Grilled Lemon Potatoes Recipe

 
Yield: 4 Servings
 
      2 md russet potatoes,Halved
      1    lengthwise
    1/2 c  low cal. margarine,melted
      2 T  lemon juice
  1 1/2 t  reduced sodium lemon-
      1    pepper seasoning
    1/8 t  garlic powder

Deeply Score Cut Sides Of Potatoes, Using A Sharp Knife.  Cover
Skinside
With Foil. Combine Remaining Ingredients; Brush Cut Sides With
Margarine
Mixture. Grill Potatoes, Cut Side Up, 5 To 6 Inches From Medium Coals
40
Min, Basting With Margarine Mixture Every 10 Min. Turn Potatoes & Grill
10
Min.  Turn Potatoes & Baste With Remainingmargarine Mixture. Grill 10
Min.

Grilled Lemon-Pepper Chicken Salad
 
      Yield: 2 Servings
 
      5 T  olive oil
      3 T  fresh lemon juice
    1/2 t  tabasco sauce
    1/2 t  thyme --,Dried
      2    boneless skinless chicken
      1    breast halves
      4 sl red onion -- 1/3 - 1/2
      1    thick
      4 c  romaine lettuce -- torn
    1/2 c  feta cheese --,Crumbled

Whisk olive oil, lemon juice, pepper sauce and thyme to blend in
small
saucepan over low heat.  Season dressing to taste with salt and
pepper. Arrange chicken and onion slices on plate. Spoon 2
tablespoons dressing over chicken and onions and turn to coat. Let
chicken stand for 5 minutes. (Can be prepared up to 4 hours ahead.
Cover and refrigerate.)

Prepare barbecue grill (medium-high heat).  Set saucepan with
remaining dressing at edge of grill to warm. Grill chicken and onion
slices until just cooked through, about 5-6 minutes per side.
Transfer chicken and onion to plate.  Cut chicken crosswise into thin
slices. Separate onion into rings.

Place lettuce in large bowl.  Add chicken and onion. Add warm
dressing and toss to coat.  Season salad to taste with salt and
pepper. Divide sald between 2 plates. Sprinkle half of feta cheese
over each and serve.

Grilled Lime Chicken
 
      Yield: 6 Servings
 
    1/4 c  fresh parsley,Chopped
    1/2 t  pepper,Freshly Ground
    1/2 t  lime rind,Grated
      2 T  lime juice
      1 c  dry white wine (or chablis)
      6    chicken breast halves  *

* 6 (4 oz each) skinned, boned chicken breast halves
Combine all ingredients except chicken in a shallow
baking dish. Add chicken, turning to coat. Cover and
marinate in refrigerator for 1 day.  Remove chicken
from marinade, reserving marinade. Coat grill rack
with Pam, place rack on grill over med-hot coals.
Place chicken on rack, and cook 5 minutes on each side
or until done, basting with reserved marinade.