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Boneless, Skinless Chicken Breasts <\/b><\/font><\/a>
There is nothing easier than grilling boneless, skinless chicken breasts. The trick is to brush with oil and grill over direct heat, turning only once during the cooking time. <\/font><\/a><\/font><\/td><\/tr>

Buccaneer Chicken<\/b><\/font><\/a>
This recipe was created by my barbecue buddy Steven Raichlen who definitely has perfected cooking over an open fire. It is a little more involved and a little more advanced but the end result is worth the patience it takes to make this recipe.<\/font><\/a><\/font><\/td><\/tr>

Basic Turkey on the Grill<\/b><\/font><\/a>
Grilling a turkey is one surefire way to eliminate turkey trauma—especially at Thanksgiving! It leaves your oven available for baking side dishes and dessert and is so easy that it practically cooks itself. No need to baste, wrap in cheesecloth or any other time-consuming techniques. Once you experience how easy it is, you’ll be grill-roasting a turkey every time you need to feed a crowd. <\/font><\/a><\/font><\/td><\/tr>

Crispy Duck Stuffed with Apples, Oranges and Onions<\/b><\/font><\/a>
For extra-crispy skin, prep the duck the night before and leave on a tray, uncovered in the refrigerator to dry-out overnight. When ready to grill, sprinkle with more Kosher salt and grill-roast until duck is meltingly tender and almost falls off the bone. You’ll never eat duck any other way! <\/font><\/a><\/font><\/td><\/tr>

Grilled Bone-in Chicken Breasts and Pieces<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Basic Beer-Can Chicken<\/b><\/font><\/a>
This is the basic recipe for beer-can chicken whose origin has as man stories as there are grill cooks.<\/font><\/a><\/font><\/td><\/tr>

Apple-Brined Bacon-Wrapped Turkey Tenderloins <\/b><\/font><\/a>
Tired of the same ole cookout foods? Why not try Elizabeth\'s Apple-Brined Bacon-Wrapped Turkey Tenderloins<\/font><\/a><\/font><\/td><\/tr>

Chicken Paillard with Greek Farmer’s Salad and Tzazaki<\/b><\/font><\/a>
This week, the Girls are getting out their pre-election frustrations by making Chicken Paillard with a Greek Farmer’s Salad and that heavenly garlic-cucumber-yogurt sauce called tzazaki. The fresh lemon and oregano rub infuses the thin pieces of chicken (called paillard), making it sparkle with flavor. Served on top of a Greek farmer’s salad (a.k.a. Horatiki) and dressed with the pungent tzazaki, it’s a dish that’s hard to beat. If you’re not a yogurt person, the chicken is also good served on the salad with a spicy oregano vinaigrette. Have fun pounding the chicken and…don’t forget; your vote counts just as much as the next girl (or guy)!<\/font><\/a><\/font><\/td><\/tr>

Luck of the Guinness Chicken<\/b><\/font><\/a>
What better way to celebrate St. Patty’s Day than with a roasted chicken scented with rich bittersweet Guinness Draught from Dublin!? The Grill Friends™ Chicken Sitter is easier to use and more stable than a beer-can, making this dish a snap to prepare. And be sure to join your chicken in toasting the Irish with a pint or two of Guinness for yourself!<\/font><\/a><\/font><\/td><\/tr>

Cinco de Mayo Chipotle Chicken <\/b><\/font><\/a>
I created this recipe to capture the essence of the food that I ate and cooked during my two-week culinary exploration of Oaxcaca. Once you accept that mayonnaise is purchased in Mexican warehouse stores and used for cooking everything—even in the most remote villages—you understand that it is really just a great way to lubricate and flavor poultry, meat or fish. This wet rub can be used equally well on thick fish steaks or large whole fish such as snapper.<\/font><\/a><\/font><\/td><\/tr>

Buttermilk Chicken Sandwich with Sour Pickles<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Chicken Paillard on Mixed Baby Greens with Black Olive Vinaigrette<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Citrus-Salt Rubbed Beer-Can Chicken<\/b><\/font><\/a>
The great thing about the rub is that the fluffy fine citrus zest explodes with flavor but doesn’t make the dry rub wet.<\/font><\/a><\/font><\/td><\/tr>

Hill Country’s Beer-Can Game Hen<\/b><\/font><\/a>
It is one of the signature recipes at Hill Country restaurant and so easy to make at home. By now, everyone in America, and certainly anyone who gets the GrillNEWS has made or at least eaten Beer-Can Chicken! <\/font><\/a><\/font><\/td><\/tr>

Shortcut North Carolina Brunswick Stew <\/b><\/font><\/a>
Brunswick stew has as many variations through the South as there are cooks. Most people start with a whole chicken—and a few still add a squirrel or two. Since the traditional process takes so much time, this is a shortcut version that uses boneless skinless chicken breasts, chicken broth and white wine or beer to replicate the depth of flavor that you get from starting with a whole chicken. The stew also freezes really well, for that homemade taste in microwave time, days after you make it.<\/font><\/a><\/font><\/td><\/tr>

Tequila Sunrise Chicken <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>

Chicken Tenders and Broccoli with Honey Mustard<\/b><\/font><\/a><\/a><\/font><\/td><\/tr><\/table>');