MASALA WALA GRILLED CHICKEN ...a great grill recipes to try ...nice one !

  • 1 1/2 lb chicken breast, boned and skinned
  • 2/3 cup plain yogurt
  • 1 tablespoon peeled, chopped fresh ginger
  • 2 garlic cloves, crushed
  • 2 tablespoons lemon juice
  • 1 tablespoon coriander seeds, ground
  • 1 teaspoon chile powder
  • 2 tablespoons vegetable oil
  • salt and freshly ground pepper
  • lemon wedges for garnish
Rinse chicken, pat dry with paper towels and cut into 3/4 inch cubes. Thread onto short skewers. Put skewered chicken into a shallow dish.
Mix together all the ingredients in a large bowl and make a paste.
Pour over skewered chicken and turn to coat completely in marinate.
Cover and refrigerate for at least 5 hours.
Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewer.
Serve hot garnished with lemon wedges. The grill recipe is ready to serve..bon apetit ! Enjoy !



GRILLED QUESADILLAS ...a great grill recipes to try ! Nice one !

  • for 1 quesadilla:
  • 2 tortillas
  • 1/4 c. sliced olives
  • 1/4 c. chopped chicken, pork etc.
  • 1/2 c. shredded cheese
  • small amount chopped dry onion and green peppers,(hot peppers can be used if desired)
  • spicy tomato sauce
  • multiply above ingtedients to make more than one.

Chop and mix filling ingredients together.Preheat electric grill.
Butter one side of each tortilla.
When grill is hot, lay one tortilla on grill, buttered side down.
Spread filling across the tortilla and cover with the other pre-greased tortilla---buttered side up.
Lower the lid of the grill and cook until tortillas have browned and cheese has melted. About 5 minutes.Serve with tomato sauce...and the grill recipe of Quesadillas is ready to serve...enjoy the grill !



GRILLED CHICKEN BREASTS WITH GAZPACHO ...a great grill recipe to try...a delicious one !

  • 1 garlic clove, minced and mashed to a paste with
  • 1/4 teaspoon salt
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons olive oil plus additional for brushing the chicken
  • 2 tablespoons water
  • 1/4 teaspoon ground cumin,, or to taste
  • Tabasco to taste
  • 1 slice type white bread,, torn into pieces
  • 2 plum tomatoes,, seeded and chopped fine
  • 1/2 cup finely chopped, seeded and peeled cucumber
  • 1/3 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh coriander or parsley
  • 1 whole boneless chicken breast with skin
  • (about 1 pound),, halved

In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.

Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through.
Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

The grill recipe of Gazpacho is ready to serve....enjoy the meal ! Nice taste !


GRILLED VEGETABLE KABOBS ...try this great grill recipe...nice !

  • 2 zucchini, cut into 2" chunks
  • 2 yellow squash, cut into 2" chunks
  • 8 ounces fresh mushrooms, cleaned
  • 2 red and green bell peppers, cut into 2" chunks
  • 2 medium red onions, cut into wedges
  • 2 ears sweet corn, cut into 2" chunks
  • 16 whole cherry tomatoes
  • 8 ounces teriyaki sauce

Wash vegetables except mushrooms. Brush mushrooms clean. Prepare vegetables according to recipe. Cook corn in boiling water for about 10 minutes. Toss vegetables in teriyaki sauce. Thread vegetables onto skewers. Place on grill over medium-hot heat. Baste occasionally with
teriyaki sauce. Grill 20 minutes or until tender.The grill recipe of vegetable is ready to serve...enjoy it !


GARLIC-GRILLED SPINACH PIZZA WITH CHICKEN amazing grill recipe...try this one !

  • 1 Pillsbury All Ready pizza crust
  • 1 1/2 cups tomato sauce
  • 2 tablespoons Parmesan cheese
  • 8 oz. Mozzarella cheese
  • 1/2 lb. thinly sliced chicken breast strips
  • 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon extra spicy Mrs. Dash seasoning

Preheat oven to 425°F degrees.
Baste chicken with olive oil, sprinkle with garlic powder and grill on high heat (or, if you are cooking indoors, use a broiler or grill pan.
Turn once to cook evenly on both sides. Coat chicken in spinach and bake until spinach is almost crisp. Set aside; cover and keep warm over very low heat.
Roll out pizza crust on a pizza pan sprayed with olive oil spray.
Spread sauce, sprinkle on cheeses and seasonings.
Bake for 12 to 15 minutes.
Top with grilled chicken and spinach.
Cooks Note: Pizza can be baked on a pizza stone in the gas grill.
This is an excellent method of baking during Summer when you don't want to overheat the kitchen. Any bread or pizza dough can be substituted for the All Ready Pizza Crust when you have the time to bake from scratch. The grill recipe is ready...enjoy it !



  • 1/2 cup olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup soy sauce
  • 3-4 cloves garlic, peeled and minced
  • 1-2 teaspoons fresh oregano
  • 1-2 teaspoons fresh Rosemary
  • 1-2 teaspoon fresh basil (optional)
  • 1 teaspoon salt
  • 1/4 teaspoon black or lemon pepper
  • 1 4 lb. chicken broiler chicken, halved
  • olive oil spray (for use during cooking)

Wash chicken and place both halves in a large Ziploc bag.
Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor.
Combine remaining ingredients with the lemon juice and place in bag.
Refrigerate for several hours (up to 6 hours), turning occasionally.
Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat. If grilling, set chicken on opposite side of the coals to avoid flare-ups. At start of cooking,
brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake). The grill recipe is ready to serve....enjoy it ! Nice !

Note: For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick.
Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again. Cook for another 10 minutes or so until chicken is done (juice no longer runs pink).

Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried.Serve garnished with sprigs of Rosemary and a lemon wedge.


CHICKEN GRILL ITALIENNE ...a nice grill recipe to try !

  • 6 whole boned, chicken breasts (skin on)
  • 2 tablespoons green or yellow onion, finely chopped
  • 3 cloves garlic, minced
  • garlic powder, salt and pepper (for sprinkling)
  • 1/2 teaspoon paprika
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon fresh Rosemary, minced
  • 2 tablespoons fresh Parsley, minced
  • 1/4 cup each of butter and olive oil
  • 1 1/2 cups bread crumbs
  • 1/2 lb thinly sliced ham or prosciutto, finely chopped
  • 12 wooden toothpicks (soaked in water for 5 minutes)

Preheat grill so that coals are white hot in time for grilling.
Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes.
Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken.
Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder.
In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil).

Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks.
Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and the grill recipe is ready to serve. Bon apetit !