We like them grilled too, and depending on my mood I flavor them in different ways. If you can get it Yoshida's Gourmet Sauce is a teriyaki-like sauce that's really good with either chicken or beef and gives an Oriental flavor to the chicken. Another favorite is to marinate the chicken in a mixture of mayo, pesto, lemon juice and garlic. For chicken Caesar salad I marinate them in a combo of Caesar dressing, lemon juice, garlic and milk (which really tenderizes them). And there's always fajitas or jerk chicken burgers - I'm posting a couple of recipes below for you for those. And I agree with Linda - they key to keeping them moist is to not overcook them. If you don't have one, get an instant-read thermometer. I cook them over hot coals for about a total of 15 minutes, turning every 5 minutes so they don't get too brown. Once your internal temp's up to 160F they're done. Becky * Exported from MasterCook * Fajita Marinade Recipe By :Becky Chatham Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 limes -- juiced 2 tablespoons olive oil 4 cloves garlic -- pressed ground cumin freshly ground black pepper salt dried cilantro (fresh is better) dried oregano chili powder red pepper flakes Marinate boneless beef or chicken for up to 24 hours. Grill meat, then slice thinly. Serve with stir fried onion and bell pepper in flour tortillas with sour cream and guacamole as condiments. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jerked Spice Blend (for fish or chicken) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 T. each: onion flakes -- onion powder, granulated garlic; 2 t. each: ground thyme -- salt, sugar, dried chives or green onions; 1 t. each: coarsely ground pepper -- cayenne pepper, ground allspice; 1/4 t. each: ground nutmeg -- cinnamon Mix spices together and store in a covered container. Coat fish or chicken before grilling or roasting. Or, stir a couple tablespoons into sour cream or yogurt for a delicious dip! Source: "Submitted by Nicke bnbrisco@kc.net" - - - - - - - - - - - - - - - - - - - NOTES : My favorite combination...hot, sweet, and spicy! You can also layer the spices in a pretty jar and give this as hostess gifts. For 1.5 pounds of chicken legs and thighs, I mixed 3 T. of the spice blend with 3 T. cider vinegar 2 T. soy sauce, 1 T. oil and marinated the meat for approx. 2 hours before grilling.

We did ok. I had thawed the breasts out first (air temp)before hubby put them on the grill. We had just bought a smaller table top grill that we wanted to use when grilling just for the 2 of us, so that is what we used (our first time using it). The breasts were not thick, but we left them on the grill for a good 40 minutes with the lid on, and he turned them every so often. Maybe 40 minutes was too long, but we weren't sure how long to grill them for. Rather over cook them than under cook them. There wasn't much juice, so I guess maybe we overcooked them, yet they didn't taste dry. Ann T, your chicken looks delicious, but I'm not so sure about the dijon mustard (neither of us like mustard). Is the amount you use enough that you would taste it? Anyway, we always cover the rack part with foil first, no matter what meat we are grilling, even though we clean it first. The chicken tasted very good, and neither of us got sick LOL! I do have a meat thermometer, but I didn't think of using it. I do use it every time I cook a turkey, (and it's almost that time of year again). Teresa, will have to try the indirect method next time.

Extra Virgin Olive Oil (has to be a fruity one) and balsamic vinegar. Or nothing. I admit to being way to fond of arugula with way too much olive oil and Italian dense white bread on the side. Don't need vinegar for that (and my rosacea is the better for it). My husband has learned to like the oil and vinegar - years ago it was creamy salad dressing garnished with a tiny piece of lettuce. I used to call in chip dip on a plate.

I heard him speak on "Oprah" this afternoon, and his plan makes good sense. By staggering the rain checks, their employees won't be slammed, service will improve, and their supplies will be available. The only inconvenience will be having to either drive through and turn in your current coupon and get the rain check or go inside and get one. That's not that bad for a free meal. Oh, and he also said that they'll be giving free Pepsis with the meals for the inconvenience.