Grilled BBQ Chicken Pizza Recipe

INGREDIENTS

  • 1 dough recipe or store-bought pizza dough
  • 1 1/2 cups shredded chicken
  • 2/3 cup of your favorite BBQ sauce
  • 1/2 red onion, finely chopped
  • 1/2 cup crumbled blue cheese
  • Handful of basil, finely chopped

INSTRUCTIONS

  1. Preheat outdoor grill on high.
  2. In a small bowl, toss shredded chicken with half of the BBQ sauce. Set aside.
  3. While you’re preheating the grill, roll out your dough on a lightly floured 9-inch pizza pan. Gently stretch it and pull it to fit the 9-inch pizza pan.
  4. Once done, place it gently on the grill (you may need a helping hand for this part). Close the lid and grill for 3-5 minutes on each side (checking every so often to make sure the bottom doesn’t get too charred – every grill VARIES in temperature so keep an eye on it).
  5. After 3-5 minutes, flip the dough on the other side, close the lid and grill for another 3-5 minutes, again checking every so often to make sure it doesn’t get too charred.
  6. Once both sides have been grilled, bring the dough inside to assemble your toppings.
  7. Brush a thin layer of BBQ sauce on top of the dough then sprinkle red onion, blue cheese, shredded chicken, and basil on top.
  8. Slice and serve!

Baked BBQ Chicken Egg Rolls Recipe

Ingredients

Baked BBQ Chicken Egg Rolls
  • 3 chicken breast
  • 1/2 cup BBQ sauce
  • 1/4 cup low sodium chicken broth
  • Salt and pepper to taste
  • 1/2 cup frozen corn
  • 1/2 cup shredded cheddar or Monterey jack cheese
  • 15 egg roll wrappers

BBQ Ranch Dipping Sauce

  • 1/2 cup plain non-fat Greek yogurt
  • 3 tablespoons low fat buttermilk
  • 1 tablespoon BBQ sauce
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon worcestershire sauce (optional)
  • 3/4 teaspoon dried parsley
  • 1/2 teaspoon dried onion flakes
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Instructions

Baked BBQ Chicken Egg Rolls
  1. In a small bowl whisk together the BBQ sauce, chicken broth, salt and pepper.
  2. Place the chicken breasts in a slow cooker and cover with the sauce.
  3. Set the slow cooker to low, cover, and let cook for 4-6 hours or until the chicken is tender and shreds easily.
  4. Shred the chicken with 2 forks and stir in the frozen corn.
  5. If the chicken needs more BBQ sauce go ahead and add more now.
  6. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  7. Fill each egg roll wrapper with a couple tablespoons of the shredded chicken, being careful not to overfill them.
  8. Top the chicken with some of the shredded cheese.
  9. Brush all around the edges of the egg roll wrapper, then tuck in the sides, and roll it up tightly like a burrito.
  10. Seal the end of the egg roll with a little more water then place it seam side down on a baking sheet lined with parchment paper.
  11. Continue the process until all of the egg rolls are made.
  12. Spray or brush the tops of the egg rolls with oil then place them on the middle rack of the oven and bake for 12-15 minutes or until they start to turn golden brown.
  13. Remove from the oven and serve with the BBQ Ranch Dipping Sauce.
BBQ Ranch Dipping Sauce
  1. In a small bowl whisk together all of the dip ingredients until smooth.
  2. Cover and refrigerate until ready to serve.

 

Loaded BBQ Chicken Nugget Nachos Recipe

INGREDIENTS:

  • 8 ounces chicken(less) nuggets, thawed and diced into 1/2-inch pieces (shredded chicken may be substituted)
  • about 1 cup bbq sauce
  • 4 to 5 cups corn tortilla chips, or enough to cover pie dish base with some overlapping
  • 6 ounces shredded (vegan) cheese, divided
  • 1 medium ripe tomato, diced into 1/2-inch pieces
  • 1 medium ripe avocado, peeled, de-seeded, and diced into 1/2-inch pieces
  • 1/2 cup corn (fresh, frozen, or canned)
  • 1/2 cup black beans, jalepenos, black olives, or diced bell peppers, all optional
  • cilantro, sour cream, salsa, guac, pico de gallo, all are optional for garnishing and serving

INSTRUCTIONS:

  1. Preheat oven to 375F. Lightly spray a 9-inch round pie dish with cooking spray; set aside.
  2. Thaw and then dice the chicken nuggets into 1/2-inch pieces.
  3. Place nuggets in a medium bowl, cover with about 1 cup bbq sauce, and toss gently to evenly coat. Use enough bbq sauce so the nuggets are really juicy and well-coated. Set bowl aside while assembling the nachos; nuggets will soak up some of the bbq sauce.
  4. Add corn chips to prepared pie dish, arranging chips so the base of pie dish is completely covered. Chips need to overlap in places so there aren’t gaps. I made a double-layer of chips.
  5. Evenly sprinkle about 4 ounces cheese over chips.
  6. Evenly sprinkle the tomato, avocado, corn, and any optional toppings.
  7. Evenly sprinkle with the chicken nuggets. My nuggets were very moist and drippy, and I drizzled on of the residual bbq sauce from the marinating bowl.
  8. Evenly sprinkle with the remaining cheese, about 2 ounces.
  9. Bake for about 18 minutes, or until cheese is bubbly, melted, and nachos are done. Baking times may vary widely based on brand and type of cheese used, juiciness of nuggets, moisture level in tomato, avo, corn, if optional ingredients were used, climate and oven variance, etc. Watch your nachos, not the clock.
  10. Optionally, garnish and serve nachos with cilantro, sour cream, salsa, guac, pico de gallo. Nachos are best fresh and warm.

Slow Cooker BBQ Pulled Pork Recipe

Ingredients

  • 3 to 5 lb. Boston Butt Pork Roast
  • 2 tbsp brown sugar
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Chipotle Chile Powder
  • 1/4 cup apple cider vinegar
  • 3/4 cup water
Serve with:
  • Toasted hoagie or hamburger buns
  • Slices of Colby-Jack Cheese
  • BBQ Sauce

Instructions

  1. Mix the brown sugar, salt, pepper, onion powder, garlic powder and chipotle chile powder together in a small bowl. Rub the outside of the pork with spices.
  2. Pour the apple cider vinegar and water in the bottom of your slow cooker and carefully place the pork inside the slow cooker, careful not to wash off the spices.
  3. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Remove pork and shred with two forks. Add juices from the slow cooker as desired.
  4. Serve the pulled pork on a toasted bun with Colby-Jack cheese and bbq sauce.

Easy BBQ Bacon Baked Beans Recipe

INGREDIENTS

  • 1 pound thick-cut applewood smoked bacon, cut in half crosswise
  • 1 large vidalia onion; chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 5 (15 oz) cans pork and beans
  • 1 cup barbecue sauce
  • 1/3 cup light brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons ground mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Parsley, torn, to serve, optional
  • Sourdough bread, to serve, optional

INSTRUCTIONS

  1. Preheat the oven to 350°F.
  2. In a large dutch oven or heavy bottomed pot, cook the bacon (in batches) until the fat renders but the bacon has not quite crisped. Using tongs, remove the bacon from the pot and place on a paper towel-lined plate. Set aside.
  3. Add the onion, garlic, and red bell pepper to the rendered bacon fat and cook over medium heat until the pepper is softened and the onion is translucent. Add in the pork and beans, barbecue sauce, brown sugar, vinegar, ground mustard, smoked paprika, and cayenne pepper. Mix well to combine.
  4. Bring to a simmer and adjust seasonings, to taste. If you’re using a pot that’s not oven safe, transfer the beans to an oven-safe baking dish.
  5. Cover the beans with the bacon, slightly overlapping the strips if necessary.
  6. Bake, uncovered, until the sauce thickens and the bacon crisps and becomes glazed over, about two hours.
  7. Sprinkle with torn parsley and serve with warm bread.

Baked BBQ Chicken Egg Rolls with BBQ Ranch Dipping Sauce Recipe

Ingredients

Baked BBQ Chicken Egg Rolls
  • 3 chicken breast
  • 1/2 cup BBQ sauce
  • 1/4 cup low sodium chicken broth
  • Salt and pepper to taste
  • 1/2 cup frozen corn
  • 1/2 cup shredded cheddar or Monterey jack cheese
  • 15 egg roll wrappers
BBQ Ranch Dipping Sauce
  • 1/2 cup plain non-fat Greek yogurt
  • 3 tablespoons low fat buttermilk
  • 1 tablespoon BBQ sauce
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon worcestershire sauce (optional)
  • 3/4 teaspoon dried parsley
  • 1/2 teaspoon dried onion flakes
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Instructions

Baked BBQ Chicken Egg Rolls
  1. In a small bowl whisk together the BBQ sauce, chicken broth, salt and pepper.
  2. Place the chicken breasts in a slow cooker and cover with the sauce.
  3. Set the slow cooker to low, cover, and let cook for 4-6 hours or until the chicken is tender and shreds easily.
  4. Shred the chicken with 2 forks and stir in the frozen corn.
  5. If the chicken needs more BBQ sauce go ahead and add more now.
  6. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  7. Fill each egg roll wrapper with a couple tablespoons of the shredded chicken, being careful not to overfill them.
  8. Top the chicken with some of the shredded cheese.
  9. Brush all around the edges of the egg roll wrapper, then tuck in the sides, and roll it up tightly like a burrito.
  10. Seal the end of the egg roll with a little more water then place it seam side down on a baking sheet lined with parchment paper.
  11. Continue the process until all of the egg rolls are made.
  12. Spray or brush the tops of the egg rolls with oil then place them on the middle rack of the oven and bake for 12-15 minutes or until they start to turn golden brown.
  13. Remove from the oven and serve with the BBQ Ranch Dipping Sauce.
BBQ Ranch Dipping Sauce
  1. In a small bowl whisk together all of the dip ingredients until smooth.
  2. Cover and refrigerate until ready to serve.

 

Honey Chipotle BBQ Chicken Recipe

INGREDIENTS

  • 2 pounds boneless skinless chicken thighs or breasts
  • ¾ cup ketchup
  • 2-3 chipotle peppers in adobe sauce
  • 2 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon worcestershire sauce
  • ¼ cup honey
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon black pepper

INSTRUCTIONS

  1. In a blender or food processor combine ketchup, cider vinegar, brown sugar, Worcestershire sauce, honey, salt, garlic powder, cumin, and black pepper and blend until smooth.
  2. Preheat grill to medium high heat. Salt and pepper the chicken and add to the grill. Baste the chicken generously, turn over after about 2 minutes and baste again. Cook until the chicken is 165 degrees and no longer pink in the center. Baste one last time before serving.

Southwest BBQ Chicken Salad Recipe

Ingredients

For the BBQ Sauce

  • 1 cup ketchup
  • ¼ cup cider vinegar
  • 3 tablespoons water
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon yellow mustard
  • ½ teaspoon kosher salt and freshly ground black pepper

For the Southwest Chicken Salad

  • 2 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • Cooking spray
  • 2 6-inch corn tortillas
  • 1 tablespoon canola oil
  • 6 cups romaine lettuce, washed, dried, and chopped
  • 1 15-ounce can black beans, rinsed and drained
  • ½ cup frozen corn, thawed
  • 6 cocktail tomatoes, quartered or sliced
  • 1 avocado, peeled, pitted and sliced
  • ¼ red onion, thinly sliced
  • 2 limes
  • ¼ cup homemade Ranch dressing or a quality store bought brand
  • ¼ cup chopped fresh cilantro leaves

Instructions

For the BBQ Sauce

  1. Combine all of the ingredients in a small pan over medium heat. Cook for 5-10 minutes, stirring occasionally until flavors combine, then remove from heat.

For the Southwest Chicken Salad

  1. Prepare a grill or stovetop grill pan over medium high heat.
  2. To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper. Spray the grill pan with cooking spray (or oil the grill grates) and cook the chicken breasts for 3-4 minutes on each side, or until golden brown. Lower the heat to medium and brush both sides of the chicken breasts with the BBQ sauce and cook for an additional 3-4 minutes on each side until the thickest part of the chicken reaches 160 degrees F. Transfer to a platter and tent with aluminum foil.
  3. While the chicken is cooking, cut the tortillas into thin strips. Heat the canola oil in a small pan over medium high heat and fry the tortilla strips, stirring often, until golden and crisp. You may have to do this in batches. Drain on paper towels and sprinkle with kosher salt while still hot.
  4. Arrange the cut romaine lettuce in a large bowl with the black beans and corn. Slice the chicken into strips and place on top of the lettuce with the tomatoes, avocado, and red onion slices. Squeeze the juice of 1 lime over the salad, then in a small bowl, mix the ranch dressing with the juice from the remaining lime. Drizzle the lime ranch dressing over the salad with the reserved BBQ sauce. Garnish with the chopped cilantro and the tortilla strips and serve.

BBQ Chicken Burger with Beer Braised Onions Recipe

Ingredients

For the burgers:
  • 1 lb ground chicken (I used half breast, half thighs)
  • ⅓ cup breadcrumbs
  • ¼ whole milk
  • 1 tsp Worcestershire sauce
  • ¼-1/2 tsp Old Bay seasoning*
  • ¼ tsp salt
  • ¼ tsp pepper
For the onions:
  • 2 tablespoons of butter
  • 1 large onion thinly sliced
  • 1 bottle of beer*
  • 1 tablespoon brown sugar
  • bbq sauce
  • sliced cheddar cheese
  • romaine lettuce
  • pretzel buns

 Instructions

  1. In a large bowl combine the ground chicken, breadcrumbs, milk and spices. Mix with your hands until well-combined and then form into patties.
  2. Line a plate with parchment paper and layer the burgers on top, putting parchment in between each burger so they don’t stick.
  3. Chill until ready to cook.
For the onions:
  1. Melt the butter in a large skillet or saucepan.
  2. Add the onions and cook until soft.
  3. Add a cup of the beer and the brown sugar. Stir together and let cook down for about 10 minutes or until the beer has evaporated.
  4. Add another cup of beer and reduce the heat, stirring occasionally until brown and soft. Add salt to taste.
To cook the burgers:
  1. Grill or pan fry about 5 minutes per side or until cooked through.
  2. After flipping place cheese slices on top to melt.
  3. Serve on pretzel buns with bbq sauce, braised onions, romaine lettuce or any other desired toppings.

Sweet Heat BBQ Hot Dogs Recipe

Ingredients

  • 8 beef franks (I used Hebrew National 100% kosher beef franks)
  • 2 avocados, sliced
  • 1 white onion, thinly sliced into rings
optional: slaw or shredded lettuce, pickles
  • 8 hot dog buns
bbq sauce
  • 1 cup ketchup (I used Hunts)
  • 2 teaspoons spicy brown mustard (I used Guldens)
  • 3 teaspoons worcestershire sauce
  • 1 teaspoon honey
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons brown sugar
  • ½ teaspoon garlic powder

 Instructions

  1. Whisk together all sauce ingredients in a medium sauce pan. Bring to a boil over medium-high heat on the stove, then reduce to medium-low and allow to simmer for about 5 minutes. Remove from heat and transfer to a container you can cover and put in the fridge. Chill until ready to use.
  2. Grill beef franks over medium heat for about 5-6 minutes, turning throughout to allow for even cooking on all sides. Also, place sliced onion rings on the grill and allow to cook until the hot dogs are done.
  3. Assemble hot dogs by placing slaw or lettuce (if desired) on the bottom of the bun. Next, add the hot dog, avocado slices, grilled onions, and pickles (if desired). Drizzle hot dogs with bbq sauce.