Category: For The BBQ Grill


Jul
2022

Hoisin Marinated Pork Chops

categories: For The BBQ Grill, Main Dishes, Pork
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Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!Summer is here and with it comes lots of BBQ’s on our back deck! The recipe I want to share with you today is one I found many years ago in one of my old cookbooks. Hoisin marinated pork chops are so easy to make, and the only hard part of the recipe is YOU HAVE TO PLAN AHEAD to enjoy them!

That’s right… a simple Asian-style marinade is made and then the pork chops have to marinate in the sauce for 8 hours or overnight, so plan ahead. I thaw the pork chops out the night before we plan to cook them, then marinate them early in the morning on the day we will eat them.

The marinade for the pork is made with Hoisin sauce (a common Chinese cooking sauce) and a few other ingredients. Hoisin sauce can typically be found in the Asian section of most supermarkets. Combine the ingredients for the marinade and let the pork chops hang out in it overnight, then grill the pork chops once done marinating! The marinade helps tenderize the pork and imparts great flavor to the meat. Here’s how to make this dish:

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

Make The Asian-Style Marinade

You will need hoisin sauce, soy sauce (regular or low-sodium), honey, crushed red peppers, and minced garlic to make the marinade for the pork. 

Marinade ingredients are hoisin sauce, soy sauce, garlic, honey, and crushed red peppers.

Place the ingredients for the marinade in a small bowl, and stir or whisk until combined. That’s it… you just made the marinade! See how easy it is? NOTE: I used four pork chops for this recipe, but there is enough marinade to coat 6 pork chops, if needed

Ingredients for the Asian-style marinade are placed in a small bowl.After mixing the ingredients, the Asian-style marinade is ready for the pork chops.

Prepare The Hoisin Marinated Pork Chops

The pork chops should be boneless, about 4 oz. each, and approx. 3/4″ thick. Pat them dry with paper towels, then place them in a gallon size re-sealable plastic bag or shallow container with a secure lid.

Pour the marinade over the pork chops and seal the bag or container securely.  Make sure to coat the pork chops on all sides with the sauce, then refrigerate 8 hours or overnight. If you do this early in the morning, the pork chops will be ready to grill by dinner. Don’t skip this step, because it helps tenderize the meat. The longer the pork chops marinate, the better the flavor.

Four boneless pork chops are patted dry, then are ready to be marinated.The marinade coats the pork chops in a large resealable bag in a refrigerator for 8 hours.

Time To Grill The Pork Chops Then Eat!

After the pork chops have fully marinated, they’re ready to grill. Prepare your BBQ for grilling, as normal. Spray the BBQ grill rack with cooking spray, then place over hot coals. Remove the chops from the bag/container, discarding any extra marinade. This extra marinade is not safe to eat, because its been in contact with raw meat and will not be cooked.

Cover the BBQ and cook the pork chops about 4-5 minutes, then flip them to the other side. Continue cooking until done (4-5 minutes typically). Keep an eye on the pork chops, so the sugar present in the honey doesn’t burn. The pork chops are done when they reach an internal temperature of 145°F. Cooking time may vary slightly, depending on the thickness of the pork chops being used (or the BBQ heat).

Once done, transfer the pork chops to a serving plate, and let them rest for a couple minutes to let the juices redistribute inside the meat. Serve, then enjoy these delicious hoisin marinated pork chops!

Four hoisin marinated pork chops are grilled over hot coals on a BBQ.Green beans and mashed potatoes, served with one of the hoisin marinated pork chops.A picture of a sliced open, juicy hoisin marinated pork chop, on a plate.

I hope you have the chance to grill some of these delicious hoisin marinated pork chops, and trust you’ll enjoy them like we do! Hey there… since we’re speaking of CHOPS, if you enjoy eating LAMB CHOPS, be sure to check out my recipe for Rosemary Wine Lamb Chops!

Thanks for stopping by today. I invite you to come back again soon, for more family-friendly recipes. Take care, may God bless you, and have a great day!

Looking For More Recipes For PORK CHOPS?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of great pork chop recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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.

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Recipe adapted from original recipe in the cookbook: “The Best Of Cooking Light”, page 186, published in 2004 by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Hoisin Marinated Pork Chops
Prep Time
5 mins
Cook Time
9 mins
Marinating Time (inactive prep)
8 hrs
Total Time
8 hrs 14 mins
 

Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!

Category: Main Dish
Cuisine: Asian
Keyword: hoisin marinated pork chops
Servings: 4
Calories Per Serving: 188 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Tablespoons hoisin sauce
  • 3 Tablespoons low-sodium soy sauce (or regular)
  • 3 Tablespoons honey
  • ¾ teaspoon red chili flakes (crushed red peppers)
  • 2 garlic cloves minced
  • 4 (4-ounce) boneless pork chops about ¾ inch thick
  • cooking spray for grill rack
US Customary - Metric
Instructions

  1. Place hoisin sauce, soy sauce, honey, red chili flakes and garlic in a small bowl; stir or whisk until combined.

  2. Pat pork chops dry with paper towels; place chops in a large, re-sealable plastic bag or shallow container with secure lid. Pour marinade over pork chops; seal bag or container securely.  Make sure pork chops are covered on all sides with sauce, then refrigerate 8 hours or overnight. Don't skip this step, because it helps tenderize the pork. The longer the pork chops marinate, the better the flavor.

  3. Once pork has marinated, prepare BBQ for grilling. Spray BBQ grill rack with cooking spray, then place over hot coals. Remove chops from bag/container, discard extra marinade. Extra marinade is not safe to consume, because its been in contact with raw meat and will not be cooked.

  4. Cover BBQ and cook pork chops for 4-5 minutes, then flip them to the other side. Continue cooking until done (4-5 minutes typically). Keep an eye on the pork chops, so the sugar present in the honey doesn't burn. Pork chops are done when they reach an internal temperature of 145°F. Cooking time may vary slightly, depending on thickness of the pork chops being used (or BBQ heat).

  5. Once done, transfer pork chops to serving plate. Let them rest 2-3 minutes to let juices redistribute inside the meat. Serve and enjoy!

Nutrition Facts
Hoisin Marinated Pork Chops
Amount Per Serving (1 pork chop)
Calories 188 Calories from Fat 56
% Daily Value*
Fat 6.2g10%
Saturated Fat 2.1g13%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 2.8g
Cholesterol 62mg21%
Sodium 249mg11%
Carbohydrates 6.7g2%
Fiber 0.2g1%
Protein 25g50%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!


Aug
2021

Smoked Brisket Of Beef

categories: Beef, For The BBQ Grill, Main Dishes, Traeger Grill Recipes
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Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!
Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!

We enjoy using our Traeger grill, especially in the summers when we don’t want to heat up the kitchen, and it’s nice outside. This recipe for smoked brisket of beef is a delicious meal, and any leftovers make great BBQ brisket sandwiches, too! I got the original recipe from Trager grills website, so I knew it would be a good one!

My husband asked me to get a beef brisket at the store, using a free gift certificate we had received. I was wondering how the two of us could eat an entire brisket, but since the certificate got us a free 12 pound brisket, I obliged. I knew any leftover meat could make several meals for us, which meant less cooking! A win-win!

For this smoked brisket of beef, you will need to plan ahead. The beef is well seasoned, and then it needs to be refrigerated overnight before you can put it on the smoker. As long as you can do that step , the rest is smoking it low and slow for best flavor. Here’s how to make this smoked brisket of beef:

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

Make The Seasoning Mix For The Smoked Brisket Of Beef

The seasoning mix is very simple to make, and adds great flavor to the beef brisket. Place sea salt, onion powder, and black pepper in a small bowl, and stir to combine. The next thing you will need to add to the spices is garlic paste.

You can easily make your own garlic paste by chopping fresh garlic (2 T. for this recipe). Take 1 T. of sea salt and put it on a cutting board. Using the FLAT side of a large knife, rub the salt and chopped garlic together over and over. When done, the salt breaks down the garlic a bit and it becomes thick, like paste. Stir the garlic paste into the spices until combined.

Spice rub for the beef brisket is combined in a bowl, and is ready for garlic paste to be added.Making garlic paste involves smashing chopped garlic cloves with coarse salt using flat side of a knife.

Season Then Refrigerate Brisket Overnight

After trimming the fat on the beef brisket to about 1/4″ thick, it is time to season the beef with the spice rub. This fat trimming will reduce the overall weight of the brisket. Place the brisket onto a large baking sheet to do this.

Cover the entire surface of the brisket liberally with the rub, patting it onto the surface of the meat to adhere. Use all the spices to cover top, bottom and sides of the beef. Cover the meat with foil, and refrigerate the brisket overnight (at least 8 hours).

Covered in spice rub, the beef brisket is ready to put on the smoker grill.

Ready To Smoke The Beef Brisket

Remove the brisket from the refrigerator and let it sit for about 45 minutes to take the chill off before smoking the meat. Once you’re ready to go, fire up your smoker according to manufacturer instructions. Preheat smoker to 225°F. with the lid closed (for about 15 minutes). For this recipe we used mesquite pellets in the hopper- hickory pellets are great for this brisket, also. I also like to add a pan full of water on the top shelf (creates moisture/steam as the brisket cooks-optional)

Put the brisket onto the grate, with the fat side facing down, in the center of the grill. Smoke the brisket of beef for approx. 4½ – 5 hours, or until it reaches an internal temperature of 160°-165°F. Temperatures tend to vary or fluctuate on various smokers, so be sure to check the internal temperature occasionally.  By the way… see those smoked chocolate chip cookie skillets? Uh huh. YUM!

The smoked brisket of beef is cooked for several hours uncovered on the smoker grill.

Once the meat registers that temperature internally, take the brisket off the smoker. Wrap the entire brisket securely in aluminum foil (or butcher paper). Place it back onto the gill, and let it continue cooking.

The smoked brisket of beef will need to cook for approx. another 4 hours or so, or until the meat reaches an internal temperature of 203°F. The total smoking and cooking time will end up being between 8½-9½ hours. Of course, temperatures fluctuate on smokers as we all know, so your final cooking time may vary.

A temperature probe is used to gauge an internal temperature of 203°F in the beef brisket.

Let The Smoked Brisket Of Beef REST!

After removing the brisket from the grill, you will need to let the meat rest for 1 hour before slicing. Slicing the meat too soon can result in a lot of the juices running out of the meat. Letting it sit allows time for the juices to redistribute throughout the beef. After all your work cooking the beef, you want it to be nice and juicy, right? Here are two options for this:

OPTION #1: Keep the brisket tightly wrapped in foil and  let it sit, undisturbed on the counter, or OPTION #2: Keep meat tightly wrapped in foil and let it rest in a covered cooler. You know, the kind of insulated cooler you take to the beach. It helps insulate and keep the meat nice and warm. Your choice.

The smoked brisket of beef is unwrapped and rests for awhile before slicing.

Time To EAT!

After the smoked brisket of beef has finished resting, slice it against the grain. Cut each slice about 1/4: thick, place the slices on a platter and serve. The brisket is really good, served with coleslaw and some fresh fruit  or baked beans on the side. YUM.

We also enjoy shredding the brisket leftovers, adding a good quality bar-b-que sauce, and serving it on toasted hamburger buns! If I’m going to shred the beef, I put some of the leftover slices in a slow cooker with bbq sauce for a few hours to SUPER tenderize it BEFORE shredding it. That way we can have an entire other meal from the original brisket.

Slices of smoked brisket of beef on a cutting board, ready to enjoy.Smoked brisket of beef has been shredded then heated in bbq sauce for a delicious sandwich.

I hope you’ll have he opportunity to try this recipe for smoked brisket of beef, and trust you will enjoy it, too! Thanks for stopping by, and I hope you will come back again soon. Have a wonderful day.

Looking For More SMOKER GRILL Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of Traeger grill recipes you might be interested in, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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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Author's signature

Original Recipe Source: traegergrills.com/recipes/chef-brisket

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Smoked Brisket Of Beef
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
 

Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!

Category: Dinner
Cuisine: American
Keyword: smoked brisket of beef
Servings: 10
Calories Per Serving: 732 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 pound whole packer beef brisket fat trimmed to ¼"
  • ⅓ cup sea salt
  • 2 Tablespoons garlic paste See Notes Section, below
  • 2 Tablespoons onion powder
  • ⅓ cup Black pepper
US Customary - Metric
Instructions

  1. Combine sea salt, onion powder, and black pepper in a small bowl. Add garlic paste; stir until combined. See NOTE below to make your own garlic paste.

  2. Trim fat on brisket to about 1/4" thick. Season beef with spice rub. Place the brisket on large baking sheet to do this. Cover top, bottom, sides of brisket liberally with spice mix, using it all. Pat it onto surface of meat to adhere. Cover meat with foil; refrigerate overnight (or at least 8 hours). After refrigerating, remove brisket from refrigerator. Let it sit for about 45 minutes to take the chill off, before adding it to grill.

  3. Preheat smoker to 225°F. with lid closed (approx. 15 minutes), according to manufacturer instructions. Put brisket directly on grate in center of grill, with the fat side facing down. Smoke (lid down) approx. 4½ - 5 hours, or until it reaches an internal temp. of 160°-165°F. Temperatures tend to vary or fluctuate on various smokers; be sure to monitor internal temperature.

  4. Once internal temp. is at temp., take brisket off smoker. Wrap entire brisket securely in aluminum foil (or butcher paper). Place it back onto grill; continue to cook approx. another 4 hours or so, or until meat reaches an internal temperature of 203°F. The total smoking/cooking time will end up being between 8½-9½ hours. Of course, temperatures fluctuate on smokers, so your final cooking time may vary.

  5. Once done, remove brisket from grill; let meat rest for 1 hour before slicing. Letting it sit allows time for juices to redistribute throughout beef. Here are two options for this: OPTION #1: Let it rest on counter, still covered in foil OR OPTION #2: Keep meat in foil and let it rest in a covered cooler (the kind you'd take to the beach). Sealed cooler helps insulate and keep meat nice and warm.

  6. After the smoked brisket of beef has finished resting, slice it against the grain. Cut each slice about 1/4" thick, place the slices on a platter and serve.

Recipe Notes

NOTE: Make garlic paste by chopping fresh garlic. Take 1 T. of sea salt; put it on cutting board with garlic. Using FLAT side of large knife, rub salt and garlic together quite a few times, pressing as you go.. When done, salt breaks down the garlic and it becomes thick, like paste. 

Nutrition Facts
Smoked Brisket Of Beef
Amount Per Serving (1 g)
Calories 732 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 12g75%
Polyunsaturated Fat 1g
Monounsaturated Fat 16g
Cholesterol 281mg94%
Sodium 4134mg180%
Potassium 1628mg47%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 95g190%
Vitamin A 43IU1%
Vitamin C 1mg1%
Calcium 71mg7%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!


May
2021

Homemade Honey BBQ Sauce

categories: For The BBQ Grill, Sauces and Dressings
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Make Homemade Honey BBQ Sauce in under 10 minutes with common ingredients! Sweet, tangy and a perfect basting sauce for chicken, beef or pork!
Make Homemade Honey BBQ Sauce in under 10 minutes with common ingredients! Sweet, tangy and a perfect basting sauce for chicken, beef or pork!

Today I want to share a delicious homemade barbeque sauce that I’m confident you’re gonna love! It can be made in less than 10 minutes, and is a very versatile sauce that can be used in many ways. Whether it is used on baked or grilled chicken, pork or beef, or used to make pulled pork, beef or chicken sandwiches, the flavor of this sauce will really impress you (with very little work involved).

The recipe came from one of my old “Taste of Home” magazines, and it is a definite KEEPER. I keep all the ingredients needed for this yummy sauce in our pantry, so it is convenient and easy to make whenever we need it. It’s so easy to make, and takes less time to whip up a batch then it does to drive to the store to buy a bottle of bbq sauce. That’s a win-win in my book! Let me show you just how simple it is to make this homemade honey BBQ sauce:

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

What Ingredients Will I Need To Make This BBQ Sauce?

To make homemade honey BBQ sauce you will need several common pantry ingredients. They are tomato sauce, brown sugar, molasses, honey, Worcestershire sauce, mustard, garlic, oregano, chili powder and pepper.

The ingredients used to make homemade honey bbq sauce.

Make The Homemade Honey BBQ Sauce

Measure all the ingredients for the BBQ sauce into a medium-sized saucepan. Stir the ingredients well, until they’re fully combined. Bring the homemade honey BBQ sauce to a full boil on medium heat. Once it has boiled for a minute, remove the pan from the heat.

That’s it! You’ve just made a batch of homemade honey BBQ sauce, and it’s ready to be used to enhance the flavor of chicken, pork or beef! You can use it right away, or if using later, store it covered in the refrigerator up to 3-4 days. When ready to use the sauce, simply bring it back to room temperature. See how EASY that was?

Ingredients for bbq sauce are placed in a medium saucepan, then stirred together.Homemade honey BBQ sauce is brought to a boil in pan, then is ready to use.

Time To Grill (Or Bake!)

When ready to grill (or bake) a favorite meat dish, liberally brush the homemade honey BBQ sauce on your favorite meats. We love this BBQ sauce on grilled pork chops and grilled or baked chicken. The sauce can also be enjoyed on ribs, and pulled pork, chicken or BBQ beef sandwiches, too. 

This sauce has a fantastic taste, and the flavors really shine. I truly think you will love this sauce as much as we do! The recipe as written, will make about 1⅓ cups of sauce, so you may or may not have some sauce left over, depending on the amount of meat you are cooking. You can store it covered in the fridge for a few days, OR you can freeze it in an airtight container for use at a later date. Simply thaw, and reheat the BBQ sauce in a small sauce pan before using.

Pork chops on the grill, coated with the honey BBQ sauce.Pieces of chicken brushed with homemade honey BBQ sauce, cooking on the grill.

Thank you for stopping by my blog today. I sincerely hope you have the opportunity to make this homemade honey BBQ sauce, and trust you and those you love will really enjoy it. Please come back soon for another visit and more yummy, family-friendly recipes.

Looking For More HOMEMADE SAUCE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful tasting recipes for SAUCES that you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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: “Taste of Home” magazine, August/September 2008 edition, page 14 , published by Reiman Media Group, Inc.

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Homemade Honey BBQ Sauce
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
 

Make Homemade Honey BBQ Sauce in under 10 minutes with common ingredients! Sweet, tangy and a perfect basting sauce for chicken, beef or pork!

Category: Condiments, Sauces
Cuisine: American
Keyword: homemade honey bbq sauce
Servings: 11 (2 T. per serving-1 ⅓ cups total)
Calories Per Serving: 37 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 ounces tomato sauce (1 can)
  • 2 Tablespoons brown sugar
  • 2 Tablespoons molasses
  • 2 Tablespoons honey
  • 1½ teaspoons Worcestershire sauce
  • 1½ teaspoons prepared yellow mustard
  • 1 large garlic clove , minced
  • ¼ teaspoon chili powder
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon ground black pepper
US Customary - Metric
Instructions

  1. Measure all the ingredients into a medium-sized saucepan. Stir well, until fully combined.

  2. Bring sauce to a full boil on medium heat. Once it has boiled for 1 minute, remove pan from the heat.

  3. Brush sauce onto beef, chicken or pork (for grilling or baking). Leftovers can be stored (covered) in refrigerator up to 3-4 days, or can be frozen in an airtight container (to thaw and reheat later).

Nutrition Facts
Homemade Honey BBQ Sauce
Amount Per Serving (1 (2 Tablespoons))
Calories 37 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 127mg6%
Potassium 137mg4%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 105IU2%
Vitamin C 2mg2%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Homemade Honey BBQ Sauce in under 10 minutes with common ingredients! Sweet, tangy and a perfect basting sauce for chicken, beef or pork!


Aug
2020

Awesome Grilled Pork Chops

categories: For The BBQ Grill, Main Dishes, Pork
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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 The Page

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 so.  If 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: Stephanie, at: https://www.plainchicken.com/the-ultimate-pork-chops/

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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
US Customary - Metric
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.


Jul
2020

Honey Lime Grilled Chicken

categories: Chicken, For The BBQ Grill, Main Dishes
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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 so.  If 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/

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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
US Customary - Metric
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.


Jul
2020

Grilled Lemon Chicken Breasts

categories: Chicken, For The BBQ Grill, Main Dishes
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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”:

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

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.. 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 so.  If 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

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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
US Customary - Metric
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!


Oct
2019

Garlic Butter Grilled Trout

categories: For The BBQ Grill, Main Dishes, Seafood
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Have an avid fisherman in the family? Here’s a simple recipe for garlic butter grilled trout, with two methods given for preparing this fish on a BBQ.
Have an avid fisherman in the family? Here's a simple recipe for garlic butter grilled trout, with two methods given for preparing this fish on a BBQ.

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

An Unexpected Surprise

Last month one of our neighbors gave us some recently caught trout! The fish had already been cleaned professionally, packaged and frozen. Our friend mentioned that a relative gives him lots of trout, but he’s the only one in his family that likes it, so he has way too much in his freezer. Lucky for us, he decided to bless us with 5 of them!

These are the five beautiful trout we received from our friendly neighbor down the street! What an unexpected, lovely surprise! They had already been cleaned, prepped, and frozen, so all I needed to do was thaw them and cook them!

The trout have been cleaned, gutted, frozen, and packaged before we received them.

Discovering New Ways To Cook Trout

In the past, I have typically dredged whole trout in beaten egg and then covered the fish in a cornmeal spice mixture and pan-fried them. This time, my husband and I came up with a new way (to us) for cooking a couple of the trout on our grill.

Shown below are the two trout we decided to grill on our Weber BBQ the FIRST time. Sometimes I think the only reason I don’t think I will enjoy trout is because of the eyes… just look at ’em. **Shudders.** Once I get past that, I’m good. Kinda.

Two trout are ready to be stuffed and then grilled.

Prepare The Garlic Butter Grilled Trout For Cooking

Anyways, here is how to make this dish. Spread the minced garlic inside the cavity of each fish, and place 2-3 thin slices of butter in there, as well.

Minced garlic and thin slices of butter are added to the fish cavity.

Place a couple thin slices of fresh lemon into the cavity of each trout, on top of the butter. Rub both sides of the trout generously with olive oil or vegetable oil.

Thin lemon slices are added to the garlic and butter in the fish cavity.

Making Sure The Fish Won’t Stick To The Foil Is Important

Place a large sheet of aluminum foil onto a large baking sheet. The baking sheet will hold the weight of the fish, until you slide the foil and fish onto the bbq grill. Spray the aluminum foil very generously all over with non-stick cooking spray or brush with oil, and then carefully transfer each stuffed trout onto the foil.

NOTE: Generously coating the foil with spray or oil is an important step, because you do not want the fish skin to stick to the foil as it cooks.

The trout is stuffed with garlic, lemon and butter before being grilled.

Two Methods For Cooking Garlic Butter Grilled Trout

There are two ways to cook the trout. My photos reflect method #1, but I will also explain how to cook via method #2. We’ve now cooked garlic butter grilled trout BOTH ways, with equally good results!

METHOD #1: Place the aluminum foil with both of the stuffed trout onto the grill grate directly over the hot coals. Cover the BBQ, and let the trout cook for 20 minutes. After 20 minutes, carefully transfer the trout off of the foil and directly onto the bbq grate. Cook 7 minutes (lid closed), and then flip to other side and cook for 7 more minutes (lid closed). Remove the fish from the grill.

METHOD #2: Do not stuff the trout before placing it on the bbq. Place generously oiled aluminum foil (one piece of foil for each trout) with the UNSTUFFED trout onto the grill grate, but NOT DIRECTLY over the hot coals. Cover the BBQ, and let the trout cook on indirect heat for 20 minutes. After 20 minutes, add the garlic, butter and lemon to each fish cavity. Add a top layer of foil, and wrap up each of the fish in foil, sealing foil packets tightly. Let the fish cook for 15 minutes (lid on the grill), then remove the foil packets from the grill.

The garlic butter grilled trout, cooked on foil, directly over hot coals on the bbq.

After Grilling, But Before Eating

This is what the garlic butter grilled trout looked like (below) once we brought it into the house. These trout were cooked using Method #1, as described above.

Once the trout is fully cooked, open it up and slice all the way through the back of the fish, resulting in two pieces. Be sure and pull the bones out by lifting the bone section up and pulling it up and away form the fish. IMPORTANT! Trout is notorious for it’s small bones, so take care when eating, to ensure bones have been removed.

The fish skin is crisp, after removing it from the grill.

Time To Serve the Garlic Butter Grilled Trout!

After de-boning and removing the skin (it pulls right off), the garlic butter grilled trout fillets are ready to serve! Remember to keep an eye out for any sneaky, hideaway, tiny little bones…

The grilled trout, on a plate with side veggies, ready to eat.Garlic butter grilled trout fillet, served with a baked potato and asparagus.

I hope you enjoy this simple recipe for garlic butter grilled trout! It tastes really yummy! Hope you have a great day, friends, and remember to show kindness to those you share this journey of life with. Thanks for reading!

Looking For More Fish Recipes?

You can find all of my fish recipes in the Recipe Index, located at the top of the page. A few you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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

0 from 0 votes
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Garlic Butter Grilled Trout
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Have an avid fisherman in the family? Here's a simple recipe for garlic butter grilled trout, with two methods given for preparing this fish on a BBQ.

Category: Main Course, Seafood
Cuisine: American
Keyword: garlic butter grilled trout
Servings: 4 (1/2 trout per serving)
Calories Per Serving: 307 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 trout , cleaned and gutted
  • 1½ teaspoons minced garlic
  • 2 Tablespoons butter (each Tablespoon cut into 3 thin slices)
  • 4 slices lemon (thin slices)
  • olive oil or vegetable oil , enough to brush on fish and coat aluminum foil
  • non-stick cooking spray
US Customary - Metric
Instructions

  1. METHOD #1: Spread the minced garlic onto the inside of each fish, and place 2-3 thin slices of butter into the cavity, as well. Place a couple thin slices of fresh lemon into the cavity of each trout, on top of the butter. Brush both sides of the trout generously with olive oil or vegetable oil. Place a large sheet of aluminum foil onto a large baking sheet (the baking sheet helps hold the fish until you slide the foil and fish onto the grill. Spray the aluminum foil very generously all over with non-stick cooking spray or brush with oil, and then carefully transfer each stuffed trout onto the foil. Place the aluminum foil with the stuffed trout onto the grill grate directly over hot coals on the bbq. Cover the BBQ, and let the trout cook for 20 minutes. After 20 minutes, carefully transfer the trout off of the foil and directly onto the bbq grate. Cook 7 minutes (lid closed), then carefully flip trout to the other side and cook 7 more minutes (lid closed). Remove fish from grill. To serve: de-bone and skin the fish. Serve, and enjoy!

    NOTE: Generously coating the foil with spray or oil is an important step, because you do not want the fish skin to stick to the foil as it cooks.

  2. METHOD #2: Do not stuff the trout before placing it on the bbq. Place generously oiled aluminum foil (one piece of foil for each trout) with the UNSTUFFED trout onto the grill grate, but NOT DIRECTLY over the hot coals. Cover the BBQ, and let the trout cook on indirect heat for 20 minutes. After 20 minutes, add the garlic, butter and lemon to each fish cavity. Add a top layer of foil, and wrap up each of the fish in foil, sealing foil packets tightly. Let the fish cook for 15 minutes (lid on the grill), then remove the foil packets from the grill.

    NOTE: Generously coating the foil with spray or oil is an important step, because you do not want the fish skin to stick to the foil as it cooks.

Nutrition Facts
Garlic Butter Grilled Trout
Amount Per Serving (0.5 trout (half of 1 trout))
Calories 307 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 114mg38%
Sodium 139mg6%
Potassium 623mg18%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 36g72%
Vitamin A 272IU5%
Vitamin C 5mg6%
Calcium 76mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Have an avid fisherman in the family? Here's a simple recipe for garlic butter grilled trout, with two methods given for preparing this fish on a BBQ.


Aug
2019

Traeger BBQ Baby Back Ribs

categories: For The BBQ Grill, Main Dishes, Pork, Traeger Grill Recipes
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Make BBQ baby back ribs in “3-2-1” on a pellet grill. Ribs are smoked 3 hours, cooked in foil 2 hours, & grilled with sauce 1 hour! Easy & delicious.
Make BBQ baby back ribs in "3-2-1" on a pellet grill. Ribs are smoked 3 hours, cooked in foil 2 hours, & grilled with sauce 1 hour! Easy & delicious.

This recipe for BBQ baby back ribs is fairly easy, especially with it’s easy to remember 3-2-1 game plan! My husband and I enjoyed these delicious ribs last month which were smoked, then cooked on our Traeger grill, and decided to share this recipe (also from Traeger) here on the blog.

Summer evenings and hot temperatures seem to pair very nicely with bbq ribs that are sloppy with sauce, and tender to the bite! YUM… BBQ baby back ribs are a definite favorite summer food of ours! Here’s how to make 3-2-1 bbq baby back ribs on a Traeger or pellet grill:

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

Prepare The Baby Back Ribs For Smoking

The first part of Traeger’s 3-2-1- cooking method is to smoke the ribs for 3 hours, after seasoning them. Make sure to remove the silverskin (thin membrane) from the bone side of the ribs (if your grocery store butcher has not already done so). Pat the ribs dry with paper towels.

Two racks of baby back ribs ready for seasoning.

Mix mustard, ¼ cup apple juice, and worcestershire sauce together in a small bowl. Using a pastry brush, brush this sauce onto BOTH sides of each rib rack.

Lightly season (to taste) the racks of pork with your favorite pork and poultry rub spice mix. I used my homemade dry rub spice mix (for pork or chicken), and just sprinkled each rack with a decent covering of spice mix.

Simple sauce with mustard and apple juice, etc. is brushed onto both sides of the ribs.

The racks of ribs are lightly seasoned with pork/poultry spice mix.

Step #1- BBQ Baby Back Ribs In The Smoker

Prepare your pellet grill according to manufacturer instructions. For a Traeger, fill the pellet hopper, and turn the temperature gauge to SMOKE. Leave lid open. Once a fire has been established and grill is smoking (about 4-5 minutes), turn the temperature gauge to 180° F. Let the grill preheat for 15 minutes with the lid closed.

Place the racks of bbq baby back ribs directly onto the grill grate, with the meat side facing up. Smoke the ribs for 3 hours, with the lid closed. Once done, transfer ribs off the grill onto a rimmed baking sheet, and take them into kitchen. Turn temperature setting up to to 225° F.

Smoking the baby back ribs on a Traeger grill for 3 hours.Two racks of smoked ribs ready for the next step.

Prepare The Smoked Baby Back Ribs

Now for the next step! Pull off 4 long sheets of heavy duty foil. Put a rack of smoked ribs on top in the middle. Pull up the sides to surround the meat, because you will be adding liquid in a moment. Evenly distribute HALF of the brown sugar on top of the ribs. Drizzle the brown sugar with HALF of the honey, and HALF of the remaining apple juice (¼ cup).

Put another long piece of aluminum foil on top of the ribs, and close up all the foil, crimping the edges, so the packet is securely sealed. You don’t want it to leak! Repeat the process with the other rack of ribs.

Each rib rack is sprinkled with brown sugar, and drizzled with honey and apple juice.BBQ Baby Back Ribs are covered in brown sugar and honey with apple juice in foil.

Step #2- Put Foil-Wrapped BBQ Baby Back Ribs Back On Grill

Place the foil-wrapped racks of ribs back directly onto the grill grate. Close the lid, and cook the ribs for 2 hours at 225° F. After 2 hours have passed, carefully remove the foil off of the ribs. I did this in our kitchen, because there is a lot of juice in the foil packets. Discard the foil. Keep the ribs (just sayin’).

Foil packets with the ribs are cooked on the grill for two hours.After two hours, the foil is removed from the racks of ribs.

Step #3- Grill The BBQ Baby Back Ribs

Okay, now we’re ready for the final step in the 3-2-1 method. Once you’ve discarded the foil, brush your favorite BBQ sauce on both sides of each rack of ribs.

Place the ribs directly on the grill grate, and grill for 1 hour! They sure do look good right about now, right? Toward the end of the grilling time, we added asparagus (another recipe on the blog) to the grill, as well.

The ribs are coated with BBQ sauce, and grilled for one more hour until done!

When done, transfer the bbq baby back ribs to a cutting board. Let them rest for about 5 minutes, then slice between the bones,  and serve!

BBQ Baby Back Ribs are finished cooking, and rest on cutting board for 5 minutes.The BBQ baby back ribs are sliced into individual portions, and are ready to EAT!

Sure hope you enjoy the ribs, cooked 3-2-1 Traeger style! We sure did. It’s an easy to remember method (smoke/braise/grill), and the bbq ribs were delicious! Have a nice day.

Looking for more TRAEGER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several recipes for grilling meats (and desserts) on a Traeger, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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/pork/3-2-1-baby-back-ribs

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Traeger BBQ Baby Back Ribs
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
 

Make BBQ baby back ribs in "3-2-1" on a pellet grill. Ribs are smoked 3 hours, cooked in foil 2 hours, & grilled with sauce 1 hour! Easy & delicious.

Category: Dinner
Cuisine: American
Keyword: bbq baby back ribs
Servings: 6 people
Calories Per Serving: 653 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 racks baby back ribs
  • ⅓ cup yellow mustard
  • ½ cup apple juice divided use
  • 1 Tablespoon worcestershire sauce
  • Pork and Poultry Spice Rub (or homemade, to taste)
  • ½ cup dark brown sugar
  • 1 cup BBQ sauce (your favorite)
  • ⅓ cup honey (warmed)
US Customary - Metric
Instructions

  1. Prepare your pellet grill according to manufacturer instructions. For a Traeger, fill the pellet hopper, and turn the temperature gauge to SMOKE. Leave lid open. Once a fire has been established and grill is smoking (about 4-5 minutes), turn the temperature gauge to 180° F. Let the grill preheat for 15 minutes with the lid closed.

  2. Step #1- BBQ Baby Back Ribs In The Smoker: Remove silverskin from ribs (if your grocery store butcher has not already done so). Pat ribs dry with paper towels. Mix mustard, ¼ cup apple juice, and worcestershire sauce together in a small bowl. Brush sauce onto BOTH sides of each rib rack. Lightly season (to taste) the ribs with your favorite pork and poultry rub spice mix. I used my homemade dry rub spice mix . Place racks of ribs directly onto the grill grate, with meat side facing up. Smoke ribs for 3 hours, with the lid closed. Once done, transfer ribs off of grill onto a rimmed baking sheet. Close lid. Turn temperature setting up to to 225° F.

  3. Step #2- For each rack: Pull off 4 long sheets of heavy duty foil. Stack them on top of each other. Put one rack of smoked ribs on top in the middle. Pull up the sides to surround the meat, because you will be adding liquid. Evenly distribute HALF of the brown sugar on top of the ribs. Drizzle with HALF of the honey, and remaining ¼ cup of apple juice. Put another long piece of aluminum foil on top of the ribs, and tightly close up foil, crimping the edges, so the packet is securely sealed. You don't want it to leak! Repeat the process with the other rack of ribs. Place foil-wrapped ribs back directly onto grill grate. Close lid, and cook ribs for 2 hours at 225° F. After 2 hours, carefully remove foil off of the ribs. Do this in your kitchen, because there is a lot of juice in the foil. Discard foil.

  4. Step #3- Brush your favorite BBQ sauce onto both sides of each rack of ribs. Place the ribs directly on the grill grate, and cook for 1 hour! When done, remove ribs from grill; let meat rest for 5 minutes, then slice, and enjoy!

Recipe Notes

Caloric calculation was based on 1/2 rack per serving (total of 4 servings). If you serve 6 with this recipe, the caloric calculation per serving comes out to approximately 653 calories per serving. These are best estimates, because the weight of each rack of ribs will vary, as well as the type of BBQ sauce used.

Nutrition Facts
Traeger BBQ Baby Back Ribs
Amount Per Serving (1 (1/3 rack))
Calories 653 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 11g69%
Cholesterol 130mg43%
Sodium 845mg37%
Potassium 674mg19%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 51g57%
Protein 37g74%
Vitamin A 158IU3%
Vitamin C 1mg1%
Calcium 101mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make BBQ baby back ribs in "3-2-1" on a pellet grill. Ribs are smoked 3 hours, cooked in foil 2 hours, & grilled with sauce 1 hour! Easy & delicious.


Jul
2019

Smoked Chili Rib Eye Steaks

categories: Beef, For The BBQ Grill, Traeger Grill Recipes
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Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.
Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.

We really enjoyed these delicious smoked chili rib eye steaks recently! Thick juicy steaks are coated in a spice mixture, and the meat is refrigerated for several hours to let the flavors permeate fully!

Once the steaks are ready, they are first “smoked” on a pellet grill (we used our Traeger), and then cooked over high heat until perfectly done!

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

Can I Still Make These Steaks If I Don’t Have a Smoker Grill?

The simple answer is YES! They will not have the depth of smoky flavor that “smoking” the meat with wood pellets will have, but they’re gonna still taste great! The’re going to taste wonderful because of the chili garlic seasoning mixture that coats the meat!

Make The Spice “Rub” For The Steaks

This spice “rub” or “paste” is very simple to make, and packs a lot of flavor onto the steaks. The ingredients are chili powder, cumin, brown sugar, salt, olive oil, worcestershire sauce, and garlic.

These ingredients plus garlic make the spice rub for the rib eyes.

Mash the minced garlic into the salt in a bowl, until they form a paste like mixture. It’s easy to do, using a fork! Stir in the remaining ingredients until they are fully incorporated. The finished mix will be the consistency of a thin chili sauce.

Minced garlic and salt are mashed together to form a paste.Ingredients are mixed together to form a chili-based sauce rub for the steaks.

Prepare The Steaks And Refrigerate

Brush the chili spice paste mixture over all sides of the steaks. I found using a pastry brush very easy, but you can certainly use your (clean) hands, if desired.

A pastry brush applies the chili rub to the rib eye steaks.

Once all four rib eyes are fully coated with the chili spice mixture, cover, and let them “chill” in the refrigerator for 4 hours. This lets the flavors really permeate the meat. NOTE: The seasoned steaks can be kept in the refrigerator for up to 2 days before cooking.

After the spice rub is applied, the steaks are refrigerated for 4 hours.

Using A Propane or Briquette BBQ Grill?

If using a propane or briquette BBQ, when you are ready to grill the steaks, prepare the grill, according to manufacturer instructions. When grilling the steaks (without smoking them), put the seasoned, marinated steaks on, and grill them to your preferred done-ness.

Time To Put the Smoked Chili Rib Eye Steaks On The Smoker!

If using a Traeger grill or other pellet smoker, turn the heat setting to SMOKE, and let the fire get established with the lid open. This usually takes 4-5 minutes. Once the fire is established and the grill is smoking, turn the temperature setting to 225° F, and close the lid. Let the grill preheat for 10-15 minutes, until temperature has been reached.

Place the steaks on the grill, and smoke them, (with lid closed) at 225° for 45 minutes, or until a probe inserted into the steak reaches an internal temperature of 120°.

Smoked Chili Rib Eye Steaks are smoked for 45 minutes on grill.

When the meat reaches an internal temperature of 120°, remove the steaks from grill. Cover them with foil and keep them warm. See where the temperature probe was in the steak, below?

The smoked chili rib eye steaks are removed to rest while grill is turned up to high grilling temp.

Time To GRILL The Smoked Chili Rib Eye Steaks!

Turn the temperature setting up to High (450° F), and preheat grill with the lid closed until it reaches temperature in about 10 minutes.

Return the smoked chili rib eye steaks back onto the grill. Insert a temperature probe back into one of the steaks. Cook until desired done-ness has been reached, turning them once. Cooking times will vary, depending on the type of grill you are using, hot spots, etc.  Remember that the temperature will continue to rise a bit after taking the steaks off the grill.

How Long Should I Grill The Steaks?

Grill 4-5 minutes on the first side, then flip and finish grilling the other side until temperature is reached. Here are the “recommended” benchmarks:

  • Rare Steaks: Take off grill at 130-135°. Final temp.= anywhere between 130° -140°.
  • Medium-rare steaks:  Take off grill between 135-140° F. Final temp. = 145°.
  • Medium steaks: Take off grill at 155°. Final temp. = 160° F.
  • Well done: Take off grill at 165°. Final temp. = 170°.

Let the smoked chili rib eye steaks rest for about 4-5 minutes after removing them from the grill to let juices redistribute inside the meat. Serve, and enjoy!

Smoked chili rib eye steaks are grilled on high temps after resting, to finish!

The smoked chili rib eye steaks turned out wonderfully, and flavor permeated the meat! These steaks are not too spicy! When my husband cut into his medium-rare steak, he said it was cooked perfectly! Hooray! Hope you will give this delicious recipe a try!

If you’re looking for another steak recipe that is NOT cooked on a pellet grill, check out my quick and simple recipe for Easy Garlic Butter Steak Bites! They’re delicious, too! Have a great day.

Looking For More TRAEGER GRILL Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several Traeger grill recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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/beef/chili-rib-eye-steaks

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Smoked Chili Rib Eye Steaks
Prep Time
5 mins
Cook Time
55 mins
Marinating Time (inactive)
4 hrs
Total Time
5 hrs
 

Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.

Category: Entree
Cuisine: American
Keyword: smoked chili rib eye steaks
Servings: 4
Calories Per Serving: 677 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 rib eye steaks (10-12 ounces each)
  • 2 cloves garlic (large cloves) , minced
  • 1 teaspoon salt
  • 2 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon packed brown sugar
  • 2 Tablespoons olive oil
  • 2 Tablespoons worcestershire sauce
US Customary - Metric
Instructions
Make Spice Mixture:

  1. Place minced garlic and salt in a small bowl. Mash minced garlic into salt with a fork, until it forms a paste like mixture. Add the chili powder, cumin, brown sugar, olive oil, and worcestershire sauce. Stir well, to combine. Use a pastry brush (or clean hands) to fully cover all sides of the steaks with the spice mixture. Cover the steaks, and let them "chill" in the refrigerator for 4 hours. This lets the flavors permeate the meat. NOTE: If making ahead of time, the seasoned steaks can be kept in the refrigerator for up to 2 days before cooking.

Using A Propane Or Briquette BBQ:

  1. Remove seasoned steaks from refrigerator about 15 minutes before grilling. When ready to cook the steaks, prepare your grill, according to manufacturer instructions. Put the seasoned, steaks on, and cook them to your preferred done-ness.

Using A Traeger Grill Or Other Pellet Smoker To Smoke, Then Grill:

  1. Remove steaks from refrigerator while preheating grill. Turn the heat setting to SMOKE, and let the fire get established with the lid open. This usually takes 4-5 minutes. Once fire is established and the grill is smoking, turn temperature setting to 225° F, close the lid, and let the grill preheat for 10-15 minutes, until temperature has been reached. Place steaks on the grill, and smoke them, (with lid closed) at 225° for 45 minutes, or until a probe inserted into the steak reaches an internal temperature of 120°. Remove the steaks from grill. Cover with foil and keep them warm.

  2. Turn temperature setting up to HIGH (450° F), and preheat grill (lid closed) until it reaches temperature ( about 10 minutes). Return steaks to the grill. Insert temperature probe into a steak. Grill 4-5 minutes (lid open) on the first side, then flip and finish grilling the other side until temperature is reached, turning ONCE. Let the steaks rest 4-5 minutes after removing them from the grill to let juices redistribute inside the meat. Remember the temperature will continue to rise a bit after taking the meat off the grill. These are the commonly "recommended" temperatures for grilled steaks:

    Rare: Take off grill at 130-135°. Final temp.= anywhere between 130° -140°.

    Medium-rare:  Take off grill anywhere between 135-140° F. Final temp. = 145°.

    Medium: Take off grill at 155°. Final temp. = 160° F.

    Well done: Take off grill at 165°. Final temp. = 170°.

Nutrition Facts
Smoked Chili Rib Eye Steaks
Amount Per Serving (1 steak)
Calories 677 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 19g119%
Cholesterol 173mg58%
Sodium 879mg38%
Potassium 915mg26%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 58g116%
Vitamin A 1230IU25%
Vitamin C 1.6mg2%
Calcium 50mg5%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.


Jun
2019

Garlic Ginger Sesame Marinated Chicken

categories: Chicken, For The BBQ Grill, Main Dishes
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Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!
Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!

We eat a lot of chicken in our home. It is such a versatile type of food, because it can be fixed in so many different ways, with so many different flavor combos!  Recently I made this delicious, but incredibly SIMPLE recipe for Garlic Ginger Sesame Marinated Chicken, and wanted to share it here.

This marinade I found in a cookbook was created for flank steak, but I thought it would taste great on chicken, as well, so I tried it! YUM! The recipe is super easy to make, and the end result is deliciously flavored chicken breasts! Boneless, skinless chicken breasts are marinated for at least an hour in an easy to make marinade.

After the chicken has marinated, all you do is cook the chicken on a bbq grill or on a griddle pan in the kitchen. EASY PEASY, right? For the photos below, I cooked the marinated chicken on a cast iron grill that was placed directly over a flame on my stove.

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

Make The Marinade For The Chicken

Making the marinade is very simple to do. Place grated fresh ginger, toasted sesame oil, vegetable oil, minced green onion (scallions), and minced garlic cloves into a blender. Blend these ingredients for about 30 seconds, or until the mixture is fully blended and fairly smooth.

The ingredients for the marinade are placed in a blender.Marinade ingredients for chicken are blended until well combined.

Pour (scraping the blender clean) the marinade into a large re-sealable bag or a shallow container.  Add the boneless, skinless chicken breasts to the marinade, and turn to coat them completely with marinade. Seal or cover chicken, and place in refrigerator to marinate for AT LEAST 1 hour. I made mine up in the morning, so it marinated all day!

NOTE: The recipe, as written below in the printable recipe card, makes enough for 4 chicken breasts. As you can see from my photos, I only cooked 2 pieces of chicken, so I cut the marinade amount in half.

Chicken pieces are place in zip loc bag, along with the marinade.The chicken pieces are coated with the marinade, then refrigerated.

Cooking The Marinated Chicken

After marinated chicken has been in the refrigerator for at least an hour (or when you’re ready to cook it), spray a grill (off heat) with non-stick baking spray or brush with vegetable oil generously. Heat grill on medium-high temperature until it’s really hot, but not smoking.

Once the grill is really hot, carefully transfer the marinated chicken to the grill. You should hear it sizzle when it hits the grill. Once you place the chicken on the grill, do not disturb or move it. After about 8-10 minutes, carefully flip the chicken over to the other side.

How Long Do I Cook The Garlic Ginger Sesame Marinated Chicken?

For THICK chicken breasts: After 8-10 minutes, the bottom of the chicken breast should be nice and golden brown. After you flip the chicken over, set a timer for 8 minutes and check for internal temperature. I used thick breasts and they took 18 minutes total to fully cook.

For THIN chicken breasts: Thin cutlet type chicken breasts will obviously cook a LOT faster than thicker ones (they may only take 3-4 minutes per side).

Marinated chicken is grilled on a hot, well-oiled grill pan.The garlic ginger sesame marinated chicken is turned over halfway through grilling time.

TIP:**Cooking times will vary due to different thicknesses of chicken breasts. Check the internal temperature by inserting a meat thermometer into the thickest part of the breast. Chicken is done when the internal temp. is at 165° F.

Two pieces of garlic ginger sesame marinated chicken cooking on indoor grill pan.The meat thermometer says the chicken is fully cooked at 165 degrees F.

Time To Enjoy This Delicious Chicken

Once the marinated chicken has fully cooked, Iet it “rest” for a couple minutes, to let the juices redistribute within the meat. this helps to keep the chicken “juicy”.

We enjoyed this chicken with steamed broccoli, red peppers, and cauliflower, and some rice on the side. The meal was simple, satisfying, and we loved the subtle marinade flavor on the chicken! It tasted delicious!

Flavorful garlic ginger sesame marinated chicken on plate with rice and steamed veggies.

I really hope you will consider trying this recipe for garlic ginger sesame marinated chicken. It’s an easy chicken dish to make, especially if you marinade the chicken early in the day! Hope you enjoy a truly wonderful day.

Looking For More CHICKEN Recipes?

If you’re looking for more chicken recipes, be sure to check them all out in the Recipe Index, located at the top of the page (there’s a LOT of them!). A few family favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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 source for marinade recipe: Page 501 in “The Complete America’s Test Kitchen TV Show Cookbook 2001-2019”, copyright 2018, published by America’s Test Kitchen.

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Garlic Ginger Sesame Marinated Chicken
Prep Time
5 mins
Cook Time
16 mins
Marinating Time (minimum)
1 hr
Total Time
1 hr 21 mins
 

Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!

Category: Entree
Cuisine: Asian
Keyword: marinated chicken
Servings: 4
Calories Per Serving: 230 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 medium boneless, skinless chicken breasts
  • 1/4 cup toasted sesame oil
  • 2 Tablespoons vegetable oil
  • 3 Tablespoons fresh ginger , finely grated
  • 2 stems green onion , minced
  • 3 Tablespoons garlic cloves , minced
US Customary - Metric
Instructions

  1. Place grated fresh ginger, toasted sesame oil, vegetable oil, minced green onion (scallions), and minced garlic cloves into a blender. Blend these ingredients for about 30 seconds, or until mixture is fully blended and fairly smooth.

  2. Pour (scraping blender clean) the marinade into a large re-sealable bag or shallow container.  Add the chicken breasts to the marinade, and turn to coat them completely with marinade. Seal bag or cover container, and place in refrigerator to marinate for AT LEAST 1 hour.

  3. After chicken has marinated for at least an hour, spray a grill (off heat) with non-stick baking spray or generously brush with oil. Heat grill on medium-high temperature until really hot, but not smoking. Transfer chicken to the grill. It should sizzle when it hits grill. Once chicken is on grill, do not disturb or move it. After about 8-10 minutes, flip chicken over to the other side. TIP:**Cooking times will vary due to different thicknesses of chicken breasts. Check the internal temperature by inserting a meat thermometer into thickest part of the breast. Chicken is done when internal temp. is 165° F. Remove chicken from grill and let it "rest" for a couple minutes, to let juices redistribute within the meat before serving.

    For THICK chicken breasts: After 8-10 minutes, the bottom of the chicken breast should be nice and golden brown. After you flip the chicken over, set a timer for 8 minutes and check for internal temperature. I used thick breasts and they took 18 minutes total to fully cook.

    For THIN chicken breasts: Thin cutlet type chicken breasts will obviously cook a LOT faster than thicker ones (they may only take 3-4 minutes per side).

  4. Serve... and enjoy!

Nutrition Facts
Garlic Ginger Sesame Marinated Chicken
Amount Per Serving (1 piece)
Calories 230 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 72mg24%
Sodium 133mg6%
Potassium 464mg13%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
Vitamin A 35IU1%
Vitamin C 3.5mg4%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!