Chicken recipes: 3 easy ways to prepare poultry on the grill

July 12, 2012 11:06 AM By MARGE PERRY margeperry1@gmail.com

Photo credit: Marge Perry | Try topping grilled, boneless chicken breasts with diced fresh summer produce such as zucchini, cucumber, tomato and peach. (July 2012)

Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts,

bio | email

Galleries

GRILLED SPICE-RUBBED WHOLE CHICKEN: This rub has a

Grilling and barbecue recipes Ellen Wright has been throwing great A-list parties

Good buys for foodies

Web links

Pictured: Teriyaki Pork and Rice. For Food Section/

Marge Perry recipes Lauren Chattman recipes Erica Marcus (face disguised) is Newsday's food writer.

Erica Marcus answers your Burning Questions

TIP To choose watermelon, look for a darker "field spot" (the brownish area of the rind) that indicates the watermelon was allowed to ripen longer in the field.

All recipes make four servings.

GRILLED CHICKEN BREASTS WITH SUMMER VEGETABLE TOPPING

1 ear corn, cooked

1 plum tomato, cut into 1/4-inch dice

1 peach, cut into 1/4-inch dice

1/2 cucumber, peeled,...

Content Preview This content is exclusive for Newsday digital access and 7-day home delivery subscribers and Optimum Online customers.

Already
registered?
Log in

Already a
subscriber/customer?
Register

Get a 4-week trial for $1
Subscribe