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Grilled Chicken Breasts

Grilled Fruit and Herb Chicken

What you need:

  • 4 boneless and skinless chicken breast halves
  • 4 slices fresh lemon
  • 3/4 cup apricot jam
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh minced garlic
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon garlic salt with parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 sheets 12×18 heavy duty aluminum foil

Mix apricot jam, olive oil, rosemary, garlic salt, kosher salt and black pepper in a small bowl and stir until thoroughly combined. Place 2 chicken halves on each sheet of aluminum foil. Pour half of the mixture on top of chicken in one foil and the other half on the other foil. Top each chicken breast with a lemon slice. Fold over the sides of the foil to create a packet. Cook the packets on a pre-heated covered grill over medium-high heat for 12-15 minutes until chicken is cooked through. Carefully open the packets to allow steam to escape before serving.

Rich and Creamy Grilled Chicken

What you need:

  • 2 boneless and skinless chicken breast halves
  • 3/4 cup creamy salad dressing
  • 1/2 cup Italian-style salad dressing
  • 1/8 teaspoon cayenne pepper

In a large bowl, mix together creamy salad dressing, Italian-style dressing and cayenne pepper. Mix well to combine ingredients well. Add chicken to the bowl and toss to coat evenly. Cover and refrigerate for at least 2 hours. When ready, discard excess marinade and cook chicken in a pre-heated grill over medium-high heat for 6-8 minutes per side or until cooked through. Allow to cool before serving.