Easy And Fast Grilling Recipes. Happy National Grilling Day.
While barbequing steaks, sausages, seafood is the norm, barbecue chicken is totally a classic and a crowd-pleaser. Grilling chicken is less of a hassle compared to grilling beef. Keeping it tender, and moist at the same time is a serious job. On the other hand, you can’t take your eyes off the grill while grilling the seafood for a second. Therefore, Personally, I like grilling chicken the most, it’s easy, it takes less time to cook, the whole family including children loves it, and when done right, it’s pretty much the ideal grilled food: smokey and juicilicious.
So here are 5 ways you can enjoy grilled chicken. They are trouble-free + quick to make with the help of our prepared BBQ chicken marinades and dry rubs.
Grilled Chicken and Vegetable Kebabs
Starting with ‘Grilled Chicken and Vegetable Kebabs’. We have the freshest vegetables that are perfect with grilled meat. So why not use them and make Kebabs.
2 tbsp olive oil
2 tbsp white balsamic vinegar
4 tsp Montreal Chicken Rub, divided
1 lb (450 g) boneless, skinless chicken breasts, cut into 1” cubes or strips
4 cups assorted vegetables (mushrooms, onion, bell peppers, zucchini), cut into large pieces
Add oil, white balsamic vinegar, and half of Montreal Chicken Rub to a sealable, food-safe plastic bag or large mixing bowl.
Add chicken, toss to coat, and marinate in the refrigerator. Meanwhile, soak bamboo skewers in water.
Preheat the grill to medium-high. Remove chicken and discard marinade.
Alternately thread 2–3 vegetable pieces and 1 chicken piece on Bamboo Skewers. Lightly sprinkle with remaining Montreal Chicken Rub.
Grill kebabs, turning frequently, for 10-15 minutes, or until chicken is cooked through.
Per serving: Calories 140, Fat 6 g (Saturated 1 g, Trans 0 g), Cholesterol 30 mg, Sodium 30 mg, Carbohydrate 10 g (Fiber 2 g, Sugars 4 g), Protein 12 g.
For moist, juicy, full-flavored chicken, let marinate for a minimum of 30 minutes up to overnight. It’s a good idea to pat the chicken dry and let it sit uncovered in the fridge for an hour before cooking it, in order to get that nice crispy skin. Meanwhile, you can prepare your grill, set the table, or cut your vegetables.
Chicken Burgers with Mango and Blueberry Salsa
Let’s add tropical flavors while we are grilling. It will match with the vibes of the season of swimming and beach.
3⁄4 lb (340 gm) lean ground chicken
2 egg whites
2 tbsp 3 Onion Dip Mix
2 tbsp Poco Picante Salsa Mix, reserve 1 tsp for salsa
1⁄2 cup diced fresh mango or frozen mango, defrosted
1⁄2 cup fresh blueberries or frozen blueberries, defrosted
4 whole-wheat buns
4 lettuce leaves, any kind
Combine chicken, egg whites, and dip mixes in a mixing bowl.
With water-moistened hands, form mixture into 4 patties.
Cook burgers in a grill pan over medium heat for 5 minutes per side or until an instant-read thermometer indicates a food-safe internal temperature of 165º F (74º C).
Combine mango, blueberries, and reserved Poco Picante Mix in a small mixing bowl. Set aside.
Place burgers on buns. Top with lettuce and prepared salsa and serve immediately.
Per serving: Calories 350, Fat 14 g (Saturated 0.4 g, Trans 0 g), Cholesterol 0 mg, Sodium 480 mg, Carbohydrate 36 g (Fiber 6 g, Sugars 9 g), Protein 22 g.
While mixing ground chicken with seasonings, mix it with one or two forks (whichever is easy for you) and not your hands. I know it takes a minute more but I promise you it will definitely make a difference in the texture of your burger patties.
Serve with a mixed green salad and your favorite prepared Epicure Dressing.
Southwest Grilled Chicken Pizza
I can bet you that all of us have a family member or a friend who loves pizza and even though it’s barbecue day he/she will prefer pizza over burgers or hot dogs. Let’s make this particular loved one happy with a ‘Grilled Chicken Pizza’.
1⁄4 cup Tex-Mex Grilling Sauce
2 tbsp light mayonnaise
1 bell pepper, sliced into rings
1 red onion, sliced into rings
1 tsp vegetable oil
1 tsp Fajita Seasoning
1⁄2 cup chopped olives
1 cup cooked, diced chicken
2 (12 in/30 cm) pizza shells, homemade or store-bought, fresh or pre-cooked
2 cups grated cheese, any kind
Stir Tex-Mex Grilling Sauce with mayonnaise and set aside.
Preheat barbecue to medium. Toss peppers, red onion, oil, and Fajita Seasoning in a bowl. Grill in a mesh grilling pan for 3–6 minutes, until lightly charred. Remove to a bowl and add olives and chicken.
Grill pizza shells for 30–45 seconds, until golden with grill marks (grill for longer if using fresh dough). Remove from heat and spread the grilled side with the sauce mixture. Arrange vegetables over top and sprinkle with cheese.
Return to barbecue and cook for 1–2 minutes, until the cheese melts. Slice into wedges and serve.
Per serving: Calories 210, Fat 13 g (Saturated 7 g, Trans 0 g), Cholesterol 50 mg, Sodium 370 mg, carbohydrates 8 g (Fiber 1 g, Sugars 4 g), Protein 14 g.
Barbecued Chicken Salad
Let’s do everything with the already grilled chicken because we have already taken out the grill, contemplated and placed the grill at the appropriate place in our house, bought the coals, heat the coals and the grill with our blood, sweat, prayers, and literal tears and finally grilled the chicken after marinating it. Phew! Now it’s time to make a salad.
1⁄2 lb (225 g) roasted chicken/grilled chicken, cut in pieces
1⁄2 cup BBQ sauce
8 cups mixed salad greens
2 tomatoes, cut into wedges
1 cup croutons
1⁄4 cup Creamy Ranch Dip
Creamy Ranch Dressing, to taste
Sea Salt (Grinder), to taste
Combine chicken pieces and barbecue sauce in a frying pan and heat through.
Toss remaining salad ingredients together and spoon into individual bowls.
Top with warm barbecued chicken and serve.
Per serving: Calories 190, Fat 5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 50 mg, Sodium 260 mg, Carbohydrate 13 g (Fiber 4 g, Sugars 4 g), Protein 22 g.
You can also make the salad the next day with the leftover grilled chicken.
Before we go to the next Recipe, I want to tell you about our Facebook Group. It's an amazing place where we share recipes, hacks, and cooking tips with each other. A bunch of moms helping each other with their experiences, easy-to-make recipes, and how to do things fast while keeping them healthy. Please consider joining, you can always leave if you don't like it. But, I can bet you won't.
Another Kebab recipe for good measures. And why not? Kebabs have lots of pros if you have kids in the family.
Kids love handheld foods
Kids also love boneless meat
No hassle of deboning the food for kids, just take them out from the skewers for little kids.
Maybe kids will eat the veggies along with the chicken. Hopefully, veggies are disguised enough with the marinate and got stuck to the chicken while grilling. Fingers crossed my fellow parents.
1 lb (450 g) boneless, skinless chicken breasts (about 2 breasts), or top sirloin grilling steak, about 1–1 ½” thick
1 tsp oil
2–3 tbsp Montreal Steak Rub
3 small bell peppers
1⁄2 red onion
4 large pitas, preferably wholewheat
Preheat the grill to medium-high heat.
Cut chicken or beef into 1” cubes and place in a bowl. Coat with oil, then rub in steak rub evenly on all sides. Cut peppers and onion into chunky pieces. Thread meat, peppers, and onion onto four skewers.
Place kebabs on grill; turn occasionally, until grill marks form and meat is cooked through, about 6–8 min. If there’s room on the grill, add pitas for the last 1 min of cooking, turning over halfway through.
Serve kebabs with warm pitas.
Per serving (chicken): Calories 350, Fat 6 g (Saturated 1 g, Trans 0 g), Cholesterol 85 mg, Sodium 610 mg, Carbohydrate 44 g (Fiber 6 g, Sugars 6 g), Protein 33 g.
Have extra Smokin’ BBQ Sauce in the fridge? Brush about 1⁄4 cup over kebabs for the last 2 min of grilling for an extra kick.
Perfectly Balance Your Plate
Serve with 1 cup sliced mixed veggies and 2 tbsp of your favorite Epicure dip.
A Bonus Recipe
Hot Chicken Dipping Sauce
Let’s talk about our favorite part, the sauce. You can’t have a barbecue or any kind of amazing meal without a sauce. However, as amazing as it tastes, the sauces are not easy to make. The broth base sauces are even more time-consuming. But, with our prepared broths you can make it in a maximum of 15 minutes. It will also remain good and fresh in the refrigerator for a week. Here is how to make it:
2 cups Nourish Broth, prepared
1 tbsp ketchup
1 tsp BBQ Sauce
1 tsp Smoked Spanish Paprika
1 tsp Worcestershire sauce
1 tsp honey
1⁄4 cup Savory Herb Gravy Mix
1⁄2 cup water, cold
1⁄2 tsp Sea Salt (Grinder), optional
In a saucepan, bring broth to a boil.
Whisking constantly, add the next five ingredients.
Dissolve gravy mix into cold water and pour into the warm broth, whisking constantly.
Simmer for 3–5 minutes to desired consistency. Season to taste, if desired.
Per serving (1/4 cup): Calories 10, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 3 g (Fiber 0 g, Sugars 1 g), Protein 1 g.
One more thing I would like to add is that if you can or want you can marinate your meats and make your sauce the night before. It will not only increase the flavor of the food but you will also have more time the next day. Consequently, you will finish grilling in time, feeling less tired, and then you can enjoy your drinks with your partner and see the beautiful sunset and relax.