, olive oil, butter


add chopped herbs: parsley, terragon, chives


add salt/pepper for taste





Pour sauce over chicken and serve.Whats a good and easy recipe to cook grilled chicken?
rub herbs on the filet. such as basil, ground cayenne pepper, soy sauce, thyme, and put a bit of sesame oil..
grilll it on a grilll with a bunch of seasonings
couple of my favorites....marinate in Italian Dressing for a day - then grill...yummy!! Also, there's a special marinade they sell in New York - called Speidie...you can order it off the website. Just Google Speidie marinade (famous in the Binghamton, New York area).REALLY good stuff for grilling ckn or pork.
STUFFED GRILLED CHICKEN BREASTS


6 split chicken breasts


1/2 lb Italian sausage meat


3 cloves fresh garlic, minced


4 strips hickory or maple flavored bacon, chopped


1/4 lb fresh mushrooms, finely chopped


2 tablespoons butter


1 tablespoon fresh parsley, minced


1/4 teaspoon paprika


1/2 cup bread crumbs


1/8 teaspoon each onion and garlic powder


1 cup sherry


6 bacon strips


salt and pepper, to taste


wooden toothpicks or butcher's string


Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.


Preheat grill until it reaches 350掳F.





Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.





Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.





Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).





When chicken is pierced with a fork and juices run clear, it is done.





If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
Marinate over night in ranch DRESSING, OIL AND VINEGAR,BUY ONE OF THOSE READY MADE ONES. eMERIL AS SOME GOOD ONES.
Brick-Grilled Chicken:





Notes: Instead of bricks, you can use cast-iron pans (20 to 25 lb. total) to flatten birds. Weights work best if equally sized and evenly distributed.





2 chickens (about 3 lb. each), 4 Cornish hens (about 1 3/4 lb. each), or 8 quail (4 1/2 to 6 oz. each)


1/4 cup lemon juice


1/4 cup chopped parsley


About 3 tablespoons olive oil


3 tablespoons minced garlic


1 teaspoon dried basil


1 teaspoon dried oregano


1/2 teaspoon coarse-ground pepper


1/2 teaspoon hot chili flakes


About 1/2 teaspoon salt


Lemon wedges





1. Remove neck and giblets from chickens, hens, or quail if present; reserve for another use or discard. Pull off and discard any lumps of fat from birds. With poultry shears or kitchen scissors, cut along one side of backbone on each bird, cutting back completely in two; for chickens, cut along other side of backbones as well and discard backbones. Rinse birds well and pat dry. Pull birds open and set skin side up on a flat surface; with your hand, press birds to flatten.





2. In a 9- by 13-inch baking dish, mix lemon juice, parsley, olive oil, garlic, basil, oregano, pepper, chili flakes, and 1/2 teaspoon salt. Rub mixture all over birds. Place in dish, overlapping and stacking as needed. Cover and chill at least 30 minutes or up to 1 day.





3. Set birds, skin side down and side by side, on a 12- by 17-inch section of an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Set a 12- by 17-inch roasting pan, right side up, on birds. Distribute 4 clean bricks (5 to 6 lb. each) evenly in pan (see notes).





4. Cover grill and cook until skin is well browned (lift pan to check), about 20 minutes for chickens, 18 minutes for hens, and 12 to 15 minutes for quail. Remove weighted pan and, with a wide spatula, turn birds over. Cover grill and cook without weighted pan until meat at thigh bones is no longer pink (cut to test), 5 to 10 minutes longer for chickens and hens, 2 to 5 minutes for quail.





5. Transfer birds, skin up, to a platter. With a knife or poultry shears, cut chickens into quarters and hens into halves if desired. Serve with lemon wedges to squeeze over birds. Add salt to taste.





Yield: Makes 4 servings
Put seasoned (salt and pepper) uncooked chicken in a plastic, durable bag. Add to it: 4 tablespoons of both lemon and orange juice - More for more chicken. To this, add sprigs of rosemary. Try cutting some of the pieces up before adding them to the bag because this will release the oils quicker. Add 4 tablespoons of extra virgin olive oil. Let this sit for 15 minutes minimum or even overnight. You can change this up in many ways - Use thyme and oregano for an italian theme - then serve on pasta topped with fresh tomatoes. I usually grill this on the grill. HOwever, you can bake it, too. Oh - one more tip - I usually make extra marinade and I dont put it in the bag - reason? Because this can be used as a sauce.
Marinate the chicken at least 4 hours before cooking, with black pepper, salt, mustard, garlic powder, pre heat oven at 350o F. before putting the chicken in the oven cut a green lime or lemon, making like a Cross in the whole lemon, and put it inside the whole chicken, cook until done, put some margarine over the skin so the chicken skin will be shiny and golden.Good luck the flavor of the meat is delicious because of the lemon flavors and it is different.
Grilled Chicken Breast with a Champagne Sauce





This is a great use for leftover Champagne. You can substitute any white wine and get great results.





Makes 2 servings





Ingredients:





2 boneless chicken breast halves


1 tablespoon olive oil


salt and freshly ground pepper





Champagne Sauce:





1 tablespoon olive oil


2 tablespoons butter


1/4 cup shallots, finely chopped


1/2 cup mushrooms


1/4 cup champagne


1/2 cup heavy cream





Preparation:





Chicken Breast:





Prepare the grill. Rub the chicken with olive oil and season with salt and pepper. Put the chicken on the grill and cook for three minutes. Turn and cook for three more minutes. (You want the internal temperature to be 165 degrees F.)





Champagne Sauce:





Heat the olive oil and butter in a saucepan on a medium flame. Add the shallots cook for two minutes. Add the mushrooms and cook until soft. Add the champagne and cook for five minutes. Add the cream and cook until reduced by about one quarter. Stir occasionally so that the sauce does not burn. Arrange chicken on the plate. Pour sauce over and serve.
wine, garlic, thyme, olive oil, salt, pepper,cumin seed