If there was ever a extremely simple, extremely flavorful grilled chicken recipe, it would be this one :) I actually saw this recipe on Comfort of Cooking (thanks Georgia for the great idea) for baked chicken wings, but figured it would be made even easier, by grilling chicken breasts. And, trust me when I say I was right. Week night dinners don't get much easier than this!!!
Grilled Sriracha Honey Chicken
Adapted from Comfort of Cooking
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
3 Tablespoons Sriracha
2 1/2 Tablespoons honey
1 teaspoon soy sauce
Directions:
Preheat grill to 375 degrees F. Rinse the chicken and pat dry with a paper towel. Place in resealable plastic bag. Mix together the Sriracha, honey and soy until well combined. Pour over chicken, seal bag and place in the refrigerator for at least 1 hour (the longer it marinates, the better it will be).
Clean and oil grill grates. Place the chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest 3-5 minutes before serving. Enjoy!
Favorite Recipe of the Day from Years Past: Firecracker Chili
What can I say about this chicken dish? It's so very simple. It's got a little bite to it. It's absolutely delicious!! What more do you need to know? Now, if you aren't into spicy, this might not be the dish for you, but if you love a little kick in your dinner... well, I highly recommend trying this recipe out. I wanted to make it again the follow night.... okay, that could be the pregnancy speaking, but no matter.. It was good enough I wanted to eat it again, and that my friends, is always a good sign!!
Chinese Jalapeno Chicken
Adapted from Blogchef.com
- Serves 2 -
Printable Recipe
Ingredients:
2 large boneless, skinless chicken breasts, cut into 1-inch pieces (or smaller)
2 Tablespoons, plus 1 teaspoon cornstarch
2 Tablespoons vegetable oil
1 garlic clove, finely minced
1 teaspoon mirin
1 teaspoon rice vinegar
1/4 cup soy sauce
1 Tablespoon teriyaki sauce
2 jalapeno peppers, sliced
1/2 red pepper, thinly sliced
pinch of granulated sugar
Directions:
In a resealable plastic bag, combine the chicken and 2 Tablespoons cornstarch. Shake well until the chicken is evenly coated. Allow to stand for 5 minutes.
In a small bowl, mix together the remaining cornstarch, mirin, rice vinegar, soy and teriyaki sauce until well combined. Set aside.
In a deep non-stick skillet, heat the oil over high heat. As soon as the oil starts to shimmer, turn the temp down to medium. Add the chicken and quickly fry, stirring constantly, until the chicken is cooked through, about 5 minutes. Add the jalapenos and red pepper and stir fry 3 more minutes. Add the garlic and stir fry 1 more minute. Lower the heat to medium low and add the sauce mixture, stirring to coat everything. Keep on heat until the sauce has thickened (about a minute or two). Remove from heat. Serve over rice and enjoy!
Favorite Recipe of the Day from Past Years: The Witch's Marinated Chicken with White Wine and Parsley Aioli
One of Chris' favorite meals is chicken pot pie. I have never been a fan of chicken pot pie, so I have actually only made it once for him... and it was just for him, and it was VERY early on in our relationship. After that... he may have eaten one, but it wasn't from my kitchen!! A couple weeks ago, I was scanning through my new Food Network magazine, when I ran across a recipe for turkey biscuit pie. Sort of a spin on the old pot pie... this was done in a cast iron skillet and used a biscuit topping and, to my surprise, looked AMAZING!! So, I thought what the heck, let's make Chris happy and feed my little sudden craving all at the same time... it's a win win situation in my book!! I'm so glad I tried it.. it was delicious!! My chicken mixture got a little thick, which I didn't mind, the one thing I don't like about pot pies is sometimes they can be too soupy. And, of course, I took a short cut and used Bisquick mix to make the biscuits. Despite those little differences, I was very happy with the dish and so was Chris, so as I suspected... it was definitely a WIN WIN!!
Chicken Biscuit Pie
Adapted from Food Network Magazine
Printable Recipe
Ingredients:
2 chicken breasts, cubed and cooked
2 Tablespoons unsalted butter
1 large carrot, peeled and chopped
2 stalks celery, chopped
1/2 sweet onion, diced
2 teaspoons chopped thyme
salt and pepper
1 Tablespoon whole grain mustard
3 Tablespoons flour
1 1/2 cup chicken broth
1/4 cup milk
For the biscuits-
1 1/2 cups Bisquick mix
1/2 milk (maybe more.. sorry I didn't measure)
Directions:
Preheat oven to 375 degrees F.
In a cast iron skillet, over medium heat, melt the butter. Add the carrots, celery, onion and thyme. Season with salt and pepper. Cook, stirring occasionally, for 7-8 minutes or until the veggies are tender. Stir in the mustard then sprinkle in the flour. Cook for 2 minutes. Whisk in broth and milk. Add the chicken. Reduce heat to simmer and cook until the sauce thickens, about 3 minutes. Remove from heat and season to taste with salt and pepper.
Make the biscuits by mixing the Bisquick and milk together until combined. Drop dough in randoms areas on top of the chicken mixture. Place skillet into oven and bake until the biscuits are golden brown, about 10-15 minutes. Carefully remove from the oven and allow to cool for a few minutes before serving. Enjoy!
One Year Ago: Cornflake Crusted Tilapia
Two Years Ago: Jalapeno Pesto Chicken
Three Years Ago: Every Chip Cookie
I hope everyone had a great Thanksgiving!! We had a wonderful day with some of Chris' family and we very much enjoyed our long weekend! I could totally get used to not working!!! lol
Anyway, this is a simple baked chicken recipe that I probably wouldn't have posted because I've done this same thing with fish... BUT... it's all I have in my bag of goodies right now, so it's what you get. Simple, delicious and ready (from start to finish) in less than an hour.... that's hard to beat these days :)
P.s... about the sauce... I just doubled the dijon mixture and mixed half of it with about 1-2 Tablespoons of mayo... simple as that!
Baked Chicken Breasts with Parmesan Crust
Adapted from Ted Allan
- Serves 2 -
Printable Recipe
Ingredients:
2 Tablespoons Dijon mustard
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 boneless, skinless chicken breasts (pounded down so they are both an even thickness)
1/2 cup grated parmesan cheese
1/2 cup panko bread crumbs
olive oil
Directions:
Preheat oven to 450 degrees F.
Mix the mustard, thyme, salt and cayenne in a shallow bowl. Add the chicken breasts and turn to coat completely; set aside.
In another shallow bowl, combine the parmesan and panko. Dredge the chicken in the panko mixture, coating evenly and heavily, and pressing the coating into the meat.
Place the chicken on a rack set over a baking sheet, drizzle with a little olive oil and put the sheet in the middle of the oven. Bake until the chicken is golden brown and cooked through, about 15-20 minutes. Let rest 5 minute before serving. Enjoy!
One Year Ago: Pan Seared Cod with Garlic Dill Sauce
Two Years Ago: Peanut Butter Pie with Vanilla Bean Whipped Cream
Three Years Ago: Pots de Creme
This is a super easy meal that is filling and will please everyone in the family! I was silly and didn't cut my chicken as small as I should have, but otherwise, this was perfect. I found the recipe for the spice for the chicken on Barefeet in the Kitchen (I LOVE Mary's site.. if you haven't been there.. go check it out now... well after you are done here that is!!)... but decided to go one step further and throw the chicken into a wrap. Add a little rice, some cooked veggies and a yummy little sauce and viola....you have yourself some hand-held deliciousness!!!
Southwest Chicken Wraps
Adapted from Mary, Barefeet in the Kitchen
Printable Recipe
Ingredients:
1 Tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon red pepper flakes
2-3 boneless, skinless chicken breasts, cut into bite size pieces
1 teaspoon coconut oil (can use olive oil too)
3 Tablespoons mayonnaise
1 Tablespoon Ranch dressing
For the wraps -
Small to medium tortillas
Cooked rice mixed with chopped zucchini and red peppers (you can saute the veggies first if you would like)
Directions:
In a small bowl, mix together the first 8 ingredients (chili powder through red pepper flakes) until well combined. Remove 1 teaspoon of mix and set aside. Place the chicken bites in a resealable bag or shallow dish and sprinkle remaining mixture over the chicken. Toss to combine. Cover and refrigerate for at least 1 hour and up to overnight.
Meanwhile, mix together the mayo, ranch dressing and 1 teaspoon of spice mixture in a small bowl until well combined. Cover and place in refrigerator until ready to use.
Heat the oil in a non-stick skillet over medium high heat. Add the chicken and quickly saute until chicken is cooked through (about 5 minutes); stirring occasionally. Remove from heat.
Build the wraps by placing a nice big spoonful of rice in the middle of the tortilla, top with sauce and chicken and fold sides over. Serve immediately and enjoy!!
One Year Ago: Topolo Caesar Salad with Chicken
Two Years Ago: Spicy Chipotle Shrimp Stir-Fry
Three Years Ago: Ranch Chicken Pizza
Have you ever had Souvlaki? If not, I highly recommend next time you are in a Greek restaurant to order it. It's usually pretty darn good. Normally, Souvlaki consists of small bites of meat and veggies and placed on a skewer and served with pitas and of course a delicious little sauce, but I didn't want to deal with cutting up the chicken... and.... well.... our veggies were in a form of a nice big side salad. So, I guess you can say I simplified things :) And who doesn't like that??
Grilled Souvlaki Chicken
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
1 Tablespoon mayonnaise
2 Tablespoon olive oil
1 Tablespoon lemon juice
2 garlic cloves, quartered
2 teaspoons Italian seasoning
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 boneless, skinless chicken breasts
For the sauce -
1/4 cup mayonnaise
1 Tablespoon lemon juice
1/4 teaspoon dill
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder
salt and pepper to taste
Directions:
In a food processor, add the first 8 ingredients. Process until smooth. Rinse chicken and pat dry with a paper towel. Place in a resealable plastic bag and pour the marinade over. Seal and place in refrigerator for at least 2 hours, but you could go as long as overnight.
Meanwhile, in a small bowl, mix together all the ingredients for the sauce until well combined. Taste and season with salt and pepper. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place the chicken over direct heat and grill 6-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 3-5 minutes before serving. Serve with sauce and enjoy!
One Year Ago: Last Minute Idea Pasta
Two Years Ago: Lemony Shrimp Pasta
Three Years Ago: Smoked Beef Tri-Tip
This has to be one of the easiest recipes I have come up with... EVER! I mean, three ingredients? Doesn't get much easier than that!! I know I keep saying I just haven't had much motivation and/or inspiration in the kitchen lately, so I've just been going with it. And this, was just one of those go with it nights. I had something completely different planned, but just didn't feel like putting the time or effort into it... soooooo, I grabbed two of my favorite ingredients, mixed them together and came up with a pretty darn good idea, if I do say so myself :)
Grilled Chicken with Sweet and Spicy Chili Glaze
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
1/4 cup sweet chili sauce
2 Tablespoons Sriracha chili sauce
Directions:
Mix together the sweet chili sauce and Sriracha until well combined. Remove half of the mixture and set aside. Place the chicken in a resealable bag and pour the remaining marinade over it. Seal bag and refrigerate for at least two hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place chicken over fire and brush the top side with reserved chili sauce. Grill 8-9 minutes, then flip chicken over. Brush top side with chili sauce and continue to grill another 8-10 minutes or until the chicken has reached an internal temperature of 165 degrees F. Give the chicken another brush with sauce on both sides and remove from grill. Allow to rest 3-5 minutes before serving. Enjoy!
One Year Ago: Korean Beef Stir Fry
Two Years Ago: Carolina Style Barbecue Chicken
Three Years Ago: Catfish with Curry Crumb Topping
Most of you may have figured out that I am a mayo based sort of sauce girl. I have always loved mayo and it has carried on through the years. Although I know its not the best thing for you, I really don't care (obviously) :). One of the best sauces I think I found over the course of the last few years is Alabama barbecue sauce. It's just so incredibly good and there are different ways of making it too.. which makes it versatile and gives it yet another point in my book! So, of course, when I saw this recipe for pizza using a version of it as the sauce ... well, I knew I needed to try it. And let me just say, I loved it so much, I might just give up red sauce on pizza completely!!!
Grilled Chicken Pizza with Alabama White Sauce
Adapted from Grilling.com
Printable Recipe
Ingredients:
1 Mama Mia's thin pizza crust (or any store bought or homemade crust/dough)
1 large chicken breast, grilled and diced
1 cup cherry tomatoes, chopped
1-2 cups shredded mozzarella cheese
fresh chopped basil (optional)
For the Alabama White Sauce -
1/2 cup mayonnaise
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 Tablespoons grated parmesan cheese
1 Tablespoon white wine vinegar
1/2 teaspoon granulated sugar
Directions:
Mix together all the ingredients for the sauce until well combined; set aside.
Preheat grill to 400 degrees F. Brush olive oil on both sides of the pizza crust. Place the crust top side down on the grill and grill for 2-3 minutes. The crust should just start to brown. Carefully remove from grill and flip over. Spread the sauce on the cooked side of the crust and top with chicken, tomatoes and then cheese. Place back on the grill and grill for 2-3 minutes. Move pizza to indirect heat and finish grilling another 4-5 minutes or until the cheese has melted and is nice and bubbly. Carefully remove from grill and allow to cool. Add chopped basil, slice and serve. Enjoy!
One Year Ago: Chipotle Chicken Taco Salad
Two Years Ago: Grilled Shrimp with Mango and Chiles
Three Years Ago: Nutella and Peanut Butter Brownies
Although I cut up our chicken and put it over a salad, this recipe makes a perfect stand alone piece of chicken. It's simple and uses very little ingredients, perfect for any time you need a quick meal. Okay, okay, so I tell you to marinate for at least two hours, but think of it this way - Throw the marinade together and toss with chicken before you leave for work... and viola! dinner can be ready almost immediately after you get home. See? A quick meal :)
Mustard Balsamic Glazed Grilled Chicken
Adapted from Food and Wine
Printable Recipe
Ingredients:
1 garlic clove, quartered
1 jalapeno, stem removed, seeded and roughly chopped
1/4 cup Dijon mustard
1 Tablespoons balsamic vinegar
1 Tablespoon olive oil
1 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs
Directions:
In a food processor, add all ingredients except the chicken. Pulse until it smooth. Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Seal or cover and place in refrigerator for at least 2 hours (can marinate up to overnight).
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag/dish and discard marinade. Place chicken over direct heat and grill for 8-10 minutes per side for the chicken breast and 4-6 minutes per side for the thighs. Remove from grill and allow to rest for a 3-5 minutes before serving. Enjoy!
One Year Ago: Serrano Chile-Rubbed Grilled Chicken
Two Years Ago: Hoisin Pork Stir Fry
Three Years Ago: Tilapia with Lemon Vinaigrette
So, I took Thursday and Friday off of last week. No real reason other than to take care of somethings I have been putting off and to use up some vacation that I have coming to me. The downside to this... having four days makes it even harder to go back to work today!! BUT alas... I'm not rich and this blog does not bring me any money, so I off I must go :) At least I can send us all off to work today with a fantastic new recipe. This dry rub recipe is simple, very delicious and uses dry herbs and spices most of us have on hand already. And we all know how I like to just open the pantry or spice cabinet and come up with something special for dinner!
Grilled Chicken with Dry Herb Rub
Adapted from Williams-Sonoma
Printable Recipe
Ingredients:
1/2 teaspoon sweet paprika
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs
For the sauce -
3 Tablespoons mayonnaise
1/2 teaspoon Dijon
1 1/2 teaspoons lemon juice
1 teaspoon of above mixture
Directions:
In a small bowl, mix together the first 7 ingredients until well combined. Remove 1 teaspoon of the mixture and set aside. Rinse chicken and pat dry with a paper towel. Sprinkle the season evenly over each side of each piece of fish, place on a plate or platter and cover with plastic wrap. Let sit in refrigerator for at least 1 hour (I let mine sit for 2 hours).
Meanwhile, mix all the ingredients together for the sauce until well combined. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Clean and Oil grill grates. Place the chicken over direct heat and grill for 8-10 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 3-5 minutes before serving. Serve with sauce and enjoy!
One Year Ago: Berber-Spiced Chicken w/Spicy Lemon and Paprika Aioli
Two Years Ago: Terrific Man Tacos - Chorizo Style
Three Years Ago: Spicy Thai Pork Chops with Coconut Rice
This is yet another simple recipe. Something to remind everyone that things do not have to be complicated in the kitchen to get a delicious dinner on the table. I said last week that I was in a bit of a rut and well, it continues, but I have decided to just go with it. I mean, every recipe can't be life changing, right? :) You can make this sandwich with whatever seasoning you like... whatever cheese you like... heck, you don't even have to grill the avocado - just whatever you do.. have fun with it!!
Grilled Chicken and Avocado Sandwich
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts, pounded thin and cut in half lengthwise
olive oil
Ms. Dash (or any seasoning of your choice)
1 avocado, cut in half lengthwise and pit removed
salt and pepper
sliced cheese (I used colby jack)
lettuce
cucumber slices (optional)
steak rolls or hoagie buns
Directions:
Rub olive oil on both sides of the chicken. Season liberally with Ms. Dash (or other seasonings). Cover and let sit in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Place the chicken directly over the fire and grill 5-8 minutes or until it reaches an internal temperature of 165 degrees F. Remove and allow to rest. While chicken is resting, drizzle avocado with olive oil and season with salt and pepper. Place face down on the grill and grill 1-2 minutes. Carefully remove and thinly slice. Toast the buns on the grill at this time too if you desire.
To build the sandwich - I slathered a tiny bit of mayo on the bottom bun, then topped with lettuce, cucumber slices, the chicken, cheese and finally the sliced avocado. Serve immediately. Enjoy!
One Year Ago: Grilled Tomato & Prosciutto Pizza w/Provolone Cheese
Two Years Ago: Baked Tilapia with Sweet Chili Glaze
Three Years Ago: Honey and Spiced Grilled Chicken
This is such a simple pasta dish and so similar to others I have posted that I almost didn't post it.... BUT.. I've been in a cooking slump lately, so if I didn't post it, I probably wouldn't have anything to post today... soooooo, this is what you get :)
Now you could easily make your own pesto... it would probably be tons better that way anyway, but I was lazy.... and my basil plant isn't THAT big yet, so had I made my own pesto, it would have used all the leaves, and we don't want that, so prepared, store bought was the way to go for me. And as I state in the recipe, quantities of ingredients are really by taste and how it looks. You want it to be a tiny bit creamy, it shouldn't be a runny sauce - unless you want it to be that is!
Penne and Chicken with Creamy Pesto Sauce
Adapted from My Recipes.com
Printable Recipe
Ingredients:
8-10 oz penne pasta
1 large boneless, skinless chicken breast, cooked and cut into bite size pieces
1/4-1/2 cup prepared pesto (depends on your taste, I used about 1/3 cup)
2-4 Tablespoons half and half or heavy cream
3/4 cup chopped cherry tomatoes
Fresh chopped basil - optional
Salt and Pepper, to taste
Directions:
Cook the pasta according to package directions; drain well. Put pasta back in pot and add the chicken. Stir in pesto. Add the half and half or cream until the pasta is no longer dry and you have a creamy texture. Stir in the cherry tomatoes and season with salt and pepper to taste. Serve in bowls or on plates and top with fresh chopped basil if desired. Enjoy!
One Year Ago: Grilled Hoisin Shrimp
Two Years Ago: BLT Scrambled Eggs
Three Years Ago: Grilled Chicken Sandwich w/Roasted Red Pepper & Goat Cheese Spread
Hope everyone had a nice long Labor day weekend! I know we did. We didn't do much, but hey, sometimes those are actually the very best weekends!!
While the mango sauce part of this recipe might not look the greatest... it gave me visions of baby food actually... it tastes amazing. Simple, sweet and spicy. The perfect sauce in my book! And the chicken? Well, the chicken was brined (or marinated) in buttermilk... one of the top three best things to let chicken marinate in for the juiciest outcome (in my book also). So of course, you are not going to be surprised when I say this chicken was DA-BOMB!!!
Buttermilk Brined Grilled Chicken with Spicy Mango Sauce
Adapted from Bobby Flay, Food Network
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
1/2 cup buttermilk
2 Tablespoons hot sauce (I used Frank's)
1 teaspoon ancho chili powder
For the sauce -
1 very ripe Mango, peeled, pitted and chopped
1 Tablespoon Sriracha
1 1/2 teaspoon honey
Directions:
Mix together the buttermilk, hot sauce and ancho chili powder. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and place in refrigerator for at least 4 hours.
To make the sauce, place all the ingredients in a food processor or blender and process until smooth. Remove half of the sauce and set aside for dipping. The other half will be for basting while grilling.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place chicken directly over the fire and grill 7-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Baste with glaze at least once on each side while cooking. Remove and allow to rest for 5 minutes. Serve with reserved sauce. Enjoy!
One Year Ago: Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella
Two Years Ago: Avocado Basil Pasta
Three Years Ago: Stuffed Pork Chops
Yes, you read the title correctly.... SRIRACHA BUTTER!!! Of course, when I saw this recipe, I new I was going to try ... heck, I tried it that very evening!!! I don't think I could have looked at myself in the mirror had I not :)
This is oh, so easy and can be used on just plan old chicken or steak. There is really no need to even marinated the meat, the butter is just THAT incredibly good.
A little note.. Ponzu, if you have never used it, is a soy sauce with either lemon or lime flavor. It's DA-BOMB!!!
Grilled Chicken with Sriracha Butter
Adapted from Kikkoman
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
2 Tablespoons Sriracha
For the butter -
3 Tablespoons unsalted butter, room temperature
2-3 teaspoons Sriracha
1/2 - 1 teaspoon lemon Ponzu
Directions:
Place the chicken in a shallow dish or resealable plastic bag. Pour the 2 Tablespoons Sriracha over, cover/seal, and place in refrigerator for 2 hours.
Meanwhile, in a small bowl, mix together the butter, Sriracha and Ponzu (adding the Sriracha and Ponzu a little at a time until you get the flavor you like) until well combined. Cover and place in refrigerator until ready to use (remove from fridge about 5-10 minutes before you are ready to serve).
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill for 7-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 3 minutes. Scoop out a tablespoon (or less) of the butter and place on top of the chicken. Serve immediately and enjoy!
One Year Ago: Grilled Korean Chicken
Two Years Ago: Grilled Chicken Lettuce Wraps with Fiery Sauce
Three Years Ago: Chimichurri Chicken Pita Pizza
Why I didn't think of this pizza sooner, I will never know. BUT, as I always like to say.. better late than never!!! If you like Sriracha and you like pizza, this is the recipe for you. Sriracha on the chicken, Sriracha in the sauce, Sriracha over top if you feel like you are lacking.... MMMMMMMMMM....... It makes my mouth water just talking about it!!!! :)
Sriracha Chicken Pizza
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1 large boneless, skinless chicken breast
2 Tablespoons Sriracha, divided, plus more for drizzling
1/2 cup Pizza Sauce
3 green onions, chopped
2 oz sliced black olives
1-2 cups shredded mozzarella cheese
1 14oz ball of pizza dough or 1 Boboli Pizza Crust
Directions:
Rub 2 tablespoons of Sriracha over both pieces of chicken (1 T per chicken). Place on a plate and cover with plastic wrap. Place in refrigerator for at least 1 hour. Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill 8-10 minutes per side or until it reaches an internal temperature of 165 degrees F. Remove and allow to cool for 10 minutes before cutting into bite size pieces. Toss with a little drizzle of Sriracha; set aside.
Place a pizza stone on the grill and preheat to 425 degrees F. If using fresh dough, roll out and brush with olive oil. If using store bought dough, brush with olive oil also. Place dough/crust on pizza stone and allow to grill for 4-5 minutes or until the dough is golden brown on the bottom. Carefully remove from stone. Flip the dough/crust over. Mix the pizza sauce with 1 Tablespoon Sriracha and spread over cooked side of the crust. Top with chicken, black olives and cheese. Top with chopped green onions. Place back on the pizza stone (close the cover) and grill for another 4-5 minutes or until the dough is cooked through and golden brown and the cheese has melted. Carefully remove from stone and allow to cool for a few minutes before you slice. Drizzle with Sriracha if desired. Serve and enjoy!!
One Year Ago: Spaghetti al Limone with Grilled Lemon Chicken
Two Years Ago: Shrimp in Love Pasta
Three Years Ago: Sweet Pepper Olive Puree over Penne and Chicken
Some of you may remember my Caesar salad kick a few months back. If not, it's okay, I don't expect you to remember EVERYTHING I post :) Anyway, there was a couple weeks a few months back where I had at least three different types of Caesar salad creations. Mainly the big difference was the dressing. So why I am telling you this? Well..... I must not be over my Caesar kick because I saw this recipe and turned around and made it a few days later. And boy, let me tell you, it was fantastic! I used homemade Caesar dressing, which, I believe is the way to go, but you can always use store bought. Actually, the original recipe calls for store bought dressing and already cooked chicken, which makes this already simple recipe a breeze to throw together.
Chicken Caesar Pizza
Adapted from Taste of Home
Printable Recipe
Ingredients:
1 Mama Mia Pizza Crust, thin and crispy
olive oil
1 boneless, skinless chicken breast
1/2 cup creamy Caesar salad dressing (store bought or homemade)
1 cup shredded Italian cheese blend
1-2 cups torn romaine lettuce
1 cup cherry tomatoes, quartered
Directions:
Remove 2 Tablespoons of the dressing and rub over both sides of the chicken breast. Place on a plate, cover and place in refrigerator for 1 hour. Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches on internal temperature of 165 degrees F. Remove from grill and allow to cool completely before cutting into bite size chunks. Toss cut chicken with another tablespoon or two of the Caesar dressing and set aside.
Preheat grill to 400-425 degrees F. (If using a pizza stone, place pizza stone on gill grates while preheating). Brush olive oil over both sides of the pizza. Place on pizza stone and grill for 2-3 minutes, or just until the bottom is golden brown. Carefully remove crust from stone and bring inside. Flip crust over and spread all but 1-2 tablespoons of the Caesar dressing over the cooked side of the crust. Top with chicken, tomatoes and then the cheese. Place back on grill and grill for another 3-5 minutes, or until the bottom is golden brown and the cheese has melted. Carefully remove from grill. Toss remaining 1-2 Tablespoons with the lettuce. Place the lettuce on top of the pizza, slice and serve. Enjoy!
One Year Ago: Cookies and Cream Ice Cream
Two Years Ago: Chorizo Chipotle Pasta
Three Years Ago: Beer Brined Pork Chops with Cheddar
For those of you that have been following my blog for a while now, you know that I struggle from time to time with Chris and his food dislikes. Take for instance chicken. He hates dark meat. I love it. In the past, it was just easier to buy all breasts and be done with it, but lately, not only have I wanted to save money, but I have been WANTING dark meat chicken. To me it's more flavorful and is less likely to dry out. One day at the store it hit me... why not get a pack of breasts for him and a pack of thighs for me? Problem solved and everyone is happy!!!
Now, not only did we both get to actual enjoy what we like best, BUT, I also found my new food love: Grilled Avocado!!!! Yep, you read that right.... grilled avocado. Slap that baby on the grill with a little olive oil and salt and pepper and you have yourself a wonderfully creamy and utterly delicious side dish that would compliment ANY meal!
Sambal Chicken with Grilled Avocados & Green Onions
Adapted from Bon Appetit
- Serves 2 -
Printable Recipe
Ingredients:
1 boneless, skinless breast and 1-2 boneless, skinless chicken thighs
1 Tablespoon brown sugar
1 Tablespoon rice vinegar
2 Tablespoons Sambal Oelek (ground chili paste)
1 Tablespoon fish sauce
2 Tablespoons Sriracha
1/4 teaspoon ground ginger
1 bunch green onions
1-2 large ripe avocado, cut in half lengthwise and seed removed
olive oil
salt and pepper
Directions:
Rinse the chicken and pat dry with a paper towel. Place in a resealable plastic bag. In a small bowl, whisk together the brown sugar, vinegar, Sambal Oelek, fish sauce, Sriracha and ginger until well combined. Pour mixture of chicken and seal bag. Place in refrigerator for 2-8 hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill 5-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. In the last 4-5 minutes of grilling, drizzle olive oil over the green onions and the avocado. Season liberally with salt and pepper. Place avocado fruit side down and grill for 4 minutes. Place the green onions on a strip of foil and grill for 4-5 minutes, rotating to ensure an even grill. Carefully remove everything and allow to rest for a few minutes. Serve and enjoy!
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