From Southern Living


Serve these with a side of rice and your favorite salad for a complete meal.

4 skinned and boned chicken breast halves
1/4 cup dry white wine
1/3 cup orange juice
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon ground ginger
1 teaspoon garlic powder
8 (8-inch) wooden or metal skewers
8 cherry tomatoes
8 large mushrooms
1 green bell pepper, cut into 1-inch pieces

Cut chicken into 2- x 1-inch strips.
Whisk together 1/4 cup white wine, orange juice, olive oil, and next 4 ingredients, reserving 1/4 cup for basting. Pour remaining marinade into a shallow dish or large heavy-duty zip-top plastic bag; add chicken strips. Cover or seal, and chill 2 hours, turning chicken occasionally.

Soak wooden skewers in water for 30 minutes to prevent burning.

Remove chicken from marinade, discarding marinade.

Thread chicken and vegetables onto 8 (8-inch) skewers.

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 15 to 20 minutes or until done, turning occasionally and basting with reserved marinade.

Yield: 4 servings

From Cooking Light

For a healthier alternative to traditional fried chicken, try this simple grilled dish.

1/2 teaspoon grated lemon rind
1 1/2 cups fresh lemon juice (about 6 lemons)
1/4 cup chopped fresh or 1 tablespoon dried thyme
1 tablespoon olive oil
2 1/2 tablespoons honey
16 skinless, boneless chicken thighs (about 3 pounds)
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Place first 5 ingredients in a large zip-top plastic bag. Add chicken; seal bag. Chill 2 hours, turning occasionally.
Prepare grill or broiler.

Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.

Yield: 8 servings (serving size: 2 thighs)

NUTRITION PER SERVING
CALORIES 212(30% from fat); FAT 7.1g (sat 1.6g,mono 2.9g,poly 1.5g); PROTEIN 27.4g; CHOLESTEROL 115mg; CALCIUM 23mg; SODIUM 266mg; FIBER 0.4g; IRON 1.7mg; CARBOHYDRATE 9.8g

From Cooking Light


"This version of jerk chicken was taught to me by our cook in Jamaica, where we vacationed annually. It starts out with bottled jerk sauce, which simplifies matters. -Marion Winik

1/2 cup jerk sauce, divided
1 cup vertically sliced onion
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, chopped
4 chicken breast halves (about 1 1/2 pounds), skinned
4 chicken thighs (about 1 pound), skinned
1/2 cup light beer
3 tablespoons ketchup
1 tablespoon hot sauce
Cooking spray
Julienne-cut green onions

Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning occasionally. Remove chicken from bag; discard marinade.
Prepare grill to medium-high heat.

Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture. Garnish chicken with green onions, if desired.

Yield: 6 servings (serving size: about 4 ounces)

NUTRITION PER SERVING
CALORIES 245(20% from fat); FAT 5.4g (sat 1.1g,mono 1.3g,poly 1.1g); PROTEIN 42.4g; CHOLESTEROL 129mg; CALCIUM 26mg; SODIUM 589mg; FIBER 1.3g; IRON 1.9mg; CARBOHYDRATE 6g

From Sunset


NOTES: Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight). Transport in brine when grilling on-site. Keep the meat well chilled in an ice chest until ready to serve or grill.

1 quart buttermilk
1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total)
6 chicken drumsticks (about 1 3/4 lb. total)

1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
2. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).

3. Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.

4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 402(51% from fat); FAT 23g (sat 6.4g); PROTEIN 43g; CHOLESTEROL 149mg; SODIUM 670mg; FIBER 0.1g; CARBOHYDRATE 4g

From Real Simple


2 (4-pound) chickens, cut up
1 bunch scallions, minced
6 garlic cloves, peeled and finely chopped
2 cups orange juice
1/4 cup cider vinegar
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes

Place the chicken pieces in 1 or 2 large resealable plastic bags and add the rest of the ingredients. Shake to mix. Refrigerate at least 1 hour or overnight.
Fire up a grill to medium heat or until the coals are lightly covered with ash. Cook the chicken skin-side up for 20 minutes. Turn and cook an additional 15 to 20 minutes or until the juices run clear when a thigh is pricked with a fork; it should register 180°F on an instant-read thermometer. Alternatively, roast the chicken uncovered in a preheated 400°F oven for 35 to 45 minutes.

Serve half the chicken hot and reserve the rest for another use.

Yield: 4 servings, with leftovers

NUTRITION PER SERVING
CALORIES 558(0% from fat); FAT 30g (sat 8g); PROTEIN 60mg; CHOLESTEROL 238mg; CALCIUM 61mg; SODIUM 755mg; FIBER 1g; CARBOHYDRATE 9g; IRON 4mg