Bacon Wrapped Chicken Shish Kabobs

3 skinless, boneless chicken breast halves – cut into chunks
1/2 pound sliced thick cut bacon, cut into thirds
1 Fresh pineapple cut into chunks
Metal or wood skewers

Marinade:
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
2 green onions, minced
3 Garlic gloves, minced

In a large plastic bag, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the chicken into the marinade mixture. Make sure to get as much air out of the bag as possible to ensure the chicken is completely coated in the marinade. Let marinate for at least one to two hours. For a more robust flavor, allow to marinade overnight. (I have done both and would not recommend only an hour or two. I just don't think it is enough. It is so much better to do it longer. I would say at least 4 hours if not all day).

Once marinated to your liking, remove chicken chunks and set aside. Wrap the chicken chunks with bacon tightly, and thread onto skewers so that the bacon is secured (if the bacon is hanging off it will burn). (If using wooden skewers, submerge your skewers in water for five minutes before spearing the food. This will prevent the wood from igniting and burning while on the grill later). I am a raw meat freak so I put my pineapple on separate skewers this also helps because the pineapple doesn't need to be on as long as the chicken.

Arrange skewers on the prepared grill. Cook 15 to 20 minutes, until bacon is crisp and chicken juices run clear. (We have better luck cooking it on low for longer so the bacon doesn't burn, but we also don't have a great grill either...)

Serves 6

Steak and Vegetable Kebobs

Marinade:
2 T. soy sauce
2 T. honey
1 tsp. ground ginger
1 clove garlic, minced
1/8 tsp. crushed red pepper flakes
Combine marinade ingredients together.

12 oz. sirloin steak, cubed and add to the marinade. Cover with plastic wrap and refrigerate 1-2 hours.

red potatoes, cubed
onion, cubed
Microwave the potatoes and onion for 5 min. or more so that they'll be fully cooked when you grill them.
1 green bell pepper, squared
mushrooms

Place meat and vegetables on skewers. Grill on low-medium heat 10 min. or so til meat is done. Rotate part way through.

Chicken Marinade

1/2 cup olive oil
1/3 cup lemon juice
1/2 cup soy sauce
3-4 cloves garlic, minced
1 tsp. oregano
1 tsp. rosemary
1 tsp. sweet basil
{soy sauce has lots of sodium so don't add salt!}
1/4 tsp. black pepper

I can marinate at least 4-6 chicken boobs or a pkg. of drumsticks. You can also use wings, thighs, or whatever.
Mix together and marinate your chicken for at least 4 hours. Get your grill out! Heat it up and rub oil on the rack and your chicken will be less likely to stick! Grill em' up on medium heat til juices run clear and enjoy! Yes, we grill with snow outside! :)

BBQ Chicken Salad

This is one of our favorite salads to make during the summer.

lettuce
bbq chicken cooked on the grill
kidney beans
bacon
cheddar cheese
tomatoes
green onions
fritos

Dressing: equal parts ranch and bbq sauce

For a southwest flare add:
black beans (instead of kidney)
corn
cilantro
jicama
avacodo

London Broil Marinade

4 large cloves garlic, chopped
3 sprigs rosemary, roughly chopped (about 1 Tbsp.)
1/2 cup balsamic vinegar
1/2 cup red wine (we use whatever juice we have lying around)
1/2 cup extra-virgin olive oil
Freshly ground black pepper
kosher salt
1 2-inch-thick piece beef top round for London broil (about 3 pounds)

Mix garlic, rosemary, vinegar, wine (juice), olive oil, and black pepper to taste in a self-sealing plastic bag or shallow dish. Add the meat, turning to coat. Cover and refrigerate for several hours or over night. Remove meat from marinade, pat dry and season generously with salt and black pepper to taste. Lightly oil the grill and sear meat over high heat for 5 minutes. Then rotate it about 45 degreed. Once you've made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until done, about 15-20 minutes or longer if you like yours well done. Let steak rest on a cutting board about 10 minutes before serving.

Grilled Pizza Dough

Mix together:

1 T. yeast
1 1/2 C. warm water
3 T. vegetable oil
1 T. sugar
1 t. salt

then stir in:

3 T. powdered milk
3 1/2 C. flour

Knead well and let rest for 30 minutes.
Roll out.

Place on preheated grill and cook until done on one side.
Flip.
Put on sauce of choice, then cheese and toppings.
Leave on grill until cheese melts.

This is fun to do a big pizza, or small individual ones and let the kids put whatever toppings they want on it.

(recipe from a friend up the street- gotta give credit where credit is due, right?!)

Grilled Chicken Wraps

We tried this one tonight! We would cut back on the chili powder though... maybe even half as much. We also thought it would be good with BBQ sauce instead of the italian dressing and chili powder.

1 lb. boneless skinless chicken breasts

2 tsp. oil

1 cup Mexican Style Shredded Four Cheese

1 medium tomato, chopped

3 Tbsp. Zesty Italian Dressing

2 tsp. chili powder

4 flour tortillas (8 inch)

PREHEAT grill to medium heat. Brush chicken with oil. Grill 6 to 8 min. on each side or until cooked through (170ºF). Remove from grill; let stand 5 min. before cutting into strips. Place in medium bowl.

ADD cheese, tomatoes, dressing and chili powder; mix lightly. Spoon evenly down centers of tortillas. Fold in opposite sides of tortillas; roll up burrito-style.

GRILL wraps, seam-sides down, 8 to 9 min. or until goldn brown, turning after 5 min.

Pita Pizza Sandwiches

This is quick, easy, and very good!

Take a piece of pita bread and cut it in half. Put sauce on both sides, then top with your favorite pizza toppings, close together like a sandwich. Brush both sides with olive oil and grill it until it is brown. (We just threw it on our george forman) You can probably just stick it under the broiler too if that is easier for you, just make sure to turn it and keep an eye on it. Yum.

Grilled Chicken Tostadas

Marinade:
½ cup fresh lime juice (about 3-4 limes)
¼ cup soy sauce
¼ cup vegetable oil (plus more for brushing tortillas)
1 Tbs. Honey
2 tsp minced garlic
1½ tsp chili powder

Tostadas:
6 boneless, skinless chicken thighs (4 oz. each)
8 small corn tortillas
1½ cups (6 oz.) shredded Monterey Jack
1½ cups shredded lettuce

Additional Toppings:
salsa, guacamole, sour cream, cilantro, green onions

Place chkn and all marinade ingredients in bowl and cover chkn completely. Refrigerate at least 4 hours. Remove meat 20 minutes before you start grilling. Discard marinade. Grill. Cut chkn into strips.

Lightly brush both sides of tortilla with oil. Grill on each side until slightly brown, about 1 minute. Before removing tortilla from the grill, sprinkle each one with 1 Tbs. of cheese.

Layer tortillas with shredded lettuce, chkn strips, remaining cheese and any additional toppings. Serves 6 to 8.

Grilled Chicken Quesadillas

4 chicken breasts
1 tbs. olive oil
salt and pepper
1 canned chipotle chile in adobo sauce, drained and minced
1/4 cup sour cream
1/4 cup mayo
1 Tbs. lime juice
1 Tbs. fresh cilantro
8 corn tortillas
2 cups monterey jack cheese

Brush chicken with olive oil and salt and pepper. Grill on medium about 4-5 minutes on each side. Cut into strips.
Whisk chile, sour cream, mayo, lime juice and cilantro together.
Spread 1 Tbs. chipotle-lime sauce on each tortilla. Top 4 tortillas with 1/2 cup cheese and 1/4 cup chicken. Cover with remaining tortillas.
Slide onto grill and cook uncovered on both sides until cheese is melted and sides are golden. (Abt 2 minutes per side).
***Note:
We used just a little bit of the pepper (not the whole thing) and mixed
in a little of the sauce and it was still pretty hot. Adjust to your
liking!***