Chicken Meatballs with Chipotle-Honey Sauce

These chipotle chicken meatballs are always well-received. I love how the honey balances out the spicy chipotle, so they work for all kinds of taste buds.

Using ground chicken keeps them a little lighter, but you can swap in any ground meat you like. They’re perfect for game day or really any time you need some crowd-pleasing finger food.

Why I Love This Recipe

• I like how easy it is to switch up the protein in this recipe.
• The chipotle honey sauce really sticks to the meatballs, making each bite flavorful.
• They’re perfect for serving at parties or casual get-togethers.

Ingredients

Here’s what goes into these chipotle-honey chicken meatballs:

• Plain dry bread crumbs – Not panko and not seasoned.
• Chipotle peppers in adobo – Smoky flavor, big payoff.
• Salt – Regular table salt’s fine.
• Vegetable oil – Any neutral oil works.
• Honey – Clover or hot honey if you want heat.
• Chicken broth – Low-sodium if you can.
• Tomato paste – Adds that deep, rich flavor.
• Dijon mustard – Skip yellow; Dijon keeps it sharp.
• Ground chicken – Light but still rich.
• Eggs – Bind it all together.
• Fresh cilantro – Adds freshness.
• Lime juice – Always fresh, never bottled.
• Garlic – You need it.

How To Make Ground Chicken Meatballs with Chipotle-Honey Sauce

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (preheat the oven):
  Set your oven to 400°F so it’s ready when you are.
• Step Two (mix the meatballs):
  In a medium bowl, combine the ground chicken with the eggs, bread crumbs, cilantro, lime juice, garlic, 1 tablespoon of adobo sauce, and salt. I always mix it by hand so I can tell when the texture’s right, just firm enough to roll.
• Step Three (shape and chill):
  Line two baking sheets with parchment paper. Roll the mixture into about 48 small meatballs and place them on the trays. Cover with plastic wrap and let them chill for about an hour so they firm up.
• Step Four (blend the sauce):
  While the meatballs are chilling, blend the honey, chipotle peppers in adobo, chicken broth, tomato paste, lime juice, Dijon, and a pinch of salt until smooth. The Dijon and lime keep the sauce sharp instead of sweet.
• Step Five (bake the meatballs):
  Pull the trays from the fridge, brush the meatballs lightly with vegetable oil, and bake for about 12 minutes.
• Step Six (add the sauce):
  Take them out, move them to a baking dish, and brush generously with the chipotle-honey sauce so they’re well coated.
• Step Seven (finish baking):
  Pop the dish back in the oven until the meatballs are heated through and the sauce thickens slightly. Serve warm. If you like using ground chicken in bold, spicy recipes, my ground chicken chili
  takes those same flavors in a hearty, tomato-based direction.

Recipe Tips

• Form the meatballs the same size so they bake evenly.
• Chill them for an hour to help them hold shape and build flavor.
• Brush with oil before baking for a golden edge.
• Serve extra chipotle-honey sauce on the side.
• They’re great over rice with a veggie or as sub sandwiches with cheese.
• If the sauce runs hot, add more honey or start with fewer chiles.
• Taste as you go and skip the chipotle seeds if you want less heat.
• Cool completely before storing in an airtight container.
• Reheat gently on the stove or in a slow cooker on warm.
• Double the recipe in two separate batches so the meat doesn’t get overworked.

Storage and Freezer

I enjoy the versatility of chipotle flavor – it pairs well with a variety of ingredients and cuisines. If you also love it, give my chipotle beef tostadas a try, or make a batch of these chipotle chicken bites for your next taco night. If it’s chilly out, make a bowl of this chipotle tomato soup and serve it with a side of grilled cheese. These soup-sized turkey chipotle meatballs are perfect in a steaming bowl of soup.

More Meatball Recipes

• Slow Cooker Hawaiian Meatballs
• Chicken Piccata Meatballs
• Cocktail Meatball Recipe
• Buffalo Chicken Meatballs

This post may contain affiliate links. Please read my disclosure policy.

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Chicken Meatballs with Chipotle-Honey Sauce

These Chicken Meatballs with Chipotle-Honey Sauce are saucy, a little sassy, and packed with flavor. They're perfect for game day, holidays, or even just a Friday night.

Course Appetizer, Main Course

Cuisine American

Keyword Chicken Meatballs with Chipotle-Honey Sauce

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

chilling 1 hour hour

Total Time 2 hours hours

Servings 8 people

Calories 366kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• 2 baking sheet
• food processor or blender
• 2 baking pan 9x13

Ingredients

Meatballs:

• 2 lbs. ground chicken
• 2 large eggs, lightly beaten
• 1/3 cup plain, dry bread crumbs
• 1/3 cup chopped fresh cilantro or parsley
• 2 tbsps fresh lime juice
• 4 cloves garlic, crushed
• 1 (4 oz) can chipotle peppers in adobo sauce divided
• 1 tsp table salt
• vegetable oil

Chipotle-Honey Sauce:

• 3/4 cup clover honey
• 2-3 whole chipotle peppers in adobo sauce (leftover from the meatballs)
• 1/3 cup chicken broth
• 1/3 cup tomato paste
• 1 tbsp fresh lime juice
• 2 tsps Dijon mustard
• 1/2 tsp table salt

Instructions

• Preheat oven to 400 degrees F.
• Combine ground chicken, eggs, bread crumbs, cilantro, lime juice, garlic, 1 Tablespoon of adobo sauce and salt in a medium bowl. Mix well.
  2 lbs. ground chicken, 2 large eggs, lightly beaten, 1/3 cup plain, dry bread crumbs, 1/3 cup chopped fresh cilantro or parsley, 2 tbsps fresh lime juice, 4 cloves garlic, crushed, 1 (4 oz) can chipotle peppers in adobo sauce, 1 tsp table salt
• Line two baking sheets with parchment paper and form chicken mixture into 48 meatballs. Place the meatballs on the baking sheets and cover with plastic wrap; chill 1 hour. While the meatballs are chilling, make the sauce.
• In a food processor or blender combine honey, chipotle peppers in adobo sauce, chicken broth, tomato paste, lime juice, Dijon mustard and salt. Process until smooth. Set aside.
  3/4 cup clover honey, 2-3 whole chipotle peppers in adobo sauce , 1/3 cup chicken broth, 1/3 cup tomato paste, 1 tbsp fresh lime juice, 2 tsps Dijon mustard, 1/2 tsp table salt
• Remove meatballs from the refrigerator and lightly brush with vegetable oil. Bake both trays in the oven for 12 minutes.
  vegetable oil
• Remove the trays from the oven and place meatballs in a baking dish. Add Chipotle-Honey Sauce and brush the meatballs until they are coated.
• Bake another 12-15 minutes until meatballs are heated through and glazed with sauce.

Video

Notes

For optimal outcomes when preparing these chipotle chicken meatballs, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 6meatballs | Calories: 366kcal | Carbohydrates: 33.3g | Protein: 23.6g | Fat: 16.5g | Saturated Fat: 4.3g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 1.3g | Cholesterol: 132mg | Sodium: 511mg | Potassium: 170mg | Fiber: 1g | Sugar: 28g | Vitamin A: 28IU | Vitamin C: 14mg | Calcium: 16mg | Iron: 12mg

Have you made these Chicken Meatballs with Chipotle-Honey Sauce? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chicken Meatballs with Chipotle-Honey Sauce appeared first on Noble Pig.

Cheesy Chicken Enchiladas

Sometimes I’ll grab a rotisserie chicken from the market to make these cheesy chicken enchiladas, or I’ll use leftover chicken that needs to be transformed. Either way, these enchiladas usually start with a craving for a cozy comfort meal.

I prefer my enchiladas stuffed to the brim with chicken, with a filling that’s full of bold flavors and not dry or crumbly. My homemade enchilada sauce is thick and saucy, just the way I like it, and I never skimp on making these as cheesy as possible.

Why I Love This Recipe

• These enchiladas are cheesy and filling, making them the perfect cozy comfort meal for any night of the week.
• This recipe adapts easily to whatever I have on hand for filling or toppings.
• Depending on my time constraints I can make my enchilada sauce and tortillas from scratch or use store-bought for convenience.

Ingredients

• chicken – I like using shredded rotisserie chicken for convenience, but you can shred any chicken you have on hand.
• enchilada sauce -I prefer making my own enchilada sauce because I like it rich and thick, but store-bought works too.
• cheese – Use your favorite cheese; I gravitate towards Cheddar, Monterey Jack, or a mixture of both for enchiladas.
• corn tortillas – I love making homemade corn tortillas, they are so delicious if you have the time.
• salt and pepper

How to Make Cheesy Chicken Enchiladas

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: First, preheat your oven to 350°F.
• Step Two: In a medium bowl, mix together the chicken, 1/4 cup of enchilada sauce, 1 cup of cheese, and a bit of salt and pepper.
• Step Three: Take each tortilla and fill it with the chicken mixture. If you’re using store-bought tortillas, wrap them in a damp paper towel and pop them in the microwave for 30 seconds, flip them, and heat for another 30 seconds to make them nice and pliable.
• Step Four: Roll up the tortillas tightly and place them seam-side down in a 9 x 13 baking dish.
• Step Five: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
• Step Six: Bake for 20-25 minutes, until the cheese is melted and bubbly.
• Step Seven: Serve right away with your favorite toppings.

Recipe Tips

• Give yourself some extra time to make the enchilada sauce and get the tortillas made. Of course if you’re short on time you can always use store-bought. However, your efforts will be rewarded by making these from scratch.
• The tortillas and the sauce can be made earlier in the day (or week) if you’re short on time.
• I prefer to pour the thick sauce on top of my tortillas once they are filled with chicken rather than dipping each tortilla into it. This method works best for a thick, homemade sauce and makes for a nice, plump enchilada.
• Feel free to use any strength (sharp or extra sharp) of cheddar cheese you prefer or a mix of cheddar and Monterey Jack cheese.
• You can leave out the chicken completely for a vegetarian version.

Storing and Freezing Enchiladas

• Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days; reheat in the microwave.
• For best results, serve fresh out of the oven. Leftovers may become mushy as tortillas absorb liquid.
• These enchiladas freeze well. Double the recipe to enjoy one pan now and one later.
• Freeze in a disposable pan or a glass 9×13 pan.
• If making ahead to freeze, assemble enchiladas up to the point of adding cheese; add cheese just before baking for better texture.
• Wrap the pan tightly with plastic wrap and cover with foil. Freeze for up to 3 months.
• Thaw in the fridge overnight before baking.

More Enchilada Recipes

• Green Chile Chicken Enchilada Casserole
• Buffalo Chicken Enchiladas

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Cheesy Chicken Enchiladas

The best Chicken Enchiladas - delicious and easy to put together! These can be made with my favorite homemade enchilada sauce and homemade corn tortillas if you choose. 

Course Main Course

Cuisine Mexican

Keyword Cheesy Chicken Enchiladas

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 310kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• baking pan 9x13

Ingredients

• 1-1/2 cups cooked and shredded chicken
• 2 cups homemade enchilada sauce, divided or store bought
• 2-1/2 cups shredded cheddar or Monterey Jack cheese, divided
• 1/2 tsp table salt
• 1/4 tsp ground black pepper
• 8 homemade corn tortillas or store bought

Instructions

• Preheat oven to 350 degrees F.
• Combine chicken, 1/4 cup enchilada sauce, 1 cup of cheese, salt and pepper in a medium bowl. Mix to combine.
  1-1/2 cups cooked and shredded chicken, 2 cups homemade enchilada sauce, divided, 2-1/2 cups shredded cheddar or Monterey Jack cheese, divided, 1/2 tsp table salt, 1/4 tsp ground black pepper
• Fill each tortilla with shredded chicken mixture. (If you are not using homemade tortillas, wrap them in a damp paper towel and heat in the microwave for 30 seconds, flip and heat for another 30 seconds to make them pliable.)
  8 homemade corn tortillas
• Roll the tortillas tightly closed and place them in a row in a 9 x 13 baking dish, making sure to put the seam of the tortilla on the bottom of the baking dish so the tortillas do not unfold.
• Pour the remaining enchilada sauce over the rolled tortillas and top off with the rest of the cheese.
• Bake the enchiladas for 20-25 minutes or until the cheese is completely melted and bubbly.
• Serve immediately with your favorite toppings.

Notes

For optimal outcomes when preparing these cheesy chicken enchiladas, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 244g | Calories: 310kcal | Carbohydrates: 13g | Protein: 24.8g | Fat: 17.6g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3.1g | Cholesterol: 74.4mg | Sodium: 588.5mg | Fiber: 2.5g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 0.8mg | Calcium: 41.8mg | Iron: 5.5mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cheesy Chicken Enchiladas appeared first on Noble Pig.

Sheet Pan Chicken Nachos with Creamy Lime Drizzle

These delicious sheet pan chicken nachos have it all and more: cheesy chips layered with seasoned rotisserie chicken and black beans, topped with all my favorite nacho fixings, especially the creamy lime drizzle.

If I have leftover rotisserie chicken, it’s almost guaranteed that I’ll make this. Sometimes, I even buy an extra chicken just to ensure I can.

Why I Love This Recipe

• While these nachos are a great main course, they also make a fantastic party appetizer.
• The creamy lime drizzle ties this whole recipe together.
• The seasoning of the chicken adds so much flavor.

Ingredients

• butter – for sautéing the rotisserie chicken, adds more flavor than using oil
• fajita seasoning – flavor booster
• ground cumin – adds warm flavors to the chicken
• rotisserie chicken – always buy a second rotisserie chicken so you can make easy dinners like these
• black beans – best beans to top nachos
• sliced black olives – these are optional, but add great flavor
• jalapeno – adds a nice kick, with seeds and veins removed it will not be too spicy
• Mexican cheese blend – you can use whatever you have, but this is a good one for nachos
• tomatoes – diced tomatoes (remove seeds and discard any watery parts of the tomato)
• green onions – slice thin and use green and white parts
• tortilla chips – think restaurant-style thick tortilla chips as they will not get soggy
• sour cream – full-fat for the best flavor
• lime juice –  fresh is best
• cilantro – fresh
• salt – for flavor

How to Make Sheet Pan Chicken Nachos

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Start by melting some butter in a large skillet over medium heat. Toss in your shredded chicken, fajita seasoning, and cumin, and give it a good mix until the chicken is heated through.
• Step Two: Meanwhile, spread your tortilla chips out on a large rimmed sheet pan and pop them in the oven while it preheats to 350 degrees. This little trick helps crisp up the chips. Once the oven is up to temperature, pull out the sheet pan and sprinkle a cup of cheese over the chips. The cheese will start to melt slightly—yum!
• Step Three: Next, evenly spread the chicken over the chips. Add the black beans, olives, jalapeños, and the rest of the cheese. Slide the pan back into the oven and bake for 10-15 minutes.
• Step Four: While the nachos are baking, whip up the creamy cilantro lime drizzle. Just blend together the sour cream, cilantro, lime juice, and salt until it’s smooth and well combined. Set it aside.
• Step Five: Once the nachos are done, take them out of the oven and sprinkle them with tomatoes and green onions. Finally, drizzle the creamy cilantro lime sauce all over the baked nachos. Serve immediately and enjoy!

Recipe Tips

• You can use any leftover chicken you’ve made, especially if it’s easily shred-able. Canned chicken can also work in a pinch. You can also use ground beef or ground chicken too.
• Look for restaurant-style tortilla chips, for building your sheet pan nachos. These chips are thicker and hold up better than other varieties when baked.
• I opt for a Mexican blend of cheese, however, any combination of sharp cheddar and Monterey jack cheese is also a personal favorite.
• If you need to replace cilantro in the creamy lime drizzle without changing the flavor too much, you could use flat-leaf parsley. While parsley doesn’t have the exact same taste, it has a fresh and slightly peppery flavor that can complement the lime and sour cream without overpowering them.
• You could also add avocado to the creamy lime drizzle and blend it together for even more flavor.
• For easy cleanup, line your sheet pan with foil or parchment paper.

Reheating Leftovers

• Let’s face it, these nachos are best when eaten right away, while the chips are still crunchy.
• However, I have reheated a plate of these nachos (without the drizzle) in my toaster over, or you can use your regular oven set at 350 degrees, just until hot. It’s not the best, but it works.

More Sheet Pan Meal Recipes

With simple prep and even easier clean up, sheet pan meals are one of the best ways to get dinner on the table in the most efficient way possible.

• Sheet Pan Pork Chops
• Sheet Pan Chicken Fajitas
• Sheet Pan Sliders
• Sheet Pan Garlic Shrimp

This post may contain affiliate links. Please read my disclosure policy.

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Sheet Pan Chicken Nachos with Creamy Lime Drizzle

It's time to add these sheet pan chicken nachos with a creamy lime drizzle to your weekly meal plan. These loaded nachos are quick, flavorful, easily customizable, and budget-friendly.

Course Appetizer, Main Course

Cuisine American, Mexican

Keyword Sheet Pan Chicken Nachos with Creamy Lime Drizzle

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 532kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• baking sheet
• skillet
• Blender

Ingredients

Chicken Nachos

• 1 tbsp butter
• 2 cups shredded rotisserie chicken
• 1 package (1.12 oz) fajita seasoning
• 1/2 tsp ground cumin
• 1 large bag tortilla chips thicker the chip the better
• 3 cups shredded Mexican cheese blend, divided
• 1 can (15.25 oz) black beans drained and rinsed
• 1 can (2.25 oz) sliced black olives more if desired
• 1 medium sized jalapeno, seeded and deveined, minced
• 2 tomatoes, diced
• 2 green onion, sliced (white and green parts)

Creamy Lime Drizzle

• 1 cup sour cream
• handful of fresh cilantro
• 2 tsps fresh lime juice
• pinch of table salt

Instructions

• In a large skillet, on medium heat, melt butter, add shredded chicken, fajita seasoning and cumin. Mix together until chicken is heated though.
  1 tbsp butter, 2 cups shredded rotisserie chicken, 1 package (1.12 oz) fajita seasoning, 1/2 tsp ground cumin
• Place tortilla chips on a large rimmed sheet pan and place in the oven while oven is pre-heating to 350 degrees. (This will help crisp up the chips.) Once the oven has reached temperature, remove the sheet pan and sprinkle 1 cup of the cheese on the chips. (Cheese will melt slightly.)
  3 cups shredded Mexican cheese blend, divided, 1 large bag tortilla chips
• Spread chicken evenly on top of chips; add black beans, olives, jalapeños and remaining cheese.
  1 can (15.25 oz) black beans, 1 can (2.25 oz) sliced black olives, 1 medium sized jalapeno, seeded and deveined, minced
• Bake for 10-15 minutes.
• While nachos are baking, make up the creamy cilantro lime drizzle.
• Blend sour cream, cilantro, lime juice and salt in a blender, until well combined and smooth. Set aside.
  1 cup sour cream, handful of fresh cilantro, 2 tsps fresh lime juice, pinch of table salt
• Remove nachos from oven and sprinkle tomato and green onions. Drizzle the creamy cilantro lime sauce all over the baked nachos. Serve immediately and enjoy!
  2 tomatoes, diced, 2 green onion, sliced (white and green parts)

Notes

For optimal outcomes when preparing these sheet pan chicken nachos, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 154g | Calories: 532kcal | Carbohydrates: 32g | Protein: 25g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 659mg | Potassium: 429mg | Fiber: 6g | Sugar: 4g | Vitamin A: 23IU | Vitamin C: 28mg | Calcium: 44.4mg | Iron: 12mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Sheet Pan Chicken Nachos with Creamy Lime Drizzle appeared first on Noble Pig.

Canned Chicken

Did you grow up eating canned chicken? I didn’t. Canned tuna, sure, but I didn’t even know canned chicken existed until about twenty-two or twenty-three years ago. I bought my first bulk canned chicken at one of those big box stores, then called Price Club (now Costco), and I’ve been a fan ever since. I was surprised by how good it tasted. Initially, I simply mixed it with mayonnaise and made sandwiches. It took me a couple of years to start getting creative with it.

Canned chicken quickly became a go-to in my pantry, especially for speedy lunches. With its long shelf life and surprisingly delicious flavor, it’s a versatile ingredient that saves the day when dinner plans fall through. Even though I usually cook from scratch, I’m consistently surprised by how much I enjoy having this shelf-stable option on hand.

Have you ever bought canned chicken? If so, what recipes do you use it in? If you’re still unsure about it, I recommend trying it in one of these three recipes. I think you’ll be pleasantly surprised by how good it tastes.

Why I Love It

• It’s a quick and easy option for meals, especially when I‘m short on time or ingredients.
• I can use in a variety of recipes, from sandwiches and salads to casseroles and soups, adding protein and flavor.
• Its extended shelf life makes it a reliable pantry staple, ready to use whenever I need it without worrying about spoilage.

My Top Three Canned Chicken Brands

Is all canned chicken created equal? I’ll confidently say NO. In my experience, nothing beats the Kirkland (Costco) brand of canned chicken. It’s top-notch quality, well-seasoned, and delicious, not to mention the incredible value of getting six cans for such a low price. While there are other decent brands out there, none quite measure up to Kirkland’s standard. Try them out and taste the difference for yourself. This is just my opinion! If you can’t get the Kirkland brand, look for these other two, which are decent runner-ups.

1. Kirkland Signature Chicken Breast
2. HORMEL Premium Chunk Chicken
3. Swanson White and Dark Premium Chunk Chicken

Chicken Salad

Find the complete recipe with measurements in the recipe card at the bottom of the post.

The key to this delicious canned chicken salad recipe is the ratio of ingredients to one can of chicken.

It’s such a delicious combination of flavors, especially if let it sit overnight in the fridge before serving. I actually love eating this for breakfast with a toasted bagel!

I will usually double or triple this recipe. It lasts a long time in the refrigerator and it’s great to have available when everyone in the family is eating at a different time.

Canned Chicken Quesadilla Recipe

Find the complete recipe with measurements in the recipe card at the bottom of the post.

My kids always loved quesadillas and it was such an easy thing to make them for lunch when they were home during the summer or on weekends.

However, I felt it was important to get a little more protein in the meal, but did not always have a protein source on hand during the lunch hour. Canned chicken is a lifesaver for these delicious quesadillas. One full can of chicken will make about seven fajita sized quesadillas. They are perfect served plain, but are even more amazing served with sour cream, guacamole and salsa.

What Else Can I Add To My Quesadilla

• Sometimes I toss the chicken with taco seasoning for extra flavor.
• I like adding canned diced green chiles or jalapenos for heat.
• My favorite ~ pickled jalapenos.

Just fill half of a flour tortilla with shredded cheese and canned chicken, fold the tortilla over and place in a warm skillet with melted butter. You will be quite surprised how good these taste.

Canned Chicken Caesar Salad Recipe

Find the complete recipe with measurements in the recipe card at the bottom of the post.

I love Caesar salad made from scratch, but that is not always reality on a busy day.

I have a favorite bottled variety of Caesar salad dressing, it’s Cardini’s. However, I like to doctor it up with a few extras like lemon juice, pepper, Parmesan and garlic. With the canned chicken and the kicked up salad dressing, it’s the perfect way to enjoy a quick and easy Caesar salad. If I have croutons on hand, I will also toss them into this salad. It’s the perfect lunch when I’m short on time and/or ingredients.

Here is what the Caesar dressing looks like before I whisk it all together. I think you’ll love it.

These three canned chicken recipes are also great alternatives for college kids living in an apartment and have limited ingredients or limited skills when it comes to cooking. They are all so easy to make.

Ways to Use the Juice from your Canned Chicken

Save the flavorful liquid by draining it into a container and storing it in the refrigerator for later use.

• Use it as a substitute for water when cooking rice.
• Boil your ramen noodles in the chicken juice for added flavor.
• Swap out chicken broth for the canned chicken juice in soups.
• Enhance the flavor of poached chicken by using the juice as the poaching liquid.

This post may contain affiliate links. Please read my disclosure policy.

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Canned Chicken Salad

Canned chicken is a life and time-saving pantry staple we should all regularly keep on our kitchen shelves. Here are three delicious canned chicken recipes I have been making my family for over twenty years. Canned chicken is one of the most convenient and inexpensive ways to add protein to a meal.

Course Main Course

Cuisine American

Keyword Canned Chicken Salad

Prep Time 15 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 2 people

Calories 366kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls

Ingredients

• 1/3 cup mayonnaise
• 1 tbsp Ranch dressing dry mix
• 1 can (12.5 oz) canned chicken, drained
• 1/2 cup finely diced celery
• 1/4 cup finely chopped green onion (green parts only)

Instructions

• In a medium sized bowl, combine mayonnaise and Ranch dressing mix.
  1/3 cup mayonnaise, 1 tbsp Ranch dressing dry mix
• Add canned chicken to the mayonnaise mixture. The chicken will likely be in chunks so make sure you shred it with two forks before mixing the mayonnaise with the chicken.
  1 can (12.5 oz) canned chicken, drained
• Stir in celery and green onion.
  1/2 cup finely diced celery , 1/4 cup finely chopped green onion (green parts only)
• You can add ground black pepper and salt if you like, but I never do.
• Serve on toast, as a sandwich, over a bed of lettuce, on a toasted bagel, with crackers or plain.

Notes

Brand: While this chicken salad seems like a straightforward recipe there are a few things that make it great. The Kirkland (Costco) brand of chicken is really the star here. It is just much better quality than any other canned chicken out there. Second, it's the ratio of these ingredients. It would be easy to haphazardly toss in these ingredients, but after making this for twenty plus years, I have found it's the amount of these ingredients to one can of chicken that really makes it delicious. This recipe can easily be doubled, tripled etc., just keep ratios the same.

Resting Time: While you can eat this right after making it, it's even better if you give it time to chill and meld together. At least two hours, but it is really at it's best once it has been sitting overnight.

Nutrition

Serving: 145g | Calories: 366kcal | Carbohydrates: 4.1g | Protein: 23.2g | Fat: 28.2g | Saturated Fat: 4g | Polyunsaturated Fat: 15.9g | Monounsaturated Fat: 6.6g | Cholesterol: 105.2mg | Sodium: 495mg | Potassium: 65.7mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 6.1IU | Vitamin C: 8.8mg | Calcium: 13.7mg | Iron: 3.8mg

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Canned Chicken Quesadillas

Canned chicken is a life and time-saving pantry staple we should all regularly keep on our kitchen shelves. Here are three delicious canned chicken recipes I have been making my family for over twenty years. Canned chicken is one of the most convenient and inexpensive ways to add protein to a meal.

Course Main Course

Cuisine Mexican

Keyword Canned Chicken Quesadilla

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 quesadilla

Calories 360kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• skillet

Ingredients

• 1 fajita sized flour tortilla
• 1/4 cup shredded cheese, any kind (I use Mexican blend)
• 1/4 cup shredded canned chicken
• butter

Instructions

• Cover one half side of your tortilla with shredded cheese.
  1 fajita sized flour tortilla
• Sprinkle shredded chicken over the cheese and fold tortilla in half.
  1/4 cup shredded cheese, any kind (I use Mexican blend), 1/4 cup shredded canned chicken
• Melt butter in a nonstick skillet over medium-low heat. Once butter is melted, place tortilla in the pan until golden brown and cheese is melty. Flip tortilla over and continue cooking until golden brown and cheese is completed melted.
  butter
• Remove from pan and slice tortilla into triangles with a pizza cutter. Serve immediately.
• Tastes even better with salsa and sour scream on the side, but still delicious plain.

Notes

For optimal outcomes when making these canned chicken recipes, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 140g | Calories: 360kcal | Carbohydrates: 16g | Protein: 22g | Fat: 25g | Saturated Fat: 12g | Monounsaturated Fat: 1g | Sodium: 500mg | Potassium: 20mg | Vitamin A: 16IU | Vitamin C: 4mg | Calcium: 212mg | Iron: 6.1mg

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Canned Chicken Caesar Salad

Canned chicken is a life and time-saving pantry staple we should all regularly keep on our kitchen shelves. Here are three delicious canned chicken recipes I have been making my family for over twenty years. Canned chicken is one of the most convenient and inexpensive ways to add protein to a meal.

Course Main Course, Side Dish

Cuisine American

Keyword Canned Chicken Caesar Salad

Prep Time 7 minutes minutes

Total Time 7 minutes minutes

Servings 2 people

Calories 273kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls

Ingredients

• 1/3 cup bottled Caesar Salad Dressing
• 1 tsp fresh lemon juice
• 1 tsp finely minced garlic
• 2 tsps shredded Parmesan cheese
• 1/2 tsp coarse ground pepper
• 4 oz. canned chicken, shredded
• 1 head (3-4 oz) romaine lettuce, chopped

Instructions

• In a small bowl, whisk together salad dressing, lemon juice, garlic, Parmesan and ground pepper.
  1/3 cup bottled Caesar Salad Dressing, 1 tsp fresh lemon juice, 1 tsp finely minced garlic, 2 tsps shredded Parmesan cheese, 1/2 tsp coarse ground pepper
• Toss salad dressing with lettuce and add canned chicken. Sprinkle with more Parmesan and ground pepper if you like.
  4 oz. canned chicken, shredded, 1 head (3-4 oz) romaine lettuce, chopped

Notes

Note: If you're serving this as a side dish it's great for two people. The whole salad would be enough as a meal for one person.

Nutrition

Serving: 200g | Calories: 273kcal | Carbohydrates: 4g | Protein: 17g | Fat: 21.5g | Saturated Fat: 4.1g | Cholesterol: 50mg | Sodium: 352mg | Fiber: 1.2g | Sugar: 0.8g | Vitamin A: 76IU | Vitamin C: 7mg | Calcium: 10.5mg | Iron: 4mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Three Easy Meals You Can Make With Canned Chicken appeared first on Noble Pig.

Hearty and Simple

As autumn takes the reins from summer, saying goodbye to its long days, trips to the coast, and the heirloom tomatoes that once filled farmers’ market stalls, the charm of fall has truly unfolded, especially here in the Pacific Northwest. I find it easy to welcome the season’s treasures—pumpkins, crisp apples, hearty greens, and the emergence of earthy root vegetables. It’s honestly my favorite time of year.

Related: 40 Easy Weeknight Dinners

While summer has us looking for effortless recipes, sparing us from the heat of the stove, fall invites us to return to the heartwarming, slow-cooked meals bursting with flavor. To ease into this seasonal shift, here are 10 handpicked, simple fall recipes, each designed to ignite your enthusiasm for the changing season.

Fall Dinners

This roster of easy fall dinners has a special way of making dinner a whole lot cozier. I hope you get to ring in the season with a few of these favorites.

1. Boneless Pork Chops with Balsamic-Fig Sauce

Here’s a dinner that’s both simple and delicious, with a balance of savory and sweet. These boneless pork chops make for the easiest weeknight meal, and the best part is, it’s so good—it’s restaurant-quality, perfect even for a weekend indulgence.

2. Slow Cooker Mississippi Pork Roast

It’s surprising how some of the most flavorful dishes come together with just a handful of ingredients, often ones we all stash in the depths of our cupboards. While the Mississippi Pot Roast is traditionally crafted with beef, I personally love the pork rendition even more. Plus, I find the pork version, seasoned with a packet of onion soup mix instead of the usual au jus, adds an extra layer of deliciousness.

3. Baked Chicken Thighs with Apricots and Olives

I’m a huge enthusiast of meals featuring skinless, boneless chicken thighs. They’re budget-friendly, incredibly flavorful, and a breeze to cook. Chicken thighs are forgiving—I find it hard to go wrong with them. The meat is sufficiently dark to retain tenderness and juiciness, yet not too dark for those who lean towards chicken breast.

Among all my recipes, this chicken thighs dish takes the crown—it might just be my absolute favorite. The secret? A 24-hour marinade that imparts a subtle Moroccan-esque flavor, resulting in chicken that’s unbelievably tasty, tender, and juicy. No exaggeration, it’s incredibly delicious. You’ll have to give it a try yourself.

4. Tamale Pie 

Make Tamale Pie your go-to comfort casserole. It’s crafted from a medley of pantry essentials and fridge staples that probably already live in your kitchen. Whether it’s a cozy night in or a small gathering, this delightfully hearty dish is the perfect choice for fall season dinner!

5. Wonton Soup 

Experience the warmth of a comforting bowl of wonton soup with minimal effort and a handful of straightforward ingredients. This uncomplicated wonton soup recipe has a flavorful broth, delicate wontons, and enticing seasonings, delivering on both taste and convenience without compromise. It’s so good!

6. Beef Stroganoff 

Say goodbye to the days of wrestling with dry, overcooked stroganoff beef—this recipe is a total game-changer. Not only does it rescue you from uninspiring dinners, but it also becomes your fail-safe answer to the perennial question of what to make for dinner.

The key to achieving tender stroganoff perfection? It all boils down to one straightforward rule: choosing the right cut of meat.

7. Chicken Pot Pie Casserole

I absolutely love this quick and easy recipe for a chicken pot pie. Despite its simplicity, it doesn’t compromise on flavor, much like my chicken pot pie soup. Each bite is a combination of veggies, chicken, and a rich, spice-infused silky sauce. I think you’ll love it too.

8. Classic Pot Roast

Make this timeless dish the centerpiece of your upcoming Sunday dinner—it’s flavorful, hearty, and perfect for a crowd. Not only is it easy to prepare, but you can also cook it in multiple ways—either on the stovetop or in a slow cooker. With just a good cut of beef, some veggies, and basic pantry staples, it’s a breeze to get on the table. Just sear the meat, toss in the vegetables and seasonings, and let it all simmer until the beef is tender and the veggies are beautifully caramelized.

9. Slow Cooker Ham and Bean Soup

When it comes to flavor and simplicity, this ham and bean soup holds its own. Whether you’re using up leftover ham or cubing up a ham steak, the process is equally easy, giving you the flexibility to enjoy this soup throughout the entire season.

10. Slow Cooker Chicken Burrito Bowls

Indulge in the comfort of these slow cooker burrito bowls—each bite is a harmony of chile-spiced rice, beans, and shreds of chicken. The beauty of this recipe lies not only in its ease, but also in the way all the flavors and ingredients meld together as they cook in the same pot. The chicken absorbs a tomato-rich, chile-infused broth, infusing the rice with fragrance and seasoning every bite to perfection.

Even More Fall Dinners to Enjoy

• Slow Cooker Beef and Tomato Stew
• Beef Burrito Skillet
• Corn Chowder
• Cheesy Chicken Enchiladas
• Pumpkin Chili

Did You Make One of These Fall Dinners?

I hope you love this 10 Cozy Dinners list. If you make any of these meals, I’d love to hear about it. Be sure to tag @noblepig and #noblepig on Instagram to share where your creation.

The post Falling for Flavor: 10 Cozy Autumn Dinners appeared first on Noble Pig.

Simple Mediterranean Chicken Recipe

This Mediterranean flavored chicken recipe is a great option to include in your weekly meal rotation as a high quality protein source as well as a vibrant, colorful combination of fresh tomatoes, briny Kalamata olives, fresh basil and feta cheese.

Sometimes it’s hard to believe that so much flavor can be packed into a meal that is ready in thirty minutes, but here’s the proof in this Mediterranean chicken skillet.

Enjoy every bite.

What foods come to mind when you hear “Mediterranean”? I know for me it’s usually olive oil, feta cheese, hummus (legumes), red wine, salmon and some type of cucumber salad. And chicken orzo!

Basic Ingredients, But Not So Basic Chicken

A handful of very simple ingredients go into making this Mediterranean chicken skillet dish. It’s a flavor-popping dinner any night of the week.

• skinless, boneless chicken breasts – a great, low-calorie source of protein
• olive oil – has a relatively high smoke point and is safe and reliable for frying
• salt, pepper and garlic – flavor boosters
• Kalamata olives – rich, fruity and meaty with a notable sharpness that other olive varieties don’t have
• cherry or grape tomatoes – bright and sweet with a more crunchy interior, makes them perfect for sautéing
• feta cheese – creamy, salty and tangy, adds big flavor to this dish
• fresh basil – adds that perfect hint of subtle sweetness

Using Fresh Basil And How To Slice It

Chiffonade is the fancy word we use to refer to the process of slicing fresh basil (or any other delicate herb). The word itself rolls off your tongue as light and airy as the spirals of basil themselves. The ribbons of basil add a lovely bit of green and fresh taste to so many in-season dishes.

To get those perfect basil ribbons all you need to remember is to stack, roll and slice. The leaves are stacked one on top of the other, rolled into a cigar shape and using a sharp knife (keeps the basil from bruising), slice them into thin ribbons.

Also, the oils found in basil are aromatic and delicate. For this reason, I prefer to chiffonade my basil just before using it and add it to the dish at the very end, often holding off until I can sprinkle it over each plate right before serving. When the residual heat and raw basil come together, that amazing aroma is woken up and is deliciously fragrant.

Recipe Notes for Mediterranean Chicken Skillet

• If you prefer not to use olives, I suggest adding a squeeze of fresh lemon juice to balance out the flavor of the overall dish.
• Store this Mediterranean chicken skillet in an airtight container, in the refrigerator, for up to three days.

More Ways To Enjoy A Quick and Easy Chicken Dinner

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Mediterranean Chicken Skillet

Juicy chicken breasts meet a fresh tomato-rich sauce in this Mediterranean one-skillet dish. This six-ingredient version is on the table in just thirty minutes, meaning you can dig into it any night of the week.

Course Main Course

Cuisine Mediterranean

Keyword Mediterranean Chicken Skillet

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 289kcal

Author Cathy Pollak

Ingredients

• 4 (1 lbs) boneless, skinless chicken breasts
• salt and pepper
• 3 tbsp olive oil, divided
• 2 cups cherry or grape tomatoes, halved
• 1/2 cup pitted Kalamata olives
• 3 cloves garlic, minced
• 4 oz crumbled feta cheese
• 4-5 fresh basil leaves, sliced into ribbons

Instructions

• Let chicken breasts sit out (and out the package) 30 minutes prior to cooking to warm up slightly.
• Lightly season the chicken with salt and pepper.
• Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When the frying pan is quite hot, add 2 tablespoons of the olive oil. Swirl the pan so it is lightly covered with the olive oil.
• Reduce the heat to medium. Add the chicken breasts. Cook undisturbed for 5-7 minutes on one side and flip over. Continue cooking, until chicken is browned and cooked through and the internal temperature has reached 165 degrees F. (Using a meat thermometer is key for chicken breasts, as they dry out easily when overcooked.) Remove from pan and let chicken breasts rest, leave remaining oil in the pan.
• Add remaining 1 tablespoon of olive oil to the pan, along with tomatoes. Sauté tomatoes for several minutes , until softened. Add olives and garlic and cook until fragrant, about 1 minute.
• Return chicken breasts to the pan over medium heat and spoon tomato sauce over chicken. Sprinkle feta cheese over the chicken and cook for 1-2 minutes, until cheese is warmed and slightly melty.
• Remove from heat and garnish each plate with fresh basil. Serve over pasta, rice or couscous.

Notes

As always, nutrition information is only approximate. If this number is important to you, please calculate yourself using your exact weights, measurements and the brands you are using to make this.

Nutrition

Calories: 289kcal | Carbohydrates: 5.9g | Protein: 27.1g | Fat: 18.1g | Saturated Fat: 4.7g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 7.4g | Cholesterol: 15mg | Sodium: 612mg | Potassium: 188mg | Fiber: 1.2g | Sugar: 3g | Vitamin A: 46IU | Vitamin C: 18.4mg | Calcium: 11.3mg | Iron: 1.9mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mediterranean Chicken Skillet appeared first on Noble Pig.

Chicken and Pesto Pasta

This pesto bowtie pasta with chicken answers the age-old question “what should I eat for dinner“.

Chicken and Pesto Pasta checks all the boxes when it comes to a time-saving, but still delicious meal. And because pesto bowtie pasta is red and green, this dish can easily make an appearance during the holiday season for anyone celebrating Christmas. The colors of the mixed together bow tie pasta look festive in a serving bowl.

Using already prepared pesto is the key to making this meal come to together in minutes. Pick some jarred pesto up the next time you are at the market. I keep several jars in my fridge for last minute meals like this one.

If you happen to have basil or any herbs growing out of control this time of year, you can easily make your own pesto too.

Ingredients 

Pantry Ingredients

• bow-tie pasta noodles – also known as farfalle or butterfly pasta noodles
• roasted red peppers – found next to the pickles in the grocery store
• prepared pesto – this can be found in both the refrigerated and unrefrigerated sections of the grocery store.
• olive oil
• salt and pepper

Fresh Ingredients

• chicken -thinly sliced skinless, boneless breasts
• freshly grated Parmesan cheese

How To Make Chicken and Pesto Pasta

Step One: Bring a large pot of salted water to a boil.

Step Two: Season chicken well with salt and pepper. Warm oil in a large, nonstick skillet over medium-high heat. Cook chicken until it is no longer pink inside, about 6-7 minutes per side. Let rest on a cutting board for 10 minutes and then cut into 1/2″ pieces.

Step Three: Add bow-tie pasta to boiling water and cook until al dente according to package directions. Drain pasta and rinse with cold water. 

Step Four: In a large bowl combine pasta and pesto. Add chicken and red pepper. Toss and season to taste with salt and pepper. Sprinkle each serving with Parmesan cheese.

This pesto bowtie pasta with chicken is also the perfect meal to take to the office for lunch! It holds up well and doesn’t dry out.

Tips and Tricks

• Use thin-sliced chicken breasts or slice your boneless, skinless chicken breasts in half lengthwise. They cook much faster, so you’ll be eating much sooner. I do this for my chicken orzo recipe too.
• Freshly grated Parmesan has a much better flavor than already grated and is sliced much thinner. Skip the green can.

Jarred Roasted Red Peppers vs. Fresh

A jar of roasted red peppers goes a long way when it comes to adding flavor without packing on the calories.

The roasted version bears little resemblance to raw, red, bell peppers as the roasting process changes them from a firm, crunchy vegetable to a velvety, soft consistency.

Roasting also brings out the pepper’s natural sweetness.

I love using roasted red peppers. The peppers bring so much tangy deliciousness to the dish.

Basically, you can’t go wrong with them, so don’t be shy when it comes to adding them to your favorite meals.

Serving Suggestions

• rosemary garlic bread
• garlic parsley bread
• bread spread

MORE PASTA SALAD RECIPES

• Italian Pasta Salad
• Antipasto Pasta Salad
• Sweet Potato Pasta Salad
• Greek Pasta Salad
• Bacon Ranch Tortellini Salad
• Rainbow Macaroni Salad
• Pepperoni Pasta Salad
• Horseradish Macaroni Salad

This post may contain affiliate links. Please read my disclosure policy.

Print Quick Chicken and Pesto Pasta Get dinner on the table with this Quick Chicken and Pesto Pasta. It's full of flavor and makes great leftovers for lunch. Course Main Course Cuisine American Keyword Chicken and Pesto Pasta, Pesto Bowtie Pasta With Chicken Prep Time 15 minutes minutes Cook Time 30 minutes minutes Total Time 45 minutes minutes Servings 6 people Calories 480kcal Author Cathy Pollak Ingredients 1-1/2 lbs skinless, boneless chicken breast halves, sliced lengthwise for quick cooking 2 tbsp olive oil or other high temperature oil 12 oz bow-tie pasta 6-7 oz jar prepared pesto 1 (16) oz jar roasted red peppers, drained, cut into strips 1/2 cup grated Parmesan for serving Instructions Bring a large pot of salted water to a boil. Season chicken well with salt and pepper. Warm oil in a large, nonstick skillet over medium-high heat. Cook chicken until it is no longer pink inside, about 6-7 minutes per side. Let rest on a cutting board for 10 minutes and then cut into 1/2" pieces. Add bow-tie pasta to boiling water and cook until al dente according to package directions. Drain pasta and rinse with cold water.  In a large bowl combine pasta and pesto. Add chicken and red pepper. Toss and season to taste with salt and pepper. Sprinkle each serving with Parmesan cheese. Video Nutrition Calories: 480kcal | Protein: 34.7g | Fat: 23.8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.3g | Cholesterol: 11.7mg | Sodium: 252.1mg | Fiber: 4.7g | Sugar: 4.6g | Calcium: 13.4mg | Iron: 10.2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Quick Chicken and Pesto Pasta appeared first on Noble Pig.

The Best Grilled Chicken

For some reason, people feel the need to char the heck out of grilled chicken, leaving it dry and literally unpalatable. But you eat it anyway to be nice.

And then there are those who remove the chicken from the grill too soon because they put the grilling sauce on way too early and now it’s burning.  Their solution…take the uncooked chicken off the grill… a very dangerous choice.  There seems to be no middle ground.

However, if you want to serve the best and juiciest Grilled Chicken ever….follow these tips.  I promise, no burnt pieces and no uncooked parts.

No one will believe you are not a grill master.

First, I always buy a split fryer, a whole chicken that has been cut in half.  I never grill different sized, individual pieces, it’s too difficult to vary the cooking times and the pieces dry out too easily.  Forget them. A split fryer is the answer to your grilling prayers or buy a whole chicken and cut it in half yourself.

Next, make a dry rub (recipe to follow). You do not want a dry rub with sugar in the list of ingredients.  It will burn.  The dry rub should be spread on the chicken, under and on top of the skin and in every nook and cranny.  Do this three hours prior to grilling.

Also, bring the chicken to room temperature.  You do not want to put iced cold chicken on the grill.  Trust me.

Preheat the grill to very high heat, about 500 degrees. I then turn the middle burner completely off and place the chicken in there while lowering the other two burners, bringing the temperature to 350 degrees.

Next, baste the chicken (recipe to follow) and close the grill.  Set a timer for 15 minutes.

After 15 minutes turn the chicken over and baste again.  Repeat this step every 15 minutes for a total of one hour.  At the last basting, let the chicken cook for only five minutes more.

After basting with the sauce close the grill and cook for only five minutes.  Not longer, this is when the chicken will burn.  Make sure you have washed your baster or are using a new one to prevent any contamination from residual raw chicken.

Let the chicken rest for at least five minutes before cutting into it.

Using this method, the chicken remains so juicy you won’ be able to stop eating it.  Make sure you take a nibble of the skin, it’s amazing.

Serving Suggestions

• Pineapple Coleslaw

The post Best Grilled Chicken appeared first on Noble Pig.