We love any potatoes over here, but baked potatoes with all the toppings takes the cake!

Baked potatoes make a great side dish with your main meal at dinner, or they can be enjoyed as a yummy, hearty lunch.

I’ve already got a Baked Potato Recipe that you make in the oven, as well as an Air Fryer Baked Potato and Instant Pot Baked Potatoes Recipe.

This grilling recipe is great to have on hand if you want an easy way to enjoy potatoes with your BBQ. We love to serve them with The Best Burgers and a glass of Strawberry Lemonade or an Oreo Milkshake.

You can use a gas grill or a charcoal grill, whichever grill you’d normally use. They are light and fluffy inside with a hint of smoky flavor!

Ingredients Needed:

• Potatoes: Russet potatoes are the best potatoes for this, but you can use gold or red potatoes if you prefer.
• Salt: we’ll be using a lot of salt, but potatoes need a lot of added flavor. Mix this up by reducing the salt and adding in freshly cracked black pepper or dried herbs. 
• Oil: I use canola oil, but another neutral oil with a high smoke point like olive oil or vegetable oil will work well too. You can also use melted butter if you prefer it.

How to Make Baked Potato on the Grill

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Clean potatoes: Clean potatoes and dry them well.
2. Season potatoes: Rub potatoes evenly with oil and roll them in salt on a rimmed plate.
3. Wap in foil: Wrap the potatoes completely with foil and pierce once or twice using a metal skewer.
4. Grill: Place your foil packets on direct heat and cook until tender. Serve hot with your favorite toppings!

Baked Potato on the Grill FAQs

Tips and Notes

• Foil. Use heavy-duty aluminum foil for the best results. 
• Indirect heat. Move your potatoes to indirect heat once they are done to keep them warm before serving if you’re waiting on other food cooking too.

Baked Potato on the Grill Variations

You can serve baked potatoes in so many ways!

• Seasoning: Add black pepper or dried herbs to the salt to season your potatoes before grilling them.
• Salt: Yes it’s a lot! It’s a big potato and covering it in salt seasons it perfectly. Try garlic salt, seasoning salt, or another variation if you prefer.
• Potatoes: Try another kind of potato with this recipe like gold potatoes, or red potatoes. Sweet potatoes would taste amazing grilled, but the cooking time will be a bit different.
• Toppings: A classic combination for us would be shredded cheddar cheese, a dollop of sour cream, crispy bacon bits, and sliced green onions. You could also top them with my Instant Pot Chili, or these Maple Bacon Baked Beans!

Serving Suggestions

Make your baked potatoes on the grill alongside some of my other Grilling recipes!

These Grilled Chicken Thighs, Hawaiian Chicken Kabobs, and this BBQ Chicken are great main dish ideas! Check out my other Grilled Chicken Recipes for more ideas.

Serve your grilled baked potatoes with other delicious side dishes to make it into a full meal. Check out my Best BBQ Sides for Summer, including my Easy Broccoli Salad, this Homemade Coleslaw Recipe, and these Instant Pot Baked Beans!

More Grilled Easy Side Dish Recipes to Try

Side Dishes

Baked Potato on the Grill

Side Dishes

Cheesy Grilled Potatoes with Bacon

Side Dishes

Grilled Potatoes in Foil

Dinner

BBQ Chicken Pasta Salad with Tomatoes, Zucchini & Corn

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Baked Potato on the Grill

With perfectly crispy skin on the outside and soft and fluffy insides, these Baked Potatoes on the Grill are so easy to make! They're the perfect side dish for your summer barbecue!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 230cal

Author Ashley Fehr

Ingredients

• 4 russet potatoes (scrubbed clean and dried)
• ¼ cup salt (not all will be used!)
• 2 tablespoons oil (canola oil, vegetable oil, or another neutral flavored oil)

US Customary – Metric

Instructions

• Preheat the grill to 400 degrees or medium-high heat.
• Clean potatoes and dry them well, leave the potato skins on for the best flavor.
• Spread salt evenly over a rimmed plate.
• Rub potatoes evenly with oil and roll in the salt on the plate.
• Wrap the entire potato with foil and pierce once or twice through the foil and potato using a metal skewer. Repeat with all the potatoes.
• Place your foil packets on direct heat and cook for 40-60 minutes — the total cooking time will depend on how hot your grill stays and how large your potatoes are. I try to choose small russet potatoes and they take about 40 minutes to cook.
• Serve hot with your favorite toppings!

Notes

Storage:

• Store: Store baked potatoes in an airtight container in the refrigerator for up to 3 days. Allow them to cool to room temperature before putting them in the fridge.
• Reheat: Reheat baked potatoes in the oven or on the grill at 350ºF for 15-20 minutes. Alternatively, you can chop the potato up and heat the pieces in a skillet with oil to warm up and re-crisp.

Nutrition

Calories: 230cal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 2840mg | Potassium: 889mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg

The post Baked Potato on the Grill appeared first on The Recipe Rebel.

This Hawaiian Chicken recipe is perfect for dinner on a busy weeknight for the whole family! Ready in just 30 minutes, with instructions on how to cook it on the grill or in the oven, you’ll want to save this delicious chicken recipe for later!

This Hawaiian Chicken will transport you to a tropical island with this fruity and tangy sauce!

Ok, maybe not quite. But this recipe is so easy it’ll feel like a breeze to make, and your mouth will be happily bathed in tropical flavors, at least!

We often have chicken for dinner, and this recipe is so quick and easy that it’s great for any day of the week.

The sweet and tangy pineapple sauce is so yummy! It makes a perfect chicken dinner, but you can use it on vegetable kabobs or with a different meats as well.

I’ve included instructions for how to use it for chicken on the grill or oven-baked — we often grill when it’s warm out and bake it when it’s chilly.

There are similar flavors in my Crock Pot Pineapple Chicken, and you could cook this recipe all in one pot to make Crockpot Hawaiian Chicken if you prefer!

For more Hawaiian inspired meals, try my Hawaiian Chicken Kabobs, these Hawaiian Chicken Burgers with Grilled Pineapple, or my Slow Cooker Hawaiian Chicken Rice Bowls!

Ingredients Needed:

• Pineapple Juice: preferably use unsweetened fresh pineapple juice here.
• Brown Sugar: adds a sweetness to the chicken marinade, and makes the sauce caramelize when cooked.
• Water: to make the base of the marinade. You can use a low-sodium chicken broth if you prefer.
• Soy Sauce: I always use low-sodium soy sauce and add salt. If you are using regular soy sauce, you may want to reduce the salt and season after it is cooked.
• Seasoning: a mixture of freshly minced garlic, fresh ginger, kosher salt, and red chili flakes will pack a flavorful punch with a bit of a kick.
• Chicken: I used boneless skinless chicken breasts, but you could use boneless chicken thighs with the skin off or on if you prefer.

How to Make Hawaiian Chicken Recipe

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

Marinate Chicken

1. Make marinade: Whisk together all marinade ingredients in a glass mixing jug. Reserve ½ cup and set aside.
2. Marinate chicken: Place chicken in a Ziploc bag or container and pour the remaining marinade over and around the chicken. Seal and turn to coat, then refrigerate to marinate.

Cook Chicken

• To Grill: Preheat the grill, then cook chicken, flipping once halfway through until done.
• To Oven-Bake: Preheat oven, place chicken in the prepared baking dish, and bake until done.

Make Hawaiian Sauce

1. Heat remaining sauce: Cook the remaining marinade in a small pot on the stovetop on medium heat until reduced slightly.
2. Thicken sauce: If desired, stir together a small amount of cornstarch and water to thicken the sauce. Serve with the cooked chicken.

Hawaiian Chicken Recipe FAQs

Tips and Notes

• Marinade. Make the marinade the day before you want to marinate your chicken. Store it in the refrigerator to mature the flavors and ensure they meld together fully, then use it with your chicken the next day.
• Marinating time. Chicken doesn’t need long to marinate, I’d recommend letting it sit in the sauce for 30 minutes to 2 hours. You could even just brush it onto the chicken during the last half of the cooking time.
• Meat Thermometer. Invest in a good meat thermometer to check the internal temperature of your chicken to check that it’s done. The internal temperature of the thickest part of the chicken will read 165 degrees F when it is done.

Hawaiian Chicken Recipe Variations

• Change the juice. If you don’t have pineapple juice, try mango! You can also use the juice from a can of pineapple if you are grilling pineapple slices or pineapple chunks alongside the chicken.
• Extra flavor. You can add some BBQ sauce, a little bit of Worcestershire sauce, Teriyaki Sauce, or your favorite hot sauce for some extra flavor and a bit of spice.
• Brown sugar. You can use almost any sweetener instead of brown sugar. Granulated white sugar, honey, maple syrup, or agave would be great.
• Seasoning. Fresh seasonings add so much flavor, but if need be you can substitute with dry ground spices like ground ginger or garlic powder: about ¼-½ teaspoon of dried per teaspoon of fresh.
• Swap the meat. This recipe would also work well with boneless chicken thighs or pork tenderloin. You can use it with bone-in chicken, but it will require additional cook time.
• Garnish. Top the chicken with some chopped green onions, freshly chopped herbs, and/or sesame seeds.

Serving Suggestions

Use this easy recipe to make chicken for wraps or to have in a salad bowl with greens and my Easy Broccoli Salad, or this Southwest Potato Salad.

Make it go a bit further by turning it into a complete meal with carby sides like my Instant Pot Mashed Potatoes Recipe, Roasted Red Potatoes, Instant Pot Jasmine Rice, or Air Fryer Potato Wedges.

Add some veggies on the side, like my Air Fryer Green Beans or Air Fryer Broccoli, or roasted red bell pepper and red onion!

We always have some bread with dinner as well, you can try my Garlic Bread or these Homemade Crescent Rolls too.

More Easy Chicken Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Marry Me Chicken

Dinner

JUICY Air Fryer Chicken Breast

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Hawaiian Chicken Recipe

This Hawaiian Chicken recipe is perfect for dinner on a busy weeknight for the whole family! Ready in just 30 minutes, with instructions on how to cook it on the grill or in the oven, you'll want to save this delicious chicken recipe for later!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 397cal

Author Ashley Fehr

Ingredients

• ¾ cup unsweetened pineapple juice
• ½ cup brown sugar
• ¼ cup water
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons freshly minced garlic
• 2 teaspoons minced ginger
• ½ teaspoon salt
• ¼ teaspoon red chili flakes adds some heat but won’t make it really spicy
• 2 lbs boneless skinless chicken breasts

US Customary – Metric

Instructions

Make Marinade

• Whisk together all marinade ingredients (pineapple juice through red pepper flakes). Reserve ½ cup and set aside.
• Place chicken in a zip-top bag or container just a little bigger than the amount needed for the chicken (too big and the marinade won’t surround our chicken).

Marinade Chicken

• Pour the remaining marinade over and around the chicken. Seal and turn to coat.
• Allow the chicken to marinate for at least 30 minutes and up to 2 hours.

Grill

• Preheat grill to medium-high (about 400 degrees). Grill chicken for 15-20 minutes, flipping once halfway through until an internal temperature of 165 degrees F is reached.

Oven Cook

• Preheat oven to 400 degrees F and lightly grease a baking dish. Place chicken in the baking dish and bake for 20-25 minutes, until an internal temperature in the thickest part of the chicken reads 165 degrees F.

To Serve

• Meanwhile, cook the remaining marinade in a small pot on the stovetop on medium heat until reduced slightly. If desired, stir together a small amount of cornstarch and water to thicken the sauce. Serve with the cooked chicken.

Notes

Storage:

• Fridge: While the chicken is marinating, I don’t recommend refrigerating for more than 2 hours. Chicken is easily broken down by the pineapple juice so too long and it will become mushy. Leftovers can be stored in the fridge for up to 4 days.
• Freezer: you can freeze this recipe before and after cooking.
  Before: freeze chicken in the marinade, then thaw in the refrigerator overnight (it will marinate as it thaws). Cook as directed.
  After: freeze the cooked chicken in an air-tight container for up to 3 months. I recommend freezing in the sauce so that it stays moist as it thaws.

 

Nutrition

Calories: 397cal | Carbohydrates: 34g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 854mg | Potassium: 984mg | Fiber: 0.3g | Sugar: 31g | Vitamin A: 108IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg

The post Hawaiian Chicken Recipe appeared first on The Recipe Rebel.

These Cheesy Grilled Potatoes with Bacon are an EASY foil pack side dish or appetizer for summer, with slice potatoes, cheddar cheese and crispy bacon. Easy to prep ahead for a camping meal!

FRIENDS.

As soon as I peeked inside the foil pack, I just knew. This was going to be a winner.

These Cheesy Grilled Potatoes are out of this world good. This delicious side dish is so, so unbelievably easy to make, you’ll find yourself having them all summer long! And I won’t blame you.

I started my potatoes in the microwave because it just adds a little extra insurance that the potatoes will all be cooked through, especially since I like to stack my potatoes up in my foil pack!

Plus it makes these a super easy, no-brainer kind of summer side dish because you know that half of them won’t be burnt by the time they’re cooked through the middle (or am I the only one with that problem??).

You can definitely parboil them instead if you prefer. Ideally, you want to cook them until they are close to cooked through (but not quite) so that you can finish them up on the grill without overthinking it! You can also slice and start on the grill from raw, but you may want to let them cook through, stirring occasionally, in the foil and then top with the cheese and bacon.

There are tons of ways you could make this effortless side dish into a full meal deal: add some cooked chicken, some broccoli, or some cooked corn on the cob, peppers, zucchini, you name it — it works! The one thing to keep in mind is the cooking time since the potatoes will be ready fairly quickly once they hit the grill!

However you make them your own, I’m just hoping you don’t skip the melted cheese 😉

These potato foil packets are also great for camping, just like my Breakfast Foil Packets, Honey Garlic Chicken Foil Packets, and these Chicken Fajita Foil Packets!

Ingredients Needed:

• Potatoes: creamer potatoes or baby potatoes work best here, but you can use any thinly sliced potatoes.
• Salt & Pepper: a simple combination of kosher salt and freshly cracked black pepper will season these potatoes perfectly!
• Bacon: I usually use thick cut bacon but any kind will work.
• Cheese: we love cheddar cheese with bacon, but you can use mozzarella for a milder flavor, Parmesan cheese for a salty flavor, or a Mexican cheese mix for some added spice.
• Green Onions: they add a great sharp, savory flavor to this side dish that works so well with the bacon and cheese!

How to Make Cheesy Grilled Potatoes

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Prepare potatoes. Poke holes in each potato, and partly cook them in the microwave. Once they have cooled slightly, slice them into thin slices.
2. Make bottom layer of potato slices. Lay aluminum foil together, spray with cooking spray and place a single layer of potatoes on top of the foil. Season with salt and pepper.
3. Add cheese and bacon layers. Top with ⅓ of the cheese and ⅓ of the bacon. Repeat the layers two more times.
4. Seal foil, cover grill, and cook. Fold up the sides of the foil, pinch the top closed, and cook directly on the grill.

Cheesy Grilled Potatoes FAQs

Tips and Notes

• Oil. You can put some melted butter onto the foil, or drizzle some olive oil rather than using a cooking spray if you prefer.
• No Foil Method. I know that some people don’t like to use foil for cooking, so you can feel free to use a grill-ready pan, cast iron skillet, or these grilling mats instead. We have some grill mats and we love them for tricky-to-grill foods!
• Cooking Time. The cooking time will vary greatly depending on how thickly your potatoes are sliced, how many layers you have stacked up, and the exact temperature of your grill, so it’s best to check them regularly.
• Keeping warm. You can keep the potatoes warm while everything else cooks by placing the foil packet on the side of the grill, where it will get indirect heat and stay warm without cooking it further.

Cheesy Grilled Potatoes Variations

• Bacon. The bacon will add protein, as well as a yummy smoky flavor but you can omit it if you want. You can also swap with store-bought bacon bits.
• Veggies. Add some extra veggies like broccoli, bell peppers, or zucchini.
• Garnish. Use fresh herbs like basil or chopped chives as a garnish instead of green onions if you prefer.

Serving Suggestions

Serve these Cheesy Grilled Potatoes on the side with a full BBQ spread.

Check out my Grilled Chicken Recipes for some chicken BBQ mains, or try my Grilled Pizza 4 Ways, or this recipe for Hawaiian Chicken Burgers with Grilled Pineapple for something a bit different!

Serve some classic BBQ sides with your main, like my Homemade Coleslaw Recipe, my Instant Pot Baked Beans, or this Easy Broccoli Salad. Check out my list of The Best BBQ Sides for Summer for more inspiration!

More Easy Side Dish Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Appetizers

Chicken Bacon Alfredo Potato Skins

Side Dishes

Loaded Mashed Potatoes

Side Dishes

Crockpot Stuffing

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Cheesy Grilled Potatoes with Bacon + VIDEO

These Cheesy Grilled Potatoes with Bacon are a great side dish or appetizer for your summer BBQ! Made in cute foil packets, these potatoes are perfectly cheesy and deliciously seasoned to go with any main dish!

Course Appetizer, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 248cal

Author Ashley Fehr

Ingredients

• 450 grams creamer potatoes or baby potatoes, (about 14 potatoes) thinly sliced
• ½ teaspoon salt
• fresh cracked pepper
• 2 slices bacon (cooked until crispy and crumbled)
• 1 cup cheddar cheese
• 2 green onions (sliced)

US Customary – Metric

Instructions

• Poke a few holes in each potato with a knife or skewer.
• Place potatoes on a large microwave-safe plate (choose potatoes that are roughly the same size) and cook on high for 3-4 minutes, until somewhat tender (but not totally soft).
• Preheat the grill to medium heat (about 350 degrees F).
• Let the potatoes cool enough so that you can touch them. Slice potatoes into consistently thin slices.
• Lay two large sheets of aluminum foil together (or use a cast iron skillet or grill pan) and spray with cooking spray.
• Place a single layer of potatoes on top of the foil. Combine the salt and pepper and sprinkle ⅓ of the seasoning mixture over the potatoes. Top with ⅓ of the cheese and ⅓ of the bacon.
• Repeat the layers two more times until all the potatoes, cheese, and bacon have been used. Fold up the sides of the foil (if using a skillet or pan, you may want to cover it with foil to keep the heat in) and pinch the top closed. Place directly onto your charcoal grill or gas grill. Cover the grill, and cook for 10-20 minutes, until potatoes are tender all the way through. Open up the foil and sprinkle with green onions. Serve immediately.

Video

Notes

Oven Bake: These potatoes can also be baked in the oven for roughly the same amount of time at 350-400 degrees F.

• Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven covered with foil.

Nutrition

Calories: 248cal | Carbohydrates: 20g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 546mg | Potassium: 539mg | Fiber: 2g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 23.3mg | Calcium: 222mg | Iron: 1.2mg

The post Cheesy Grilled Potatoes with Bacon appeared first on The Recipe Rebel.

This Greek Chicken Marinade is perfectly seasoned with aromatic garlic, warm oregano, and parsley. Packed with so much flavor, this delicious marinade will take your grilled chicken dinners to the next level!

When it’s warm out, grilled chicken is one of our favorite dinners to enjoy (especially if we can eat it outside while the sun is shining!).

This easy Greek chicken marinade recipe is perfect for making a healthy meal for the whole family with minimal fuss.

Made with very simple ingredients, in under an hour, it’s perfect for a busy weeknight dinner! Serve it with some store bought naan, this Greek Pasta Salad or this Instant Pot Jasmine Rice or Greek Pasta Salad with homemade Lemonade.

Because we’re marinating the chicken in yogurt, which is a foolproof method for making it creamy, juicy, and richly flavored, this Greek chicken is juicy and delicious every time.

It’s a great recipe to meal prep for later in the week because you can make extra marinade and store it to use in another meal a few days later (you can even freeze it — more on that later!).

This Greek marinade recipe is versatile, so you can use fresh herbs instead of dried ones, or change them up to suit your preference.

You can also cook your chicken any way you like — on the stove, in the oven, in the slow cooker, but we love it grilled!

For more Greek-inspired meals, check out my Spicy Baked Feta (Mpougiourdi), and this Feta Pasta with Dill. Alternatively, try another of these Grilled Chicken recipes or this Hawaiian Chicken Recipe for more grilled chicken goodness.

Ingredients Needed:

• Oil: since this is my interpretation of a Greek-style marinade, we are definitely using olive oil. Olive oil does add significant flavor, but you can swap this for another oil you have if you need to.
• Yogurt: only plain yogurt will do here, either Greek-style or Natural yogurt, but you can use any fat percentage: from 0% to ultra thick and rich.
• Lemon: use fresh lemon zest and fresh lemon juice for the best flavor. The acidity will help tenderize the meat.
• Seasoning: use classic Greek flavors with fresh garlic, dried oregano, dried parsley, kosher salt, and black pepper.
• Sugar: white granulated sugar will add a bit of sweetness to the marinade, to counteract the acidity.
• Chicken: I tend to use boneless, skinless chicken breasts, but chicken thighs or chicken with the skin on will work too. You can use chicken with the bone in, but the cook time may vary.

How to Make Greek Chicken Marinade

This recipe is simple to make! Full instructions are included in the recipe card below.

1. Make marinade: Combine marinade ingredients in a Ziploc bag or airtight container.
2. Add chicken: Place chicken in the bag or container, seal it, and shake it to coat the chicken.
3. Marinate: Let the chicken marinate in the refrigerator.
4. Cook chicken: Grill or bake the chicken until fully cooked. Let it rest before serving. 

Greek Chicken Marinade FAQs

Tips and Notes

• Type of Oil. It’s best to use an oil that best compliments the type of food you’re making. Olive oil is best for Greek, Italian, and Mediterranean dishes.
• Fresh Herbs: Got fresh herbs? Wonderful! Use 3 times the amount of fresh herbs (finely chopped) than you would dried ones. 
• Double it up: Make a double batch of this marinade, divide it, and store the excess marinade in an airtight container or jar, in the refrigerator, for up to 3 days to use on another meat later in the week!

Greek Chicken Marinade Variations

• Add some heat. Add some red pepper flakes, cayenne pepper, or hot sauce to the marinade, or sprinkle some on top before you cook your chicken to add a spicy kick to the meal.
• Chicken. You can use this marinade with any cut of chicken, or even another meat. It’s one of those great recipes you’ll use again and again for all sorts of foods!

Serving Suggestions

Serve this Greek Chicken Marinade dish with your favorite sides to make a complete meal.

It’s perfect for making Greek chicken gyros and wraps, or try it in one of these Pasta Salad Recipes!

If you’re using an outdoor grill to cook your chicken, you may want to pair it with this Southwest Potato Salad with tomatoes and Corn on the Cob, or another one of my BBQ Sides for Summer!

If you’re cooking it in the oven, or fancy something a bit different, try these Air Fryer Green Beans and Air Fryer Broccoli with this Cream Cheese Mashed Potatoes recipe.

More Easy Chicken Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Marry Me Chicken

Dinner

JUICY Air Fryer Chicken Breast

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Greek Chicken Marinade

This Greek Chicken Marinade dinner is rich, creamy, and perfectly seasoned with aromatic garlic, warm oregano, and parsley. Packed with so much flavor, this delicious marinade will take your grilled chicken dinners to the next level!

Course Main Course

Cuisine Greek

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Chilling time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 356cal

Author Ashley Fehr

Ingredients

• ⅓ cup extra virgin olive oil
• ¼ cup plain Greek yogurt
• 1 lemon (zested and juiced)
• 4 cloves garlic (minced)
• 1 tablespoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon black pepper
• 2 lbs chicken (I usually use breasts, but thighs or bone-in chicken will work just fine)

US Customary – Metric

Instructions

• Combine all ingredients in a zip-top plastic bag or a container just big enough to hold your chicken and marinade (too big, and the marinade doesn’t surround the chicken).
• Refrigerate for 30-60 minutes (with the pieces of chicken, I don’t like to let it go longer because the acid can break down the meat too much).
• Use your preferred method of cooking the chicken. Grill or bake at 400 degrees F for about 20 minutes, until a meat thermometer reaches an internal temperature of 165 degrees.
• Let the cooked chicken rest, covered, for 10 minutes before serving.

Video

Notes

*The nutrition information is difficult to estimate on this recipe, as most of the marinade will be discarded.

Stovetop: you can cook this chicken on the stove top in a covered skillet over medium-high heat, flipping once. It will take roughly 5-8 minutes per side depending on the thickness of your chicken.

Slow cooker: you can also cook this chicken in the slow cooker on low for 3 hours-4 hours. 

Storage: Store cooked chicken in the refrigerator in an airtight container for up to 3 days. You can store the uncooked marinade in the fridge for up to 4 days, to use on other meat, providing it has not already touched any raw chicken.

Freezer: you can freeze cooked chicken in an airtight container or freezer bag for up to 3 months. You can also freeze uncooked chicken right in the marinade for 3 months as well — it will marinate as it thaws!

 

Nutrition

Calories: 356cal | Carbohydrates: 6g | Protein: 50g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 850mg | Potassium: 922mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 2mg

The post Greek Chicken Marinade appeared first on The Recipe Rebel.

Maple Glazed Chicken Drumsticks are a simple, 6-ingredient sweet and spicy meal that’s perfect for summer grilling! An easy and flavorful way to make grilled chicken drumsticks!

We are gearing up for summer over here and one of the things we love to do is cook and eat outside!

These grilled chicken drumsticks are one of our favorites because they are so easy to make.

I LOVE a sweet and sticky glaze, so decided on this combination of maple syrup and chili sauce because it has the perfect blend of sweet and spicy.

I also love the simple ingredient list: maple syrup, chili sauce, vinegar, garlic, salt, and chicken. I already had everything I needed in my pantry, so that was another win. Simple is where it’s at these days!

Try my Homemade Sweet Chili Grilled Chicken, this Sweet & Spicy Coconut Grilled Chicken, or any of these amazing Grilled Chicken Recipes for more grilling inspiration.

Got more drumsticks? Try these Baked Chicken Drumsticks or these Air Fryer Chicken Legs next!

Ingredients Needed:

• Chicken: I used chicken drumsticks for this recipe. You can cook it with the skin or without, it’ll work and taste amazing either way. You could use chicken thighs too for similar results.
• Maple Syrup: a good quality, pure maple syrup will give you the best of the classic warm sweet flavor!
• Chili Sauce: chili sauce is a seasoned tomato sauce with extra kick! Do not mistake it for hot sauce.
• Apple Cider Vinegar: adds extra tang and makes the chicken super tender.
• Garlic: freshly minced garlic will give you the best flavor.
• Salt: use to enhance all the flavors.

How to Make Maple Glazed Chicken Drumsticks

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Make marinade in bag. Combine maple syrup, chili sauce, apple cider vinegar, minced garlic, and salt in a large resealable plastic bag or a large Ziploc bag.
2. Put chicken in bag. Add the chicken drumsticks to the bag with the sauce in it.
3. Marinate chicken and make glaze. Seal the bag and turn to coat drumsticks. Place in the refrigerator to marinate. Make the thickened glaze.
4. Grill and glaze. Cook the chicken, turning it every so often until done. Remove from the grill and brush the cooked chicken with the glaze before serving. 

Maple Glazed Chicken Drumsticks FAQs

Tips and Notes

• Paper towel to serve. Serve these sticky chicken drumsticks with a small bowl of water on the table with paper towels, or some kind of wet wipes, because they can get messy!
• Aluminum foil. You can cook the chicken on top of tin foil sprayed with non-stick on both sides, or directly on the grill. I actually found that the chicken didn’t stick to the grill either way. Chicken cooked directly on the grill will char much more quickly, but it will also get those great grill marks!
• Grilling on Foil. If you grill the drumsticks on foil, you can move them to cook directly on the grill to get a bit of caramelization on them.
• Grilling directly on the grill. If you grill directly onto the grill, you’ll want to move them to indirect heat once they are charred so they don’t burn. The sugary nature of the marinade makes it prone to burning, so be careful to watch your chicken as it cooks.
• Skin. You can cook drumsticks with the chicken on or off, this chicken recipe tastes amazing both ways. If you like a crispier outer with a bit of extra texture, then leave the skin on. If you prefer skinless pieces, then you can buy them skinless from the grocery store, or just pull the skin off before marinating them.
• Slice to marinate. You can make a long incision in the thickest part of the meat before marinating it to allow the marinade to seep into the chicken for a deeper flavor.

Maple Glazed Chicken Drumsticks Variations

• Mix up the seasoning. Use different seasonings depending on your flavor preferences. Cajun, paprika, turmeric, chili, and cumin are all great spices for chicken for this marinade to give a sweet and spicy flavor. You can also use a store-bought chicken spice mix if you like.
• Herbs. You can use dried herbs in the marinade as well if you like. Marjoram, oregano, cilantro, or parsley would work well.
• Garnish. Garnish with freshly chopped cilantro or finely chopped green onions for an added burst of freshness.

Serving Suggestions

Serve Maple Glazed Chicken Drumsticks with pretty much any BBQ side to make an amazing BBQ spread. Check out my list of The Best BBQ Sides for Summer for ideas.

Some of my favorite BBQ sides are Grilled Potatoes in Foil, Maple Bacon Baked Beans, Corn on the Cob, and my Homemade Coleslaw!

A BBQ isn’t complete without a refreshing drink, so try my Strawberry Lemonade, this Easy Homemade Pink Lemonade or this Berry Lime Slush Recipe for something extra tasty!

More Easy Grilled Chicken Recipes

Dinner

Hawaiian Chicken Recipe

Dinner

Greek Chicken Marinade

Dinner

Maple Glazed Chicken Drumsticks

Dinner

Grilled Chicken Recipes

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Maple Glazed Chicken Drumsticks

Maple Glazed chicken Drumsticks are a simple, 6-ingredient sweet and spicy meal that's perfect for summer grilling! They are always a big hit!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 353cal

Author Ashley Fehr

Ingredients

• 8-12 chicken drumsticks
• ½ cup + ¼ cup maple syrup divided
• ½ cup + ¼ cup chili sauce divided
• ¼ cup + ⅛cup apple cider vinegar
• 1 tsp + ½tsp minced garlic divided
• salt

US Customary – Metric

Instructions

• Add chicken drumsticks to a large resealable plastic bag (skin on or off as desired). Combine ½ cup maple syrup, ½ cup chili sauce, ¼ cup apple cider vinegar, 1 tsp minced garlic, and salt. Pour over drumsticks into a bag. You can also do this in a large bowl, and stir to coat, but it is easiest in a bag.
• Seal the bag and turn to coat drumsticks. Place in the refrigerator to marinate for 2-8 hours (I marinated mine for just a couple of hours).
• Preheat grill to about 400 degrees F (I had 2 sides on, and one side off so I could move them to indirect heat if need be). Either grease the grill with oil or non-stick or spray a piece of tin foil with non-stick spray and place it on the grill over the heat (*see post for additional explanation). Place drumsticks on the grill, and cook, turning every so often, for 20-25 minutes or until meat starts to fall away from the bone. Keep an eye on them so they don’t burn! Move to indirect heat if need be.
• While drumsticks are cooking (or you can do this ahead of time if you need to), combine ¼ cup maple syrup, ¼ cup chili sauce, ⅛ cup apple cider vinegar, and ½ tsp minced garlic in a small pot. Bring to a low simmer over medium heat and cook, stirring often, until reduced and thickened (about 10-15 minutes). Turn off the heat and keep warm until the chicken is done.
• Brush drumsticks with thickened glaze before serving.
• Store: Store this dish in an airtight container in the refrigerator for up to 3 days. Allow the chicken to cool to room temperature before putting it in the fridge. Refrigerate within 2 hours of cooking it.

Notes

Store: Store this dish in an airtight container in the refrigerator for up to 3 days. Allow the chicken to cool to room temperature before putting it in the fridge. Refrigerate within 2 hours of cooking it.

Freeze: Maple glazed chicken drumsticks can be frozen after cooking them very easily. I’d recommend removing the meat from the bone and shredding the chicken. Put the shredded chicken in a Ziploc bag, and store it in the freezer for up to 1 month. Defrost overnight in the refrigerator and reheat in the microwave or on top of foil on the grill.

 

Nutrition

Calories: 353cal | Carbohydrates: 26g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 557mg | Potassium: 529mg | Fiber: 1g | Sugar: 22g | Vitamin A: 271IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg

The post Maple Glazed Chicken Drumsticks appeared first on The Recipe Rebel.

We love pork tenderloin around here — it’s easy to cook and comes together quickly!

We’ll be using honey and garlic in this marinade for pork tenderloin (one of my favorite combinations!). I’ve used the combination before with my Honey Garlic Pork Tenderloin Recipe, but this time we add in some sweet and spicy notes.

Pork Tenderloin is considered one of the best cuts because it is so tender, but it is easier to cook than you think! When you are shopping, be sure that you have pork tenderloin and not pork loin — they are different and will cook differently!

This sweet-and-spicy marinade for pork tenderloin is quick and easy to make. It will go well with other types of red meat and even chicken, so it’s a great recipe to keep on hand!

It is fancy enough for a dinner party or special occasion, but it’s quick and easy enough that you can make it for an easy weeknight meal! We love cooking it up on the grill in the summer while the kids are running around outside.

For more inspiration on how to cook your tenderloin, check out my list of 25 Flavorful Pork Tenderloin Recipes or my new Honey Balsamic Pork Tenderloin.

If you love pork, you need to try these Smothered Pork Chops, Baked Pork Chops and my Honey & Balsamic Pulled Pork recipe too!

Ingredients Needed:

• Pork Tenderloins: you’ll need two pork tenderloins equalling about 2-2.5 pounds. Be sure they’re both trimmed and ready to go.
• Oil: use a non-stick cooking oil spray so that the meat doesn’t stick to the pan.
• Seasoning Salt: seasoning salt is a simple way to add a ton of flavor to the pork.
• Honey and Brown Sugar: use liquid honey and light or dark brown sugar to add sweetness to this pork marinade. It also helps to thicken the marinade to coat the pork as it cooks!
• Garlic: use freshly minced garlic for the best flavor.
• Balsamic Vinegar: adds tangy, savory flavor to balance out the sweetness.
• Salt and Pepper: kosher salt enhances all the flavors within the sauce while freshly ground black pepper adds a bit of spiciness.
• Red Pepper Flakes: adds a wonderful heat to the pork and contrasts the sweet flavors so well!

How to Make Pork Tenderloin Marinade

Here is a brief over view of how to make this simple marinade. Full instructions are included in the recipe card below.

Marinade

1. Combine ingredients: Mix all marinade ingredients together.
2. Add marinade to pork: Put pork tenderloins in a Ziploc bag or container with half of the marinade.
3. Coat pork: Seal the bag or container and turn to coat. Reserve the remaining marinade in the fridge.
4. Marinate: Let the pork mainate for 1-12 hours.

How to Cook Pork Tenderloin with Marinade

Oven

1. Reheat marinade: Reheat the remaining marinade in a small pot until slightly thickened.
2. Sear pork: Sear the whole pork tenderloin on all sides then cook in the oven until an internal temperature of at least 140 degrees F is reached (it will continue to climb as it rests.
3. Rest and glaze: Remove from the oven, and let pork rest before slicing it. Serve with thickened glaze.

Grill

• Grill: Cook the marinaded whole pork tenderloins on the grill. Turn them at least once for even cooking.
• Rest and serve: Let the meat rest before slicing and serving hot.

Pork Tenderloin Marinade FAQs

Tips and Notes

• Fresh ingredients. Use freshly ground black pepper and fresh garlic cloves that you can mince yourself for the best flavor with this recipe.
• Thermometer. Use an instant-read thermometer to get an accurate reading of the internal temperature of the meat to be sure it is fully cooked through.
• Resting time. Make sure to let the pork tenderloin rest at room temperature after being cooked through for 10 minutes. While resting, the internal temperature of the pork will continue to rise slightly, and the juices will settle to make the meat evenly flavored.
• Tenderloin size: This recipe is made for pork tenderloin, around 1 pound in weight (each). You will not get the same results with a different cut of meat, or if the tenderloin is too large. The sauce can burn if cooked for too long, so if your tenderloins are larger than 1.25 pounds each, you may want to add the sauce for just the last 15-20 minutes of cook time.

Pork Tenderloin Marinade Variations

• Add some heat. Add some red pepper flakes on top when you’re serving, or add chili powder or cayenne pepper to the marinade bit of extra heat if you wish.
• Fresh herbs. Try mixing up the seasoning a bit with some fresh herbs instead of dried ones.
• Slow Cooker. Find out how to slow cook a tenderloin cut of meat in this recipe for Slow Cooker Pork Tenderloin with Honey Balsamic Glaze.
• Instant Pot. Cook pork tenderloin in the Instant Pot with this great recipe for Pork Tenderloin with Garlic & Herb Rub.
• Air Fryer. Make this meal in the Air Fryer too! Check out my recipe for Air Fryer Pork Tenderloin to find out how.

Serving Suggestions

Make a complete, easy dinner by serving this main dish with a variety of side dishes to make a full meal. Any of these 25 Easy Sides for Pork Chops would go perfectly!

We also love having bread as a side dish with almost any meal. Some great options are my Mom’s Homemade Buns, these Homemade Crescent Rolls, or this Easy No Knead Artisan Bread.

Pork Tenderloins can be served with carbs like Garlic Mashed Potatoes, cheesy Scalloped Potatoes, or my no-fuss Instant Pot Jasmine Rice. Add some veggies for a full meal to add color and nutrients. Try my Roasted Vegetables, or these Green Beans with Bacon, Honey Glazed Carrots, or this quick and easy Air Fryer Broccoli.

More Easy Dinner Ideas!

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

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Pork Tenderloin Marinade

This Pork Tenderloin Marinade makes a deliciously sweet, tender, and juicy pork tenderloin main dish that is irresistibly good! It's easy to whip up with simple ingredients you'll already have in your pantry, and it only takes 15 minutes to cook!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Marinading Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 317cal

Author Ashley Fehr

Ingredients

• ½ cup balsamic vinegar
• ½ cup brown sugar
• ½ cup honey (clear, not creamed)
• ¼ cup oil
• 1 teaspoon minced garlic
• ¾ teaspoon salt
• ½ teaspoon red pepper flakes
• 1 pinch of black pepper
• 2 pork tenderloins approximately 1 lb each trimmed

US Customary – Metric

Instructions

Marinade

• Combine all marinade ingredients (vinegar through pepper) in a large liquid measuring cup or bowl.
• Place pork tenderloins in a large Ziploc freezer bag or medium container. Pour half of the marinade onto the pork, seal, and turn to coat. Reserve the remaining marinade in the fridge, covered.
• Marinate pork for at least 1 hour or up to 12 hours.

Oven

• Turn the oven to 400 degrees F. Place an oven-safe skillet or pan on the stovetop over medium-high heat and spray with non-stick cooking oil spray.
• Meanwhile, add the remaining marinade to a small pot and cook over medium heat on the stovetop, until slightly thickened. (*This step is optional but a great accompaniment to the finished pork)
• When the pan is hot, add pork and sear on all sides (about 1-2 minutes per side). Finish in the oven at 400 degrees F for 15 minutes, or until pork reaches an internal temperature of 140-145 degrees F. For best results, use a meat thermometer to check the internal temperature of the pork.
• Remove from the oven, and let pork rest for 10 minutes before slicing it. Serve with thickened glaze if desired.

Grill

• Heat grill to medium-high heat, about 400 degrees F.
• Add the marinated pork to the grill and cook for about 15-20 minutes, turning at least once, until an internal temperature of at least 140-145 degrees F is reached.
• Let rest for 10 minutes before slicing and serving.

Notes

Storage:

• Store: Store pork tenderloin leftovers in an airtight container or a Ziploc bag in the fridge for 3-4 days. Reheat in the microwave or the oven until heated through.
• Freeze: You can store leftovers in the freezer for 4-6 months – you can even put a piece of parchment paper between each tenderloin slice to prevent them from sticking. To reheat, thaw overnight in the fridge, then warm either in the microwave, on the stovetop or in the oven until heated through.

 

Nutrition

Calories: 317cal | Carbohydrates: 34g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 289mg | Potassium: 505mg | Fiber: 0.1g | Sugar: 33g | Vitamin A: 37IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

The post Pork Tenderloin Marinade appeared first on The Recipe Rebel.

The Ultimate List of Grilled Chicken Recipes plus my tips for tender and juicy grilled chicken every time! This list of delicious recipes includes something for everyone!

I don’t know about you, but summer eating at our house is all about the grill. And I love discovering new ways to grill chicken!

Now, since chicken is a leaner meat, it tends to dry out more quickly than other types of meat. So the key is to know exactly how to prepare and grill it so you end up with tender, juicy chicken every time.

To make your life a little bit easier, I’ve put together my tips and tricks for perfect grilled chicken along with some of my all-time favorite Grilled Chicken Recipes.

Some are sweet, some are spicy, and some are somewhere in between. And they’re all delicious!

Serve them with Easy Broccoli Salad, Easy Potato Salad, Homemade Coleslaw and Lemonade for a summer feast no one will forget!

Tips and Notes for Grilling Chicken

• Marinate it! Even a little bit of marinating time can make a world of difference. So, if you don’t feel like prepping days ahead, soak it in a marinade for a couple of hours. It will work wonders! Check out my Grilled Chicken Marinade for a recipe.
• Season it. It’s so easy to add flavor to chicken! Rub it with any spices you like and feel free to experiment. The chicken will soak up any flavor you throw at it!
• Check the temperature. Chicken, particularly chicken breast, can overcook and dry out quickly. Keep an instant read thermometer on-hand so you can check the internal temperature so as not to over-cook it. Once it reaches 165ºF, pull it off the grill!
• Let it rest. A few minutes of resting time gives the juices (and flavor) time to settle back into the meat. Cut into it too soon and the juices will run out and result in dry chicken.

Grilled Chicken Recipes

BBQ Chicken

This BBQ Chicken is made with a simple seasoning, grilled to perfection and coated in sweet and savory bbq sauce! It's tender and juicy every time!

Check out this recipe

Grilled Chicken Marinade

This is my very best Chicken Marinade recipe! It's sweet, tangy, and is the most foolproof way to ensure your chicken is tender and juicy. The best part is how the marinade thickens into the most mouthwatering sticky sauce.

Check out this recipe

Honey Balsamic Grilled Chicken

Perfectly moist grilled chicken in a sweet and tangy honey balsamic sauce — a great way to spice up your grilling this summer!

Hawaiian Chicken Kabobs

These Hawaiian Chicken Kabobs are sweet and savory, loaded with tender chicken breast, pineapple chunks, bell peppers, and an easy pineapple BBQ marinade! The perfect prep-ahead summer meal.

Check out this recipe

Sweet & Spicy Coconut Grilled Chicken

Sweet, sour, sticky and a bit spicy — this chicken has everything you want. So delicious off the grill with the glaze brushed over top!

Check out this recipe

Grilled Chicken Thighs

These Grilled Chicken Thighs have a simple marinade that makes them extra juicy and flavorful! Perfect for summer grilling!

Check out this recipe

Root Beer Can Chicken

Gluten-free Root Beer Can Chicken is a delicious summer grilling recipe with crispy skin and juicy chicken!

Check out this recipe

Grilled Mango Chicken

Grilled Mango Chicken features a sweet and spicy mango lime marinade that caramelizes perfectly on a hot grill. It’s perfect for your summer BBQ.

Check out this recipe

Honey Sriracha Chicken

This Honey Sriracha Chicken is packed full of sweet and spicy flavour. The marinade is only four ingredients and can be whipped up in a matter of minutes. Grilled to perfection, this delicious summer dish is wonderful at backyard BBQs.

Check out this recipe

Grilled Chicken with Balsamic Berry Salsa

Whole30 Chicken with Berry Balsamic Salsa Recipe – A healthy and flavorful keto + paleo spring dinner. Ready in 30 minutes! Gluten free, grain free, dairy free, refined sugar free, clean eating, real food.

Check out this recipe

Greek Marinated Grilled Chicken Tacos with Easy Chimichurri

A flavorful greek marinade and plenty of zesty homemade chimichurri sauce take these grilled chicken tacos over the top in summer flavors! These tacos are so easy, they’ll have a permanent spot on your dinner menu!

Check out this recipe

Chicken Parmesan Foil Packets with Veggies

These Chicken Parmesan Foil Packets are loaded with veggies for a full meal deal! The ultimate comfort food made right in one pack, on the grill or in the oven, with almost NO clean up! These chicken foil packets are the perfect make ahead meal for camping or busy summer days. With step by step RECIPE VIDEO

Check out this recipe

Monterey Chicken Foil Packets

These Easy Monterey Chicken Foil Packets are the perfect easy dinner recipe for summer! You can make them in the oven or on the grill — an easy camping meal! Sliced potatoes and vegetables topped with chicken breasts, barbecue sauce, cheese and bacon — how can you go wrong??

Check out this recipe

Grilled Chicken with Peach Jalapeño Salsa

Grilled Chicken with Peach Jalapeno Salsa ~ this lightning quick meal is low calorie, low fat, low carb, gluten free, and also insanely delicious!

Check out this recipe

Best Grilled Chicken Kabobs

Tender, juicy, flavor-packed grilled chicken kabobs with marinated chicken and colorful vegetables. The marinade on these chicken skewers is the BEST!

Check out this recipe

Easy Cajun Grilled Chicken

These Easy Cajun Grilled Chicken is the perfect healthy main dish recipe for grilling season! Juicy chicken breasts cooked to perfection in the BEST homemade cajun spice blend!

Check out this recipe

Chicken Satay with Peanut Sauce

BAKED, GRILLED or SKILLET easy Thai Chicken Satay with Peanut Sauce is one of my absolute favorite recipes with the most addicting Peanut Sauce ever!

Check out this recipe

Maple Dijon Grilled Chicken

Celebrate Canada Day with a delicious BBQ recipe for Maple Dijon Grilled Chicken. Your family is going to love this flavourful recipe.

Check out this recipe

Grilled Chicken Wings with Sticky Thai Glaze

Sticky, sweet and savory, these grilled chicken wings with a Thai glaze are easy to prepare and perfect for summer!

Check out this recipe

Juicy Chicken Burger Recipe

This is the juiciest Chicken Burger Recipe! Made with a few simple ingredients, they're freezer friendly and can be grilled or fried!

Check out this recipe

Grilled Chicken FAQs

The post Grilled Chicken Recipes appeared first on The Recipe Rebel.

15 Steak Recipes to rival any steakhouse dinner! Oven-baked, grilled, pan-seared, kabobs, salads, sauces and more!

Perhaps, there is no aisle more intimidating than the meat department of the grocery store.

Before I became familiar with which cuts of meat were best for each recipe, I was easily intimidated by all of the options. Sometimes I would just grab a cut and hope for the best!

Now, I’m no expert pit master, but I do enjoy a great steak. So, since I’ve learned a little bit over the years, I decided to do a steak breakdown to make picking a cut of meat a little bit more simple!

And bonus: I’ve compiled a list of my favorite steak recipes too!

Serve them with Roasted Red Potatoes, Baked Potatoes, Garlic Butter and Roasted Vegetables for a meal everyone will love.

What is the Best Type of Steak for Steak Recipes?

While that does depend on the steak recipe and your preferences, here are a few notes and things to keep in mind when choosing a cut for your next steak recipe!

• Filet Mignon: Filet mignon is pretty much the Godfather of steaks. The cut comes from the very tip of the cow’s back, called the tenderloin, and is one of the most tender pieces of beef. It’s incredible quality, however, also makes it one of the priciest. It’s a cut best used for grilling or searing. I recommend enjoying it at medium-rare!
• New York Strip: Also called a top sirloin or striploin. NY strip has tons of flavor with fatty edges that make it extra tender. It’s best for pan-searing, broiling, grilling, or in a sandwich like the Philly Cheesesteak.
• Porterhouse: Also known as the T-bone steak. Porterhouse has two types of beef on either side of the bone: the tenderloin and the NY strip. Both cuts cook differently, so it can be a more challenging piece to grill.
• Ribeye: Otherwise known as a Delmonico, this steak is basically cut from a prime rib into steaks. It has beautiful marbling with deep flavors that are perfect for pan-searing, broiling, or grilling.
• Flank Steak: Also known as the London Broil, this is a lean cut of meat that can yield a tough result if not prepared correctly. This cut is best for fajitas, stir fry dishes, or any dishes that require quick-cooking at high heat.
• Skirt Steak: Skirt steak is often confused with flank steak, but it comes from another part of the cow’s abdomen. It has more flavor than the flank steak but is also great for fajitas, stir fry recipes, and other quick cooking, high-heat dishes.

Tips for Cooking Perfect Steak

• Marinate. While this does depend on the cut of steak you’re cooking, most pieces of beef do take well to different marinades. Citrus juice is known to loosen the muscle fibers which helps create a more tender texture and promote better flavor!

• Bring to room temp. Bringing a cut of meat to room temperature prevents “shocking” the meat, which is what happens when it goes from a cold fridge straight to the hot pan or grill. I recommend resting it on the counter for 30 minutes-1 hour before cooking so it cooks more evenly!
• Pat it dry. Removing any excess moisture from the outside of the steak helps it develop that nice crust.
• Be patient. I know it can be really hard to resist flipping the steak every few seconds, but the less it’s handled the more evenly it will cook.
• Check the temp. I recommend using a meat thermometer to check the temperature of the steak as it cooks. This is really the only way to make sure you are cooking the meat to your desired level of doneness.
• Pull it off early. I recommend taking the meat off of the heat just before it reaches your desired temp. The internal temperature will continue to rise slightly as it rests.
• Let it rest. After cooking, always allow the meat to rest on a. plate or cutting board for 5-10 minutes. This allows the juices time to redistribute into the inside of the meat.

How Do You Know When a Steak is Done?

This is kind of a loaded question in the beef world. There are lots of…feelings…around the different temperatures for different cuts of beef.

I recommend knowing your tastes and comfort level, then using whatever recipe you’re using as a guide!

Here’s my quick guide to degrees of doneness for steak:

• Rare (120-125ºF or 49-51ºC): The center will be a rich, red color with runny juices.
• Medium-Rare: It will still be pretty red, but not as runny.
• Medium: A nice firm, pink center.
• Medium-Well: Very little pink with a much firmer texture.
• Well-Done: No pink and can yield a touch result.

The Best Steak Recipes

Air Fryer Steak with Garlic Butter

This Air Fryer Steak is a 5-ingredient, 17 minute recipe that makes the juiciest steak every time! It's seasoned with salt and pepper and slathered in homemade garlic butter!

Check out this recipe

Steak Kabobs

These Steak Kabobs are made with an easy kabob marinade and loaded with tender steak, bell peppers and red onions. Easy to make and easy to prep ahead for summer entertaining!

Check out this recipe

BBQ Steak and Potatoes Skewers

These BBQ Steak and Potatoes Skewers are a quick, weeknight meal for the grill! The microwave makes these steak kabobs come together even quicker, and the homemade spice rub and barbecue sauce gives them so much incredible flavour!

Check out this recipe

Grilled Steak Fajitas

Piled high with toppings, these steak fajitas are perfectly tender and made with flank steak.

Check out this recipe

Grilled Steak Salad with Tzatziki Sauce

A super refreshing recipe to go over a salad or inside a pita.

Check out this recipe

Steak Kabobs

Veggies included! These steak kabobs marinate overnight for an easy make-ahead dinner!

Check out this recipe

Brazilian Steak Kabobs with Potatoes and Peppers

A meal-in-one with tasty Brazilian flavors, potatoes and peppers!

Check out this recipe

Steak Marinade

With just a few ingredients, you can have the most tender steak. The lemon juice works like magic!

Check out this recipe

Skirt Steak Marinade Recipe with Chimichurri

This marinade gives the meat tons of flavor and has a bonus with the Chimichurri sauce! Perfect for fajitas or tacos.

Check out this recipe

Strawberry Arugula Salad with Steak & Balsamic Vinaigrette

The perfect “big salad” for those who love a hearty meal on the lighter side with plenty of sweet berries and spicy arugula.

Check out this recipe

Steak Salad

Always a classic! This steak salad has BIG flavors, packed with fresh vegetables and dressed with homemade balsamic!

Check out this recipe

Pan Seared Steak Recipe (Steakhouse Quality!)

Pan-seared and topped with garlic butter, this meal is perfect for date night or a delicious weeknight meal.

Check out this recipe

Garlic Butter Steak Bites Skillet Recipe

A great idea for meal prep! These are bite-sized and cook in under 15 minutes!

Check out this recipe

Grilled Steak Kebabs Recipe

Veggies included! These steak kabobs marinate overnight for an easy make-ahead dinner!

Check out this recipe

The post 15 Best Steak Recipes appeared first on The Recipe Rebel.

Breakfast Foil Packs are an easy camping meal, loaded with breakfast potatoes, sausage and eggs. Great on the grill, over the fire, or in the oven!

See the step by step recipe video down in the recipe card.

This post has been generously sponsored by The Little Potato Company and I was compensated for my time spent creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

If you’ve been hanging around here for more than 5 minutes, you likely know how much we love our breakfast recipes!

We love breakfast for breakfast, breakfast for lunch, and breakfast for dinner. When we’re camping or just enjoying a lazy summer day at home, we love making these Breakfast Foil Packets!

These foil packs can be made over the fire, on the grill, or in the oven and I’ll share more tips on tricks on all the different cooking methods below.

Filled to the brim with Little potatoes (they cut the prep time down here since they come washed and don’t need to be peeled!), onions, peppers, breakfast sausage and topped with an egg, they are the perfect meal in one with very little clean up.

We are in the thick of camping season right now, and we love being able to throw these together and sit around the fire while they cook.

We also love these Honey Garlic Chicken Foil Packets, these Chicken Parmesan Foil Packets, and these Chicken Cordon Bleu Foil Packets for the same reasons!

Breakfast Foil Packet ingredients and substitutions:

• Little potatoes: I loving bringing a bag or grill-ready pack of Little potatoes when we go camping because I know there won’t be a lot of prep involved. Just a quick chop (since we’re going for that “hashbrown” size here), and they’re good to go.
• Onions and peppers: I love my breakfast potatoes and breakfast hash recipes loaded, so I add in diced onions and green peppers. You can add in other veggies you love as well! Chopped spinach or mushrooms are other great additions.
• Breakfast sausage links: adding a couple of breakfast sausages to each pack bumps up the protein and as they cook, they add flavor to our veggies. You can leave them out if you want a vegetarian foil pack, or you can swap for chicken or turkey sausage to make these a little lighter.
• Egg: to seal the deal, we cook an egg in our foil pack once our meat and veggies are cooked. Me? I prefer my eggs fully cooked, so I stir my egg into the pack or just cook a few minutes longer. The rest of my family enjoys theirs with a sunny side up egg still runny in the center.

Can I cook these in the oven?

Definitely!

You can cook them at 400 degrees F for about 20 minutes, or until the sausage is cooked through and the potatoes are tender.

Then top with an egg and cook to your desired doneness.

Tips for making these foil packs on the fire:

Cooking over the fire has its own challenges, as the temperature can’t be regulated like it can on the grill or in the oven.

When we cook our foil packets over the fire, we like to use the grate that is a part of most campground firepits and place our foil packs on there. Our food is a little further from the fire, but there is still lots of heat and we find they cook more evenly.

If you are placing the foil packs directly in the fire, opt for the edges of the fire where there is still lots of heat but they are not directly in the flames.

Since there’s more guesswork with over the fire cooking, the cook times for the recipe will vary more and you will want to check for doneness more often.

More camping recipes we love!

• Chicken Fajita Foil Packets Recipe — a full meal cooked in foil, just serve with tortillas!
• Easy Monterey Chicken Foil Packets — so full of flavor!
• We love making a batch of this German Potato Salad to serve room temperature or reheat at the campground
• Burgers are always a favorite! This recipe for The Best Burgers is our go-to and has SO much flavor.

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Breakfast Foil Pack

Breakfast Foil Packs are an easy camping meal, loaded with breakfast potatoes, sausage and eggs. Great on the grill, over the fire, or in the oven!

Course Breakfast

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 397cal

Author Ashley Fehr

Ingredients

• 1 lb Little potatoes
• ½ medium onion
• 1 red bell pepper
• 2 tablespoons canola oil
• 1 teaspoon seasoning salt
• 1 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 8 breakfast sausages (uncooked)
• 4 eggs
• salt and pepper

US Customary – Metric

Instructions

• Preheat grill to 400 degrees F or medium-high.
• Cut potatoes into quarters and chop onion and pepper.
• Combine potatoes, onion, and pepper with oil, seasoning salt, parsley and pepper in a bowl.
• Lay out four large sheets of tin foil (double them up if you are not using heavy duty foil) and spray the center of each with non stick spray.
• Divide vegetables between the four foil sheets and top each with two sausages.
• Seal packs and place on direct heat on the grill. Cook for 15-18 minutes, until the vegetables are tender (if you check them and they are not quite done, just give them a stir and continue cooking).
• When vegetables are tender, open packs and crack an egg into the center of each and sprinkle egg with salt and pepper as desired. Loosely tent the foil over the egg (this helps to cook the top of the white) as much as possible, and close the lid on the grill.
• Cook for 3-5 minutes, until desired doneness is reached.

Video

Nutrition

Calories: 397cal | Carbohydrates: 23g | Protein: 17g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 1009mg | Potassium: 762mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1215IU | Vitamin C: 62mg | Calcium: 50mg | Iron: 2mg

The post Breakfast Foil Packets appeared first on The Recipe Rebel.

These easy Grilled Potatoes are cooked in a foil pack with butter, garlic and herbs for a simple summer side dish that’s perfect for home or camping!

See the step by step recipe video down in the recipe card.

This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

Summer is here and we are grilling almost every night!

We have a few old favorite summer sides here, like this Broccoli Salad or this Homemade Coleslaw (with a simple homemade dressing!), and this German Potato Salad and Southwest Potato Salad are new additions to our barbecues!

But when we’re camping or we just want something simple with only a few ingredients, we turn to these easy Grilled Potatoes in foil.

I always grab a bag of Little potatoes to cut down on prep time. Since they come washed and ready to cook, and the skin is thin and tasty, there’s no washing or peeling involved!

You can even cook them whole (or grab one of their handy foil packs and cut out any prep work completely!), but I usually opt to halve them so they are bite-sized for little mouths.

For these foil pack potatoes, I choose the Blushing Belles but any varietal of Little potatoes will work wonderfully!

Why grill potatoes in a foil pack?

Grilling potatoes in foil that is sealed tight creates steam, which means our potatoes cook much quicker and more evenly than if we simply threw them on the grill.

The steamed potatoes still get some of that delicious grilled potato flavor and color because they are cooked at a high temperature over direct heat.

The sealed foil pack also helps to lock in flavor, and makes these grilled potatoes perfect for camping!

Grilled Potatoes ingredients and substitutions:

• Little potatoes: Using Little creamer potatoes makes this recipe simpler to prep because they are naturally small and come ready to use. You can leave whole (they will take a little longer to cook), or cut them smaller (they will cook a little faster), but they will all be delicious.
• Butter: any fat or oil can be used in these foil packs, but butter will add the most flavor. Just a little is enough!
• Garlic and herbs: a few simple seasonings is all you really need here, and you can swap out the herbs I used for others that you enjoy if you want.

More ways to mix things up:

• Add onions or other vegetables: onions are a great addition to these foil pack potatoes, and can be cooked for the same amount of time as the potatoes. Other vegetables can be added as well, you just want to make sure that they are all cooked in about the same amount of time as the potatoes (carrots, corn on the cob, etc), or add them half way through (green beans or other quick cooking vegetables)
• Spice it up: choose any spice blend you have on hand or make up your own! Add a little heat if that is your style.
• When the potatoes are cooked, top with shredded cheese and let sit on the hot grill until melted.

Can I bake these in the oven?

Absolutely!

You will bake at about the same temperature (400-425 degrees F) for roughly the same amount of time (20-30 minutes).

The potatoes will cook a little quicker in foil than on a pan (that steam magic!) so 400 degrees F for 20 minutes is a good starting point.

The exact cook time will depend on how large they are cut.

What to serve with Grilled Potatoes in foil:

These simple potatoes are the perfect match for so many meals! Here are a few of our favorite combinations:

• Grilled Pork Tenderloin: quick cooking and loaded with flavor!
• BBQ Chicken: this grilled chicken also cooks in about the same amount of time as the potatoes, so it’s a great summer meal option!
• Easy Slow Cooker BBQ Ribs: a reader favorite! Big on flavor and perfectly juicy and tender!
• Air Fryer Salmon: a great way to keep the house cool!

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Grilled Potatoes in Foil

These easy Grilled Potatoes are cooked in a foil pack with butter, garlic and herbs for a simple summer side dish that's perfect for home or camping!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 5 servings

Calories 189cal

Author Ashley Fehr

Ingredients

• 1 ½ pounds Little potatoes (halved)
• ¼ cup melted salted butter
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon seasoning salt
• ⅛ teaspoon black pepper

US Customary – Metric

Instructions

• Preheat grill to around 400 degrees F or medium-high.
• Spray a large sheet of tin foil (double it up if you aren't using heavy duty foil) with non stick spray. Place potatoes in center of foil and lift the edges slightly (so that the butter doesn't run out)
• Stir together melted butter, garlic powder, Italian seasoning, seasoning salt and pepper. Pour over potatoes and stir gently.
• Seal foil around potatoes as much as possible. Place on the grill on direct heat, and cook for 20-25 minutes, until tender, stirring once or twice.

Video

Nutrition

Calories: 189cal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 322mg | Potassium: 589mg | Fiber: 3g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 27mg | Calcium: 26mg | Iron: 1mg

The post Grilled Potatoes in Foil appeared first on The Recipe Rebel.