65+ Grilled Chicken Recipe Round Up - No Bones About It!

I LOVE chicken and boneless is the way to go, in my opinion.  It cooks faster and there is less waste.  Grilled?  Even better!! I love the flavor a grill imparts on a dish.  

I’m happy to share with you these chicken recipes that are perfect for this summer BBQ season. Chicken dishes are one of those things where you can get stuck in a rut for flavor ideas so I’m always looking for new and delicious ways to make it.  Many of the recipes here are a whole meal already but if they aren't you can serve them up with a simple side dish or salad to complete it.

Marinated Steak Bites

When asked a restaurant if he needed steak sauce, my dad always said, "If the steak is done right, I don't need sauce."  He would say it just needs a little seasoning.  At a restaurant it would be salt and pepper.  At home Nature's Seasoning and/or Lawry's.  I bucked his system a little bit with this marinated steak.  It helps break down the tougher steaks and adds a load of flavor.  

The first time I made it I served it with caramelized onions and perfectly pan fried potatoes.  This time I served with with steamed veggies.

Marinated Steak Bites                                                                         Printable Recipe

1/2 cup ketchup
2 Tablespoons olive oil
1 Tablespoon Worcestershire sauce
1 Tablespoon A-1 sauce
1 Tablespoon apple cider vinegar

2 Tablespoons dark brown sugar

1/4 cup water

Sirloin or round steak (or 2 pounds of beef tips)

In a gallon bag mix together all but the steak.

Cut up steak into 1 to 1-1/2 pieces, removing large pieces of fat and any grisly parts. My steak was about 2 pounds when I was finished cutting it up and discarding the junk. Dump the steak pieces into bag and mix to coat.  Marinate for 6-12 hours. 

You can cook the meat in a cast iron skillet or on the grill (you won't get as much caramelization on the meat if you use a pan.) Since the meat pieces are small you will need to use a BBQ grill tray or basket to hold the meat as they would just fall through your grill grates.  I like the wire style trays since they have holes large enough to let the heat and fire through.   (Sorry I forgot to take a photo! I bought mine through Pampered Chef.)

Cook for just a few minutes on each side, rotating to cook meat to your liking.  You can always test a piece or two while you are cooking (no one will know!)

Grilled Honey Rosemary Glazed Pork

Grilled Honey Rosemary Glazed Pork 

1/4 cup honey
1 Tablespoon olive oil
2-3 teaspoons finely chopped fresh Rosemary
1-1/2 pound pork tenderloin
olive oil
salt and pepper

Mix together honey, 1 T olive oil and Rosemary in a small sauce pan.  Use the 3 teaspoon measure if you like more Rosemary flavor.

 Bring to boil and cook for 30 seconds.  

Remove from heat and allow to cool.

Pat pork dry and brush with olive oil.  Season with salt and pepper.

Grill over medium-hot fire for about 15 minutes turning every few minutes so all sides get time on the grates.   Brush on honey Rosemary glaze, continue to turn and glaze for another 5 minutes or until meat thermometer reads at least 145 degrees.  This is pork's new safety standard.  This cut of meat can go a little higher and will still be tender. 

Rest your meat under a foil tent for 3-5 minutes. Slice.  As you can see mine was still juicy so I poured the juices back over the meat when I served it. 

Use this glaze on other cuts of pork (change the cooking times) or even chicken!

Grilled Pork Tenderloin with Balsamic Vinegar

I have partnered with the Iowa Pork Producers Association for their first ever Iowa Food Blogger Pork Partnership.  I will be sharing a tasty tenderloin recipe and share a little bit about my connection with pork.

I grew up in a rural setting but not as farmers.  We rented our house from a farmer.  So, we grew up near animals but not raising whole herds ourselves.  That farmer raised pigs and so once in a while we'd get runts.  They were ones that weren't going to make it without a little help. 

We'd bottle feed them with baby bottles and we kept them in the house, yes IN the house!  Usually in the linoleum floored laundry room but sometimes we'd take them out to play.  People always look at me like I am crazy and ask "don't pigs stink?"  No, pigs don't stink when they aren't running round in their own poo!  

This is a photo of "Josie" and my sister.  My mom tells me my sister fell asleep and Josie cuddled up for a nap with her too.  When they were past bottle fed stage Josie went outside until market weight. Mom would go out in the pen and sit down on the side cement slab and Josie would come up and put her front hooves on mom's lap wanting a scratch. She did this all the way to market weight.  That's a big pig!

To learn more about modern pork farming and the values in which Iowa Pork Producers operates, visit www.porkcares.org. 

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Now on to the recipe and this recipe couldn't get any simpler unless it cooked itself!  My family really enjoyed it!!
Below is the recipe as I had made it, you can see the original recipe HERE.  They have over 2,000 recipes so look around.

Stick around to the bottom for a fantastic grilling giveaway!!

Grilled Pork Tenderloin with Balsamic Vinegar                             Printable Recipe

2 pork tenderloins
1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh sage (or 1 Tablespoon dried)
salt and pepper, to taste

Glazed Ham on the Grill

This ham starts off with a simple glaze and the cooking method is easy.  You can use an oven but you will get so much more flavor on the grill and I highly recommend charcoal over gas here. 

Glazed Ham on the Grill                                                                             Printable Recipe

1 ham, spiral cut or not (any size will do - mine was 9 lbs)
1 cup honey
1 Tablespoons A-1 sauce

Start charcoal grill and allow to pre-heat.  Each ham comes with it's own directions.  Mine was 300 degrees and 15 minutes per pound to heat.  

Mix together honey and A-1.

"Backyard Grillin'" Linky Party

If you need ideas for an outdoor summer party here are some great recipes to get you started!

An InLinkz Link-up

Teriyaki Chicken Kabobs

I love to grill and do so no matter the time of year.  You can't beat the flavor!  If the weather is not playing nice (like a downpour) I will use the grill pan indoors or you could leave the chicken off the sticks and cook them in a cast iron skillet.  

Teriyaki Chicken Kabobs (serves 3-4)                                   Printable Recipe

1/4 cup soy sauce* (or use my soy-free Fauxy Sauce)
1/4 cup water
1/4 cup Mirin (sweet cooking rice wine)
2 Tablespoons honey
1" knob of ginger (microplaned or chopped small)
2 pounds boneless skinless chicken breasts cut into chunks
bamboo skewers (soaked in water**)

Mix together soy sauce, Mirin, water, honey, and ginger for the marinade.  If your honey does not want to dissolve you can heat the liquid a little bit but be sure to cool it before you add your chicken. Cover and marinade for several hours.  

Top 10 Recipes of 2013

While I have been blogging recipes for a while now I only got serious this year by adding a Facebook page and offering more recipes.  I've added about 100 recipes this year and thought maybe we could take a look back at some of the fan favorites and toss in a couple of our family favorites. I hope you enjoy the look back with me.  

#10

Pretty tasty BBQ sauce and how to cook the ribs so they are oh so tender!

Grilled Baby Back Ribs with Whiskey BBQ Sauce

Pin it:  http://www.pinterest.com/pin/273593746082432317/

#9
A twist on the usual dressing for Thanksgiving.

Cornbread Dressing
Pin it:  http://www.pinterest.com/pin/273593746085357345/

#8
My favorite holiday cookie

Thumbprint Cookies
Pin it:  http://www.pinterest.com/pin/273593746082432322/

#7
Light and fluffy

Lemon Cream Cheese Dessert
Pin it: http://www.pinterest.com/pin/273593746086323337/

#6
A twist on a peanut butter dessert.

Peanut Butter Snowballs
Pin it: http://www.pinterest.com/pin/273593746086461624/

but you loved them first as

Bloodshot Peanut Butter Eyeballs!
Pin it:  http://www.pinterest.com/pin/273593746086273945/

#5
It's called easy for a reason..

Easy Quiche
Pin it:  http://www.pinterest.com/pin/273593746085699433/

#4
A holiday favorite

Mexican Wedding Cakes
Pin it: http://www.pinterest.com/pin/273593746086499294/

#3

Easiest roast to make

CROCKPOT POT ROAST
Pin it: http://www.pinterest.com/pin/273593746082587985/

#2

My husband's favorite

CHICKEN FRIED STEAK
Pin it:  http://www.pinterest.com/pin/273593746082533329/

and #1!!

The cookies heard and made all over the world!

PECAN PIE THUMBPRINTS
Pn it:  http://www.pinterest.com/pin/273593746086323339/

Please join me in 2014!

I'm looking forward to more cooking and new recipes!

Whiskey BBQ Sauce

Whiskey BBQ Sauce

(makes about 1-1/2 cups)

2 Tablespoons canola oil
1/2 cup shredded onion
1-1/2 cups water
6 ounce can tomato paste
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
2-1/2 Tablespoons honey
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1-1/4 teaspoon liquid smoke
1 Tablespoon molasses
1 Tablespoon Jim Beam Whiskey
1-2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon red cayenne pepper (more if you like it spicier)

Heat oil in saucepan over medium heat.  Add onions and cook for up to 5 minutes. 

Foodie Friends Friday Linky Party #59

Welcome to Foodie Friends Friday LABOR DAY Party!!

Last week's recipes that received the MOST CLICKS.  

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Grilled Flatbread

Careful, this bread is so quick and easy to make you'll find yourself making it often.  Not good if you are a carbivore like me!

Grilled Flatbread                                                                                      Printable Recipe

3/4 teaspoon active dry yeast

3/4 teaspoon  sugar

1/2 cup warm water (110 degrees)

1/2 Tablespoon olive oil

couple dashes salt

1-1/2 cups flour plus more for dusting/kneeding

optional: more olive oil and flavored salt

Add yeast and sugar to water.  Let set for 5 minutes.

Add olive oil, salt, and flour. 

Stir until completely mixed.  It is ok if it is a little wet.  You are going to add to a floured surface and kneed. This will add flour and help complete your dough.

It should take you less than 5 minutes to get a nice smooth ball.  Cover with a towel and set aside for 15 minutes to rest/rise.

Roll out or hand toss until it is as thin as you like it. The thinner it is the crispier it will be. Using a pastry brush brush on olive oil.  Sprinkle with a flavored salt if you like.  I used a rosemary salt.  Not too much or it will be overpowering.

Place oiled side down on a medium heat grill for a minute or so, turn 1/4 turn to get pretty criss cross marks.  Flip and continue to cook the other side.  It doesn't take long to cook your bread so do not step away.  A little burn adds to the flavor, a lot doesn't.  :)

You can hand tear and serve or

cut like a pizza and serve. This one I served with hot marinara sauce to dip in.

You could also use this as a base to a fresh pizza. I plan to try some of these to freeze sometime to use with my oven and stone. I'll let you know when I do!

Pin it:  http://www.pinterest.com/pin/273593746085930888/

Rosso Verde Pizza

Pistachios on pizza?!  No way!  I thought the same thing when my husband brought it home from the pizza place.  But between it, the sweet red peppers, and the pesto, it works.  You must try it!  This is my version. We came up with a fun name, it means Red Green Pizza in Italian.

Rosso Verde Pizza

grilled pizza dough or quick pizza dough

pesto

shredded mozzarella (or a blend of your favorite pizza cheeses)

sauteed diced red peppers

pistachios 

For this recipe I used pre-grilled pizza dough and cooked it in the oven.  For fresh grilled pizza follow instructions on the grilled pizza dough page.  You can also use the quick pizza dough recipe and top it.  

Preheat oven and stone to 450 degrees.  Place frozen pizza dough or rolled our fresh dough on a pizza paddle or flat cookie sheet. Frozen pizza doesn't need cornmeal, it won't stick but the fresh DOES.  Spread on the pesto. Use as much or as little as you like. 

Sprinkled on your grated cheese.

Add the red peppers.

Now, on to adding the pistachios.  We left ours whole but you could chop them up a little bit if you want but don't obliterate them.  You want the crunch.

Slide it onto the pizza stone. 

Bake for 8-10 minutes or until golden brown.  Careful to watch your crust.  Brown is nice but at the end can quickly be too brown.

Slice and enjoy!