Rat on a Stick

Marinate in teriyaki sauce for a few hours boneless, skinless chicken thighs. Thread each thigh lengthwise onto a water-soaked (so they won't catch fire), wooden skewer. Cook on the barbecue grill. Moist, tasty, tender and can be served and eaten on the skewer.

You can eliminate the skewers, in which case I guess they're just grilled rats.
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Taco Trick

If you'd like your taco meat to be like that of a Mexican fast food restaurant chain, after your meat is cooked and seasoned, run it through the food processor. Pulse until you get the consistency you want.

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Cream Cheese Chicken

Pound boneless, skinless chicken breasts with a meat tenderizer to flatten.

Spread each breast piece with about 1½ tsps of softened butter and 2-3 tbls of softened cream cheese (enough to make a moderate coating on entire breast piece)

Sprinkle with thinly sliced green onions or with onion powder.

Roll breast pieces like jelly roll, beginning, though, at narrow end; wrap/wind a slice of raw bacon around each roll; secure with toothpicks.

Place bacon-wrapped chicken rolls in baking dish and bake uncovered in 350º oven about 35-40 minutes, or until done.

Chicken and bacon will give up some juices/fats, and cream cheese and butter will melt forth a bit from the rolls. Pour these drippings into a bowl and offer at the table with the chicken rolls.

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