6 chicken thighs, skinless (about 1 1/2 lbs)
1 teaspoon vegetable oil
1 teaspoon butter OR margarine
2 tablespoons shallots, finely chopped
1 clove garlic, minced
1/4 cup red currant jelly
1/2 cup red wine
1/4 cooked chicken stock OR orange juice
1 grated orange rind
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger

put chicken thighs in a freezer bag.

in a saucepan, heat oil and margarine. add shallots and garlic; cook over medium heat for 5 minutes or until softened.

add jelly, wine, stock, orange rind, mustard and ginger.

heat until the jelly has just melted. remove from heat and cool to lukewarm.

pour marinade into freezer bag with chicken, close bag, and refrigerate for at least 3 hours.

drain marinade into a saucepan and bring it to a boil. reduce heat and simmer 5 minutes. use as a basting sauce during grilling.

turn the grill to medium heat. grill for 20 minutes. brush occasionally with marinade.

turn thighs and cook another 10 to 20 minutes. continue brushing occasionally with marinade until done.

6 servings

2 boneless, skinless chicken breasts
1/2 cup reduced-sodium soy sauce
2 teaspoons brown sugar
1/2 cup rice wine
1 tablespoon sesame oil
1 tablespoon scallions, chopped
1/2″ slice of ginger root

cut chicken breast in half.

mix soy sauce, brown sugar, rice wine, sesame oil, scallions and ginger root together in a shallow pan large enough to hold breasts in one layer.

place chicken in marinade, turning to coat and rub marinade into breasts.

marinate at least 1 hour, or overnight.

grill chicken over hot coals for under broiler.

strain marinade, bring to a boil, and serve it with the chicken.

2 pounds boneless chicken breast
1 cup jim beam bourbon whiskey
1/2 cup brown sugar
1 cup ketchup
1/2 teaspoon hickory liquid smoke
2 teaspoons worcestershire sauce
1/4 cup white vinegar
1 tablespoon freshly squeezed lemon juice
4 cloves garlic, minced
1/2 teaspoon dry mustard
salt and pepper, to taste

combine all ingredients except chicken. brush chicken with a thin coating of glaze and place on grill.

continue to baste while turning chicken.

4 boneless, skinless chicken breasts
1 cup liquid margarita mix
freshly ground black pepper, to taste

pour margarita mix over chicken and marinate for 2 hours in the refrigerator.

drain and dust chicken breasts with black pepper.

grill chicken until fully cooked.

3 tablespoons sherry vinegar
2 1/2 teaspoons fresh ginger, grated
2 teaspoons fresh rosemary, finely chopped
2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/3 cup olive oil
4 boneless skinless chicken breast halves (about 2 pounds)
freshly ground black pepper and salt
2 medium ripe peaches, halved (about 1 cup)
1 medium head romaine lettuce, cut into bite sized pieces, OR mesclun mix (6 cups loosely packed)
1 cup feta cheese OR mild goat cheese, crumbled

for the dressing, combine vinegar, ginger, rosemary, sugar, red pepper flakes and salt in a small bowl. slowly whisk in oil in a steady stream until dressing thickens.

brush chicken with 1 tablespoon of dressing and let marinate for 1 hour. set remaining dressing aside.

heat grill to medium-high after 50 minutes of marinating. season chicken with salt and pepper and grill for 15 minutes, turning once halfway through cooking time. until just cooked through. remove chicken from grill and place on a platter to rest.

place peaches, cut-side down, on grill for 5 minutes, until softened. cut chicken on the diagonal into 1/3″ thick slices. cut each peach half into 4 slices.

toss greens with remaining dressing and divide on four plates. top each salad with 1/4 of the chicken pieces and 1/4 of the peach slices. sprinkle with cheese.

4 servings

4 pounds chicken, cut into pieces
6 tablespoons dark reduced-sodium soy sauce
1-2 cloves garlic, peeled and mashed into a pulp
2 teaspoons ginger, finely grated
1 tablespoon coriander seeds, finely ground
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (add more or less according to taste)

cut each whole chicken leg into 2 pieces each breast into four.

cut two long, parallel, diagonal slits on each side of the leg pieces.

the slits should never start at an edge and should be deep enough to reach the bone; cut similar slits on the meaty side of each breast piece.

in a large bowl, combine the soy sauce, garlic, ginger, coriander, cayenne and honey. mix until smooth and put the chicken in the marinade.

rub the marinade into all the pieces, making sure it goes deep into the slits.

set aside for 1-2 hours, turning the pieces now and then.

preheat the grill to a medium high temperature and arrange chicken pieces skin side down in a single layer.

cook for 12-15 minutes or until nicely browned, basting once with the juices.

turn the pieces over and cook the second side for a similar length of time, basting once or twice with the juices. the chicken should be well browned before serving.

4 servings

1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup freshly squeezed lemon juice
1/4 cup vegetable oil
4 skinless boneless chicken breast halves

combine dry spices in a small bowl.

in a shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil.

add half of the spice mix; stir to combine, then add chicken breasts, turning to coat both sides.

marinate 30-60 minutes at room temperature or 2-3 hours in the refrigerator, covered.

drain chicken from marinade and sprinkle both sides with remaining seasoning mix.

place breasts on hot grill with the thin ends away from the flames.

cook, turning once, until cooked through, 3-8 minutes per side, depending on heat intensity and thickness of meat.