I can’t stop eating tacos al pastor lately! My addiction is so strong that I just knew I had to learn to make this delicious pork recipe at home! I utilized pork sirloin roast for its mild flavor, tender texture, and low fat content. Grilling the pork locks in the flavor, creating a moist and tender taco meat. The marinade is made with chicken broth, white vinegar, chipotle peppers, garlic, and spices to create a wonderfully savory flavor that’s just the right amount of spicy. I can’t get enough!

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Tacos Al Pastor Recipe

Tender, marinated, and grilled pork is packed with flavor to make the most delicious taco meat for these homemade tacos al pastor.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Marinade Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 6

Calories 380kcal

Author Laurel Perry

Equipment

• High Powered Blender
• Grill or Indoor Grill Pan

Ingredients

For the Pork

• 2 pounds boneless pork sirloin roast*
• 1 pineapple**
• 1 white onion roughly chopped
• ½ cup low-sodium chicken broth
• ¼ cup distilled white vinegar
• 2 tablespoons ancho chili powder
• 4 cloves garlic
• 1 chipotle pepper in adobo sauce + 2 tablespoons adobo sauce from the can
• 1½ teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin

For Serving

• 12 corn tortillas
• Lime wedges
• Chopped fresh cilantro
• Diced onion

Instructions

• Slice the sirloin into thin slices. Place in a large bowl.
  2 pounds boneless pork sirloin roast*
• Prepare the pineapple by peeling it, slicing it into quarters, and removing the core. Chop one of the quarters into a large dice and place it in the blender. Slice the other quarters into large wedges and set aside.
  1 pineapple**
  
• To the blender, add the onion, chicken broth, vinegar, ancho chili powder, garlic, chipotle chili, adobo sauce, salt, oregano, and cumin. Blend until smooth.
  1 white onion, ½ cup low-sodium chicken broth, ¼ cup distilled white vinegar, 2 tablespoons ancho chili powder, 4 cloves garlic, 1 chipotle pepper in adobo sauce, 1½ teaspoons kosher salt, 1 teaspoon dried oregano, 1 teaspoon ground cumin
  
• Pour the marinade over the meat and toss well to coat. Cover and refrigerate for 2 hours and up to 3 days.
  
• Heat your grill, or grill pan, over medium-high heat. Grill the meat in batches until cooked through, 2-4 minutes per piece.
  
• Grill the pineapple until charred.
  
• Chop the meat and pineapple into small bite-sized pieces. Serve in tortillas with lime wedges, cilantro, and onion.
  Lime wedges, Chopped fresh cilantro, Diced onion, 12 corn tortillas
  

Video

Notes

*I like boneless pork sirloin roast for this recipe, but pork butt also works.

**Fresh grilled pineapple adds flavor, sweetness, and acidity to the dish. It creates a great contrast to the salty and savory pork!

Nutrition

Serving: 2tacos | Calories: 380kcal | Carbohydrates: 47g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 732mg | Potassium: 981mg | Fiber: 7g | Sugar: 17g | Vitamin A: 890IU | Vitamin C: 75mg | Calcium: 94mg | Iron: 3mg

How to Make Tacos Al Pastor Step by Step

Prep the Meat and Pineapple: Slice 2 pounds of boneless pork sirloin roast into thin slices and place in a large bowl. Prepare the pineapple by peeling it, slicing it into quarters, and removing the core. Chop one of the quarters into a large dice and place it in the blender. Slice the other quarters into large wedges and set aside.

Make the Marinade: To the blender, add 1 roughly chopped white onion, ½ cup of low-sodium chicken broth, ¼ cup of distilled white vinegar, 2 tablespoons of ancho chili powder, 4 cloves minced garlic, 1 chipotle pepper in adobo sauce (plus 2 tablespoons of the sauce), 1½ teaspoons of kosher salt, 1 teaspoon of dried oregano, and 1 teaspoon of ground cumin. Blend until smooth.

Marinate the Meat: Pour the marinade over the meat and toss well to coat. Cover and refrigerate for at least 2 hours, or up to 3 days (the longer, the better, in my opinion!).

Grill the Meat: Heat your grill (or grill pan) over medium-high heat, then grill the pork in batches until cooked through, 2-4 minutes per piece.

Grill the Pineapple: Grill the pineapple pieces until charred.

Chop and Serve: Chop the al pastor meat and pineapple into small bite-sized pieces. Serve as tacos in 12 corn tortillas with lime wedges, chopped fresh cilantro, and diced onion.

How to Store and Reheat

Store leftover tacos al pastor components in separate airtight containers in the refrigerator for up to 4 days. Reheat the pork in a skillet set over medium-low heat, or in the microwave until warmed through.

Serving Suggestions

I love to serve these tacos al pastor with Mexican rice, esquites, and refried beans just like at my favorite restaurant. And don’t forget the margaritas!

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The post Tacos Al Pastor appeared first on The Cookie Rookie®.

I’m always looking for new ways to get more greens in my life, and coating them in tangy honey mustard dressing makes me crave my veggies! This honey mustard chicken salad is so tasty—plus, it’s super simple to put together for a quick lunch. I like to cook the chicken, make the crumbled cooked bacon, and prep the veggies early in the week so all I have to do is toss everything together and go!

Tips for Beginners

• If you don’t have a grill or grill pan, it’s easy to pan-sear the chicken instead.
• When I’m looking to save time, I’ll skip prepping the chicken and just use a rotisserie chicken from the store. It’s a bit less flavorful, but it does the trick in a pinch.
• I recommend waiting to dress the salads until you’re ready to serve them. This will help prevent early wilting.

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Honey Mustard Chicken Salad

This honey mustard chicken salad is packed with tender greens, juicy tomatoes, creamy avocado, savory bacon, and more!

Step-by-step photos can be seen below the recipe card.

Course Lunch, Main Course, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinade Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 salads

Calories 609kcal

Author Laurel Perry

Ingredients

For the Dressing and Marinade

• ½ cup Dijon mustard
• ½ cup mayonnaise
• ¼ cup honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil

For the Salad

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper to taste
• 4 slices bacon chopped
• 6 cups mixed greens
• 1 cup cherry or grape tomatoes halved
• 1 avocado sliced
• ¼ cup sliced green onions
• ¼ cup thinly shaved radish

Instructions

• In a medium bowl, whisk the dressing ingredients together until combined.
  ½ cup Dijon mustard, ½ cup mayonnaise, ¼ cup honey, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil
  
• Pat the chicken breasts dry and slice them in half into cutlets. You should have four in total. Season both sides with salt and pepper. Place them in a large Ziplock bag.
  2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
  
• Add ⅓ of the mixture to the chicken and place the rest in the refrigerator for serving. Seal the top of the bag with the chicken and toss to coat in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.
  
• Heat your grill or grill pan to medium-high.
• Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.
  
• When the chicken is cool enough to handle, slice it into strips.
  
• While the chicken is cooking, cook the bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.
  4 slices bacon
  
• To assemble, divide the greens between bowls. Top with chicken, bacon, tomatoes, avocado, green onion, and radishes. Drizzle over the remaining dressing and serve.
  6 cups mixed greens, 1 cup cherry or grape tomatoes, 1 avocado, ¼ cup sliced green onions, ¼ cup thinly shaved radish
  

Video

Notes

Storage: Store honey mustard chicken salad in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1salad | Calories: 609kcal | Carbohydrates: 28g | Protein: 32g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1399mg | Potassium: 1015mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1207IU | Vitamin C: 28mg | Calcium: 55mg | Iron: 2mg

How to Make Honey Mustard Chicken Salad Step by Step

Whisk the Dressing: In a medium bowl, whisk ½ cup of Dijon mustard, ½ cup of mayonnaise, ¼ cup of honey, 2 tablespoons of apple cider vinegar, and 2 tablespoons of olive oil together until combined.

Season the Chicken: Pat 2 boneless, skinless chicken breasts dry and slice them in half into cutlets. You should have four in total. Season both sides with salt and pepper. Place them in a large Ziplock bag.

Marinate the Chicken: Add ⅓ of the dressing mixture to the chicken and place the rest in the refrigerator for serving. Seal the top of the bag with the chicken and toss to coat in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.

Grill the Chicken: Heat your grill or grill pan to medium-high. Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.

Slice the Chicken: When the chicken is cool enough to handle, slice it into strips.

Cook the Bacon: While the chicken is cooking, cook 4 slices of chopped bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.

Assemble the Salads: To assemble, divide 6 cups of mixed greens between 4 bowls. Top with chicken, bacon, 1 cup of halved tomatoes, 1 sliced avocado, ¼ cup of sliced green onion, and ¼ cup of thinly shaved radishes. Drizzle over the remaining dressing and serve.

How to Store and Reheat

As with any salad, I recommend storing the greens, meat, and dressing separately until ready to serve. Everything will keep for up to 3 days in the refrigerator. Gently toss together and top with the chicken just before serving.

more salad recipes to try!

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The post Honey Mustard Chicken Salad appeared first on The Cookie Rookie®.

I’m a big lover of spicy food, but my kids aren’t quite there yet. I only used 2 chili peppers in this jerk chicken recipe to keep it on the milder side while still having a bit of a kick. When I’m making it for adults only, I usually add a few more peppers, but it’s super delicious as is. There are so many other flavors at play that really create a wonderful taste experience!

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Jerk Chicken Recipe

Made with spicy scotch bonnet peppers and warming spices, this Jamaican jerk chicken really packs a punch!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Jamaican

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Marinade Time 8 hours hours

Total Time 9 hours hours

Servings 6 leg quarters

Calories 551kcal

Author Laurel Perry

Equipment

• Food Processor
• Grill or Indoor Grill Pan

Ingredients

• 1 medium onion rough chopped
• 3 medium scallions rough chopped
• 2 scotch bonnet chili peppers rough chopped
• 2 cloves garlic rough chopped
• 4 teaspoons ground allspice
• 4 teaspoons ground cinnamon
• 4 teaspoons ground ginger
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• ¼ cup low-sodium soy sauce
• ¼ cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 5 pounds chicken leg quarters (or use your favorite cuts)
• Lime wedges optional, for serving

Instructions

• Add the onion, scallions, chiles, and garlic, to a food processor fitted with an “S” blade. Princess until finely chopped, scraping down the sides as needed.
  1 medium onion, 3 medium scallions, 2 scotch bonnet chili peppers, 2 cloves garlic
  
• Add in the allspice, cinnamon, ginger, thyme, pepper, and salt. Process until the spices are evenly distributed.
  4 teaspoons ground allspice, 4 teaspoons ground cinnamon, 4 teaspoons ground ginger, 1 teaspoon dried thyme, 1 teaspoon ground black pepper, 1 teaspoon kosher salt
  
• Pour in the soy sauce, vinegar, brown sugar, and olive oil. Process until a smooth paste forms.
  ¼ cup low-sodium soy sauce, ¼ cup apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons olive oil
  
• Place the chicken in a shallow baking dish. Pour over the marinade and toss to coat. Cover and refrigerate overnight.
  5 pounds chicken leg quarters
  
• Heat an outdoor grill or grill pan over medium heat. Once hot, grill for 40-50 minutes or until the chicken is cooked through. Baste occasionally during the first 20 minutes of cooking time.
  
• Serve with lime wedges.
  Lime wedges

Video

Notes

• Make this marinade spicy! Scotch Bonnets are the traditional choice, but Habaneros also work well.
• I used bone-in, skin-on chicken leg quarters, but any cut of chicken will work with this recipe. You may need to adjust the grill time depending on the size of the chicken pieces and whether they are bone-in or boneless.

Nutrition

Serving: 1leg quarter | Calories: 551kcal | Carbohydrates: 11g | Protein: 37g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 957mg | Potassium: 593mg | Fiber: 2g | Sugar: 5g | Vitamin A: 325IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 3mg

How to Make Jerk Chicken Step by Step

Gather all your ingredients.

Pulse the Veggies: Add 1 medium rough-chopped onion, 3 medium rough-chopped scallions, 2 rough-chopped scotch bonnet chiles, and 2 rough-chopped cloves of garlic, to a food processor fitted with an “S” blade. Princess until finely chopped, scraping down the sides as needed.

Add the Spices: Add in 4 teaspoons of ground allspice, 4 teaspoons of ground cinnamon, 4 teaspoons of ground ginger, 1 teaspoon of dried thyme, 1 teaspoon of ground black pepper, and 1 teaspoon of kosher salt. Process until the spices are evenly distributed.

Mix the Marinade: Pour in ¼ cup of low-sodium soy sauce, ¼ cup of apple cider vinegar, 2 tablespoons of brown sugar, and 2 tablespoons of olive oil. Process until a smooth paste forms.

Marinate the Chicken: Place 5 pounds of chicken leg quarters in a shallow baking dish. Pour over the marinade and toss to coat. Cover and refrigerate overnight.

Grill the Chicken: Heat an outdoor grill or grill pan over medium heat. Once hot, grill for 40-50 minutes or until the chicken is cooked through. Baste occasionally during the first 20 minutes of cooking time. Serve with lime wedges.

How to Store and Reheat

Store leftover jerk chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 10-15 minutes, or until warmed through.

Serving Suggestions

I usually serve jerk chicken with some Basmati rice or this spiced rice pilaf. I love to top it with my easy mango salsa and add a side of grilled corn on the cob. Yum!

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The post Jerk Chicken appeared first on The Cookie Rookie®.

I think I tend to favor chicken breast for my best chicken recipes, but these yogurt marinated chicken thighs have completely changed my mind. They’re super easy to make– just mix the marinade, let the chicken sit in the refrigerator, grill, and done! Nothing complicated here, just plan for a bit of marinating time and you’re good to go. I’m so excited to be able to use the grill more often now that summer is here, so recipes like this are here to stay. Yum!

How to Store and Reheat

Store leftover yogurt marinated chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight before reheating in a pan set over medium-low heat until warmed through.

Serving Suggestions

I like to serve these yogurt marinated chicken thighs with some basmati rice or naan bread, as well as some classic grilled vegetables. So delicious and simple!

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Grilled Yogurt Marinated Chicken Thighs

These yogurt marinated chicken thighs are flavored with ginger, garlic, garam masala, and more. The yogurt makes them so tender and juicy!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Marinate 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 thighs

Calories 164kcal

Author Becky Hardin

Equipment

• Grill or Indoor Grill Pan

Ingredients

• 1 cup plain whole milk yogurt
• 1 tablespoons olive oil
• 1 tablespoon garam masala
• 2 tablespoons garlic paste (or 3 tablespoons minced garlic)
• ½ tablespoon ground ginger
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 12 boneless, skinless chicken thighs

Instructions

• Combine all ingredients except for the chicken in a large bowl and stir well to combine.
  1 cup plain whole milk yogurt, 1 tablespoons olive oil, 1 tablespoon garam masala, 2 tablespoons garlic paste, ½ tablespoon ground ginger, 1 teaspoon crushed red pepper flakes, 1 teaspoon sea salt, ½ teaspoon ground black pepper
  
• Add in the chicken thighs and toss to coat. Spoon the yogurt mixture over the chicken to make sure all is covered.
  12 boneless, skinless chicken thighs
  
• Cover and marinate in the refrigerator for 2-4 hours.
  
• Coat the grates of a grill (or a grill pan) with oil. When ready to cook, heat the grill or grill pan to medium-high heat (375-450°F).
  
• Remove the chicken from the yogurt marinade, but do not pat dry. Grill each chicken thigh for 5-6 minutes per side, or until the internal temperature reaches 165°F.
  

Video

Notes

• Use an instant-read thermometer to make sure the internal temperature reaches 165°F.

Storage: Store yogurt marinated chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1thigh | Calories: 164kcal | Carbohydrates: 2g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 307mg | Potassium: 326mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

How to Make Yogurt Marinated Chicken Step by Step

Mix the Marinade: Combine 1 cup of plain whole milk yogurt, 1 tablespoon of olive oil, 1 tablespoon of garam masala, 2 tablespoons of garlic paste (or 3 tablespoons of minced garlic), ½ tablespoon of ground ginger, 1 teaspoon of crushed red pepper flakes, 1 teaspoon of sea salt, and ½ teaspoon of ground black pepper in a large bowl and stir well to combine.

Coat the Chicken: Add in 12 boneless, skinless chicken thighs and toss to coat. Spoon the yogurt mixture over the chicken to make sure all is covered.

Marinate the Chicken: Cover and marinate in the refrigerator for 2-4 hours.

Heat the Grill: Coat the grates of a grill (or a grill pan) with oil. When ready to cook, heat the grill or grill pan to medium-high heat (375-450°F).

Grill the Chicken: Remove the chicken from the yogurt marinade, but do not pat dry. Grill each chicken thigh for 5-6 minutes per side, or until the internal temperature reaches 165°F.

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The post Yogurt Marinated Chicken Thighs appeared first on The Cookie Rookie®.

Tasty Burger Ideas for Dinner

Everyone in my family is equally excited when I announce that we’re having burgers for dinner, and I’m glad that they’re so easy to cook! Whether I’m grilling, cooking on the stovetop, or even using one of my handy kitchen appliances to help me out, it’s always such a simple meal. Most of these recipes are ready in 30 minutes!

But I like to keep things interesting, so I don’t just want to make the same burger recipes over and over again…even though I could because a classic hamburger is still undeniably delicious. Juicy beef patties with my favorite burger seasoning, cooked to medium (click to check out our handy chart for best temps), with the best toppings and fresh burger buns is nothing to scoff at!

I have so many fun and unique burger ideas though, so I switch things up every time I make them. And I’m excited to share my favorite recipes with you, so your family can have the best burger night at home too!

Simple Hamburger Recipes

Make a classic burger (or cheeseburger) with these simple how-tos. These are the recipes I use most often, because everyone can just add their favorite burger toppings!

• Juicy Grilled Burgers: This is the first recipe I make when the weather gets warmer and the grill comes out. Grilling burgers is simple enough for weeknight meals and perfect for cookouts!
• Stovetop Burgers: It only takes a couple of ingredients to make simply-seasoned burger patties, and less than 10 minutes to pan-fry them to perfection.
• Oven-Baked Burgers: I want to make burgers all year, not just in the summer, and this oven-baked recipe is perfect for all seasons!
• Instant Pot Hamburgers: When I realized I could cook super juicy burger patties in an Instant Pot, all my dinnertime woes were solved. It’s so quick and easy!
• Air Fryer Hamburgers: I love using my Air Fryer to cook simple burgers in just 15 minutes! The patties come out perfectly juicy.

Beef Burger Recipes

Juicy, flavorful, and always satisfying, these burger ideas are made with simple beef patties and loaded with the best toppings.

• Cowboy Burgers: I love a good burger loaded up with toppings, and this recipe checks all the boxes. I top them with cheese, bacon, avocado, onion rings, and spicy mayo!
• Caramelized Onion Swiss Burgers: These beef burgers are grilled then topped with sweet caramelized onions and melty swiss cheese.
• Mushroom Swiss Burgers: I seasoned beef with rosemary to get an extra herby kick, then added flavorful mushrooms, Swiss cheese, and fresh arugula. This recipe always makes me feel just a little bit gourmet.
• Butter Burgers: This is one of my most popular burger recipes, and for good reason! It’s mouthwateringly delicious thanks to the butter-soaked buns, melty cheese, and sautéed onions.
• Smash Burgers: These are cooked in a skillet for perfectly crispy edges (like your favorite diner burgers), then topped with cheese and served on potato buns.
• BBQ Burgers: I’ll put BBQ sauce on anything I can, and it makes perfect sense to slather it onto these grilled burgers. Finger-lickin’ good!

Turkey Burger Recipes

These are my favorite recipes for turkey burgers–they’re really good for those nights when I want a lighter option!

• Turkey Burgers: I love a good turkey burger, and this juicy recipe is easy to make on the stove top. Plus they’re nice and healthy!
• Juicy Lucy Turkey Burgers: These are stuffed with cheddar cheese and cooked in minutes–quick and flavorful!
• Air Fryer Turkey Burgers: These turkey patties are so tasty and I love that I can just throw them in the fryer for less than 15 minutes!

Unique Burger Recipe Ideas

When I really want to wow the kids, I make one of these burger recipes with fun toppings just to make dinnertime a little more exciting.

• Pizza Burgers: My kids light up when I tell them we’re having both burgers and pizza for dinner. Pizza sauce, pepperonis, and mozzarella make the tastiest toppings!
• Taco Burgers: There’s no need to choose between taco night and burger night with this recipe. I piled up guac, salsa, and tortilla chips on top of beef patties, and finished with a creamy hot sauce.
• Peanut Butter Burgers: Trust me when I tell you that peanut butter is the most delicious thing you can put on a burger! Add bacon and now we’re really talking.
• Maid Rite Sandwiches: I based this recipe on a Midwestern classic. Loose ground beef and pork are cooked in a super savory sauce, then served on hamburger buns with melted cheese.

Healthy Burger Ideas

Beef burgers are delicious, but sometimes I’m craving leaner and healthier options. These ground turkey, chicken, salmon, and vegetarian burger recipes are all good ideas!

• Black Bean Burgers: This vegetarian burger is filled with black beans, corn, nuts, spices, jalapeños, and lots of other tasty ingredients. They’re both healthy and delicious!
• Chicken Burgers: As a big fan of chicken, I just had to add my favorite chicken burgers to the list. I mix sun-dried tomatoes, basil, and feta directly into the ground chicken patties, and it is so delicious!
• Salmon Burgers: These fresh, homemade salmon patties are perfect for seafood-lovers like me. They make a good healthy burger idea for lighter lunches.

Cheeseburger Recipes

Why make a hamburger when you could make a cheeseburger? I’m always finding ways to sneak in some extra cheese, because it really just makes everything taste better!

• Juicy Lucy Burgers: These burgers are literally stuffed with cheese, so it oozes out with every bite!
• Cheeseburger Sliders: This recipe is my biggest hit, both for parties and at dinner time. The kids love having smaller cheeseburgers that are easy to eat, and guests love adding these to their plates on game day.
• Pimento Cheeseburgers: I absolutely love pimento cheese–it’s tangy, sweet, and so creamy! Turns out, it makes an amazing topping for burgers too.
• Cheeseburger Hand Pies: Instead of burger buns, I wrapped these cheeseburgers in savory crescent roll dough, and it really turned them into something unique and tasty!
• Crockpot Cheeseburgers: Part cheeseburgers, part sloppy joes, but all-around easy and delicious. I mix ground beef, Velveeta, and bacon into one tasty sandwich filling, and it’s always a hit.

Fun Burger Night Ideas

Burger night doesn’t have to be only for the typical hamburgers. These burger-inspired ideas are always fun to eat!

• Patty Melt: This classic dinner food is the perfect combo of a grilled cheese and hamburger patty, plus sweet caramelized onions, all on rye bread.
• Cheeseburger Bombs: I stuffed biscuit dough with beef, cheese, bacon, and all the best burger toppings, then baked everything together. Every bite is a true delight!
• Breakfast Burgers: This burger is the best way to have breakfast for dinner! Start with a pork and beef patty then top with a fried egg and bacon. I like to add guacamole to mine too.
• Cheeseburger Egg Rolls: Crispy eggs rolls stuffed with cheeseburger filling and dipped in ketchup…I love making these as appetizers, but they make a fun meal too.
• Bacon Cheeseburger Pot Pie: Pot pies are the definition of comfort food, and there’s no rule saying I can’t make it taste like a cheesy burger!

Burger Topping Ideas

My favorite thing about making hamburgers is actually the toppings. What you put on the burger is just as important as what goes in them, and I love that everyone can make theirs unique just by changing the toppings. Here are some fun ideas:

• Lettuce: use leaves of romaine, baby spinach, shredded lettuce, or another green.
• Tomatoes: Fresh slices of juicy tomatoes pair perfectly with beef, chicken, or turkey.
• Cheese: You can’t go wrong with classic cheddar, but Swiss, pepper jack, or your favorite cheese all work.
• Onions: Red onions add bite, but sweeter onions are tasty too. Or go for caramelized onions!
• Condiments: Top your burgers with ketchup, mayonnaise, dijon, or classic yellow mustard.
• Sauces: But don’t stop there–try them with BBQ sauce, garlic aioli, pesto, buffalo sauce, or the best burger sauce!
• Bacon: Add slices of bacon to these cheeseburger and hamburger recipes for ultimate flavor. Or use bacon crumbles.
• Pickles: Use bread and butter, dill, or any style of pickles you like! Try these refrigerator pickles or ranch fried pickles. Or opt for fresh pickle relish instead.
• Pineapple: Grilled pineapple slices add a sweet and fruity twist to burgers that complements chicken and beef really well.

Side Dishes for Burgers

Burgers and fries are the most classic combo, so I never forget to add some homemade French fries, shoestring fries, or sweet potato fries to dinner. But there are plenty of other side dishes to choose from too. Corn on the cob, coleslaw, and potato salad are perfect for potlucks and cookouts. I make grilled veggies or zucchini fries for a healthier option. Baked beans or any of these BBQ side dishes are always a good pairing with these burger recipes. And my kids especially love when I add creamy mac and cheese or tater tots the dinner table.

More Summer Cookout Recipes

Want something besides burgers, or the perfect side dish? Any of these recipes are great for summer cookouts and BBQs!

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The post 30 Burger Recipes appeared first on The Cookie Rookie®.

If, like me, you love pizza and you love burgers, you’re going to really love this recipe for pizza burgers with grilled hamburger patties and stacks of pizza-inspired ingredients. These tasty burgers are made from a blend of ground beef and Italian sausage, then topped with sautéed vegetables, pizza sauce, mozzarella cheese, pepperoni slices, and basil. It’s a two-in-one meal that I love to make!

What’s in this Pizza Burger Recipe?

• Ground Beef: I like to use 85%-lean ground beef for burgers.
• Italian Sausage: You can use hot or sweet Italian sausage. Look for loose crumbled sausage, or remove it from the casings.
• Egg: Helps bind the burger patties together.
• Italian Seasoning: Adds classic Italian flavor.
• Italian Breadcrumbs: You can also use plain or Panko breadcrumbs.
• Vegetables: Green pepper, onion, and cremini mushrooms add Italian flair to these burgers.
• Mozzarella Cheese: Use low-moisture mozzarella cheese so that it binds to the burger patties. Fresh mozzarella will not work well.
• Hamburger Buns: Use your favorite kind. You could also use focaccia bread or ciabatta buns.
• Pizza Sauce: Use your favorite brand or make your own.
• Pepperoni: You can also use turkey pepperoni.
• Fresh Basil: Adds a pop of color and freshness.

Tips for Success

• Thoroughly preheat the grill.
• Bring the burger patties to room temperature before grilling.
• Use a meat thermometer to ensure that the burgers are cooked through.
• You can cook the burger patties on the stovetop, in the oven, or in the air fryer instead!
• The USDA officially recommends that hamburgers be cooked to an internal temperature of 160°F to ensure all bacteria is killed. If you choose to do more of a Medium cook, be sure you’re using the freshest beef or even making your own ground beef! Check out our meat temperature guide for more specifics.

How to Store and Reheat

Store leftover pizza burgers in an airtight container in the refrigerator for up to 4 days or wrapped in aluminum foil in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a nonstick pan on the stovetop until they are fully heated through. Try adding about 3 tablespoons of water to the pan to create steam–this will keep the patties from drying out.

Serving Suggestions

My number one tip is to serve these tasty homemade pizza burgers with extra marinara sauce for dipping! They’re great with crispy Parmesan potato wedges or crispy pasta chips on the side. When I want to go all out, I’ll even make some mozzarella sticks!

All the Burgers

Guide to Cooking Burgers at Home

See all of our favorite burger recipes plus tips and tricks for cooking the ultimate burger at home.

See Burger Guide

Print

Pizza Burgers Recipe

These beef and sausage Pizza Burgers are stuffed with pizza toppings for a tasty dinner you can serve on both burger and pizza night!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 burgers

Calories 797kcal

Author Becky Hardin

Equipment

• Grill or Indoor Grill Pan
• Instant Read Meat Thermometer (optional)

Ingredients

For the Burger Patties

• 1 pound ground beef
• 1 pound ground Italian sausage
• 1 large egg
• 1 teaspoon Italian seasoning store-bought or homemade
• ½ cup Italian breadcrumbs
• ½ teaspoon kosher salt

For Assembly

• 2 tablespoons olive oil
• 1 green pepper sliced
• ½ onion sliced
• ⅛ teaspoon kosher salt
• 8 ounces cremini mushrooms sliced
• 6 slices low moisture mozzarella cheese
• 6 hamburger buns
• 1 cup pizza sauce
• 24 slices pepperoni
• Fresh basil leaves for garnish

Instructions

• Combine all of the burger ingredients in a large bowl.
  1 pound ground beef, 1 pound ground Italian sausage, 1 large egg, 1 teaspoon Italian seasoning, ½ cup Italian breadcrumbs, ½ teaspoon kosher salt
• Form into 6 patties.
  
• Preheat the grill to medium heat (about 350-375°F).
• Heat the olive oil in a skillet over medium heat (on the stove or grill).
  2 tablespoons olive oil
• Add in the green peppers and onions and sprinkle with salt. Sauté for a few minutes until softened and the edges are browned. Transfer to a plate.
  1 green pepper, ½ onion, ⅛ teaspoon kosher salt
• Add the mushrooms to the pan and cook for a couple minutes until softened.
  8 ounces cremini mushrooms
• Grill the burgers for 4 minutes.
• Flip the burgers. Then, top each burger with a slice of mozzarella cheese and cook for another 4 minutes.
  6 slices low moisture mozzarella cheese
  
• Place the burger on the bottom half of the bun. Then, add on a few spoonfuls of pizza sauce, 4 slices of pepperoni, and a pile of vegetables over the top.
  1 cup pizza sauce, 24 slices pepperoni, 6 hamburger buns
• Top with basil leaves and more pizza sauce before placing on the top bun and serving.
  Fresh basil leaves
  

Video

Notes

• You can use this recipe as a base for just about any kind of pizza burgers you could imagine. Veggie lovers, meat lovers, Hawaiian… let your creativity run wild! Add some pesto or balsamic glaze for next-level flavor!
• Burger Temperature Guide:
  • For rare burgers: 130-135°F
  • For medium-rare burgers: 135-140°F
  • For medium burgers: 140-150°F
  • For medium-well burgers: 150-160°F
  • For well-done burgers: 160-165°F

Storage: Store pizza burgers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1burger | Calories: 797kcal | Carbohydrates: 38g | Protein: 43g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 1719mg | Potassium: 1057mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3050IU | Vitamin C: 37mg | Calcium: 412mg | Iron: 7mg

How to Make a Pizza Burger Step by Step

Form the Patties: Combine 1 pound of ground beef, 1 pound of ground Italian sausage, 1 large egg, 1 teaspoon of Italian seasoning, ½ cup of Italian breadcrumbs, and ½ teaspoon of kosher salt in a large bowl. Form into 6 patties.

Grill the Burgers: Preheat the grill to medium heat (about 350-375°F). Heat 2 tablespoons of olive oil in a skillet over medium heat (on the stove or grill).Add in 1 sliced green pepper and ½ of a sliced onion and sprinkle with ⅛ teaspoon of salt. Sauté for a few minutes until softened and the edges are browned. Transfer to a plate. Add 8 ounces of sliced cremini mushrooms to the pan and cook for a couple of minutes until softened. Grill the burgers for 4 minutes. Flip the burgers. Then, top each burger with a slice of mozzarella cheese and cook for another 4 minutes.

Assemble the Burgers: Place the burger on the bottom half of the bun. Then, add on a few spoonfuls of pizza sauce, 4 slices of pepperoni, and a pile of vegetables over the top. Top with basil leaves and more pizza sauce before placing on the top bun and serving.

More Burger Recipes To Try

Dinners

Stovetop Burgers (How to Cook Burgers on the Stove)

Dinners

Wisconsin Butter Burger Recipe

Dinners

Air Fryer Hamburgers

Easy Burger and Sandwich Ideas

BBQ Burger Recipe

The post Pizza Burgers appeared first on The Cookie Rookie®.

Something about summer makes me feel lighter, and I want the food I eat to be lighter too. Ground turkey is lower in saturated fat and calories than ground beef, making these turkey burgers a great healthy alternative for burger night.

What’s in This Turkey Burger Recipe?

• Ground Turkey: Use lean ground turkey to make healthy turkey burger patties.
• Worcestershire Sauce: This adds a savory and tangy flavor to the patties.
• Ketchup: This helps bind ingredients, and adds tangy and sweet flavor.
• Hamburger Buns: Use any buns you like to serve these.

How to Store and Reheat

Store leftover turkey burger patties in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet or grill pan until warmed through.

Serving Suggestions

My favorite classic turkey burger toppings include tomato slices, lettuce, onions, mayo, ketchup or mustard, and pickles. When I want a little extra indulgence, I’ll make turkey cheeseburgers by melting a slice of cheddar, pepper jack, Colby jack, or Swiss on each patty.

A healthier burger calls for some healthier sides, so I like to serve mine with sweet potato fries, a Caprese salad, or baked tomatoes with cheese.

More Burger Recipes to Try

Dinners

Stovetop Burgers (How to Cook Burgers on the Stove)

Dinners

Juicy Lucy Burger

Dinners

Baked Hamburgers Recipe (How to Cook Burgers in the Oven)

Dinners

Hamburger Casserole Recipe

Print

Turkey Burger Recipe

Turkey burgers require only a handful of ingredients and a few minutes to cook. They're so juicy and flavorful, I don't even miss the beef!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 169kcal

Author Becky Hardin

Ingredients

For the Turkey Burgers

• 1 pound lean ground turkey
• 1 tablespoon Worcestershire Sauce
• 2 tablespoons ketchup
• ¾ teaspoon seasoned salt or kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon canola oil

For Serving

• 4 hamburger buns
• Sliced fresh tomato
• Thinly sliced red or white onion
• Lettuce
• Dill or Sweet Pickles
• Ketchup
• Mustard
• Mayonnaise

Instructions

• In a medium-size mixing bowl, combine all turkey patty ingredients (everything except canola oil). Gently mix the ingredients until incorporated. Divide the mixture into 4 equal parts and shape each part into a ¼-½ inch patty (depending on preference).
  1 pound lean ground turkey, 1 tablespoon Worcestershire Sauce, 2 tablespoons ketchup, ¾ teaspoon seasoned salt or kosher salt, ½ teaspoon freshly ground black pepper
  
• Heat a large nonstick skillet or griddle over medium heat. When hot, add the oil. When the oil is hot (shimmers), carefully place the patties in the pan/griddle and cook them 4-5 minutes per side, or until golden brown and slightly seared on each side. A meat thermometer inserted in the middle of each patty should read 160°F.
  1 tablespoon canola oil
  
• Serve on buns and with your favorite toppings and condiments.
  4 hamburger buns, Sliced fresh tomato, Thinly sliced red or white onion, Lettuce, Dill or Sweet Pickles, Ketchup, Mustard, Mayonnaise
  

Video

Notes

• Nutritional information is for the ground turkey patties only (does not include optional buns or toppings).

Storage: Store turkey burgers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

 

Nutrition

Calories: 169kcal | Carbohydrates: 3g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 62mg | Sodium: 617mg | Potassium: 393mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

How to Make Turkey Burgers Step by Step

Form the Patties: In a medium-size mixing bowl, combine 1 pound of lean ground turkey, 1 tablespoon of Worcestershire Sauce, 2 tablespoons of ketchup, ¾ teaspoon of seasoned salt or kosher salt, and ½ teaspoon of freshly ground black pepper. Gently mix the ingredients until incorporated. Divide the mixture into 4 equal parts and shape each part into a ¼-½ inch patty (depending on preference).

Cook the Patties: Heat a large nonstick skillet or griddle over medium heat. When hot, add 1 tablespoon of canola oil. When the oil is hot (shimmers), carefully place the patties in the pan/griddle and cook them 4-5 minutes per side, or until golden brown and slightly seared on each side. A meat thermometer inserted in the middle of each patty should read 160°F.

Assemble the Burgers: Serve on buns and with your favorite toppings and condiments.

All the Burgers

Guide to Cooking Burgers at Home

See all of our favorite burger recipes plus tips and tricks for cooking the ultimate burger at home.

See Burger Guide

The post Turkey Burger appeared first on The Cookie Rookie®.

I’m a little bit obsessed with caprese flavors like mozzarella, tomatoes, basil, and balsamic, so this California grilled chicken recipe really hits the spot. I love how fresh and healthy it is, with creamy avocado as the perfect topping for this cheesy honey balsamic chicken.

Ingredients for California Avocado Chicken

• Chicken: Boneless, skinless chicken breasts are best for this recipe, but thighs can be used as well.
• Honey Balsamic Marinade: A combination of balsamic vinegar, honey, olive oil, Italian seasoning, garlic powder, and salt and pepper.
• Mozzarella: Mozzarella works best, but Swiss, provolone, and gruyere make good substitutes.
• Avocado: Fresh, diced avocado adds a creamy topping.
• Cherry Tomatoes: Use cherry or grape tomatoes for the topping.
• Balsamic Glaze: This adds a sweet and tangy finish. Use store-bought or make your own!
• Basil: Garnish with fresh basil to serve.

Make it Easy

When I’m struggling to find ripe avocados at the store, I just grab a container of guacamole for the topping. Chunky guacamole with diced tomatoes is the perfect convenience swap for this California grilled chicken! It also tastes great with a fresh Pico de Gallo instead of just tomatoes.

How to Store and Reheat

Store California chicken in an airtight container in the refrigerator for up to 3 days. I recommend storing the grilled chicken and avocado/tomato salsa separately for best results. The chicken can also be frozen for 3 months, but I don’t recommend freezing the avocado.

Reheat the chicken on the stovetop until warmed through, then top with the avocado and tomato.

Serving Suggestions

Serve grilled California chicken on a bed of white rice, cilantro lime rice, or salad greens for a beautiful healthy meal. Even though this chicken recipe already features plenty of avocado, I love to start with lots of chips and guac, and it’s a great way to use up those ripe avocados. It also pairs well with this Green Goddess salad on the side!

Print

California Grilled Chicken

This healthy, vibrant, and flavorful California grilled chicken breast starts with a honey balsamic marinade, and finishes with a topping of mozzarella, avocado, and tomato.

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Marinate 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 455kcal

Author Laurel Perry

Ingredients

• ¾ cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons extra virgin olive oil
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 4 boneless skinless chicken breasts
• 4 slices mozzarella cheese
• 2 avocados diced
• 1 pint cherry or grape tomatoes quartered
• 2 tablespoons sliced basil
• balsamic glaze for drizzling

Instructions

• In a medium bowl, whisk the balsamic vinegar, honey, olive oil, Italian seasoning, garlic powder, salt, and pepper.
  ¾ cup balsamic vinegar, 2 tablespoons honey, 2 tablespoons extra virgin olive oil, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
  
• Place the chicken breasts in a large zip top bag and pour the marinade over the top. Seal the bag and massage the bag until all the chicken is coated in the sauce. Refrigerate for at least 30 minutes and up to 24 hours.
  4 boneless skinless chicken breasts
  
• While the chicken marinates and just before grilling, combine the avocado and cherry tomatoes in a bowl. Season with a pinch of salt and pepper and toss to combine. Refrigerate until ready to use.
  2 avocados, 1 pint cherry or grape tomatoes
  
• Preheat your grill to medium-high heat. Oil the grates as needed. Grill the chicken until cooked through, about 6-8 minutes per side. Top each breast with a slice of mozzarella, cover and cook until melted, about 1-2 minutes
  4 slices mozzarella cheese
  
• Transfer the chicken to a serving platter and top each breast with ¼ of the avocado tomato mixture, basil, and a drizzle of balsamic glaze. Serve immediately.
  2 tablespoons sliced basil, balsamic glaze
  

Video

Notes

• This can be made using a grill pan or outdoor grill.
• To make your own balsamic glaze, combine 2 cups balsamic vinegar and ½ cup brown sugar in a medium saucepan. Simmer for 20 minutes or until the mixture coats the back of a spoon. Cool before using.

Nutrition

Calories: 455kcal | Carbohydrates: 31g | Protein: 28g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 453mg | Potassium: 1272mg | Fiber: 9g | Sugar: 20g | Vitamin A: 1243IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 2mg

How to Make Grilled California Chicken Step by Step

Make the Marinade: In a medium bowl, whisk together ¾ cup of balsamic vinegar, 2 tablespoons of honey, 2 tablespoons of extra virgin olive oil, 2 teaspoons of Italian seasoning, 1 teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. 

Marinate the Chicken: Place 4 boneless skinless chicken breasts in a large resealable bag, then pour the marinade over the chicken. Seal the bag and massage it until all of the chicken is fully coated in the sauce. Place the bag in the refrigerator to marinate, for at least 30 minutes or up to 24 hours.

Make the Avocado Salsa: While the chicken is marinating (just before grilling), combine 2 diced avocados and 1 pint of cherry tomatoes (cut into quarters) in a bowl. Season with a pinch of salt and pepper and toss to combine. Refrigerate until ready to use.

Grill the Chicken: Preheat your grill to medium-high heat and oil the grates as needed. Grill the marinated chicken until cooked through, about 6-8 minutes per side.

Melt the Cheese: Top each breast with a slice of mozzarella, then cover and cook until melted, about 1-2 minutes.

Finish and Serve: Transfer the chicken to a serving platter, then top each chicken breast with ¼ of the avocado tomato mixture, basil, and a drizzle of balsamic glaze. Serve California grilled chicken immediately, while fresh!

More Grilled Chicken Recipes To Try

• Grilled Bruschetta Chicken Caprese
• Yogurt Marinated Chicken Thighs
• Grilled Chicken Wings
• Fiesta Lime Chicken
• More Grilled Chicken Ideas

The post California Grilled Chicken appeared first on The Cookie Rookie®.

When I first started cooking, I never imagined I’d be behind the grill one day, let alone a smoker–leave that for the pros! But this super easy recipe is proof that smoking BBQ chicken on the grill is something anyone can do, and it doesn’t take nearly as long as I originally imagined. You’re just a handful of ingredients and about an hour away from tender, juicy smoked chicken breasts!

Ingredients for Smoking Chicken Breasts

• Chicken: This smoker recipe was designed for boneless, skinless chicken breasts. You can also use boneless, skinless chicken thighs, but they will take a bit longer to cook.
• Spices: Kosher salt, smoked paprika, onion powder, and garlic powder add a savory and smoky flavor to the meat.
• Oil: Olive oil helps the spices adhere to the chicken, and prevents the chicken from sticking to the grill.

• BBQ Sauce: Choose your favorite barbecue sauce for serving!

Tips for Success

• I use a simple smoker box to place on my grill for recipes like this. Smoker boxes are relatively small and pretty affordable, and they’re really easy to use!
• Be sure to fully dry the chicken breasts before cooking–any extra moisture will prevent the spices from sticking and may interfere with the smoking process.
• Use an instant-read meat thermometer to check the internal temperature of the chicken. Time is not as accurate of an indicator as the temperature! I usually take my chicken off the smoker at about 162°F and let it raise to 165°F while it rests.
• Some others seasonings I love for this recipe are five spice, chili seasoning, Creole seasoning, adobo, or taco seasoning.

The best Smoker Box!

This recipe works best when using a smoker box. Luckily they’re only $12 and can be delivered super quick. You’ll use it time and time again. 🙌🏻

How to Store and Reheat

Store leftover smoked chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat on the grill, or in a 300°F oven, for 8-10 minutes, until 165°F internally.

Or freeze it in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Since I’ve already got the barbecue sauce out, I like to serve these smoked chicken breasts with BBQ baked beans and other classic BBQ sides, like creamy coleslaw, cornbread, and mashed potatoes. And keep that smoky flavor going with some smoked mac and cheese–trust me, it’s so yummy!

Print

Smoked Chicken Breast Recipe

Season some chicken breasts, throw them in the smoker on your grill, and coat them with your favorite BBQ sauce to finish!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Soak Time 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4

Calories 460kcal

Author Becky Hardin

Equipment

• Smoker Box (click for our fave)
• Wood Chips

Ingredients

• 4 boneless, skinless chicken breasts
• 1½ teaspoons kosher salt
• 1½ teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 cup BBQ sauce for serving

Instructions

• Soak the wood chips in water for at least 30 minutes prior to cooking.
  
• Preheat the grill to medium heat (350-375°F).
• Fill the smoker box with wood chips. Place the smoker box on the grill.
• Pat the chicken breasts dry with paper towels.
  4 boneless, skinless chicken breasts
• Combine the salt, chili powder, onion powder, garlic powder, and smoked paprika in a small dish. Rub the oil and spices over the chicken pieces coating them completely.
  1½ teaspoons kosher salt, 1½ teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons olive oil
  
• Turn the heat down to low between 225-250°F.
• Smoke the chicken over indirect heat by turning off half of the burners on the grill and placing the chicken over the unlit burners.
• Smoke for 45 minutes to 1 hour, or until the internal temperature of the chicken reaches 165°F.
• Brush the BBQ sauce over the chicken if desired.
  1 cup BBQ sauce
  

Video

Notes

• If you scale this recipe up or down, keep in mind that on average, at 225°F, it takes about 1½-2 hours per pound. At 250°F, it takes about 30-45 minutes per pound. 
• Hickory, oak, cherry, or applewood are all good choices for your wood chips.
• Do not wrap the chicken in foil while smoking; this will prevent the smoke from penetrating the meat.
• Remove the chicken from the smoker as soon as it reaches 165°F internally.
• Let the chicken rest for at least 5-10 minutes before slicing to lock in the juices.

Storage: Store smoked chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1chicken breast | Calories: 460kcal | Carbohydrates: 31g | Protein: 51g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 1884mg | Potassium: 1070mg | Fiber: 1g | Sugar: 24g | Vitamin A: 600IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg

How to Smoke Chicken Breast Step by Step

Prep Your Grill/Smoker: Soak the wood chips in water for at least 30 minutes prior to cooking, and preheat the grill to medium heat (350-375°F). Then fill the smoker box with wood chips and place the smoker box on the grill.

Season the Chicken: Pat 4 boneless, skinless chicken breasts dry with paper towels. Combine 1½ teaspoons of kosher salt, 1½ teaspoons of smoked paprika, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder in a small dish. Rub 2 tablespoons of olive oil and the spices over the chicken pieces, coating them completely.

Smoke the Chicken: Turn the heat down to low between 225-250°F. Smoke the chicken over indirect heat by turning off half of the burners on the grill and placing the chicken over the unlit burners for 45 minutes to 1 hour, or until the internal temperature of the chicken reaches 165°F. Brush 1 cup of BBQ sauce over the chicken if desired.

More Chicken Breast Recipes We Love

• Grilled Chicken Breast
• Instant Pot Chicken Breast
• Pan Seared Chicken Breast
• Crockpot Chicken Breast
• Oven Fried Chicken Breast
• Air Fryer Chicken Breast
• Seasoned Chicken Breast
• Poached Chicken Breast

The post Smoked Chicken Breast appeared first on The Cookie Rookie®.

What’s in This Steak Tacos Recipe?

• Steak: Flank or skirt steak works best for this recipe.
• Citrus: Fresh lime and orange juices add delicious acidity.
• Cilantro: Fresh cilantro adds color and flavor to the steak and the tacos.
• Garlic: Fresh garlic adds an earthy flavor and aroma.
• Spices: Ground cumin, salt, and black pepper enhance the flavor of the steak.
• Tortillas: We like corn tortillas, but any kind will work.
• Onion: Fresh diced red onion adds a bit of bite!
• Avocado: Adds creaminess to the tacos.

Notes from the Test Kitchen

Tender, juicy grilled steak on grilled corn tortillas, topped with your favorite taco toppings… what more can we say, these easy tacos are so delicious! Grilling the steak seals in so much moisture and flavor. The citrusy marinade makes the best-tasting steak for tacos! Lean flank steak topped with fresh onion, avocado, and cilantro is a healthy choice for your family.

Variations on Flank Steak Tacos

You can top these tasty tacos with just about anything you can dream of– sour cream, guacamole, salsa, pico de gallo… the possibilities are endless!

How to Store and Reheat 

Store leftover steak taco components in separate airtight containers in the refrigerator for up to 4 days. Reheat the steak and tortillas on the grill or stovetop until warmed through.

Serving Suggestions

Serve steak tacos with cilantro lime rice and refried beans for a complete meal. Wash them down with pineapple agua fresca or a refreshing margarita!

Print

Steak Tacos Recipe

Marinate and grill tender steak to create the most flavorful taco meat. These steak tacos are so easy to make for any occasion!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 559kcal

Author Laurel Perry

Equipment

• Ziplock bag
• Grill or Indoor Grill Pan

Ingredients

For the Steak

• 1½ pounds flank steak or skirt steak
• ¼ cup fresh lime juice (from 2 limes)
• ¼ cup freshly squeezed orange juice (from 1 orange)
• ¼ cup olive oil
• ¼ cup chopped fresh cilantro
• 4 cloves garlic minced
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the Tacos

• 8 corn tortillas
• ¼ cup diced red onion
• 1 avocado sliced
• ¼ cup chopped fresh cilantro

Instructions

• Add the steak to a large Ziplock bag.
  1½ pounds flank steak
  
• In a medium bowl, whisk the lime juice, orange juice, olive oil, cilantro, garlic, cumin, salt, and pepper together, then pour the marinade over the steak.
  ¼ cup fresh lime juice, ¼ cup freshly squeezed orange juice, ¼ cup olive oil, ¼ cup chopped fresh cilantro, 4 cloves garlic, 1 teaspoon ground cumin, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
• Toss and massage to coat the steak well. Marinate in the refrigerator for 1 hour and up to overnight.
  
• Heat your grill or indoor grill pan over high heat. Grill the steak, discarding excess marinade, for 7-10 minutes per side. Set aside on a large plate or sheet pan and tent loosely with foil. Let the steak rest for 10 minutes.
  
• While the steak rests, grill the tortillas until they are warmed through.
  8 corn tortillas
• Once rested, slice the steak against the grain. Serve in warm tortillas with red onion, avocado, and cilantro.
  ¼ cup diced red onion, 1 avocado, ¼ cup chopped fresh cilantro
  

Video

Notes

• If possible, use fresh squeezed orange juice. It adds the best flavor to this recipe!
• If your onions seem too pungent, soak them in ice water for 10 minutes.

Storage: Store steak taco components in separate airtight containers in the refrigerator for up to 4 days.

Nutrition

Serving: 2tacos | Calories: 559kcal | Carbohydrates: 31g | Protein: 41g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 102mg | Sodium: 409mg | Potassium: 1010mg | Fiber: 7g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 20mg | Calcium: 99mg | Iron: 4mg

How to Make Steak Tacos Step by Step

Prep the Steak: Add 1½ pounds of flank steak to a large Ziplock bag.

Marinade the Steak: In a medium bowl, whisk ¼ cup of fresh lime juice, ¼ cup of freshly squeezed orange juice, ¼ cup of olive oil, ¼ cup of chopped fresh cilantro, 4 minced cloves of garlic, 1 teaspoon of ground cumin, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper together, then pour the marinade into the bag over the steak. Toss and massage to coat the steak well. Let it marinate in the refrigerator for at least 1 hour, or overnight.

Grill the Steak: Heat your grill or indoor grill pan over high heat. Discard excess marinade, and grill the steak for 7-10 minutes per side. Remove from heat, and set aside on a large plate or sheet pan tented loosely with foil. Let the steak rest for 10 minutes. While the steak rests, grill 8 corn tortillas until they are warmed through.

Slice and Serve: After resting, slice the steak against the grain for the most tender strips. Serve in warm tortillas with ¼ cup of diced red onion, 1 sliced avocado, and ¼ cup of chopped fresh cilantro.

More Taco Recipes To Try

• Birria Tacos
• Baked Beef Tacos
• Quesabirria Tacos
• Crispy Chicken Tacos
• Crockpot Beef Tacos
• Spicy Chicken Tacos
• Street Tacos
• Crockpot Honey BBQ Chicken Tacos

The post Steak Tacos appeared first on The Cookie Rookie®.