grilled chicken

cooking light has a great recipe for peanut thai chicken. i do that when i get tired of BBQ. its really easy too...you marinate it for 10 minutes, grill it, then toss it in a peanut sauce. i'll see if i can find it.

Saté:
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tablespoon light brown sugar
2 1/2 tablespoons low-sodium soy sauce
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon grated lime rind
1/4 teaspoon crushed red pepper
2 garlic cloves, minced

Sauce:
1 tablespoon light brown sugar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1/4 teaspoon crushed red pepper
1 garlic clove, minced

Remaining ingredient:
Cooking spray

Prepare grill.
To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.

To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.

Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

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Cavendar's

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excuse my ignorance, I am a novice but what is this?

i like oil, salt, pepper, garlic powder, italian seasoning or oregano. grill some halved lemons and squeeze over the chicken. go liberal on the seasonings. It's greek festival flavor.

Put a cast iron skillet on top of your fire a little olive oil or butter once it get hot as hell blacken your chicken in there using chef paul prudhomme's blacken seasoning

I will def go get some and try it out. Chicken turned out good. I tried this, Stabbed the chicken with a fork, fresh lemon juice, Honey on both sides, fresh ground pepper, little italian seasoning and a little Tony's. Cooked on a low heat on the grill.

I was surprised how well it turned out.

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Put a cast iron skillet on top of your fire a little olive oil or butter once it get hot as hell blacken your chicken in there using chef paul prudhomme's blacken seasoning

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+10

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Rub with oil if you wish, then liberal amounts of Tony's, Lemon Prpper, and Cavendar's on the chicken.

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Tony's and Cavendar's taste too similar to justify using both IMHO

I rub mine with Tony's and olive oil and then grill for 45 min to an hour (bone chicken) and it comes out great.

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Tony's and Cavendar's taste too similar to justify using both IMHO

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wow, i don't really taste any similarity other than garlic. i also use the two on many foods.

cavendars by itself is fantastic on fish. little butter in a skiller, cavendars on both sides, and thats it. fantastic fish.