How to grill chicken without a grill

Grilled chicken can be a real joy to make, and even better to eat, without a burner.

The recipe below, adapted from a recipe on the Food Network, is simple, but can easily be adapted to make it a little easier.

You’ll want to remove the skin from the chicken, remove the meat from the bones and then peel them.

The chicken can then be baked and served in a pie dish with a sweet sauce. 

The chicken can also be made with fresh or dried herbs and spices and it’s a great way to use up some of the leftovers. 

You can also make a meatless version of this chicken recipe with some fresh or canned vegetables.

The most versatile way to make this recipe is to use the fresh ingredients and simply use them in place of the chicken. 

For more great leftovers, check out these recipe ideas from the FoodNetwork: Chicken with Spinach, Garlic & Lime Mango, Potato & Green Beans, and More Chicken Parmesan, Roasted Tomatoes, and Avocado & Garlic Roast Serve this recipe with a salad or serve it with a side of bread or rice. 

 Ingredients: 1 medium chicken, skin removed and all fat removed 1 cup of fresh basil leaves 2 tbsp of chopped parsley 2 tsp of oregano 1 tsp of thyme 1/2 tsp salt 1 tbsp of garlic powder 1 egg 1 1/2 cups of chopped fresh mushrooms 1 teaspoon of smoked paprika 1 pinch of salt 3 cloves of garlic 1 clove of fresh ginger 1 green onion 1 tablespoon of olive oil 1 bay leaf Directions: 1.

Combine all ingredients in a large saucepan.

Cook for about 10 minutes on medium-low heat.

Remove from heat and let sit for a few minutes. 


To make the sauce, combine all the ingredients in the saucepan over medium heat.

Bring to a boil.

Reduce heat to medium low and simmer for about 20 minutes.

Serve with a small salad or bread or pasta. 


For the roasted tomatoes, peel and cut tomatoes in half lengthwise. 


To serve the roasted tomato, slice into small pieces and place in a baking dish with the garlic, chopped onion, oreganos, thyme and basil leaves. 


Place a plate of roasted tomatoes in the oven for about 15 minutes.

The oven will take around 30 minutes to finish cooking the tomatoes. 


To make the garlic sauce, add the garlic to a large bowl.

Whisk until the garlic is fully incorporated.

Add the lime juice and stir to combine. 


Add the oreganus, thymes and parsley and cook for a minute. 


Once the oregnus are cooked, add in the basil and sauté for 2 minutes.

Add in the garlic and mix until fragrant. 


Next add in your cooked tomatoes, garlic, oregnos, herbs, spices and bay leaves. Mix well. 


Remove from the oven and let the roasted chicken rest for 15 minutes before serving. 

Nutrition Facts: 5 cups (2 cups total) chicken, bones removed and fat removed, 2 tbsp fresh basil 1 lb ground beef 1 medium chicken skin 1lb ground beef