(Easy Grilled Chicken Recipes)

Grilled Tandoori Chicken

Using a sharp knife, cut shallow incisions in the meat at about ½ inch intervals. In a large pan combine the lemon juice, water, salt and turmeric. Add the pieces and turn to coat. Let the pieces marinate for 5 minutes.

Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin and cayenne. Add to the pieces and lemon mixture; turn to coat. Let marinate for 10 minutes.

Grill the meat over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 minutes for the thighs and drumsticks

Mexican Chicken Legs

Mix all ingredients except legs and pineapple. Place bone side down on grill about 4 inches from hot coals. Cook about 40 minutes, turning and brushing frequently with tomato mixture. Serve with grilled pineapple. Serves up to four people.

Grilled Chicken Paillard

To prepare the bird, place the boneless breasts in a resealable plastic bag one at a time, and pound them using the smooth side of a meat tenderizer.
Once all the breasts have been pounded, place them back in the bag to marinate the meat.

2 cloves garlic, crushed

Zest and juice of 2 limes

1 teaspoon chili powder

¼ teaspoon crushed red pepper flakes

4 boneless breasts, pounded to ¼ inch thickness

Salt and pepper to taste

Make the marinade: In a small bowl, combine garlic, zest, juice, chili powder, and red pepper flakes.

Place the meat in a large resealable plastic bag, and add the marinade. Seal the bag, and toss to coat the meat. Transfer bag to refrigerator, and chill 10 to 15 minutes, or up to 24 hours.

Heat grill; when very hot, remove pieces from bag, and carefully place on hot grill. Cook about 5 minutes; discard bag and excess marinade. Turn meat over, and continue cooking 4 to 5 minutes more. Season with salt and pepper. Serves four.

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