Here's my favorite....

Asian Marinated Grilled Chicken Breasts

5 LBS boneless skinless chicken breasts

Marinade:

1 C veg. oil
� C sesame oil
� C soy sauce
1/3 C minced garlic
� C minced ginger
2/3 C minced cilantro
5-6 green onions, thinly sliced
1 tsp Black Pepper

Combine marinade in a container large enough to hold the chicken. Refrigerate 4+ hours. Overnight is fine.

Remove chicken from marinade and grill over med. hot fire. Done when thermometer registers 160�.

Note: If only a small quantity of chicken is needed, you can divide chicken and marinade into freezer bags and freeze until needed. Chicken will be ready to cook as soon as thawed.
Leftover cooked chicken makes a great sandwich either cold or reheated in the microwave. I like it heated with provolone, sliced chicken, tomato, lettuce and mayo.
Also makes a great Asian Salad. Chop the chicken, lay over greens, sprinkle with mandarin oranges, roasted sunflower kernels, rice noodles and a sweet sour dressing.

Nancy

I like the Yoshida's Gourmet Sauce for chicken, although you have to make sure your fire isn't too hot or it has a tendancy to burn. Another favorite is pesto mixed with mayo - you can add some lemon juice and more garlic too if you like. Either one would be fine to marinate overnight.

Becky

Here's one with a Mediterranean flavor
1/3 cup rice vinegar
2/3 cup oil
5 or 6 cloves garlic
2 tsps dry oregano
2 tsps chili powder.
Mix all in a blender
Pour half over the chicken and marinate at least 4 hours in the refrigerator...over night is fine too.
Discard marinade, add 1 tsp honey to the other half of the marinade and brush on the chicken as it is grilling.
Linda C

Just a good old bottle of Italian Salad Dressing works wonderful as well.

Here is one I use for cornish hens, but can be used for chicken. We all love it and use it every July 4th. I have also posted one that I have not tried yet, but it sounds as if it would be wonderful.

Honey-Lime Cornish Hen Marinade

2 cloves garlic, finely chopped
1/4 cup fresh lime juice
3 Tbs vegetable oil
2 Tbs honey
2 tsp finely chopped fresh thyme or 1 tsp dried
1 tsp finely chopped lime zest
1 tsp paprika
Salt and freshly ground pepper to taste
2-3 Cornish hens, halved, backbone removed

Whisk together all ingredients except the Cornish hens in a mixing bowl and transfer to large resealable plastic bag. Add the halved hens and turn the bag to distribute the marinade. Refrigerate for 2 to 3 hours, turning occasionally. Remove the game hens and discard
the marinade. Grill over indirect heat, bone side down, until the juices run clear and the meat is no longer pink at the bone, 20 to 30 minutes. Remove from the grill and allow to rest for 10 minutes before serving. Serves 4 to 6.

Mojo Marinade for Chicken

1 1/2 lbs chicken breast
3 oranges, juiced, 1 zested
3 limes, juiced, 1 zested
6 cloves of garlic, minced
1/2 cup olive oil
1 tbsp cumin
1 tbsp fresh black pepper
1 tbsp kosher salt

thanks, so much, everyone. i knew i could count on you!! ;)

That lime-hone marinade is good timing for me.
I have 20 limes, 10 in the freezer....juiced and zested. The other 10 are still on the counter. They were 10/$1 so I had to buy them.

I'm going to try a key-lime pie as well, using these limes.