For The BBQ Grill Archives

Category: For The BBQ Grill

24
Sep
2023

Baked Grilled Baby Back Ribs

categories: For The BBQ Grill, Main Dishes, Pork

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Baked Grilled Baby Back Ribs are fall off the bone tender and delicious! Spice-coated and baked, then grilled with BBQ sauce, you’ll love ’em!

Do you enjoy eating BBQ ribs? We sure do! Today I am sharing a great recipe for baked grilled baby back ribs that are so tender, they practically fall right off the bone.

The ribs are covered in a wonderful spice rub, sealed tightly and baked for a couple hours until fully cooked (and tender!). Then they’re brushed generously with BBQ sauce, and grilled for several minutes until the sauce has nicely caramelized!

Thee ribs are delicious, EASY to make, and I’m confident you’re going to really, really enjoy them! Here’s how to make them.

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

Make The Dry Spice Rub

The first thing you need to do is make a dry seasoning mix to rub onto the rack of ribs before baking them.

Stir together oregano, cumin, smoked paprika, parsley, onion powder, garlic powder, salt, pepper, ground mustard and brown sugar in a small bowl.

This is the spice rub for the ribs. See how easy it is to make? These seasonings add great flavor to the meat… yum!

Season And Bake The Ribs

Spray a large piece of heavy duty aluminum foil (on the dull side) with non-stick baking spray. Lay the foil on a very large rimmed baking sheet, greased side up. The piece of foil needs to be large enough to completely cover the ribs.

Lightly pat the pork ribs dry using paper towels. We used 1 full rack of ribs weighing 2¾ pounds, and it had about 15 ribs.

Carefully place the rib rack “bone side up” in the middle of the foil lined baking sheet. Season with about 1/3 of the spice mix, rubbing it into the meat and bones so it adheres.

Turn the ribs over and season the meaty part of the ribs using the remaining spice mix. Rub and pat it into the meat so it sticks as much as possible.

Cover, Seal And Refrigerate The Ribs

Place another sprayed piece of foil on top (sprayed side down), and seal the foil packet tightly closed on all sides. You may need to put the rib packet corner to corner on the baking sheet so it fits .

TIP: For the best flavored ribs, place the ribs in the refrigerator for at least an hour at this point, to give the spices time to work their magic!

Bake Then Prepare The Ribs For Grilling

Remove the ribs from the refrigerator 20 minutes before baking. Preheat your oven to 300°F (or 148.8°C) while you take the chill off the ribs.

Bake the ribs at 300°F (or 148.8°C) for 2 – 2½ hours, depending on the size rack of ribs you are using (we cook the “almost” 3 pounds of ribs for 2½ hours). This long baking time ensures the ribs come out of the oven “fall off the bone tender”.

TIP: Light your gas or charcoal grill outside and get it hot, so it’s ready to go when the ribs are finished baking.

Unwrap the foil packet. Brush the ribs generously with your favorite BBQ sauce. Now they’re ready for the grill to caramelize the sauce!

What If I Don’t Have A Grill?

A lot of people do not have access to a BBQ grill or are not allowed to have one, due to living arrangements (apartments, high rises, etc.). Where we live in Oregon it rains a lot, so sometimes it’s not even possible to light our charcoal grill.

This is not a problem. Simply coat the tender, slow-baked ribs generously with BBQ sauce (on both sides) after removing them from the oven, slice, serve and enjoy!

Onto The Grill They Go

Lightly oil the grill grate to prevent the meat from sticking. Place the ribs, BBQ sauce side down onto the hot grill, directly on the grate.

Brush the “bone side” facing up with additional BBQ sauce. Cook the ribs for 3-4 minutes until the bottom side gets a good char on it.

Carefully flip the ribs to the other side (we use 2 spatulas, one on each end), and continue grilling the ribs 3-4 more minutes, to char the other side.

NOTE: It’s important to remember the ribs are already fully cooked from baking. The grilling serves to caramelize the sauce and char the ribs for serving. Don’t overcook them on the grill!

Time To Serve The Baked Grilled Baby Back Ribs!

When done, remove the ribs from the BBQ. Carefully transfer the ribs to a cutting board, because they are so tender they may come off the bones.

Slice between the ribs (about 4-5 ribs per serving), then serve and enjoy! Serve with additional BBQ sauce on the side, so it can be drizzled on the ribs for even MORE flavor!

I really hope you have the chance to make these delicious baked grilled baby back ribs, and trust you (and those you love) will enjoy them as much as we do!

Thanks for stopping by. 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 PORK Recipes?

You can find ALL of my recipes in the Recipe Index, which is locate at the top of the page. I have lots of delicious recipes featuring pork, including:

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Recipe adapted from, and with thanks to Kori, at: seekinggoodeats.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Baked Grilled Baby Back Ribs

Prep Time

10 mins

Cook Time

2 hrs 30 mins

Refrigeration Time

1 hr

Total Time

3 hrs 40 mins

Baked Grilled Baby Back Ribs are fall off the bone tender and delicious! Spice-coated and baked, then grilled with BBQ sauce, you'll love 'em!

Category: Main Dish

Cuisine: American

Keyword: baked grilled baby back ribs

Servings: 3 (4-5 ribs per serving)

Calories Per Serving: 647 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Spice Rub:

1½ Tablespoons smoked paprika
1½ Tablespoons ground cumin
1½ Tablespoons dried oregano
1½ Tablespoons dried parsley
1½ teaspoons garlic powder
1½ teaspoons onion powder
1 Tablespoon brown sugar
1½ teaspoons ground mustard
1 teaspoon kosher salt
½ teaspoon ground black pepper

For Ribs:

2¾ pounds baby back pork ribs full rack- about 15 ribs
BBQ Sauce, to add and season to taste use your favorite brand
oil or baking spray for foil and BBQ grill grate

US Customary - Metric

Instructions

Spray a large piece of aluminum foil (on dull side) with non-stick baking spray. Lay foil on a large rimmed baking sheet, greased side up. Set aside.
Stir spice rub ingredients together in a small bowl until combined.
Pat ribs dry with paper towels. Lay rib rack "bone side up" in the middle of the foil. Season with ⅓ of the spice mix, rubbing it into the meat/bones so it adheres. Turn ribs over and season the meaty side with remaining spice mix. Rub/pat it into the meat so it adheres as much as possible. Place another sprayed piece of foil on top (sprayed side down), and seal the ribs in the foil packet, tightly closed on all sides. You may need to put the rib packet corner to corner on the baking sheet so it fits. TIP: For the best flavored ribs, place packet of ribs in refrigerator for at least an hour, to give the spices time to work their magic! Remove ribs from refrigerator 20 minutes before baking.
Preheat oven to 300°F. (or 148.8°C.) when you remove ribs from refrigerator. Bake ribs at 300°F (or 148.8°C) for 2 - 2½ hours, depending on the size rack of ribs you're using (we cook "almost" 3 pounds of ribs for 2½ hours). This long baking time ensures ribs will be "fall off the bone tender". TIP: Light your gas or charcoal grill (lightly oil the grates), so it's preheated and ready to go when ribs are finished baking.
When done baking, unwrap foil packet. Brush ribs generously with BBQ sauce. Place ribs, meaty BBQ sauce side down onto hot grill, directly on metal grates. Brush "bone side" facing up with BBQ sauce. Cook ribs 3-4 minutes until slightly charred on bottom. Carefully turn ribs to the other side; continue cooking 3-4 more minutes, to char other side. NOTE: Remember- ribs are already fully cooked. Grilling caramelizes the sauce and chars them. Don't overcook ribs on the grill!
Transfer ribs from BBQ to a cutting board. Slice between the ribs to serve (about 4-5 ribs per serving). Serve with additional BBQ sauce on the side. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include BBQ sauce because different brands may be used. Calorie count may also differ slightly based on total weight of ribs being used.

Nutrition Facts

Baked Grilled Baby Back Ribs

Amount Per Serving (1 (1/3 of total))

Calories 647 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 15g94%

Trans Fat 0.4g

Polyunsaturated Fat 8g

Monounsaturated Fat 19g

Cholesterol 181mg60%

Sodium 1019mg44%

Potassium 884mg25%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 5g6%

Protein 52g104%

Vitamin A 1884IU38%

Vitamin C 2mg2%

Calcium 181mg18%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Sep
2023

Grilled Herb Garlic Zucchini

categories: For The BBQ Grill, Vegetable Dishes

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Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.

Today I want to share a quick, delicious and simple way to cook zucchini on a BBQ grill or an indoor grill pan.

Summertime is typically when zucchini is in its prime! There are so many great ways to use this veggie in breads, soups, salads, a stir-fry, and more.

This recipe involves cooking the zucchini for a few minutes, then topping it with a light, flavorful dressing to serve. That’s it, and it really is THAT easy, and that good. Here’s how to make it.

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

Make The Sauce To Garnish The Cooked Zucchini

Place olive oil, finely chopped onion (or shallots), minced garlic, salt, pepper, and chopped parsley and rosemary in a small bowl.

Stir these ingredients together into a light sauce, then set the bowl aside. This dressing will be drizzled over the grilled zucchini for serving.

Prepare The Zucchini For Grilling

Cut the stem and bottom ends off a medium to large sized zucchini. Slice the zucchini into ½” thick slices.

Place the zucchini slices in a large bowl, drizzle with olive oil, and season with salt and black pepper. Toss until well-coated with oil, salt and pepper.

Grill The Zucchini

Heat a grill on Medium High heat until very hot. You can use an outdoor grill OR an indoor grill, but be sure the grill is lightly oiled and hot before adding the zucchini.

Note: For these photos, I cooked inside on a cast iron grill, set on top of two of our gas stove burners.

Lay the oiled and seasoned zucchini slices in a single layer on the hot grill using tongs. Cook for about 2 minutes (without moving them), and then turn them to the other side.

The bottom side should be slightly charred with grill marks. Cook the other side 2-3 minutes, or until slightly charred, and the zucchini is crisp-tender.

Drizzle The Grilled Zucchini With Sauce

When finished cooking, the zucchini should be slightly charred, and have grill marks on both sides. The slices should be crisp-tender to the bite, not overly soft!

Transfer the cooked zucchini from the grill to a serving platter. Drizzle the herb garlic dressing evenly over the zucchini.

Make sure the zucchini slices all get a bit of the dressing on them, as it provides wonderful flavor to the finished dish.

Serve The Grilled Herb Garlic Zucchini

Serve the grilled herb garlic zucchini while hot. The recipe, as written below, will typically be about 3 servings, if using a medium-sized zucchini.

Of course, this recipe can EASILY be doubled or tripled, to end up with the quantity you require for your meal.

I hope you try this simple recipe for grilled herb garlic zucchini, and trust you will enjoy it, too. It’s a simple side dish I’m confident you will find quite delicious.

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 Using Zucchini?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes featuring zucchini you might enjoy, including:

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Recipe adapted from: https://damndelicious.net/2018/07/20/grilled-garlic-herb-zucchini/

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Grilled Herb Garlic Zucchini

Prep Time

10 mins

Cook Time

6 mins

Total Time

16 mins

Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: grilled herb garlic zucchini

Servings: 3

Calories Per Serving: 160 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Herb Garlic Dressing:

2 Tablespoons olive oil
2 Tablespoons finely chopped yellow onion or shallot
1 clove minced garlic
¾ Tablespoon chopped fresh parsley
½ Tablespoon chopped fresh rosemary
salt and black pepper, to taste ( a pinch or two of each)

For Zucchini:

1 medium zucchini 7-8" long, stem removed, discarded
1½ Tablespoons olive oil
salt and black pepper, to taste

US Customary - Metric

Instructions

Place 2 T. olive oil, chopped onion, minced garlic, parsley, rosemary, and a pinch of salt/pepper in a small bowl. Stir to combine; set bowl aside.
Slice zucchini into ½" thick round slices. Place slices in large bowl, drizzle with olive oil; season with salt and pepper to taste. Toss until coated with oil, salt and pepper.
Heat indoor or outside grill on Medium High heat until hot. Put slices onto hot grill in a single layer. Cook for 2 minutes; turn them over. Bottom side should be slightly charred with grill marks. Cook other side 2-3 minutes. When done, zucchini should be slightly charred, have grill marks on both sides, and be crisp-tender to the bite, not overly soft!
Transfer zucchini to serving platter. Drizzle herb garlic dressing evenly over the zucchini. Serve hot, and enjoy!

Recipe Notes

NOTE: Salt/Pepper were not included in caloric calculation, as the amount each cook uses to season the zucchini is subjective.

Nutrition Facts

Grilled Herb Garlic Zucchini

Amount Per Serving (1 (1/3 of total))

Calories 160 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Sodium 7mg0%

Potassium 192mg5%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 225IU5%

Vitamin C 14mg17%

Calcium 16mg2%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Sep
2023

Grilled Garlic Butter Halibut

categories: For The BBQ Grill, Main Dishes, Seafood

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Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.

Today I want to share a delicious halibut dish that we love. Now… given the price of halibut these days, I must tell you we don’t have this too often, but when we do… it is fantastic!

We love halibut, but unfortunately we don’t live in Alaska or go deep sea fishing to get it, so we must buy it at the store. Lately it is a fairly expensive piece of fish. My husband buys it at Costco (when we do buy it).

I cut a big piece into smaller portions, which are perfect for this dish. That way it becomes less expensive per serving, and ends up costing per portion about the same as getting a sub sandwich or burger these days!

It’s a treat to enjoy this delicious, firm and mild tasting white fish occasionally, and this is my favorite way I’ve come up with, to prepare it! We grill it outside, so summer is our favorite time to make grilled garlic butter halibut, especially if it’s NOT raining here in Oregon!

The cooking method is easy and the garlic butter seasoning sauce is simple. Fresh chunky salsa topping and fresh lime juice add color and flavor to this wonderful dish! Here’s how to make it.

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

Sauce And Salsa

Melt butter in a small saucepan, then add garlic powder, seasoning salt, and black pepper. Stir to combine, then set the sauce aside. This will be used to season the fish on the grill.

You will also need a chunky salsa to garnish the fish for serving. I use store bought mango peach salsa to garnish the grilled halibut, because it has a mild, slightly fruity sweet taste.

It tastes fantastic on the fish, and is incredibly convenient (and quick) to have it already made. We can find mango peach salsa at our local Fred Meyer store (Kroger). If you can find it, use it, because it’s absolutely delicious!

You can also use your own favorite chunky homemade salsa or purchased chunky salsa, if desired, to garnish the fish. You will only need about 4 Tablespoons to spoon over the two halibut fillets.

TIP: The salsa garnish adds a pop of color and flavor to this dish, so don’t skip this step, even if you prefer a spicy, traditional salsa.

Prepare The Halibut And BBQ Grill For Cooking

Pat the halibut fillets dry with a paper towel, to absorb any excess moisture. We use two boneless fillets, weighing a total of about 5 ounces each. They were also about 1″ thick.

Oil the BBQ grill grates to help keep the fish from sticking to the grill. My husband uses a wad of paper towels dipped in oil and tongs to quickly do this.

The BBQ should be heated to medium-high If using a gas grill) and the briquettes (if using) should be red hot before adding the halibut fillets.

Time To Grill The Halibut

Lay the halibut fillets on the oiled, hot grill grates. Brush half the garlic butter sauce over the top of each fillet, then immediately cover the grill.

Cook the halibut for 6-7 minutes without disturbing, then open the lid of the BBQ. Carefully turn the fish to the other side, using a spatula.

The surface should now be golden brown. Immediately brush the fish with the remaining sauce. Cover the BBQ again.

Cook the halibut for 3-5 more minutes, OR until the fish reaches an internal temperature of 145°F. Check the temperature after 3 minutes. Don’t overcook the halibut, as it can become dry.

Serve The Grilled Garlic Butter Halibut

To serve Grilled Garlic Butter Halibut, transfer the cooked fillets to serving plates. Spoon salsa over the top of each piece, and add a lime wedge on the side, to squeeze the juice over the fish.

We enjoyed the grilled garlic butter halibut with fresh corn on the cob and Parmesan Crumb Sugar Snap Peas (from our garden) on the side.

It all tastes FABULOUS, and the flaky halibut is colorful, flavorful and amazing!

I hope you will consider trying this delicious grilled garlic butter halibut. We absolutely LOVE this way to prepare halibut, when we have the opportunity to make it.

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

Looking For More SEAFOOD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some absolutely delicious seafood recipes you may enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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0 from 0 votes

Grilled Garlic Butter Halibut

Prep Time

5 mins

Cook Time

11 mins

Total Time

16 mins

Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.

Category: Main Dish

Cuisine: All Cuisines

Keyword: grilled garlic butter halibut

Servings: 2

Calories Per Serving: 221 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 (5 ounce) halibut fillets 5 ounces each
1½ Tablespoons butter
¼ teaspoon garlic powder
¼ teaspoon seasoning salt
⅛ teaspoon black pepper

To Serve:

4 Tablespoons mango peach salsa to garnish cooked halibut
2 lime wedges to squeeze juice on halibut

US Customary - Metric

Instructions

Oil BBQ grill grates to help keep the fish from sticking. My husband uses tongs and a wad of paper towels dipped in oil to quickly do this. BBQ should be heated to medium-high (If using gas grill), and briquettes (if using) should be red hot before adding halibut.
Melt butter in a small saucepan; stir in garlic powder, seasoning salt, and black pepper until combined. Set sauce aside.
Pat halibut fillets dry with a paper towel. Lay halibut on oiled, hot grill grates. Brush ½ the sauce over top of fillets; cover the grill.
Cook for 6-7 minutes without disturbing, then open the lid. Carefully turn fish to other side, using a spatula. Brush surface with remaining sauce. Cover BBQ again. Cook 3-5 more minutes, OR until fish reaches an internal temperature of 145°F. Check temp. after 3 minutes; don't overcook halibut, (it becomes dry). When done, remove from grill for serving.
To serve, transfer grilled fillets to plates. Spoon salsa over the top of each piece. Add a lime wedge on the side, to squeeze the juice over the fish. Serve, and enjoy!

Nutrition Facts

Grilled Garlic Butter Halibut

Amount Per Serving (1 fillet + salsa garnish)

Calories 221 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 92mg31%

Sodium 665mg29%

Potassium 726mg21%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 27g54%

Vitamin A 521IU10%

Vitamin C 6mg7%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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23
Aug
2023

Grilled Marmalade Chicken

categories: Chicken, For The BBQ Grill, Main Dishes

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Grilled Marmalade Chicken is an easy to make dish, featuring chicken breasts basted with a flavorful orange marmalade, lime, and ginger sauce.

Looking for a simple, but delectable main dish? Read on, and see how easy it is to make flavorful grilled marmalade chicken!

Boneless chicken breasts get added flavor from an easy-to-make citrus sauce, which can be made in about a minute!

Place lightly seasoned chicken onto a BBQ or indoor grill, baste with the sauce, cook… and BOOM! About 12 minutes later, you will be sitting down to enjoy this delicious dish. Here’s how to make it.

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

Make The Marmalade Sauce

The marmalade sauce is the real star of this show, and it only takes a minute to make using 3 items (orange marmalade, a lime, and fresh ginger), and it’s packed with flavor!

Place orange marmalade, fresh lime juice, finely grated lime zest, and grated fresh ginger in a small bowl. Stir well, to combine the ingredients.

That’s it! See how easy it is to make this sauce for the chicken? Set the sauce aside for a moment while you prep the chicken breasts.

Prepare The Chicken Breasts

Pat four, thin (4 oz. each), boneless chicken breasts dry using paper towels, to absorb excess moisture.

Lightly season the chicken with salt and pepper. The next (and final) step is to grill the chicken.

To Grill Outside Or Inside?

There are two ways to grill the chicken. You can grill it outside over medium-hot coals on a BBQ grill, OR you can cook them inside on a grill ridged pan (as shown below).

Either way will work, and the process is the same! The chicken cooks very quickly, so I find it more convenient to cook this dish inside, rather than taking extra time to heat charcoal briquettes on our BBQ grill outside. Whichever method you prefer, go for it!

Making Grilled Marmalade Chicken

If cooking inside, generously oil the grill pan (if using outside, lightly oil the grill grates). You don’t want the chicken to stick!

Turn the heat to Medium-High and add the seasoned chicken breasts once the grill is very hot (but not smoking).

Baste the top of each chicken breast with the marmalade sauce (use ½ the total amount), reserving the remaining sauce for later.

Cook the chicken breasts for 6 minutes, without moving them, on the hot grill.

After the chicken has cooked for 6 minutes, flip the chicken breasts to the other side (shown below). Brush the remaining marmalade sauce over the top of each piece.

Continue to cook the chicken an additional 5-6 minutes, or until it’s cooked through, with an internal temperature of 165°F.

TIP: During the last minute of cooking, you can turn the chicken back over to further brown the first side before serving.

Serve The Grilled Marmalade Chicken

Transfer the grilled marmalade chicken from the heat source and place on serving plates. Serve immediately, while hot.

I am confident you’ll enjoy the bright, tangy flavor of this citrus sauce-topped chicken! It’s such a simple recipe.

Thanks for stopping by today. I really hope you (and those you love) will enjoy this simple, grilled marmalade chicken. We sure do!

Take care, may God bless you, and I hope you have a GREAT day. Please come back again soon for more family-friendly recipes!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

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

Original recipe source: Beth Evins, in “Southern Living 1992 Annual Recipes”, page 123, published by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Grilled Marmalade Chicken

Prep Time

3 mins

Cook Time

12 mins

Total Time

15 mins

Grilled Marmalade Chicken is an easy to make dish, featuring chicken breasts basted with a flavorful orange marmalade, lime, and ginger sauce.

Category: Main Course

Cuisine: All Cuisines

Keyword: grilled marmalade chicken

Servings: 4

Calories Per Serving: 169 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 boneless chicken breasts (thin, 4 ounces each)
½ teaspoon salt to lightly season chicken
¼ teaspoon black pepper to lightly season chicken

For Marmalade Sauce

3 Tablespoons orange marmalade
2 Tablespoons fresh lime juice
¼ teaspoon lime zest finely grated green peel
½ Tablespoon fresh grated ginger

US Customary - Metric

Instructions

Place marmalade, lime juice, lime zest, and grated ginger in a small bowl. Stir well, to combine.
Pat chicken dry with paper towels. Lightly season with salt and pepper.
If cooking inside, generously oil the grill pan (if using outside, lightly oil grates). Turn heat to Medium-High; add chicken once grill is hot (but not smoking). Baste top of each piece with sauce (use ½ the total amount), reserving remaining sauce for later. Cook chicken breasts 6 minutes, without moving them.
Turn chicken breasts over. Brush remaining sauce on top of each piece. Continue to cook 5-6 more minutes, or until cooked to an internal temperature of 165°F. During last minute of cooking, you can turn chicken back over to further brown first side before serving. When done, remove chicken from heat source; transfer to plates, and serve hot. Enjoy!

Nutrition Facts

Grilled Marmalade Chicken

Amount Per Serving (1 piece)

Calories 169 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1g

Cholesterol 73mg24%

Sodium 431mg19%

Potassium 439mg13%

Carbohydrates 11g4%

Fiber 0.2g1%

Sugar 9g10%

Protein 24g48%

Vitamin A 48IU1%

Vitamin C 4mg5%

Calcium 13mg1%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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29
Jul
2023

Grilled Unshucked Corn On The Cob

categories: For The BBQ Grill, Vegetable Dishes

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Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!

There are many ways to cook fresh corn on the cob, and all are absolutely wonderful! Today I would like to show you how to make grilled unshucked corn on the cob on a BBQ.

This method is very simple, user friendly, the prep is minimal, and always yields delicious, juicy, fresh corn on the cob!

The corn will need to soak in water first, then you can simply throw it on your BBQ with the meat(s) you are cooking, and let them cook, still in the husk.

YUM! I think you’ll enjoy how easy it is to make corn this way. Here’s how to prepare this easy veggie side dish.

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

Prepare The Corn

It goes without saying that you should start with FRESH corn on the cob. Okay? It only takes a few minutes to get the corn “ready to roll”.

You can make as many ears of corn you need using this method, however my photos will reflect using only two ears of corn.

Peel back the husks on the corn almost to the bottom, but do not remove them from the corn. Leave 1-2 inches of husk unopened.

Once the husks on each piece are pulled back, remove as much of the stringy “corn silk” attached to the corn kernels as possible.

Discard the “corn silks”, then carefully (and gently) pull the husks back up and around the corn cobs.

Time For The Corn To Go “Swimming”!

If desired, use a thin outer husk to “tie” the husks back in place on the corn before soaking them. It helps close the husk around the corn, so the corn doesn’t char as much later, while cooking.

This step is optional (I’ve tied them and left them untied- have done both ways). Place the unshucked corn in a LARGE bowl, then add enough water to cover the corn.

TIP: I find it helpful to set a large heavy mug, filled with some water on top of the corn while it is soaking in the bowl.

This acts as a weight to keep the corn submerged in the water, so it is fully immersed (and not floating on top).

Soak, Soak, Soak

Let the corn soak in the water for 1-2 hours, then drain the water from the bowl, leaving only the corn.

Once drained, stand the ears of corn up (open side down) in the bowl. This allows excess water to continue draining off the corn before grilling.

Cooking Grilled Unshucked Corn On The Cob

Place the drained corn directly onto the BBQ grill over direct Medium-high heat, whether it is over hot coals or on a gas grill.

Put a lid on the BBQ, and let the corn cook for between 12-14 minutes. Turn the corn over (using tongs) about halfway through the cooking time.

The outer husks will begin to turn brown and get a bit charred as the corn cooks.

Ready To Eat!

After the corn has cooked on all sides for between 13-14 minutes, it is ready to be served and enjoyed.

NOTE: The time may vary slightly, due to the heat and temperature of YOUR BBQ. We usually take the corn off around the 14 minute mark.

The outside husks will be browned, but the kernels of corn will be golden and juicy, with some slight browning where the open husk kernels were exposed to direct heat!

Remove the grilled unshucked corn on the cob from the grill. You can serve them “as is” to your guests, OR you can pull off the husks yourself, before placing the corn onto plates.

The outer husks will come off the grilled corn very easily. You shouldn’t have to mess with the corn “silks” inside, because you removed them previously!

Serving The Corn

Now it is time to season the ears of corn with butter, salt and pepper, serve it… and dig in!

I hope you have a chance to try this method (one of many ways) to make grilled UNSHUCKED corn on the cob this summer.

The prep is minimal, because it only takes about 5 minutes to prepare the corn, then the “soaking in water” time is inactive, which frees you up to do other things.

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

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Grilled Unshucked Corn On The Cob

Prep Time

5 mins

Cook Time

12 mins

Inactive Prep Time (Soaking)

1 hr

Total Time

1 hr 17 mins

Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!

Category: Vegetable Dish

Cuisine: All Cuisines

Keyword: grilled unshucked corn

Servings: 2

Calories Per Serving: 123 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 large ears fresh corn

US Customary - Metric

Instructions

Peel back corn husks almost to the bottom, but do not remove them from corn. Leave 1-2 inches of husk unopened. Remove as much stringy "corn silk" as possible. Discard "corn silks", then carefully pull husks back up/around the corn. *If desired (optional), use a thin outer husk to "tie" the husks back in place.
Place corn in a LARGE bowl; add enough water to cover. TIP: It's helpful to set a large heavy mug, filled with some water on top of the corn. This acts as a weight to keep corn submerged in the water, so it is not floating on top.
Let corn soak in water for 1-2 hours, then drain water from bowl. Stand corn up on end (open side down) in the bowl to continue draining off water.
Place corn directly onto BBQ grill over Medium-high heat. Put a lid on the BBQ; let corn cook for 12-14 minutes. Turn corn over halfway through cooking time. The outer husks will begin to turn brown and get a bit charred as the corn cooks.
Remove cooked corn from grill. You can serve them "as is", OR you can pull off the husks yourself, before placing corn on plates. Husks should come off easily. Season corn with butter, salt and pepper, and dig in! Enjoy!

Nutrition Facts

Grilled Unshucked Corn On The Cob

Amount Per Serving (1 piece corn)

Calories 123 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.5g3%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 21mg1%

Potassium 386mg11%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 9g10%

Protein 5g10%

Vitamin A 267IU5%

Vitamin C 10mg12%

Calcium 3mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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10
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!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.

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

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.

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!

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:

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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

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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

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

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09
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!

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.

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).

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!

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.

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.

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.

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?

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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

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.
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.
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.
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.
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.
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.

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14
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!

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.

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?

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.

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:

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Original recipe source: “Taste of Home” magazine, August/September 2008 edition, page 14 , published by Reiman Media Group, Inc.

0 from 0 votes

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

Measure all the ingredients into a medium-sized saucepan. Stir well, until fully combined.
Bring sauce to a full boil on medium heat. Once it has boiled for 1 minute, remove pan from the heat.
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.

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21
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.

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.

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.

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.

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.

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!

I hope you enjoy this recipe for awesome grilled pork chops! Pretty sure you’re really going to like them.

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:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

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

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

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31
Jul
2020

Honey Lime Grilled Chicken

categories: Chicken, For The BBQ Grill, Main Dishes

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Pin23

Yum

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.

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.

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!

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.

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.

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!

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?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Original recipe source: Chris, at: thecafesucrefarine.com/mexican-honey-lime-grilled-chicken/

0 from 0 votes

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

Measure marinade ingredients into a medium saucepan. Stir well, to fully combine.
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.
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:

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:

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!