GRILLED CHICKEN

***BASTING SAUCE***
2 sticks butter or margarine
¼ cup lemon juice
2 teaspoon celery salt
2 teaspoons garlic powder
2 teaspoons white pepper
2 teaspoons paprika
2 teaspoons onion powder

Combine all ingredients. Grill chicken over indirect heat (coals on opposite side of grill), basting every 30 to 45 minutes or so.

One of my favorite and easiest ways to grill chicken breasts is to rub them all over with cumin. It seals in the juices and adds a really nice flavor.

Serve with orange-chipotle sauce:

2 2/3 cups chicken broth
2 2/3 cups beef broth
1/2 cup orange marmalade
1 tablespoon chopped green onions
1 tablespoon chopped chipotles in adobo sauce

Combine broths, bring to a boil for about 45 minutes or until reduced to 2 1/2 cups. Add remaining ingredients and cook about 5 minutes.

If you like, you can thicken it with a little cornstarch. This freezes well. The sauce is also good with pork tenderloin.

We grilled tonight with a really nice marinade I found at the grocery store. It was some sort of lime-scented one.

I have also marinated chicken in lime juice, tequila, crushed garlic, and salt and pepper. That makes a nice flavor when grilled. I saw the recipe on Barefoot Contessa.

I know this is a bit of a cheat, but we recently tried Emeril's garlic and rosemary marinade (I'm not finding it online, though) on grilled chicken and it was really amazing.

Rosemary and Garlic Marinade Recipe
Ingredients for Recipe

2 tbsp (30 ml) fresh rosemary, minced
1/3 cup (80 ml) olive oil
1 clove garlic, minced
1/2 tsp (2 ml) ground pepper
1/2 tsp (2 ml) seasoned salt

Combine all ingredients in small mixing bowl. Pour over meat. Rub marinade in thoroughly. Pierce meat with paring knife or mead fork & allow to seep into meat. Cover and refrigerate overnight.


Heck it's not Emeril's - but you could "tweak" it!