Does anyone have any good grilled chicken dinner recipes?

My boyfriend and I love grilled chicken. We've had grilled chicken marinaded with stuff like Italian Dressing, BBQ, and Seseme Ginger. Does anyone have any different marinades or just dinner sides for a grilled chicken dinner?Does anyone have any good grilled chicken dinner recipes?
Try these variations,


1.


3 lbs chickens (breasts, legs, thighs, or combination)


3 cloves of garlic, crushed


2 tablespoons chopped fresh basil


1/4 cup fresh lime juice


2 tablespoons olive oil





2.


3 to 3 1/2 lbs chicken, cut in eighths


1/3 cup butter or margarine, melted


2 cloves garlic, minced


1 teaspoon chili powder


1/4 teaspoon ground cumin


1/4 teaspoon grated lime peel


2 tablespoons lime juice


2 tablespoons water





Directions:


1. Rinse chicken and pat dry.





2. In a small pan, stir together the marinade ingredients. Brush generously over chicken.





3. Arrange chicken, except breast pieces, skin side up on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.





4. Grill for 15 minutes, turning and basting frequently with butter mixture.





5. Place chicken breast pieces on grill. Cook and bast often, until meat is no longer pink - about 25 minutes.





Serves 4. Enjoy!!


Hope this helped.Does anyone have any good grilled chicken dinner recipes?
Marinate chicken breast strips in a combination of equal amounts of ranch dressing and cream of mushroom soup concentrate. If you desire, you can add a small amount of dried onion soup powder. Marinate overnight. If you are using a grill that you want to keep clean, then wrap portions in Reynolds aluminum foil and use a fork to poke holes in the top of the foil to allow steam to escape. You can also use this recipe in a casserole dish, when you don't want to use a grill.





Make sure the strips are cooked all the way through before you serve them.





For a colorful side dish, offset the salty main dish with a lightly sweet carrot raisin salad. Since the raisins are double pumped with insecticide (once as a grape, next as a raisin) make sure you use an organic cleaner to rinse the chemical off, and then blanch them for 1 minute in boiling water to plump them to the right texture. The rest of the recipe is simple: shredded carrots, mayo, and spices to taste. (You may want to contact me for info on the organic cleaner I use.)





We've got a variety of color, flavor and texture, with this main course and side dish. We also have a variety of temperatures, if the salad is prepared early enough to refrigerate prior to serving. Just like the marinate, the flavors blended overnight make a big difference.





I'll leave the remaining side dish(es) to your own idea(s).





Top off the meal with a small amount of your favorite ice cream drizzled with peanut butter melted in a microwave and topped with granola and / or fresh fruit.





The main idea to this designed meal is to avoid boredom when you eat, with differing flavors, textures, colors, and temperatures.





People who often eat meals made up of one texture, color, temperature or flavor (i.e. everything salty) frequently overeat to try to satisfy themselves, when what they are really trying to satisfy is the mind.





The result is often an unwanted gain in fat calories and weight.





Creative meal planning satisfies the mind as well as the taste buds. Just remember not to overindulge in all of these tasty delights.
best marinade ever for chicken: 1 part balsamic vinegar, 1 part olive oil, add some garlic and rosemary, mix it
1 cup lemon juice


1/4 cup mazola oil


5-6 dashes tabasco


splash worcestershire





Bring to boil, then simmer. Keep marinating over chicken as you grill. It will flame up easily, so use lower heat.
Put your regular seasoning on the chicken then cover it in pesto (both sides) and grill it. Then for a side get a frozen pack of potato slices (or make your own) and bake it. It takes only about 20 min to make 4 pieces so its perfect for a day on the rush.
I love something as easy as grill seasoning (I use the ones for steaks thoughon my chicken)...its a rub that has a blend of spices and herbs and it makes the chicken so tender and yummy...They come in a bunch of flavors...I actually just had that last nite I grilled it on the good ole George Foreman grille....then I made cheesy creamed spinach with slivered almonds (my boyfriend hates creamed spinach and he couldn't get enough of it!)


Use frozen spinach drain it, put into a microwavable bowl with 2 tablespoons of chicken broth and cover with plastic wrap...cook on high for 7 minutes, stirring it after 3.5 minutes...then I warm 1-2 tablespoons extra virgin olive oil with 1 clove crushed garlic for 1minute on medium high heat, add the cooked spinach with the broth 2 tablespoons of cream cheese, 1 tablespoon of butter (I used country crock) and 1/4 cup of slivered almonds. Cook for 3-4minutes till all sauce is mixed together then add a pinch of garlic salt, pepper and 1 tablespoon of Parmesan cheese...Yumm!


Then I made mushroom pilaf with brown rice...so simple!


chop one small onion and add into a pot with 2 cups of chicken broth,1 cup of brown rice, 1 tablespoon olive oil and 1/4 cup of chopped fresh mushrooms....stir and bring it to a boil. Cover and let simmer for 50 minutes. Remove from heat add a little milk and Parmesan cheese for flavor and let sit for 10 minutes.