Air Fryer Glazed Chicken Tenders

 From: Recipe Teacher

Ingredients:

2 boneless, skinless chicken breasts 6-8oz each
3 tbs olive oil
3 tbs balsamic vinegar
2 tbs soy sauce
1 tsp lemon juice
2 tbs brown sugar
11/2 tsp ground black pepper
1 tsp salt
1 tsp dry crushed rosemary
1/2 tsp garlic powder
1/2 tsp onion powder

Combine all ingredients, except chicken, in a shallow baking dish and whisk together.
Add chicken and coat well so it’s all submerged in the mixture. Marinate for at least 30 minutes. 2 hours is better; overnight is best!
Preheat air fryer to 360 degrees for 5 minutes.
Add chicken breasts to air fryer and air fry at 360 degrees for 18 minutes, turning after 10 minutes.
After time is complete, remove chicken and place on a plate or cutting board to rest for 5 minutes before slicing.

Verdict:

Thumbs up! This was a good, tangy, sweet marinade. And wow - the air fryer was SUCH easy cleanup and seemed to be way less hassle than pulling out the grill or mucking up pans in the oven! You could definitely grill this or bake it in the oven as well.

Grilled Chicken with Homemade Spice Rub (Whole 30)

 From: Joyful Healthy Eats

Ingredients:

• 4 chicken breasts
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 Tbsp olive oil

In a small bowl, mix everything but the chicken (and the kitchen sink?). Rub the mixture over both sides of the chicken. Place chicken on preheated grill and grill on each side until it's no longer pink in the middle.

Verdict:

This chicken was DEEEEVINE! The smoky flavor was on point. I didn't have coriander on hand so I substituted garam masala since it has coriander in it. Seriously, this was so flavorful and I was so mad I didn't make more at one time to save for later!

Teriyaki Beef Broil

From: Southern Living 1992 cookbook

Ingredients:
1 3/4 lbs top round steak
1/4 cup soy sauce
1/4 cup vegetable oil
2 Tbsp molasses
2 tsp ground ginger
2 tsp dry mustard
6 cloves garlic, minced

Partially freeze the steak; slice diagonally across grain into 1/4-inch strips. Place steak in a shallow container. Combine soy sauce and next 5 ingredients; pour over steak. Cover and chill 1 hour.

Remove steak from marinade, and thread onto skewers. Place skewers on a lightly greased rack of a broiler pan. Broil 4 inches from heat for 6-7 minutes, turning once.

Verdict:
Thumbs up! You know I love a simple recipe with ingredients I always have in the pantry! These were so easy to make and totally delicious! We'll definitely eat them again.

Pineapple Chicken Tenders

From: Here

Ingredients:
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup soy sauce
2 lbs chicken breast tenderloins

In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.

Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.

Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.

Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear.

Verdict:
Thumbs up! I actually just cooked it in the oven at 325 degrees for about 15 minutes. I do think this would be a great grilling recipe. I think this was a great flavor. I actually halved the ingredients because my husband doesn't love sweet chicken marinades. So if you want to tone the flavor down some you could definitely do that. If you do like sweet marinades I wouldn't change it a bit.

Grilled Chicken BLT

From: Lawry's Website

Ingredients:
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1/2 cup Lawry's Original Seasoned Salt Marinade, divided
1/4 cup mayonnaise
4 Kaiser or other crusty rolls, toasted
8 slices cooked bacon
1 medium tomato, sliced
4 lettuce leaves

Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, mix mayonnaise and 2 Tbsp of the remaining marinade in small bowl. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium heat 6-7 minutes per side or until cooked through, brushing with remaining 2 Tbsp marinade. Spread mayonnaise mixture evenly on rolls. Top with chicken, bacon, tomato, and lettuce.

What I did differently from the recipe:
I quartered it because I was just making one sandwich for myself.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Delicious! I don't normally add anything to my BLT - I think it is perfect just the way it is. But I got some Lawry's marinade in the mail today and this recipe looked so good I just wanted to go ahead and whip it up! Actually, I got some seasoned salt from Lawry's as well so I made homemade french fries (got a 5-lb bag of potatoes at the store today for $1.00!!!) and made them with seasoned salt instead of sea salt. Yummy!!

Grilled Chicken BLT

Ingredients:
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1/2 cup Lawry's Original Seasoned Salt Marinade, divided
1/4 cup mayonnaise
4 Kaiser or other crusty rolls, toasted
8 slices cooked bacon
1 medium tomato, sliced
4 lettuce leaves

Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, mix mayonnaise and 2 Tbsp of the remaining marinade in small bowl. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium heat 6-7 minutes per side or until cooked through, brushing with remaining 2 Tbsp marinade. Spread mayonnaise mixture evenly on rolls. Top with chicken, bacon, tomato, and lettuce.

Foil Barbecued Chicken

From: Better Homes and Gardens: Favorite Ways With Chicken

Ingredients:
1/4 cup water
3 Tbsp ketchup
3 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 Tbsp lemon juice
3 Tbsp brown sugar
2 Tbsp butter
1 tsp salt
1 tsp paprika
1 tsp chili powder
1 tsp dry mustard
1/2 tsp cayenne
1 2 1/2 - 3 pound ready-to-cook broiler-fryer chicken, cut up

Combine water, ketchup, vinegar, Worcestershire, lemon juice, brown sugar, butter, and seasonings in a saucepan; heat to boiling. Dip chicken pieces in sauce. Divide in 2 or 3 servings, placing each serving on a piece of foil. Pour some sauce over chicken; seal foil leaving room for expansion of steam and place on grill or over hot coals. Cook 45-60 minutes. During last 15 minutes, open foil; brush with sauce. Serves 2 or 3.

What I did differently from the recipe:
Pretty much everything. I kept all the ingredients exactly the same except I used chicken breasts instead of a whole chicken. I defrosted the chicken, during which time I brought the sauce to a boil. Then I put the chicken in the sauce and let it marinade in the sauce over the hot cooktop for just a few minutes - maybe 5 or 10 minutes. Then I put a layer of sauce and then the chicken in a 13x9 baking dish. I baked it for 15 minutes, took it out, flipped the chicken, spread more sauce, and cooked it for 20 more minutes. Voila!

What I'll do differently next time:
I would probably cook this the same way that I did. Grilling is fine but it was so juicy and easy this way.

Verdict:
Thumbs UP! I love barbecue chicken and we rarely have it because Stephen doesn't really like it. I loved the kick that came from the chili powder and cayenne. It definitely wasn't hot but just added a tiny bit of spice. This was definitely a recipe to save! P.S. Yes, I made fried and boiled squash. We can't decide which we love more.

Printable version:

Ingredients:
1/4 cup water
3 Tbsp ketchup
3 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 Tbsp lemon juice
3 Tbsp brown sugar
2 Tbsp butter
1 tsp salt
1 tsp paprika
1 tsp chili powder
1 tsp dry mustard
1/2 tsp cayenne
1 2 1/2 - 3 pound ready-to-cook broiler-fryer chicken, cut up

Combine water, ketchup, vinegar, Worcestershire, lemon juice, brown sugar, butter, and seasonings in a saucepan; heat to boiling. Dip chicken pieces in sauce. Divide in 2 or 3 servings, placing each serving on a piece of foil. Pour some sauce over chicken; seal foil leaving room for expansion of steam and place on grill or over hot coals. Cook 45-60 minutes. During last 15 minutes, open foil; brush with sauce. Serves 2 or 3.

(My version: I defrosted the chicken, during which time I brought the sauce to a boil. Then I put the chicken in the sauce and let it marinade in the sauce over the hot cooktop for just a few minutes - maybe 5 or 10 minutes. Then I put a layer of sauce and then the chicken in a 13x9 baking dish. I baked it for 15 minutes, took it out, flipped the chicken, spread more sauce, and cooked it for 20 more minutes.)

Zesty Lemon Spareribs

From: Betty Crocker: On the Grill

Ingredients:
6 lbs pork spareribs, cut into serving pieces
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup barbecue sauce

Place pork in Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender.

Remove pork to rectangular baking dish. Mix lemonade concentrate and barbecue sauce. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn pork to coat with marinade. Cover and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.

Heat coals or gas grill. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered, 4 inches from medium-hot heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.

What I did differently from the recipe:
We only had 3 lbs of ribs, so I just used a little less lemonade. I still did use the same amount of barbecue sauce. I'm glad, because more lemonade would have been way too much of a lemon flavor.

What I'll do differently next time:
Same.

Verdict:
Thumbs up! New favorite in our house! Stephen said to make sure to tell everyone you must turn these frequently. Because the sauce is sugar-based (the lemonade mix) the glaze will burn very easily. You can't get any easier than this, although I do admit it takes a lot of preparation time, but all of that is so easy.

We also grilled corn on the cob. I don't know how other people grill corn, but we slather the cobs in butter and salt, wrap them in aluminum foil and grill them. The corn was soooo good. Anyway, I didn't get a picture because it was ready about 5 minutes after the ribs, and I couldn't wait to dig into the ribs. :)

Ingredients:
6 lbs pork spareribs, cut into serving pieces
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup barbecue sauce

Place pork in Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender.

Remove pork to rectangular baking dish. Mix lemonade concentrate and barbecue sauce. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn pork to coat with marinade. Cover and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.

Heat coals or gas grill. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered, 4 inches from medium-hot heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.

Grilled Brown Sugar Pork Chops

From: The Internet

Ingredients:
1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops

Preheat an outdoor grill for high heat. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

What I did differently from the recipe:
We had four pork chops so I just used a little less of everything.

What I'll do differently next time:
Nothing!

Verdict:
Thumbs up!! This was awesome! The sauce was really watery but it was still great. For leftovers, I put the pork chop over the wild rice and covered it with the leftover sauce. I almost want to say it was better that way than the first time I had it! This is a keeper!

Printable version:

Ingredients:
1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops

Preheat an outdoor grill for high heat. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Teriyaki Chicken

Ingredients:
1/2 cup soy sauce
1/2 cup dry sherry or orange juice
2 Tbsp sugar
2 Tbsp vegetable oil
2 tsp grated gingerroot or 1/2 tsp ground ginger
2 cloves crushed garlic
8 bone-in chicken breast halves

In shallow glass or plastic dish mix all marinade ingredients. Add chicken; turn to coat. Cover dish and refrigerate, turning chicken occasionally at least 1 hour but no longer than 24 hours. As you grill the chicken, brush with marinade.

What I did differently from the recipe:
I halved it because we only had 3 chicken breasts. That was plenty of marinade. I substituted the sherry by adding an extra Tbsp of sugar and pouring in a bit of white vinegar - sorry, I didn't measure. It wasn't more than 1/4 cup. As usual, we didn't marinade it more than a few minutes. We were too hungry! Oh, and we mix the marinade in a ziploc bag and then put the chicken in. Less mess that way.

What I'll do differently next time:
Same stuff. Actually, I might use OJ next time instead of sherry if we have any in the house. I bet that would add a good flavor.

Verdict:
Thumbs up! This was a great marinade! And it was so easy.

Printable version:
Ingredients:
1/2 cup soy sauce
1/2 cup dry sherry or orange juice
2 Tbsp sugar
2 Tbsp vegetable oil
2 tsp grated gingerroot or 1/2 tsp ground ginger
2 cloves crushed garlic
8 bone-in chicken breast halves

In shallow glass or plastic dish mix all marinade ingredients. Add chicken; turn to coat. Cover dish and refrigerate, turning chicken occasionally at least 1 hour but no longer than 24 hours. As you grill the chicken, brush with marinade.

Yummy Honey Chicken

Ingredients:
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 tsp black pepper
chicken breast halves
2 cloves garlic

In a large bowl, whisk together the oil, honey, soy sauce and pepper. Before adding chicken, reserve a small amount of marinade to brush onto chicken while cooking. Place chicken and garlic in the bowl and marinade in the fridge at least two hours (the longer the better). Preheat the grill for high heat. Drain the marinade from the chicken and discard. Lightly oil the grill grate. Place the chicken on the grill; cook for 12-15 minutes, or until chicken juices run clear. Turn and brush with reserved marinade frequently.

What I did differently from the recipe:
We added the garlic in the very beginning with everything else. We also only marinated it 15 minutes because we were starving to death. It definitely had an incredible flavor even after only that long.

What I'll do differently next time:
No changes to the recipe, but this would be great as kabobs with some bell peppers and pineapple I think - or whatever you want to add.

Verdict: Thumbs up!