Tags: grilled

• Lime Chicken

  1/2 cup lime juice
  1/4 cup chopped cilantro
  1/8 teaspoon salt
  1/8 teaspoon freshly ground black pepper
  2 boneless skinless chicken breasts (about 12 oz)
  1 teaspoon olive oil
   In resealable food-storage plastic bag, mix lime juice, cilantro, salt and black pepper. Rub chicken with oil; place in same bag, turning to coat chicken in lime mixture. Refrigerate 2 hours.
   Heat coals or gas grill for direct heat. Cover and grill chicken 4 to 6 inches from medium-high heat about 10 minutes per side or until a [...]

• Chicken Souvlaki

  1 lb chicken breasts, cut into pices
  1/2 c fresh oregano
  2 tsp fresh dill
  2 cloves garlic, crushed
  1 Tbsp lemon zest
  3 Tbsp lemon juice
  4 tsp olive oil, divided
  1/2 tsp red pepper flakes
  1/4 tsp salt
  Equipment:
  Soaked wooden skewers
  Grill
  Blend together oregano, dill, garlic, lemon zest, juice, oil, pepper flakes and salt.  Rub over chicken and marinade for 1 hour or overnight. 
  Preheat grill to medium-high.  Thread chicken onto skewers.  Oil heated grates and grill approx 7 to 10 minutes.
  Serve with Tzatziki sauce.

• Grilled Carrots

  Halve lengthwise, quarter if large.
  Cook in boiling salted water until tender, about 6 minutes.  Drain and pat dry.
  Brush with olive oil; season with salt and pepper.  Grill over medium until grill marks appear, 8 to 10 minutes.

• Grilled Potatoes

  For medium size Russet or sweet potatoes, cut lengthwise into 1/2 inch wedges.  For new potatoes, cut in half.
  Steam until tender, 10 to 25 minutes.  Let cool.
  Brush with vegetable oil, season with salt and pepper.  Grill over medium-high until heated through and grill marks appear, 2 to 3 minutes per side.

• Grilled Corn

  Cut corn on the cob crosswise into 2-inch pieces.
  Brush with olive oil; season with salt and pepper.  Grill over medium high until tender, 4 to 6 minutes, turning occasionally.

• Grilled Tomatoes

  Halve tomatoes crosswise.
  Brush with olive oil; season with salt and pepper.  Grill over medium-high until grill marks appear, 8 to 10 minutes.

• Grilled Eggplant

  Half eggplant lengthwise, then cut into 1 to 1 1/2 inch wedges.
  Brush with olive oil; season with salt and pepper.  Grill over medium, covered, until soft, 5 to 8 minutes, turning occasionally.

• Grilled Mushrooms

  Trim Stems.
  Brush with olive oil; season with salt and pepper.  For portobellos, grill, cap side down, covered, over medium until tender, 10 to 15 minutes.  Flip and cook 1 to 2 minutes more.  For button mushrooms, grill over medium high heat until tender, 12 minutes, turning occasionally.

• Grilled Bell Peppers

  Grill peppers over high heat until charred all over, 15 to 18 minutes, turning occasionally.  Place in a bowl and cover with plastic wrap.  Let stand 10 minutes.  Rub off skins using paper towels, halve peppers and discard seeds.

• Chicken Fajita's and Yummy Marinade

  Marinade:
  2 ounces white wine vinegar
  3 ounces fresh lime juice
  3 tablespoons Worcestershire sauce
  3 tablespoons minced onion
  3 cloves garlic, minced or pressed
  1 teaspoon dried oregano
  1/4 teaspoon ground cumin
  1/2 teaspoon crushed red pepper flakes
  Fajitas
  8 (8-inch) flour tortillas, warmed
  1/2 cup picante sauce
  1/2 cup plain low-fat yogurt
  1/4 cup chopped green chiles
  For the marinade: Combine ingredients in a bowl or resealable bag. Add chicken, turning to coat, and refrigerate 4 hours or more. Discard marinade and grill chicken by whichever method you choose.
  For fajitas: Slice chicken into 1/2″ strips. Serve [...]