Ok, so, to go along with the post about the fabulous grill that my fabulous daddy got me, these are the pictures of my first few times at the grill:

Grilled Chicken

• 1 Large Ziploc Bag, sized accordingly to the size of your chicken breast
• I Can't Believe It's Not Butter Spray
• 1 Tyson 100% Natural Chicken Breast
• Mrs. Dash Grilling Blends Seasoning in Mesquite or Chicken Flavors

1. Take your ziploc bag and add the chicken breast and butter spray. Shake around and squish with your fingers in order to coat the chicken breast with the butter spray (Note: you want just enough butter spray to coat the chicken and help the spices to stick. Do not overdo it.) Next, add in the Mrs. Dash Seasoning of your choice. (I suggest shaking the seasoning over one side of the chicken and them flipping the bag over to coat the other side as well. Then, press down on the chicken to help it stick).
   
2. Let you chicken marinate in the refrigerator all day if possible, but for at least 1-2 hours in order to let the seasonings really seep in.


3. When you are ready to cook, fire up your grill to high for about 5 minutes in order to get your grill nice and hot. Then, lower the heat to medium to med-high. Place the chicken on the grill and close the lid. Check periodically and try to flip the chicken after about 5 mintues. Cook until the juices run clear and the chicken has no pink in the middle.

Now that you have the chicken, you need a side!

How about a delicious summer squash and zucchini combo:

Grilled Squash and Zucchini

• 1 medium summer squash
• 1 medium zucchini
• 1 medium onion, optional
  

1. Slice the squash and zucchini into long, medium-thick slices, so that they do not fall through the grill racks (if you have a grilling wok or a grilling tray you may use it in order to keep the vegetables from falling through as well). If you own a mandolin, which I suggest you run out and buy if you don't already have one, you want to make your slices around 1/4 in. thick, maybe just a tad thinner.


2. Slice your onion into medium-thick rounds. Again, with your mandolin you will want to make the onions about the same thickness.


3. To make the combination extra fabulous, toss together with just a tad bit of I Can't Believe It's Not Butter Spray and one packet of Italian Dressing Seasoning (found on the dressing isle beside the ranch dip/dressing mixes).
   Heat up your grill to a high heat for about 5 minutes in order to get it nice and hot. Then, cut it back to a medium to med-high heat.


4. Grill your vegetables until you achieve the desired grill marks and/or tenderness of your vegetable medley.

Here's just a few more fun grilling pics!