Category: Main Dishes

Sweet Spicy Salmon

Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.
Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.

I really think you’re gonna love this totally EASY salmon dish. It is so simple to prepare in only a few minutes, and then into the oven it goes. The end result is a flaky and delicious, baked salmon fillet, covered in a “not too sweet and not too spicy” delicious sauce. YUM! The recipe as written serves two, but can easily be doubled or tripled.

Basically you will lightly season the salmon, cover it with a simple flavorful sauce, bake it, and then put it under the broiler to crisp it before serving. Truly, it could not be any more simple than that! We love salmon, and love this recipe for it, too, so I wanted to share it with you. Here’s how easy it is to make sweet spicy salmon:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Salmon For Baking

Preheat your oven to 425° F. Line a baking dish (or small cookie sheet) with a large piece of aluminum foil. You will want the piece of foil to be much larger than the pan, so the edges can be turned up to “hold the sauce in” later. Spray the foil lightly with non-stick baking spray. **NOTE: If doubling the recipe, you can use a rimmed cookie sheet to have room for the additional pieces of salmon.

Place skinless salmon fillets in the prepared dish, leaving about an inch between each one. Lightly sprinkle the top of the salmon fillets with salt and black pepper.

 Drain pineapple rings, RESERVING THE JUICE FOR LATER. Slice pineapple rings in half. Place the halved rings around the long sides of the fillets, and in between the pieces. Pull the foil up to “snuggle” the salmon so that any “runaway” sauce will be “held captive” in the pan, once added. Set the salmon aside while you make the sauce.

Skinless salmon fillets are lightly seasoned with salt and pepper.Pineapple rings (cut in half) are wedged around the salmon fillets in pan.

Make The Sauce 

The sauce is a cinch to make. Place sweet Thai chili sauce (I use Mae Ploy), rice vinegar, soy sauce, brown sugar and pineapple juice (reserved from the can) in a small bowl. Whisk well, to combine the ingredients.

Spoon or pour the sauce over the top of each piece of salmon, to fully cover the surface of the fish. The foil will help “catch” any runoff sauce. Now the sweet spicy salmon is ready to bake!

An Asian-inspired sauce is whisked together to pour over salmon before baking.The seasoned salmon fillets are covered with a sauce before baking.

Cooking The Sweet Spicy Salmon

BAKE the sweet spicy salmon, uncovered, at 425°F. for 12-15 minutes. This amount of time will vary due to the thickness of the fish YOU use. Check it at 12 minutes. The fish should be easily flaked with a fork when finished baking. Immediately switch your oven to the BROIL setting.

Place the pan under the broiler heating element. Broil the fish for 2-3 minutes or just until the top and edges begin to blacken and crisp up slightly. Remove the pan from the broiler. If desired, garnish the salmon with chopped cilantro before transferring to serving plates. I recommend this, as the cilantro not only adds color, but additional flavor to this dish, as well.

Baked then broiled salmon is garnished with chopped cilantro before serving.

Time To Serve The Sweet Spicy Salmon

Carefully transfer the sweet spicy salmon fillets (use a spatula) to serving plates when ready to serve. Place pineapple rings around the edges of the salmon. Spoon some of the sauce from the pan over each piece of salmon.

The salmon will be nice and flaky, and is so yummy I think you will gobble it up! You will also find that the fish (with the sauce) isn’t too spicy, after all. The first time I made this dish, I thought it would be really spicy… NOPE! It’s perfect, and the sweet/spicy sauce compliments the salmon very well.

Sweet Spicy Salmon, served on a white plate with steamed rice and green peas.Chopped cilantro is a colorful garnish when serving Sweet Spicy Salmon fillets.

I really hope you have the opportunity to try this recipe for sweet spicy salmon. The recipe can be EASILY DOUBLED, and has a wonderful flavor. Thanks for stopping by today. Have a wonderful day, and I sincerely hope you will come back for a visit again soon.

Looking For More SALMON Recipes?

You can find all of my salmon recipes in the Recipe Index, which is located at the top of the page. I have quite a few (we love salmon!), including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Original Recipe Source: Danelle, at: https://letsdishrecipes.com/sweet-and-spicy-pineapple-salmon/

Sweet Spicy Salmon
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.

Category: Entree, Main Dish, Seafood
Cuisine: All Cuisines
Keyword: sweet spicy salmon
Servings: 2
Calories Per Serving: 335 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 6 ounce salmon fillets , no skin
  • salt/pepper, to season
  • 4 canned pineapple rings , cut in half (JUICE RESERVED)
  • chopped cilantro (Optional, for garnish)
For Sauce:
  • ¼ cup sweet Thai chili sauce (I used Mae Ploy)
  • 1 Tablespoon rice vinegar
  • ½ Tablespoon low sodium soy sauce
  • 2 teaspoons brown sugar
  • cup reserved pineapple juice (from can)
Instructions
  1. Preheat oven to 425° F. Line a baking dish (or small cookie sheet) with a large piece of aluminum foil (larger than pans so edges can be turned. Spray lightly with non-stick baking spray. **NOTE: If doubling recipe, use rimmed cookie sheet to have room for additional pieces.

  2. Place salmon in prepared dish; leave 1" between each one. Lightly sprinkle salmon with salt/pepper. Drain pineapple rings, RESERVING JUICE FOR LATER. Slice rings in half. Place halved rings around long edges of fillets, and in between. Pull foil up to "snuggle" salmon so that any "runaway" sauce will be "held captive" in foil, once added. Set aside.

  3. Make sauce: Place sweet chili sauce, rice vinegar, soy sauce, brown sugar and pineapple juice (reserved from can) in a small bowl. Whisk well, to combine the ingredients. Spoon or pour sauce over the top of each salmon fillet, to cover surface.

  4. BAKE, uncovered, at 425°F. for 12-15 minutes. Cooking time may vary slightly, due to thickness of fillets used. Check it at 12 minutes. The fish should easily flake with a fork when done. Immediately switch oven to the BROIL setting. Broil salmon for 2-3 minutes or just until the top and edges begin to blacken and crisp up slightly. Remove pan from oven. If desired, garnish each piece with chopped cilantro before transferring to serving plates.

  5. Carefully transfer salmon (use a spatula) to plates to serve. Place pineapple rings around the edges. Spoon sauce from the pan over each piece. Serve, and enjoy!

Nutrition Facts
Sweet Spicy Salmon
Amount Per Serving (1 fillet)
Calories 335 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 94mg31%
Sodium 529mg23%
Potassium 853mg24%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 21g23%
Protein 34g68%
Vitamin A 68IU1%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.

Black Beans And Rice

Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!
Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!

If you’re looking for a “meatless Monday” kind of meal, may I suggest this easy recipe for black beans and rice? Not only is it meatless, it is fairly inexpensive to prepare, and tastes fantastic! My husband and I recently began setting aside at least one night a week for meatless meals. We are true meat-eaters, but find it to be a wonderful break for us. I originally found this recipe while searching for meatless meals online. I only “tweaked” the original recipe I used very slightly.

This recipe features black beans, brown rice, veggies and spices, which are great options in any tasty meal. Black beans are a wonderful source of protein and have lots of fiber, which helps add to a feeling of fulness. Brown rice also has more fiber, antioxidants, vitamins & minerals than white rice, so it will also help “fill you up”. That’s a win-win, in my book. Here’s how to make black beans and rice:

Scroll down for a printable recipe card at the bottom of this post.

Prepare The Spice Mixture

Before beginning to cook this simple dish, I start by getting the spices together, so they’ll be ready to dump into the skillet later! The spices used add wonderful flavor (and is not too spicy) to the black beans and rice.

The spices you will need for this dish are dried parsley, onion powder, garlic powder, thyme, oregano, cayenne pepper, salt and black pepper. Measure them into a small bowl, and give them a stir, to combine. Set the spice mixture aside until later.

Spices for the black beans and rice are combined in a small bowl.

A Note About Cooking The Brown Rice

You will need to cook the brown rice in broth (vegetable OR chicken). Brown rice tends to take a bit longer to cook than white rice, so plan a bit ahead on this one, ok? I try to get the rice almost fully cooked before preparing the rest of the dish. You can make it ahead to save time, and then fluff it with a fork before adding it to this dish, if that’s more convenient.

Cook the rice according to the package instructions, but substitute vegetable or chicken broth for the water needed. The broth adds another layer of flavor. It is not absolutely essential to do this, but I highly recommend it! Once the rice is fully cooked, and the liquid has been absorbed, remove it from the heat source, fluff it with a fork, and set aside.

Brown rice is cooked in vegetable or chicken broth.

Preparing The Black Beans And Rice

Now it’s time to put this meal together. Heat olive oil on medium heat in a large skillet until very hot. Add chopped green peppers and yellow onion to the hot oil. Sauté the veggies for 4-5 minutes, stirring often to prevent sticking or burning.

Once done, add drained black beans, minced garlic, diced fresh tomatoes, and the spice mixture to the skillet. Stir well, to fully combine all the spices with the ingredients. I was happy to be able to use a jar of my homemade canned black beans in this meal (YAY).

Chopped green pepper and onions are cooked in olive oil in skillet.Green peppers, tomatoes, black beans and spices are added to the skillet to cook.

Add one more cup of vegetable or chicken broth to the skillet. Cook the mixture, uncovered, on medium heat for 10 minutes, stirring often. This just adds in another layer of flavor. When finished cooking, the liquid should be reduced/absorbed.

The ingredients are cooked for 10 minutes before adding rice.

Add the cooked brown rice to the skillet, and stir well, to incorporate it into the veggies. Cook on medium heat for a couple minutes, stirring often, until the black beans and rice are heated through. Remove the skillet from the heat source.

Cooked brown rice is added to the skillet, and stirred in, to combine.All the black beans and rice ingredients are combined in skillet... time to eat!

Time To Serve The Black Beans And Rice

Now the black beans and rice are ready to serve immediately, while hot. The recipe make 3 good sized servings, or 4 smaller servings, and can be easily doubled. When we enjoy this meal, we like to top each portion with a few fresh avocado slices, and a dollop of sour cream (optional). These toppings add color, extra flavor, creamy texture and taste to perfectly complete this yummy, filling meal!

Black beans and rice is served, topped with sour cream and avocado slices.

We really love flavor-filled black beans and rice, and I hope you have the opportunity to try this meal soon! Pretty sure you won’t even miss the meat! Thanks for stopping by, and I hope you will come back for a visit again soon.

Looking For More MEATLESS MEALS?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a variety of meatless meals you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Original recipe source:  Ginny, at https://veganinthefreezer.com/acadian-black-beans/

Black Beans and Rice
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!

Category: Entree, Meatless Entree
Cuisine: American
Keyword: black beans and rice
Servings: 3
Calories Per Serving: 352 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
Spice Mix:
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • teaspoon black pepper
For Remainder Of Dish:
  • cup vegetable or chicken broth , low sodium
  • ¾ cup uncooked brown rice
  • ½ Tablespoon extra virgin olive oil
  • ¼ medium yellow onion , peeled and chopped
  • ½ medium green bell pepper , seeded and chopped
  • 15 ounces canned black beans , rinsed and drained
  • ¼ cup diced fresh tomatoes
  • 1 large garlic clove , minced
  • 1 cup vegetable or chicken broth (additional) , low sodium
Instructions
  1. Measure spices into small bowl. Stir to combine/set aside.

  2. Cook rice according to pkg. instructions, substituting 1¾ cups vegetable or chicken broth for water called for. Once done, and liquid has fully reduced, remove from heat; set aside.

  3. Heat olive oil (medium heat) in a large skillet until hot. Add green peppers and onion. Sauté 4-5 minutes, stirring often to prevent sticking/burning. When done, add black beans, minced garlic, diced tomatoes, and spice mixture to skillet. Stir well.

  4. Add one add'l. cup of broth to skillet. Cook uncovered, on medium heat for 10 minutes, stirring often. When finished, liquid should be fully reduced/absorbed. Add brown rice. Stir well. Cook on medium heat 2-3 minutes, stirring often, until heated through.

  5. Serve immediately, topping each portion with avocado slices/sour cream dollop, if desired, Enjoy!

Nutrition Facts
Black Beans and Rice
Amount Per Serving (1 g)
Calories 352 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 936mg41%
Potassium 641mg18%
Carbohydrates 66g22%
Fiber 13g54%
Sugar 2g2%
Protein 14g28%
Vitamin A 246IU5%
Vitamin C 22mg27%
Calcium 71mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!

Chicken Pasta Casserole

You’ll enjoy this Chicken Pasta Casserole, with rotini pasta, zucchini, onions, red bell peppers, Parmesan and mozzarella, in a creamy sauce!
You'll enjoy this Chicken Pasta Casserole, with rotini pasta, zucchini, onions, red bell peppers, Parmesan and mozzarella, in a creamy sauce!

I don’t know about you, but we enjoy a tasty casserole every now and then. Casseroles seem to have a little bit of everything in them, feed a crowd, and the leftovers are great the next day! THAT’S a win-win, in my book. This chicken pasta casserole (which is also easy to make) is no exception to that theory. Years ago I made a few changes to the original recipe, and have been happy with the results.

Filled with chicken breast, veggies, curly rotini pasta, spices and two kinds of cheese, it practically has all the food groups represented (except for fruit or dessert, wink wink!). I found my handwritten recipe on an index card in a very old recipe box. I made this casserole several times many years ago (at least 15), and had written “GREAT” on the recipe, so I decided to cook it again, photograph the process, and share it here on my blog. Here’s how to make this delicious casserole:

Scroll down for a printable recipe card at the bottom of the page.

Prepare The Pasta

Cook rotini pasta (or rotelle) according to the package directions in boiling, salted water. Once the pasta is fully cooked, drain the pasta, and then set it aside. TIP: Make the sauce for the casserole while the pasta is cooking, to save time! 

Adding pasta to boiling water to cook.

Make The Sauce For The Chicken Pasta Casserole

To make the sauce, first melt butter in a large skillet on medium heat. Add chopped onions, red bell peppers, and sliced zucchini halves to the skillet. Sauté the veggies just until they become crisp/tender (approx. 3-4 minutes). Stir in flour until it’s combined with the veggies.

Bell peppers, zucchini, and onion are cooked in butter.Flour is stirred into the veggies to help thicken sauce later.

Cook The Sauce Until Thickened

Now add milk, chicken broth, tomato paste, salt, pepper, and basil to the skillet. Stir to combine all ingredients. Continue cooking, stirring often, on medium heat until the mixture has thickened and is bubbly. Once thickened, add 2 Tablespoons of grated Parmesan cheese, and stir again, to combine.

Milk, chicken broth, tomato paste and spices are added to make the sauce.The sauce for the chicken pasta casserole has thickened.

Stir in the cooked pasta and the chicken. Make sure to get everything covered with the sauce. Now you’re ready to put it all in a greased casserole dish, and bake!

Cooked pasta and chicken are added to the creamy sauce.Ingredients are stirred until fully incorporated.

Bake The Chicken Pasta Casserole

Spread the casserole mixture into a greased 3 quart casserole dish evenly. Sprinkle the top of the pasta with the remaining 2 Tablespoons of Parmesan cheese, followed by the grated mozzarella cheese.

Cover the pan with aluminum foil, and bake, in a preheated 400°F. oven for 10 minutes. After 10 minutes, remove the foil, and continue baking for 15 additional minutes. It’s done when the cheese has melted and the casserole is fully heated through.

Parmesan and mozzarella added to top of the chicken pasta casserole, before baking.Cheese has melted and casserole is bubbly when done.

That’s it! Once it comes out of the oven, the chicken pasta casserole is ready to serve, and eat! You can add additional Parmesan cheese to the top as a garnish (if desired), but it really isn’t necessary. This dish is really quite tasty, fresh from the old oven!

A bowl of chicken pasta casserole, ready to enjoy!

I truly hope you enjoy this delicious casserole. You can store leftovers covered in the refrigerator, for up to 3 days. Reheat in a microwave for a quick lunch the next day!

Thank you for stopping by… I hope you come back soon! Have a wonderful day.

Looking For More CASSEROLE Recipes?

You can find all of my casserole recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Original recipe source: unknown

Chicken Pasta Casserole
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

You'll enjoy this Chicken Pasta Casserole, with rotini pasta, zucchini, onions, red bell peppers, Parmesan and mozzarella, in a creamy sauce!

Category: Entree - Casserole
Cuisine: American
Keyword: chicken pasta casserole
Servings: 5
Calories Per Serving: 428 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 ounces rotini pasta , cooked and drained
  • 1 cup yellow onion , chopped
  • 1 large zucchini , sliced, then slices cut in half
  • ½ cup red bell pepper , seeded and chopped
  • 3 Tablespoons butter
  • ¼ cup all purpose flour
  • cups chicken broth
  • ½ cup lowfat milk
  • 1 Tablespoon tomato paste *See note
  • ¾ teaspoon salt
  • ½ teaspoon basil
  • teaspoon ground black pepper
  • 4 Tablespoons grated Parmesan cheese , divided
  • 2 cups cooked chicken breasts ,cut in bite-sized pieces
  • cup grated mozzarella cheese
Instructions
  1. Preheat oven to 400°F. Cook pasta according to package directions. Once done, drain pasta; set aside. TIP: Make the sauce for the casserole while pasta cooks, to save time! 

  2. Melt butter in large skillet. Add onions, red peppers, and zucchini. Sauté veggies until crisp/tender (approx. 3-4 minutes). Stir in flour.

  3. Add milk, chicken broth, tomato paste, salt, pepper, and basil to skillet. Stir to combine. Continue cooking on medium heat, stirring often, until mixture thickens and is bubbly. Add half (2 Tbsp.) of grated Parmesan cheese, and stir again. Stir in cooked pasta and chicken until ingredients are coated with sauce.

  4. Grease a 3 qt. baking dish with non-stick baking spray. Spread casserole evenly in dish. Sprinkle pasta with remaining 2 Tbsp. of Parmesan cheese, followed by grated mozzarella. Cover dish with aluminum foil, and bake in a preheated 400°F. oven for 10 minutes. After 10 minutes, remove the foil, and continue baking for 15 additional minutes. When done, serve, and enjoy!

Recipe Notes

NOTE: You can substitute spaghetti sauce or tomato sauce if you do not have access to tomato paste, but increase amount needed to 1.5 Tablespoons.

Nutrition Facts
Chicken Pasta Casserole
Amount Per Serving (1 1/5 of total))
Calories 428 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 74mg25%
Sodium 864mg38%
Potassium 623mg18%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 7g8%
Protein 30g60%
Vitamin A 993IU20%
Vitamin C 39mg47%
Calcium 171mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll enjoy this Chicken Pasta Casserole, with rotini pasta, zucchini, onions, red bell peppers, Parmesan and mozzarella, in a creamy sauce!

Easy Chicken Jalapeño

Easy Chicken Jalapeño is a delicious entree, with seasoned pan-seared chicken breasts topped with a brown butter, sweet & mild sauce for serving.
Easy Chicken Jalapeño is a delicious entree, with seasoned pan-seared chicken breasts topped with a brown butter, sweet & mild sauce for serving.

If you’re looking for a simple, but delicious chicken dish with very few ingredients, may I suggest this recipe for easy chicken jalapeño? Seasoned, boneless chicken breasts are pan-seared in butter, then covered with an amazingly SIMPLE, but delicious slightly sweet, and mildly spicy sauce to serve. It can be made in under 20 minutes, too. Hooray!

I have used homegrown and store-bought jalapeños in several recipes over the years, including my Jalapeño Cheddar Bagels and Jalapeño Cheddar Cornbread. I like the little bit of spice and “oomph” they give a dish (remove the seeds for less spicy peppers).

When I saw the words jalapeno chicken in one of my old cookbooks, I was afraid it was going to be spicy. It is not! There is a wonderfully flavored, simple sauce that covers the cooked chicken, and it is FAMILY-FRIENDLY! I think you will enjoy it, like we do! Here’s how to make this yummy chicken dish:

Scroll down for a printable recipe card at the bottom of this page.

Prepare The Chicken Breasts

NOTE: The recipe (as written) yields 4 chicken breast servings, but my photos will only reflect the two that I made just for my husband and myself. I also used a huge chicken breast (about 12 ounces), and sliced it horizontally in half, which gave me two cutlets, each about 6 ounces.

Pat the chicken breasts dry. Lightly season each chicken breast ON BOTH SIDES with salt, pepper, and garlic powder. Place each piece between two pieces of plastic wrap, sealing edges. Pound the chicken breasts with the flat side of a meat mallet (or heavy skillet) until about 1/2″ thick, but still hold their shape.

Chicken breasts on white plate, seasoned with salt, pepper, and garlic powderThe chicken breasts in plastic wrap are pounded thinner with a meat mallet.

Pan-Sear The Chicken Breasts

In a large skillet (I used cast iron), melt butter on medium-high heat. Once melted, add the chicken breasts in a single layer. Cook on medium-high heat for 4-5 minutes, without moving the chicken.

Carefully turn the chicken over, and cook the other side for 4-5 minutes, or until fully cooked through (internal temperature of 165°F.).  The thickness of the chicken will determine how long they take to cook through. Once done, transfer the chicken from the skillet to a plate, and cover with foil to keep it warm. **Do NOT clean the skillet out!

Pan-searing the chicken breasts in melted butter in a black cast iron skillet.The pan-seared chicken pieces are browned after cooking, and turning to other side.

Make The Sauce For Easy Chicken Jalapeño

To make the sauce for the easy chicken jalapeño, you will need all the leftover browned butter and little browned “bits” left in the skillet from the chicken.

Turn the heat to medium. Add the pepper jelly to the skillet, and whisk or stir to incorporate the jelly into the browned butter. Bring the sauce to a boil, continuing to stir until the jelly is fully incorporated, and the sauce is smooth. Remove the sauce from the heat. Now you’re ready to serve this dish!

Jalapeño pepper jelly is added to browned butter in the skillet after cooking chicken.

Serve Easy Chicken Jalapeño

Once the sauce is smooth and hot, it’s time to serve the easy chicken jalapeño! Place a piece of chicken onto each serving plate, and spoon the sauce over the top of each portion. If desired, you can garnish the chicken with jalapeño slices (seeds removed), and then add a spoonful of colorful salsa.

NOTE: You do NOT need jalapeño slices OR salsa for this dish to be perfect, but they DO add some color, and additional flavor. If you do not want to garnish… no worries! The chicken, served with only the yummy sauce on top tastes absolutely wonderful as is!

Easy chicken jalapeño, topped with sauce and sliced jalapenos, served with rice and peas..A spoonful of salsa adds color to the easy chicken jalapeño when served.

A Quick Note About Jalapeño Pepper Jelly

I used my own homemade jalapeño pepper jelly, which you can see in the photo below. However, many stores carry it (Walmart, Target, etc.), and it can also be ordered online (Amazon) or found at many farmer’s markets. It can also be used as a topping on cream cheese and crackers (yum!), so it’s a perfect idea for a way to use any leftover jelly!

Canned jalapeño jelly adds flavor to the sauce for this chicken dish.

I hope you enjoy this recipe for easy chicken jalapeño. It really is quite delicious, and is incredibly simple to prepare. Thanks for stopping by… have a great day!

Looking For More CHICKEN Recipes?

You can find all of my CHICKEN recipes in the Recipe Index, located at the top of the page. I have LOTS of them, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: Juanita Alexander, in “Southern Living Cookbook 1992”, page 310, published by Oxmoor House, 1992.

Easy Chicken Jalapeño
Prep Time
7 mins
Cook Time
10 mins
Total Time
17 mins
 

Easy Chicken Jalapeño is a delicious entree, with seasoned pan-seared chicken breasts topped with a brown butter, sweet & mild sauce for serving.

Category: Entree, Main Course
Cuisine: American, Southwest
Keyword: easy chicken jalapeño
Servings: 4
Calories Per Serving: 317 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Chicken and Sauce:
  • 4 medium chicken breasts (boneless, skinless) (approx 6 ounces per breast)
  • salt, pepper, garlic powder to lightly season meat on both sides
  • 2 Tablespoons butter melted
  • ½ cup jalapeño jelly
Optional Garnish: (sliced jalapeños, salsa)
    Instructions
    1. Pat chicken breasts dry. Lightly season ON BOTH SIDES with salt, pepper, and garlic powder. Place each piece between two pieces of plastic wrap. Pound chicken breasts with the flat side of a meat mallet (or heavy skillet) until about 1/2" thick, but still hold their shape.

    2. In a large skillet, melt butter on medium-high heat. Add chicken breasts in a single layer. Cook on medium-high heat for 4-5 minutes, without moving chicken. Carefully turn the chicken over, and cook other side for 4-5 minutes, or until fully cooked through (internal temperature of 165°F.).  The thickness of the chicken will determine how long they take to cook through. Once done, transfer the chicken from the skillet to a plate, and cover with foil to keep it warm. **Do NOT clean the skillet out! The remaining browned butter and "browned bits will be used for the sauce.

    3. Make Sauce: Turn heat to medium. Add pepper jelly to skillet; whisk or stir jelly into browned butter. Bring to a boil, continuing to stir until the jelly is fully incorporated, and sauce is smooth. Remove sauce from the heat.

    4. TO SERVE: Place chicken breast onto individual serving plate; spoon sauce over the top. OPTIONAL: garnish with jalapeño slices (seeds removed), and colorful salsa. NOTE: You do NOT need jalapeño slices OR salsa for this dish, but they DO add color and additional flavor. ENJOY!

    Recipe Notes

    The caloric calculation was made based on using 4 chicken breasts (approx. 6 ounces each) AND a commercially prepared jalapeno pepper jelly with approx. 300 calories per 1/2 cup. Because pepper jellies widely vary in caloric counts, yours may differ, and will impact the total calorie count per portion.

    Nutrition Facts
    Easy Chicken Jalapeño
    Amount Per Serving (1 g)
    Calories 317 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 5g31%
    Cholesterol 124mg41%
    Sodium 839mg36%
    Potassium 629mg18%
    Carbohydrates 19g6%
    Sugar 17g19%
    Protein 36g72%
    Vitamin A 429IU9%
    Vitamin C 4mg5%
    Calcium 9mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Easy Chicken Jalapeño is a delicious entree, with seasoned pan-seared chicken breasts topped with a brown butter, sweet & mild sauce for serving.

    Awesome Grilled Pork Chops

    Awesome Grilled Pork Chops are easy, flavorful & juicy! They’re brined in salt/water/sugar overnight, and coated with spices before grilling.
    Awesome Grilled Pork Chops are easy, flavorful & juicy! They're brined in salt/water/sugar overnight, and coated with spices before grilling.

    Do you enjoy pork chops? We do, and have them every two or three weeks! Today I want to share a recipe for grilled pork chops that are ridiculously EASY to make, juicy (not dry), and taste WONDERFUL!

    The only catch is that you need to plan ahead, because the pork chops will need to soak overnight in a simple brine (which adds flavor, tenderness, and keeps ’em juicy). The brine only takes a couple minutes to make, and then into the fridge they go. The next day, it only takes a minute or two to make a dry spice rub, and place on the brined chops. Then all that is necessary is someone to grill the pork chops on the ol’ BBQ!

    It’s really a totally EASY recipe to make, and I’m confident you’ll enjoy these grilled pork chops! The recipe calls for bone-in chops, but you can substitute boneless if you want (we prefer the bone-in!) Here’s how to make them:

    SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THIS POST

    Prepare The Brine For The Pork Chops

    Making the brine solution is easy! Basically, brining is a technique where meats of all kinds are soaked for several hours in a water/salt (etc.) solution to increase flavor, tenderize, and keep meats juicy. For an interesting quick read on the pros of brining, check out this article.

    For this brine, you will combine salt, water and sugar in a large saucepan. Stir and cook the brine on medium heat, until the sugar and salt particles have dissolved. Take the pan off the heat, and add ice cubes. Let the ice cubes melt; once the brine is at room temperature, it’s ready for the pork chops! See how easy it is to make?

    Place the pork chops in a large container with a lid, or in a gallon-sized resealable plastic bag. The container needs to be large enough so the pork chops are in a single layer (to soak up that brine!). Turn to coat both sides. Let the chops brine overnight (covered) in the refrigerator.

    A sweet/salty brine is prepared for the pork chops.The pork chops are refrigerated overnight in a sweet/salty brine.

    Make The Spice Mix For The Easy Grilled Pork Chops

    The pork chops are coated in a flavorful spice mixture on all sides, before putting them on the grill. The ingredients are paprika, garlic powder, cumin, onion powder, ground mustard, black pepper, and chili powder.

    Combine the spices, and then set the spice mixture aside until you’re ready to cook the brined pork chops.

    Spices are combined to make a dry rub for pork chops.Spice mix, ready to rub onto both sides of each pork chop before grilling.

    Ready To Grill!

    Rinse off the brine and then pat each pork chop dry with paper towels. Generously sprinkle each chop with the spice mixture (on all sides). Rub the spice mixture onto the surface of each pork chop so that it adheres to the meat.

    Place the pork chops onto a hot grill. Cook for approximately 10-11 minutes, and then turn chops over. Cook for an additional 10-11 minutes or until the pork reaches an internal temperature of 145°F.

    Four bone-in pork chops coated with dry rub spice mix, and ready to grill.The chops are cooked on the bbq grill over hot coals.

    The thickness of the chops used will determine the actual length of cooking time. **Our chops were about an inch thick, and took about 11 minutes per side**. Once done, remove the pork chops from the grill and let them sit for 4-5 minutes, to let the juices redistribute throughout the meat.

    Awesome grilled pork chops are cooking and well browned on the bbq.

    Time To Eat Some Awesome Grilled Pork Chops!

    Once done, transfer the meat to a serving platter, and get ready to enjoy these awesome grilled pork chops! We enjoyed them served with green beans, garden fresh Sun-Gold cherry tomatoes and creamy scalloped potatoes on the side. The chops are quite juicy, and taste absolutely wonderful!

    Time to serve the awesome grilled pork chops (on a large platter).Awesome Grilled Pork Chops, served with scalloped potatoes, green beans, and tomatoes.

    I hope you enjoy this recipe for awesome grilled pork chops! Thank you so much for stopping by, and please pop in again sometime for another visit, and some wonderful recipes! Have a GREAT day.

    Looking For More PORK CHOP Recipes?

    You can find all of my pork recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    The Grateful Girl Cooks!
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    jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: Stephanie, at: https://www.plainchicken.com/the-ultimate-pork-chops/

    Awesome Grilled Pork Chops
    Prep Time
    10 mins
    Cook Time
    22 mins
    Brining Time (inactive)
    8 hrs
    Total Time
    8 hrs 32 mins
     

    Awesome Grilled Pork Chops are easy, flavorful & juicy! They're brined in salt/water/sugar overnight, and coated with spices before grilling.

    Category: Entree
    Cuisine: American
    Keyword: awesome grilled pork chops
    Servings: 4
    Calories Per Serving: 291 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ¼ cup salt
    • ¼ cup granulated sugar
    • 2 cups water
    • 2 cups ice cubes
    • 4 1" thick bone-in pork chops (approx. 6 ounces per chop)
    Spice Mixture:
    • 3 Tablespoons paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon ground mustard
    • 1 teaspoon chili powder
    • 1 teaspoon black pepper
    Instructions
    1. Make Brine: Combine salt, water and sugar in large saucepan. Stir; cook brine on medium heat until sugar and salt dissolves. Remove pan from heat; add ice cubes. Let brine cool to room temp.

    2. Place pork chops in a large container in a single layer, or in a gallon-sized resealable plastic bag. Add the room temp. brine. Let the chops brine overnight, or 8-12 hours in the refrigerator (covered, if using container) .

    3. Make Spice Mix: Combine spices in bowl; set aside until ready to cook brined pork chops.

    4. When Ready To Grill: Rinse brine off chops; pat dry with paper towels. Generously sprinkle chops with spice mix (all sides). Rub spices onto each pork chop so it adheres. Place chops on hot grill. Grill approx. 10-11 minutes; turn chops over. Cook additional 10-11 minutes, or until pork reaches internal temperature of 145°F. Remove from grill. Let chops sit for 4-5 minutes before serving. Enjoy!

    Recipe Notes

    PLEASE NOTE: The salt/sugar in the brine is not included in the caloric calculation (for sodium or sugar content), since almost all of the brine is rinsed off the meat prior to cooking.

    Nutrition Facts
    Awesome Grilled Pork Chops
    Amount Per Serving (1 g)
    Calories 291 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 4g25%
    Cholesterol 88mg29%
    Sodium 84mg4%
    Potassium 585mg17%
    Carbohydrates 17g6%
    Fiber 2g8%
    Sugar 13g14%
    Protein 28g56%
    Vitamin A 2734IU55%
    Calcium 41mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Awesome Grilled Pork Chops are easy, flavorful & juicy! They're brined in salt/water/sugar overnight, and coated with spices before grilling.

    Easy Cheesy Enchiladas

    Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.
    Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.

    One of my lifetime friends gave me her family’s “recipe” for making basic cheese enchiladas over 42 years ago. I have been making them, in one form or another ever since! The recipe (as shown in the printable recipe card at the bottom of the page) is her recipe for basic cheese enchiladas, perfect for “Meatless Mondays” (or anytime, for that matter!).

    My friend, Nadine, says lightly frying the corn tortillas in hot oil BEFORE filling them, is the secret to making them. Nadine says it’s because the slightly cooked tortillas won’t tear as easily as dry tortillas might when filling them. I’ve always made our enchiladas this way, and now (42 years later), I’ve probably used this little basic recipe hundreds of times! You can even go WILD (ha ha) and add seasoned ground beef, chicken, turkey or shredded pork, if you want to add some “meat”.

    We have enjoyed these little enchiladas so long now, I feel like they are part of our family! It really doesn’t take much effort to make a pan of eight enchiladas (and the recipe can be easily doubled). Here’s how to make ’em:

    Preparing To Make Enchiladas

    Preheat your oven to 350° Place the chopped onion, and grated jack and cheddar cheeses into individual bowls. NOTE: Set aside about 1/4 cup each of the two cheeses and save for later. You will need this cheese to sprinkle on top of the filled enchiladas before baking.

    I like to set the bowls close together, right next to where I will be filling the enchiladas, so it is easy for me to grab the ingredients.

    Chopped onion, grated cheddar and jack cheese are ready to fill tortillas.

    Quick Fry To Soften Tortillas

    Heat the oil in a small skillet (large enough for the tortillas, though!). You only need a small amount of oil, (usually about 3 Tablespoons) to barely cover the bottom of the skillet. You amount may vary, based on the size skillet you are using.

    Heat the oil on medium-high heat until it is very hot, but NOT smoking. Lay a tortilla in the hot oil, and let it cook for about 15 seconds, then flip it to the other side, using tongs, Cook 15 more seconds, and then carefully (using tongs) lift the tortilla out of the hot oil, letting the excess oil drip back into skillet, and place tortilla on a paper towel.

    Repeat process with all 8 tortillas. When done, carefully blot the tortillas with paper towels to soak up any extra oil. Stack the tortillas on top of each other. Now you’re ready to fill the tortillas, and they should be nice and pliable, so they don’t tear.

    Corn tortillas are quickly fried in hot oil to soften before adding enchilada filling.Quickly fried tortillas are blotted dry with paper towels before adding enchilada filling.

    Filling And Rolling Easy Cheesy Enchiladas

    Before you begin filling the enchiladas, spoon just enough of the enchilada sauce in a 9×13 baking dish to cover the bottom. Then, as you fill each enchilada, you place it directly on top of the enchilada sauce.

    To fill the enchiladas, place a small handful of grated cheddar cheese right down the middle of the tortilla. Top with the grated jack cheese, and then sprinkle with chopped onion. TIP: You will have to “guesstimate” on the amount of cheese used to fill each tortilla. Remember you need to divide the cheeses and onions evenly between 8 tortillas!

    Once filled, roll the tortilla tightly up and over the filling. Place it in the prepared baking dish, with the seam side DOWN. Repeat this process for each enchilada. Your fingers can get a little messy, but who cares? It’s homemade enchiladas!

    Each corn tortilla is filled with jack and cheddar cheese and chopped onions.Tortillas and filling are rolled, then placed on top of enchilada sauce in baking pan.

    Finishing Enchiladas BEFORE Baking

    Lay each remaining filled enchilada tightly next to the others. Pour or spoon the remaining enchilada sauce over the top of the enchiladas, until all are fully covered. Cover any exposed tortilla with the sauce (that will help them not dry out while baking).

    Use all the sauce to cover those enchiladas! Once done, sprinkle the reserved cheddar and jack cheeses over the top of the enchiladas. If you want more, simply add as much as you wish. Sometimes I even add a bit more chopped onion or chopped black olives, too!

    Additional enchilada sauce is put on top of the enchiladas in the baking pan.Grated cheeses are sprinkled on top of the easy cheesy enchiladas before baking.

    Time To Bake

    Easy cheesy enchiladas should be baked in a preheated 350°F. oven. Bake them for approximately 20 minutes. When done, the sauce and cheese should be bubbly around the edges, the cheese on top will be melted, and enchiladas will be heated through.

    Transfer the baking dish to a wire rack, and let the easy cheesy enchiladas cool for just a couple minutes. This lets the cheese slightly firm up, so they are easier to remove from the dish for serving.

    Enchiladas are baked for 20 minutes until cheese melts and they're heated through.

    Serving Easy Cheesy Enchiladas

    Use a spatula to remove each enchilada from the pan, and transfer to individual serving plates. These enchiladas go really well with my crock pot refried beans or Spanish rice.

    Some of our favorite ways to serve cheesy enchiladas include adding chopped cilantro the the top of each enchilada. It’s really your own personal taste that will determine how you top them (and totally optional to add any extra topping at all!).

    You can also just go with a dollop of sour cream on each one, OR you can go wild, and add fresh guacamole AND sour cream. However you serve these enchiladas, I’m pretty sure you will enjoy them. We sure do!

    Easy cheesy enchiladas, garnished with chopped cilantro for serving.

    The easy cheesy enchiladas can be garnished with sour cream for serving.Fresh guacamole and sour cream are another garnish for the baked cheese enchiladas.

    I hope you enjoy these easy cheesy enchiladas. We sure do! It’s a perfectly delicious tasting “meatless meal”. Thank you for stopping by, and I sincerely hope you will stop by again. The printable recipe card is below.

    Looking for for Mexican/Southwestern Main Dishes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have several Mexican or Southwestern inspired recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: my friend Nadine Massey, over 42 years ago

    Easy Cheesy Enchiladas
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.

    Category: Main Dish
    Cuisine: Mexican, Southwest
    Keyword: easy cheesy enchiladas
    Servings: 8 enchiladas
    Calories Per Serving: 305 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 8 medium corn tortillas
    • 19 ounces red enchilada sauce (canned) , 1 lb. 3 ounce can
    • 2 cups grated cheddar cheese , divided
    • 2 cups grated jack cheese , divided
    • cup onion (yellow) , chopped
    • enough oil to cover bottom of small skillet (approx. 3 Tablespoons)
    OPTIONAL GARNISH: sour cream, guacamole, chopped cilantro
      Instructions
      PREP:
      1. Preheat oven to 350° Place chopped onion, and grated jack and cheddar cheeses into individual bowls. NOTE: Set aside about 1/4 cup each of the two cheeses and save for later. You will need this cheese to sprinkle on top of the filled enchiladas before baking. Pour just enough of the enchilada sauce in a 9x13 baking dish to cover the bottom.

      Making Enchiladas:
      1. Heat oil in a small skillet (large enough for tortillas) on medium-high heat until very hot, but NOT smoking. Lay a tortilla in hot oil; let it cook for about 15 seconds, then flip it to other side, using tongs. Cook 15 seconds, and then carefully (using tongs) lift tortilla from oil, letting excess oil drip into skillet; place on a paper towel. Repeat process with all tortillas. Blot tortillas with paper towels to soak up oil.

      2. Fill enchiladas: place a small handful of grated cheddar cheese down the middle of the tortilla. Top with grated jack cheese, and then sprinkle with chopped onion, dividing cheeses and onion evenly between 8 tortillas. Once filled, roll tortilla tightly up and over the filling. Place in prepared baking dish, seam side DOWN. Repeat process with each enchilada.

      3. Pour or spoon remaining sauce over enchiladas, until fully covered. Once done, sprinkle reserved cheddar and jack cheeses over the top.

      4. Baked at 350°F. for approx. 20 minutes. When done, sauce and cheese should be bubbly around the edges, cheese melted, and enchiladas heated through. Transfer dish to a wire rack; let cool for 2 minutes, before serving. OPTIONAL: Serve, topped with sour cream, cilantro, guacamole or other toppings of your choice. Enjoy.

      Recipe Notes

      Oil used to quickly "fry" tortillas not included in caloric calculation. Most oil remains unused (and amount to cover skillet bottom will vary per user).

      Nutrition Facts
      Easy Cheesy Enchiladas
      Amount Per Serving (1 enchilada)
      Calories 305 Calories from Fat 171
      % Daily Value*
      Fat 19g29%
      Saturated Fat 11g69%
      Cholesterol 55mg18%
      Sodium 923mg40%
      Potassium 109mg3%
      Carbohydrates 18g6%
      Fiber 3g13%
      Sugar 5g6%
      Protein 17g34%
      Vitamin A 949IU19%
      Vitamin C 2mg2%
      Calcium 437mg44%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest pages!Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.

      Honey Lime Grilled Chicken

      Enjoy the Southwestern flavor of delicious Honey Lime Grilled Chicken. Chicken thighs are marinated, then grilled/basted with the easy to make sauce.
      Enjoy the Southwestern flavor of delicious Honey Lime Grilled Chicken. Chicken thighs are marinated, then grilled/basted with the easy to make sauce.

      Looking for an easy to prepare, but full of flavor chicken recipe? May I recommend this one for honey lime grilled chicken? Chicken thighs are seasoned and flavored in a simple flavor-packed marinade. After marinating, the seasoned chicken thighs are grilled on a bbq (or cooked on stovetop), and are basted with a glaze (made using part of the reserved marinade)!

      This simply marinated, glazed and grilled chicken taste wonderful. The chicken thighs are juicy, and are complimented by the tangy glaze they’re coated with, while grilling. The sweet honey, fresh lime juice, along with some Southwest-inspired spices result in some quite tasty pieces of chicken.

      This is a perfect recipe for hot summer nights. To make it REALLY convenient, you can marinate the chicken early in the day, and then grill ’em up later in the evening, for a quick dinner! YUM. Here’s how to make this chicken:

      What’s In The Marinade?

      The marinade (which also doubles as a basting sauce later) is super easy to make, in hardly any time at all. The ingredients are olive oil, honey, lime juice, fresh ginger, cumin, coriander, oregano, minced garlic and salt.

      The ingredients used for the honey lime marinade.

      Prepare The Honey Lime Marinade

      Measure the marinade ingredients into a medium saucepan. Stir the ingredients well, to fully combine. Put the ingredients into a saucepan, because you will remove some to use as a marinade, and then cook the remaining sauce into a slightly thickened basting glaze.

      All the marinade ingredients are placed into a medium saucepan.Once mixed, some honey lime sauce is removed to marinate the chicken pieces.

      Marinate The Chicken Thighs

      Measure out 4 Tablespoon of the marinade into a large gallon-sized re-sealable bag. NOTE: *I did not have a large gallon-sized bag available, but had 2 quart sized bags. I put 2 Tablespoons marinade into each of the 2 small bags. Add the chicken thighs, and “massage” the bag(s) well, to ensure all sides of the chicken are covered with marinade.

      Place bag(s) in the refrigerator and marinate the chicken for at least 30 minutes. You can marinate the chicken for up to 12 hours, so this is easy to prepare early in the day. You can let the chicken hang out in the refrigerator until you’re ready to grill it. TIP: The longer the chicken marinates, the greater the flavor!

      Chicken thighs marinating in honey lime sauce in re-sealable plastic bags.

      Make A Basting Sauce For The Honey Lime Grilled Chicken

      While the chicken is marinating, you can make the basting glaze, using the remaining marinade in the saucepan. Heat the sauce on Medium heat until it comes to a boil. Once it begins boiling, keep an eye on the sauce, stirring occasionally. It will bubble quite a bit (and you don’t want it to bubble up and out of your saucepan!).

      Continue to boil the sauce for between 1-2 minutes, or until the mixture becomes more like a slightly thicker syrup. As it continues to cook, the liquid will reduce in volume by about a half. Once done, remove the pan from the heat, and set aside, until you’re ready to grill the chicken.

      Remaining honey lime marinade is cooked down into a basting glaze for grilling..the basting glaze has reduced in volume and is syrupy, for brushing on chicken.

      Time To Cook The Honey Lime Grilled Chicken!

      When ready to cook the honey lime grilled chicken, you have two options: you can grill it outside on a bbq OR you can cook it on the stove top in a large skillet. *Inside cooking directions can be found in the printable recipe card at the bottom of the post.

      FOR OUTSIDE GRILLING: preheat grill (or charcoal briquettes) to a medium high heat. Once hot, transfer chicken pieces directly onto bbq grate. Sprinkle chicken lightly with salt and pepper (if desired). Baste the chicken thighs often with the honey lime glaze as it cooks (baste and grill on all sides).

      The chicken will take about 15 minutes to cook (more or less, depending on heat source AND size of chicken pieces). The chicken is considered safely “done” when it’s internal temperature reaches 160°F. It should be nice and golden brown in color.

      Marinated chicken thighs are grilled, and basted with honey lime glaze as they cook..

      Ready To Enjoy

      Once you remove the chicken from the grill, cover it (to keep it warm), and let it rest for about 4-5 minutes to let the juices redistribute inside the chicken.

      We enjoyed the honey lime grilled chicken, garnished with fresh parsley, and served with a cauliflower/mushroom side dish, and steamed rice. The chicken was moist, and very flavorful. I think you will love it, too!

      Honey lime grilled chicken pieces on a white platter, ready to be eaten.Rice and a veggie dish are served along with the honey lime grilled chicken.

      Thank you so much for stopping by. I truly hope you will consider trying this easy, delicious honey lime grilled chicken recipe. Take care, and have a great day.

      Looking For More CHICKEN Recipes?

      You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious recipes using chicken, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:
      Facebook page: The Grateful Girl Cooks!
      Pinterest: The Grateful Girl Cooks!
      Instagram: jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: Chris, at: thecafesucrefarine.com/mexican-honey-lime-grilled-chicken/

      Honey Lime Grilled Chicken
      Prep Time
      5 mins
      Cook Time
      15 mins
      Marinating Time (inactive)
      30 mins
      Total Time
      50 mins
       

      Enjoy the Southwestern flavor of delicious Honey Lime Grilled Chicken. Chicken thighs are marinated, then grilled/basted with the easy to make sauce.

      Category: Entree, Main Course
      Cuisine: Southwest
      Keyword: honey lime grilled chicken
      Servings: 6
      Calories Per Serving: 350 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 3 pounds boneless, skinless chicken thighs (6 pieces) , visible fat removed
      • salt/pepper (to lightly season chicken before grilling) , OPTIONAL-amount used as desired
      Honey Lime Marinade & Basting Sauce:
      • ¼ cup fresh lime juice
      • 3 Tablespoons honey
      • 2 Tablespoons extra virgin olive oil
      • 3 cloves garlic , finely minced
      • 1 teaspoon finely grated fresh ginger
      • 1 teaspoon dried oregano
      • 1 teaspoon coriander
      • 1 teaspoon ground cumin
      • 1 teaspoon salt
      Instructions
      1. Measure marinade ingredients into a medium saucepan. Stir well, to fully combine.

      2. Measure 4 Tablespoons of marinade out; transfer into a large re-sealable plastic bag (or divide evenly between 2 smaller bags). Add chicken thighs, and "massage" bag(s) well, to ensure each piece is covered with marinade. Place bag(s) in refrigerator; marinate chicken for at least 30 minutes, or up to 12 hours.

      3. While chicken marinates, make basting glaze. Cook remaining marinade in saucepan on Medium heat until it comes to a boil. Once boiling, keep an eye on it, stirring often, so it doesn't bubble up and out of the pan. Boil sauce for 1-2 minutes, until mixture becomes a slightly thick syrup. As it cooks, liquid will reduce in volume by about half. Once done, remove pan from heat; set aside.

      Cooking Outside On Grill:
      1. Preheat gas grill (or charcoal briquettes) to medium high heat. Once hot, transfer chicken pieces directly onto bbq grate. Sprinkle chicken lightly with salt/pepper (if desired). Baste chicken often with honey lime glaze as it cooks (baste and grill on all sides). Chicken will take about 15 minutes to cook (more or less, depending on heat source AND size of chicken pieces). The chicken is safely "done" when it's internal temperature reaches 160°F. It should be nice and golden brown in color. Remove chicken when done, and let rest for 4-5 minutes before serving, to let juices redistribute through meat.

      Cooking Inside On Stovetop:
      1. Heat oil in a large skillet on medium-high heat. When it is really hot (but not smoking), add chicken, but do not over-crowd the skillet. Season lightly with salt/pepper (if desired). Cook for about 10-12 minutes, basting with the glaze, and turning chicken frequently. Chicken is safely "done" when it reaches an internal temperate of 160°F. Remove chicken when done, and let rest for 4-5 minutes before serving, to let juices redistribute through meat.

      Recipe Notes

      NOTE: Caloric calculation is approximate, due to varying sizes of chicken thighs that might be used.

      Nutrition Facts
      Honey Lime Grilled Chicken
      Amount Per Serving (1 thigh)
      Calories 350 Calories from Fat 126
      % Daily Value*
      Fat 14g22%
      Saturated Fat 3g19%
      Cholesterol 215mg72%
      Sodium 591mg26%
      Potassium 579mg17%
      Carbohydrates 10g3%
      Fiber 1g4%
      Sugar 9g10%
      Protein 44g88%
      Vitamin A 54IU1%
      Vitamin C 3mg4%
      Calcium 32mg3%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Enjoy the Southwestern flavor of delicious Honey Lime Grilled Chicken. Chicken thighs are marinated, then grilled/basted with the easy to make sauce.

      Air Fryer Cheesy Pan Pizza

      Make a delicious Air Fryer Cheesy Pan Pizza for lunch/dinner. Use canned biscuit dough for crust & Mozzarella/Parmesan cheeses, pizza sauce & spices!
      Make a delicious Air Fryer Cheesy Pan Pizza for lunch/dinner. Use canned biscuit dough for crust & Mozzarella/Parmesan cheeses, pizza sauce & spices!

      Do you have an air fryer? We are still enjoying experimenting with different recipes using the air fryer I got last year with a gift card. One of the quick meals I came up with (while experimenting) is this recipe for Air Fryer Cheesy Pan Pizza.  Guess what? To make it extra easy, you use refrigerated, canned biscuit dough to form the pan pizza crust! YEP!

      Pizza Making Experiments

      We love pizza, and occasionally use different methods to make it. I’ve made BBQ Chicken TORTILLA Pizzas, Pizzas Cooked On The BBQ, and of course, traditional pepperoni pizza! I’ve even made Apple Pie Dessert Pizza! But this one, using biscuit dough, once I thought of it, sounded like something I wanted to try.

      We had a can of biscuits hanging out in the refrigerator, so I started thinking about the ingredients in the dough. Finally I decided to make a deep dish pizza crust with it, just to try it. The recipe I came up with uses 4 biscuits total, and yields two cute little 6″ pan pizzas, with hardly any effort. Perfect, and VERY convenient! Now we can eat them any time for a quick lunch or dinner. Here’s how to make ’em:

      Make The “Easy” Pizza Crust

      NOTE:  This recipe makes two individual pizzas, so remember to divide the ingredients between two, and repeat this process for each pizza. My air fryer could only cook one 6″ pizza at a time, so I cooked them in two batches.

      Place the dough for two biscuits onto a lightly floured surface, stacked on top of each other. Use a rolling pin, and roll the dough out into a 6″ circle. This will be the crust for your pizza. Easy peasy.

      Two canned, refrigerated biscuits are used for the pizza crust dough.The biscuit dough is rolled out into a 6" circle for the pizza pan.

      Prepare The Air Fryer Cheesy Pan Pizza

      Lightly spray a 6″ oven-safe, rimmed round baking pan with non-stick spray (mine was in an air fryer accessory kit). Place the crust into the pan. Stretch and gently pull the dough to cover the bottom of the pan, and about an inch up the sides of the pan.

      Sprinkle a small handful of the mozzarella cheese over the dough. The cheese (as it melts) will help form a barrier, so the bottom crust does not get soggy from the pizza sauce.

      Place the dough into a 6" oven-proof pan, pulling dough up sides of pan to form rim.Sprinkle the bottom of the crust with some of the grated mozzarella cheese.

      Now spoon the pizza (or spaghetti) sauce over the cheese, and top with shredded Parmesan cheese. Add grated mozzarella cheese, and sprinkle lightly with Italian seasoning (I make my own). The last step is to either lightly spray or drizzle olive oil over the top of the pizza.

      Spoon sauce over pizza, then top with grated Parmesan.Top with mozzarella cheese, Italian seasoning and a drizzle/spray of olive oil.

      Time To Cook Your Air Fryer Cheesy Pan Pizza

      Now your air fryer cheesy pan pizza is ready to cook! Place the pan pizza into a preheated 380°F air fryer, and cook the pizza for 5 minutes. After 5 minutes, open the air fryer- carefully and quickly remove the pizza from the pan, and place it back in the air fryer (minus pan).

      The pizza should have firmed up enough to hold its shape, and will be stable enough (without the pan) to continue cooking, so the bottom crust browns nicely and firms up. Pop the pizza back into the air fryer (directly on basket grate), and cook for an additional 3-4 minutes.

      Cook the air fryer pizza for 5 minutes, before removing pizza from pan.The pizza is removed from pan and finishes cooking in the air fryer.

      How Do I Know If It Is Done?

      When done, the cheese should be bubbly and melted, and the pizza will be fully heated through. Take a quick peek at the bottom crust of your pizza – it should be browned, crispy and firm. The photo below shows how golden brown and firm the crust should be, too.

      Transfer your air fryer cheesy pan pizza to a cutting board, let it sit for one minute, then slice it into 4 small pieces with a pizza cutter or sharp knife. Repeat process for the remaining pizza. Serve hot, and enjoy.

      The bottom crust gets nice and golden brown when cooked in the air fryer.Slices of the air fryer cheesy pan pizza, on a plate, ready to eat.

      I hope you will consider trying these little miniature pan pizzas. They really are good, and not too difficult at all to make. Thanks for stopping by, and have a great day.

      Looking For More AIR FRYER Recipes?

      You can find all of my air fryer recipes in the Recipe Index, which is located at the top of the page. I have several you might enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:
      Facebook page: The Grateful Girl Cooks!
      Pinterest: The Grateful Girl Cooks!
      Instagram: jbatthegratefulgirlcooks

      Author's signature

      Air Fryer Cheesy Pan Pizza
      Prep Time
      6 mins
      Cook Time
      9 mins
      Total Time
      15 mins
       

      Make a delicious Air Fryer Cheesy Pan Pizza for lunch/dinner. Use canned biscuit dough for crust & Mozzarella/Parmesan cheeses, pizza sauce & spices!

      Category: Entree, Lunch, Snack
      Cuisine: Italian
      Keyword: air fryer cheesy pan pizza
      Servings: 2 pizzas
      Calories Per Serving: 492 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 4 refrigerated, canned biscuits (dough)
      • 1 cup mozzarella cheese , divided
      • 4-5 Tablespoons spaghetti or pizza sauce , divided
      • ½ cup grated Parmesan cheese , divided
      • ½ teaspoon Italian seasoning
      • 2 teaspoons olive oil , (approx.) to spray or drizzle
      Instructions
      REPEAT THIS PROCESS FOR EACH PIZZA
      1. Place 2 biscuit dough rounds onto a lightly floured surface, stacked on top of each other. Roll the dough out into a 6" circle using rolling pin. Lightly spray a 6" oven-safe, rimmed round baking pan with non-stick spray. Place dough circle into pan. Stretch and gently pull dough to cover bottom of pan, and about 1" inch up the sides of pan.

      2. Sprinkle ¼ cup mozzarella cheese over dough. Spoon 2 T. pizza sauce over cheese, then sprinkle with ¼ cup Parmesan cheese. Add ¼ cup grated mozzarella cheese, and sprinkle lightly with ¼ teaspoon Italian seasoning. Lightly spray or drizzle olive oil over top of pizza.

      3. Place pan pizza into basket of a preheated 380°F air fryer; cook for 5 minutes. After 5 minutes, open air fryer- carefully/quickly remove pizza from pan; place pizza back in air fryer directly onto basket grate (minus pan). Pizza should be firm enough to hold its shape, and will be stable enough (without pan) to continue cooking, so bottom crust browns nicely and firms up. Cook for an additional 3-4 minutes, until cooked through, cheese is bubbly, and the bottom crust is browned and firm.

      4. Remove pizza from air fryer once done; transfer to a cutting board. Let rest for one minute, then slice into 4 wedges, serve and enjoy! Repeat process for remaining pizza.

      Nutrition Facts
      Air Fryer Cheesy Pan Pizza
      Amount Per Serving (1 pizza)
      Calories 492 Calories from Fat 261
      % Daily Value*
      Fat 29g45%
      Saturated Fat 12g75%
      Cholesterol 59mg20%
      Sodium 1398mg61%
      Potassium 299mg9%
      Carbohydrates 31g10%
      Fiber 1g4%
      Sugar 4g4%
      Protein 27g54%
      Vitamin A 618IU12%
      Vitamin C 2mg2%
      Calcium 754mg75%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a delicious Air Fryer Cheesy Pan Pizza for lunch/dinner. Use canned biscuit dough for crust & Mozzarella/Parmesan cheeses, pizza sauce & spices!

      Black Bean Butternut Squash Chili

      Black Bean Butternut Squash Chili is a hearty meatless dish, with all the flavor of a traditional chili. It’s thick, delicious, and simple to prepare!
      Black Bean Butternut Squash Chili is a hearty meatless dish, with all the flavor of a traditional chili. It's thick, delicious, and simple to prepare!

      Do you enjoy chili? We sure do. Every couple of months I make my Mom’s old-fashioned chili, and it is my absolute favorite “go to” chili recipe. One of our sons and his girlfriend are vegetarians, and my sister-in-law is a vegan. When they come over for a chili dinner, I make my traditional chili recipe and simply leave the meat out. I am always on the “hunt” for vegetarian recipes I can fix for them.

      However, sometimes ya just gotta try new recipes, and for me, the thrill of the hunt for a “new” recipe is exciting. I found this yummy, meatless chili recipe on the app called My Fitness Pal. It’s a fiber and protein-filled dish, and is another GREAT alternative for anyone looking for a meatless chili, with all the flavors you know and love.

      It’s also low-calorie, easy to make, and I know my vegetarian and vegan family members will love it. I can’t wait for them to try it, too! Here’s how to make this yummy black bean butternut squash chili (a printable recipe card is at the bottom of this post):

      How To Prepare The Butternut Squash

      The first thing you will need to do is prepare the butternut squash. I prefer to use fresh, but you can substitute frozen butternut squash, if necessary. Preparing the fresh squash is not difficult at all (but it will take 4-5 minutes). HINT: You won’t need to use the entire squash for your chili. Perhaps you would enjoy using the leftover squash to make Maple Cinnamon Butternut Squash for another meal’s side dish?

      Use a vegetable peeler to remove the outer peel from the butternut squash. Once peeled, carefully slice off both ends of the squash. Slice the squash in half horizontally. Scoop out the seeds and “stringy pith” from the cavity of the squash, and discard.

      Slice the squash into half-moon shaped rings (1″ thickness), and then cut the rings into bite-sized cubes of butternut squash. Try to keep them around 1″, because they will cook faster than large chunks.

      Use a vegetable peeler to peel the butternut squash.Cut butternut squash in half length-wise, and remove seeds.Slice the squash, then cut into small cubes before cooking.

      Make The Black Bean Butternut Squash Chili

      Now it’s time to get the black bean butternut squash chili ready to cook. No worries… it’s simple! Place all the ingredients into a large stock pot. Add the water and give the chili a good stir, to fully combine ingredients. See how easy that is? Now the chili is ready to cook!

      The ingredients for the black bean butternut squash chili in a large stockpot.Water is added to the soup pot and then chili is cooked.

      Cook The Chili

      Cook the black bean butternut squash chili on medium-low heat for 30-40 minutes. Cover the pot of chili for the first 15 minutes, then uncover the pot for the rest of the cooking time.

      You will know it is done when the cubes of butternut squash become tender. Take a bite of the squash at the 30 minute mark, then continue cooking, if necessary until the squash is softened. The chili will thicken as the water reduces during the cooking time. Take a small sample bite, and add salt, if desired, to suit your taste.

      After cooking, the chili will thicken and butternut squash will be tender.

      Serve The Black Bean Butternut Squash Chili

      Once your chili is done cooking, it is ready to serve! Ladle the black bean butternut squash chili into serving bowls, and if desired, garnish each bowl of chili with a dollop of sour cream and/or fresh cilantro, for a pop of color and added flavor.

      A bowl of black bean butternut squash chili garnished with cilantro and sour cream.

      Hope you enjoy a nice hot bowl of this delicious black bean butternut squash chili.  The black beans and butternut squash provide a nice dose of fiber, which helps to fill the old tummy up! Plus, it really does taste wonderful, and I am confident you will really enjoy it.

      Black Bean Butternut Squash Chili, ready to enjoy!

      Hope you have the opportunity to try this recipe for yummy, meatless chili. Thank you so much for stopping by. I hope you will come by for a visit again. Take care, and have a great day!

      Looking For More MEATLESS MEALS?

      You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have several meatless meals you might enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:
      Facebook page: The Grateful Girl Cooks!
      Pinterest: The Grateful Girl Cooks!
      Instagram: jbatthegratefulgirlcooks

      Author's signature

      Recipe adapted from: https://blog.myfitnesspal.com/butternut-squash-black-bean-chili-recipe/

      Black Bean Butternut Squash Chili
      Prep Time
      15 mins
      Cook Time
      35 mins
      Total Time
      50 mins
       

      Black Bean Butternut Squash Chili is a hearty meatless dish, with all the flavor of a traditional chili. It's thick, delicious, and simple to prepare!

      Category: Entree, Soup
      Cuisine: Southwestern
      Keyword: black bean butternut squash chili
      Servings: 6
      Calories Per Serving: 224 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 30 ounces canned black beans (2 cans) , rinsed and drained
      • 2 cups butternut squash , peeled, cut into 1" cubes
      • 15 ounces canned diced tomatoes , including juice
      • 1 cup corn kernels , fresh or frozen
      • 1 medium red onion , diced
      • 2 Tablespoons chili powder
      • 2 Tablespoons ground cumin
      • 2 Tablespoons smoked paprika
      • 1 teaspoon minced garlic
      • 3 cups water
      • salt, to taste
      • Sour cream, cilantro (OPTIONAL for garnish)
      Instructions
      1. Remove peel from squash. Carefully slice off both ends; cut squash in half horizontally. Scoop out seeds and stringy pith; discard. Slice into half-moon shaped rings (1" thickness); cut rings into 1" bite-sized cubes, for a total of 2 cups. (you won't use the whole squash).

      2. Place ingredients into a large stock pot; stir well. Cook on medium-low heat for 30-40 minutes. **Cover pot of chili for the first 15 minutes, then uncover for the rest of the cooking time**. Taste a bite of squash after 30 minutes. If soft and tender, chili is done. If not, continue cooking until tender. Chili will thicken as water reduces while cooking. Taste; season with salt, as desired.

      3. Serve chili with a dollop of sour cream and fresh cilantro, if desired (optional, but good). Enjoy!

      Recipe Notes

      NOTE: I use fresh corn kernels (cut off one cob) and fresh butternut squash, but you can substitute frozen corn kernels or butternut squash, if necessary. If using frozen butternut squash, your cooking time may vary, as it might take less time to become tender.

      Nutrition Facts
      Black Bean Butternut Squash Chili
      Amount Per Serving (1 g)
      Calories 224 Calories from Fat 18
      % Daily Value*
      Fat 2g3%
      Saturated Fat 1g6%
      Sodium 740mg32%
      Potassium 1014mg29%
      Carbohydrates 44g15%
      Fiber 15g63%
      Sugar 6g7%
      Protein 12g24%
      Vitamin A 7091IU142%
      Vitamin C 22mg27%
      Calcium 133mg13%
      Iron 6mg33%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Black Bean Butternut Squash Chili is a hearty meatless dish, with all the flavor of a traditional chili. It's thick, delicious, and simple to prepare!

      Grilled Lemon Chicken Breasts

      Fire up your BBQ and make delicious, grilled lemon chicken breasts! A flavorful lemon marinade coats the chicken, then it’s grilled until done. EASY!
      Fire up your BBQ and make delicious, grilled lemon chicken breasts! A flavorful lemon marinade coats the chicken, then it's grilled until done. EASY!

      Summer is officially here in Oregon, and the temperatures have been slowly climbing upward. I don’t know about you, but we grill a lot of our dinners outside during the summer, to avoid heating up our kitchen. This recipe for grilled lemon chicken breasts is a fantastic, light and easy main dish, and I know you will love it like we do!

      The recipe itself is super easy. I found it on a pellet grill/smoker blog, but decided instead of cooking it on our Traeger, to grill them on our trusty old charcoal-grill Weber. The good news? You only need to make a simple lemon marinade and let the chicken soak in it, before grilling. The bad news? YOU NEED TO PLAN AHEAD! The chicken breasts will need to marinate for 3-4 hours to soak up all that yummy flavor!

      Since the marinade only takes a few minutes to make, it is easy to mix it up early in the day, and then toss chicken breasts in for a long swim, until you’re ready to grill them! See how easy it is? Here’s the “How-To’s”:

      Make The Lemon Marinade

      Making the lemon marinade is EASY. Combine lemon juice, lemon zest, honey, salt, pepper, fresh thyme leaves, and coarsely chopped fresh garlic in a small bowl. Slowly drizzle in the olive oil, whisking continuously as you add it in, until completely incorporated into the other ingredients.

      Honey, Lemon juice and zest, garlic, and spices are mixed for the marinade.Olive oil is whisked into the lemon marinade until incorporated.

      Marinade The Chicken

      Place the chicken breasts in a LARGE zip-loc bag OR place in a single layer in a large container with a lid. Give the marinade a good stir, and then pour it over the chicken. If using a bag, gently massage the bag until chicken breasts are fully covered with marinade. If using a container (as I did), turn to fully coat the chicken with the marinade.

      Place the sealed bag or container in the refrigerator for a minimum of 4 hours, turning the bag (or the chicken) over occasionally to keep the chicken coated. Letting the chicken fully marinade helps enfuse the meat with the delicious flavors of lemon, honey, garlic, and spices.

      Chicken breasts are coated with the marinade, then refrigerated.Marinated chicken breasts are refrigerated for 3-4 hours before grilling.

      Time To Make Grilled Lemon Chicken Breasts!

      After the chicken is done marinating, it’s time to cook them. Prepare your bbq per manufacturer instructions. Once the coals or heat source is at a medium-high level, remove the chicken from the marinade (letting excess drip back into container). Place on hot grill and let them cook, flipping them to the other side half way through cooking time. If desired, baste the chicken while it cooks with some of the remaining marinade to keep it moist. Discard the rest.

      The chicken (approx. 6 ounce pieces) will typically take between 20-30 minutes to fully cook through to a safe internal temperature of 165°F. Larger or smaller pieces of chicken will obviously require more OR less cooking time, because the weight of chicken breasts will vary. The temperatures on different types of bbq’s can vary widely as well.

      Check the chicken for done-ness towards the end of the cooking time. A couple of our chicken breasts were much larger and thicker than the others (11 ounces), and took 35 minutes to reach 165°F.

      Grilled Lemon Chicken Breasts cooking over hot coals on BBQ.The chicken is turned half way through grilling to brown both sides.

      Serve The Grilled Lemon Chicken Breasts

      If you would like to garnish the finished chicken with grilled lemon wedges (it looks good!), you can. Simply cut a whole lemon into 4 wedges, and place on the grill, cut side down, for the last 5 minutes of cooking time for the chicken, to quickly char it on all cut sides. (See photo below).

      Serve the grilled lemon chicken breasts with the charred lemon quarters and a sprig or two of fresh thyme or rosemary, as a beautiful presentation. You can squeeze more lemon juice from the charred wedges over the chicken, if desired.

      We enjoyed this delicious chicken along with some home-canned green beans from our garden, and some scrumptious candied sweet potatoes (recipe coming soon). It was a delicious dinner (and I will use our leftover chicken with pasta, or on top of a mixed green salad).

      Grilled Lemon Chicken Breasts are served, garnished with charred lemon wedges and rosemary sprigs.Sweet potatoes, & green beans served with grilled lemon chicken breasts.

      I really hope you enjoy this recipe for grilled lemon chicken breasts. We LOVE it (especially the EASY part!), and hope you have the opportunity to make it for those you love. A complete, printable recipe card is at the bottom of this post, for your convenience.

      Thank you for using some of your valuable time to stop by for a visit. Hope you will come back again. Take care, and have a GREAT day.

      Looking For More CHICKEN Recipes?

      You can find all of my chicken recipes in the Recipe Index, which is located at the top of the page. I have LOTS of them to explore, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:
      Facebook page: The Grateful Girl Cooks!
      Pinterest: The Grateful Girl Cooks!
      Instagram: jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: https://www.traegergrills.com/recipes/lemon-chicken-breast

      Grilled Lemon Chicken Breasts
      Prep Time
      5 mins
      Cook Time
      35 mins
      Marinating Time (inactive)
      4 hrs
      Total Time
      4 hrs 40 mins
       

      Fire up your BBQ and make delicious, grilled lemon chicken breasts! A flavorful lemon marinade coats the chicken, then it's grilled until done. EASY!

      Category: Entree
      Cuisine: American
      Keyword: grilled lemon chicken breasts
      Servings: 6
      Calories Per Serving: 286 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 large lemon (juice + zest)
      • 2 teaspoons honey
      • 1 clove garlic large clove, coarsely chopped
      • 2 teaspoons kosher salt
      • 1 teaspoon coarse ground black pepper
      • 2 sprigs fresh thyme leaves , strip leaves from stems
      • ½ cup extra virgin olive oil , can substitute vegetable oil
      • 6 medium chicken breasts (boneless, skinless) approx. 6 ounces per chicken breast
      For Garnish:
      • 1 large lemon , cut in 4 wedges, grilled for garnish (optional)
      • 2-3 sprigs fresh thyme or rosemary
      Instructions
      1. Combine lemon juice, zest, honey, salt, pepper, thyme leaves, and chopped fresh garlic in a small bowl. Slowly drizzle in olive oil, whisking continuously as you add it, until incorporated into other ingredients.

      2. Place chicken in a LARGE zip-loc bag OR in a single layer in a large container with a lid. Pour marinade over chicken. If using sealed bag, gently massage bag until chicken is fully covered with marinade. If using a container, turn to fully coat chicken with marinade. Place bag or covered container in refrigerator for a minimum of 4 hours.

      3. Prepare BBQ grill per manufacturer instructions. Once coals or heat source is at a medium-high temperature, remove chicken from marinade. Place chicken directly on hot grill grate and cook without moving them. Half way through cooking time, turn chicken to the other side. If desired, baste chicken with remaining marinade while grilling. Discard leftover marinade. Chicken (approx. 6 ounces per piece) will typically take between 20-30 minutes to fully cook through to a safe internal temperature of 165°F. This time can vary, due to sizes/weight/thickness of chicken pieces, bbq temperature, etc. Be sure to check internal temperature of chicken towards end of cooking time. When done (165°F), remove from grill; let chicken rest for 3-4 minutes before serving, to allow internal juices to redistribute throughout meat.

      4. If you want grilled lemon wedges for serving with the grilled chicken, simply cut a whole lemon into 4 wedges, and place on the grill, cut side down, for the last 5 minutes of the chicken's grilling time, to quickly char it on all cut sides. Serve chicken breasts with charred lemon quarters on top and 1-2 sprigs of fresh thyme or rosemary, for a beautiful presentation. Enjoy!

      Recipe Notes

      Note: Caloric calculation was made using HALF the amount of marinade required for the recipe. This is because MOST of the marinade will be discarded AFTER marinating the chicken, and will not be consumed.

      Nutrition Facts
      Grilled Lemon Chicken Breasts
      Amount Per Serving (1 g)
      Calories 286 Calories from Fat 117
      % Daily Value*
      Fat 13g20%
      Saturated Fat 2g13%
      Cholesterol 109mg36%
      Sodium 586mg25%
      Potassium 667mg19%
      Carbohydrates 4g1%
      Fiber 1g4%
      Sugar 2g2%
      Protein 36g72%
      Vitamin A 67IU1%
      Vitamin C 17mg21%
      Calcium 16mg2%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Fire up your BBQ and make delicious, grilled lemon chicken breasts! A flavorful lemon marinade coats the chicken, then it's grilled until done. EASY!