Chicken

4 – 6-8 ounce chicken breast halves with bone, skinned (if desired)
½ cup bottled Italian salad dressing
4 oil-packed dried tomatoes, undrained
4 ounces fresh mozzarella cheese, sliced
8 large fresh basil leaves
¼ teaspoon salt
1/8 teaspoon ground black pepper

Using a sharp knife, cut a 2-inch pocket in the thickest part of each chicken breast half by cutting horizontally toward, but not through, the opposite side.  Place chicken in a resealable plastic bag set in a shallow dish.  Pour dressing over chicken.  Seal bag; turn to coat chicken.  Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.  Drain chicken, discard dressing.

Drain dried tomatoes, reserving 1 tablespoon of the oil.  Slice dried tomatoes.  Divide dried tomatoes, cheese, and basil among pockets in chicken.  If necessary, secure openings with wooden toothpicks.  Brush chicken with the reserved 1 tablespoon oil; sprinkle with salt and pepper.

For a charcoal grill, arrange medium hot coals around a drip pan.  Test for medium heat above pan.  Place chicken, bone sides down, on grill rack over drip pan.  Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170F).  (For a gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  Grill as above.)  Makes 4 servings.

1 – 12 ounce can cherry cola
2 tablespoons finely chopped fresh ginger
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup cherry preserves
24 chicken drumettes
salt
ground black pepper

For marinade, in a small saucepan, combine cola, ginger, the ¼ teaspoon salt, and the ¼ teaspoon pepper.  Bring to boiling; reduce heat.  Boil gently, uncovered, for 8 to 10 minutes or until mixture is reduced to 1 cup.  Cool slightly.  Transfer ½ cup of the mixture to a small bowl; stir in preserves.  Cover and chill until needed.

Place chicken in a resealable plastic bag set in a large bowl.  Pour the remaining marinade over chicken.  Seal bag; turn to coat chicken.  Marinate in the refrigerator overnight, turning bag occasionally.  Drain chicken, discarding the marinade.  Sprinkle chicken with additional salt and pepper.

For a charcoal grill, arrange medium hot coals around a drip pan.  Test for medium heat above pan.  Place chicken on grill rack over drip pan.  Cover and grill for about 30 minutes or until chicken is no longer pink, turning once halfway through grilling and brushing with the reserved preserves mixture during the last 10 minutes of grilling.  (For a gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  Grill as above.)  Makes 8 appetizer servings.

2 – 3 to 3 ½ pound broiler-fryer chickens, halved lengthwise
½ cup thinly sliced green onions (4)
½ cup cider vinegar
½ cup orange juice
¼ cup soy sauce
2 tablespoons olive oil
1 tablespoon packed brown sugar
1 tablespoon ground allspice
1 tablespoon dried thyme, crushed
1 small fresh hot red chile pepper, seeded and finely chopped
1 teaspoon cayenne pepper
1 teaspoon finely shredded lime peel
2 cloves garlic, minced
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground black pepper

Place chicken in a large resealable plastic bag set in a shallow dish.  For marinade, in a small bowl, combine green onions, vinegar, orange juice, soy sauce, oil, brown sugar, allspice, thyme, chile pepper, cayenne pepper, lime peel, garlic, cinnamon, nutmeg, and black pepper.  Pour marinade over chicken.  Seal bag; turn to coat chicken.  Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.  Drain chicken, reserving marinade.

For a charcoal grill, arrange medium hot coals around a drip pan.  Test for medium heat above pan.  Place chicken, bone sides down, on grill rack over drip pan.  Cover and grill for 1 to 1 ¼ hours or until chicken is no longer pink (180F in thigh muscle), brushing with reserved marinade halfway through grilling.  (For a gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  Grill as above.)  Makes 4 servings.

12 chicken thighs (4 ½ to 5 pounds total), skinned (if desired)
½ cup orange juice
¼ cup tequila
2 tablespoons lime juice
1 tablespoon finely chopped canned chipotle pepper in adobo sauce
1 teaspoon snipped fresh oregano
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper

1.     Place chicken in a resealable plastic bag set in a large bowl.  For marinade, in a small bowl combine orange juice, tequila, lime juice, chipotle pepper, oregano, garlic, salt, and black pepper.  Pour marinade over chicken.  Seal bag; turn to coat chicken.  Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.  Drain chicken, reserving marinade.

2.     For a charcoal grill, arrange medium hot coals around a drip pan.  Test for medium heat above pan.  Place chicken, meaty sides down, on grill rack over drip pan.  Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180F), turning and brushing once with the reserved marinade halfway through grilling.  (For a gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  Grill as above.)  Discard any remaining marinade.  Makes 6 servings.