A Touch of Mint Chicken Grillers

What You’ll Need:

1/3 C fresh mint, coarsely chopped
1/4 C + 2 TBSP olive oil
1/4 C lemon juice
1 TBSP garlic, coarsely chopped
1 tsp. salt
1/2 tsp pepper
4 chicken breasts, boneless and skinless
2 TBSP unsalted butter
1 small yellow onion, chopped fine
1 jalapeno pepper, stemmed, seeded and chopped fine
1/4 C Dijon mustard
2 TBSP honey

How to Make It:

In a large mixing bowl whisk together the mint, 1/4 C olive oil, lemon juice, garlic, salt and pepper.

Place the chicken breasts in a large zip lock bag. Add the mint mixture and seal tightly.
Turn the bag a few times to be sure the mint mixture covers the chicken. Refrigerate one hour.

Place the 2 TBSP of olive oil in a skillet over medium high heat. Add the butter and heat until the butter is completely melted. Add the onion and jalapenos and cook for 4 minutes or until the onion is translucent. Remove from the heat and stir in the mustard and the honey.

Heat the grill to medium high.

Cook the chicken breasts for 8 minutes turning once. Baste the chicken with the mustard sauce and continue grilling 5 more minutes or until the juice runs clear.

Keep the lid on your grill closed. This will insure your meat will cook quickly, evenly and without flare ups.

Spicy Salsa Chicken Drummers

This is a great spicy meal that you may want to compliment with a delicious fruit salad.

What You Need:

1 C hot salsa
1/4 C orange juice
1 TBSP lime juice
1 TBSP Italian Parsley
1 TBSP light brown sugar
1 TBSP olive oil + extra for brushing meat
1 tsp orange zest, grated
1 tsp oregano
1/4 tsp ground cumin
1/4 tsp pepper
4 (8 oz) chicken legs

How to Make It:

Combine the salsa, orange and lemon juice, parsley, brown sugar, olive oil, orange zest, oregano, cumin and pepper in a food processor. Process until the mixture becomes smooth.

Place the chicken legs in a shallow container with a lid. Pour the salsa mixture over the chicken legs. Cover and refrigerate at least 4 hours turning the container every so often to make sure the marinade covers the chicken completely.

Remove the chicken from the marinade. Place the marinade into a saucepan, bring to a rapid boil and cook 1 minute.

Brush the chicken legs with the extra olive oil.

Heat the grill to medium heat.

Place the chicken legs over the direct heat and grill 10 minutes turning once. Remove the chicken legs to the indirect heat and continue cooking 40 minutes or until juices run clear.

The last 15 minutes of cooking baste the legs with the leftover marinade.

Chunky Chicken Salad

This is a super easy and quick recipe for Chunky Chicken Salad:

Chunky Chicken Salad

2 boneless/skinless chicken breast halves (cooked and cut into pieces)
1/4 cup mayonnaise
1/2 cup frozen peas (cooked)
½ cup carrot (finely grated)
1 tablespoon fresh chopped parsley
Salt and pepper to taste (optional)

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.

Chunky Chicken Salad

This a great item for a picnic, to take to a neighborhood party or even for a baby or bridal shower.

Chunky Chicken Salad

2 boneless/skinless chicken breast halves (cooked and cut into pieces)
1/4 cup mayonnaise
1/2 cup frozen peas (cooked)
½ cup carrot (finely grated)
1 tablespoon fresh chopped parsley
Salt and pepper to taste (optional)

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.