Here is a Korean marinade that I use. Not as much oil as Nancy's, but because there is sugar, watch that it doesn't burn (ask me how I know....) Barbecues & Grilling - Bulgogi Marinade By Derrick Riches, About.com This is the traditional marinade recipe for Korean Bulgogi1, which is a marinated steak cut into strips and served up on lettuce leaves or rice. This is also a great marinade for most cuts of beef. Prep Time: 20 minutes Ingredients: 1/2 cup soy sauce 1/3 cup sugar 3 tablespoons sake (or rice wine or sherry) 2 tablespoons sesame oil 8 cloves garlic, minced 4 scallions (green onions), minced 2 tablespoons toasted sesame seeds 1/2 teaspoon black pepper Preparation: Combine all ingredients in a bowl and mix until the sugar has dissolved. Slightly heating the marinade may help it mix better. Note: To toast sesame seeds place them in a hot saute pan and gently toss until they start to brown. This takes just a few seconds. Pour off into a bowl. This marinade is used to make Bulgogi or Korean Sesame Beef. It can be served with a spicy dipping sauce. For chicken and salmon, Sunset magazine's Lime Chipotle sauce. A favorite here on the forum, and you can can it! This is also good just as a chip and dip side dish, but beware it goes fast. Lime-Chipotle Sauce 1/2 cup chopped fresh cilantro 1/2 cup lime juice 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobado sauce 3 tablespoons brown mustard 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice Season with salt and pepper. Serve sauce with grilled meats, poultry, and fish. Makes 1 1/2 cups. NOTE: IÂm afraid of the heat so I use 1 Tbsp of the chilies. I freeze the rest of the can in a ziplock and and chop off frozen pieces as needed for other recipes. I also double this recipe and can it in a BWB in ½ pint jars for 15 minutes.

Hi Cindy, how about BBQ on it he grill? I wrap them in foil and cook for about 30 minutes then take them out of the foil slather with BBQ sauce and finish the cooking process! Or, here is a Chicken and Biscuit Recipe, it looks more involved than it really is, I use Pillsbury bicuits, they are lighter and easier: Chicken Stew with Biscuits 3 whole (6 split) chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley For the biscuits: 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced 3/4 cup half-and-half 1/2 cup chopped fresh parsley 1 egg mixed with 1 tablespoon water, for egg wash Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done. Enjoy, Gina

Ruthanna, your sauces sound sooooo good! I tend to do mine simply like Ginger...I'm usually in a hurry but, they taste good! 2 chicken breast halves; cut into thin strips Salt & pepper 1/8 teaspoon cayenne pepper (optional) 1 teaspoon fresh grated ginger 1 medium onion; sliced 2-inch pieces 1 medium red or yellow bell pepper; sliced 1 large carrot julienne cut 1 cup cut asparagus or broccoli 3 tablespoon canola oil 1/2 cup chicken broth 2 tablespoons light soy sauce 1 tablespoon cornstarch 2 red or green onions (scallions); sliced 2 tablespoons toasted peanuts (or cashews) Garnish with chopped parsley (optional) 2 cups cooked rice or rice stick noodles Slice chicken into bite-size pieces; season with salt, cayenne and ginger; refrigerate until ready to use. Clean and cut all vegetables and grate ginger. Stir together broth, soy sauce and cornstarch and set aside. This will be quick so begin cooking 5 to 10 minutes before serving. Heat a wok or a large skillet over medium-high heat; add oil and stir the ginger into the chicken and stir-fry for 2 to 3 minutes until done. Remove the chicken and add onion, bell pepper, carrot and asparagus for 2 or 3 minutes until tender-crisp. Add the chicken back to the pan along with the stock mixture and continue until sauce thickens. Sprinkle with sliced onions and toasted nuts along with chopped parsley. Serve immediately with or without cooked rice or noodles Marilyn

UNBELIEVABLE CHICKEN MARINADE 1/4 cup cider vinegar 3 Tbsp. whole grain mustard 3 cloves garlic, peeled and minced 1 lime, juiced 1/2 lemon, juiced 1/2 cup brown sugar 1-1/2 tsp. salt 6 Tbsp. olive oil ground black pepper to taste 6 boneless, skinless chicken breast halves In a large, nonreactive container, thoroughly mix cider vinegar, whole grain mustard, garlic, lime juice, lemon juice, brown sugar and salt. Whisk in olive oil and pepper. Place chicken in the mixture. Cover, and marinate chicken in the refrigerator 8 hours, or overnight. Preheat an outdoor grill for high heat, and lightly oil grate. Place chicken on the prepared grill, and cook 10 minutes per side, until no longer pink and juices run clear. Discard remaining marinade. 6 servings. Printed from Allrecipes, Submitted by Ruthie Crickmer My note: I use ¼ cup brown sugarsometimes add dried red pepper flakes or some Hot Sauce (Texas Pete). Easy Cheesy Chili Chicken 2 T extra virgin olive oil 2 T chopped fresh cilantro, plus a few whole leaves for garnish 1 T chili powder 1 T ground cumin 2 tsps kosher salt (I use about ¼ tsp) 1 garlic clove, chopped ½ tsp freshly ground black pepper 1/8 tsp cayenne pepper (I use 1/16 tsp) (I squirt some fresh lemon juice in it at this point) (I also sprinkle some Adobo Seasoning from Penzeys) 2 lbs boneless skinless chicken breasts (about 4 halves) ¼ cup julienned green bell pepper - and some red bell pepper too 2 T diced red onion 1 medium plum tomato, cored & diced (about ¼ cup)I use more! 4 oz shredded Colby Jack cheese (I use that shredded Mexican 4 cheese blend) Lime wedges Preheat oven to 400. Line sheet pan with aluminum foil. Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper & cayenne (plus lemon juice & Adobo seasoning) in a bowl; add the chicken & toss to coat. Transfer the chicken to the foil-lined baking sheet & arrange the green/red bell peppers, onion and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 F, about 20 minutes (I just roast for 20 minutes) Remove chicken from the oven and immediately top with the cheese. Transfer the chicken to a platter & garnish with fresh cilantro leaves & lime wedges. Serve as the cheese melts. Can use a little less or low fat cheese but author states it needs the cheese. Yield: 4 servings 8oz each: 455 calories; 20 g total fat; 8 g sat fat; 5 g carbs source: George Stella Easy Italian Chicken 4-6 chicken breasts 1 very large tomato 1 large bottle Italian dressing Grated Parmesan cheese Place chicken in baking dish. Pour Italian dressing over the top. Cut up tomato to bite size pieces and place on top of chicken. Add cheese. Bake at 350 for at least an hour (less for boneless) or until juices run clear. Serve with white rice and pour "juice" over rice. Source: creppo@aol.com This is the basic recipe. I cut my chicken into thirds, sprinkle a little fresh lemon juice and either fresh or dried herbs over the Italian dressing along with a little garlic powder. I serve it with vermicelli. This is a great make ahead recipe as you can prepare everything except the cheese the night before. Just before placing in the oven, sprinkle the cheese over the ingredients. SPICY FRIED CHICKEN (my version of Ming Tsai's) 1-1/2 lbs. skinless boneless chicken breasts, cut into thirds 1 pint of buttermilk. 1/8 cup Sambal Oulek 1 tablespoon garlic, finely minced 1/2 tablespoon ginger, finely minced 1 tablespoon honey 1/8 cup naturally brewed soy sauce (I use less sodium soy sauce) 1/2 tablespoon coarse ground black pepper 1 lemon, juiced 1 package panko bread crumbs A sprinkle of dried red pepper flakes 1/2 tablespoon paprika 1 tablespoon sesame seeds 1/2 tablespoon cumin Salt for seasoning Canola oil for frying In a large bowl, mix together the buttermilk, sambal oulek, garlic, ginger, honey, soy, black pepper and lemon juice. Mix chicken in the bowl and let marinate at least 4 hours, preferably overnight. In another large bowl, mix together the panko, red pepper flakes, paprika, sesame seeds and cumin. Pull the chicken out of the marinade and season lightly with salt. Place chicken in panko bowl and completely coat the chicken. Heat oil to 350 degrees and fry until brown. Drain on paper towels and season again lightly with salt. I like to serve with wedges of lemon (like wienerschnitzle!). You can buy Sambal Oulek at a Thai market - it's extremely hot! Also can get the sesame seeds and a package of Panko at a Thai market. I think it's best to let chicken sit in buttermilk overnight. Really tenderizes the chicken. (I even poke holes in chicken to help absorb the buttermilk). I just shake the red pepper flakes over the Panko - no idea how much I use but I do like it spicy.