Slow Cooker BBQ Ribs are rubbed with a homemade spice blend, then slow cooked in the crockpot until fall off the bone tender and so juicy! Brush with your favorite barbecue sauce before serving.

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

Cooking ribs can be intimidating, but it doesn’t have to!

These Slow Cooker Ribs turn out flavorful and juicy every time, but without all of the hard work.

My husband will happily slave over a rack of ribs on the grill or the smoker but me? I prefer the easy way out and always use my crockpot or make these Instant Pot Ribs!

Why we love these BBQ ribs:

• Crockpot Ribs are an awesome way to segue from Spring to Summer. You can have all of that summer barbecue flavor, without all of the work!
• When it’s too hot to even think about cooking, the slow cooker takes all of the work out and keeps the house cool!
• They’re tender, with the meat easily pulling off the bone but not mushy and falling apart. I wanted a good crust of intense flavor and a sweet, sticky barbecue sauce coating.

Just don’t forget an ice cold glass of Homemade Lemonade, and a bowl of homemade Coleslaw, Potato Salad or Broccoli Salad (<– all of our favorite barbecue sides!).

To be completely honest, I think these are the best ribs I’ve ever made.

The husband gave them “two meaty thumbs up” (<— his words, as he was stuffing his face), and even my kids liked them!

How to make the best Crockpot Ribs:

1. Remove the membrane from the back of the ribs: this isn’t 100% necessary but it does keep the ribs from becoming tough. See a video tutorial here.
2. Opt for baby back ribs when you can — they have a thicker layer of meat!
3. Season well on all sides — take the time to really rub that spice blend in for maximum flavor!
4. Cook until tender and brush with barbecue sauce to serve.

How long do you cook ribs in the slow cooker?

The exact cook time will depend on the size of your ribs, and the exact cooking temperature of your slow cooker.

Because all slow cookers are different, this can be difficult to pinpoint but thankfully ribs are really forgiving in the crockpot.

I usually cook mine for 8 hours on low or 4 hours on high and they are falling off the bone and juicy.

If you want them not to be quite so tender because you are throwing them on the grill later, you may want to cut your cook time down by an hour or two.

Can I stack the ribs in the slow cooker?

I try not to, so opt for the biggest slow cooker you have.

When I can, I like to place my ribs around the edge of the slow cooker, standing up on their side so that they aren’t sitting in the juices.

This results in juicy, tender ribs that still have a bit of that glorious crust and caramelization on them.

Take your Slow Cooker Ribs up a notch with a homemade barbecue sauce!

Here are a few of our favorites:

• Pineapple Brown Sugar BBQ Sauce — always a favorite on The Recipe Rebel
• Dr. Pepper BBQ Sauce (which would go perfectly on these ribs!)
• 6 Ingredient Homemade BBQ Sauce
• Cherry BBQ Sauce — for something sweet and smoky!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Easy Slow Cooker BBQ Ribs

These Easy Slow Cooker BBQ Ribs couldn’t be simpler! They have a homemade spice rub and are slow cooked until they fall off the bone, then you can slather them in any barbecue sauce you like!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4

Calories 476cal

Author Ashley Fehr

Ingredients

• 2 tablespoons packed brown sugar
• 4 teaspoons chili powder
• 3 teaspoons seasoning salt
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon pepper
• 3-4 pounds pork ribs (membrane removed)
• ½ cup barbecue sauce

Instructions

• In a small bowl, combine the brown sugar, chili powder, seasoning salt, garlic powder, onion powder, and pepper.
• Cut the ribs into sections if needed for an easier fit. Rub the spice mixture over both sides of the ribs.
• Lightly grease a 4-quart slow cooker and line the ribs up around the edges (so the meaty part is pressed against the side).
• Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
• Remove the ribs from the slow cooker, brush with the sauce, and grill for 5 to 6 minutes or broil for 2 to 3 minutes, until the sauce is sticky and slightly caramelized. This step is optional but adds great flavor! Serve.

Video

Notes

*To make ahead: prepare the rub mixture and leave on the ribs overnight, in a ziploc bag or refrigerator container. You can also cook in the slow cooker, store in the refrigerator and reheat in the broiler or grill with barbecue sauce before serving.

Nutrition

Calories: 476cal | Carbohydrates: 19g | Protein: 44g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 167mg | Sodium: 545mg | Potassium: 861mg | Fiber: 1g | Sugar: 14g | Vitamin A: 690IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 2.8mg

The post Easy Slow Cooker BBQ Ribs appeared first on The Recipe Rebel.

I just don’t know if there’s anything better than a great burger in the summertime!

Sure, we love these Turkey Burgers and these Hawaiian Chicken Burgers are always a hit, but sometimes you just need a classic homemade beef burger.

However you load it up, a side of these Air Fryer French Fries and a classic milkshake are necessary additions

But back to the burger.

I’ve never eaten another burger that packs in this much flavor!

What makes this burger recipe extra special?

• Caramelized onions, plus garlic and seasonings — cooking them before adding them to the ground beef adds a ton of flavor!
• Balsamic vinegar and worcestershire sauce — add some tang and umami flavor.
• Brown sugar — balances out the flavors and adds a hint of sweetness to the onions.

Be sure to brush with your favorite barbecue sauce (if desired) and top them as you like: cheese, mayo, lettuce, tomatoes, pickles, ketchup, mustard, relish — whatever suits your fancy! For me? I’m a plain Jane: just ketchup and pickles!

How to make burger patties:

There are lots of different ways to shape burger patties, including small kitchen tools that do the work for you!

These are great if you want uniform patties, but my kitchen is already loaded with knick knacks I don’t use, so I’d rather not add another to the mix!

You want your burgers to hold together, but you also don’t want to overwork them so that they become tough.

I like to make mine a little thicker at the edges and a little thinner through the middle, since the edges will cook more quickly and this way my burgers are perfectly cooked and juicy all the way through.

What to serve with homemade burgers:

• We love to choose a make ahead salad like this Easy Broccoli Salad or this German Potato Salad.
• If you want to go all out, add some homemade condiments like this Spicy Mayo, Homemade BBQ Sauce or Pineapple Brown Sugar BBQ Sauce.
• Serve with something cool and refreshing like this Frozen Lemonade, Blueberry Lemonade or Strawberry Frappuccino.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

The Best Burgers

These are the BEST Burgers! Made with a mix of ground beef and ground pork, caramelized onions, balsamic vinegar, chili powder and MORE that makes them so much more flavorful than other burgers!

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 8

Calories 294cal

Author Ashley Fehr

Ingredients

• 1 tablespoon butter
• 1 medium red onion finely chopped
• 1 tablespoon brown sugar
• 2 cloves garlic finely minced
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 pound lean ground pork
• 1 pound lean ground beef
• 1 large egg
• ½ cup fine seasoned bread crumbs
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• Barbecue sauce for basting and toppings as desired

Instructions

• Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 to 8 minutes, until tender and translucent.
• Add the brown sugar and continue cooking for another 8 to 10 minutes, until caramelized.
• Add the garlic, chili powder, salt, and pepper and cook over medium heat for 1 minute.
• Remove from the heat, place into a bowl, and set aside until room temperature. (You can speed this up by popping it in the refrigerator.)
• In a large bowl, combine the pork, beef, egg, bread crumbs, vinegar, Worcestershire sauce, and cooled onion mixture and mix just until combined. Don’t overmix.
• Shape into 8 patties for ¼-pound burgers.
• Place on a baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days. You can also place in the freezer for 30 to 60 minutes. (This helps the burgers to hold together!)
• In a skillet on the stovetop or on the grill, cook the burgers for 4 to 5 minutes per side on medium-high heat, until a meat thermometer inserted into a burger reaches 160°F. Serve as desired.

Video

Nutrition

Calories: 294cal | Carbohydrates: 9g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 361mg | Potassium: 430mg | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 2.1mg | Calcium: 35mg | Iron: 2.5mg

How to store homemade burgers:

When I’m going through the effort of making homemade burgers, I almost always make extra so I can freeze some.

I like to flash freeze so I can grab just one or two from the freezer if I need.

To do this, lay your burger patties on a sheet pan and freeze for 2 hours or until firm. Then place your frozen burger patties in a large freezer bag and store in the freezer.

This way, you can easily grab however many you need without having them stuck together.

Variations on this burger recipe:

• You can use ground chicken, ground turkey, ground pork, ground beef or any combination of ground meats!
• Don’t have red onion? Any onion will do! I like to use sweet onions for the best flavor.
• Swap out the ground pork for Italian sausage for an extra kick!

The post The Best Burger Recipe appeared first on The Recipe Rebel.

This Grilled Pork Tenderloin has a flavorful marinade and cooks on the grill for a fool-proof main course perfect for summer grilling season! Ready in 30 minutes. Oven and slow cooker options available. 

Love pork tenderloin as much as I do? Then, you’ll love this Slow Cooker Pork Tenderloin, Bacon Wrapped Pork Tenderloin, JUICY Roast Pork Tenderloin, and Honey Balsamic Pork Tenderloin!

This Grilled Pork Tenderloin is one of our favorite cuts of meat to whip up during grilling season. This lean cut of meat is like a blank canvas, soaking up anything you throw at it!

The easy marinade and simple grilling process give you the most mouthwatering, juicy pork every single time. Serve it with your favorite sides for a summer potluck or dinner party!

Why you’ll love this perfectly Grilled Pork Tenderloin:

• Big flavor, little effort: The marinade does all the work, so you get tender, juicy pork without a ton of prep.
• Perfect for any grill: Whether you’re using a gas grill or a charcoal grill, this pork turns out amazing every time.
• Affordable: Pork tenderloin is a relatively affordable cut of meat, so it’s perfect for budget-friendly dinners!

Grilled Pork Tenderloin recipe ingredients:

• Pork tenderloin: This lean, tender cut of pork cooks quickly and stays juicy when marinated and grilled. Look for one that’s evenly sized for even cooking.
• Unsweetened apple juice: Adds natural sweetness and helps tenderize the pork while infusing it with a subtle fruity flavor.
• Maple syrup or honey: Adds a little sweetness and helps the outside of the pork caramelize during grilling. 
• Canola oil: This helps keep the pork moist and prevents it from sticking to the grill. Any neutral oil works here.
• Cider vinegar (or apple cider): Adds a little acidity to tenderize the meat and give the marinade a nice depth of flavor.
• Minced garlic: Gives the pork a rich, savory kick that pairs perfectly with the other flavors.
• Minced fresh ginger: Adds a mild warmth and a hint of freshness to balance the sweetness.
• Ground mustard: A little tangy and slightly spicy. You could also use Dijon mustard if you like. 
• Red pepper flakes: Optional, but great if you want a little extra spice! Adjust based on how much heat you like.

How to make Grilled Pork Tenderloin:

This pork recipe is so easy and delivers amazing results time and time again! For the full list of recipe instructions, scroll down to the recipe card. 

• Whisk together the simple marinade or combine it in a large zip-top bag. Add the pork and marinate for at least a couple of hours.
• Get the grill to medium-high heat and remove the pork from the marinade.
• Grill until the tenderloin reaches an internal temperature of at least 140 degrees F, then take it off the grill.
• Let the pork rest for a few minutes before slicing. Serve and enjoy!

How to trim pork tenderloin for cooking:

It’s important to trim off the silver skin on pork tenderloin before cooking, regardless of how you’re cooking it.

This tissue can become tough and chewy when cooked and is not going to leave with a juicy, tender tenderloin.

Use a sharp knife to carefully remove the skin without removing the meat with it. Once you get one end of the skin loosened, you can hold that as you slowly run your knife underneath to remove the rest, all the way down.

Here is a video tutorial if you need a visual.

How to store leftover pork tenderloin:

Keep leftover pork tenderloin in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. Let it thaw in the fridge overnight before reheating.

Warm it in a skillet over low heat with a splash of broth or juice to keep it from drying out. You can also reheat it in the oven at a low temperature or use the microwave in short bursts.

Can I make this in the oven or slow cooker?

Absolutely!

I still recommend marinating for a few hours to get all of that flavor. Simply bake for 17-20 minutes at 400 degrees F if you’re using the oven or on low for 4 hours in the slow cooker.

If you’re using the slow cooker to make this tenderloin recipe, you can dump in some or all of the marinade to keep the pork moist while it cooks.

Serving suggestions:

You can’t go wrong with Easy Potato Salad or Grilled Potatoes in Foil to pair with your tender pork tenderloin.

If you’re in the mood for something fresh, this Easy Broccoli Salad adds a nice crunch, and Corn on the Cob is always a summer favorite.

If you want to keep things light, some Roasted Vegetables are an easy, no-fuss side that goes with everything!

More pork recipes you’ll love:

• Baked Pork Chops — so juicy and flavorful!
• Air Fryer Pork Tenderloin — if it’s not grilling season.
• Instant Pot Honey Garlic Pork Tenderloin & Potatoes — a meal in one!
• Slow Cooker Honey Garlic Pork Tenderloin — another slow cooker option.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Grilled Pork Tenderloin

This Grilled Pork Tenderloin is packed with flavor from a sweet and savory marinade of apple juice, garlic, and spices. It’s tender, juicy, and perfect for summer grilling!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 279cal

Author Ashley Fehr

Ingredients

• 1 pork tenderloin (1-1.5 lbs)
• 1 cup unsweetened apple juice
• ¼ cup maple syrup or honey
• ¼ cup canola oil
• ¼ cup cider vinegar (or apple cider)
• 2 teaspoons salt
• 3 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1 teaspoon ground mustard
• ½ teaspoon black pepper
• 1 pinch red pepper flakes (or more for extra spice)

US Customary – Metric

Instructions

• Trim pork tenderloin according to instructions in post above.
• In a large ziploc freezer bag or container, whisk together apple juice, maple syrup, canola oil, cider vinegar, salt, garlic, ginger, mustard, pepper and pepper flakes. Reserve ½ cup of marinade for basting later.
• Add tenderloin, seal tightly, and turn to coat. 
• Refrigerate for 2-24 hours.
• Preheat grill to medium-high heat (roughly 400°F). Remove tenderloin from marinade and discard the bag.
• Grill pork tenderloin for 8-12 minutes per side (exact cook time will depend on exact grill temperature and width of tenderloin), basting with reserved marinade several times during the cooking process.
• When the tenderloin reaches an internal temperature of 140°F, remove from the grill and let rest for 5-10 minutes before slicing.

Video

Notes

*Because much of the marinade will be discarded and not consumed, the nutrition information listed is for pork tenderloin with half of the marinade discarded.

Nutrition

Calories: 279cal | Carbohydrates: 16g | Protein: 27g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 903mg | Potassium: 531mg | Sugar: 14g | Vitamin A: 105IU | Calcium: 9mg | Iron: 1.5mg

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

The best collection of Grilled Chicken Recipes, plus my top tips for making tender, juicy chicken every time. There’s a delicious option for everyone!

When summer arrives, the grill is always fired up. There’s something about the smoky smell of chicken sizzling away that feels like the perfect kickoff to a great meal, and I’m always looking for new ways to make it even better!

The challenge about cooking chicken on the grill is that chicken is lean, which means it can dry out fast. But with the right prep and grilling techniques, you can turn it into something irresistibly tender, juicy, and loaded with flavor!

To take the guesswork out of it, I’ve rounded up my top grilling tips along with a collection of my favorite Grilled Chicken Recipes.

Some are rich and sweet, some pack a spicy kick, and others land right in the middle. But no matter your craving, each one is worth lighting up the grill for!

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

Grilled Chicken Recipes

BBQ Chicken

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

Check out this recipe

Grilled Chicken Marinade

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

Check out this recipe

Honey Balsamic Grilled Chicken

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

Hawaiian Chicken Kabobs

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

Check out this recipe

Sweet & Spicy Coconut Grilled Chicken

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

Check out this recipe

Grilled Chicken Thighs

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

Check out this recipe

Beer Can Chicken

Grilling season simply cannot be complete without the amazing flavor and aroma this amazingly juicy and flavor-packed beer can chicken!

Check out this recipe

Strawberry and Mango Salsa Chicken

Juicy, marinaded, grilled chicken and fresh fruit salsa combine to create this sweet and savory strawberry mango salsa chicken recipe!

Check out this recipe

Honey Sriracha Chicken

Easy, sweet and spicy HONEY SRIRACHA CHICKEN is a meal all by itself or makes the best salads, sandwiches, wraps tacos etc.!

Check out this recipe

Blackberry Balsamic Glazed Chicken

This tender chicken is marinated, grilled, and then glazed with a delicious Blackberry-Balsamic Glaze.

Check out this recipe

Chimichurri Chicken Tacos | Valerie’s Kitchen

Cilantro Chimichurri serves as both a marinade and a flavor-packed condiment for these grilled Chimichurri Chicken Tacos.

Check out this recipe

Chicken Parmesan Foil Packets with Veggies

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

Check out this recipe

Monterey Chicken Foil Packets

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

Check out this recipe

Grilled Chicken with Peach Jalapeño Salsa

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

Check out this recipe

Best Grilled Chicken Kabobs

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

Check out this recipe

Easy Cajun Grilled Chicken

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

Check out this recipe

Chicken Satay with Peanut Sauce

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

Check out this recipe

Maple Dijon Grilled Chicken

Maple syrup and Dijon mustard are a match made in heaven and taste delicious on a grilled chicken breast. Maple Dijon Grilled Chicken is a must-try recipe!

Check out this recipe

Grilled Chicken Wings with Sticky Thai Glaze

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

Check out this recipe

Juicy Chicken Burger Recipe

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

Check out this recipe

Tips and Notes for Grilling Chicken

• Marinate it! Marinating or brining the chicken before cooking is a great way to prevent it from drying out and adds a ton of flavor. It changes the protein structure of the meat, allowing it to soak in more moisture and more flavor! Check out my Grilled Chicken Marinade for a recipe.
• Season it. It’s so easy to add flavor to chicken! Rub it with any spices you like and feel free to experiment.
• Check the temperature. Chicken, particularly chicken breast, can overcook and dry out quickly. Keep an instant read thermometer on-hand so you can check the internal temperature so as not to over-cook it. Once it reaches 165ºF, pull it off the grill!
• Let it rest. A few minutes of resting time gives the juices (and flavor) time to settle back into the meat. Cut into it too soon and the juices will run out and result in dry chicken.

How do you store grilled chicken?

Grilled chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw in the fridge if frozen, then warm on low in a skillet on the stove until heated through.

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

These Mini Cheeseburger Skewers are a fun dinner recipe for busy weeknights and they’re perfect for a summer party! They are full of flavor and easy to make!

Love bite-sized foods? You might also like these Pigs in a Blanket, these Baked Brie Bites or these Pizza Sliders!

*This post is sponsored by Furlani Foods and I was compensated for my time spent creating this recipe! Thank you for supporting the brands that make The Recipe Rebel possible.

The first time I made these Mini Cheeseburger Skewers for my kids, they were an instant hit!

They loved the crunch and added flavor of the Furlani garlic Texas toast instead of a traditional bun, the juicy burger and how easy they are to customize with all of their favorite toppings.

It can be hard to get the kids excited about trying something new, but their eyes lit up at the sight of these fun kabobs! Letting them get in the kitchen and help to build them meant that they disappeared quickly once they hit the table! (Then again, any dinner recipe with Furlani garlic Texas toast usually does!).

Why we love these Mini Cheeseburger Skewers:

• The fun size: if you’re a regular at feeding kids, you know that you can take almost anything and make a bite-sized version and the kids will gobble it up. I don’t know what it is — but food on a stick is just more fun!
• They’re easy to customize: if your kids are selective eaters, you know that their preferences are changing constantly (to be fair — mine do, too!). With these little burger bites, everyone can get involved in building them with their favorite toppings.
• They’re big on flavor: flavor is key in any meal you put on the family dinner table, and these mini burgers paired with the crisp, garlicky flavor or Furlani Texas toast is a winner every time! It definitely takes these Mini Cheeseburgers up a notch from your average burger recipe.

Mini Cheeseburger Skewers Ingredients Needed:

• Furlani garlic Texas toast: is a must have in this recipe! You can cut the toast slices into the perfect mini size, and they toast up so golden and flavorful that I wouldn’t swap them for a regular bun. Plus, because they’re more crisp than a bun they don’t get soggy before you serve them.
• Burgers: this is a simple homemade burger recipe that includes lean ground beef, barbecue sauce, egg, bread crumbs and some simple seasonings. You can use any ground meat you like here, and swap up the seasonings if you prefer. The barbecue sauce adds big flavor so I wouldn’t leave it out!
• Burger Toppings: it goes without saying that you can choose your favorite toppings and take or leave any of the ones I have listed in the recipe — these are just our preferences!

How to make Mini Cheeseburger Skewers

There are a few steps but I promise they’re all simple! You can find the complete recipe down in the pink recipe card below.

• Combine burger mixture in a large bowl.
• Shape into patties on grill on a piece of tin foil.

• Cut each Furlani garlic Texas toast into 6 pieces
• Grill on both sides until golden

• Place cheese on burgers
• Assemble cheeseburger skewers with Furlani Texas toast, burgers, and toppings.

How to store Mini Cheeseburger Skewers:

These Burger Bites are best eaten right after preparing, so I don’t recommend storing them for later if possible.

If you have leftovers, you can refrigerate for up to 3 days. I recommend reheating in a 400 degree F oven or in the air fryer for best results.

Can I prep these ahead?

Absolutely! Here are a couple ways to save time:

• Make the mini burgers and refrigerate or freeze until ready to cook (you can cook right from frozen!)
• Prep your toppings: slice cheese, slice tomatoes and tear or cut lettuce into pieces.

Serving suggestions:

These Mini Cheeseburger Skewers are a meal all on their own, but you can serve them with Air Fryer French Fries and a tall glass of Easy Homemade Pink Lemonade.

More Cheeseburger-Inspired Dinner recipes you’ll love!

• Slow Cooker Cheeseburger Soup — hearty and cozy!
• BBQ Bacon Cheeseburger Nachos
• Grilled Cheeseburger Pizza Recipe — a fun mash up!
• One Pot Cheeseburger Pasta — a hearty, easy meal!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Mini Cheeseburger Skewers

These Mini Cheeseburger Skewers are a fun dinner recipe for busy weeknights and they're perfect for a summer party! They are full of flavor and easy to make!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 465cal

Author Ashley Fehr

Ingredients

Mini Burgers

• 1 lb ground beef
• ¼ cup seasoned bread crumbs
• 2 tablespoons barbecue sauce
• 1 egg
• ¾ teaspoon seasoning salt
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder

Cheeseburger Skewers

• 4 slices Furlani garlic Texas toast
• ½ cup barbecue sauce
• ½ cup Thousand Islands Dressing (optional)
• 24 1" by 1" cheese slices
• 24 sliced pickles
• 24 halved cherry tomatoes or small tomato slices
• 24 1" by 1" pieces of lettuce

US Customary – Metric

Instructions

Mini Burgers

• Preheat grill to 400 degrees F or medium-high.
• In a large bowl, combine beef, bread crumbs, barbecue sauce, egg, seasoning salt, onion powder and garlic powder
• Using a 1 tablespoon cookie scoop or measuring spoon to scoop and shape roughly 24 patties.
• Lightly grease a piece of aluminum foil and place it on the grill. Place the burger patties on the grill and cook for 5 minutes per side or until an internal temperature of 160 degrees F. After flipping, brush with 1 teaspoon barbecue sauce.
• Top with a cheese slice in the last few minutes of cooking to melt if desired.

Cheeseburger Skewers

• Cut each slice of Furlani garlic Texas toast into 6 cubes.
• Place the toast cubes on the grill and grill on each side for 3-4 minutes until golden.
• Place one toast cube on platter and spread with 1 teaspoon Thousand Islands Dressing (if using). Top with a burger patty, cheese (if not already added), pickle, lettuce and tomato as desired.
• Assemble remaining cheeseburger skewers and serve.

Notes

*1 serving is roughly 4 Mini Cheeseburger Sliders

Nutrition

Calories: 465cal | Carbohydrates: 28g | Protein: 21g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1269mg | Potassium: 382mg | Fiber: 1g | Sugar: 14g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 3mg

The post Mini Cheeseburger Skewers appeared first on The Recipe Rebel.

This is my very best Chicken Marinade recipe! It’s sweet, tangy, and is the most foolproof way to ensure your chicken is tender and juicy. The best part is how the marinade thickens into the most mouthwatering sticky sauce! Instructions also included for pan frying and baking.

Enjoy more of my favorite marinade recipes like Greek Chicken Marinade, Pork Tenderloin Marinade and the tex-mex marinade on these Fajita Steak Kabobs, or see my big list of Grilled Chicken Recipes here.

I bet this sweet and tangy marinade will become your go-to recipe whenever your family is in the mood for grilled chicken.

Made from only a handful of ingredients, this recipe makes a marinade that will transform chicken breasts or thighs into something truly crave-worthy! Plus, it’s not spicy at all, so it’s great for the whole family.

With that being said, you can make it spicy if you’d like. It’s super versatile and the ingredients are easy to adjust to your liking.

Why we love this Chicken Marinade:

• Tender: When you marinate chicken with something acidic like balsamic vinegar, it acts as a tenderizer!
• Flavorful: Ketchup, honey, garlic and balsamic vinegar blend together to create the best mixture of flavors.
• Saucy: This marinade doesn’t just go away after the meat’s done marinating. I like to heat it in a sauce pot to thicken it, then use it to glaze the chicken.

Chicken Marinade Ingredients Needed:

• Chicken – I love using boneless chicken breasts for this recipe, but you can really use any cut of chicken you like best or even pork tenderloin!
• Salt and Pepper
• Ketchup – Any brand will get the job done. The way it compliments both the sweet and tangy ingredients in the mix is amazing!
• Honey – Honey adds just the right amount of sweetness. It also helps to create the best thick glaze-like consistency.
• Oil – Use a neutral oil, like canola or vegetable.
• Garlic – fresh is best!
• Brown Sugar – If you’re in a pinch, just combine one cup of white granulated sugar with one tbsp of molasses.
• Balsamic Vinegar – This adds flavor and helps to tenderize the chicken meat.

How to make Chicken Marinade

Here’s a quick look at how to make the best grilled chicken marinade! For more details about ingredients and instructions, scroll down to the recipe card.

• Combine all of the marinade ingredients in a bowl/measuring cup.
• Place the chicken in a zip-top bag. Pour half of the marinade onto the chicken. Marinate for 30 minutes up to 4 hours.

• Add the chicken to the hot grill. Cook for 5-7 minutes per side or until the internal temperature reaches 165°F.

Variations and Substitutions

• Try an Asian-inspired version of this marinade by using hoisin sauce and a splash of soy sauce instead ketchup, rice vinegar, and 1 teaspoon sesame oil. Sprinkle the finished grilled chicken with sesame seeds before serving.  
• Love Tex-Mex? Make your own south-of-the-border marinade by substituting ¼ cup of lime juice for the balsamic vinegar and bottled chili sauce for the ketchup. Add ½ teaspoon ground cumin and a pinch of dried chili flakes to the marinade if desired. 
• If your family is a fan of spicy flavors you can add your favorite hot sauce to the marinade. Begin with a small amount, tasting as you go, until the marinade has just the right amount of kick to it. 

How to store Grilled Chicken

Once the chicken has been grilled, you can store it for about 3-4 days in the fridge! Reheat in the air fryer or oven for the best results, or slice it for wraps and salads.

Can I freeze Chicken Marinade?

Yes!

1. Spoon half of the marinade into a resealable freezer bag — since half of the marinade in this recipe is reserved for the glaze, you can reserve the extra marinade in a separate container to make the glaze, or you can prep two servings of chicken for the freezer.
2. Add the chicken to the bag.
3. Rub the marinade into the chicken.
4. Seal and freeze for up to 9 months.
5. To thaw frozen marinated chicken: remove chicken from the freezer and let thaw overnight in the refrigerator before using. 

What’s the best chicken to use in this recipe?

• Boneless skinless chicken breasts are my first choice when I make this recipe. I find that the marinade adds tons of tangy flavor while keeping the chicken moist and tender. I also like the fact that chicken breasts are a nutritious, lean source of protein that my whole family enjoys. 
• Boneless skinless chicken thighs will work well with this marinade and they’re also an economical alternative to chicken breasts. With a slightly higher fat content than chicken breasts, chicken thighs are extra-flavorful and juicy by nature.
• Bone-in skinless chicken breasts are another delicious pairing for this marinade! To grill bone-in chicken breast, the total grilling time will need to be increased on either side (bone-in chicken doesn’t radiate heat as efficiently as boneless breasts) — please use a meat thermometer to ensure your chicken breasts are cooked through before consuming!
• This marinade can also be used with chicken wings, drumsticks, and skin-on chicken breasts and thighs.

Can I use this chicken marinade to bake or pan fry chicken?

Yes! And it’s so easy to do. Check it out:

How to bake chicken with marinade:

1. Preheat the oven to 375°F. 
2. Line a rimmed baking sheet with parchment paper and spray with non-stick spray. Transfer chicken breasts to the prepared baking tray, discarding used marinade.
3. Bake chicken breasts for 20 minutes (or until a meat thermometer registers 165°F at the thickest part of the breast — the cook time will depend greatly on the size of your chicken breasts!). 
4. Thicken marinade according to recipe directions and serve with baked chicken breasts.

To pan fry chicken with marinade:

1. Heat a non-stick skillet over medium-high heat. Alternately, spray a regular skillet with non-stick spray to coat.
2. Add chicken breasts to the hot skillet and pan fry, covered, for 5 minutes per side.
3. Reduce the heat to medium and add the remaining marinade to the pan with the chicken breasts.
4. Cook for another 3-4 minutes, coating the chicken with the marinade until it begins to thicken. Serve chicken with thickened sauce on the side.

Serving suggestions:

If you need something to serve grilled marinated chicken with, check out this Easy Potato Salad Recipe, Tortellini Pasta Salad, or Creamy Ranch Bowtie Pasta Salad!

We also love it with these Buttered Noodles or Vegetable Lo Mein.

More Chicken Breast Recipes You’ll Love!

• Crockpot Creamy Garlic Chicken
• Hawaiian Chicken — if you love pineapple with chicken!
• Baked Tuscan Chicken Breasts — so quick to prep.
• BBQ Chicken — includes an extra tip for the juiciest chicken.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Grilled Chicken Marinade

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

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 350cal

Author Ashley Fehr

Ingredients

• 1/3 cup balsamic vinegar
• 1/3 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup liquid honey
• 2 tablespoons oil
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1 pinch black pepper
• 4 boneless, skinless chicken breasts (about 1-1.5lbs)

US Customary – Metric

Instructions

• Combine all marinade ingredients (vinegar through pepper) in a large liquid measuring cup or bowl.
• Place chicken breasts in a large ziploc freezer bag or medium container. Pour half of the marinade onto the chicken, seal and turn to coat. Reserve remaining marinade in the fridge, covered.
• Marinate chicken for at least 30 minutes, or up to 4 hours.
• Preheat the grill to medium-high heat, about 400 degrees. Lightly grease the grill.
• Meanwhile, add remaining marinade to a small pot and cook over medium heat on the stove top, until slightly thickened. (*This step is optional but a great accompaniment to the finished chicken)
• When grill is hot, add chicken and cook for 5-7 minutes per side (you may want to lift or turn more than once to prevent sticking), until the breasts reach an internal temperature of 165 degrees F in the thickest part.
• Let chicken rest for 5-10 minutes before slicing. Serve with thickened glaze if desired.

Nutrition

Calories: 350cal | Carbohydrates: 40g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 468mg | Potassium: 534mg | Sugar: 38g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Baked Potato on the Grill

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

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

Baked Potato on the Grill FAQs

Tips and Notes

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

Baked Potato on the Grill Variations

You can serve baked potatoes in so many ways!

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

Serving Suggestions

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

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

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

More Grilled Easy Side Dish Recipes to Try

Side Dishes

Baked Potato on the Grill

Side Dishes

Cheesy Grilled Potatoes with Bacon

Side Dishes

Grilled Potatoes in Foil

Dinner

BBQ Chicken Pasta Salad with Tomatoes, Zucchini & Corn

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Baked Potato on the Grill

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

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 230cal

Author Ashley Fehr

Ingredients

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

US Customary – Metric

Instructions

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

Notes

Storage:

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

Nutrition

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

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

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

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

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Hawaiian Chicken Recipe

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

Marinate Chicken

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

Cook Chicken

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

Make Hawaiian Sauce

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

Hawaiian Chicken Recipe FAQs

Tips and Notes

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

Hawaiian Chicken Recipe Variations

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

Serving Suggestions

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

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

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

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

More Easy Chicken Recipes to Try

Dinner

Slow Cooker Garlic Parmesan Chicken Stew

Dinner

Chicken Noodle Soup

Dinner

Chicken Corn Chowder

Dinner

Tuscan Chicken Noodle Soup

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Hawaiian Chicken Recipe

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

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 397cal

Author Ashley Fehr

Ingredients

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

US Customary – Metric

Instructions

Make Marinade

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

Marinade Chicken

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

Grill

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

Oven Cook

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

To Serve

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

Notes

Storage:

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

 

Nutrition

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

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

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

FRIENDS.

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

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

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Cheesy Grilled Potatoes

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

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

Cheesy Grilled Potatoes FAQs

Tips and Notes

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

Cheesy Grilled Potatoes Variations

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

Serving Suggestions

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

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

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

More Easy Side Dish Recipes to Try

Dinner

Perogies with Bacon and Onions

Dinner

Cheesy Scalloped Potatoes and Ham

Dinner

Honey Glazed Carrots

Dinner

20 Minute Creamy Tomato Soup

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Cheesy Grilled Potatoes with Bacon + VIDEO

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

Course Appetizer, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 248cal

Author Ashley Fehr

Ingredients

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

US Customary – Metric

Instructions

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

Video

Notes

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

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

Nutrition

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

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

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

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

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

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Greek Chicken Marinade

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

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

Greek Chicken Marinade FAQs

Tips and Notes

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

Greek Chicken Marinade Variations

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

Serving Suggestions

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

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

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

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

More Easy Chicken Recipes to Try

Dinner

Slow Cooker Garlic Parmesan Chicken Stew

Dinner

Chicken Noodle Soup

Dinner

Chicken Corn Chowder

Dinner

Tuscan Chicken Noodle Soup

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Greek Chicken Marinade

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

Course Main Course

Cuisine Greek

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Chilling time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 356cal

Author Ashley Fehr

Ingredients

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

US Customary – Metric

Instructions

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

Video

Notes

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

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

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

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

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

 

Nutrition

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

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