There is a reason this salad is a favorite. Grilled chicken, crunchy croutons, shredded Parmesan and Caesar are a classic combo. This version is deliciously smart, too.
The clever grilling method makes for crispy, fall-off-the-bone chicken. Our delectable combo of spices and beer-based barbecue sauce makes for big flavor.
This Grilled Chicken Veracruz recipe contains chicken thighs, kraft zesty italian dressing, pitted green olives, diced tomatoes, kraft grated parmesan cheese and more.
A riff on chicken Dijon, a classic pan-cooked dish involving mustard and heavy cream. You'll need 18 (8-in.) skewers; if they're wooden, soak in water for at least 1 hour before grilling so they don't splinter or burn.
This marinade is great for beef or chicken. The Worcestershire sauce and Italian-style dressing give the marinade a zing, while the garlic pepper seasoning and barbeque sauce give it that barbeque flavor. The longer the beef or chicken sits in the marinade, the better it will taste.
This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
This here's a great marinade for any cut of beef, but I like to use it on steak. It contains basic ingredients that, when combined and allowed to blend, will give you a tender, juicy piece of meat every time.
