Grilled Lime Coconut Chicken w/ Coconut Rice

 We made this for Father's Day and we just love this meal! 

Ingredients:

Chicken:

• 3 tablespoons oil
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• 1/2 cup canned coconut milk, light or regular
• pinch cayenne pepper
• 2 pounds boneless skinless chicken breasts (see note)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges

Coconut Rice:

• 1 cup jasmine rice
• 1 cup canned coconut milk, light or regular
• 1 cup water
• 1/2 teaspoon salt

Directions: 

• In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
• For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving. (Jenn does this in the rice cooker and just adjusts amounts as necessary.
• Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
• Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce
  

Grilled Chicken & Strawberry Salad Wraps

 

Ingredients

2 whole Boneless, Skinless Chicken Breasts 

1/2 c. Bottled Balsamic Vinaigrette

1 whole Package (12 Ounces) Mixed Salad Greens

12 whole Medium Strawberries, Hulled And Quartered

4 whole Green Onions, Sliced (White And Light Green Parts)

1/4 c. Pecans, Chopped

4 oz. weight Goat Cheese Crumbled

6 whole Large Whole Wheat Tortillas

Directions

• Place the chicken breasts in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they're a uniform thickness. Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.
  
  After the chicken has marinated, grill it until it's done in the middle, about 5 minutes per side. Remove from the heat and set aside to cool slightly. Dice up the chicken when it's cool enough to handle.
  
  Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it's all combined. Top with crumbled goat cheese and toss a couple of times.
  
  Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.
  
  Serve wraps with chips and extra strawberries.

Grilled Chicken, Strawberry & Avocado Salad

 

Ingredients:

• 1 jar Brianna's Poppy Seed Dressing
• Marinade: 
• ¼ cup Italian-style salad dressing 
• 3 tablespoons teriyaki sauce 
• 2 medium boneless chicken breasts 
• Salad Ingredients: 
• 2 cups baby spinach, torn into bite-sized pieces 
• 2 cups torn romaine lettuce 
• 2 cups hulled and sliced strawberries 
• 1 ripe but firm avocado, pitted and sliced into bite-sized pieces 
• ½ cup toasted pecans 

Directions 

Combine Italian dressing and teriyaki sauce in a sealable container and add chicken. Seal and marinate at least 30 minutes to 1 hour before grilling. 

Preheat an outdoor grill for medium heat and lightly oil the grate. 

Remove chicken from marinade and grill until juices run clear, 5 to 8 minutes per side. Remove from heat, let cool about 10 minutes, and cut into bite-sized pieces. 

Toss grilled chicken, spinach, and romaine lettuce together in a large serving bowl. Gently stir in strawberries and avocado. Refrigerate until ready to serve. 

Top salad with dressing and pecans when serving.

Instant Pot BBQ Chicken Drumsticks

I got an instant pot for Christmas and so am trying out new recipes with the instant pot. We enjoyed this chicken meal tonight!

Ingredients

• 6 lbs chicken drumsticks 
• 1 tablespoon paprika 
• 1 teaspoon cumin 
• 1 teaspoon garlic salt 
• 1 1/2 cups BBQ sauce divided 
• 1 1/2 cups water 

Instructions

In a small bowl combine the paprika, cumin, and garlic salt. Stir to combine. Sprinkle over the drum sticks and rub all over.

Pour the water in the Instant Pot. Make sure you use the rack that came with the Instant Pot to keep the drumsticks from touching the bottom. Place the lid on top and set the valve to pressure. Set the pressure to 15 minutes. Do a quick release to release the pressure.

When finished place the chicken on a cookie sheet lined with foil. Brush half of the BBQ sauce on the drum sticks. Broil for 1-5 minutes until it begins to brown. Remove from oven, flip the drumsticks, and brush with the remaining bbq sauce. Broil another 1-5 minutes until brown. Serve hot. Enjoy!

Melissa's Grilled Chicken Marinade #2

Melissa says, "This is one of my go to recipes for grilled chicken. Easy and delicious!"

Ingredients

• 1 cup brown sugar 
• 1 cup oil 
• ½ cup soy sauce 
• ½ cup vinegar

Mix all the ingredients and then add chicken. Let marinate at least 4 hours or best overnight. Grill chicken and then enjoy!

Click HERE for recipe source.

Bacon-Wrapped BBQ Apple Chicken

Oh. My. Yummy!  This is definitely one of those meals that ranks super high on the tastiness and crowd-pleasing scales, and super low on the amount of time and effort required.  Gotta love that!

Ingredients:

• 4 boneless skinless chicken breasts 
• 1 cup BBQ sauce, I LOVE Sweet Baby Rays 
• ¼ cup brown sugar
• ⅛ cup lemon juice, fresh or from a bottle 
• 5 small apples, peeled and chopped
• 8 slices bacon 

Instructions:

1. In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples.

2. Wrap each chicken breast with two slices of bacon and place in a greased slow cooker.

3. Pour BBQ-apple mixture over chicken and cook in a crock pot on low for 6-8 hours or until chicken is done. (I cooked mine on high for 4 hours and it turned out excellent as well!)

Babyback Ribs with Sauce

These ribs are absolutely incredible. I'm putting the original recipe on here, but when we made them at Mom's house over Christmas, we toned down the cayenne. So if you are sensitive to spicy foods, then I would do the same, but I personally really like the heat that the cayenne gives these ribs. Either way is amazing though! These ribs do take a little time to cook, so plan on that when you are preparing this meal. Enjoy!


2 lbs. slab babyback ribs

Pepper

Salt

Cayenne

Cut racks into thirds. Sprinkle with spices and then wrap with foil. Place on cookie sheet and bake at 300° (convection) for 2 ½ hours.

Sauce:

In a saucepan, combine:

2 ¼ tablespoons oil

½ cup chopped onion

Cook for five minutes. In the same saucepan combine:

1 ½ cups water

1 can tomato paste

½ cup vinegar

½ cup brown sugar

2 ½ tablespoons honey

2 tablespoons Worcestershire sauce

2 teaspoons salt

¼ teaspoon pepper

1 ½ teaspoons liquid smoke

2 teaspoons garlic powder

¼ teaspoon paprika

½ teaspoon onion powder

1 tablespoon molasses

½ tablespoon cayenne

Bring to a boil, then reduce heat and simmer for 1 ½ hours. Remove ribs from oven and let stand for 10 minutes. Remove from foil. Grill ribs for 3-4 minutes with sauce.

BBQ Turkey Marinade

Pretty sure this is the grilled turkey recipe that they serve at the Manti Pageant. Anyway, it's a great recipe either way!

1/2 c. vegetable oil

1 c. soy sauce

1 can 7 -Up

1/4 tsp. garlic powder

1/4 tsp. horse radish powder

5 lbs. of turkey breast

Mix the first 5 ingredients together and marinate the turkey breasts in the mixture for 24 hours. Grill until done. Enjoy!

Grilled Salmon

A quick, yummy, healthy summer meal!

4 salmon fillets
season all
salt
pepper
lemon juice
garlic salt
dill
tin foil

Make large rectangles of aluminum foil and center a filet in each one. Sprinkle with season all, lemon juice, garlic, salt, pepper and dill. Fold foil tightly and grill salmon for 10 minutes over medium heat in the pouch. (You know it is done when it looks opaque.) Serve with boiled red potatoes!

Melissa’s Grilled Corn on the Cob

about 6 corn on the cob
1 stick of butter
parmesan cheese
salt
pepper
tin foil

Husk and clean off the corn. Soften the stick of butter then and mix in salt, pepper, and Parmesan cheese to taste. Slather the butter mixture all over the corn. Wrap in tin foil. Cook on the BBQ for about 25 minutes. Make sure to turn the corn every so often.

Melissa's Grilled Chicken Marinade

1 c. soy sauce
1 c. oil
1/2 tsp. garlic salt
1/2 tsp garlic powder
2 c. sprite
4-6 chicken breasts

Mix everything together in a large bowl or bag and add chicken. Let sit in the fridge until ready to grill. I make this in the morning and let chicken sit in it all day. Yum!

Teriyaki Chicken

6 boneless, skinless chicken breasts
1/2 c. soy sauce
1/2 c. packed brown sugar
1/2 tsp. garlic salt

Place chicken in a large bowl. In a small bowl, combine soy sauce, brown sugar, and garlic salt. Pour over the chicken. Stir to coat. Grill and turn over medium heat for about 20 minutes for until cooked through. OR, bake in the oven at 350 degrees for about 45 minutes.

BBQ Beef Sandwiches

6 lb. beef roast (sirloin tip works well)
1 onion, chopped
2 T. butter
2 c. ketchup
1 c. packed brown sugar
2 T. Worcestershire sauce
1/2 c. barbecue sauce
1 dozen large, soft rolls

Cook roast until desired doneness, either in the oven or in a slow cooker. Cool for about 14 minutes then cut the roast into thin, sandwich-sized slices. Return sliced meat to pan with drippings. Sauté the chopped onion in butter. In a large saucepan, combine ketchup, brown sugar, Worcestershire sauce, barbecue sauce, and sautéed onion. Heat through. Pour desired amount over the beef. Fill the rolls just before serving. Makes 12 sandwiches. This is a great dish for potlucks or picnics.

BBQ Chicken Pizza

Funny story: We made this again this month when Tyler and Taylor came to visit for a night. Only, the yeast I used in the pizza dough was getting old, and the dough didn't rise. :( It was time to eat, and we were all hungry. Gerald had the idea to call the Papa Murphey's across the street and see if they would sell us some dough. In turns out they do that! You can go in and buy any sized pizza dough-only for $2 even. It comes already all rolled out on their cardboard baking trays. Hooray! I think making homemade pizza just got a lot more fun, knowing that fact!

Pizza Dough:

Go across the street and buy Papa Murphey's already rolled out pizza dough! Okay, if you want to make your own, here is the recipe.

1 tsp. yeast
1/2 c. plus 1 T. warm water
1 1/2 c. flour
2 tsp. sugar
1 tsp. salt
1 T. extra virgin olive oil

Dissolve yeast in water and set aside for 5 - 10 minutes. Place dry ingredients in mixing bowl; mix well. Make well in middle and pour in yeast mixture and olive oil. Use wooden spoon to combine ingredients. Lightly oil hands and knead the dough for 5 minutes. When done dough should be slightly tacky. Lightly oil dough ball and interior of glass bowl. Place dough in bowl and seal bowl with plastic wrap; seal airtight. Set aside at room temperature to rise until double, about 1 1/2 to 2 hours. Place in refrigerator until 2 hours before ready to assemble pizzas. About 2 hours before ready to make pizza, remove dough from refrigerator. Use knife to divide dough into 2 equal portions. Roll dough into balls and place in glass casserole dish, spaced far enough apart for each to double in size. Seal top of dish with plastic wrap. Set aside at room temperature until double in size, about 2 hours. Place dough, one at a time, on floured surface and using hands or rolling pin dress dough down to form a flat circle.

Toppings:

1-2 chicken breasts, cut into cubes
2 T. BBQ sauce (preferably sweet-spicy sauce)
1/2 c. plus a little more BBQ sauce (same as above)
1/2 c. Gouda cheese
2 c. mozzarella cheese
1/4 small red onion, thinly sliced
2 T. chopped fresh cilantro

Cook chicken over medium heat until done, about 5 to 6 minutes. Coat chicken with 2 T. BBQ sauce. Spread 1/2 c. BBQ sauce evenly over each pizza. Sprinkle Gouda cheese on each pizza. Top with red onion and cilantro. Distribute chicken pieces evenly over both pizzas. Top with mozzarella cheese. Bake pizzas in 500 degrees for about 8 minutes.