What are you grilling right now?
07-19-2009, 06:14 PM
#54
JK Freak
Join Date: Jun 2008
Location: Chicago, Illinois, United States
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1/4 cup low-fat vinaigrette dressing, such as sun-dried tomato
2 tablespoons worcestershire sauce
2 tablespoons spicy barbecue sauce
12 skinless, boneless chicken thighs, trimmed of visible fat (about 3 pounds)
1. In a small bowl, combine the dressing, Worcestershire sauce, and barbecue sauce. Place the chicken in a large, shallow dish and pour the marinade on top, turning to coat. Cover and refrigerate for up to 24 hours.2. Preheat the grill to high. Grill the chicken pieces, turning often, for 20 to 25 minutes, or until a thermometer inserted in the thickest portion registers 170°F, the juices run clear, and the chicken is golden on all sides.
Also I add a bit of Louisiana hot sauce and the sauce that I use is Sweet Baby Rays Hot and Spicy
or
Chicken Tex-Mex(Makes 2 servings)
4 boneless, skinless chicken breast halves
1/2 cup fat-free Italian dressing
1 can (16 ounces) mexican-style stewed tomatoes
2 cloves garlic, minced
2 jalapeno chile peppers, minced1/4 teaspoon dried cilantro1/4 cup (1 ounces) freshly grated Parmesan cheese or shredded reduced-fat Monterey Jack cheese1 cup brown rice
1. Place the chicken in a 13” x 9” baking dish. Pierce in several places with a fork. Pour the dressing over the top, turning to coat both sides. Cover and refrigerate for at least 15 minutes.
2. Meanwhile, preheat the oven to 400°F. In a medium saucepan over medium heat, combine the tomatoes (with juice), garlic, peppers, and cilantro. Simmer for 20 minutes. Reserve 1/4 cup of the tomato mixture. Pour the remaining tomato mixture over the chicken.
3. Bake the chicken for 40 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Sprinkle with the cheese.
4. Meanwhile, prepare the rice according to package directions. Stir in the reserved 1/4 cup tomato mixture.
Serve with the chicken.
07-20-2009, 06:55 AM
#57
JK Junkie
Join Date: May 2008
Location: Fort Wayne, IN
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Thanks Shoup! I will have to start a separate Word Document on my computer of all the great chicken options I am getting. Can't wait to try these.
That fish dinner looks great! And the ribs look like they would melt off the bone!
That fish dinner looks great! And the ribs look like they would melt off the bone!
Barbecue Chicken(Makes 6 servings)
1/4 cup low-fat vinaigrette dressing, such as sun-dried tomato
2 tablespoons worcestershire sauce
2 tablespoons spicy barbecue sauce
12 skinless, boneless chicken thighs, trimmed of visible fat (about 3 pounds)
1. In a small bowl, combine the dressing, Worcestershire sauce, and barbecue sauce. Place the chicken in a large, shallow dish and pour the marinade on top, turning to coat. Cover and refrigerate for up to 24 hours.2. Preheat the grill to high. Grill the chicken pieces, turning often, for 20 to 25 minutes, or until a thermometer inserted in the thickest portion registers 170°F, the juices run clear, and the chicken is golden on all sides.
Also I add a bit of Louisiana hot sauce and the sauce that I use is Sweet Baby Rays Hot and Spicy
or
Chicken Tex-Mex(Makes 2 servings)
4 boneless, skinless chicken breast halves
1/2 cup fat-free Italian dressing
1 can (16 ounces) mexican-style stewed tomatoes
2 cloves garlic, minced
2 jalapeno chile peppers, minced1/4 teaspoon dried cilantro1/4 cup (1 ounces) freshly grated Parmesan cheese or shredded reduced-fat Monterey Jack cheese1 cup brown rice
1. Place the chicken in a 13” x 9” baking dish. Pierce in several places with a fork. Pour the dressing over the top, turning to coat both sides. Cover and refrigerate for at least 15 minutes.
2. Meanwhile, preheat the oven to 400°F. In a medium saucepan over medium heat, combine the tomatoes (with juice), garlic, peppers, and cilantro. Simmer for 20 minutes. Reserve 1/4 cup of the tomato mixture. Pour the remaining tomato mixture over the chicken.
3. Bake the chicken for 40 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Sprinkle with the cheese.
4. Meanwhile, prepare the rice according to package directions. Stir in the reserved 1/4 cup tomato mixture.
Serve with the chicken.
1/4 cup low-fat vinaigrette dressing, such as sun-dried tomato
2 tablespoons worcestershire sauce
2 tablespoons spicy barbecue sauce
12 skinless, boneless chicken thighs, trimmed of visible fat (about 3 pounds)
1. In a small bowl, combine the dressing, Worcestershire sauce, and barbecue sauce. Place the chicken in a large, shallow dish and pour the marinade on top, turning to coat. Cover and refrigerate for up to 24 hours.2. Preheat the grill to high. Grill the chicken pieces, turning often, for 20 to 25 minutes, or until a thermometer inserted in the thickest portion registers 170°F, the juices run clear, and the chicken is golden on all sides.
Also I add a bit of Louisiana hot sauce and the sauce that I use is Sweet Baby Rays Hot and Spicy
or
Chicken Tex-Mex(Makes 2 servings)
4 boneless, skinless chicken breast halves
1/2 cup fat-free Italian dressing
1 can (16 ounces) mexican-style stewed tomatoes
2 cloves garlic, minced
2 jalapeno chile peppers, minced1/4 teaspoon dried cilantro1/4 cup (1 ounces) freshly grated Parmesan cheese or shredded reduced-fat Monterey Jack cheese1 cup brown rice
1. Place the chicken in a 13” x 9” baking dish. Pierce in several places with a fork. Pour the dressing over the top, turning to coat both sides. Cover and refrigerate for at least 15 minutes.
2. Meanwhile, preheat the oven to 400°F. In a medium saucepan over medium heat, combine the tomatoes (with juice), garlic, peppers, and cilantro. Simmer for 20 minutes. Reserve 1/4 cup of the tomato mixture. Pour the remaining tomato mixture over the chicken.
3. Bake the chicken for 40 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Sprinkle with the cheese.
4. Meanwhile, prepare the rice according to package directions. Stir in the reserved 1/4 cup tomato mixture.
Serve with the chicken.
07-20-2009, 07:49 AM
#58
JK Junkie
Join Date: Apr 2007
Location: Apple Valley, California Good ole Mojave Desert.
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nice bsack
hope your wife rewarded you well for that sweet dinner
good lookin ribs dooj
geez i'm thinking about lunch already
hope your wife rewarded you well for that sweet dinnergood lookin ribs dooj
geez i'm thinking about lunch already
07-20-2009, 12:23 PM
#59
JK Junkie
Join Date: Mar 2007
Location: Mount Carmel, PA
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bsack, looks great! Especially those peppers! I love stuffed and grilled jalepeno's, I'll have to try wrapping them in bacon next time 
Doojer, those ribs look awesome I think Im going to do some BBQ chicken this weekend.
Doojer, those ribs look awesome
I think Im going to do some BBQ chicken this weekend.
07-20-2009, 07:35 PM
#60
JK Jedi
Thread Starter
BBQ Buffalo Wings
My wife is from upstate NY, so I have to prove myself to her sometimes. 
Marinated them all day in Cholula, oil, lemon juice, garlic and worcestershire sauce. Smoked them with hickory and basted them with Cholula and melted butter. Doojette turned out a pretty kickass blue cheese sauce, too.
Marinated them all day in Cholula, oil, lemon juice, garlic and worcestershire sauce. Smoked them with hickory and basted them with Cholula and melted butter. Doojette turned out a pretty kickass blue cheese sauce, too.