Blueheron, grilled chicken breasts are a staple in my house every week for salads! I marinate them in Good Seasons Italian Dressing (the kind in the packet that you add oil and vinegar to)overnight and grill them carefully not to overcook them and dry them out!
Gina

I like to use a local seasoning - but it is basically a sugar-salt-black pepper-garlic powder mix. I grill the chicken on one side, flip it and start seasoning it liberally with this. Flip and season the other side. Don't over cook - like obxgina said. I poke with a meat fork and as soon as the juices run clear I remove from the grill and place in a pan and cover with foil. I let them rest for a few minutes and serve or slice them up and put them on a green salad. YUM!

I got this recipe from another website and have made it a bazillion times. It always comes out delish -- and pretty.

Source: Allrecipes
Recipe Name: Pretty Chicken
Servings 4

INGREDIENTS
2/3 cup olive oil
2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons liquid smoke flavoring
2 tablespoons spicy brown mustard
2 teaspoons ground black pepper
2 teaspoons garlic powder
4 skinless, boneless chicken breast halves

DIRECTIONS
In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.

Preheat the grill for high heat.
Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.

You don't need a sauce to keep them moist....just don't over cook them....just until the juices run clear.
But a "sauce" adds to the flavor....I marinate for 20 minutes or so in a mix of 1/4c up terayaki, with 2 cloves of garlic crushed into it and about 1 T ov olive oil.
Or I make a marinade of 1/4 cup of plain yogurt with 1/2 tsp of curry powder added....again marinate about 20 to 30 minutes and grill.
Linda C

Oh, they all sound good. Thanks so much, my GO-TO group for recipe questions. :)

We like them grilled too, and depending on my mood I flavor them in different ways. If you can get it Yoshida's Gourmet Sauce is a teriyaki-like sauce that's really good with either chicken or beef and gives an Oriental flavor to the chicken. Another favorite is to marinate the chicken in a mixture of mayo, pesto, lemon juice and garlic. For chicken Caesar salad I marinate them in a combo of Caesar dressing, lemon juice, garlic and milk (which really tenderizes them). And there's always fajitas or jerk chicken burgers - I'm posting a couple of recipes below for you for those.

And I agree with Linda - they key to keeping them moist is to not overcook them. If you don't have one, get an instant-read thermometer. I cook them over hot coals for about a total of 15 minutes, turning every 5 minutes so they don't get too brown. Once your internal temp's up to 160F they're done.

Becky

* Exported from MasterCook *

Fajita Marinade

Recipe By :Becky Chatham
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 limes -- juiced
2 tablespoons olive oil
4 cloves garlic -- pressed
ground cumin
freshly ground black pepper
salt
dried cilantro (fresh is better)
dried oregano
chili powder
red pepper flakes

Marinate boneless beef or chicken for up to 24 hours. Grill meat, then slice thinly. Serve with stir fried onion and bell pepper in flour tortillas with sour cream and guacamole as condiments.
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* Exported from MasterCook *

Jerked Spice Blend (for fish or chicken)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 T. each: onion flakes -- onion powder,
granulated garlic;
2 t. each: ground thyme -- salt, sugar, dried
chives or green onions;
1 t. each: coarsely ground pepper -- cayenne pepper,
ground allspice;
1/4 t. each: ground nutmeg -- cinnamon

Mix spices together and store in a covered container. Coat fish or chicken before grilling or roasting. Or, stir a couple tablespoons into sour cream or yogurt for a delicious dip!

Source:
"Submitted by Nicke bnbrisco@kc.net"

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NOTES : My favorite combination...hot, sweet, and spicy! You can also layer the spices in a pretty jar and give this as hostess gifts.
For 1.5 pounds of chicken legs and thighs, I mixed 3 T. of the spice blend with 3 T. cider vinegar 2 T. soy sauce, 1 T. oil and marinated the meat for approx. 2 hours before grilling.

Lots of easy, homemade ideas out there but when I want something very fast (and don't feel like thinking about it) I usually choose one of these two:

Equal amounts Moore's (or Dales) and Italian dressing

or

Equal amounts of soy sauce, brown sugar, oil.
I usually find 1/3 cup of each is enough for 4 chicken breasts.
Add garlic and onion powder.

I marinate chicken in zesty italian salad dressing-love that stuff!

Di

I'm doing chicken breast shish kabobs today. I like to do them Greek style and serve with tzatziki and a simple salad and warmed up pita bread.

boneless chicken breasts, cut into pieces
1 cup plain yogurt, Greek style if you can find it
2 tblsp lemon juice
2 tblsp olive oil
1/2 tsp dried oregano
2 cloves chopped garlic
salt and pepper

I'm estimating the amounts. When it tastes good it will be good on the chicken. Just mix it up and put the chicken in it for a couple of hours. I've made this with without cutting up the chicken breasts and it's great that way also.

I made the Pretty Chicken today and it was awesome! My family loved it.

I wondered if the chicken could be made in the regular oven or convection oven? A friend doesn't have a grill and she would like to make the recipe.

Also, when I cook on the grill, I always have flare-ups, which is why I use the grill rarely. After cooking the breasts for about 6-7 minutes, I went out to turn them and flames were shooting out of the lava rock. Luckily, it didn't affect the chicken, but it can be a problem. I thought I wouldn't have them today because the chicken was boneless and skinless, but the olive oil in the marinade must have caused the flare-ups.

Don't tell me to use a spray bottle of water on the grill - it just makes the lava rock damp and then it doesn't cook the food as it should. Any other suggestions?

Turn down the flame on the grill....and let the oil drip off before you put the chicken on the grill.
Also you might light the grill and let it burn off any residual grease in the rocks. I suspect you might have a build up and the flares have nothing to do with what you are currently cooking.
Linda C

blueheron - I have shared the "Pretty Chicken" recipe with so many people, everyone LOVES it. At first the amount of liquid smoke intimidated me but it's right on. I have had friends cook it with a George Foreman Grill and others have baked it in the oven. It just doesn't come out as -- well -- "pretty".

I love the char marks on the chicken but if my grill flares up too much I just reduce the heat. Glad you liked it!! Yum, now I'm going to have to make it again.

Echoooo, I din't have any spicy brown mustard. I do have country dijon or just regular dijon. Will any of these work?

Yes, I used country dijon and it worked just fine.