#grilledchickendish

Enjoy the smoky and sweet flavors of chipotle-mango barbecue sauce glazed over tender grilled chicken breasts. This recipe brings a perfect balance of heat and sweetness, making it a delightful dish for any barbecue or summer gathering.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 cup mango nectar. 1/2 cup barbecue sauce. 1 chipotle pepper in adobo sauce, minced. 1 tablespoon lime juice. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/4 cup chopped fresh cilantro for garnish.

Instructions: Warm the grill up to a medium-high level. Add salt and pepper to the chicken breasts. Mango nectar, barbecue sauce, lime juice, garlic powder, onion powder, and smoked paprika should all be mixed together in a small saucepan. Bring to a simmer, then cook for 5 minutes while stirring every now and then. Before you put the chicken breasts on the grill, heat it up. Cook each side for 5 to 7 minutes, or until the chicken is done and the juices run clear. In the last few minutes of grilling, use a lot of the mango barbecue sauce to coat the chicken breasts, turning them over every so often to make sure they're evenly covered. Take the chicken off the grill when it's done and let it rest for a few minutes. Add chopped cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the perfect blend of smoky, sweet, and savory flavors with this Sticky Honey Soy Chicken paired with a refreshing Pineapple Cucumber Salad. Ideal for a delightful outdoor cooking experience.

Ingredients: 4 chicken thighs, bone-in and skin-on. 1/4 cup soy sauce. 2 tablespoons honey. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes. 1 cup pineapple chunks. 1 cucumber, thinly sliced. 2 tablespoons fresh cilantro, chopped. Salt and pepper to taste.

Instructions: In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes to create the marinade. Place chicken thighs in a resealable bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 30 minutes. Preheat the smoker to 225F 107C. Remove chicken from the marinade, season with salt and pepper, and place on the smoker grates. Smoke for 1.5 to 2 hours or until the internal temperature reaches 165F 74C. While the chicken is smoking, toss pineapple chunks, sliced cucumber, and cilantro in a bowl. Drizzle with the remaining marinade and toss to coat. Once the chicken is done, serve it with the pineapple cucumber salad. Garnish with extra cilantro if desired.

Prep Time: 45 minutes

Cook Time: 120 minutes

A classic Thai dish featuring tender chicken marinated in a flavorful peanut sauce and grilled to perfection.

Ingredients: 500g chicken breast, sliced thinly. 1/4 cup peanut butter. 3 tablespoons soy sauce. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 tablespoon brown sugar. 1 teaspoon ginger, grated. 1/2 teaspoon chili flakes. Skewers, soaked in water.

Instructions: In a bowl, mix peanut butter, soy sauce, lime juice, garlic, brown sugar, ginger, and chili flakes to make the marinade. Add sliced chicken to the marinade, coat well, and refrigerate for at least 30 minutes. Thread marinated chicken slices onto skewers. Preheat grill or grill pan over medium-high heat. Grill chicken skewers for 5-7 minutes on each side, or until fully cooked and slightly charred. Serve hot with extra peanut sauce on the side.