BBQ recipes, product reviews, & how-to's
Buffalo chicken sliders are perfect for any party or tailgate! Combines that classic Buffalo hot sauce flavor with ranch and shredded chicken, then placed on a sweet Hawaiian roll with pepper jack cheese and topped with melted butter and ranch seasoning. Ingredients for the Buffalo…
An epic party dip that is super easy to make, this smoked Buffalo chicken dip combines the flavors of Buffalo style chicken, cheeses, and Rotel. Add in some hot sauce for an extra kick and a kiss of smoke flavor then you’ve got the perfect…
This white bean chicken chili is a warm, hearty bowl of deliciousness that is also a healthier alternative to traditional red meat chili. Follow along and learn how to make this fall food that can be eaten any time of year!
Some key ingredients to this white chicken chili recipe include the following:
To start, cook one diced white onion in olive oil in a 6 quart Dutch oven or medium-sized stock pot. Cook over medium heat for 5-7 minutes or until the onion turns translucent. This helps with the flavor and the texture of the onion in the chili.
Add two cloves of minced garlic to the pot and cook for a minute. The reason you only cook minced garlic for a minute is due to the fact that garlic can lose it’s flavor if overcooked.
Next, add four cups of chicken broth and four cups of cooked, shredded chicken. Add two, four ounce cans of diced green chiles to add some texture and mild heat.
Regarding seasonings, put in two teaspoons of salt, and one teaspoon of pepper, ground cumin, chili powder, and dried oregano. Before adding the two cans of white beans (navy, cannellini), make sure to drain and rinse. Pouring into a colander for draining and rinsing is ideal for this step.
There are a few reasons for draining and rinsing beans. One is to reduce the amount of sodium, most of it added when canned. Another reason is to eliminate the excess liquid in your recipe. And finally, draining and rinsing the beans keeps them from dominating the flavor of the recipe. You want the beans to compliment the other flavors, not dominate.
Now that all of the white bean chicken chili ingredients have been added, stir ingredients and bring to a boil. This may take a few minutes to happen due to the high concentration of room temperature ingredients.
Once ingredients have boiled for a minute, reduce the temperature to medium-low heat for a simmer. You should see smaller, consistent bubbling at this point. Simmer for 40 minutes uncovered so some of the broth can reduce. After the simmering is done, let cool for a few minutes before serving.
Want to make the consistency of your white bean chicken chili a little thicker? This can be done one of two ways: by either adding a half brick of cream cheese (4 oz) or taking one of the cans of beans and smashing into a puree. Doing the latter will mean less beans to bite into in the chili.
Looking to spice things up in your chili? Add red pepper flakes to the Dutch oven or stock pot when adding the other spices. You can also add a half teaspoon of cayenne pepper. And finally, topping your individual bowl of chili with pepper jack cheese will help with the spice and give you a thicker consistency.
When stored in an airtight container and put into the refrigerator, white bean chicken chili is good for up to four days.
As far as chili goes, this is one of the healthier ones out there. This is because chicken, especially white meat, has less fat (including less saturated fat) than beef. Chicken also has less cholesterol than red meat. This recipe is also dairy free, which is ideal for those who are lactose intolerant.
Here are some other flavorful recipes to try:
White bean chicken chili serves up a warm, hearty bowl of deliciousness that is perfect for the fall and winter! It's also a healthier alternative to traditional red meat chili.
NOTE: Nutrition information isn't always accurate.
Want to make a flavorful chicken that is more evenly cooked and is done faster? Then smoked spatchcock chicken will become your favorite method for this yardbird! This complete guide will walk you through every step of the process, from how to brine, spatchcock chicken,…
Do you like hot wings, but also like that sweet flavor? These mango habanero chicken wings provide a nice balance of sweet and heat while taking your tastebuds for a ride. It’s makes for the best tailgate food! What are Drums and Flats? When buying…
Chicken bacon ranch Hawaiian roll sliders are some of the best tasting sliders I’ve ever made! Using Hawaiian rolls, chicken, bacon, ranch, and cheese, these bacon ranch chicken sliders are going to be the talk of your next gathering!
Sliders are basically mini sandwiches or mini burgers. This makes them more versatile as they can be served up as either an appetizer, snack, entrée. You can also feel less guilty about eating more than one. At least that’s what I keep telling myself.
Making bacon ranch chicken sliders is super simple and takes a few simple steps: preheat the grill, cook the meats, put it all together, place on the grill. Let me expand on those steps:
First things first, preheat your grill to 350 degrees over indirect heat. I prefer to use hickory wood when putting chicken bacon sliders on the grill, but you can use whichever you prefer.
While the grill is preheating, season chicken thighs with Santa Maria seasoning and cook them up either directly on the grill or in a skillet. While that is cooking, either cook raw bacon to desired doneness or simply use precooked bacon. Dice up bacon and chicken when done and rested. Set aside.
Using a 12-pack of Kings Hawaiian rolls, slice the connected rolls to separate the top from the bottom as if you’re making one large sandwich. Place bottom portion in a 9×11 greased foil pan.
Spread the cooked, diced chicken thighs all over the bread, followed by drizzling the ranch dressing to cover all sliders. Next, sprinkle on the chopped bacon, followed by placing slices of provolone cheese to cover each slider.
Place tops half of rolls on and apply melted butter to the tops of the rolls. Sprinkle the buttery tops with organic garlic pepper from Redmond Real Salt. If you want more ranch flavor, sprinkle on a ranch seasoning packet instead.
Cook the chicken bacon ranch sliders on the grill for 15 minutes at 350 degrees. The cheese will be melted and the tops of the Hawaiian rolls will feel toasted. It’s that simple! In fact, most of my sliders recipes, such as these s’mores sliders, cook on the grill at 350 degrees for 15 minutes.
You can absolutely make these Hawaiian roll chicken sliders indoors in your oven. The subtle hint of smoke flavor from the grill will be missing, but the majority of the flavor will still be there.
Absolutely! Here are some of the popular ones:
These chicken bacon ranch Hawaiian roll sliders will become one of your new go-tos for gatherings! Can be served up as either an appetizer or an entrée.
Nutrition information is for guidance only and may not always be accurate.
Looking to learn how to smoke a turkey for the holidays (or just because it tastes dang good any time of year)? This smoked turkey recipe will walk you through all of the steps, from thawing to serving. Follow the details for how to smoke…
BBQ chicken often gets overlooked on the menu, especially when up against other meats like brisket, pulled pork, or ribs. Chicken lollipops are bacon wrapped drumsticks you can eat with your hands! Trimming the bone may take a few attempts to get down (good thing…
Smoked turkey breast is a great idea for your smaller holiday gatherings, such as Friendsgiving. It’s an underrated meat the rest of the year. Not sure why because it tastes so dang good!
In this post, we will go over the full process of how to smoke a turkey breast. With a simple blend of rub and smoke, this smoked turkey breast cooks a lot faster than a whole turkey. I recommend saving this recipe for future use during the rest of the year.
Sometimes you can find turkey breasts already trimmed and ready to go. I haven’t been so lucky, so I will usually buy them bone-in and frozen. Regarding the thawing process, rule of thumb says to thaw in your fridge for days before use. With frozen, bone-in turkey breasts, that means about three days in the fridge.
However, if you want to thaw it out much faster I recommend submerging in cold water. Some folks will tell you to fill up your kitchen sink with cold water with the package of turkey in there. I like to put the turkey in a food-safe bucket and fill with cold water. Then I put in my fridge for a few hours. Depending on the weather where you are at, you could also put in your garage. Or if you are short on space, put it in a cooler with cold water and some ice cubes. Either way, it will thaw out in about four or five hours instead of three or four days. NOTE: for thawing, the turkey should still be in the original packaging.
Once the turkey has thawed, you will need to choose whether or not to brine. I say brine. Brining will help add some flavor to a rather bland bird. Simply remove the turkey from its packaging and remove the extras from it’s cavity (gravy packet, turkey neck, etc.). In a food-grade brining bucket, Pour in two gallons of water, one cup of kosher salt, one cup of sugar, some BBQ rub you plan on using for the smoking process, a cup of apple juice, and a couple of bay leaves. Brine for 12-14 hours. Make sure to rinse bird off before prepping to cook.
If you are trimming the bone-in turkey breast, I recommend watching the following video. Once I film myself doing this, I will post one of my own. But in the meantime, check this one out:
How to smoke a turkey breast? Simple. Before you begin the simple prep, preheat your grill to 250 degrees over indirect heat with cherry wood. Regarding the seasonings, I like to use premade seasonings that have a stronger pepper flavor.
While I am using Q-nami rub from Lanes BBQ for this one, feel free to use a rub of your choice that you think pairs well with poultry. If you are looking for a good turkey rub, I suggest checking out my friend Susie Bulloch’s website, Hey Grill Hey.
I go moderate with the application of the rub/seasoning. Make sure to apply on both sides of the turkey breasts. Take out to your preheated grill and let it smoke until internal meat temp reaches 162 degrees.
To be clear, it is recommended to go by temp, not time. With that said, turkey breast usually takes a couple of hours. There are variables to this, such as size of the meat and the consistency of the temp it cooks at.
During the cooking process, melt two tablespoons of butter and apply on the turkey breasts to add more flavor and prevent the outside from drying out.
According to the USDA, poultry is done at 165 degrees. I say to remove turkey at 157 because the meat will continue to cook internally as it rests. The closer you get it to 165, it will be most tender and juicy. I recommend resting 10-15 minutes before slicing.
Regarding slicing, slice thin and against the grain if you want to serve it up like your classic BBQ joints. It will also go further for larger crowds, such as turkey for Thanksgiving or Christmas.
I sometimes go thicker because that’s how I like them. Either way, the flavor will be there and I’m positive you will love cooking this up any time of the year!
Smoked turkey breast is quicker to cook than a full turkey and great for meals year-round! Brine, rub and smoke is all you need!
1. If you don't have a rub/seasoning you like for turkey, a simple 50/50 mixture of salt and pepper will do.
2. Resting before slicing helps the meat have a juicier bite. If you start slicing right away, more juices will flow out and the meat will have a dryer texture.
Nutrition information isn’t always accurate.
I enjoy BBQing up a variety of proteins and chicken is one that gets much love in my household (even though it may not on my social media accounts). I love cooking chicken spatchcocked and this Spatchcocked Lemon Garlic Chicken is a simple recipe that packs…
