How to Cook Chicken on a Gas Grill

It's no doubt that chicken is one of many favourite food. And if prepared the right way can get you asking for more and more.

Grilled chicken can be one good example of this statement. When you know a great recipe on grilling a chicken, your friends and family will be back for more forsure.

Below are some great grilled chicken recipes for you to prepare!

Yield: 6 Servings

Ingredients:

- 1 1/2 lb boneless,skinless chicken b - 2 red bell peppers roasted pee - 2 stalks celery,washed and sl - 1 med red onion,peeled and ch - 1/2 c black beans (about 2,Cooked - 1/4 c cilantro leaves,Chopped - 1/4 c balsamic vinegar - 1/4 c oil - 1/4 c orange juice - 1/4 c lime juice - 2 cloves garlic,peeled and mi - 1 t coriander seed,Ground - 1/2 t pepper - 1/2 t salt - 1/4 c sour cream (or non-fat-yogurt) - 6 (8-in) flour tortillas

Directions:

LIGHT A GRILL OR PREHEAT a broiler. Pound the chicken breasts to an even thickness, and grill or broil on both sides until cooked through, but not dried out, about 4 minutes on a side. It makes sense to grill the peppers at the same time. Slice, and set aside. Combine the bell peppers, celery, onion, black beans and cilantro in a mixing bowl. Combine the vinegar, oil, orange juice, lime juice, garlic, coriander, pepper. Combine with salt and sour cream or yogurt in a jar with a tight-fitting lid. Shake well, and pour the dressing over the vegetables. Marinate the vegetables for 1 hour at room temperature. Place a large skillet over medium heat, and grill the tortillas for 30 seconds on a side to soften. To serve, divide the chicken among the tortillas, placing it at the center of the tortilla. Divide the vegetables and their dressing on top of the chicken, and roll the tortilla into a cylinder. Serve immediately; the dish should be at room temperature. Serves 6. Note: The chicken breasts, vegetable mixture and dressing can all be prepared a day in advance. Do not marinate the vegetables for more than 1 hour. Cover with aluminum foil to reheat. Reheat the chicken in a 300F oven for 15 minutes.

Yield: 16 Servings  Ingredients:   - 4 boneless,skinless chicken - 1 breasts (about 1 lb) - 1 salt and pepper,To Taste - 2 T  olive (or vegetable oil) - 2 T  lime juice - 1 md clove garlic,minced - 8 oz port wine (or sharp cheddar) - 1 cold pack cheese food - 1 softened - 8 flour tortillas - 1/3 c  green onions,Chopped - 1/2 c  sour cream  Directions:  Cut chicken breasts in half lengthwise.  Salt and pepper chicken. Combine oil, lime juice and garlic; marinate chicken 30 minutes or longer. Remove from marinade. Grill or barbecue chicken 10 to 12 minutes, turning once, until chicken is just cooked thouugh (or saute in nonstick skillet 10 to 12 minutes).  Divide cheese in half; reserve one half.  To make each roll-up, spread 1 tablespoon cheese on lower third of tortilla.  Lay 1 chicken strip across; sprinkle with a little green onion.  Fold in sides of tortillas; roll up tightly.  Wrap in foil (can be made ahead and refrigerated).  To serve, warm on grill or barbecue for 8 to 10 minutes. (Or warm in oven at 350 degrees for 8 to 10 minutes.) Meanwhile, combine reserve softened cheese and sour cream.  Remove roll-ups from foil; cut in half diagonally. Serve with cheese sauce for dipping or salsa. 

Yield: 6 Servings

Ingredients:

- 1 6 chicken breast halves : without skin -- boned & : skinned - 5 TB olive oil - 1 TB black pepper -- cracked - 2 TB fresh thyme - 2 red bell peppers - 1/2 c mayonnaise - 1/4 c Dijon mustard - 1 ts Worcestershire sauce - 1 ts red wine vinegar - 1 ds salt - 3 oz arugula leaves - 3 red ripe tomatoes -- for : slicing 12 sl multi-grain bread

STEP ONE: For the Chicken-- Rub the chicken breasts with 3 tablespoons of the olive oil, the black pepper, and thyme leaves. Cover and refrigerate a minimum of 6 hours, preferably overnight. Remove from refrigerator 1 hour before cooking.

STEP TWO: For the Peppers-- Preheat oven to 500 degrees and place 2 red bell peppers on the rack and roast. Turn the peppers occasionally until the skins are completely charred (20 to 30 minutes). Place the peppers in a paper bag and seal the top. This allows them to steam and aids in peeling. Remove the peppers from the bag and remove the skins with your fingers. Sometimes a little cold running water helps. Remove the cores and seeds and slice into 1/4-inch strips. Toss the peppers with 2 tablespoons olive oil and store in a glass container until ready to use. If a charcoal fire is available, you can roast the peppers directly on the coals. This can be very tricky, so you need to watch them constantly. As the peppers begin to char, turn them so they char evenly. Once you have an even char, proceed as in oven roasting. The charcoal roasting imparts a smoky flavor that enhances the sandwich.

STEP THREE: For the Sauce-- Mix mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and dash of salt together well and refrigerate in a glass container until ready to use.

STEP FOUR: Assembling the Sandwiches-- The chicken, peppers, and mustard sauce can be prepared to this point a day in advance. When you are ready to serve the sandwiches, prepare a charcoal fire or preheat the broiler for the chicken and bread. Grill or broil the breasts 6 to 10 minutes per side, depending on the heat of your fire. As they are cooking, brush a little butter or olive oil on one side of 12 slices of the bread. When the breasts are cooked, transfer to a platter and allow to cool slightly, at which time you will need to either grill or broil the bread until slightly toasted. Spread a liberal amount of the mustard sauce on the oiled or buttered side of the bread slices so that the dry sides will be on the outside of the sandwich. Slice the breasts on a diagonal and place each sliced breast on a slice of toasted bread. Top with some of the roasted pepper strips, 2 slices of tomato, some of the arugula, and the top piece of bread. Cut and serve as you would with any sandwich. Serve immediately.