Coconut Lime Grilled Chicken and Rice

Lime and chicken are one of my favorite flavor combinations. I’m always on the hunt for a recipe where lime is actually the star of the show instead of just making a tiny cameo in the background. This one looked promising, and I had high hopes it would deliver.

I stuck pretty closely to the recommended 30-ish minute marinade. There was A LOT of lime in this marinade, and I wasn’t about to let all that acid turn my chicken into something with a questionable texture. Acid does things to chicken, y’all. And not always good things. Blech.

I also ran into the lemongrass problem. I couldn’t find it—or, more accurately, I wasn’t willing to pay what they wanted for it. So I improvised with a tablespoon of lemon juice and a little lemon zest to bring in that lighter citrus flavor.

And you know what? This chicken was fantastic! The lime didn't get lost in the marinade at all. It actually tasted like lime chicken, which is exactly what I was hoping for. I’d absolutely make this marinade again. Finding a recipe where the lime gets to be the star is apparently a bigger accomplishment than it should be!

My one mistake was I forgot to keep marinade aside to drizzle later. Didn't really miss it to be honest.

Coconut Lime Grilled Chicken and Rice

Recipe from Pinch of Yum

Serves 4

• juice and zest of 2-3 limes (about 1/4 cup)
• 2 tablespoons fish sauce
• 1/4 cup full fat coconut milk (solid / creamy stuff in a can for a creamier sauce)
• 1 tablespoon brown sugar
• 1 tablespoon lemongrass paste (or fresh grated lemongrass, if you have access!)
• half a jalapeño pepper, ribs and seeds removed
• 1 clove garlic
• small bundle of fresh cilantro
• small bundle of fresh mint
• Everything Else
• 1 lb. boneless skinless chicken thighs
• 1 1/2 cups rice, uncooked

Pulse all sauce ingredients together in a food processor until smooth.

Pour about half of the sauce over the chicken and allow to marinade for 30 minutes. (This 30 minute wait time is a good time to make some rice!)

Preheat a grill or grill pan to medium high heat. Cook the chicken on both sides until browned and fully cooked, about 4 minutes per side. Allow to rest for a few minutes.

Serve grilled chicken with rice and vegetables, and drizzle with remaining sauce.

Stovetop Carne Asada

I got the grill fired up again tonight, because apparently I have a personal rule that steak-like things do not belong on the stovetop. This recipe calls for cooking it inside, but y’all know that wasn’t happening.  If I’m making steak, it’s going on the grill.

The real reason I picked this recipe was the marinade. I used to watch Simply Mama Cooks on YouTube, where she made all kinds of authentic Mexican dishes. For some reason, she eventually stopped making cooking videos, but I remembered seeing this recipe a while back and knew I wanted to give it a try. Carne Asada is one of my favorites, so it didn’t take much convincing.

I went with flank steak and let it hang out in the marinade for about 3 hours. There’s a whole lot of citrus going on here, so I didn’t want to push the marinating time too far. And I’m glad I didn’t—the steak had plenty of flavor.

This is a really good marinade and one I’d happily make again. Assuming, of course, I remember where I put the recipe.

Stovetop Carne Asada

Recipe from Simply Mama Cooks

Serves 4

• 1/2 c low sodium soy sauce
• 1/4 c fresh juice of orange
• 1/4 c fresh juice of lime
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 1/2 tsp sugar
• 1/2 tsp black pepper
• 1 small onion, cut into rings
• 4 cloves garlic, chopped
• 2 1/2 lb beef skirt steak or flank steak

In a bowl, combine soy sauce, orange, lime, all dried spices and sugar. Mix well to combine. 

In a large plastic bag, combine steak, onion rings and garlic with the marinade. 

Marinate in the fridge 2-3 hours. Remove the marinated meat and set on the counter 15 to 20 minutes before cooking to remove the chill. 

Preheat your pan on medium high heat until the pan is hot. Sear meat on each side for 2-3 minutes. cook time will vary depending on the desired doneness your prefer. 

Once meat is cooked, remove from the skillet and set aside (cover in foil). Rest for 10 minutes, slice and serve.

Steak Kabobs

We had one of those beautiful Seattle days that practically begs you to get outside and fire up the grill. And if the grill is going, kebabs are always a good idea!

I happened to find some petite sirloin steaks on sale at the grocery store, so they were perfect for this recipe. The marinade is pretty straightforward—nothing fancy or complicated, just a handful of ingredients that work really well together.

I let the beef marinate for my usual five hours, and that turned out to be plenty of time. One ingredient that stood out to me was the red wine vinegar. I don’t come across it in beef marinades all that often, but it adds a really nice tang and gives the marinade a little something different.

Steak Kabobs

Recipe from Two Peas and Their Pod

Serves 4

• ¼ cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• Veggies: onion, mushrooms, zucchini, etc. You choose.

In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper.

Place the steak in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour so the meat can tenderize, can marinate for up to 8 hours.

Carefully thread the marinated meat along with the veggies, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill. Brush the meat and veggies with some of the remaining marinade. Discard the remaining marinade.

Grill the kabobs on high heat, for 8 to 10 minutes (depending on how you like your meat), turning the kabobs every couple of minutes.

Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.

Asian Chicken Marinade

There are marinades that are just fine, marinades you never want to make again, and then there are the ones that immediately earn a spot in the repeat rotation. This one? Definitely a repeat.

This chicken wasn't even on my menu for the week. I had a chicken breast sitting in the fridge that needed to be used, so I figured I'd throw it in this marinade and save it for lunch the next day. But once I started thinking about it, I decided to just make it for dinner and worry about tomorrow's lunch when tomorrow actually got here. Honestly, I wish I’d had a couple of chicken breasts ready to go because I would have happily marinated both.

There was, however, one little detail in the recipe that I completely overlooked. The marinade is supposed to be cooked before it goes on the chicken. I didn't realize this until I had already mixed everything together and poured it over the chicken.

Then I spotted the cornstarch.

"Wait...what's THAT for?"

A quick reread of the recipe answered my question. Ahhh. The cornstarch and water were meant to be added after the marinade was cooked, turning it into a thicker, stickier sauce.

Well...too late.

I skipped the cornstarch and water entirely and just used the marinade as-is. And you know what? I'm actually glad I did. The chicken turned out great, and I don't think I needed a thick, sticky coating on it anyway. Sometimes accidentally ignoring part of a recipe works out just fine.

Asian Chicken Marinade

Recipe from Oh Sweet Basil

Serves 4

• 2 teaspoons Ground Ginger
• 2 teaspoons Ground Pepper
• 1 teaspoon Onion Powder
• 6 Cloves Garlic, minced
• 1 Tablespoon Sweet Chili Sauce, found in the international section of the grocery store
• ⅔ Cup Soy Sauce, reduced sodium
• ⅔ Cup Balsamic Vinegar
• ⅔ Cup Honey
• ⅔ Cup Brown Sugar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water
• 4 Chicken Breasts

Make the Sauce: Whisk all the ingredients for the sauce together in a small saucepan. Heat over medium heat until it comes to a boil. When it starts to boil, whisk in the cornstarch and water mixture. Reduce the heat and let it simmer until thickened. Then let it cool completely.

Marinate the Chicken: Once the sauce is cool, pour half of it over the chicken in a ziploc bag. Let it marinate in the fridge for at least 1 hour. Reserve the other half of the sauce for later.

Grill the Chicken: Heat a grill to medium-high heat, then add the chicken and reduce the heat to medium. Cook for 5-6 minutes then flip and grill for 5-6 minutes more.

Marinate for at least 1 hour, but for best flavor, let it sit for 4–12 hours. You can marinate overnight for even deeper flavor.

Ribeye Steak Marinade

I was in the mood for steak this week, so naturally I started looking for a new marinade to try. I’d saved this recipe a few months ago, mostly because one ingredient had me scratching my head: butter. In a marinade. Instead of oil. Butter?! How exactly is that supposed to work?

After reading through the directions and realizing this involved an immersion blender and a little emulsifying magic, I figured, why not? I gave it a shot. And honestly? I’m still not convinced the butter did anything particularly spectacular for the steak. It certainly didn’t produce some kind of life-changing steak moment.

And before anyone asks, no, I did not use ribeye. Have you seen the price of ribeye lately? CACHING!  I used flank steak that I found on sale, because that is the only time flank steak makes it into my cart. If it isn’t on sale, I’m walking right past it.

As for the marinade, it was good. Just good. Nothing that made me stop mid-bite and declare, “OH MY GOD, THIS IS AMAZING!” It was a solid, dependable marinade and I’m glad I tried it, but I don’t think I’ll be dreaming about it anytime soon.

The recipe never actually tells you how to cook the steak, which I found a little odd. Not a problem, though—I fired up the grill because, well, steak belongs on the grill as far as I’m concerned.

I let the flank steak hang out in the marinade for about four hours, then tossed it on the grill and cooked it to perfection. In the end, it was a tasty steak, a successful dinner, and another recipe checked off the list. Sometimes that's enough.

Ribeye Steak Marinade

Recipe from Amanda's Cookin'

Serves 2

• ½ cup soy sauce
• 1 Tablespoon lemon juice
• ¼ cup Worcestershire sauce
• 2 Tablespoons butter
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 2 teaspoons onion powder
• 2 teaspoons brown sugar
• 1 Tablespoon minced garlic
• 1 Tablespoon Franks red hot sauce
• ½ teaspoon black pepper

Add all marinade ingredients to an immersion blender and blend to combine well.

Add marinade to a large glass dish or a plastic gallon zipper bag. Add 2 ribeye steaks and marinate in the refrigerator for a minimum of 2 hours, or up to 12 hours.

Remove meat from marinade and pat dry with paper towels. Allow to sit at room temperature, covered loosely with foil or plastic wrap, for about 20-30 minutes before cooking.

Garlic Parmesan Chicken Skewers

Photo from Moribyan.com

In the fantasy world, garlic is supposed to keep vampires away. After this meal, I’m pretty sure there won’t be a vampire within a hundred miles of my house—or anyone willing to get close enough to smell my breath. Whew!

Thankfully, the garlic overload is completely worth it because this chicken is delicious. It’s incredibly easy to make, and chances are you already have most of the ingredients sitting in your pantry.

I let the seasoning mixture hang out on the chicken while it came up to room temperature, which was about 30 minutes. Nothing complicated there.

But the real star of the show? That garlic butter you slather over the chicken right before serving. Oh. My. Goodness. That’s where the magic happens.

The original recipe called for the air fryer, but I skipped it. You know me—chicken and the grill are basically best friends. Plus, I wasn’t in the mood to dig the air fryer out from the back of the cabinet.

The grill worked beautifully, so don’t feel like you need an air fryer to make this. I’m willing to bet the oven would work just as well, too.

Easy, flavorful, and loaded with enough garlic to make any vampire think twice. What more could you ask for?

Garlic Parmesan Chicken Skewers

Recipe from Moribyan.com

Serves 4

CHICKEN SKEWERS

• 1.5 pounds chicken thighs, boneless and skinless, chopped into small pieces
• 1 to 2 tablespoons olive or avocado oil
• 1/2 tablespoon yellow mustard or 1 teaspoon dried mustard powder
• 1 1/2 teaspoon lemon pepper
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

GARLIC BUTTER

• 1/2 cup Challenge Unsalted Butter, melted
• 2 tablespoons parsley, finely chopped
• 1 tablespoon minced garlic
• 3 tablespoons grated parmesan
• 1/2 to 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano

In a small bowl, mix butter with parsley, garlic, parmesan, salt, black pepper, and oregano.

To a bowl, add the chicken along with mustard, lemon pepper, paprika, Italian seasoning, salt, garlic powder, onion powder, and black pepper. Mix together well.

After marinating, thread the chicken pieces onto skewers. If using wooden skewers, make sure they have soaked in water for 30 minutes to prevent them from burning. I like to add about 6 to 7 pieces onto each skewer.

Add the skewers to the air fryer and air fry for about 6 to 8 minutes at 425°F. Rotate the skewers and air fry again for about 6 to 8 minutes so both sides are golden.

Then take it out of the air fryer and brush with garlic butter.

Serve warm with ranch!

Thin Crispy Grilled Pesto Chicken

Photo from Oh
Sweet Basil

I'll admit, calling this a recipe is a bit generous. There are only two ingredients! But I’ve never made anything from the blog Oh Sweet Basil, so I’m counting it. My blog, my rules.

When pesto is the star of the show, though, it needs to bring some serious flavor. This is one of those recipes where homemade pesto really makes a difference. Normally, I keep bags of homemade pesto tucked away in the freezer, but I haven’t made any yet this year—and, of course, I was completely out.

I chose this recipe mostly because I happened to have a jar of pesto in the fridge. I originally bought it for a dip where the pesto was more of a supporting character. For that, it worked just fine. But as the main flavor in this dish? Not so much.

The jarred pesto just didn’t have enough punch. It was missing that fresh, bold basil-and-garlic flavor I expect from pesto, and without that, the whole dish fell a little flat.

So, lesson learned: if pesto is going to be the star, make sure you’re using a pesto that deserves the spotlight. Homemade would definitely be my first choice here.

Thin Crispy Grilled Pesto Chicken

Recipe from Oh Sweet Basil

Serves 4

• 2 Chicken Breasts, large, butterflied and separated to create 4 thin breasts
• Homemade Pesto

Cover both sides of the chicken with pesto and marinate for at least 30 minutes in a storage container or ziploc bag in the refrigerator.

Remove from bag and heat a grill to high heat with oiled grates.

Place the chicken on the grates and turn to medium for 3 minutes per side or until 165 degrees internal temperature.

Pollo Asado

Photo from Carlsbad
Cravings

Yet another pollo asado recipe. I'm determined to find a favorite. The problem is they are ALL good. 

I marinated this for 4 hours instead of my standard 5 because I lost track of time. Turns out 4 was perfect for the chicken chunks I used. 

Adding this one to the list of things to cook again.

Pollo Asado

Recipe from Carlsbad Cravings

Serves 4

• 4-5 pounds bone-in chicken thighs (I remove the skin)
• 1/3 c olive oil
• 1/2 c orange juice
• ¼ c lime juice
• 1 small yellow onion, chopped
• 6 cloves garlic, minced
• 2 ounces achiote paste
• 1 T EACH ground coriander, ground cumin, kosher salt
• 2 tsp EACH smoked paprika, dried oregano
• 1 tsp EACH pepper, chipotle chile pepper

Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag. Add chicken and turn to coat. Marinate in the refrigerator 4 to 24 hours. Let chicken sit at room temperature for 20-30 minutes before cooking. (If using chicken breasts, only marinate up to 12 hours or else it can become mushy.)

These instructions are for bone-in chicken thighs - adjust as necessary. Preheat the grill to medium-high heat, 425-450°F, clean and grease grates with vegetable oil. Grill chicken skin side down first (if leaving on). Grill for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 175 degrees F on an instant read thermometer. Transfer chicken to a cutting board and let rest 5 minutes before slicing.

Grilled Chicken Marinade

Photo from The
Country Cook

It’s been hot and smoky here in the PNW, which means the oven doesn’t need to be turned on. Ever. This is exactly the kind of weather that calls for firing up the grill and making a good chicken marinade.

This is a really solid marinade. Everything in it is something most people probably already have in their pantry, so it comes together quickly and easily. And, more importantly, it’s delicious. The Dijon mustard really adds a nice depth of flavor that I especially liked.

I marinated the chicken for about 4 hours this time. I got it started later than I had planned, but honestly, 4 hours was plenty of time. The chicken had plenty of flavor, and the marinade definitely had time to do its thing.

Easy, flavorful, and no need to turn on the oven. That’s a win during a PNW heat wave.

Grilled Chicken Marinade

Recipe from The Country Cook

Serves 4

1 cup olive oil

¾ cup soy sauce

¼ cup lemon juice

¼ cup mustard (Dijon or yellow)

¼ cup Worcestershire sauce

2 teaspoons minced garlic

1-½ teaspoons freshly ground black pepper

2 pounds chicken tenderloins

Combine 1 cup olive oil, ¾ cup soy sauce, 1/4 cup lemon juice, ¼ cup mustard, ¼ cup Worcestershire sauce, 2 teaspoons minced garlic and 1-½ teaspoons freshly ground black pepper and whisk together well.

Put 2 pounds chicken tenderloins into a lidded container or ziptop bag and pour marinade over top of chicken.

Make sure all the chicken is coated, then snap on the lid or zip the top closed.

Pop it into the refrigerator for at least 4 hours or overnight.

When chicken is ready, soak 6-8 wooden meat skewers in water for at least a half an hour (so they don’t burn on the grill). Obviously you can skip this step if using metal skewers.

Once skewers have soaked, begin threading chicken onto skewers.

Preheat grill to medium high heat (about 350F). Place skewers on clean grill.

Cook for about 5-6 minutes per side (until internal temp. is 165F degrees).

It's really important that you flip the chicken using tongs and you handle it by the meat portion of the skewer. Don't try flipping using the skewer itself.

Allow to cool for a couple of minutes before serving.

Baja Chicken

Photo from Amanda's Cookin'

The BFF came over for dinner and a movie last night, and since the weather was perfect, I was in the mood to fire up the grill. I'd bookmarked this recipe from Amanda's Cookin' a couple of months ago, and luckily I already had everything I needed on hand.

The real secret to this recipe is giving the chicken enough time to soak up all that flavor. The original recipe recommends marinating it for 12 hours, but that's a little too long for my liking when there's this much citrus involved. I've found that five hours is my sweet spot. In my opinion, it's the perfect amount of time to get plenty of flavor without the citrus starting to change the texture of the chicken.

Instead of grilling whole pieces, I cubed the chicken and threaded it onto skewers. More surface area means more marinade on every bite, and skewers are always easy to manage on the grill. It was a win-win.

This marinade was fantastic. The citrus really takes center stage, giving the chicken a bright, bold flavor that stands out without overpowering it. It's fresh, flavorful, and exactly what I want from a summer grilling recipe. This one is definitely making its way into my regular rotation.

Baja Chicken

Recipe from Amanda's Cooking

Serves 4

• 3 pounds boneless skinless chicken breasts trimmed
• ½ cup orange juice
• ¼ cup lime juice about 2-3 medium limes
• ½ cup chopped onion
• 1 large jalapeno pepper chopped
• ½ teaspoon lime zest
• ½ teaspoon orange zest
• 3 Tablespoons olive oil
• 2 Tablespoons tomato paste
• 1 teaspoon dried oregano
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons garlic salt
• ½ teaspoon black pepper

Place chicken breasts into a glass baking dish.

3 pounds boneless skinless chicken breasts

Combine all remaining ingredients in a mini food processor. Process ingredients until smooth.

Pour the marinade over the chicken, flipping and moving chicken to ensure all parts are in contact with the marinade. Tuck chicken under the marinade as best you can.

Cover with plastic wrap and marinate in the refrigerator for 12 hours.

30 minutes before cooking, remove chicken from the marinade and pat dry with paper towels. Removing surface moisture prevents the meat from steaming and allows for a better sear and flavorful crust formation.

Prepare grill (or you can cook in a skillet on the stovetop) by preheating to medium-high (about 375-400F). Clean grill grates with a grill brush then apply a thin coating of high point oil using long tongs and a piece of wadded up paper towel dipped in the oil.

Place chicken breasts on grill and cook for several minutes without disturbing. Turn chicken over and cook several more minutes. Continue cooking until internal temperature reaches 165F.

Remove to a clear plate and cover with foil, let rest 5-10 minutes before serving.

Grilled Steakhouse Kabobs

Photo from Creme
de la Crumb

Seattle has been serving up a couple of scorching hot days lately, and when it's that warm, the last thing I want to do is cook. I was busy those days anyway, so takeout and leftovers came to the rescue. But tonight the temperatures finally dropped, making it the perfect evening to fire up the grill.

As I was mixing up this marinade, it felt strangely familiar. Then it hit me—it reminded me of my all-time favorite "Better Than A-1" marinade that I first made way back in 2007. That recipe was in regular rotation for years before somehow slipping off my radar.

After comparing the two, I realized they're almost identical. The ingredient amounts vary just a bit, but the overall flavor is practically the same. It was like rediscovering an old favorite in a new recipe.

The kebabs turned out absolutely delicious. Even better, I managed not to overcook them for once! The steak stayed juicy and tender, the marinade added just the right balance of savory flavor, and dinner disappeared in no time. I'll definitely be adding this one back into my grilling rotation.

Grilled Steakhouse Kabobs

Recipe from Creme de la Crumb

Serves 4

• ¼ cup Worcestershire sauce
• ¼ cup balsamic vinegar
• 4 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic
• 1 tablespoon brown sugar
• 1 teaspoon black pepper
• 1 ½ pounds beef sirloin tips - (or similar grilling steak), cut into 1 ½ inch cubes
• 1 large red onion - sliced into 1 ½ inch pieces

Whisk together Worcestershire sauce, vinegar, soy sauce, Dijon mustard, garlic, brown sugar, and pepper. Add to a bag along with beef. Seal and marinate for 20 minutes or up to 14 hours (the longer the better!)

When ready to prepare, grease and preheat the grill. Skewer the onions and beef and grill over medium heat 8-10 minutes, turning throughout, until just cooked through or desired doneness is achieved. Serve garnished with parsley or cilantro if desired and steak sauce for dipping.

Pro tip: add mushrooms to take these to the next level!

Tandoori Chicken Skewers

Photo from Cooking
with Mima

While cleaning out my spice cabinet recently, I discovered that my favorite spice—garam masala—had lost its magic. Instead of that warm, fragrant aroma I love, it barely smelled like anything. Clearly it was time to toss the last little bit and buy a fresh jar.

The moment I opened the new container, my kitchen was filled with that unmistakable garam masala scent. It smelled so good that I immediately knew I needed to make something with it. Luckily, I already had the perfect recipe waiting.

I've also been experimenting with something else lately. A lot of Indian-inspired marinades use yogurt, and while I love the flavor it adds, I'm just not a fan of the texture it leaves on grilled meat. It can get a little gritty, which isn't my favorite.

Since I happened to have buttermilk in the refrigerator, I wondered if it would work as a substitute. After a little research (and a quick ChatGPT consultation), it sounded like it should provide the same tangy flavor while still tenderizing the meat.

I'm happy to report it worked beautifully. The first thing I noticed was what wasn't there—that gritty yogurt coating was completely gone. The chicken grilled up with a much smoother finish, and the flavor was nearly identical. The buttermilk delivered the same tanginess I was looking for without changing the overall taste of the marinade.

At this point, I'm not sure I'll be going back to yogurt. Buttermilk may have just become my new secret ingredient for grilled marinades.

Tandoori Chicken Skewers

Recipe from Cooking with Mima

Serves 4

• 1 cup yogurt
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon ginger and garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon turmeric powder
• 1 ½ lb skinless chicken thighs, cut into 1-inch size pieces

In a small bowl, combine the ingredients to marinate the chicken: yogurt, oil, lemon juice, garlic, ginger, red chili powder, cumin, garam masala, salt, turmeric, and black pepper.

Pour the marinade over the chicken pieces, ensuring they are well coated. Allow the chicken pieces to marinate for at least 30 minutes to absorb the flavors.

Thread the marinated chicken pieces onto wooden or metal skewers, pushing them until the end of the skewers. Make sure the chicken pieces are evenly distributed.

Preheat a griddle or grill pan over medium heat.

Place the chicken skewers on the griddle or grill pan, making sure they are evenly spaced. Cook for 8-10 minutes, turning the skewers often to ensure even cooking and to achieve a nice char on the chicken.

Once the chicken is cooked through and has a golden color, remove the skewers from the heat.

Garnish the chicken skewers with freshly chopped cilantro and squeeze lemon wedges.

Indonesian Chicken Skewers

Let’s just kick things off with some honesty: this recipe was weird. There, I said it!

In a classic move that will surprise absolutely no one who knows me, I didn't read the instructions all the way through before diving in (shocker, I know). If I had, I might have noticed that the entire base of the marinade was peanut butter. And we aren't talking a subtle, background-note hint of peanut butter—we are talking a lot of it.

Now, I’ve been trying to be more open-minded about unique flavor profiles lately, but peanut butter just doesn't scream "meat marinade" to me. Still, in the spirit of culinary adventure, I decided to trust the process and follow the recipe exactly as written. Mostly. I did cut it in half.

The verdict? Needless to say, I wasn't exactly impressed.

It was just way too overwhelmingly peanut butter-y. It totally hijacked the dish. If I ever make this one again, my first order of business will be cutting way back on the peanut butter so the other ingredients actually get a chance to stand out and shine.

Indonesian Chicken Skewers

Recipe from Tasty Kitchen 

Serves 4

• 4 Boneless, Skinless Chicken Breasts
• 1 cup Peanut Butter
• ½ cups Soy Sauce
• ½ cups Sweet Chili Sauce
• ¼ cups Brown Sugar
• ¼ cups Fresh Lime Juice
• 3 cloves Garlic
• 2 Red Bell Peppers
• 8 Green Onions
• 1 bunch Fresh Cilantro
• Salt And Pepper
• Red Pepper
• Unshelled Peanuts

Start with the marinade

Combine the peanut butter, chili sauce, soy sauce, brown sugar, lime juice, garlic (finely chopped), cilantro finely chopped (about a 1/3 cup), green onions finely chopped, salt, black and red pepper in a gallon zip block bag or large container with lid. 

Next cut the chicken breast into about 2 inch chunks and add to the marinade-make sure its fully submerged. Let it marinade in the fridge for one hour minimum to overnight. 

While its marinading take 8-12 cooking skewers and let them soak in water-this will prevent splintering when the skewers are cooking. Take the bell peppers and cut into 1/2 inch pieces. 

Chop up more cilantro and peanuts if you wish to garnish. 

When the chicken has marinaded for at least an hour or more, its time to assemble the skewers. Take 2-3 cubes of chicken and thread onto the skewers than slide on a piece of bell pepper, repeat those steps again. Once you have all the skewers assembled they are ready to put on the grill over high heat. Turn them on the grill every 2-3 minutes or so. They are done when you cut into them and the juices run clear.

Grilled Pollo Asado

Lately I've traded my meatball obsession for something new: Pollo Asado. I ordered it at one of my favorite Mexican restaurants not too long ago, and after the first bite I found myself wondering where it had been all my life. I followed that with collecting recipes. Before I knew it, I had saved ten different versions to try.

All these recipes for Pollo Asado start with the same foundation of orange juice and lime juice. They say us fresh, but I did not. From there, they all put their own spin on it. Some, like this recipe, use achiote paste (or powder) for that signature color and earthy flavor. Others rely on paprika, and a few skip both altogether. It's amazing how many variations there are on what is essentially the same dish.

This recipe was very similar to the one I made back in early July. The biggest difference was the addition of onion powder. To be honest, I'm not convinced it made a noticeable difference in the finished dish, but it certainly didn't hurt anything.

If you've read my blog for any length of time, you already know my thoughts on marinades. While you can get away with marinating the chicken for as little as 30 minutes, I still think five hours is the sweet spot. It gives the flavors plenty of time to work their way into the meat without overpowering it.

The original recipe also suggested setting aside some of the marinade before adding the chicken so it could be used for basting on the grill. I actually remembered to reserve it...and then completely forgot about it while cooking and dumped it down the drain. Oops! Maybe next time I'll remember to use it. Even without the basting, though, the chicken turned out flavorful and another delicious addition to my growing Pollo Asado recipe collection.

Grilled Pollo Asado

Recipe from Cookin' with Mima

Serves 4

• ½ cup fresh orange juice
• ½ cup fresh lime juice
• 3 tablespoons vegetable oil, or avocado oil
• 2 tablespoons minced garlic, or 4 large cloves
• 1 ½ tablespoons achiote powder or Mexican red chili powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin powder
• 1 teaspoon salt
• ½ teaspoon black pepper powder
• 2 lbs. chicken thighs, boneless & skinless
• 2 tablespoons chopped cilantro, to garnish
• Lime wedges, to garnish

In a small bowl, whisk together the orange juice, lime juice, oil, garlic, red chili powder, onion powder, oregano, cumin powder, salt, and pepper. Preserve a little bit of the marinade. JW Note: Because I used achiote paste, whisking won't work. I zipped them in the bullet, but a food processor would work as well.

Add the chicken thighs to the bowl and allow them to marinate for at least 30 minutes.

Preheat a grill pan or outdoor grill. Place the marinated chicken thighs on the grill pan or grill over medium heat. Cook the chicken for 4-5 minutes on each side until it is fully cooked and has beautiful grill marks. Brush with some of the preserved marinade before taking it out.

Transfer the grilled chicken thighs to a serving platter. Garnish the chicken with chopped cilantro and serve it with lime wedges on the side.

Easy Grilled Butter Chicken Kebabs

Photo from 
Bonappeteach

If you've been around here for a while, you already know my feelings about Butter Chicken—it's absolutely da BOMB. It has officially claimed the top spot as my favorite thing to order at an Indian restaurant. But with restaurant prices these days (seriously... have you seen them lately?), I'm trying to eat out less, which means it's time to recreate those favorites at home.

When I came across this recipe, I thought it was a fun twist on traditional Butter Chicken. Instead of simmering the chicken in the sauce, you grill it and serve the butter chicken sauce on the side for dipping. I loved the idea.

Well... that was the plan.

The Pantry Goat made an unexpected visit, and by dinnertime I just wasn't feeling ambitious enough to make the dipping sauce. The chicken had already been marinating, so I fired up the grill and called it good. Honestly? I don't think I missed it all that much. The marinade packed plenty of flavor on its own.

The seasoning was exactly what I was hoping for, with all those warm, familiar butter chicken spices. My only complaint wasn't about the flavor—it was the texture. I'm beginning to realize that Greek yogurt marinades aren't my favorite for grilling. Because they're so thick, they tend to cook onto the chicken with a slightly grainy texture that I'm just not crazy about.

Even so, the chicken turned out juicy, flavorful, and definitely worth making again. Next time I'll probably make the dipping sauce just to see how much it adds, but even without it, this recipe was a winner.

Easy Grilled Butter Chicken Kebabs

Recipe from Bonappeteach

Serves 4

• 2 lbs. Skinless/Boneless Chicken Thighs sub with chicken breast

Butter Chicken Marinade:

• 1 cup Labneh or Greek Yogurt
• 1 Lemon juiced
• 1 tsp Lemon Zest
• 1 tbsp. Tomato Paste
• 1/2 tsp Fresh Ginger minced
• 2 Garlic Cloves minced
• 1 tsp. Garam Masala
• 1 tsp. Tumeric
• 1 tsp. Cumin
• 1/2 tsp. Paprika
• 1 tsp Salt
• 1 tsp. Black Pepper

Butter Chicken Sauce:

• 3 tbsp. Butter
• 1/2 small Yellow Onion grated or pureed
• 2 Garlic Cloves minced
• 1/2 tsp. Fresh Ginger minced
• 1 tbsp Tomato Paste
• 1/4 cup Tomato Puree
• 1/2 cup Full Fat Coconut Milk or heavy cream
• 3 tbsp. Labneh
• 1 tsp Garam Masala
• 1 tsp Cumin
• 1 tsp Salt

For The Marinade:

Trim the chicken thighs to remove any excess fat and dice into equal one-inch size pieces.

In a mixing bowl, whisk together the labneh or yogurt, lemon juice, and tomato paste. Then add in the ginger, garlic, spices, salt, and black pepper and whisk again until combined. This should be a fairly thick mixture.

Fold in the diced chicken pieces until fully coated and place them in the refrigerator to marinade for a minimum of two hours or overnight.

For The Butter Chicken Sauce:

In a pan over medium heat, add the butter and allow it to fully melt. Add the grated onion, garlic, and ginger into the pan to cook with the butter for 1-2 minutes.

Add in the dried spices and cook for another 1-2 minutes or until the spices are fragrant and aromatic.

Stir in the tomato paste and tomato sauce and continue to cook, reducing the temperature a bit if needed.

Slowly pour in the coconut milk and labneh and whisk everything together until fully combined. Keep stirring to prevent the sauce from burning and let it cook over low heat until thickened.

Remove from the heat and set it aside to cool slightly. You can brush this sauce onto the chicken at the end of the grilling process and serve with extra sauce on the side.

How To Grill Butter Chicken Kebabs:

Preheat the grill to medium-high heat (around 400 F) and set the grill for two-zone cooking (having a direct heat and indirect heat side of the grill).

Place the marinated grilled chicken onto the skewers and set them over a wire rack. Place the chicken skewers (leaving them on the rack) onto the indirect side of the grill to begin cooking (this helps the marinade bake onto the chicken and not burn).

Let the skewers cook like this for about 10-15 minutes or until they reach an internal temperature of about 165 F. While this is cooking over indirect heat, you can prepare the sauce.

Once the chicken thighs have reached an internal temperature of about 165 F. (they are technically cooked) move them to the direct heat side of the grill to cook for 1-2 minutes per side, flipping often to caramelize and develop a nice smoky char.

Continue to do this until the chicken thighs reach an internal temperature of 180-185 F. (This makes the texture of chicken thighs much more palatable. If using chicken breast only cook to 165 F.).

Brush with the prepared butter chicken sauce and serve with garnished cilantro and enjoy!

Pollo Asado

About a month ago, my friend France and I met up at our favorite Mexican restaurant for what was supposed to be a quick queso fix. Of course, queso turned into dinner, and instead of ordering one of my usual favorites, I decided to branch out and try their Pollo Asado.

One bite and I was hooked.

Not long after, the Facebook algorithm did what it occasionally does best and dropped a Pollo Asado recipe right into my feed. Since I already had almost everything I needed, adding it to this week's menu was an easy decision.

The only ingredient I was missing was achiote paste, which probably isn't something most people keep tucked away in their pantry. Thankfully, Amazon came to the rescue, and a jar showed up on my doorstep a couple of days later.

So what exactly is achiote paste?

According to Google, "Achiote paste, also known as recado rojo, is a vibrant, earthy seasoning staple in Mexican, Central American, and Caribbean cuisines. It is made by blending ground annatto seeds (which give it its deep red color) with vinegar, citrus juice, and warm spices like cumin, garlic, and cloves."

If you've never used it before, don't let the bright red color fool you. It's not spicy at all. Instead, it adds a rich, earthy flavor that gives dishes a distinctive depth. I've used it in a few other Mexican-inspired recipes over the years.

As for this recipe? It was an absolute winner. I can't say whether it tasted exactly like the Pollo Asado from our favorite restaurant, but honestly, I didn't care. It was incredibly flavorful, juicy, and one I'll definitely be making again.

The best part? I currently have seven different Pollo Asado recipes waiting in the wings. They all take a slightly different approach, and now I'm on a mission to find my ultimate favorite. Stay tuned—this Pollo Asado adventure is just getting started.

Pollo Asado

Recipe from Kevin's Cooking

Serves 6

• 5 lb whole chicken cut into 8 pieces
• 1/2 cup olive oil
• 6 garlic cloves minced
• 2 tsp ground cumin
• 2 tsp kosher salt
• 2 tsp ground black pepper
• 2 tsp Mexican oregano
• 2 oz achiote paste optional (you will only use 2 oz. in this recipe. See Note 1)
• 1/2 cup fresh orange juice
• 1/2 cup fresh lime juice

Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.

Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine. Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and massage the bag, then transfer to a refrigerator to allow the chicken to marinate a minimum of 45 minutes, but I recommend 4 hours or up to overnight (8 hours).

Grilling: Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade. We will be grilling with indirect heat.

For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for mine I keep the top Medium, middle Low and the bottom Medium).

Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during cooking, as there is no need for grill marks.

Traditional Peruvian Chicken Marinade

Photo from Bon
Appeteach

What feels like a lifetime ago, a former friend made Peruvian chicken at a Fourth of July gathering. I remember taking one bite and instantly falling in love with the flavors. It's funny how certain foods can stay with you long after the people and circumstances fade into the background.

I never managed to get her recipe, and I've always been a little disappointed about that. Every so often I'd think about that chicken and wonder if I'd ever find a version that captured the same magic.

So when I stumbled across this recipe, I was curious. Would it be anything like the Peruvian chicken I remembered? Could I even recall those flavors accurately after all this time?

What is Peruvian chicken anyways? According to the author of the Bon Appteach blog: 

"Peruvian chicken, also known as pollo a la brasa is a spit-roasted chicken available all over the country! It is marinated in a traditional Peruvian chicken marinade consisting of soy sauce, lime, garlic, and ají amarillo paste. This marinade penetrates deep into the meat, creating a tender and flavorful chicken.  In Peru, you will find this chicken served with french fries, salad, and sometimes rice. It is almost always served with a spicy green sauce called aji verde, which is packed with cilantro for an herbaceous flavor."

The secret, as it turns out, is aji amarillo paste.

I'd never used it before and couldn't find it at any of my local stores, so I ordered a jar from Amazon. When it arrived, I wasn't quite sure what to expect. The aroma was tangy and slightly spicy, but the flavor itself wasn't overwhelmingly hot. Instead, it had a unique, vibrant taste that's hard to describe but impossible to forget. It's made from yellow chili peppers and gives the chicken its signature flavor.

I marinated the chicken for five hours—because apparently that's my answer to every marinade recipe—and then tossed it on the grill. The result was absolutely incredible.

The flavors were warm, savory, and comforting, and with the very first bite I was transported right back to that long-ago Fourth of July celebration. Food memories are funny that way.

I've made several Peruvian chicken recipes over the years, but none of them quite hit the mark. Looking back, I realize they all had one thing in common: none of them included aji amarillo paste. After making this version, I'm convinced that's the key ingredient that gives Peruvian chicken its distinctive flavor.

This recipe didn't just come close to the one I remembered—it surpassed every other version I've tried. And now that I've finally found it, I know it'll be making a regular appearance on my grill.

Traditional Peruvian Chicken Marinade

Recipe from Bon Appeteach

Serves 4

• 1/2 cup Olive Oil
• 1/2 cup Soy Sauce
• 1/2 cup Lime Juice
• 6 Garlic Cloves minced
• 2 tbsp Aji Amarillo Paste
• 1 tbsp Cumin
• 1 tbsp Paprika
• 1 tsp Oregano
• 1 tsp Black Pepper

Make the marinade by combining the soy sauce, lime juice, garlic, aji Amarillo paste, olive oil, and spices in a bowl. Whisk to combine.

Pour the marinade over the chicken and let it marinate for 2 hours or overnight.

Prepare the chicken by grilling over direct heat, pan searing, or air frying. The chicken should be cooked until it hits 165 F. internal.

Grilled Ginger-Soy Pork Chops

Pork isn't a protein I cook very often. Every now and then it shows up in my random recipe selection, but if I'm being completely honest, most of the pork recipes in my collection are various versions of carnitas.

When I came across this recipe, though, it immediately caught my attention. Seattle has finally been serving up some hot, sunny weather, which makes it the perfect time to fire up the grill. Then again, let's be honest—it's always grilling season at Chez Jenn's.

For this recipe, I picked up a thick, bone-in pork chop and let it marinate for about five hours. That's my magic number when it comes to marinades. It gives the meat plenty of time to soak up flavor without requiring me to plan an entire day ahead.

The grilling process took a little longer than I expected. The chop was about an inch thick, and since pork isn't something I cook regularly, I wasn't entirely sure how long it would need on the grill. It definitely took longer than I had planned, but thankfully it turned out juicy and delicious.

The marinade was the real winner here. The combination of soy sauce and ginger gave the pork a wonderful savory flavor with just the right amount of zing. As I was eating it, I kept thinking how fantastic this marinade would be on chicken as well. This is definitely one I'll be keeping in my recipe rotation.

Grilled Ginger-Soy Pork Chops

Recipe from Kalyn's Kitchen

Serves 4

• 6 bone-in pork chops
• 1/4 c peanut oil (or other high-heat oil)
• 1/4 c soy sauce  
• 1/4 c rice vinegar 
• 1 tsp dried chili pepper flakes (see notes)
• 2 tsp ginger puree (sometimes called ground ginger in Asian markets)
• 2 tsp garlic puree (sometimes called ground garlic in Asian markets)
• 1 tsp dried mustard

Mix together the oil, soy sauce, rice vinegar, dried chile flakes, ginger puree, garlic puree, and dried mustard to make the marinade.

Pour marinade over the pork chops and marinate 6-8 hours or longer.

When you’re ready to cook, take the pork chops out of the fridge, drain in a colander placed in the sink, and let them come to room temperature.

Spray grill with non-stick grilling spray and preheat grill to medium hot.

Lay pork chops at an angle to the grill grates and cook 4-5 minutes (or until you see nice grill marks when you lift up the edge.)

Turn pork chops over and cook 4-5 minutes more on the second side, or until the pork chops feel firm, but not hard to the touch. (Actual cooking time will depend on the thickness of the pork chops.

Sesame Chicken Kabobs

Photo from
Damn Delicioius

On Sunday, I decided to do a little meal prep for the week. And by "little meal prep," I mean I cooked one extra chicken breast so I'd have an easy lunch waiting for me later in the week.

That chicken became this Sesame Chicken, and unfortunately, it just didn't wow me. Today I paired it with my current food obsession—this cucumber salad—and sat down expecting a lunch packed with flavor.

Maybe part of the problem was that I ate the chicken cold, but I was still hoping for a bold sesame punch. Instead, the flavor felt pretty muted and left me a little disappointed.

The good news? The cucumber salad completely stole the show. Again. Crisp, tangy, refreshing, and packed with flavor, it was easily the best part of the meal. At this point, I'm finding excuses to make it almost every day.

Not every recipe can be a winner, but at least this lunch had one shining star.

Sesame Chicken Kabobs

Recipe from Damn Delicious

Serves 4

• ⅓ cup reduced sodium soy sauce
• 3 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon Dijon mustard
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 ½ tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.

Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.

Preheat grill to medium heat.

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Best Chicken Marinade

Chicken marinades are one of my favorite ways to keep grilled chicken interesting. Over the years, I've probably tried hundreds—maybe even thousands—of different combinations. Some are forgettable, while others immediately earn a spot in the "make again" pile.

With the weather cooperating and the grill calling my name, this recipe landed on my menu at exactly the right time. I paired the chicken with a single-serving broccoli casserole, and together they made a simple but incredibly satisfying meal.

There's nothing overly complicated about this marinade, and that's part of its charm. I cut the chicken into bite-sized chunks, which is my preferred method because it gives you plenty of flavorful edges and cooks quickly on the grill. After five hours in the marinade—my sweet spot for maximum flavor without overdoing it—the chicken was ready for the grill.

The result was juicy, flavorful chicken with just the right amount of char from the grill. Sometimes the best recipes aren't the flashy ones; they're the simple, reliable recipes that remind you why grilling is so wonderful. This one definitely falls into that category.

Best Chicken Marinade

Recipe from House of Nash Eats

Serves 4

• 2 pounds chicken breasts or thighs (or other meat or veggies)
• ⅓ cup olive oil
• ¼ cup brown sugar
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 2 teaspoons Kosher salt
• 1 teaspoon ground black pepper

In a large bowl, combine the olive oil, brown sugar, soy sauce, lemon juice, balsamic vinegar, Worcestershire sauce, minced garlic, smoked paprika, kosher salt, and black pepper. Whisk well to combine all the ingredients. The marinade can be stored in the fridge for up to 1 week before use.

Place the chicken and the marinade in a large resealable ziplock bag. Ensure all the chicken pieces are well-coated. Seal the bag, removing as much air as possible, and marinate for at least 30 minutes, preferably 4-6 hours, or even overnight in the refrigerator.

Preheat your grill to medium heat, about 350-400 degrees F. Grill the chicken for 4-6 minutes per side, until the internal temperature reaches 165 degrees F. Remove the chicken from the grill and let it rest for at least 5 minutes before serving to allow the juices to redistribute.