Cook your favorite chicken recipe dishes from famous restaurants at home in your own kitchen.

Today’s topic is: Chicken recipes.

Skewer Grilled Chicken

Yield: 6 Servings
2 lb chicken breasts
1 t garlic, Crushed
1/4 t tumeric
1 t fish sauce
1 t lemon juice
1 t lemongrass, Ground
1/2 t paprika
1/2 t salt
1 t light soy sauce
1 T oil

Take breasts and bone, skin and cut into 1/4" thick bite size chunks.
In a bowl combine chicken with the remaining ingredients, mix, cover
and refrigerate for 3-4 hrs. Soak bamboo skewers in water 3-4 hrs and
start charcoal fire in grill. Thread chicken pieces onto skewers and
BBQ about 3 min, turn and 3 min more. Serve.

Amy's Grilled Chicken Breasts

Yield: 4 Servings
4 chicken breast halves
1 without skin
2 t dijon mustard
3 1/2 T white wine vinegar
2 t garlic --,Minced
2 t honey
1 1/3 T fresh thyme, or 2 teaspoons
1 -- minced, Dried
1/3 t coarse salt
1 1/3 ds red pepper flakes
1 T olive oil
4 sprigs fresh thyme

Place the chicken breasts within a folded piece of plastic wrap;
sligtly flatten upper portion of each breast with the broad side of a
chef's knife to promote even grilling. Place breasts in a shallow
glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme,
salt and pepper flakes in a small bowl; stir with fork to combine.
Add oil a little at a time and whisk to combine marinade. Pour
marinade over breasts. Cover with plastic wrap and marinate in
refrigerator,turning once or twice in marinade, for at least 2 hours,
or up to 4 hours. Remove breasts from marinade, scraping any bits
clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.

Asian Hot-Que Grill Sauce For Chicken

Yield: 1 Servings
1 stephen ceideburg
2 T brown sugar
2 T red wine vinegar
1 c ketchup
1/2 to 1 teaspoon chinese hot
-mustard
1 lg garlic clove,minced
1 T soy sauce
1 to 3 teaspoons asian chile
-paste with garlic

Combine all ingredients except chile paste in a small saucepan.
Bring
to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups.
To use: Brush on chicken, beef or pork while grilling.