These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema. This grilled fish taco recipe is ready in 30 minutes!

If you want more of a traditional battered fish tacos, check out this fish tacos recipe.

These are the best grilled fish tacos you’ll ever try! Mexican food is happily requested at our house any night of the week and this is one of our favorite healthy taco recipes!

Why You’ll Love This Recipe

• Taste: Although I love fish tacos with breading, I find that grilled fish just tastes so fresh!
• Versatile: What I love about taco night is how versatile you can be with the taco fillings, salsas, and sides.
• Healthy: You get to enjoy a healthy dinner and know that you’re consuming healthy Omega-3s and lean protein with additional nutrients from the mango.
• Enjoy year-round: You don’t even have to wait for the grill season. Grill your fish on an inside grill pan on the stovetop any time of the year!

Ingredients for Grilled Fish Tacos

What you need for this grilled fish taco recipe is just 3 elements and an optional 4th.

• White fish: I recommend any firm white fish. Please see below for more info. I recommend to buy fish already filleted and skin removed for less work and time in the kitchen.
• Mango salsa: Combination of sweet and savory between the grilled fish and mango salsa is delicious. I use my homemade mango salsa recipe which is a simple combination of mangoes, cilantro, red onion, jalapeños, fresh limes, and salt.
• Seasonings: I use a very simple seasoning blend made up of homemade taco seasoning with garlic powder, salt, and pepper. If you buy taco seasoning, then it’s best to buy a low-sodium option.
• Tortillas: Soft corn tortillas will give you the most authentic flavor and can be purchased in several sizes. If all you have are extra small ones, use 2 to hold the grilled fish taco together. However, if flour tortillas are all you can find, then they will work.
• Crema (optional): I find that this grilled fish taco recipe has all the flavor and texture I need without fish taco sauce. However, for those who want the additional creamy sauce element, the crema recipe is included in recipe card notes and is made with yogurt, mayo, taco seasoning, fresh lime juice, cayenne, salt and pepper.

What Fish Is Often Grilled for Tacos?

One of the best things about these grilled fish tacos is that the fish you use is versatile. For this recipe, I’ve experimented with all kinds of fish with wonderful results.

I recommend a flaky, firm white fish like cod, halibut, haddock, sea bass, grouper, flounder, tilapia, mahi-mahi, snapper, catfish, etc. These types of fish are usually mild in flavor, are affordable and will cook quickly. It all comes down to personal taste and is one reason why these fish tacos are so versatile.

How to Make Grilled Fish Tacos 

• Marinate the fish: Combine taco seasoning, garlic powder, salt and pepper in a small bowl. Place fish fillets on a large rimmed baking sheet, drizzle with oil and lime juice, then sprinkle with spices on both sides. Set aside to marinate for 10 minutes.
• Grill fish for tacos: Preheat grill on medium-high heat to 450-500 F and oil grill grates well with oiled paper towel. Add fish and grill covered for 3-4 minutes per side or until it’s opaque and easily flakes with a fork.

• Prepare mango salsa: While fish is marinating, prepare mango salsa by cubing tmango and finely chopping red onion, jalapeno and cilantro. Combine with lime juice and salt, mix well and set aside.
• Warm up tortillas: Warm up tortillas on the grill for just 1-2 minutes or in a microwave wrapped in damp paper towels for 30-40 seconds. Then store them under a clean kitchen towel to keep warm until assembling the fish tacos.
• Assemble grilled fish tacos: Flake fish with a fork, add a little to a warm tortilla and top with mango salsa. If you decided to make the white sauce, then drizzle a little on top.

Tips for Best Results

• Don’t overcook the fish: As soon as fish is white on the bottom, flip it over and cook for a few more minutes. It will finish cooking off the heat with residual heat. Overcooked fish is dry and tough fish.
• Don’t disturb the fish: While fish is on the grill, do no slide spatula underneath it to check for doneness. It will fall apart.
• If you use a grill pan: You may need a little additional time. I also like to cover the pan with a lid to allow fish to cook through. If fish starts to fall apart a little, that’s fine as we’ll be flaking it up for tacos. Cooking time will vary based on the thickness of fish.

What to Serve Grilled Fish Tacos with?

Personally, mango salsa and white fish is more than enough for a truly satisfying gourmet grilled fish taco recipe. However, if you’re serving a large crowd, extra topping options are never a bad idea.

Potential options include:

• Cabbage or lettuce: These are a classic inclusion with fish tacos, so feel free to include some shredded green cabbage or red cabbage, or any lettuce.
• Other salsas: Serve with other fruity salsas like pineapple jalapeno salsa and pico de gallo.
• Avocado: Include diced avocado, easy guacamole, or creamy Greek yogurt guacamole.
• Corn: Crock pot corn on the cob or Instant Pot corn on the cob tastes wonderful when combined with fish and mango salsa.
• Cheese: Cheese will make more sense with certain toppings than others. However, adding a small bowl of shredded or crumbled cheese on the table like cotija cheese or feta cheese gives guests the option.
• Salads: Mexican street corn salad, avocado salad, mango slaw (maybe in place of mango salsa) or mango black bean salad.
• Side dishes: Mexican cauliflower rice or Instant Pot refried beans.

How to Store and Reheat

Store: Once cooked, you can place leftover grilled fish in an airtight container and refrigerate for up to 3 days. Yo ucan also keep mango salsa in another airtight container for up to 24 hours.

Reheat: To reheat grilled fish, add it to a skillet with a splash of water or oil, cover and simmer on low heat until heated through. That way it won’t dry out.

FAQs

More Taco Recipes to Try

• Shrimp tacos with slaw
• Bang bang shrimp tacos
• Carne asada tacos

Print

Grilled Fish Tacos

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 492kcal

Author Olena Osipov

Ingredients

For Fish Tacos:

• 3 lbs firm white fish cod, mahi mahi, halibut, haddock
• 2 tbsp oil
• 2 limes juice of
• 4 tsp taco seasoning low sodium
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 18 small corn tortillas

For Mango Salsa:

• 2 large mangoes peeled & diced
• 1/2 cup red onion finely chopped
• 1 small bunch cilantro finely chopped
• 1 lime or lemon juice of
• 1 jalapeño seeded & minced
• 1/2 tsp salt

US Customary – Metric

Instructions

• In a small bowl, whisk taco seasoning, garlic powder, salt and pepper.
• In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
• Meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
• Preheat grill on medium high heat and oil grill grates with oiled paper towel. Grill fish untouched while covered until white and opaque on the bottom, about 4 minutes. Carefully flip on the other side and cook another 4 minutes.
• Warm up tortillas on the grill or microwave and keep warm under the towel.
• To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla and top with mango salsa. If you would like to make white sauce (crema), I included recipe below in notes.

Notes

• Store: Store grilled fish leftovers in an airtight container in the refrigerator for up to 3 days. Mango salsa can also be stored for up to 24 hours. Reheat in a skillet with a splash of water or oil on low heat and cover until heated through.

Crema recipe (optional):

I think mango salsa makes grilled fish tacos super juicy and flavorful. But if you would like to drizzle white sauce as well, here is the one I use for my regular fish tacos.

• 1/2 cup plain yogurt, 2%+ fat
• 1/4 cup mayo (I use avocado oil)
• 1 lime, juice of
• 1/2 tsp taco seasoning
• 1/4 tsp salt
• Pinch of cayenne
• Ground black pepper, to taste

Nutrition

Serving: 3tacos | Calories: 492kcal | Carbohydrates: 51g | Protein: 51g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 743mg | Fiber: 8g | Sugar: 12g

The post Grilled Fish Tacos appeared first on iFoodReal.com.

This Grilled Cedar Plank Salmon gently steams and smokes yielding tender and flaky salmon coated in delicious Thai chili sauce. Once you learn how to grill salmon on cedar plank, you will make it all summer long!

We also love this grilled salmon recipe and sweet chili salmon made under the broiler.

If you’ve never tried to make cedar plank salmon on a grill, then you’re missing out.

I first learned this grilled cedar plank salmon recipe from a close friend over 20 years ago. It is so easy and good, it became one of our bi-weekly grilling recipes. Everyone loves it and everyone can make it! This method has never failed to impress yet!

Why You’ll Love This Recipe

• Easy: All you have to do is soak the cedar plank, slather salmon in sauce and grill.
• Simple ingredients: You will need just 2 ingredients and a cedar plank.
• Delicious: When grilling salmon on a cedar plank, you end up with fish lightly infused with the wood’s earthy, smoky flavors.
• Show stopping: It makes you feel like a professional chef every time you pull out the cedar planks. And if there’s anything I can get behind, it’s restaurant quality without the price tag!
• Mess free: You don’t have to worry about salmon falling apart or between the grill grates as you try to flip or remove it.

Ingredients for Grilled Cedar Plank Salmon

• Salmon: Boneless salmon fillet with skin on or off that fits your cedar plank. You can use any wild salmon like sockeye salmon, coho salmon or spring salmon. Farmed salmon or Atlantic salmon works as well.
• Thai sweet chili sauce: I use my homemade Thai sweet chili sauce or you can also use store-bought one. I like Thai kitchen brand.

Using Cedar Plank for Grilling

• Buy cedar planks: You can find them in the grill or seafood section of major grocery stores and online. Alternatively, buy untreated full cedar plank at Home Depot and ask an employee to cut it into 7-8 planks to save money.
• Size: Be sure to buy cedar planks that are at least 5 inches wide and length depends on the size of your salmon. When I get my planks at a hardware store, I ask them to be cut into 13-15 inches long planks because we fish and our salmon is large.
• Soak cedar plank: Soak wood in a sink with cold water for at least 1 hour and up to 24 hours. This is a vital step, so the planks don’t burn while grilling. Use a heavy glass dish or can to weigh the board beneath the water to ensure even soaking.
• Wipe it dry: After soaking, you want to dry it with a kitchen towel or paper towels to ensure proper grilling.
• Cedar planks can be soaked in advance and then frozen: That way, you don’t need to consider the hours of soaking every single time. Just soak it for anywhere up to 24 hours, lightly pat with a kitchen towel and then wrap in plastic wrap to store in the freezer. You can warm up plank on the grill before adding salmon or bring it to room temperature for 30 minutes before using.

How to Grill Salmon on a Cedar Plank

Here is how to make cedar plank salmon on the grill with only 4 steps. All you need to do is to soak the cedar plank, prepare or buy the sauce and grill the salmon.

• Soak the cedar plank: Soak it for at least 1 hour. I usually do this in my kitchen sink using a few inches of cold water and a heavy meat mallet to weigh it down. Pat dry with kitchen towel before adding salmon.
• Prepare Thai sweet chili glaze: Simply follow this Thai chili sauce recipe. It’s super simple to make by combining all the ingredients in a small pot and simmering for 10 minutes. If your grill has a side burner, you can cook the entire dish outside.
• Grill salmon on a cedar plank: Preheat your gas grill or charcoal grill to medium-high heat around 450-500F. Then place salmon skin side down on the cedar plank and brush with some sauce. Grill covered for about 10 minutes.
• Glaze the salmon more: Open the grill and brush salmon with remaining sauce. Then cover and grill for another 10 minutes or until cooked to your preferred level.

How Long to Grill Cedar Plank Salmon?

There are several ways you can check the cooked level of grilled cedar plank salmon.

Salmon will change from a deeper red color to a lighter opaque pink when cooked. Gently press the top of salmon with a fork and if it easily separates into tender flakes with a soft, moist center, then it’s ready.

We like to rely on an instant read thermometer to ensure our salmon is safe to eat. Here is a handy chart to consult when cooking salmon on the grill to your desired level of readiness.

Tips for Best Results

• Keep a spray bottle with water on hand: Just in case the board catches on fire slightly, spray it with cold water. It shouldn’t happen but it’s good to be prepared.
• If your salmon fillet doesn’t fit: You can tuck the end underneath the salmon fillet or cut it into thin strips and place on the sides of the board.
• Grilling times vary: Cook time will vary based on the size and thickness of your salmon fillet plus your BBQ. If using individual small fillets, they may not need much longer after the initial 10 minutes, so keep an eye on them.
• Keep skin on or off: It truly will not affect final results except only if you like grilled salmon skin, then do not remove it.
• Do not reuse cedar planks: For food safety reasons, even if it’s not charred too much, do not use cedar plank to grill salmon second time. I’ve seen some sources say that it’s OK but I wouldn’t risk it. To save money, see my hardware store tip above! The charred wood can be used as a fire starter or broken up for smoking chips.
• Extra smoky: Char cedar plank on the grill for a few minutes before adding the salmon fillet.

What to Serve with Cedar Plank Salmon?

Cedar plank salmon is excellent year-round and pairs really well with simple side dishes like grilled vegetables and roasted vegetables.

During the warmer months, pair it warm or cold with healthy salads like simple bell pepper salad and cucumber tomato feta salad. Make grilled romaine lettuce or grilled zucchini while cooked salmon is resting.

For a heartier salad, serve salmon with this Mediterranean orzo salad, Mediterranean pasta salad or Instant Pot potato salad.

In the cooler months, serve it up with heartier sides like mashed potatoes, grains like Instant Pot quinoa or Instant Pot brown rice, and roasted vegetables like roasted cauliflower.

Can I Make It Ahead of Time?

Yes. Grilled cedar plank salmon is a perfect recipe to entertain your guests with or serve on a special occasion. It looks impressive, is easy to make ahead and tastes delicious. Here are a few make ahead tips:

• Soak cedar planks the night before.
• Make homemade Thai sweet chili sauce up to 1 week in advance.
• In a large baking dish, coat salmon fillet in sweet chili sauce the day before, cover and refrigerate for up to 24 hours. It will be even more flavorful.

How to Store and Reheat

Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy it cold or reheat. You can also freeze cooked salmon in individual portions in airtight containers for up to 3 months. Thaw in the fridge overnight.

Reheating: Add cooked salmon to a skillet with a splash of water and reheat for 5-7 minutes or until warmed through.

FAQs

More Salmon Recipes to Try

• Baked salmon in foil
• Honey garlic salmon
• Peanut butter salmon
• Baked teriyaki salmon
• Air fryer salmon and brussels sprouts
• One pan salmon and veggies
• Peanut butter salmon with miso

If you enjoyed this cedar plank salmon on the grill, you may also be interested in my collection of other healthy grill recipes!

Print

Grilled Cedar Plank Salmon

This Grilled Cedar Plank Salmon gently steams and smokes yielding tender and flaky salmon coated in delicious Thai chili sauce.

Course Dinner

Cuisine Thai

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Cedar Plank Soaking Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 301kcal

Author Olena Osipov

Equipment

• Cedar planks

Ingredients

• 3 pounds salmon fillet skin on or off
• 1/2 cup maple syrup
• 1/4 cup water
• 2 tablespoons white vinegar or rice vinegar
• 1 tablespoon cornstarch
• 1 small garlic clove grated
• 1 teaspoon salt
• 1/2 teaspoon red chili pepper flakes

US Customary – Metric

Instructions

• Soak cedar plank in water for at least 1 hour and up to 24 hours. I like to fill up sink with a few inches of cold water and place weight on top.
• In a small saucepan, add maple syrup, water, vinegar, cornstarch, garlic, salt and red chili pepper flakes; whisk well. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thickened.
• Reserve 1/2 cup sauce for this recipe, transfer remainder to a glass jar and refrigerate for other recipes.
• Preheat grill to medium-high heat (450-500 degrees F). Place salmon on pre-soaked cedar plank and brush with 1/4 cup Thai sauce. Place on a grill, cover and cook for 10 minutes.
• Open the grill, brush salmon with remaining sauce, cover and grill for another 10 minutes or until the thermometer inserted in the deepest area reads 130 degrees F.
• Cut salmon with spatula into 8 slices and serve warm right off the plank placed on a platter. You can brush salmon with more Thai sweet chili sauce, if desired.

Video

Notes

• Store: Refrigerate salmon in an airtight container for up to 5 days. To reheat add it to a skillet with a splash of water. Then cover and cook on low for about 5-7 minutes or until warmed through.
• Where to buy cedar planks? You can find them in the grill or seafood section of most major grocery stores. Costco also sells multipacks in their seasonal aisle. Alternatively, buy an untreated full cedar plank at Home Depot and ask an employee to cut it into 7-8 planks to save tons of money!
• Soak the cedar planks for at least 1 hour: Up to 24 hours. This is a vital step, so the planks don’t burn while grilling while also keeping the salmon wonderfully moist. Use a heavy glass or can, to weigh the board beneath the liquid while soaking and flip them over halfway to ensure even soaking.

Nutrition

Serving: 1 slice | Calories: 301kcal | Carbohydrates: 15g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 368mg | Sugar: 12g

The post Grilled Cedar Plank Salmon appeared first on iFoodReal.com.

Grilled Romaine Lettuce is brushed with a salty and savory sauce made with 5 simple ingredients. It is tender yet crisp, full of smoky flavor and will surprise even the biggest sceptics! Serve alongside a grilled protein or on an appetizer tray, and add depth of flavor to any salad.

I know what you’re thinking – “Grilled lettuce, why on earth would you want to do that?!”. Lettuce is meant for salads and to make lettuce wraps, not for grilling, crazy woman.

Well, I would have agreed with you too, up until the point I made grilled romaine lettuce for the first time. Learning how to grill romaine lettuce is not only ridiculously simple, but the results will knock your socks off!

I genuinely thought of grilled romaine hearts as one of those $15-20 dishes best left to pretentious restaurants.

Well, we’ve all been misled, I’m telling you! These grilled romaine hearts are now actually requested by my friends and family!

Why You’ll Love This Recipe

• It’s so delicious: When the lettuce is grilled, the natural sugars within it caramelize, and the grill adds extra depths of smoky flavor. The result is something you’d barely even recognize as lettuce. It’s smoky, slightly sweet, savory, and tender but still crunchy!
• With secret sauce: My simple sauce contains a secret ingredient that boosts the flavor to insane levels.
• So easy: Grilled romaine lettuce recipe requires just 5 ingredients and 10 minutes.
• Versatile: This lettuce recipe is super versatile – serve it up as an appetizer, salad, or side dish.
• Crowd pleasing: If there’s any dish that will encourage you and your kids to eat more salad, it’s this grilled romaine!

Ingredients for Grilled Romaine Lettuce

• Romaine lettuce: You can use the whole heads of romaine lettuce or just the hearts. It depends mostly on their size. 
• Olive oil: I use extra virgin olive oil. You can use another high-heat oil like avocado oil. 
• Garlic: Fresh grated garlic elevates this dish so much!
• Anchovy paste: The special “secret ingredient”. You can use anchovy paste or minced anchovies. I prefer to use paste that comes in a tube since it lasts forever in the fridge. If you’re not a fan of anchovies, omit it or substitute it for something like steak seasoning, all-purpose seasoning or fresh lemon juice. 
• Salt: Just a little to help season the romaine lettuce.

How to Grill Romaine Lettuce

Here is a photo overview how to grill romaine lettuce. Full recipe card is located below. All you have to do is brush lettuce halves with sauce and grill on both sides.

• Slice the romaine: Cut the romaine lettuce in half lengthwise. Discard any broken or brown leaves. You can also remove the top 1-2 inches of the lettuce where the leaves are most likely to wilt. Make sure not to remove the core as it holds all the leaves together, which is important!
• Mix the sauce: In a small bowl, combine the oil, garlic, salt, and anchovy paste. 
• Brush the lettuce: Preheat grill to medium-high heat and oil grill grates with oiled paper towel. Then brush both sides of each romaine heart lightly with the sauce.
• Grill the lettuce: Place the romaine wedges on the grill and cook for 2-3 minutes or until lightly charred, pressing on it slightly with tongs. Then flip and grill for a further 2-3 minutes. Then transfer to a platter.

• Dress the lettuce: Brush both sides of the grilled romaine hearts once more, this time being liberal, so all the layers soak up the delicious flavor. Then serve warm or cold!

Tips for Best Results

Here are my top tips on how to grill romaine lettuce that will convert even lettuce haters into lettuce lovers.

• Brush lightly before grilling: For the grilling stage, you don’t need too much sauce. Just brush it lightly and try not to get too much of the anchovies on the brush. Also, oversaturating the lettuce with the oil mixture can cause fire flare-ups on your grill. 
• Oiling the lettuce: While you don’t want to fully saturate the lettuce before grilling, it’s a good idea to make sure the entire lettuce is brushed with a little oil. This will prevent the leaves from sticking to the grill and protect them from burning too much.
• Don’t overheat the lettuce: If the grill is too hot, then you’ll end up with limp lettuce. Perfect results should be slightly charred grilled romaine hearts with just slightly wilted leaves, especially at the top.
• Don’t touch the lettuce while it grills: That’s how you’ll get clean grill marks. You can even lightly press on the lettuce for more pronounced grill marks.

Variations

• Lemon: Add a squeeze of lemon to the sauce for added bright flavor. Especially, if you omit anchovies this is a good add-in.
• Fresh herbs: Add a bit of chopped fresh oregano, rosemary, or thyme. Especially if you choose not to use anchovy paste. In fact, you can whip up a simple herb vinaigrette for this grilled lettuce and it will taste delicious!
• Balsamic and olive oil: You could swap out the olive oil and anchovy sauce for our olive oil bread dip with balsamic vinegar. Bonus: serve the olive oil dip you don’t use with some crusty bread!
• Drizzle with chimichurri sauce.
• For heat: You can add a pinch of red pepper flakes to the sauce. Alternatively, swap out some of the olive oil for chili oil instead.
• Cheese: This entire recipe is for lettuce, so even if you’re watching your weight, you can feel fairly guilt-free in sprinkling the grilled romaine with a little grated Parmesan cheese. You can also add crumbly cheese like feta cheese or blue cheese on top.
• Prosciutto: This is a version a friend told me about that I have yet to try. You can wrap the lettuce in a bit of prosciutto before grilling, and it will help infuse the grilled lettuce with tons of flavor.
• Sesame oil: Instead of olive oil, try it with toasted sesame oil for extra flavor.

What to Serve with Grilled Romaine Lettuce?

Whether you plan on serving this dish as an appetizer, side dish, or salad, there are several ways to serve it, including:

• As a grilled romaine salad: Sprinkle the grilled lettuce with Parmesan cheese, top with chopped nuts or croutons, and add a little of any creamy salad dressing like healthy ranch or healthy caesar dressing.
• Replace regular lettuce in a salad: Use in place of non grilled lettuce in this lettuce salad recipe or butter lettuce salad for a smoky salad summertime favorite!
• With grilled meat: With grilled chicken breast or carne asada steak as a side dish.
• With seafood: Other grill favorites like grilled salmon and grilled shrimp skewers will pair nicely with it.
• With pasta: Serve alongside pasta dishes and pasta salads like this healthy pasta salad or caprese pasta.
• With burgers: Like these grilled chicken burgers and spinach feta turkey burgers.

How to Store

Store: Grilled romaine lettuce tastes best fresh. However, you can chill any leftovers covered in the refrigerator and enjoy them the next day chilled as a simple side salad.

Make ahead: It is only recommended to make the anchovy marinade in advance – make your paste up to 24 hours in advance and store in the refrigerator until ready to grill and use with your romaine.

FAQs

More Yummy Grilled Recipes to Try

• Balsamic grilled vegetables
• BBQ chicken salad
• Grilled chicken salad
• Grilled cedar plank salmon

Browse all my favorite healthy grill recipes!

Print

Grilled Romaine Lettuce

Grilled Romaine Lettuce is brushed with salty savory sauce made with 5 simple ingredients. It is tender, crisp and full of smoky flavor!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 3 servings

Calories 134kcal

Author Olena Osipov

Ingredients

• 3 romaine lettuce hearts
• 3 tbsp olive oil extra virgin
• 1 tsp anchovy paste
• 1 garlic clove grated
• 1/4 tsp salt

US Customary – Metric

Instructions

• Cut romaine lettuce in half lengthwise.
• In a small bowl, add olive oil, anchovy paste, garlic and salt; stir with brush to combine. Brush each side of romaine heart lightly (just for grilling, so try not to get much anchovies on the brush) and place on a platter.
• Preheat grill to medium-high heat (500 degrees F) and brush with oil. Place romaine hearts on a grill and grill for 2-3 minutes or until charred a bit, pressing onto it with tongs. Flip, grill for another 2-3 minutes and transfer onto the same platter.
• Brush each side, especially the cut side with lots of layers to soak up the sauce, with magic sauce and serve warm or cold. Grilled romaine lettuce basically replaces salad and helps you eat more vegetables.

Notes

• Use full heads of romaine or the hearts. Really depends on a size.
• Skip anchovy paste if not a fan or use minced anchovies.
• Can be made on a stovetop grill pan.

Nutrition

Serving: 2halves | Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 270mg | Fiber: 1g | Sugar: 1g

The post Grilled Romaine Lettuce appeared first on iFoodReal.com.

Here are 45 Healthy Zucchini Recipes that are easy to follow, use simple ingredients and are packed with flavor! Enjoy your zucchini year round whether it’s the main dish, a side dish, or even a baked dessert. There is something for everyone!

Why You’ll Love These Healthy Zucchini Recipes

• Healthy and delicious are always two things I keep at the forefront of my recipes and these healthy zucchini recipes are no exception.
• Plenty of ideas on what to do with more than enough zucchini.
• Versatile recipes for a versatile vegetable, whether it be a main dish, a side dish or a healthy zucchini dessert. It could be vegetarian, gluten-free, dairy-free, refined sugar-free, or all of the above. It could be grilled, baked or spiralized into zoodles!
• Kid friendly recipes are in abundance in this collection of zucchini recipes. Find the ones your whole family will love and add them to your rotation. Adding more veggies to your kids’ meals and desserts is now even easier.
• Quick and easy is the name of the busy household game. Anything that works for a busy family, I have included in here. Perfect for easy weeknight zucchini dinners.
• Cook year round because despite it being a summer squash, zucchini can be found at your local grocery store any given month. So keep these healthy zucchini recipes handy when you’re looking for holiday side dishes and cozy baked goods.

Chicken Zucchini Recipes

Tex Mex Chicken and Zucchini Recipe

Mexican Chicken and Zucchini cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. One pan, low carb and 30 minutes dinner.

Chicken Zucchini Tomato Recipe

Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted buffalo mozzarella cheese on top and garnished with fresh basil. Serve on its own for easy low carb dinner or with spaghetti for a family meal. Buon appetito!

Chicken Zucchini Casserole

Low-carb Chicken Zucchini Casserole with layers of chicken, zucchini noodles and easy enchilada sauce. Lots of fiber, vegetables and protein.

Chicken and Corn

This garlic Chicken Zucchini and Corn recipe is a 20 minute healthy weeknight dinner that was inspired by my Ukrainian roots. Low carb, easy and one pan deliciousness!

Zucchini Noodles with Chicken

Zucchini Noodles with Chicken, cilantro and lime is a delicious 20 minute dinner idea that’s light, healthy, and gluten-free.

Chicken Quinoa Skillet

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a quick 30 minute meal.

Zucchini Dinner Recipes

Ground Turkey and Zucchini

This 30 minute healthy Ground Turkey and Zucchini Skillet is delicious low carb one pot dinner recipe that will become your family’s favourite! Minimum ingredients and effort with maximum flavour.

Zucchini Lasagna

Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. Classic comfort food experience at only 318 calories per huge slice.

One Pot Zucchini Ricotta Pasta with Bacon

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Make this easy one pot meal any night of the week!

Pasta with Zucchini and Tomatoes

Pasta with zucchini, tomatoes, garlic and basil is 20 minute healthy dinner that is a summertime must have. Light and fresh, everyone will love this garden dinner!

Ground Turkey Zucchini Boats

These hearty low carb Ground Turkey Zucchini Boats are stuffed with a simple Bolognese style filling, topped with cheese, then baked until tender with a bubbling cheesy topping.

Tex Mex Rice and Beans with Zucchini

Tex Mex Rice and Beans is a 30 minute one pot easy and healthy Mexican rice with zucchini, brown rice, black beans, corn, diced tomatoes and spices

Tuna Zucchini Cakes

Tuna Zucchini Fritters for a 30 minute kid friendly healthy recipe with canned tuna, Parmesan cheese and a hefty dose of vegetables.

Pad Thai Zucchini Noodles

Pad Thai Zucchini Noodles recipe with zucchini pasta, healthy peanut sauce, shrimp or tofu and half amount of calories in under 20 minutes.

Crustless Zucchini Quiche

Melt in your mouth Zucchini Quiche without the crust. Tastes so good cold! Simple ingredients like eggs, zucchini and flour make it an easy quiche recipe to whip up any time life gives you zucchini.

Turkey Burger Recipe

Juicy and flavorful Turkey Burger recipe with 5 simple ingredients. And one secret ingredient (hint: it’s also called courgette!) holds turkey burgers together without the breadcrumbs.

Crustless Zucchini Pie

Easy Crustless Zucchini Pie recipe made with 7 simple ingredients including sweet summer zucchinis. This light and creamy pie is perfect for breakfast, brunch, or dinner! 

Korean Ground Beef and Rice Bowls

Served over fiber rich brown rice, your family will gobble up these Beef, Rice and Vegetable Bowls! Featuring lean ground beef, pepper, zucchini, eggplant and an Asian inspired sauce, these sweet and spicy bowls hit the spot.

Minestrone Soup

Hearty and filling Minestrone Soup is full of garden bounty including zucchini, green beans, carrots and kale! Simmered in a tomato broth this herb filled, aromatic soup will be a dinnertime winner.

Best Ever Vegetable Soup

A tasty way to get your veggies in! Loaded Vegetable Soup has zucchini, pepper , onion, corn, potatoes, carrots and celery that are simmered in a smoky tomato sauce that is mmmm, mmmm good!

Zucchini Side Dishes

Baked Parmesan Zucchini

Baked Parmesan Zucchini are a baked zucchini recipe that is not only healthy but big on flavor, yet still low calorie and outrageously tasty. Slices of zucchini baked until crispy and cheese melted on top with simple spices.

Baked Zucchini Fritters

Zucchini Fritters with crispy outside, soft inside and only 5 ingredients. They are perfect for summer zucchini surplus and will disappear at the table.

Cheesy Cauliflower Rice and Zucchini

Cheesy Cauliflower Rice recipe with riced cauliflower, garlic and shredded zucchini for an extra vegetable boost. Easy, low carb and compliment just about any main dish.

Healthy Zucchini Casserole

Cheesy Healthy Zucchini Casserole uses 3 lbs of zucchini and is so easy, quick and low carb. So much flavor from garlic, herbs and Parmesan cheese. So much yum in this baked zucchini recipe that is a healthy summertime favorite.

Zucchini Tomato Bake

Healthy Zucchini Tomato Casserole with garlic and Parmesan in 5 minutes of prep. Serve as low carb side dish or add cooked chicken for a 30 minute dinner.

Sauteed Zucchini

I could talk about this Sauteed Zucchini for days! Talking points would include how they take 5 minutes, how simple are the ingredients, how tasty it is and best of all how healthy they are. But don’t trust my words. Try for yourself!

Grilled Zucchini

Grilled Zucchini with garlic, olive oil, salt and pepper is our Ukrainian-Russian family recipe. We grill zucchini along with any meat all summer long.

Zucchini Potato Bake

This healthy Zucchini Potato Bake is inspired by my Ukrainian upbringing. It is chock full of vegetables, contains no whipping cream and just the right amount of cheese and lots of flavour!

Mediterranean Zucchini Boats

Mediterranean Zucchini Boats recipe are crunchy oven roasted zucchini with feta cheese, fresh parsley and no breading.

Marinade for Grilled Vegetables

A summertime grilling favorite! The best balsamic Marinade for Grilled Vegetables includes grilled zucchini, bell pepper and red onion and then tosses them with a tangy balsamic vinaigrette and fresh parsley for a side dish that will disappear in a flash.

Dessert Zucchini Recipes

Healthy Zucchini Bread

Healthy Zucchini Bread with applesauce, whole wheat flour, cinnamon that is low sugar and low fat. Super delicious, easy and moist recipe.

Healthy Banana Zucchini Muffins

Healthy Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Moist and tasty with very little oil.

Almond Flour Zucchini Muffins

Almond Flour Zucchini Muffins are moist, light and a delicious way to use your fresh summer zucchini! Naturally sweetened and naturally gluten free, these muffins are perfect for breakfast or snack.

Healthy Lemon Zucchini Bread

Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. It will blow your mind! Great for dessert and healthy enough for breakfast or  snack. You may also love this healthy lemon poppy seed bread.

Healthy Chocolate Zucchini Bread

Healthy Chocolate Zucchini Bread with simple wholesome ingredients in one bowl. Easy, moist and double chocolate quick bread with sneaky veggies.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are moist, fudgy, loaded with zucchini and double chocolate flavor. They make a delicious quick breakfast or snack!

Healthy Zucchini Banana Bread

Healthy Zucchini Banana Bread is easy quick bread perfect for summer baking. Moistened and sweetened with fruit and veggies, it is a hybrid of two favorite breads with virtually no oil.

Almond Flour Zucchini Bread

A cake like bread that is gluten free and perfectly moist! This Almond Flour Zucchini Bread will be a hit with your family who will ask for it on repeat.

Healthy Zucchini Muffins

Healthy Zucchini Muffins with applesauce. Use whole wheat or spelt or even gluten free all purpose. Moist and fluffy and a hit not only during the summer but year round.

Healthy Zucchini Brownies

Zucchini Brownies are easy, fudgy and healthy. Kids will eat them up and not even realize they are eating a vegetable. Taste even better next day.

Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins are light, fluffy, and moist. Shredded zucchini and chocolate chips are packed into a delicious muffin the entire family will love!

Tips for Cooking with Zucchini

• Types of zucchini: You can use green zucchini or yellow squash, large or small zucchini in these zucchini recipes interchangeably.
• Don’t overcook: Zucchini consists of over 90% water by weight. Follow the recipe and stop cooking squash when it’s still firm and might appear undercooked.
• Large garden zucchini: If the recipe is calling for a small-medium zucchini, cut a large zucchini in half. Slice it into 2-inch rounds on the angle.
• Freezing: Zucchini doesn’t freeze well because of the high water content. The only way I would recommend is to freeze cubed or grated zucchini and then use it in soups and baking later on.
• Cooking methods: When baking or grilling sliced rounds, you want to make sure they are cut thick enough in uniform sizes, to cook evenly and not become soggy.
• Zucchini skin: No need to peel zucchini, even when you’re baking with it. Zucchini skin is edible and easily digestible and comes with a lot of nutrients. Just make sure you wash it first!

Storing and Reheating Zucchini Recipes

The beauty of these zucchini recipes is they come with all of the information you could possibly need! Depending on the recipe, you will be given specific storage suggestions based on whatever it is.

Some will let you know to only store in the fridge for a couple of days, while others will let you know it can be made ahead for meal prep or freezes very well.

You will find instructions at the bottom of each recipe and when in doubt feel free to leave me a question in the comment section and I will get back to you with an answer.

More FAQs

I hope you enjoy these healthy zucchini recipes as much as I do! Let me know which ones you try by rating them in the comment section below.

More Healthy Recipes

• 65 healthy dinner ideas
• 52 healthy salad recipes
• 32 healthy grill recipes
• 10 healthy salad dressing recipes

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45 Healthy Zucchini Recipes: Tex Mex Chicken and Zucchini

One of our most popular healthy zucchini recipes! Chicken, zucchini, black beans and corn seasoned with fresh herbs under blanket of gooey cheese and cooked in one skillet.

Course Dinner

Cuisine Tex Mex

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 342kcal

Author Olena Osipov

Ingredients

• 1 lb boneless & skinless chicken breasts cut into 1″ chunks
• 2 large zucchini diced
• 3 bell peppers medium, chopped
• 1 onion medium, finely chopped
• 3 garlic cloves large, minced
• 1 cup corn fresh or frozen
• 14 oz can low sodium black beans drained & rinsed
• 14 oz low sodium diced tomatoes not drained
• 1 tbsp oil avocado or coconut
• 1 tbsp cumin divided
• 1 tsp taco seasoning store bought or homemade taco seasoning
• 1 tsp salt
• Ground black pepper to taste
• 1 cup Tex Mex or Colby Jack cheese shredded
• 1/2 cup green onions chopped
• 1/2 cup cilantro chopped

US Customary – Metric

Instructions

• Preheat large ceramic non-stick skillet on medium heat and swirl oil to heat. Add onion, garlic and bell pepper and saute for 3 minutes, stirring occasionally.
• Push vegetables to one side of the skillet. Add chicken and sprinkle with 1 tsp cumin, salt and pepper. Cook for 5 minutes, stirring occasionally.
• Add corn, black beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir well, cover with a lid and cook for 10 minutes on low-medium heat.
• Sprinkle with shredded cheese, cover and cook until cheese has melted. Garnish with green onion and cilantro. Serve hot on its own; or with Instant Pot quinoa or Instant Pot brown rice.

Video

Notes

• Store: Refrigerate in an airtight container for 3-4 days. Do not freeze.
• To Reheat: Simmer on low heat in covered skillet for 5 minutes. No additional water or oil is needed to reheat if you use a non-stick skillet.
• Do not over cook the zucchini. Zucchini is comprised of 95% water. The longer you cook zucchini, the more water it releases. Follow the recipe and cooking times and do NOT cook until the zucchini appears soft and cooked (or your dinner will be mushy).

Nutrition

Calories: 342kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 712mg | Fiber: 6g | Sugar: 9g

The post 45 Healthy Zucchini Recipes appeared first on iFoodReal.com.

Easy Grilled Chicken Burger made with 7 ingredients and ready in 20 minutes. Add your favorite burger toppings and bite into the juiciest burger ever!

This grilled chicken burger recipe is a variation of my grandma’s ground chicken burgers. Super easy to make with a secret ingredient that makes them juicy and irresistible!

Grilled chicken patties are one of my favorite burger recipes and what better time to share them than in the midst of grilling season.

Serve on a traditional bun or low carb on a lettuce wrap, they’re a summer favorite for lunch, dinner, BBQs, and meal prep!

Why You Will Love This Recipe

Here are the top 4 reasons why you’ll love these grilled chicken burgers.

• 7 ingredients: All staple ingredients, including salt and pepper.
• Tasty and juicy: With the perfect commination of simple seasonings and my grandma’s secret ingredient, grated onion, each patty is mouthwatering and never dry.
• Easy: 20 minutes and no need to chill the homemade patties. Once they’re formed you can throw them on the grill right away.
• Healthier: These burgers are a healthy alternative to beef burgers. The extra lean chicken breasts have no added fat, they’re full of nutrients and high in protein.

Ingredients for Grilled Chicken Burger

You need 7 simple ingredients for this grilled chicken burger recipe. They’re all kitchen staples you most likely have on hand.

• Chicken breasts: I used 2 pounds of boneless skinless chicken breasts cut into one inch cubes. Boneless skinless chicken thighs will work too.
• Egg: 1 large egg is needed for binding.
• Onion: Adds flavor and keeps these burgers moist.
• Fresh garlic clove: Pulsed with the onion to add more flavor.
• Breadcrumbs: Another binding ingredient but also locks in juices and gives the chicken patties a tender texture.
• Seasonings: Salt and pepper to taste.
• Buns and toppings: Today I chose lettuce, tomato slices, and red onion. See variations below for more ideas.

How to Make Grilled Chicken Burger

Here’s a quick and easy overview of how to make grilled chicken burger from scratch. There is a full recipe card located below.

• Grind chicken: Add cubed chicken breast to a food processor. Work in batches and process chicken until ground and then transfer to a large bowl.
• Make chicken patties: To the food processor, add egg, onion, and garlic; then process to a chunky puree. Add puree to the bowl with ground chicken, then add your breadcrumbs, salt and pepper. Mix well using a spatula or wet hands.
• Form patties: Divide mixture into 6 even sections and form patties. Place them on a baking sheet and use your thumb to make a divot in the center of each patty.
• Grill: Preheat grill on medium-high heat, use an oil soaked paper towel to oil the grill grates. Place chicken patties on the grill, cover and cook. Once the edges are white and the bottom is brown, carefully flip the burgers with a good grill spatula. Cook for 4-5 minutes covered on each side, only flipping once.
• Serve: Add your favorite toppings and serve chicken burgers hot.

Tips for Best Results

Here are my most helpful tips for a grilled chicken burger everyone will love.

• Shape patties bigger than the bun: The burgers will become smaller while cooking, so make sure you’re starting with a patty that is slightly bigger than the bun.
• Make a divot in a patty: Once the chicken burger hits the hot grill a dome may form, but making a divot will help avoid a bumpy center.
• Flip once: The more times you flip, the more dry the meat gets and more likely the patty will fall apart. Don’t peek under it! Use a good grill spatula and only flip once.
• Use meat thermometer: Avoid the guessing game and insert a meat thermometer in the center of the patty. When the internal temperature reaches 165 F your burgers are ready.
• Don’t press on grilled chicken patties: Keep all the juices and flavor in while they cook, pressing down will release all that goodness.

Variations

There are many ways to be creative, here are some easy variations to try.

• Using ground chicken: You can save time and get ground chicken from the store. Use 2 pounds.
• Bread instead of breadcrumbs: Like in my ground chicken burgers recipe technique. Use a slice of bread soaked in water for a few seconds and then squeezed.
• Add seasonings: Add anything you like! Smoked paprika, cumin, thyme, chili powder, oregano, cayenne pepper, all purpose seasoning.
• Add cheese: My personal favorites to pair with chicken are cheddar cheese, mozzarella cheese, and gouda cheese.
• Greek chicken burger: Add tzatziki, feta cheese, lettuce, tomato, and red onion.
• Teriyaki chicken burger: Add teriyaki sauce, pineapple rings, and mayo.
• Buffalo chicken burger: Frank’s red hot sauce with crumbled blue cheese.
• To cook them on the stove: Pan fry chicken burgers on an oil coated large skillet or grill pan for about 4-5 minutes per side. Flip once when white edges appear and burger is brown on the bottom. Check doneness with a meat thermometer.

What to Serve with Grilled Chicken Burgers?

Our favorite way to enjoy a grilled chicken burger is on a toasted bun with crisp lettuce, tomato, onion and an array of condiments such as ketchup, mustard, mayo, aioli, or healthy BBQ sauce. Sometimes we’ll add bacon too!

Then I’ll make crock pot corn on the cob and an easy salad for the ultimate simple dinner.

Our go-to salads right now are Mediterranean pasta salad, Caprese pasta salad, healthy coleslaw, Green goddess potato salad, Green goddess salad, and Mediterranean orzo salad.

How to Make Ahead and Store

Store leftovers: Let cooked burger patties cool and refrigerate in an airtight container for up to 5 days. When ready to serve, place burgers in a hot skillet, add a splash of water, cover and simmer until warmed through. 

Freeze raw patties: Lay patties on a baking sheet lined with parchment paper and place them in the freezer. Once frozen, transfer to a large Ziploc bag. You can cook from frozen by following recipe’s instructions and cooking for an additional 5 minutes.

Freeze cooked patties: Once cooled, freeze leftovers in an airtight container for up to 3 months. Reheat the same as refrigerator method but it will take longer.

FAQs

More Burger Recipes to Try

• Ground chicken burgers
• Turkey burgers
• Spinach feta turkey burgers
• Salmon burgers
• Black bean burgers

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Grilled Chicken Burger

Easy Grilled Chicken Burger made with 7 ingredients and ready in 20 minutes. You will bite into the juiciest burger ever!

Course Dinner

Cuisine North American

Diet Low Calorie

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6

Calories 224kcal

Author Olena Osipov

Equipment

• Food processor
• Glass bowls

Ingredients

• 2 pounds boneless skinless chicken breasts or chicken thighs cubed
• 1 large egg
• 1/2 small onion cut in chunks
• 1 large garlic clove
• 1/2 cup breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 hamburger buns
• Lettuce, tomato, red onion for toppings

US Customary – Metric

Instructions

• In a food processor, add chicken and process until ground. Work in batches and transfer to a large mixing bowl.
• Add egg, onion, garlic and process until chunky puree forms. Transfer to a bowl with ground chicken. Add breadcrumbs, salt and pepper. Using spatula or your hands, mix well.
• Form 6 chicken patties, place on a baking sheet and make a divot in each.
• Preheat grill on medium-high heat (450-500F) and oil grill grates well with soaked in oil paper towel. Place chicken patties on the grill, cover and cook for 4-5 minutes (grills vary). It is time to flip the burgers when white edges appear and patty is brown on the bottom. Flip carefully only once using good grill spatula and cook for another 4-5 minutes covered.
• Serve grilled chicken burgers hot with your favorite toppings and a side salad.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. To reheat place burgers in a hot skillet with a splash of water, cover and simmer for about 5 minutes. 
• Freeze: Cook, cool and freeze leftovers for up to 3 months. Reheat with above directions, will take longer.
• Make ahead: Freeze uncooked burgers on a baking sheet lined with parchment paper, then transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.

Nutrition

Serving: 1burger patty | Calories: 224kcal | Carbohydrates: 7g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 128mg | Sodium: 448mg | Fiber: 1g | Sugar: 1g

The post Grilled Chicken Burger appeared first on iFoodReal.com.

These Spinach Feta Turkey Burgers are made with 7 simple ingredients, juicy and super flavorful. Perfect alternative to beef burgers for weeknight dinner or backyard gatherings!

We also love these easy turkey burgers and grilled chicken burgers.

Why You Will Love This Recipe

I love an old-fashioned burger but sometimes it’s nice to switch things up. These spinach feta turkey burgers are juicy, delicious, and a great way to jazz up a burger night!

Guaranteed to be a hit this grilling season, here’s why we love turkey feta burgers.

• 7 ingredients: Just a handful of simple ingredients including salt and pepper.
• Tasty and juicy: Filled with baby spinach and feta cheese, they’re moist and flavorful every time.
• Easy: Incredibly fast and easy to make on the grill or the stove so you can enjoy them year round. They’re great for meal prep too!
• Healthier: Lean ground turkey is a great source of protein, vitamins, and minerals with less saturated fat. I also omit breadcrumbs for a healthy burger that’s low in calories and high in protein.

Ingredients for Spinach Feta Turkey Burgers

These homemade spinach feta turkey burgers are made with 4 main ingredients plus seasonings.

• Ground turkey: I like extra lean ground turkey but you can use any fat % ground turkey meat.
• Baby spinach: Finely chopped fresh spinach adds nutrition, color and moisture.
• Feta cheese: Adds creaminess, flavor and keeps the turkey burgers moist. I always prefer a block of feta cheese to make my own feta crumbles.
• Fresh garlic cloves: For more flavor with less ingredients.
• Seasoning: Ground cumin, salt, and pepper add the perfect amount of spice.
• Oil: Just a little is used for cooking. I like to use avocado oil for grilling and pan frying.

How to Make Spinach Feta Turkey Burgers

Here’s a quick overview of how to make spinach feta turkey burgers in the kitchen and on the grill. There is a full recipe card below.

• Combine ingredients: Add ground turkey, chopped spinach, feta, garlic, cumin, salt and pepper to a large mixing bowl. Using your hands or a spatula, mix until spinach and feta are evenly incorporated.
• Form patties: Wet your hands so the mixture doesn’t stick, and form 4 large patties. Place them on a platter and make an indent in the center with your thumb. If grilling on outdoor grill, set patties in the freezer for 10 minutes so they don’t break.
• To pan fry burgers: Preheat a large non-stick skillet or grill pan on low-medium heat, add oil, then swirl to coat. Cook turkey patties for 5 minutes until golden brown, flip and cook for another 4-5 minutes or until a thermometer inserted in the center reads 165 F.
• To grill burgers: Preheat grill on medium-high heat and use a paper towel to oil the grill grates. Spray turkey patties on both sides with cooking spray, place on the grill and cook for 8-10 minutes, flipping once halfway through. Insert a meat thermometer to the center of each burger to make sure it registers 165 F and burgers are ready.
• Serve: Spinach and feta turkey burgers are juiciest served right away!

Tips for Best Results

Here are my top tips that make these spinach feta turkey burgers better than traditional beef burgers.

• Shape patties bigger than the bun: The patties will shrink as they cook. To ensure you don’t end up with more bun than meat, form the patties so they are a bit wider than the bun.
• Make an indent in a patty: This helps to avoid a bumpy center. Making an indent will allow your patties to cook flat, making it easier to add toppings.
• Flip once: For the juiciest burger, don’t peek inside and only flip once. The more you flip, the more the meat will dry out and more likely the patty will fall apart.
• Use meat thermometer: To ensure your burgers are ready, insert an instant-read thermometer into the center. Your feta turkey burgers are ready when it reads 165 F. I usually check around the 8 minute mark.
• Freeze if grilling outdoors: Place patties in a freezer just for 10 minutes to help them stay together. I didn’t find this step necessary with the grill pan but an outdoor grill is a bit different because you are cooking at a higher temperature.

What to Serve with Turkey Burgers?

Get ready for a mouthful of flavor! From toppings to side dishes, there are so many ways to serve spinach feta turkey burgers.

• Toppings: Spread hummus, tzatziki, or Greek yogurt on top for a Mediterranean inspired burger. Or add your favorite traditional toppings like lettuce, tomato, onion, cucumber, and pickles. Serve with regular hamburger buns or whole wheat buns with a dash of ketchup and mustard.
• With a salad: Cucumber tomato avocado salad, Mediterranean orzo salad or Green goddess salad.
• Low carb: Serve bunless or make a lettuce bun burger with all the fixins.
• Chips: Potato chips, french fries, or air fryer sweet potato fries.

How to Make Ahead and Store

Store leftovers: Leftover spinach feta turkeys burgers should be cooled, placed in an airtight container, and stored in the fridge for up to 5 days.

Freeze raw patties: Arrange raw patties on a parchment covered baking pan, place in the freezer, and once frozen transfer to a large Ziploc bag.

To cook from frozen, follow the recipe’s instructions and add 5 minutes to the total time.

Freeze cooked patties: Once completely cool, set patties in an airtight container and freeze for up to 3 months.

FAQs

More Burger Recipes to Try

• Ground chicken burgers
• Salmon burgers
• Black bean burgers

Be sure to browse more of my ground turkey recipes.

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Spinach Feta Turkey Burgers

These Spinach Feta Turkey Burgers are made with 7 simple ingredients, juicy and super flavorful. Perfect alternative to beef burgers!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 burgers

Calories 246kcal

Author Olena Osipov

Equipment

• Measuring tools
• Glass bowls
• Ceramic skillet

Ingredients

• 1 pound lean ground turkey
• 1 cup spinach finely chopped
• 1/2 cup feta cheese crumbled
• 2 large garlic cloves grated
• 1 teaspoon cumin
• Pinch salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons oil for cooking

US Customary – Metric

Instructions

• In large mixing bowl, add ground turkey, spinach, feta, garlic, cumin, salt and pepper. Using your hands or spatula, mix well.
• Using wet hands, form 4 large turkey burger patties, place on a platter and make an indent in the center. If grilling on outdoor grill, freeze patties for 10 minutes to prevent from falling apart.
• To pan fry burgers: Preheat large non-stick skillet or a grill pan on low-medium heat and swirl oil to coat. Add turkey burger patties, cook for 5 minutes or until golden brown, flip and cook for another 4-5 minutes or until thermometer inserted in the center registers 165F.
• To grill turkey burgers: Preheat grill on medium-high heat and oil grill grates well. Spray turkey patties on both sides with cooking spray, place on a grill and cook for 8-10 minutes flipping once. Grills vary, so check your burger with a meat thermometer.
• It's best to serve spinach feta turkey burgers hot and immediately for maximum juiciness. Serve traditional way on a bun or in a lettuce wrap with all the fixins.

Notes

• Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
• Freeze: Lay patties on a baking sheet lined with parchment paper, freeze completely and then transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.
• Forming patties: Shape patties a bit wider than the bun since they shrink during cooking.
• Indoor grilling: Don’t use a panini press grill as it presses all the juices out of burgers. Indoor one sided grill or grill skillet is fine.
• Flipping: Flip burgers only once during cooking.

Nutrition

Serving: 1burger | Calories: 246kcal | Carbohydrates: 2g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 79mg | Sodium: 282mg | Fiber: 0.3g | Sugar: 0.1g

The post Spinach Feta Turkey Burgers appeared first on iFoodReal.com.

Cajun Chicken Recipe that can be baked, grilled or pan fried. Lean chicken breast coated in easy homemade cajun seasoning for a healthy dinner with a lot of flavor.

If you love chicken that packs a punch, try our chili lime chicken and cilantro lime chicken.

You can never have too many easy chicken recipes like cilantro lime chicken, baked honey garlic chicken, and now this cajun chicken.

It can be baked, pan fried, grilled or use the seasoning on your air fryer chicken breast!

This cajun chicken recipe with the best seasoning gives you a crispy browned crust on the outside and a tender juicy inside. Spices like oregano, thyme, paprika, and garlic powder, and a bit of added heat from the cayenne and red pepper flakes, make this a spice so flavorful that even your kids will love this chicken!

Homemade Cajun Spice Mix

This homemade cajun spice is from Allrecipes.com and couldn’t be tastier. It’s almost as satisfying as spicy healthy fried chicken. I also use it to make Instant Pot jambalaya.

Anytime you’re making a homemade spice rub you’re avoiding all of the added sodium, preservatives, and junky additives you find in a store-bought package. It’s also way cheaper to make it at home which is always a bonus.

But if short on time, you can buy this cajun seasoning that is made with natural ingredients and is low in sodium.

Ingredients for Cajun Chicken Recipe

To make this cajun chicken, you will need just a few simple ingredients that I guarantee are in your pantry right now.

• Chicken: Boneless skinless chicken breasts or chicken thighs.
• Oil: I use avocado oil for high heat cooking. You can substitute olive oil, if that’s what you like.
• Cajun seasoning: Paprika, garlic powder, dried oregano, dried thyme, onion powder, cayenne pepper, red pepper flakes, ground black pepper, salt.

How to Make Cajun Chicken

Here is a quick overview how to make cajun chicken. You can pan fry, bake or grill it. I’m going over the stove top method with photos right down below. Other methods are in details as well and full recipe card is located further down.

Prep: Cut chicken breasts lengthwise into thinner cutlets and place in a large bowl. This step helps to avoid pounding the chicken.

In a small bowl, add paprika, garlic powder, oregano, thyme, onion powder, cayenne pepper, black pepper, salt, and red pepper flakes; stir to combine.

Season the chicken: Sprinkle 1 1/2 tablespoons of the prepared Cajun seasoning mix onto the chicken. Use tongs to toss the chicken around making sure all of the chicken pieces are coated.

If you are going to grill or bake cajun chicken, also add oil to the bowl transforming it into a chicken marinade.

To pan fry cajun chicken: Preheat a large ceramic non-stick skillet on medium heat and swirl oil to coat. Add chicken and cook for 5 minutes or until white edges appear, turn and cook for another 4-5 minutes. It’s a thinner chicken breast, so you don’t want to overcook it.

To bake the chicken: Preheat the oven and arrange the chicken in a single layer in a large baking dish. Remove chicken from the oven, cover, and let rest for 10 minutes. See baked chicken breast for a video tutorial.

To grill the chicken: Preheat grill on medium-high heat (450-500 degrees F), place chicken on the grill, close the lid, and grill for 8-10 minutes turning once. Do not overcook. Remove from the grill, cover with foil and let rest for 5 minutes. See grilled chicken breast recipe for a video tutorial.

Tips for Best Results

• Adjust the heat: If you find this cajun chicken recipe a bit too spicy, use less of the red pepper flakes and cayenne pepper next time. Use more if you want it spicier!
• Different meat: This cajun spice rub can be used for all kinds of protein like steak, grilled shrimp skewers and baked cod. You may also use boneless skinless chicken thighs and cook for same time. Bone-in chicken like chicken drumsticks or chicken thighs will need a bit longer cook time.
• Air fryer: Along with baking, grilling, and pan-frying, others have enjoyed making the air fryer chicken with cajun seasoning.
• Don’t skip the oil: The oil helps the spice rub coat the chicken and permeate the meat. It also helps with non-sticking when grilling and baking.
• Pound to even thickness: When you cut the breast in half, you may not always get pieces that have an even thickness. If this is the case, you can pound the thicker parts down to get it even. This makes for consistent cooking.

What to Serve Cajun Chicken with?

Spicy cajun chicken goes very well classic mashed potatoes in Instant Pot and creamy cucumber salad.

Pair it with air fryer broccoli or green beans. Serve on a bed of spaghetti squash noodles for a low carb meal.

How to Store and Reheat

Store: Store cajun chicken leftovers in an airtight container in the fridge for up to 5 days.

Freeze: If you’ve made lots and have chicken cutlets leftovers you can freeze them for up to 3 months in an airtight container.

Reheat: These chicken breasts are pretty thin, so reheating too many times may result in dry chicken. You can reheat in the same way you prepared them or here is how to reheat chicken breast in air fryer. Either that or keep it cold and use in a sandwich or a salad!

FAQs

More Chicken Recipes to Try

• BBQ chicken breast
• Lemon pepper chicken
• Garlic butter chicken breast
• Pan seared chicken breast
• Grilled BBQ chicken breast
• Grilled chicken burger

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Cajun Chicken

Cajun Chicken Recipe that can be baked, pan fried or grilled. Lean chicken breast coated in easy homemade cajun seasoning for a healthy dinner with a lot of flavor.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 201kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 2 lbs boneless skinless chicken breasts 3 large
• 1 tbsp avocado oil or olive oil

Homemade Cajun Seasoning:

• 2 1/2 tsp paprika
• 2 tsp garlic powder
• 1 1/4 tsp oregano dried
• 1 1/4 tsp thyme dried
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp ground black pepper
• 1 tsp salt
• 1/2 tsp red pepper flakes

US Customary – Metric

Instructions

• Cut chicken breasts lengthwise into thinner cutlets and place in a large bowl. In a small bowl, add paprika, garlic powder, oregano, thyme, onion powder, cayenne pepper, black pepper, salt and red pepper flakes; stir to combine.
• Sprinkle 1 1/2 tbsp of prepared cajun seasoning in the step above on chicken breasts and using tongs toss to coat. If you are grilling or baking cajun chicken, also add avocado oil to the mix.
• Pan Fried Cajun Chicken:

  Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add chicken and cook for 5 minutes or until white edges appear, turn and cook for another 4-5 minutes. Transfer onto a plate, cover with foil and let rest for 5 minutes.
• Baked Cajun Chicken: Preheat oven to 450 degrees F, arrange chicken in a single layer in a large baking dish and bake for 25 minutes. Remove from the oven, cover and let rest for 10 minutes.
• Grilled Cajun Chicken: 

  Preheat grill on medium-high heat (450-500 degrees F), place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Remove from the grill, cover with foil and let rest for 5 minutes.

Video

Notes

• Store: Refrigerate covered for up to 5 days. Reheat same way you cooked them or best is to eat cold so they don’t dry out.
• Freeze: In an airtight container for up to 3 months.
• Adjust the heat: If you find it a bit too hot and spicy, use less of the red pepper flakes and cayenne. Use more if you want it spicier.

Nutrition

Serving: 1 cutlet | Calories: 201kcal | Carbohydrates: 2g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 300mg | Fiber: 1g | Sugar: 1g

The post Cajun Chicken appeared first on iFoodReal.com.

Flavorful Chili Lime Chicken is moist and tender from lime, chili powder and cumin chicken marinade that gives it the best taste. Bake, grill or fry and use in tacos, salads or fajitas year round.

We also love this cilantro lime chicken, cajun chicken and chimichurri chicken.

This chili lime chicken is full of flavor and can be served in a variety of ways! Use it for a Tex-Mex themed dinner served with Mexican street corn salad and guacamole or pair it with healthy pasta salad and Instant Pot corn on the cob for a summer potluck.

Why You Will Love This Recipe

• Chili lime chicken marinade keeps chicken juicy and tender.
• Easy chicken recipe contains only a few ingredients for a healthy main dish.
• Double the recipe and use it in healthy salad recipes throughout the week

Ingredients for Chili Lime Chicken

Only a few ingredients makes this chili lime chicken recipe simply wonderful!

• Chicken: We like to use boneless skinless chicken breasts but you can also use chicken thighs.
• Fresh limes: Citrus helps the meat absorb all the flavors of chili lime chicken marinade.
• Maple syrup: A small amount balances the subtle heat of chili powder. Feel free to use sugar as well.
• Cumin: Adds a nutty, earthy flavor and goes perfectly with chili and lime.
• Chili powder: This aromatic spice really takes the flavor up a notch for this chicken.
• Other seasonings: Garlic powder, salt and pepper

How to Make Chili Lime Chicken Marinade

For the chili lime chicken marinade, I use a bit of olive oil mixed with a lot of fresh lime juice and my favorite simple Mexican spices like chili powder and cumin.

I even use garlic powder instead of fresh garlic to make chicken marinade recipe quicker and to prevent garlic from overpowering other spices.

Whisk marinade in a large bowl and then place chicken in it. Because chili lime chicken marinade contains a lot of lime juice, you can marinate chicken for as little as 30 minutes but not longer than 24 hours.

It literally takes 5-10 minutes to combine everything in a bowl.

How to Bake, Grill or Fry Chili Lime Chicken

I cook chili lime chicken using all methods depending on my life situation.

Back then we did not have an outdoor grill because we just moved. I cooked chicken on an indoor grill because who doesn’t love grilled chicken breast in the summer?!

So, here is a quick overview how to grill chili lime chicken. Full recipe card with all cooking methods is located below.

Preheat grill on medium-high heat and rub clean grill grates with oiled paper towel. Place chili lime chicken on the grill, close the lid and grill for 5-6 minutes or until nice grill marks appear.

Then using a spatula, flip the chicken, close the grill and cook for another 5-6 minutes or until an instant read thermometer inserted in the thickest part of the chicken registers 165 F.

Tips for Best Results

Here are my top tips for the best chili lime chicken recipe from the first try!

• Use chicken thighs: If you love dark meat, feel free to use boneless skinless chicken thighs. They are more juicy but higher in fat than chicken breasts. You will have to cook them for a shorter amount of time.
• You can also use bone-in chicken: You can use bone-in and skin-on chicken like chicken drumstick or chicken thighs. You may have to cook it low and slow on the grill and on the pan. Here is how to grill chicken thighs tutorial. And for the oven, here is a step-by-step guide how to bake chicken thighs. It is same baking temperature just longer cooking time.
• Let the meat rest: No matter how you cook your chili lime chicken, you have to let meat rest. Resting chicken means to cover a dish with cooked chicken with a tin foil, towel or silicone lid. Let it sit like that for 5-10 minutes. That allows juices to settle back in a meat.
• Discard the marinade: Do not consume it with grilled chicken as it has harmful bacteria in it.
• Longer marinated chicken cooks faster.
• Bottled lime juice: You can use it but your chicken won’t be as flavorful as with fresh lime juice, but it still works.

What to Serve Chili Lime Chicken With?

My absolute favorite way to serve any chicken is with a side of whole grain and veggies like quinoa and Mexican kale salad. I just love simple and quick meals.

Serve cut up chili lime chicken in chicken street tacos or a grilled chicken salad. Don’t forget to try it along with black bean salsa or mango salsa.

FAQs

More Chicken Recipes to Try

• Greek chicken marinade
• Instant Pot white chicken chili
• Healthy white chicken chili
• Ground chicken chili
• Baked honey garlic chicken
• Grilled chicken burger

Browse all healthy chicken recipes. You may also love these healthy grill recipes!

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Chili Lime Chicken

Flavorful Chili Lime Chicken is moist and tender from the best marinade. Bake, grill or fry and use in tacos, salads or fajitas year round.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 221kcal

Author Olena Osipov

Ingredients

• 2 lbs chicken breasts or chicken thighs boneless skinless
• 3 limes juice of
• 1 tbsp oil
• 1 tbsp maple syrup or honey
• 2 tsp chili powder
• 1 tsp cumin
• 2 tsp garlic powder
• 1/2 tsp salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• In a medium bowl, add lime juice, oil, maple syrup, chili powder, cumin, garlic powder, salt and pepper. Whisk with a fork.
• Add chicken to the bowl, cover and marinate for 30 minutes to 24 hours in the refrigerator. The longer you marinate, the deeper the flavor.
• To pan fry: Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add chicken and cook for 5-6 minutes per side or until a meat thermometer inserted in the thickest part registers 165 F. Discard the marinade.
• To grill: Preheat grill on medium-high heat (450-500 degrees F) and rub grates with oiled paper towel. Place chicken on the grill, close the lid and grill for 10-12 minutes turning once. Do not overcook.
• To bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for 25 minutes (thinner) to 35 minutes (2″+) or until 150 degrees F internal temperature. Discard marinade.
• For all methods: Make sure you let chicken rest. Place cooked chicken onto a baking dish and cover with tin foil, silicone lid or paper towel. Let rest for 5 minutes. This step helps juices settle back into the meat.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Up to 3 months.

Nutrition

Calories: 221kcal | Carbohydrates: 8g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 386mg | Fiber: 1g | Sugar: 4g

The post Chili Lime Chicken appeared first on iFoodReal.com.

Learn How to Grill Chicken Thighs that are juicy, tender and delicious! With little time and effort this super simple grilled chicken thighs marinade provides for a powerful explosion of flavor!

We also love this chimichurri chicken, grilled chicken burgers and yogurt marinated chicken.

These grilled chicken thighs are probably one of the most flavorful chicken recipes you’ll ever enjoy!

I love to use a dry rub like taco seasoning or all purpose seasoning when grilling, but today we are talking about how to grill chicken thighs using fresh ingredients for a change. Marinade is the best way to make sure the flavor penetrates the meat and is permeated throughout every bite. Plus your grilled chicken thighs will have a crusty charred exterior.

This recipe is very similar to my cilantro lime chicken where cilantro is pulsed with other flavorings in a food processor, quickly marinated and then grilled to perfection.

Grilled Chicken Thighs Marinade

Grilled chicken thighs are marinated in chicken marinade made with 7 fresh simple ingredients.

• Canned coconut milk: Fat gives chicken moisture, and the coconut flavor adds to the sweetness and the taste. Substitute with yogurt or buttermilk.
• Lime juice: An acid that is a must for any marinade. Use lemon juice or apple cider vinegar, if that’s what you have.
• Cilantro: Pulverized cilantro flavor is intense and perfect for flavoring the meat. Parsley will work as well.
• Jalapeno: Adds a tiny spicy kick that is still kid-friendly. Feel free to add more jalapenos for a spicier version.
• Onions: They tenderize and start “cooking” the meat and are a major component of many great marinades.
• Chicken thighs: You’ll need about 3 pounds of bone-in skin-on chicken thighs or boneless skinless chicken thighs will work as well.

How to Grill Chicken Thighs Perfectly

Here is how to grill chicken thighs in no time! Whip up marinade in a food processor or blender, marinate for as little as 1 hour or overnight, then grill.

Prepare the marinade: In a food processor or blender, add coconut milk, lime juice, onion, cilantro, salt and jalapeno. Process until smooth. I love my small food processor for these purposes!

Marinate the chicken: In a large bowl, pour marinade over the chicken thighs and stir well to coat meat evenly. Cover, place in the refrigerator and marinate chicken thighs before grilling for 1 to 24 hours. I tried both timings and both were flavorful.

Grill chicken thighs: Preheat the grill to medium-high heat (400-450F) and rub grill grates with oiled paper towel. Grill chicken thighs for about 8-10 minutes per side while covered. Start with skin side down first, reduce the heat to low if fat is burning and flip grilled chicken pieces when meat is somewhat opaque on top.

Check internal temperature: When a meat thermometer inserted in the center reads 165 degrees F, your grilled chicken thighs are ready.

Rest the chicken: Remove chicken from the grill, transfer to a platter, cover with foil and let meat rest for about 5-10 minutes to allow the juices to settle.

How Long to Grill Chicken Thighs?

How long to grill chicken thighs depends whether you use bone-in chicken thighs or boneless chicken thighs, their size and how long they have been marinating.

Here is a handy time table with grilling times to use as a point of reference. As always, adjust accordingly to your grill and other factors mentioned above.

Should I Grill Chicken Thighs on High or Low Heat?

When it comes to grilling chicken thighs there are a few methods. I like to grill chicken thighs on high heat around 400 to 450 F or you can grill them at 350 to 375 F over direct heat.

Some people also like to use two zone grilling where once you preheat the grill you leave one side with burners on and grill chicken thighs on the other side with indirect heat.

The method you choose largely depends on how fatty are your chicken thighs and your grill.

Do You Grill Chicken Thighs with Skin Side Down First?

Grill chicken thighs with skin side down first, so it crisps up nicely. It is important to have well cleaned grilled grates so chicken skin doesn’t stick to them. Do not peak under the skin earlier than necessary. When cooked, crispy skin should slide off easily from the grill grates when metal spatula is inserted under it.

Tips for Best Results

So here are a few tricks I’ve learned with grilling chicken thighs. 

• Leave the skin on during cooking to prevent the chicken from burning and drying out. Remove before serving if you don’t want to eat the skin.
• Do not check grilled chicken thighs with a knife: Do not cut with a knife into grilled chicken to see if juices run clear. If you cut too early, the juices run out and all of that goodness is gone. Instead, use a quality digital meat thermometer to make sure your chicken is ready.
• Trim off excess fat or skin: Before you even marinate the meat, so dripping fat during grilling won’t cause the flare ups.
• Do not marinate chicken past 24 hours because it starts to break down, especially when there is citrus involved.
• Longer marinated meat will cook faster.
• Discard the marinade: More often than not you’ll just discard the marinade. There are some cases where you can boil the marinade to cook it down and use it as a gravy or sauce. This is not one of those times!

What to Serve Grilled Chicken Thighs with?

Grilled chicken thighs are perfect for a busy weeknight or when you’re having people over for a BBQ on the weekend.

This grilled chicken packs such a flavor punch that you don’t serve it with anything that will overpower it. Below is a list of ways to serve it with a simple side dish.

• Green leafy salad: Simple spring mix salad is easy to prepare while chicken is grilling.
• Chock full of veggies salads: Creamy cucumber salad will round out a healthy meal nicely.
• A whole grain side dish: Enjoy grilled chicken thighs with Instant Pot quinoa or Instant Pot brown rice.
• A low carb grilled side: Grill zucchini right after grilling chicken. Because BBQ is still hot, it will be easy to clean it up after messy chicken skin, and also quick to prep while meat is grilling.
• Classic potato salad: Regular healthy potato salad or low carb cauliflower potato salad provide a classic side dish with less calories either way.
• Other classic BBQ sides such as Instant Pot baked beans or Instant Pot corn on the cob.

How to Store and Reheat

Store: Refrigerate grilled chicken thighs leftovers in an airtight container in the fridge for up to 5 days. They also freeze really well and can be kept frozen for up to 3 months.

Reheat: Add chicken to a skillet with a bit of water or broth. Cook covered for 5 minutes until heated all the way through. Or microwave.

FAQs

More Chicken Thighs Recipes to Try

• Baked chicken thighs
• Roasted chicken thighs and potatoes
• Greek chicken
• Crockpot chicken thighs
• Baked boneless skinless chicken thighs

More Favorite Grilled Recipes

• Grilled chicken breast
• Grilled chicken salad
• Grilled BBQ chicken breast
• Grilled bruschetta chicken

Browse through all my favorite healthy grill recipes!

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How to Grill Chicken Thighs

Learn How to Grill Chicken Thighs that are juicy, tender & delicious! Super simple grilled chicken thighs marinade is an explosion of flavor!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 26 minutes minutes

Servings 9 chicken thighs

Calories 361kcal

Author Olena Osipov

Ingredients

• 3 pounds chicken thighs bone in or boneless
• 1/2 cup coconut milk from a can
• 1 lime juice of
• 1/2 medium onion
• large handful cilantro
• 3/4 tsp salt
• 1/3 Jalapeño pepper with some seeds for mild, all seeds for hot

US Customary – Metric

Instructions

• In a food processor or blender, combine coconut milk, lime juice, onion, cilantro, salt and jalapeno pepper. Process until smooth.
• Place chicken thighs in a large bowl or any container that can be covered. Pour marinade over chicken, stir with tongs, cover and refrigerate for at least 1 hour or overnight (but no more than 24 hours).
• Preheat grill on medium-high heat (400-450F) and rub grill grates with oiled paper towel. Place chicken thighs skin side down on the grill, close the lid and cook bone-in chicken thighs for 7-8 minutes, boneless chicken thighs for 5-6 minutes. Turn the chicken over, close the lid and cook for another 7-8 minutes or 5-6 minutes or until internal read thermometer inserted in the thickest part has reached 165 degrees F.
• Remove chicken on a platter, cover with foil and let rest for 5 minutes.
• Serve grilled chicken thighs warm with cucumber salad, avocado corn salad or mango black bean salad.

Video

Notes

• Store: Refrigerate covered for up to 5 days. Freeze for up to 3 months. 
• Reheat: In a skillet, add a splash of water or broth and grilled chicken thighs. Simmer covered on low for 5 minutes.
• Make ahead: Chicken can be marinated for a maximum of 24 hours.
• Some chicken thighs are larger and contain more fat than others. Also some grills run hotter. If you see your chicken thighs on the grill are causing too many flare ups, use two zone grilling method. Keep burners on one side and move chicken to the other side and grill over indirect heat.

Nutrition

Serving: 1thigh | Calories: 361kcal | Carbohydrates: 2g | Protein: 25g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 148mg | Sodium: 312mg | Fiber: 1g | Sugar: 1g

The post How to Grill Chicken Thighs appeared first on iFoodReal.com.

Get ready to taste the best Chimichurri Chicken recipe with this homemade Argentinian-inspired chimichurri sauce. You can grill or pan fry it to perfection and serve with extra chimichurri on a side.

You may also love this chicken bruschetta, yogurt marinated chicken and oven baked chicken thighs.

What Is Chimichurri Chicken?

Get ready to grab those napkins because things are about to get juicy! This chimichurri chicken recipe combines chicken breast or chicken thighs with a garlicky, herby, fresh and summery chimichurri sauce.

The result? A juicy, drippy, flavor-packed Argentinian chicken your entire family will love!

If you’ve never had chimichurri sauce before, I compare it to pesto but lighter because it is made with fresh parsley instead of basil. This chimichurri chicken requires as little as 30 minutes marinating or can be left to marinate overnight.

Fun fact is that in Argentina, chimichurri sauce is served as an accompaniment and not used as a marinade. Once marinated, this chicken recipe is ready in under 30 minutes!

Ingredients for Chimichurri Chicken

This chimichurri chicken recipe requires just a handful of simple ingredients to make chimichurri sauce plus your choice of chicken.

• Fresh parsley: Only the leaves. I used Italian parsley but curly parsley will work as well.
• Fresh garlic: Fresh garlic cloves are the best. I do not recommend to use minced garlic from a jar but it will work in a pinch.
• Olive oil: I always use quality extra virgin olive oil as it contains the most flavor.
• Red wine vinegar: For a zing. You can also use white wine vinegar or lemon juice.
• Spices: Dried oregano, salt, and red pepper flakes.  
• Chicken: I prefer to use boneless skinless chicken breasts because the sauce is very rich from addition of olive oil. Of course, you can use boneless skinless chicken thighs, if you wish.

How to Make Chimichurri Chicken

Here is a quick overview how to make chimichurri chicken from scratch. You can whip up the sauce in practically seconds with a food processor or in a few minutes by hand.

Once prepared, this chicken chimichurri recipe can be cooked on the grill, on the stove or in the oven making it versatile and easy to prepare chicken recipe year round.

• Make the chimichurri sauce: First, combine parsley and garlic in a food processor and process until chopped. Then add olive oil, vinegar, oregano, red pepper flakes, salt and process into a chunky sauce. You can also mince all ingredients by hand.
• Marinate the chicken: In a large bowl, add the chicken and most of the chimichurri sauce, then mix to make sure chicken is fully covered. Allow chicken to marinate for at least 30 minutes or even overnight. Once marinated, make sure to discard any leftover marinade for food safety reasons!

Next, it’s time to cook the chimichurri chicken. You can do this in one of three ways.

• Grilled chimichurri chicken: Preheat grill on medium-high heat to 450-500 degrees F and rub grill grates with oiled paper towel. Place chicken on the grill, close the lid and grill chicken breasts for 4-5 minutes or chicken thighs for 5-6 minutes per side. Do not overcook.
• Baked chimichurri chicken: Lightly oil the bottom of a large baking dish and lay the marinated chicken in a single layer. Bake uncovered at 450 F for 25-30 minutes for chicken breasts and approximately 40 minutes for chicken thighs.
• Pan fried chimichurri chicken: Preheat large skillet with a bit of oil, and pan fry chicken for 5-6 minutes per side. This method will slightly burn the herbs in the chimichurri sauce though it still tastes delicious!

Tips for Best Results

Here are my top tips for the best chimichurri chicken recipe!

• To avoid overcooked chicken: I like to cook chicken only to 150 F, then allowing it to rest. The residual heat should bring the temperature up to 165 F while meat rests, so your chicken remains tender and succulent. If you’re wary, then allow chicken to reach 165F during cooking time as per USDA guidelines. To check if chicken is ready, insert meat thermometer in the thickest part of the chicken.
• Let the chicken rest: Cover cooked chimichurri chicken with foil and let it sit for at least 4-5 minutes before serving to allow the juices to redistribute.
• Bone-in chicken: Feel free to use chicken drumsticks or bone-in chicken thighs but cook chicken a bit longer then.
• Experiment with fresh herbs: You can make chimichurri sauce with parsley or cilantro, so feel free to use what you have to hand.
• Shallot: While not traditional, you can add a finely chopped shallot to the chimichurri sauce for extra depth of flavor.
• Red chili pepper: Use one small red chili pepper instead of red pepper flakes.

What Can I Serve Chimichurri Chicken with?

Once cooked, serve the chicken topped with the remaining chimichurri sauce. The chimichurri chicken is tender, juicy, and packed with the fresh and herby flavors. Perfect accompaniment to tons of meals!

Here are some of my favorite ways:

• Grains and potatoes: Serve with a side of quinoa, brown rice or mashed potatoes. It also pairs well with dishes like this Mediterranean quinoa salad.
• Side salads: My favorite option with this chicken is a simple spring mix salad, healthy coleslaw or Mexican bean salad.
• Roasted vegetables: Like baked asparagus recipe.
• Toss leftovers into a salad: You can enjoy leftover chimichurri chicken cold in a simple salad like this cucumber tomato avocado salad.
• Wraps: Chop it up and add it to a wrap along with some greens for a quick and flavorful meal-on-the-go!

How to Store

Store: Allow cooked chicken to cool down, then refrigerate in an airtight container for up to 5 days. You can enjoy it hot or cold!

Freeze: Allow the cooked chicken to cool before transferring to a freezer-safe container and freeze for up to 2 months. Allow it to thaw in the refrigerator overnight before enjoying cold or reheating.

FAQs

More Chicken Recipes to Try

• Cilantro lime chicken
• Cajun chicken
• Chili lime chicken
• Greek chicken
• Lemon garlic chicken
• Grilled BBQ chicken breast
• Lemon rosemary chicken
• Grilled chicken thighs
• Grilled chicken burger
• Roasted chicken thighs and potatoes
• Baked boneless chicken thighs

Print

Chimichurri Chicken Recipe

Taste the best Chimichurri Chicken recipe with homemade Argentinian-inspired chimichurri sauce. You can grill, bake or pan fry it.

Course Dinner

Cuisine Argentina

Diet Gluten Free

Prep Time 7 minutes minutes

Cook Time 12 minutes minutes

Marinating Time 30 minutes minutes

Total Time 49 minutes minutes

Servings 6 servings

Calories 344kcal

Author Olena Osipov

Ingredients

• 1 bunch parsley
• 4 large garlic cloves
• 1/2 cup olive oil extra virgin
• 1/4 cup red wine vinegar
• 1 teaspoon oregano dried
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 2 pounds skinless boneless chicken breasts cut into thinner cutlets (4 breasts cut in half on a diagonal)

US Customary – Metric

Instructions

• Hold the bouquet of parsley by the stems and remove (shave off) parsley leaves. Then coarsely chop. In a food processor, add parsley and garlic, process until finely chopped. Add olive oil, red wine vinegar, oregano, red pepper flakes and salt. Give a few pulses just to combine until chunky sauce forms.
• In a large bowl, add chicken and most of the chimichurri sauce, reserving some for serving. Cover and refrigerate for 30 minutes to 24 hours. Discard marinade before cooking. When ready to cook, you can grill, bake or pan fry the chicken.
• Grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill chicken thighs for 10-12 minutes or chicken breasts for 8-10 minutes turning once. Do not overcook. Remove chicken from the grill, cover with foil and let rest for 5 minutes.
• Bake: In a large baking dish, add marinated chicken in a single layer. Bake uncovered in 450 degrees F preheated oven for 25-35 minutes or until internal read thermometer registers 150 degrees F internal temperature. You do not need to wait for 165 degrees F as meat will get there during resting. This way you will avoid dry chicken.
• Pan Fry: Cook chicken in preheated skillet on medium heat for 5-6 minutes per side or until chicken is cooked through. Keep in mind that pieces of parsley will burn a bit and that's fine.
• Serve chimichurri chicken warm topped with remaining chimichurri sauce.

Notes

• Make ahead: Allow chicken to marinate with the chimichurri sauce overnight, covered in the refrigerator, or freeze it with the marinade (without marinating in the fridge first).
• Store: Refrigerate chimichurri chicken in an airtight container for up to 5 days.
• Freeze: Transfer cooked and cooled chicken to freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before enjoying cold or reheating.

Nutrition

Calories: 344kcal | Carbohydrates: 2g | Protein: 33g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 575mg | Fiber: 1g | Sugar: 0.1g

The post Chimichurri Chicken appeared first on iFoodReal.com.