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"Nice hot grilled chicken with ice cold Salsa is a great way to enjoy a hot summer night! Don't like chicken try this salsa with Chips, Tuna,Top a salad or whatever your heart desires."

Ingredients: crushed pineapple, extra virgin olive oil...

"This recipe was adopted from the RecipeZaar account. After making this myself, I found that the addition of a couple of tablespoons of seedless raspberry jam to the basting liquid really added a nice flavor. Use in the last few minutes of broiling or grilling as the jam will burn."

Ingredients: dried tarragon leaves, fresh lemon rind...

"Another gem adapted from the National Chicken Council, this recipe uses spices and flavors of the topical Caribbean to liven up the humble (and often bland) chicken breasts. As warm weather approaches in the northern hemisphere, this will be a hit at the family BBQ."

Ingredients: pepper, fresh lime juice...

"I love this recipe for a light summer evening meal. This is my personal variation of a salad I have had in the past. Very quick and easy. Classified as regional to the West for ZWT."

Ingredients: feta cheese, fresh spinach leaves...

"From Parade Magazine, May 16, 1999. I had this in my recipe box all this time and never got around to making it. It's got OJ and lemon juice too, soy sauce, garlic, ginger...an Asian style. Marinate overnight to get full flavor."

Ingredients: fresh ground black pepper, skinless chicken breast halves...

"From Food & Wine. The recipe doesn't specify this, but you may want to divide the glaze recipe, otherwise you are dipping a brush with raw chicken juices into it. I know when you boil the remaining glaze it's most likely quite safe, but I don't like to risk it."

Ingredients: cooking oil, fresh ground black pepper...

"From Susan Manlin Katzman, a free-lance food writer, St. Louis, MO. She got this recipe in 1987 from Tivoli restaurant which no longer exists. It was their signature dish and it won for best brunch dish in a contest. Two hour marination or more required."

Ingredients: ground cumin, fresh cilantro...

"This delicious spicy sauce is used to marinate the chicken before you grill it as well as to accompany the finished dish. The Coconut Rice is the perfect partner. You can marinate the chicken for as little as 30 minutes or up to 4 hours. Obviously the longer you marinate it the better flavour you will get in the chicken. Enjoy!"

Ingredients: dried basil, dried currants...

"This recipe was featured in an email from the www.lifescript.com website."

Ingredients: jam, dried cranberries...

"I did a Xmas swap last year with Chef #998052 and this recipe was in the Taste NZ mag she gave me, I've never used Verjuice but have some in the pantry??? so aim to try this soon.."

Ingredients: cream, sliced almonds...

"The key to moist grilled chicken is leaving the skin on during cooking.
Some people are reluctant to do this because they think it will increase the fat calories in the finished dish.
But the fact of the matter is that, if you remove the skin before eating the chicken, you’ll reap the best of both worlds: juicy chicken without significantly..."

Ingredients: boneless chicken breast halves, fresh lemon juice...

"This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more..."

Ingredients: Dijon mustard, dry breadcrumbs...

"Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion..."

Ingredients: cornstarch, garlic powder...

"This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot..."

Ingredients: ground cumin, cornflour...