You can grill chicken whole or by the piece. One unique method of grilling the chicken whole is to open a can of beer and set the open cavity of the bird over the beer. As the beer heats, it cooks the inside of the chicken and moistens it. You don’t have to use beer. Soda pop, water or other liquid works just as well.

Begin by thoroughly cleaning the chicken. Coat your chicken with a rub for extra flavor. Remove half the liquid from the can. Add ¼ to ½ cup of in the rub to the balance of the liquid. Grease the outside of the can so that you can remove it easily once the chicken cooks.

Insert the can into the tail cavity of the chicken and pose it on your grill in setting position. The can and the chicken’s legs hold the chicken erect. You’ll want to put the chicken over indirect heat. If you use a charcoal grill, pull the charcoals to the edge and put the chicken in the center. Make certain there’s enough clearance so that the lid of the grill doesn’t touch the chicken when you close it.

grilling time for chicken breast

Your chicken is ready when the meat thermometer registers 160 degrees. Normally for a medium sized chicken, this takes about 1 ½ hours to 2 hours when the heat is medium low. During the last hour of cooking, you can brush the chicken with your favorite sauce.

Preheat oven to 350 degrees F.
Combine cranberries, apples and walnuts in a medium glass bowl.
Place breasts in a 13×9″ baking pan.
Top each breast with 1/3 cup filling.
Bake for 30 minutes, or until chicken is no longer pink inside.
Top each breast with 1/4 cup cheese.
Bake for an additional 5 minutes, or until cheese has melted.
Serves 4.
Source: Ocean Spray Fresh Cranberry Recipes

1 cup pecans, finely chopped
1/2 teaspoon season salt
1/4 teaspoon pepper
4 (6 ounce each) chicken breasts, cut in strips
2 tablespoons butter, melted

Instructions:

Preheat oven to 350 degrees. Place the pecans in a shallow baking pan. Sprinkle with the salt and pepper. Place the butter into another shallow pan. Dip the chicken strips in the butter and then roll in the pecans. Be sure the chicken strips are completely covered. Line a cookie sheet with aluminum foil. Place the coated chicken strips in a single layer on the prepared cookie sheet. Bake 25 minutes.

1/4 cup packed dark brown sugar
1/2 teaspoon season salt
1/2 pound bacon, sliced
12 cups coarsely chopped iceberg lettuce
1 (15 1/2 ounce) can blacked peas, rinsed, drained and chilled
1 (11 ounce) can whole kernel corn rinsed, drained and chilled
2 medium tomatoes, chopped
1 cup shredded Cheddar cheese
Roasted Pecan Chicken Strips
1 cup Ranch dressing

Instructions:

Place the brown sugar and season salt into a bowl. Mix together well. Place bacon in mix and cover well. Place coated bacon on a microwave safe dish and microwave on high 1 minute per side. Bacon should be crisp and easy to crumble. Use a large clear glass bowl. Make layers starting with the lettuce. Then add the bacon, peas, corn, tomatoes, cheese and chicken.
Top with the Ranch dressing just before serving.

3/4 cup pineapple juice, divided
1 cup cream of coconut, divided
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice-wine vinegar
2 pounds boneless chicken breasts, cut into strips
1 cup flour
salt and pepper to taste
6 eggs, beaten
1 (2 pound) bag shredded coconut
3/4 to 1 cup peanut oil
1/4 cup heavy whipping cream

Instructions:

In a large bowl mix 1/4 cup of pineapple juice, 1/4 cup of cream of cocunut, soy sauce, brown sugar and wine vinegar.   Add chicken strips and allow to marinate, covered in refrigerator a minimum of 4 hours or overnight.  In a pie plate, combine flour, salt and pepper.  In a bowl beat eggs and mix with 1/4 cup cream of coconut.  In another bowl pour shredded coconut.  Coat chicken strips first in flour, next in egg mixture and finally in shredded coconut.  In a deep skillet, heat peanut oil (enough to just cover the bottom of skillet) over medium heat.  Once oil is hot, cook chicken for 5 minutes on each side, taking care not to over cook coconut.  Remove chicken and drain any leftover oil.  Place 1/2 cup pineapple juice and 1/2 cup cream of coconut and heavy whipping cream in pan.  Cook until thick, scraping drippings from bottom of the skillet.  Pour sauce over chicken strips.

Nonstick vegetable oil spray for the pan
4 (6 oz.) boneless and skinless chicken breasts, trimmed and lightly pounded to uniform thickness
Salt and pepper
2 Tbsp. Dijon mustard, preferably whole grain
2 Tbsp. honey
2 ½ C. fresh breadcrumbs
4 Tbsp. olive oil, divided

Directions:

Preheat oven to 400 degrees F. Coat a baking sheet with vegetable oil spray. Season chicken with salt and pepper. Combine the mustard and honey in a shallow dish. Spread the breadcrumbs in another dish. Dip each breast in the mustard to coat on both sides. Dip both sides of each breast in the crumbs, patting them to make them adhere. Set aside on a plate. In a large skillet, heat 2 Tbsp. oil over medium heat, until the oil is very hot but not smoking. Add 2 chicken breasts and cook until the undersides are golden brown, about 2 minutes. Turn and brown the others sides, about 2 minutes more. Transfer to the baking sheet. Repeat with the remaining 2 Tbsp. oil and breasts. Bake the breasts on the baking sheet until they feel firm when pressed in the centers, about 10 minutes. Serve hot with your favorite side dishes.

Ingredients:

18 oz. chicken breast, cut into small pieces (1/2″ square)
1/2 c. onion, diced
2 cloves garlic, minced
2 cans (14.5 oz.) of diced tomato
1 1/2 c. sliced mushrooms
1/3 c. balsamic vinegar
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 c. tomato paste
cooking spray
3 1/3 c. cooked pasta

Instructions:

Spray skillet with nonstick cooking spray.  Sauté onion, garlic and mushrooms for approximately 5 minutes over low heat.  Add raw chicken pieces.  Cook chicken over medium high heat until no longer pink.  Once chicken is cooked, add tomatoes, paste, balsamic vinegar, and spices to the mixture.  Mix together and simmer over medium low heat for 20 minutes.

Serve with a side of garlic bread and your favorite vegetable.

Bake the chicken breast for approximately 20 minutes (until no longer pink and cooked through). Chop into small pieces. Boil frozen peas according to package instructions, drain and cool. Place chicken, peas and all ingredients in large bowl and combine fully. Serve on bagels, pita, or any favorite bread.

4 large chicken breasts
½ cup of packed brown sugar
½ cup of water
½ cup of soy sauce
½ cup of cooking sherry
2 tablespoons of cooking oil
2 teaspoons of vinegar
1 teaspoon of ground ginger
1 garlic clove (minced)
1 can of pineapple

Instructions

1) Bone the chicken breasts, cutting into 12 pieces.

2) Place the chicken on the bottom of a flat dish.

3) Mix the sugar, water, soy sauce, cooking sherry, oil, vinegar, garlic and ginger in a bowl, which is used to prepare the marinade.

4) Pour the marinade over the chicken. Let the chicken sit for at least one hour.

5) Drain and reserve the marinade.

6) Prepare the pineapple by draining canned chunks, which are then placed on sticks.

7) Grill the chicken on medium coals for 25 to 30 minutes, turning and basting often while using the reserved marinade. You may also bake the chicken in oven at 400 degrees.

Don’t forget to baste the chicken often until it becomes lightly browned, which may take about 30 minutes.

9) Next, you will grill the pineapple, which lasts for about 10 minutes, making sure to baste using the marinade.

10) The pineapple is then served with the chicken, which is placed over rice or potatoes.

1 pound of boneless, skinless chicken
3/4 cup low-fat mayonnaise or plain, low-fat yogurt
1/2 yellow onion, finely chopped
1 stalk celery, finely chopped
5 large, seedless grapes, diced
4 whole wheat pita sandwich pockets
Salt and pepper to taste

Directions:

Boil chicken until cooked thoroughly. Cut into small pieces, or use a food processor to finely shred. Mix all ingredients together and serve as pita sandwiches, or with pita wedges. Serves: 4. Variations: Add dark, green leafy lettuce and sliced tomatoes for added color and flavor; substitute dill pickles for grapes.