Barbecuedchicken

SOUTHWESTCHICKENBREASTS

Thispopularrecipecanalsobeagrilledchickensalad! Slicechickenintosmallstripsandplacethemontop ofshreddedlettucewithavocadodressingandtopwith

cheese!Makes 6 servings.

Ingredients

1/4 cup dry white wine

2 tablespoons olive oil or cooking oil

2teaspoons snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed

1/4 teaspoon salt

6skinless, boneless chicken breast halves

2avocados, pitted, peeled and chopped

1 tomato, chopped

1 clove garlic, minced

2tablespoons finely chopped seeded green chili peppers of your choice

2 green onions, finely chopped

1tablespoon snipped fresh citantro

1tablespoon honey

1tablespoon lemon juice

Preparing the Chicken

Combine wine, oil, tarragon and salt. Rinse chicken and pat dry with paper towels. Place chicken in plastic bag, add marinade and seal bag. Rotate chicken to coat well. Place sealed bag into a shallow dish and chill up to 24 hours, turning bag occasionally.

Preparing the Avocado Dressing

Combine avocados, tomato, garlic, chili peppers,

onions, cilantro, honey and lemon juice. Toss well then cover and chill up to 2 hours.

Grilling the Chicken

Remove the chicken from plastic bag and reserve the marinade. Grill chicken directly over MEDIUM heat with lid up for 5 minutes. Turn chicken and brush with marinade, then grill for 5-10 minutes more or until chicken is no longer pink. Serve with side of avocado dressing.

Another backyard favorite, this recipe includes an easy to make sweet and spicy sauce.

Makes 4 servings.

Ingredients

1/2 cup ketchup

1/4 cup orange marmalade

1tablespoon vinegar 1/2 teaspoon celery seed 1/2 teaspoon chili powder

1/4 to 1/2 teaspoon bottled hot pepper sauce

12 1/2 to 3 pound broiler-fryer chicken, pre-cut

Preparing the Sauce

Combine ketchup, marmalade, vinegar, celery seed, chili powder and hot pepper sauce in a cooking pan, and cook directly over a LOW to MEDIUM heat.

Leave the cooked sauce in the pan and remove from heat until chicken is prepared.

Preparing the Chicken

Wash chicken and pat dry with paper towels. Turn outside burners on MEDIUM and place pre-cut

chicken pieces (bone side down) in center of grill. Close lid and cook indirectly for 1 hour or until

chicken is no longer pink. Brush occasionally with sauce. Remove chicken from grill once cooked, then place cooking pan with sauce into center of grill and reheat. Pour warmed sauce over chicken and serve.