Grilled Malibu Chicken

Bursting with flavor and gooeyness, this dish is the perfect welcome to summer!

4 boneless, skinless chicken breasts 

2 T BBQ seasoning (Try: Dry Rub)

4 T butter, melted

½ cup pineapple juice (drained from the can)

1 T mustard

1 T honey

2 tsp Worcestershire sauce

1 tsp chili powder

1 tsp garlic powder

8 slices deli ham

4 slices Swiss cheese

8 slices pineapple

Season each chicken breast with BBQ seasoning, cover and refrigerate for an hour.

Preheat grill over medium heat. In a medium bowl, combine butter, pineapple juice, mustard, honey, Worcestershire sauce, chili powder, and garlic powder; whisk until smooth and set aside.

Grill chicken and pineapple rings over direct heat until grill marks form. Brush chicken and pineapple with reserved sauce. Move pineapple away from heat and continue cooking chicken until cooked through, about 10 minutes. Continue basting chicken with sauce. Move chicken to the upper level; top with two slices of ham, one slice of cheese, and 2 grilled pineapple rings. Lower lid and allow cheese to melt, about 5 minutes. Drizzle with remaining sauce.

*Modified from Six Sister’s Stuff

Greek Chicken Kabobs with Yogurt Dipping Sauce and Orzo with Feta

There is just something about the freshness of Greek food that screams summer to me. Surprise your friends with these THREE great dishes at your next barbecue!

Chicken: 

1-1   ½ lbs chicken tenders (or chicken breast cut into strips)

2         lemons

1 tsp dried oregano

½ tsp red pepper flakes

½ cup olive oil

4 cloves garlic, finely minced

Salt and pepper

6-8 metal or wooden skewers (if using wooden, soak in water before grilling)

In a small bowl combine the zest and juice of 2 lemons with oregano, red pepper flakes, oil, and garlic. Add chicken and marinade to a large, resealable plastic bag ; refrigerate for 30 minutes.

Preheat grill over medium heat. Thread chicken onto skewers and season with salt and pepper. Grill for 6-8 minutes, until chicken is cooked through. Serve with yogurt sauce and orzo.

Yogurt Sauce:

2 cups plain Greek yogurt

½ tsp cumin

salt and pepper

½ English cucumber, grated

In a small bowl, combine all ingredients until thoroughly combined. Refrigerate until ready to serve.

Orzo:

2 cups chicken broth

½ lb orzo

2 T butter

1 tsp dried parsley

¾ cup feta cheese

In a medium saucepan, bring broth to a boil over high heat. Add orzo and cook per package instructions. While orzo drains, add butter, parsley, and feta to the hot pan. Add orzo to pan and stir to combine. Serve with chicken skewers.

*Modified from Rachael Ray

Key West Chicken Kabobs

Ready for the fresh flavors of a springtime barbecue? Try this light marinade to pump up the smoky flavor of grilled chicken. Cilantro-Lime Rice is the perfect side to enhance the citrusy flavor.

3 T soy sauce 

2 T honey

1 T vegetable oil

Juice of 1 lime

3 cloves garlic, minced

3-4 boneless, skinless chicken breasts, cubed

In a small, bowl, whisk together marinade ingredients. Add chicken to a large, resealable plastic bag; pour in marinade and toss until chicken is evening coated. Seal and refrigerate 3-6 hours.

Preheat grill over medium heat. Thread chicken onto skewers. (Tip: If using metal skewers, spray with cooking spray to prevent sticking. If using wooden skewers, soak in water for about 10 minutes prior to avoid fires.) Grill 4-6 minutes per side, until chicken is cooked through. Remove from grill and allow to rest 5-10 minutes before serving. 

*Recipe from Grocery Budget 101

Honey-Lime Chicken

Take advantage of a sunny day to try out the tasty freshness of this grilled chicken. It is great on its own, atop a green salad, or even paired with Cilantro-Lime Rice.

1-2 lbs. boneless, skinless chicken breasts 

Marinade:

¼ cup extra-virgin olive oil

¼ cup fresh lime juice (2 limes), plus zest

2 T. honey

½ tsp. cayenne

1 tsp. salt

1 tsp. pepper

In a large, resealable plastic bag combine all marinade ingredients; seal the bag and shake to combine. Add the chicken to the bag; shake to coat and refrigerate overnight or at least 3 hours.

Preheat grill over medium heat. Grill chicken for 5-7 minutes per side, until cooked through. Serve with Cilantro-Lime Rice.

*Recipe from The Enchanted Cook

Jamaican Jerk Chicken

Mix up your next barbeque with this island-inspired sweet and spicy chicken! Tired of chicken? Try the same marinade and rub on pork chops for an equally delicious dish.

4 boneless, skinless chicken breasts 

¼ cup pineapple juice

¼ cup orange juice

2 T. lime juice

Salt and pepper to taste

Rub:

2 T. freeze-dried chives

1 T. onion powder

1 T. garlic powder

1 tsp. red pepper flakes

1 tsp. ground coriander

1 tsp. ground ginger

Combine pineapple, orange, and lime juices in a large resealable bag; season with salt and pepper. Add chicken to bag and marinate 1 hour – over night.

Preheat grill over medium heat. Combine rub ingredients in a small, resealable bag; shake to combine. Cover both sides of chicken with rub. Grill, turning once, until cooked through – about 8 minutes per side.  Let rest 5 minutes before serving.

Grilled Spicy Honey Chicken

I am always looking for new and different grilling recipes, especially since we got a monster new grill in the spring. This tasty chicken unites my favorite flavor combo: sweet and savory.

1-2 lbs. boneless, skinless chicken breasts 

2 tsp. olive oil

Rub:

2 tsp garlic

2 tsp chili powder

½ tsp onion powder

½ tsp smoked coriander

1 tsp salt

1 tsp cumin

½ tsp cayenne

Glaze:

½ cup honey

1 T cider vinegar

Combine all spices for rub and mix together well.

Trim chicken and pat dry; rub oil to coat chicken. Using your hands, coat chicken with spice rub on all sides. Grill chicken over medium heat, about 5-7 minutes per side, until cooked through.

While chicken is grilling, warm honey in the microwave for 15-20 seconds; add the vinegar and stir well to combine. Reserve 2 T. of the glaze for serving. Use the remaining glaze to brush onto chicken in the final minutes of grilling. Serve with reserved glaze.

*Modified from The Girl Who Ate Everything

Grilled Korean Flank Steak

I’m always on the hunt for a tangy marinade that will bring life to an otherwise plain piece of meat. This Asian-inspired recipe lends spice and plenty of flavor. Thinly sliced, it pairs wonderfully with a side of fried rice, or atop an Asian salad.

¼ c. Kikkoman teriyaki sauce

2 T. honey

1 tsp. red pepper flakes

1 tsp. toasted sesame seeds

4 cloves garlic, minced

1 tsp. olive oil

1-2 lbs. flank steak

In a small bowl, whisk together first six ingredients. Pour into large, resealable plastic bag; add flank steak and work marinade into meat. Refrigerate over night.

Preheat grill or grill pan. Grill steak until cooked to desired doneness (about 5-7 minutes per side). Let rest 15 minutes. Slice thinly on a bias to serve.

*Inspired by Rachael Ray’s Korean Barbecue Flank Steak

Basil-Lime Grilled Pork Chops

Though we are now fully ensconced in autumn, you wouldn’t know it from the weather. Around here, it is still, most definitely, grilling season. My pal, Missi, passed along this recipe, and, after a few tweaks, it made some of the best pork chops I’ve ever tasted!

4 pork chops, boneless 

Juice of 2 limes

4 cloves garlic, finely minced

¼ cup finely chopped basil

½ tsp. parika

Salt & pepper to taste

Squeeze lime juice into a shallow bowl. Season pork chops with salt and pepper, then poke with a fork on both sides. Immerse pork chops in lime juice; rub on basil, garlic, and paprika until completely coated. Refrigerate and marinate for 30-60 minutes.

Preheat grill over medium heat. Grill pork chops 5-10 minutes per side, until internal temperature reaches 160 degrees.

*Original recipe from Allrecipes

Hawaiian Grilled Chicken Thighs

While I typically prefer dark meat to white, I am often hesitant to prepare these bone-in cuts myself. This is the perfect recipe to try stepping out of your chicken breast comfort zone for a flavorful, tender dish.

1-3 lbs. chicken thighs, skin removed 

1 ½ cups soy sauce

1 ½ cups water

¾ cup coconut milk

1 tsp. sesame oil

1 ½ cups brown sugar

4-5 green onions, chopped

¼ cup white onion, chopped

2-3 cloves garlic, minced

Prepare chicken by removing all skin and visible fat and pat dry. In a large bowl, mix together remaining ingredients. Add chicken, cover, and refrigerate 4 hours-overnight.

Preheat grill over low heat. Grill chicken 5-7 minutes per side, until cooked through. Let rest 5 minutes before serving.

*Recipe modified from A Dash of Thyme

Chicken Tikka Masala

Recently, I had my first experience with Indian food. Unfortunately, it was not at a restaurant that specialized in Indian cuisine, but nonetheless, I saw fantastic potential in the Chicken Tikka Masala that I tried. So of course, I came home and immediately started recipe searching. I found several good candidates and decided to take a little of each, along with my own ideas. The result was delicious and, I’m told, decently authentic.

1 cup plain yogurt 

1 T. lemon juice

1 ½ tsp. cumin

1 tsp. cinnamon

1 tsp. ground cayenne pepper

1 tsp. ground black pepper

½ tsp. ground ginger

3 boneless, skinless chicken breasts, cubed

4 metal or wooden skewers

1 T. butter

2 cloves garlic, finely minced

1 jalapeño, seeded and finally minced

2 tsp. cumin

2 tsp. paprika

¼ tsp. salt

1 – 8 oz. can tomato sauce

1 cup heavy cream or half & half

1 T. lemon juice

In a medium bowl, stir together the first 7 ingredients until well blended. Stir in the cubed chicken to coat. Cover and refrigerate at least 2 hours or overnight.

Preheat grill and lightly coat grates with cooking spray. Thread chicken onto skewers and grill until cooked through, about 5 minutes per side.

Meanwhile, melt butter in a large skillet over medium-high heat. Add garlic and jalapeño; sauté for 1-2 minutes. Stir in spices, and then add tomato sauce and cream. Reduce heat to low and simmer about 20 minutes, until sauce thickens. Add grilled chicken cubes and simmer for 10 minutes more.  Stir in lemon juice. Serve with sauce, over steamed basmati rice. 

Asian Chicken Skewers with Spicy Marmalade Sauce

Marmalade triumphs as a spicy-sweet compliment in this Asian-inspired recipe. If weather permits, try grilling your skewers outdoors for a tasty summer meal.

Chicken:

1 lb. boneless, skinless chicken breast tenders 

¼ cup olive oil

¼ cup soy sauce

2 garlic cloves, minced

¼ tsp. red pepper flakes

Sauce:

1 jalapeño pepper, chopped and seeded

1 ½ tsp. butter

1 tsp. fresh ginger root, grated

¾ cup marmalade

1 Tbs. lime juice

1 Tbs. orange juice concentrate

¼ tsp. salt

In a large, resealable plastic bag, combine oil, soy sauce, garlic, and red pepper flakes; add chicken tenders. Seal bag and shake gently to coat. Refrigerate 24 hours (or at least 4 hours).

Grease broiler pan and preheat broiler. Thread chicken onto metal skewers (if using wooden skewers, soak in water) and place on broiler pan, about an inch apart. Discard remaining marinade. Broil chicken skewers 6 inches from heat, for about 2-4 minutes per side, until chicken is no longer pink.

Meanwhile, in a small saucepan, sauté jalapeno in butter until tender. Add ginger and cook 1 minute. Reduce heat; stir in marmalade, lime juice, orange juice concentrate, and salt. Serve chicken with sauce atop fried or steamed rice.

*Original recipe from Simple & Delicious Magazine

Citrus-Herb Marinade

The great thing about a good marinade is its versatility. Try this light recipe to add a fresh zing to chicken or fish. Great for grilling!

½ cup orange juice concentrate, thawed  

½ cup water

2 T. Dijon mustard

1 packet ranch dressing mix

4-6 chicken breasts or fish fillets

Whisk together first 4 ingredients in a small bowl. Add marinade and fish or chicken to a large resealable bag; toss to coat. Refrigerate at least 4 hours or overnight.