I actually invented this at a campground, so you know it's easy. Using the same marinade for the chicken and veggies keeps it simple so we can spend more time outside and less making dinner. —Jayme Schertz, Clintonville, Wisconsin
Seasonings and a splash of lime make this chicken something special, writes Carma Blosser from Livermore, Colorado. “It is also really tasty in salads and sandwiches and can also be prepared on an indoor grill.”
TIP: MAKE EXTRA PIECES TO FREEZE IN INDIVIDUAL SERVINGS AND KEEP ON HAND FOR DROP-IN GUESTS, CARMA SUGGESTS.
Halved chicken is a perfect choice for winter grilling. Cooked over indirect heat, it virtually eliminates grill flare-ups. This version from Micheal Everidge of Morristown, Tennessee features a tangy four-ingredient mustard sauce you can whip up in minutes.
Ground chicken is perked up with onion, chopped peanuts and carrots for these delectable chicken burgers that can be served year-round. As Betty Carr attests from Huntsville, Ohio, “These sandwiches may take a little more work than the regular burger, but the taste is worth it.”
For a different kabob combination, try this quick and simple recipe. The unusual molasses butter sauce adds an appealing accent to the chicken, potato and sweet onion combo. —Janice Elder, Charlotte, North Carolina
What better place to find a fantastic barbecue sauce than Texas, and that’s where this one is from—it’s my father-in-law’s own recipe. We’ve served it at many family reunions and think it’s the best! —Bobbie Morgan, Woodstock, Georgia
Everyone loves these warm tortillas wrapped around the mixed grill, veggies and cheese. The recipe's an original with me, and through trial, I found you cannot make an error!—Karen Haen, Sturgeon Bay, Wisconsin