Grilled Chicken Recipes

Healthy Chicken Recipes

Barbecue-Grilled Chicken

Servings: 4


Ingredients:
1 chicken -- cut into 8 pieces
1 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoon white vinegar
1 tablespoon instant minced onion
2 tablespoon Worcestershire or steak sauce
1 teaspoon dry or 2 tablespoons prepared mustard

Instructions:
Preheat the oven to 350F. Place the chicken in a 9" x 13" 
baking dish that has been coated with nonstick cooking spray 
and bake for 25 minutes. Meanwhile, in a medium-sized bowl, 
mix together the remaining ingredients. Preheat the grill to 
medium heat. Coat the chicken with the sauce mixture and place 
on the grill. Grill for 15 to 20 minutes, or until the juices 
run clear and no pink remains, turning halfway through the grilling.

Asian Grilled Chicken Diabetic


1/4 cup apple juice 
3 tablespoons red wine vinegar 
1/4 cup low-sodium soy sauce
1 clove garlic, minced 
2 tablespoons fresh parsley, finely chopped 
2 teaspoons fresh ginger, grated 
1/2 teaspoon fresh ground pepper 
6 boneless skinless chicken breasts, about 3-1/2 to 4 pounds, all 
visible fat removed
 
 
In large bowl, combine apple juice, vinegar, soy sauce, garlic, parsley, 
ginger and pepper. Mix well. Rinse chicken and at dry with paper towels. 
And chicken to marinade and turn to coat; cover and refrigerate for at 
least two hours, turning occasionally. To grill, place chicken 6 inches 
from white-hot coals for under broiler. Brushing pieces with marinade 
and turning them frequently, grill 30 to 45 minutes, or until chicken is 
cooked through

Per Serving: Calories 313, Fat 7g, Saturated Fat 2g, Cholesterol 160mg, 
Sodium 827mg, Total Carbohydrates 3g, Fiber 0g, Sugars 0g, Protein 59g.

SHISH TAOUK (GRILLED GARLIC CHICKEN)

  a.. 1 1/2 pounds boneless chicken breast 
  b.. 4 cloves of garlic 
  c.. Juice of one lemon 
  d.. 2 Tbsp. olive oil 
  e.. 1/2 tsp. ground allspice 
  f.. 1 tsp. salt 
Peel and crush the garlic with the salt. Stir it into the 
lemon juice and the olive oil. Cut the chicken breasts into 
walnut-sized pieces, sprinkle over the allspice and pour 
over the garlic and lemon marinade. Turn the chicken in 
this for at least 1 hour and up to 24 hours for maximum 
penetration.

Thread it onto skewers, packing reasonably closely together, 
4 or 5 pieces to a skewer, and grill on a hot pre-heated grill 
for 2-3 minutes a side, turning 3 times. The chicken should be 
crisp and dark brown and still succulent on the inside.

Grilled Moroccan Chicken Citron


2 whole chickens cut into quarters
4 tablespoons minced garlic
3 tablespoons fresh minced parsley
3 tablespoons fresh minced cilantro
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground ginger
pinch of saffron threads
freshly ground black pepper
1 tablespoon red chili flakes
juice and zest of 2 lemons
2 tablespoons extra virgin olive oil


Mince the herbs and the lemon zest. Combine chicken 
with all remaining ingredients making sure each 
piece of chicken is evenly covered with the seasoning mixture. 

Let sit over night in refrigerator.

Clean the grill off with a grill brush and a towel. 
Heat grill on a high setting for 5 minutes. 
Place chicken on grill, reduce heat to medium and turn the 
chicken over every 2 minutes. This will insure even cooking. 
Reduce the heat to low and continue to cook the chicken for 
another 10 - 15 minutes. Chicken should reach an internal 
temperature of 160 degrees. 

Serves 4 - 6

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