You might be tired of me mentioning all the grilling we've doing doing around my house.  But it's true.  My husband has become very proficient at grilling.  I think most men think they are...But most aren't.  By brother-in-law is a butcher.  He is full of great tips with meat.  But the one tip my husband has taken to heart is the "Low and Slow" rule.  If you really want your meat to be tender and moist.  Then it needs to be cooked over low heat and for awhile.

With chicken (boneless-skinless) on our gas grill this means about 30 minutes.  In 30 minutes most people would have that chicken breast dried out and crispy.  Not my husband. 

Here's what he does.  Preheat the grill on Medium-High heat for 5-10 minutes.  Then turn it down to low.  Place the chicken on the grill and don't mess with it.  After about 12-15 minutes turn the chicken.  If the meat sticks it may need more time.  Then cook on the other side for an additional 12-15 minutes.  It helps to keep the lid down and to just let the heat work.

Now on to the marinade.  I found this recipe on allrecipes.com.  It was perfect for me because I have all of these herbs growing in my garden. 

It starts with chopping up fresh parsley, fresh rosemary, fresh thyme, fresh basil and garlic.  Add the apple cider vinegar, white wine, olive oil, lemon juice and salt and pepper.

Pour marinade into a heavy duty plastic bag.  Add the chicken.  Place bag in the refrigerator until ready to cook.  Marinate at least 2 hours but can be left in the refrigerator for up to 24 hours.

Grill. Eat. Enjoy!

Apple Cider Chicken Marinade

2/3 cup white wine

1/3 cup extra-virgin olive oil

3 T. fresh lemon juice

2 T. apple cider vinegar

3 T. chopped fresh parsley

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh thyme

2 cloves garlic, minced

1 tsp. black pepper

1/2 tsp. salt

Whisk together all ingredients in a bowl.  Pour into a heavy duty plastic bag.  Add chicken and refrigerate for 2-24 hours.

Grilled Pizzas

We have been grilling like crazy over at my house.  We have adapted the Rhodes Grilled Rolls into nice little individual pizzas.

Start with Frozen Rhodes Rolls, texas size.
Place them on a greased tray and cover with sprayed plastic wrap.  Let them thaw for about 1 1/2 hours. 

Preheat your grill to a medium heat (about 350 degrees)
Roll out the dough to form a thin circle, around 6 inches.  Brush with olive oil. 

Place dough on grill, oiled side down.  Cook for 1-3 minutes on med-low.  When grill marks are starting to turn light brown, turn the dough.

Brush with pizza sauce.  Add cheese and whatever toppings you want.

Close grill lid for about 3-5 minutes or until cheese melts.

We love these pizzas with pepperoni.  Or with pesto or Alfredo sauce in stead of pizza sauce.  They are also great with grilled veggies.  Just grill up the veggies first.  We also make large pizzas.  They are just a little trickier to flip and cook evenly.  Plus its fun to have everyone "make their own".