Easy Recipe for Grilled Honey Lime Chicken

There’s nothing complicated about this grilled honey lime chicken, which is why it ends up in my summer dinner rotation again and again. It’s just boneless chicken thighs, a quick marinade made with pantry staples, including lime juice, honey, a little oil, and some warm spices like cumin, chili powder, and paprika. The chicken soaks up all the Southwestern-inspired flavor, then gets those perfect charred edges on the grill. It’s sweet, tangy, smoky, and juicy in all the right ways. Even when I don’t feel like cooking, this one’s easy enough to say yes to, and I’m always glad I did!

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Grilled Honey Lime Chicken

Make this Grilled Honey Lime Chicken using chicken thighs and a simple marinade. It's sweet, smoky, tangy, and easy to throw on the grill!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $5.73 recipe / $1.43 serving

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Marinate Time 30 minutes minutes

Total Time 54 minutes minutes

Servings 4 servings (1 thigh per person)

Calories 223kcal

Author Melissa Nolan

Equipment

• Ziplock Bag or Bowl
• Grill

Ingredients

• 4 chicken thighs boneless and skinless (1.25 lb.) $4.35*
• ¼ cup lime juice $0.18**
• 3 Tbsp honey $0.47***
• 1 Tbsp vegetable oil $0.04
• 1 tsp garlic powder $0.06
• 1 tsp paprika $0.08
• 1 tsp ground cumin $0.09
• ½ tsp chili powder $0.03
• ½ tsp dried oregano $0.17
• ½ tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.04
• 2 Tbsp fresh cilantro minced, $0.20

Instructions

• Preheat the grill to 375°F. Gather and prepare all ingredients.
• Using a ziplock bag or bowl, add the chicken thighs, lime juice, honey, vegetable oil, garlic powder, paprika, cumin, chili powder, dried oregano, salt, and pepper. Seal the bag and gently massage it to ensure the thighs are evenly coated. Marinate the chicken for 30 minutes.
• Once the grill is hot, add the chicken and cook for 6-7 minutes. Then, using tongs, flip the chicken and cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F.
• Once the chicken is finished cooking on the grill, place the thighs on a serving platter or plates and sprinkle with cilantro.

See how we calculate recipe costs here.

Notes

*Depending on the thickness of your chicken thighs, they may take less or more time to cook on the grill. The most important part is that they reach an internal temperature of 165°F. You can use any cut of chicken, including bone-in thighs, for this recipe. Beef and pork work too. The cooking time will vary depending on the thickness and whether it’s bone-in.

**You can use fresh or bottled lime juice. Lime juice acts as a natural tenderizer and flavors the chicken while it marinates.

***Honey helps round out the tartness from the lime juice. You can substitute other sweeteners, including agave, maple syrup, or sugar.

Nutrition

Serving: 1thigh | Calories: 223kcal | Carbohydrates: 15g | Protein: 22g | Fat: 8g | Sodium: 398mg | Fiber: 0.5g

how to make Grilled Honey Lime Chicken step-by-step photos

Gather all of your ingredients and preheat your grill to 375°F.

Marinate the chicken: In a bowl or ziplock bag, add 4 boneless and skinless chicken thighs, ¼ cup lime juice, 3 Tbsp honey, 1 Tbsp vegetable oil, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin, ½ tsp chili powder, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. If using a bag, seal it well and gently massage the chicken thighs to ensure they’re fully coated. Let the chicken marinate in the honey lime chicken marinade for 30 minutes.

Grill the chicken: Once the grill is nice and hot, add the marinated chicken thighs and grill for 6-7 minutes.

Use kitchen tongs to flip the chicken over and cook for a further 6-7 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F. Once cooked, remove the chicken from the grill and sprinkle with 2 Tbsp freshly minced cilantro. Serve and enjoy!

Serving Suggestions

With its Tex-Mex–inspired flavors, I often serve this grilled honey lime chicken with some sort of rice and extra lime wedges for freshness. Our arroz verde (green rice) is a dream pairing, and a drizzle of lime crema on top takes it over the edge. Round out the meal with a fresh street corn salad or grilled vegetables and call it done! I’ve also sliced the chicken up and used it in our taco salad (in place of the ground beef), and I must say, it works beautifully.

Storage & Reheating

Leftover grilled honey lime chicken will keep in the fridge for up to 3-4 days. To freeze, let it cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat gently in a skillet over medium-low heat, in the oven at 350°F, or back on the grill until heated through. I’d let any frozen chicken thaw in the fridge overnight before reheating for the best results.

More Easy Grilled Chicken Recipes

Grilled BBQ Chicken

$8.95 recipe / $2.23 serving

Dry Rubbed Grilled Drumsticks and Thighs

$7.51 recipe / $1.07 serving

Grilled Teriyaki Chicken Kebabs

$6.60 recipe / $1.65 serving

Chicken Burger

$6.36 recipe / $1.59 serving

The post Grilled Honey Lime Chicken appeared first on Budget Bytes.

Easy Chicken Burger Recipe

These ground chicken burgers are everything I want a classic hamburger to be, just a little bit leaner. Sautéed onions and a spoonful of mayo keep the texture nice and moist, while the panko breadcrumbs hold everything together without making them dense. You can toss them on the grill or cook them on the stovetop in a grill pan, and they’re great for meal prep.

I like to make a batch at the beginning of the week, then reheat the leftovers for quick lunches or easy dinners. Top them however you like, and you’ve got a low-key, budget-friendly burger night without the takeout tab. Give them a try and make them your own…I think you’ll be just as hooked as we are!

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Chicken Burger Recipe

These juicy Ground Chicken Burgers are easy to make, budget-friendly, and perfect for grilling. A leaner weeknight favorite that’s big on flavor!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $6.36 recipe / $1.59 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 437kcal

Author Jennie Alley

Equipment

• Medium Skillet
• Large Bowl
• Grill or Grill Pan

Ingredients

• 1 Tbsp cooking oil $0.04
• ¼ cup yellow onion minced, $0.20
• 1 lb. ground chicken $3.42
• ¼ cup panko breadcrumbs $0.12
• 2 Tbsp mayonnaise $0.14
• 1 Tbsp fresh parsley minced, $0.17
• 1 tsp Worcestershire sauce $0.02
• ½ tsp salt $0.02
• ½ tsp garlic powder $0.08
• ¼ tsp black pepper freshly cracked, $0.04
• 4 hamburger buns $0.73

Optional Toppings

• red onion sliced, $0.57
• lettuce $0.15
• tomato sliced, $0.25
• pickles $0.41

Instructions

• Gather your ingredients and preheat your grill or grill pan to medium heat (about 400°F).
• Heat oil in a medium skillet over medium heat. Add the minced onion and sauté for 2–3 minutes, until soft and fragrant. Remove from heat.
• In a large bowl, combine the ground chicken, sautéed onion, panko, mayo, parsley, Worcestershire sauce, salt, garlic powder, and pepper. Mix just until combined—don’t overwork the meat.
• Divide the mixture into four equal portions (about 4 oz each). Gently shape into patties and press a shallow indent into the center of each one with your thumb to help them cook evenly and avoid puffing up.
• Place buns cut-side down on the hot grill for 1–2 minutes, until lightly golden and crisp. Set aside.
• Grill the patties for 4–5 minutes per side or until fully cooked and the internal temperature reaches 165°F.
• Let the burgers rest for a few minutes off the heat so the juices can redistribute. Then serve on toasted buns with your favorite toppings (I went with red onion, lettuce, tomato, and pickles). Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1burger (with toppings) | Calories: 437kcal | Carbohydrates: 36g | Protein: 27g | Fat: 22g | Sodium: 3793mg | Fiber: 6g

how to make Chicken Burgers step-by-step photos

Gather all the ingredients and preheat your grill or grill pan to medium heat (about 400°F).

Sauté the onion: Add 1 Tbsp cooking oil to a medium skillet over medium heat. Add ¼ cup minced onion and sauté it for 2-3 minutes until softened and fragrant. Remove the skillet from the heat.

Make the patties: Now add 1 lb. ground chicken, sautéed onion, ¼ cup panko bread crumbs, 2 Tbsp mayo, 1 Tbsp parsley, 1 tsp Worcestershire sauce, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a large bowl. Mix to combine the ingredients, but avoid overmixing! This can make the patties tough and dry.

Divide the meat into four equal portions (about 4 oz. each). Roll the portions into balls, then gently shape them into patties. Make sure they’re an equal thickness all the way around. Press your thumb into the center of the patties to create an indent (this helps them cook evenly and prevents them from puffing up!)

Toast the buns: Place 4 hamburger buns cut side down onto your hot grill for 1-2 minutes until lightly golden and toasted.

Set the toasted buns to one side while you cook the chicken burgers.

Grill the burgers: Place the formed chicken patties onto your hot grill or grill pan. Grill for 4-5 minutes on the first side.

Then flip the burgers over and cook for a further 4-5 minutes, or until fully cooked all the way through.

The internal temperature of your homemade chicken burgers should reach 165°F once fully cooked. Let your burgers rest for a few minutes off the heat to allow the juice to redistribute (making super juicy chicken burgers!) before serving on the toasted burger buns with your chosen toppings. I went for sliced red onion, lettuce, sliced tomato, and pickles!

Serving Suggestions

What I love most about these grilled chicken burgers is how versatile they are. The base recipe is packed with flavor on its own, but it’s also easy to customize depending on what you’re craving. Go Mediterranean with cucumber and feta, Tex-Mex with salsa and avocado, or keep it classic with lettuce, tomato, and pickles like I did here! Our white BBQ sauce is another great option, as is a classic burger sauce or homemade buffalo sauce.

As for sides, you really can’t go wrong. I like to keep it simple with some chips or air-fried French fries, and a scoop of cumin lime coleslaw to round things out. 😋

Storage & Reheating

Cooked chicken burger patties will keep in the fridge for up to 4 days. Let them cool completely before storing to avoid sogginess. To reheat, warm them in a skillet over medium-low heat, bake at 350°F for 10-15 minutes, or use the microwave in short 30-second bursts until heated through. They also freeze well: wrap each patty in parchment or plastic wrap, then stash them in a freezer-safe container or bag for up to 3 months. Reheat straight from frozen in the microwave or a skillet, or thaw in the fridge overnight.

You can also freeze the raw patties. Shape them as shown above, freeze on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Thaw overnight before cooking as usual.

More Easy Burger Recipes

Smash Burgers

$11.85 recipe / $2.96 serving

Black Bean Burgers

$3.74 recipe / $0.62 serving

Mediterranean Turkey Burgers

$11.47 recipe / $1.91 serving

Homemade Burger Seasoning

$0.33 recipe / $0.08 serving

The post Chicken Burger appeared first on Budget Bytes.

Easy Recipe for Grilled Teriyaki Chicken Kebabs

These grilled teriyaki chicken skewers are packed with flavor from top to bottom. The homemade teriyaki sauce is sweet, salty, and full of umami from the soy sauce and garlic, and grilling the chicken adds a smoky charred edge that makes them completely addictive. Teriyaki is actually a Japanese cooking method (teri means ”shine or luster” and yaki means ”grill or broil”) referring to the glossy glaze that forms as the sauce cooks. Like our easy teriyaki chicken, this grilled recipe is inspired by traditional Japanese teriyaki using easy-to-find ingredients and has the same sticky, glossy finish I love!

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Grilled Teriyaki Chicken Kebabs

Grilled Teriyaki Chicken Kebabs made easy with a quick homemade sauce, juicy chicken, and big flavor. Perfect with rice or grilled veggies!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine Asian

Total Cost $6.60 recipe / $1.65 serving

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Marinate Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings (2 skewers and ¾ cup cooked rice each)

Calories 533kcal

Author Melissa Nolan

Equipment

• Grill
• 8 Skewers
• Medium Sauce Pot
• Ziplock Bag
• Small Bowl

Ingredients

• ½ cup soy sauce $0.42
• ⅓ cup brown sugar $0.17
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 2 tsp fresh ginger grated, $0.09
• 2 Tbsp corn starch $0.07
• 3 cups water divided, $0.00
• 2 lb. chicken breasts cut into 2-inch pieces (907g) $5.34*
• 1 cup rice uncooked, $0.39

Instructions

• Preheat the grill to 375°F. If you use wooden skewers, soak them in water for at least 30 minutes. Gather and prepare all ingredients.
• Stir together the soy sauce, brown sugar, minced garlic, and grated ginger in a medium-sized pot over medium heat.**
• Bring the mixture to a simmer. Whisk 1 cup of water and cornstarch in a small bowl, then stir it into the pot. Continue whisking until the sauce thickens and turns glossy, 2-3 minutes. Let it cool before moving to the next step.
• Using a ziplock bag, place the cubed chicken and ⅔ of the teriyaki sauce in the bag, about 10oz. Let it marinate for 30 minutes. Reserve the remaining ⅓ of the sauce for basting later.
• Once the grill is hot, thread the chicken onto the skewers, leaving space between pieces. Grill for 4-5 minutes per side, basting with the remaining teriyaki sauce as you turn. Continue flipping until the chicken reaches 165°F, then remove from the grill.
• Meanwhile, cook the rice using the remaining water and follow the directions on the container. Once the rice is done, fluff with a fork and serve with the teriyaki chicken skewers.

See how we calculate recipe costs here.

Notes

*Feel free to swap the chicken breasts for boneless, skinless chicken thighs! Just make sure the internal temperature reaches 165°F once done. Beef or pork will also work in this recipe. 

**You can buy store-bought teriyaki sauce, but making your own is so easy, and you can customize the flavors! If you’re making your own, let the sauce cool completely before marinating the chicken. You can make it ahead of time and store it in an airtight container in the fridge for up to 5 to 7 days. (Note: the total prep time listed in this recipe doesn’t include the time it takes to cool the sauce, since that can vary.)

Nutrition

Serving: 1serving (2 skewers and ¾ cup cooked rice each) | Calories: 533kcal | Carbohydrates: 61g | Protein: 55g | Fat: 6g | Sodium: 1900mg | Fiber: 1g

how to make Grilled Teriyaki Chicken Kebabs step-by-step photos

Gather all of your ingredients and preheat your grill to 375°F. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling.

Make the teriyaki sauce: Add ½ cup soy sauce, ⅓ cup brown sugar, 2 minced garlic cloves, and 2 tsp fresh grated ginger to a medium-sized pot over medium heat. Whisk well to combine.

Let the mixture come to a simmer. Whisk 1 cup of water with 2 Tbsp corn starch in a small bowl, then pour it into the pot while whisking.

Keep whisking until the sauce thickens and turns glossy, about 2-3 minutes. Let the sauce cool completely before moving on to the next step.

Marinate the chicken: Place 2 lb. diced chicken breast into a ziplock bag and, once cooled, pour in 2/3 of the teriyaki sauce (about 10 oz). Let the chicken marinate in the sauce for 30 minutes. Reserve the remaining 1/3 of the sauce for basting later.

Skewer the chicken: Thread the marinated chicken onto the skewers. Be sure to leave a little space between each piece of chicken for even cooking.

Grill the chicken: Once the grill is hot, grill the skewers for 4-5 minutes on each side, basting with the remaining sauce as you turn.

Keep flipping the skewers until the internal temperature reaches 165°F, and then remove them from the grill.

Meanwhile, cook 1 cup of rice using the remaining water and follow the directions on the package. When your rice is fully cooked, fluff it up with a fork and serve it with your teriyaki chicken skewers. See our guide on how to cook rice for tips on getting it fluffy and just right every time.

Serving Suggestions

These grilled chicken teriyaki skewers are already served with rice, so you don’t need much else if you’re keeping things simple. But if I’m putting together a bigger meal, I like to add grilled vegetables or sesame kale to get some veggies on the plate. You could also swap the rice for garlic noodles or our mushroom broccoli stir fry noodles if you’re not in the mood for rice. Some spicy, tangy fermented vegetables make a great side too and add a nice contrast to the sweet glaze.

Storage Instructions

Store any leftover chicken teriyaki kebabs in an airtight container in the fridge for up to 3-4 days. You can also remove the meat from the skewers and freeze for up to 3 months. Let everything thaw in the fridge before reheating on the grill or on the stovetop until heated through.

More Asian-Inspired Dinner Recipes

Teriyaki Meatball Bowls

$8.86 recipe / $2.22 serving

Firecracker Chicken

$6.25 recipe / $1.56 serving

One Pot Teriyaki Chicken and Rice

$6.26 recipe / $1.57 serving

Easy Orange Chicken

$7.88 recipe / $1.97 serving

The post Grilled Teriyaki Chicken Kebabs appeared first on Budget Bytes.

Easy Shredded Chicken Recipe

Weeknights in my house can be a scramble at times (and not the fun breakfast kind). That’s why I love using my slow cooker to make a big batch of shredded chicken for my family. I can toss everything in and have juicy, flavorful chicken that’s basically ready to go in just a few hours. It’s the kind of recipe that makes meal prep feel doable, even when life’s chaotic.

I’ll portion it out for lunches, throw some into quesadillas, or stir it into a quick pasta dish when I’m too tired to think. One batch of shredded chicken with endless options? It’s the kind of dinnertime shortcut that helps keep my week running smoothly!

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Shredded Chicken

This easy Shredded Chicken recipe makes moist, tender chicken that's perfect for meal prep, quick dinners, or adding to your favorite weeknight meals.

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $8.43 recipe / $1.05 serving

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 servings (1 cup shredded chicken each)

Calories 248kcal

Author Jess Rice

Equipment

• Slow Cooker

Ingredients

• 3.5-4 lbs chicken breasts boneless and skinless, $7.84
• 1 Tbsp olive oil $0.19
• 1 tsp salt $0.02
• 1 tsp black pepper freshly cracked, $0.08
• 1 tsp onion powder $0.05
• 1 tsp garlic powder $0.05
• 2 cups chicken broth $0.20*

Instructions

• Gather your ingredients.
• Rub chicken breasts with olive oil. Then, rub with salt, pepper, onion powder, and garlic powder.
• Add chicken to slow cooker.
• Pour chicken broth over the top and cook on high in the crockpot for 4 hours.
• Remove breasts from the crock pot and shred with 2 forks.
• To keep the meat moist, you can add back some of the seasoned broth from the crock pot, but I find soaking it in that much liquid after cooking results in mushy pulled chicken. Freeze any leftover broth for future recipes!
• Serve warm in the crock pot or cold for chicken salad. This shredded chicken can be used however you prefer, and it’s great for meal prep!

See how we calculate recipe costs here.

Notes

*We like to use bouillon to make chicken broth to keep our costs low. Better Than Bouillon is our preferred brand in the Budget Bytes kitchen.

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 1g | Protein: 43g | Fat: 7g | Sodium: 739mg | Fiber: 0.1g

how to make Shredded Chicken step-by-step photos

Gather all of your ingredients.

Season the chicken: Drizzle 3.5-4 lbs chicken breasts with 1 Tbsp olive oil, then rub them with the 1 tsp salt, 1 tsp black pepper, 1 tsp onion powder, and 1 tsp garlic powder.

Cook the chicken: Place the seasoned chicken into your slow cooker and pour over 2 cups chicken broth. Now, cook on high in your crockpot for 4 hours.

Shred the chicken: Remove the slow-cooked chicken from your crockpot and place it in a bowl. Use two forks to shred the chicken.

Add some broth (optional): If you want to, you can spoon some of the chicken broth from the crockpot onto your pulled chicken. This can help keep it moist during storage, but I find soaking it in that much liquid after cooking can make the chicken mushy. However, you should absolutely freeze the chicken broth for future recipes!

Serve: You can either serve your shredded chicken warm in the crockpot or let it cool and add it to salads. You can use it however you like, and it’s absolutely perfect for meal prepping!

to cook on the stove

To make shredded chicken on the stovetop, follow the directions through Step 2. Then, add to sauté pan or large pot on medium high heat. You want there to be enough surface area at the bottom so all of the chicken breasts are laying flat. Add chicken broth + 1 cup of water (or additional broth). I found the stovetop method required a little more liquid to keep the breasts moist and easy to shred.

Reduce heat to medium and simmer for 30 minutes, or until a meat thermometer reads at least 165°F in the thickest part of each breast. Continue recipe at Original Step 5 until complete.

Serving Suggestions

When I’ve got a container of this shredded chicken in the fridge, I know dinner’s already halfway done. Here are a few ways you can use this simple, flavorful chicken to make mealtime quicker, easier, and a lot more delicious:

• Mix with mayo, red grapes, celery, and walnuts for a classic chicken salad that’s full of texture and flavor.
• Toss with buffalo sauce and use it in wraps, salads, or to top a baked potato with some ranch or blue cheese.
• Mix with BBQ sauce and serve on rolls for easy BBQ chicken sandwiches. Add coleslaw if you’ve got it!
• Layer between tortillas with cheese, beans, and salsa for quick quesadillas.
• Sprinkle on top of tortilla chips with cheese and make cheesy chicken nachos.
• Use it as a homemade pizza topping.
• Stir into warm pasta with pesto, marinara, or Alfredo for a fast and filling dinner.
• Make chicken enchiladas by mixing the chicken with seasonings and diced green chiles, then rolling it up in tortillas and topping with enchilada sauce.
• Add to soups, stews, or chili for an easy way to add protein.
• Layer with a simple white sauce, spinach, and lasagna noodles for a creamy white chicken lasagna.

Storage & Reheating

Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can serve this crockpot shredded chicken cold on salads, or warm it up in the microwave or on the stovetop. I like to add a splash of reserved chicken broth while reheating to keep it from drying out. You can also freeze the shredded chicken and broth (store them separately) for up to 3 months. Just let the chicken thaw in the fridge before reheating.

More Shredded Chicken Recipes

Slow Cooker Buffalo Chicken

$8.25 recipe / $1.03 serving

Crock Pot Salsa Chicken

$9.60 recipe / $1.60 serving

Slow Cooker BBQ Chicken

$8.34 recipe / $2.09 serving

Crockpot White Chicken Chili

$9.63 recipe / $1.60 serving

The post Pulled Shredded Chicken appeared first on Budget Bytes.

Easy Recipe for Dry Rub Grilled Drumsticks and Thighs

My process for grilling chicken drumsticks and thighs is simple but effective. Like our grilled chicken breast recipe, I start with a quick brine using salt, sugar, and water to lock in moisture and flavor. Then I coat the chicken in a bold dry rub packed with paprika, cumin, oregano, and a handful of other spices to create the perfect balance of smoky, savory, and slightly sweet flavors.

Now for the real flavor trick: rinse and dry the chicken well after brining, brush it with oil so the rub sticks like a charm, and grill it at just the right temp to get that gorgeous char without drying out the meat. I already know you’ll be amazed at how much flavor this simple recipe packs into every single bite!

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Dry Rubbed Grilled Drumsticks and Thighs

This easy Dry Rubbed Grilled Drumsticks and Thighs recipe makes flavorful grilled chicken with minimal effort. Great for cookouts or weeknight dinners!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $7.51 recipe / $1.07 serving

Prep Time 45 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 7 servings (1 thigh or 2 drumsticks per serving, see notes)

Calories 562kcal

Author Melissa Nolan

Equipment

• Small Bowl
• 2 Ziplock Bags
• Grill

Ingredients

Brine Ingredients

• ¼ cup kosher salt $0.10
• ¼ cup granulated sugar $0.10
• 2 quarts water $0.00

Rub Ingredients

• 2 lb. chicken drumsticks bone-in, skin on (about 5) $2.92*
• 2 lb. chicken thighs bone-in, skin on (about 5) $3.57*
• 1 Tbsp paprika $0.25
• 2 tsp ground cumin $0.07
• 2 tsp dried oregano $0.10
• 1 tsp brown sugar $0.01
• 1 tsp chili powder $0.04
• 1 tsp garlic powder $0.04
• 1 tsp onion powder $0.03
• 1 tsp salt $0.04
• 1 tsp black pepper freshly cracked, $0.16
• 2 Tbsp vegetable oil $0.08

Instructions

• Preheat the grill to 375°F. Gather and prepare all ingredients.
• Place the drumsticks and thighs in separate ziplock bags. Divide the brine ingredients evenly between the two bags. Close the bags and gently massage to help dissolve the salt and sugar. Brine the chicken for 30 minutes at room temperature or up to 24 hours in the refrigerator.
• Make the seasoning blend by combining the paprika, cumin, dried oregano, brown sugar, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl.
• Remove the chicken pieces from the brine, rinse, and pat dry on both sides with paper towels.
• Brush both sides of the chicken with vegetable oil and rub all over with the seasoning blend.
• Make sure your grill is preheated to 375°F. If your chicken has been in the refrigerator, allow it to come to room temperature for 10 minutes before starting the grilling process.
• Grill the chicken thighs for about 15 minutes per side, until they reach 160°F. Let them rest; the temperature should rise to 165°F. If not, return them to the grill for a few more minutes.**
• For the drumsticks, cook them for 15 minutes on each side, until they reach 165°F, then remove them from the grill. The larger ones needed an extra 5 minutes on each untouched side, totaling 40 minutes.

See how we calculate recipe costs here.

Notes

*Using bone-in chicken helps retain moisture and flavor, resulting in juicier and more delicious chicken. You can use boneless chicken, any other cuts of chicken, or even beef or pork in this recipe. The cooking time will vary depending on the thickness and whether it is bone-in. Just make sure the internal temp for chicken is 165°F.

**Depending on the size of your grill, you may need to cook the chicken in batches, resulting in a longer cook time. I used a small inside grill, and it took one hour and ten minutes to cook all the chicken. If you can cook everything on one grill, the cook time will be 40 minutes.

A note on the serving size: One serving equals 2 drumsticks or 1 thigh. I used 5 chicken thighs and 5 drumsticks, so the amount shown in the photos is technically 7.5 servings total. Your yield may vary depending on the size of your drumsticks and thighs.

Nutrition

Serving: 1serving (see notes) | Calories: 562kcal | Carbohydrates: 10g | Protein: 44g | Fat: 38g | Sodium: 4629mg | Fiber: 1g

how to make Dry Rubbed Grilled Drumsticks and Thighs step-by-step photos

Gather all your ingredients and preheat your grill to 375°F.

Brine the chicken: Add 2 lb. bone-in chicken drumsticks to one Ziplock bag and 2 lb. bone-in chicken thighs to another. Equally divide the brine ingredients (¼ cup kosher salt, ¼ cup granulated sugar, and 2 quarts water total) between the two bags. Close the bags tightly and gently massage the brine into the chicken to dissolve the sugar and salt.

Let the drumsticks and thighs brine at room temperature for 30 minutes, or for up to 24 hours in the fridge.

Season the chicken: Meanwhile, make the seasoning for the chicken by combining 1 Tbsp paprika, 2 tsp cumin, 2 tsp dried oregano, 1 tsp brown sugar, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tsp black pepper in a small bowl.

Once the chicken has brined for at least 30 minutes, remove them from the brine and rinse well. Pat the chicken dry on both sides with paper towels.

Brush both sides of the chicken with 2 Tbsp vegetable oil total. Now use your hands to rub the seasoning blend all over the drumsticks and thighs.

Grill the chicken: Make sure your grill is preheated to 375°F. If your chicken was brined in the refrigerator, let it sit out for 10 minutes before grilling. Place the chicken thighs onto your preheated grill and grill on one side for 15 minutes.

Now flip them over and grill for a further 15 minutes.

Once the internal temperature reaches 160°F, remove them from the grill and let them rest. The internal temperature should rise to 165°F; if it doesn’t, place them back onto the grill for a few more minutes.

If your grill is big enough, you can cook the thighs and drumsticks at the same time. Cook the drumsticks on one side for 15 minutes.

Flip the drumsticks over and grill for 15 more minutes, until the internal temperature reaches 165°F. My larger drumsticks needed an extra 5 minutes on each side, making the total cook time 40 minutes (if the drumsticks and thighs are cooked at the same time on the same grill). Remove them from the grill once they reach the correct internal temperature.

If you have to work in batches, your overall cook time from start to finish will be longer than 40 minutes. I used a small indoor grill, and it took me 1 hour and 10 minutes to cook all the chicken shown here.

Serve: Once all your dry rubbed grilled drumsticks and thighs are cooked, serve and enjoy!

Serving Suggestions

When I last made these dry rub grilled drumsticks and thighs, I served them with my homemade Alabama white sauce and a simple pasta salad. The smoky chicken with the tangy white sauce was the perfect combo. But if you’re more into sweeter sauces, a classic BBQ sauce would be delicious with this chicken, too. And if I were bringing these grilled thighs and drumsticks to a cookout or gathering, I’d also make a big batch of my tomato cracker salad to go with it. It’s the kind of meal that disappears fast!

Storage & Reheating

Once cooled, you can store your leftover dry rubbed grilled drumsticks and thighs in an airtight container in the fridge. They’ll be good for up to 3-4 days. To reheat, place them on a baking sheet and reheat in the oven at 350°F until the internal temp reaches 165°F. You can also freeze these grilled chicken drumsticks and thighs for up to 2-3 months. Let them thaw overnight in the fridge before reheating.

More Easy Grilled Recipes

Grilled BBQ Chicken

$8.95 recipe / $2.23 serving

Grilled Pineapple Shrimp Skewers

$8.47 recipe / $2.82 serving

Grilled Okra

$4.81 recipe / $0.80 serving

Grilled Sausage and Peppers Foil Packet

$6.31 recipe / $1.58 serving

The post Dry Rubbed Grilled Drumsticks and Thighs appeared first on Budget Bytes.

“I made this today on the grill. Absolutely delicious. Chicken can be so bland and this is great! I made a big batch up for meal prep.”

Kristin

Easy Grilled Chicken Recipe

Juicy grilled chicken is a staple at my house this time of year. I never have to worry if my picky toddler will finish her dinner or if my husband will go back for seconds. It’s one of the magical recipes that’s always a winner whenever I make it. The best part is the leftovers are great to use in just about any chicken salad recipe, which makes lunches the rest of the week a no-brainer. To top it all off, using the grill means my house isn’t sweltering hot in the middle of the summer! Need I say more?

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Grilled Chicken

I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you've ever tasted!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost ($9.02 recipe / $2.25 serving)

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 4 (1/2 chicken breast each)

Calories 253kcal

Author Jess Rice

Equipment

• Indoor Grill

Ingredients

• 2 large chicken breasts boneless skinless, (mine weighed 1.61 lbs total) $8.03*

Brine Ingredients:

• ¼ cup kosher salt $0.14
• ¼ cup granulated sugar $0.18
• 2 quarts water $0.00

Rub ingredients:

• 1 tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• ¼ tsp cayenne pepper $0.06
• 1 tsp garlic powder $0.15
• 2 tsp smoked paprika $0.32
• ½ tsp onion powder $0.08
• 1 tsp brown sugar $0.01

Instructions

• Create your wet brine: Combine ¼ cup kosher salt and ¼ cup granulated sugar in 2 quarts of cold water. Whisk to combine.
• With a fork, poke holes all over the chicken breasts and then transfer to a Ziplock bag. Pound chicken breasts to ½ inch to ¾ inch with a tenderizing mallet or rolling pin inside a Ziplock bag.
• Pour the wet brine into the Ziplock bag with the tenderized chicken breasts. Close the bag and allow it to brine at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
• Make the seasoning blend by combining the salt, pepper, cayenne, garlic powder, smoked paprika, onion powder, and brown sugar in a bowl.
• Remove the chicken breasts from the brine, rinse, and pat dry on both sides with paper towels, drizzle with olive oil, and rub with the seasoning blend on both sides.
• Preheat grill to 475°F. Note: If you are using an indoor grill, we found putting the chicken on the grill while it’s preheating helps get the middle of the breast to temperature in a timely manner and keeps the outside from overcooking and burning. If your chicken has been in the refrigerator, allow it to come to room temperature for at least 10 minutes before starting the grilling process.
• Cook the chicken for 5-7 minutes on each side, or until the internal temp reads between 155-160°F. The chicken will continue to cook while it’s resting (because it’s so hot and juicy!) so you can remove it a little early, just make sure it reaches the internal temperature of 165°F while resting, or you may need to throw it back on the grill for a couple more minutes.

See how we calculate recipe costs here.

Video

Notes

*For this recipe, 1 serving = 6 ounces per person. 3-4 ounces is a typical serving size for chicken, but I was generous and went with 6 ounces per person for this recipe… so you could easily stretch it further if you needed to!

Nutrition

Serving: 6ounces | Calories: 253kcal | Carbohydrates: 15g | Protein: 36g | Fat: 5g | Sodium: 7877mg | Fiber: 1g

how to make Grilled Chicken step-by-step photos

Make your wet brine: Pour ¼ cup kosher salt and ¼ cup granulated sugar into 2 quarts of cold water in a mixing bowl. Whisk to combine.

Pound the chicken: Use a fork to poke holes all over 2 large boneless skinless chicken breasts and then transfer to a Ziplock bag. Pound the chicken breasts to ½ inch to 3/4 inch with a tenderizing mallet or rolling pin while inside the Ziplock bag.

Brine the chicken: Pour the wet brine into the Ziplock bag with the tenderized chicken breasts. Now close the bag and let the chicken brine at room temperature for 30 minutes. You can also let it brine in the refrigerator for up to 24 hours. Don’t skip this step! The brine infuses the chicken with flavor, helps to combat moisture loss, and makes the meat super tender.

Make the seasoning blend: Combine 1 tsp salt, ¼ tsp pepper, ¼ tsp cayenne, 1 tsp garlic powder, 2 tsp smoked paprika, ½ tsp onion powder, and 1 tsp brown sugar in a bowl.

Season the chicken: Remove the chicken breasts from the brine, rinse, and pat dry on both sides with paper towels. Make sure you rinse the brine off your chicken, or it might end up too salty! Drizzle the chicken breasts with olive oil, and use your hands to rub the seasoning blend on both sides.

Grill the chicken: Preheat your grill to 475°F. Note: If you’re using an indoor grill, I found putting the chicken on the grill while it’s preheating helps get the middle of the breast to temperature in a timely manner and keeps the outside from overcooking and burning. If your chicken has been in the refrigerator, allow it to come to room temperature for at least 10 minutes before starting the grilling process.

Cook the chicken for 5-7 minutes on each side, or until the internal temp reads between 155-160°F. The chicken will continue to cook while it’s resting (because it’s so hot and juicy!), so you can remove it a little early. Just make sure it reaches the internal temperature of 165°F while resting, or you may need to throw it back on the grill for a couple more minutes.

Juicy, tender, and full of flavor, this grilled chicken is a winner every time!

Serving Suggestions

I often serve this grilled chicken sliced over a fresh green salad for a really simple but satisfying meal for my family. But honestly, it’s one of those recipes that goes with just about anything. If you’re craving something cozy, try it with lemon butter green beans, or a scoop of cheesy broccoli rice. On warmer days, I’d pair it with a ditalini pasta salad for an easy backyard dinner. And if you want to give it a little extra flavor boost, a light drizzle of homemade balsamic glaze really takes things up a notch.

Storage Instructions

I recommend storing leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual chicken breasts in plastic wrap or aluminum foil and place them in a Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop over medium-low heat.

Our Favorite Cost effective grill

When I was looking for a grill for us to use in the Budget Bytes kitchen, I wanted one that was easy to find, simple to set up, easy to clean, and didn’t make me miss my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after contemplating a few different ones that would be widely available at Walmart, Target, and Amazon.

The cheapest grill option I found was a simple and small camping charcoal grill. That’s also a great option if you want to grill outside, get that smokier grill flavor, and don’t mind keeping charcoal on hand.

The Ninja Sizzle Smokeless Grill we ended up deciding on comes with a grill top and a flat top, so it’s perfect as a quick, clean option for grilling at home or even in an RV/camper. (I have since bought one for my chef kit and my in-laws bought one for their camper!)

More Grilled Recipes

Grilled Shrimp

$6.43 recipe / $2.14 serving

Grilled Salmon

$9.27 recipe / $3.09 serving

Turkey Burger

$7.15 recipe / $1.78 serving

Grilled Corn On The Cob

$3.15 recipe / $0.78 serving

The post Grilled Chicken appeared first on Budget Bytes.

Easy Firecracker Chicken Recipe

Firecracker chicken is a sweet, spicy, and tangy Chinese-American takeout dish that’s surprisingly simple to make at home. I use bite-sized chicken pieces tossed in seasoned corn starch (no eggs needed) and pan-fried until golden and crisp. The sauce comes together in the same skillet with buffalo sauce, brown sugar, apple cider vinegar, and a pinch of red pepper flakes for extra heat. I think this recipe is every bit as satisfying as takeout, and it’s super beginner-friendly, too.

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Firecracker Chicken

This easy Firecracker Chicken recipe is sweet, spicy, and pan-fried to crispy perfection in one skillet. Just like takeout, but cheaper and faster!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American, Chinese

Total Cost $6.25 recipe / $1.56 serving

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings (about 6oz per serving)

Calories 420kcal

Author Melissa Nolan

Equipment

• Medium Skillet
• Ziplock Bag

Ingredients

• 2 chicken breasts boneless and skinless, cut into 1-inch pieces (1.5lb, 680g) $4.01
• ½ cup corn starch $0.48
• 1 tsp garlic powder $0.06
• 1 tsp salt $0.04
• 1 tsp black pepper freshly cracked, $0.16
• ¼ cup vegetable oil divided $0.17*
• ½ cup buffalo sauce $1.04
• ½ cup brown sugar $0.24
• 1 Tbsp apple cider vinegar $0.04
• ¼ tsp crushed red pepper flakes $0.01

Instructions

• Gather and prepare all ingredients.
• Place the chicken, cornstarch, garlic powder, salt, and pepper into a ziplock bag. Seal and gently shake to coat every piece of chicken.
• Using a medium-sized skillet, warm 2 Tbsp of oil over medium-high heat. Once hot, carefully place each piece of chicken in the skillet. Work in two batches, so you don't overcrowd. Cook the chicken for 3-4 minutes on one side until golden.
• Flip the pieces over and continue cooking for another 3-4 minutes. Remove the cooked chicken from the skillet. Add the remaining oil and continue cooking all the chicken until it is done, then remove it from the skillet and set aside.
• Pour the buffalo sauce, brown sugar, apple cider vinegar, and red pepper flakes into the skillet. Stir until the sugar is dissolved and the sauce is thick, 2 minutes.
• Place the chicken back in the skillet and stir to coat in the sauce and warm through.

See how we calculate recipe costs here.

Notes

*Depending on the level of heat and the amount of corn starch on the chicken, your pan may become dry and burn the chicken. Add more oil, if needed, throughout the cooking process and/or turn down the heat if the skillet seems too hot.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 43g | Protein: 24g | Fat: 17g | Sodium: 1644mg | Fiber: 0.4g

how to make Firecracker Chicken step-by-step photos

Gather all of your ingredients.

Season the chicken: Add 2 diced chicken breasts to a ziplock bag along with ½ cup corn starch, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper. Seal the bag completely and gently shake to coat the chicken in the corn starch and seasonings.

Cook the chicken: Warm 2 Tbsp of oil in a medium-sized skillet over medium-high heat. Once hot, carefully place each piece of chicken in the skillet, but do not overcrowd the skillet (work in two batches if needed). Cook the chicken for 3-4 minutes on one side until golden.

If the pan becomes dry and the chicken begins to burn, you can add more oil and turn down the heat if needed.

Then, flip the chicken over and cook for a further 3-4 minutes on the other side. Remove the first batch of chicken from the skillet and set aside. Add the remaining oil and repeat the cooking process with the remaining pieces of chicken. Set aside once cooked.

Make the sauce: Add ½ cup buffalo sauce, ½ cup brown sugar, 1 Tbsp apple cider vinegar, and ¼ tsp red pepper flakes to the same skillet you cooked the chicken in. Stir until the sugar dissolves and the sauce thickens, about 2 minutes.

Combine the chicken and sauce: Now add the chicken back to the pan and stir to coat it in the sauce.

Once the chicken is warmed through and combined with the sauce, your homemade firecracker chicken is done! Serve and enjoy. I topped mine with sliced green onions and served it with rice, but this is optional.

Serving Suggestions

This homemade firecracker chicken is basically made for serving with rice. I love it with our sesame rice, but any plain white or jasmine rice will do the trick. Add some quick stir-fried vegetables on the side, and you’ve got a better-than-takeout dinner that’s easy enough for any day of the week! Leftovers are also delish stuffed into a wrap for lunch the next day.

Storage & Reheating

Let any leftovers cool before storing them in an airtight container in the fridge for up to 3-4 days. Reheat your leftovers in the microwave or on the stovetop, adding a little water to the skillet to loosen the firecracker chicken sauce if needed. You can also freeze your firecracker chicken for up to 3 months. Let it thaw in the fridge before reheating.

More Takeout Inspired Recipes

Easy Orange Chicken

$7.88 recipe / $1.97 serving

Easy Sesame Chicken

$6.78 recipe / $1.70 serving

Chicken Stir Fry

$11.87 recipe / $1.98 serving

Kung Pao Chicken

$7.77 recipe / $1.30 serving

The post Firecracker Chicken appeared first on Budget Bytes.

Easy Recipe for Strawberry Chicken Salad

If you love a classic deli-style chicken salad, this strawberry version is a fun seasonal twist! I swapped the grapes for juicy strawberries, and the combo is surprisingly perfect. Along with the chicken, there’s a crunchy mix of red onion, celery, and walnuts, all tossed in a creamy mayo dressing with fresh basil and a drizzle of balsamic glaze to finish it off. I think it’s a great make-ahead option for things like bridal showers, baby showers, a summery picnic, or your next book club lunch.

Not to mention, this strawberry chicken salad is perfect for meal prep. And if you’re on the fence about pairing a creamy chicken salad with strawberries, just give it one bite…you’ll get it!

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Strawberry Chicken Salad

This easy Strawberry Chicken Salad is ready in minutes with rotisserie chicken, strawberries, and a creamy dressing. Great for croissants or sandwiches!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $11.05 recipe / $1.16 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 9 (~1 cup per serving)

Calories 291kcal

Author Jess Rice

Equipment

• Large Mixing Bowl
• Small Mixing Bowl

Ingredients

• 1 rotisserie chicken shredded and diced, (about 4 cups) $5.97
• 1 ½ cup strawberries diced, 4-5 large strawberries $1.02*
• 1 cup red onion diced, $0.61
• ¼ cup walnuts chopped, $1.18
• 1 cup celery diced, $0.62
• ¾ cup mayonnaise $0.84
• 1 Tbsp fresh basil minced, $0.45
• 1 Tbsp white vinegar $0.02
• 1 tsp salt $0.04
• 1 tsp black pepper freshly cracked, $0.15
• 1 Tbsp balsamic glaze $0.15

Instructions

• Gather ingredients. Remove all white and dark meat from one rotisserie chicken. This will yield about 4 cups of meat. Shred meat with 2 forks and set aside. Mince basil, dice strawberries, and celery, and chopped walnuts.
• Add chicken, strawberries, onions, walnuts, and celery to a large mixing bowl. Set aside.
• In a smaller mixing bowl, add the mayonnaise, basil, white vinegar, salt and pepper. Whisk to combine.
• Pour dressing ingredients over the salad ingredients. Toss all ingredients together until evenly coated.
• Drizzle with balsamic reduction and enjoy on a sandwich or on top of lettuce greens for a filling salad.

See how we calculate recipe costs here.

Notes

*To use frozen strawberries, thaw them out and chop them up, then let them sit in a strainer for a bit to get rid of any excess moisture. It’s fine if they lose their shape a bit and get mushy…ripe strawberries are really the most important ingredient, fresh or previously frozen!

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 5g | Protein: 19g | Fat: 22g | Sodium: 618mg | Fiber: 1g

how to make Strawberry Chicken Salad step-by-step photos

Prep ingredients: Gather all your ingredients and remove the white and dark meat from 1 rotisserie chicken. Shred the meat with two forks or chop it into bite-sized pieces. This should yield about 4 cups of meat. If you haven’t already, mince the basil, dice strawberries and celery, and chop walnuts.

Combine the salad ingredients: Add the shredded chicken, 1½ cup diced strawberries, 1 cup chopped red onion, ¼ cup chopped walnuts, and 1 cup diced celery to a large mixing bowl. Set this bowl aside.

Make the dressing: In a different, smaller mixing bowl, add ¾ cup mayonnaise, 1 Tbsp minced fresh basil, 1 Tbsp white vinegar, 1 tsp salt and 1 tsp black pepper. Mix well to combine.

Assemble the salad: Pour the prepared dressing over the salad ingredients and toss until evenly coated.

Serve: Drizzle the salad with 1 Tbsp balsamic reduction and serve however you like. Enjoy!

Serving Suggestions

My family enjoyed this chicken strawberry salad tucked into flaky croissants or between slices of bread for an easy lunch sandwich! I think a slightly sweet bread like our honey wheat bread would be delicious and really complement the flavor of the strawberries. It’s also great spooned over a bed of lettuce for something lighter or rolled up in cottage cheese wraps for an extra boost of protein. I’ve also served it with crackers for a quick lunch or snack, and I bet it would be great piled in an air-fried baked potato, too.

Storage Instructions

This strawberry and chicken salad can last up to 3-4 days in an airtight container in the fridge, depending on how fresh your ingredients are. It’s best to make the salad the same day you buy your rotisserie chicken to keep everything tasting its freshest. Just know the strawberries may soften a bit after the first day, which doesn’t affect the flavor, just the texture!

More Easy Chicken Salad Recipes

Curry Chicken Salad

$9.69 recipe / $2.42 serving

Pesto Chicken and Broccoli Salad

$6.18 recipe / $1.55 serving

Chicken Salad with Apples

$10.35 recipe / $2.59 serving

Greek Chicken Pasta Salad

$10.67 recipe / $2.66 serving

The post Strawberry Chicken Salad appeared first on Budget Bytes.

“I make this recipe time and time again. Everytime I’m glad I made it instead of opting for takeout. So flavorful!”

Brittany

Easy Recipe for BBQ Chicken Pizza

Making your own BBQ chicken pizza at home is not only easy, but it’s way cheaper than ordering takeout. Plus, you get to customize it just the way you like. If I’m short on time, I use rotisserie chicken, which I chop up and mix with the BBQ sauce. You could even use canned chicken! If I don’t have chicken on hand, black beans make a great budget-friendly swap (mixed with the spices and sauce listed for the chicken). However you top it, homemade always wins.

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BBQ Chicken Pizza

Get the classic BBQ Chicken Pizza recipe, plus other fun toppings you can add that pair well with BBQ and make your pizza even more flavorful.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Total Cost $4.87 recipe / $1.21 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 2 slices each

Calories 532.88kcal

Author Beth Moncel

Equipment

• Small Bowl
• Skillet
• Pizza Pan

Ingredients

Quick BBQ Chicken*

• ½ tsp smoked paprika $0.05
• ¼ tsp garlic powder $0.02
• ⅛ tsp salt $0.02
• ⅛ tsp black pepper freshly cracked, $0.02
• 1 chicken breast boneless, skinless (about ⅔ lb.) $2.20*
• ½ Tbsp cooking oil $0.04
• ¼ cup BBQ sauce $0.16**

Pizza

• 1 pizza dough $0.62***
• 4 oz. Monterey jack cheese shredded, $0.98
• ½ cup BBQ sauce $0.32
• 1 jalapeño sliced, (optional) $0.33
• ¼ cup red onion sliced, $0.11

Instructions

• In a small bowl, combine the smoked paprika, garlic powder, salt, and pepper. Season both sides of the chicken breast with the spices.
• Heat a skillet over medium. Add the cooking oil and swirl to coat the surface of the skillet. Add the seasoned chicken breast and cook for about 5-7 minutes on each side, or until cooked through (internal temperature of 165ºF). Transfer the chicken to a clean cutting board.
• Let the chicken rest for about 5 minutes, then chop into small pieces. Add ¼ cup BBQ sauce to the chopped chicken, and stir to coat the chicken in the sauce.
• Preheat the oven to 450ºF. Place the prepared pizza dough or crust on a pizza pan, then spread about ½ cup BBQ sauce over the surface.
• Add the cheese, BBQ chicken, sliced jalapeños, and sliced onion to the pizza.
• Bake the pizza for 10-12 minutes, or until the crust and cheese are golden brown. Slice into 8 pieces and serve.

See how we calculate recipe costs here.

Video

Notes

*Instead of cooking fresh chicken, you can simply season pre-cooked chicken like rotisserie chicken or canned chicken breast. Leftover grilled BBQ chicken will work, too!

**You can use any BBQ sauce you like. I’m not too picky with BBQ Sauce, but I do tend to like Sweet Baby Ray’s brand. Personally, I do prefer smoky BBQ sauces to some of the sweeter sauces. Today, I had this Hickory Smoke BBQ Sauce from Kroger. I think it would be fun to try a spicier BBQ sauce or even a pineapple-flavored BBQ sauce. 

***You can literally use any type of pizza dough or crust you like for this BBQ chicken pizza. I used my classic homemade pizza dough, but it would also go well on a thin and crispy pizza crust, on French bread, a baked tortilla, or your favorite store-bought gluten-free or cauliflower crust. The toppings listed here are enough for a 14-16″ pizza crust.

Nutrition

Serving: 2slices | Calories: 532.88kcal | Carbohydrates: 54.03g | Protein: 30.83g | Fat: 20g | Sodium: 2640.13mg | Fiber: 2.28g

How to Make BBQ Chicken Pizza Step-by-Step Photos

Season the chicken: Combine ½ tsp smoked paprika, ¼ tsp garlic powder, ⅛ tsp salt, and ⅛ tsp pepper. Season both sides of one boneless, skinless chicken breast (about ⅔ lb.) with the spice mix.

Cook the chicken: Heat ½ Tbsp cooking oil in a skillet over medium. Once hot, add the seasoned chicken, and cook for about 5-7 minutes on each side, or until cooked through (internal temperature of 165ºF). You could also opt to make a batch of slow cooker BBQ chicken and use some of that to top your pizza.

Add the BBQ sauce: Transfer the cooked chicken to a clean cutting board. Let the chicken cool for a few minutes, then chop into small pieces. Add ¼ cup BBQ sauce and stir to coat the chicken in the sauce.

Assemble the pizza: Preheat the oven to 450ºF. Place a prepared pizza dough/crust on a pizza pan, then spread ½ cup BBQ sauce over the surface of the dough.

Top the pizza with 4 oz. shredded Monterey jack cheese and the chopped BBQ chicken.

Finally, add ¼ cup sliced red onion and one sliced jalapeño (optional) to the pizza.

Cook: Bake your BBQ chicken pizza in the preheated oven for 10-12 minutes, or until the crust and cheese are golden brown. Slice into 8 pieces and enjoy!!

More Topping Ideas!

More Delicious Pizza Recipes

Breakfast Pizza

$7.89 recipe / $1.97 serving

Garlicky Kale and Ricotta Pizza

$3.61 recipe / $0.90 serving

Homemade Pizza Sauce Recipe

$3.41 recipe / $1.14 per cup

Calzones

$9.17 recipe / $2.29 serving

The post BBQ Chicken Pizza appeared first on Budget Bytes.

Easy Recipe for Zucchini Enchiladas

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Zucchini Enchiladas

These Zucchini Enchiladas are made with strips of zucchini, not tortillas, for a lower-carb, naturally gluten-free twist on the classic enchilada recipe!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine Mexican, texmex

Total Cost $7.65 recipe / $1.28 serving

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings (2 each)

Calories 262kcal

Author Jennie Alley

Equipment

• 9×13'' Casserole Dish
• Mandoline Slicer (or Vegetable Y-Peeler)

Ingredients

• 2 zucchini large, sliced lengthwise using mandolin, (about ½ cup) $1.86
• 2 cups shredded chicken 16 oz, $2.98*
• 1 ½ cups enchilada sauce divided, (16 oz.) $0.60**
• 2 cups Monterey jack cheese shredded and divided (16 oz.) $1.97
• 2 green onions sliced, $0.24

Instructions

• Gather all ingredients and preheat your oven to 350°F.
• Carefully slice zucchini thin lengthwise using a mandoline***. Each zucchini should yield 18 wide slices (36 total).
• Meanwhile, in a large bowl, combine shredded chicken, ¼ cup enchilada sauce, ½ cup Monterey jack, and sliced green onions.
• Spread 1/2 cup of enchilada sauce on the bottom of the 9×13 casserole dish. Lay out 3 slices of zucchini, slightly overlapping, and place a spoonful of the chicken mixture on the edge. Roll up and transfer to the baking dish seam-side down. Repeat with the remaining zucchini and chicken mixture
• Spread remaining enchilada sauce over zucchini and top with remaining Monterey jack cheese.
• Bake in the preheated oven until the cheese is melted, about 20 minutes. Garnish with toppings of your choice, and enjoy!

See how we calculate recipe costs here.

Notes

*I used a store-bought rotisserie chicken for ease, but any shredded chicken works! This recipe is perfect for using up leftover grilled or baked chicken breasts.

**I went for a red enchilada sauce, but you can use green chile enchilada sauce if preferred.

***I used the thinnest mandolin setting (about 1/16-inch). No mandolin? A Y-peeler works, too—you might just need an extra zucchini to get enough slices. If your zucchini is watery, press it between paper towels to remove excess moisture.

Nutrition

Serving: 1serving | Calories: 262kcal | Carbohydrates: 9g | Protein: 23g | Fat: 15g | Sodium: 790mg | Fiber: 2g

how to make Zucchini Enchiladas step-by-step photos

Gather all of your ingredients and preheat the oven to 350°F.

Slice the zucchini: Use a mandoline slicer to very carefully slice 2 large zucchini into thin strips (lengthwise). I used the thinnest setting my mandoline had, which was about 1/16 inch. You should get 18 wide slices per zucchini, so 36 in total. Press your zucchini slices gently between paper towels if they’re quite watery.

A regular vegetable Y-peeler will work if you don’t have a mandoline slicer, but you’ll likely need an extra zucchini to get enough slices to assemble the dish.

Make the filling: Add 2 cups shredded chicken (I used rotisserie chicken), ¼ cup enchilada sauce, ½ cup Monterey jack, and 2 sliced green onions to a large bowl. Mix to evenly combine.

Roll the enchiladas: Spread 1/2 cup of enchilada sauce on the bottom of your 9×13” casserole dish. Now lay out 3 slices of zucchini (making sure they are slightly overlapping) and place a spoonful of the chicken filling on the shortest edge closest to you (the side you will start rolling with). Carefully lift up the edge where you placed the filling, roll it up over the filling, and place it into the baking dish seam-side down.

Repeat with the remaining zucchini slices and chicken filling until you have 12 rolled zucchini enchiladas in your baking dish.

Evenly top the zucchini with the remaining enchilada sauce…

And then finish them off with the remaining Monterey jack cheese. Make sure you cover as much of the dish with the shredded cheese.

Bake: Place the baking dish in your preheated oven and bake for about 20 minutes or until the cheese has melted. Top with your favorite toppings, serve, and enjoy!

Topping Ideas!

You could easily serve these zucchini enchiladas as they are. BUT I do like to add a few toppings depending on what I have on hand! Here are some delicious topping ideas to try:

• Fresh cilantro
• Fresh or pickled jalapeños
• Sour cream
• Sliced red or green onions
• Pico de gallo
• Chopped avocado
• Lime juice
• Fire-roasted salsa

What to Serve With Zucchini Enchiladas

The last time I served these chicken zucchini enchiladas, I added a side of Spanish rice and air-fried tortilla chips with a dip. Guacamole is my usual dip of choice, but if I can’t find any avocados at a good price, I’ll go for our black bean dip instead. It’s the perfect midweek meal for the whole family during summer!

Storage & Reheating

You can store any leftovers in the fridge for up to 2 days. Let them cool completely before storing them in an airtight container. Reheat your chicken and zucchini enchiladas in the oven or the microwave until hot throughout. Just note they’ll likely be much softer after reheating. I wouldn’t freeze this dish as zucchini doesn’t usually freeze that well (it turns very soft after thawing), but you could totally freeze the enchilada filling on its own for up to 3 months. Let it thaw in the fridge before rolling it with freshly cut zucchini strips and baking.

More Easy Zucchini Recipes

Zucchini Lasagna

$18.43 recipe / $1.84 serving

Zucchini Boats

$9.93 recipe / $2.48 serving

Ground Turkey Zucchini Skillet

$6.69 recipe / $1.67 serving

Baked Zucchini Fries

$3.81 recipe / $0.76 serving

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