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 !


FOIL GRILLED HAM ROLLS ...a great grill recipe to try ! Nice !

  • 2 cups cubed ham
  • 3/4 lb grated Cheddar cheese
  • 1 Vidalia onion, chopped
  • 1 4 oz can green jalapenos, chopped
  • 1/4 cup chopped gherkins
  • 1 8 oz can tomato juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • 6 crusty round rolls

In a medium bowl, combine all ingredients (except bread rolls).
Slice the tops off the rolls and remove scoop out the bread from the inside. Set aside. Fill the rolls with the ham mixture.
Replace the tops on the rolls and wrap each one in aluminum foil.
Bake over hot coals or in covered grill (about 275F) for 1 hour.
The grill recipe is ready to serve...enjoy it !!


STUFFED GRILLED CHICKEN BREASTS ...a classic grill recipe to try ! Nice taste 1

  • 6 split chicken breasts
  • 1/2 lb Italian sausage meat
  • 3 cloves fresh garlic, minced
  • 4 strips hickory or maple flavored bacon, chopped
  • 1/4 lb fresh mushrooms, finely chopped
  • 2 tablespoons butter
  • 1 tablespoon fresh parsley, minced
  • 1/4 teaspoon paprika
  • 1/2 cup bread crumbs
  • 1/8 teaspoon each onion and garlic powder
  • 1 cup sherry
  • 6 bacon strips
  • salt and pepper, to taste
  • wooden toothpicks or butcher's string

Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the
sausage mixture.

Preheat grill until it reaches 350°F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick.
Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for
about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish. This grill recipe is ready to serve....great taste !




  • 2 ears of corn for each person
  • 1 tablespoon butter for each ear of corn
  • 3 tablespoons crushed ice for each ear of corn
  • aluminum foil or foil pockets
  • salt, to taste
Husk corn and rinse. Heat grill to 350F.
Cut a rectangle of aluminum foil large enough to wrap each corn cob twice. Place each corn in the center of foil with the shiny side in. Add 3 tablespoons crushed ice and 1 tablespoon butter.
It's important to wrap the corn with the aluminum foil so that the edges of the foil are crimped and sealed securely so that as the ice melts, the liquid will be retained in the foil pocket. Make an
envelope with the foil and double fold the edges, then place the seams on the top.

Place the corn pockets on the hot grill and cook for 30 minutes or so, turning over half way through cooking time. (Length of cooking time will vary depending on the tenderness, variety and age of the corn - some types of corn may be done in half the time). The grill recipe is ready to serve...nice !


STUFFED GRILLED PEPPERS ...a great grill recipe to try ..!

  • 3 red sweet bell peppers
  • 1/4 cup extra virgin olive oil (approximately)
  • 3 cloves garlic, finely minced
  • 3-4 stems fresh basil (1-2 tablespoons chopped)
  • 1/4 teaspoon oregano
  • pinch red pepper flakes
  • 1 1/2 cups garlic croutons
  • 1 cup fresh mozzarella
  • sea salt and pepper, to taste
  • dash of paprika

In a skillet, saute croutons in 1 tablespoon olive oil, garlic, red pepper flakes and basil for 3-5 minutes. Add mozzarella, cut into small cubes. Toss to combine. Season to taste with sea salt
and pepper.

Remove tops from peppers, leaving peppers whole. Save tops to replace later. Remove seeds and cores from peppers. Rub peppers with olive oil. Mix enough remaining olive oil with ingredients in skillet, using only enough to coat well.
Fill peppers with mixture and replace top.
Place peppers on preheated grill over indirect heat or in the oven at 400°F. Bake until peppers are tender. Cut each pepper into halves and sprinkle top with paprika for color.

Variation: After peppers are cooked, cut into halves, and sprinkle the tops with Parmesan cheese. Broil 2-3 minutes. Drizzle sparsely with olive oil and balsamic vinaigrette before serving.
The grill recipe of pepper is ready to serve...great and tasty !


Grilled Smoked Turkey

Grilled Smoked Turkey...another amazing grill recipe to try...great taste !

  • 1 cup/125 g/4 oz smoking chips
  • 1/2 cup/125 ml/4 fl oz brandy
  • 3 kg/6 lb turkey, neck and giblets removed, trimmed of excess fat
  • 1/2 cup/125 ml/4 fl oz chicken stock
  • 2 tablespoons vegetable oil
  • Sage and Rice Stuffing
  • 60 g/2 oz butter
  • 1 leek, thinly sliced
  • 4 spring onions, chopped
  • 3 strips bacon, chopped
  • 1 cup/60 g/2 oz breadcrumbs, made from stale bread
  • 60 g/2 oz pecans, chopped
  • 2 tablespoons chopped fresh sage or 1 teaspoon dried sage
  • 11/2 cups/280 g/9 oz rice, cooked

1. Soak smoking chips in brandy in a non-reactive metal dish for one hour.
2. To make stuffing, melt butter in a frying pan over a medium heat, add leek and spring onions and cook, stirring, for 3 minutes. Add bacon and cook for 5 minutes longer. Add breadcrumbs, pecans and sage and cook, stirring, for 5 minutes or until breadcrumbs are crisp.
Remove from heat, add rice and mix to combine.
3. Preheat covered barbecue to a medium heat. Place dish, with smoking chips in, on barbecue grill, cover barbecue with lid and heat for 5-10 minutes or until liquid is hot.
4. Spoon stuffing into body cavity of turkey. Secure openings with metal or bamboo skewers. Tuck wings under body and tie legs together. Thread turkey onto the rotisserie spit and tie it up with string, previously soaked. Combine stock and oil and brush over turkey.
5. Place rotisserie spit over barbecue, cover barbecue with lid and smoke, basting turkey frequently and adding brandy to dish if necessary, for 21/2-3 hours or until turkey is cooked...The great grill recipe of Turkey is ready to serve !


Grilled Chicken

Another great Grilled Chicken recipe to try..a classic one. Great taste !

  • 6-8 chicken breasts
  • 1 cup of boiling water
  • 2 tbsp of dehydrated chicken stock
  • 1 tbsp of rosemary
  • 1 cup of white wine
  • 1/2 cup of mayonaise

1. Put the chicken breasts into a Ziplock freezer bag. Bring the water to a boil and add the dehyrated chicken stock, and rosemary. Mix well and then add the wine. Let cool for 10 minutes.
2. Add the mayonaise to the mixture. Mix well until quite smooth.
3. Pour the mixture into the Ziplock freezer bag. Remove the air from the bag and seal it firmly. Mix the ingredients around in the bag by rubbing the ziplock with your hands. Refrigerate for a minimum of 1 hour.
4. Remove the chicken breasts fom the Ziplock bag and place them on a pre-heated and well greased grill. Cook them over a medium heat for approximately 4 minutes on each side...and the great grill recipe of chicken is ready for feasts....great and amazing for parties ! Enjoy it !


Grilled Salmon Steaks

Grilled Salmon Steaks

A simple grill recipe with a simply delightful flavor....great taste ! A must try recipe !

  • 4 salmon steaks, about 1 inch thick
  • 1/2 cup vodka
  • 1/4 cup fresh orange juice
  • juice of 1 lemon
  • 2 tbsp. coarse-grained mustard
  • 1/4 cup fresh dill

1. Wash and dry salmon steaks. Arrange in one layer in a glass or ceramic dish. With a light fork, puncture the outer edges of each steak on both sides, to allow them to absorb the marinade.
2. Combine the remaining ingredients and mix thoroughly. Pour marinade over salmon steaks, coating all sides. Marinate for about 20 minutes.
3. Preheat grill to high setting. Grill salmon steaks, basting frequently, until flaky...and the grill recipe of salmon steak is ready to serve...great for parties...Enjoy it !


Barbecue Flank Steak

Barbecue Flank Steak
A great marinade sauce..great with grilled recipes !

  • 1/2 cup soy sauce
  • 2 tbsp oil
  • 2 tbsp honey, melted
  • 1 tbsp vinegar, wine or regular
  • 1 tsp of ginger (less if it is powder)
  • 1 clove of garlic, minced
  • steak, cut into 1/2" strips

1. Add all the ingredients together in a bowl or dish and stir. Let steak marinade for hour or more (but not overnight). Barbecue steak strips for 5-10 minutes a side. Great combination for grilled recipes !

Grilled Garlic Shrimp

Delicious grilled garlic shrimp....a great grill recipe to try..its recommended !

  • 1 lb of easy peel uncooked shrimp (large)
  • 3 cloves garlic, chopped
  • 2 tbsp. fresh oregano, chopped
  • 1/2 cup olive oil
  • wooden skewers (approximately 6)
1. Remove shells from shrimp and rinse. Place shrimp in bowl and combine with olive oil, garlic and oregano. Marinate shrimp for at least 30 minutes. Soak wooden shewers in water to prevent burning on grill.
2. Heat grill to Med-High temperature. Thread shrimp onto skewers. Place skewered shrimp on a plate.
3. Take skewered shrimp and cook for 3 to 4 minutes on one side or until pink. Cook 2 minutes on second side until the shrimp have fully cooked. Enjoy the grilled shrimp ! Nice and tasty !

Fresh Grilled Salmon

Fresh Grilled Salmon..the great classic grill recipe to try ! A great one !

  • 1 cup (250 mL or 2 sticks) butter
  • 1/2 cup (125 mL) fresh lemon juice
  • 2 tbsps (30 mL) chopped fresh parsley or chervil
  • 2 tbsp (30 mL) dried ginger crystals
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) cracked black pepper
  • 4 thick salmon steaks
  • 2 lemons, halved

1. Preheat well-oiled gas grill to medium heat.
2. Melt butter in a saucepan. Mix in lemon juice, parsley, ginger, salt and pepper, stir, and let cool. Baste both sides of the steaks before moving to the grill.
3. Cook for 6 to 8 minutes, using a grill turner or spatula to rotate the steak a quarter of a turn after 4 minutes for great grill marks. Baste exposed side again.
4. Flip once, baste, and cook for another 8 to 10 minutes or until salmon flakes with a fork, again, rotating a quarter of a turn after 4 minutes.
5. Halve lemons. Remove salmon from the grill and spritz with lemon juice and drizzles of leftover basting sauce. Salt and pepper to taste...hmm..the great grilled salmon is ready to thrill your appetite...nice ! Enjoy it !

Chesapeake Grilled Jumbo Shrimp

Chesapeake Grilled Jumbo Shrimp..another great grill recipe to try !


  • 2 lbs. jumbo shrimp (deveined)
  • 1/2 cup olive oil
  • 3 Tbsp Old Bay Seasoning
  • 3 tsp Paul Prudhomme's Blacken Redfish Magic
  • 3 cloves fresh pressed garlic


1. Devein pounds of jumbo shrimp. Rinse and drain water.
2. Combine olive oil, Old Bay, Paul Prudhomme's Blacken Redfish Magic, and garlic in a mixing bowl. Fold in the shrimp until coated. Let stand in a refrigerator 30 - 60 minutes.
3. Grill over medium heat. You may want to use a grill (flat) sheet designed for fish so the shrip don't fall through the grill surface. Grill 3-5 minutes on each side until they look just right. You will never want shrimp any other way! Great taste for a great feasts...enjoy it for starters !

BBQ Salmon

Another great grill recipe to try...the BBQ Salmon !


  • 1 whole fresh salmon, large (cleaned and without the head and tail)
  • 3-4 onions
  • 1 lemon
  • 1 1/2 cups of dill pickle juice
  • dill pickles
  • Hellmans mayonaise
  • dried dill


1. Wash the salmon with cold water. Pat dry with papertowels. Cut 4 strips of alluminum foil that are approximately 8 inches longer and wider than the salmon. Lay 2 down horizontally and then cross them vertically with the 2 remaining sheets.Curl up all of the sides at the end of the alluminum foil creating a pan like effect.
Make sure that the sides are at least the depth of the salmon. Spray the foil generously with Pam. Place the foil on a cookie sheet or in a thin pan.
2. Chop the onion into slices and then make rings out of them. Place some onion rings on the foil creating a bed for the salmon.Coat one side of the salmon with mayonaise and the place the salmon, mayonaise side down, on top of the onions. Open up the salmon and coat it really well inside and out with the mayonaise. Place the remaining onions inside the fish and then put a layer on the top of it (the skin).
3. Pour the pickle juice and squeeze the lemon all over the salmon. Slice some dill picles up into thin slices and place them on top of the salmon. Sprinkle the entire salmon with dried dill. Cover with another piece of alluminum foil. Place on a pre-heated BBQ. Cook on medium heat for approximately 15 minutes or until the salmon becomes light pink or comes away from the skin
easily. Do not over cook. And the BBQ Salmon is ready for a great meal...enjoy it with friends & family ! Great taste of BBQ !

Twice-Grilled Chicken Burritos

Twice-Grilled Chicken Burritos

A refreshing taste grill recipe to try...the grilled chicken burritos.. a nice one !

  • 1 pound (455 g) boneless, skinless chicken breasts or thighs
  • 1/2 red bell pepper, cored and cut into 1/2" (1.3 cm) strips
  • 1/2 green bell pepper, cored and cut into 1/2" (1.3 cm) strips
  • 1 small onion, sliced vertically into 1/2" (1.3 cm) slivers
  • 1/4 cup (60 ml) canola oil
  • 2 tablespoons (28 ml) freshly squeezed lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon (2.6 g) chile powder blend
  • 4 burrito-size flour tortillas
  • 1 cup (115 g) shredded Monterey Jack cheese
  • Salsa and sour cream for garnish (optional)

1. Preheat:
Preheat grill to medium-high.
2. Marinate:
Place chicken in 11" x 7" (27.5 x 17.5 cm) glass baking dish. Scatter bell peppers and onion slices over chicken. In small glass jar, combine 3 tablespoons (45 ml) of the oil, the lime juice, garlic, and chile powder blend; cover tightly and shake to blend. Pour mixture over chicken and vegetables, stirring to coat. Cover and refrigerate for 1 to 2 hours.
3. Grill:
Place a 12" x 18" (30 x 45 cm) sheet of heavy-duty foil on work surface, shiny side up; transfer peppers and onion to foil, letting excess marinade drip back into dish with chicken. Place packet on grate over heat and cook for 10 minutes, turning once (be careful not to pierce foil when turning). Move foil packet to side of grate, turning it as you move it. Drain chicken and place on grate over heat. Cover and cook for 6 to 7 minutes per side, or until internal temperature reaches 160°F (71°C) for breasts or 170°F (77°C) for thighs and juices run clear, turning chicken and vegetable packet once. Remove chicken and vegetables from grill, but keep grill going for final cooking.
4. Serve:
Slice chicken across the grain into thin strips. Place one-quarter of the strips at the base of a flour tortilla. Add about one-quarter of the vegetables (but don’t overfill the burrito); top with 1/4 cup (29 g) cheese. Fold up the bottom of the tortilla over the filling. Fold in the sides, then roll tortilla up tightly. Repeat with remaining ingredients. Brush rolled burritos with remaining 1 tablespoon (15 ml) oil. Place on grate over heat, seam side down. Cook for about 2 minutes or until burritos are firm and lightly browned. Carefully turn burritos and cook for about 2 minutes
longer. Serve with salsa and sour cream on the side....and this great grilled chicken burritos is ready for feasts....enjoy it !

Grilled Garlic Bread

Try this grilled garlic bread recipe... a nice one !

* 2 (4 inch) whole wheat pita bread
* 2 teaspoons olive oil
* 1 large garlic clove, peeled and halved
* 4 teaspoons grated parmesan cheese
* 1/8 teaspoon salt
* 1/2 teaspoon paprika
* 1/2 teaspoon dried oregano


1.Preheat broiler.
2.Cut a slit on both sides of the pita and gently pry (or cut) the pita so that you have 2 circles from each pita.
3.Lightly brush the rough side with olive oil.
4.Rub each pita circle with the garlic clove.
5.Cut each pita circle into quarters.
6.Arrange the pita pieces on a cookie sheet, single layer.
7.Sprinkle the parmesan, salt, paprika and oregano over the pita pieces.
8.Place 6 inches from broiler and broil 2-3 minutes or until golden brown.
9.Watch them carefully while broiling as they will quickly go from finished to burnt.
The grilled garlic bread is ready to serve...nice taste and great for starters meal !

Hot Grilled Chicken Wings

Another nice grill recipe....Hot Grilled Chicken and tasty !


* 2 1/2 lbs chicken wings, separated (about 2 dozen)
* 2 tablespoons canola oil
* 1 tablespoon vinegar
* 5 tablespoons Tabasco sauce (or other hot pepper sauce)
* 1/2 teaspoon garlic powder
* ground red pepper, to taste


1.Set oven to"broil" and place rack 6" from the element.
2.In a medium sized mixing bowl combine hot sauce, oil, vinegar and garlic powder.
3.Place chicken wings on a broiling pan.
4.Using a pastry brush, coat the wings with the sauce mixture, and then broil the wings for 7 minutes on one side before turning them over and broiling for another 7 minutes.
5.You can also cook these wings on the BBQ grill.
6.Serve near a fire hydrant.
7.Serve with Celery sticks and prepared Cool Ranch dip or Bleu Cheese dip (on the side). Enjoy this grilled chicken wings...great taste. Nice !

Grilled Lamb Loin

Try this amazing grill recipe...the Grilled Lamb Loin...the perfect grill !

  • 1 cup (235 ml) olive oil
  • 1/2 cup (80 g) finely chopped onion
  • 1/2 cup (50 g) chopped green onions (white and green parts)
  • 2 tablespoons (8 g) minced fresh parsley
  • 2 tablespoons (28 ml) fresh lemon juice
  • 1 tablespoon (10 g) minced shallots
  • 1 teaspoon (6 g) kosher salt
  • 1 teaspoon (2 g) freshly ground pepper
  • 2 boneless lamb loins (8 ounces [225 g] each), trimmed

1. Preheat:
Preheat grill to high.
2. Marinate:
In nonreactive dish, whisk together all marinade ingredients. Add lamb, turning to coat. Cover and let marinate at room temperature for 1 to 2 hours, turning lamb in marinade several times.
3. Grill:
Drain lamb, discarding marinade. Place lamb on grate over heat and sear all sides, 1 to 2 minutes per side. At this stage the lamb should be rare to medium-rare. If you want the meat more well-done, continue to cook to desired doneness, turning as needed. Remove from heat and let stand for 5 minutes before slicing...hmm..nice tasting grilled lamb loin ...enjoy the feasts..!