Source: damndelicious
1. Grilled Chicken Kabobs
These Grilled Chicken Kabobs are packed with flavor and perfect for summer barbecues. Juicy chicken thighs are marinated with a tangy balsamic blend, then skewered with vibrant vegetables and grilled to perfection. This dish is simple yet bursting with smoky, savory goodness!
Ingredients:
For the Marinade:
- 1/4 cup balsamic vinegar
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 6 tablespoons olive oil
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
For the Kabobs:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 2 small to medium zucchini, sliced into thick rounds
- 2 tablespoons fresh parsley leaves, chopped (for garnish)
Instructions:
- Prepare the Marinade:
- In a large bowl, whisk together the balsamic vinegar, lemon juice, Dijon mustard, Worcestershire sauce, olive oil, brown sugar, minced garlic, Italian seasoning, salt, and pepper.
- Marinate the Chicken:
- Add the chicken pieces to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours, for deeper flavor.
- Assemble the Kabobs:
- Preheat your grill to medium-high heat. Thread the marinated chicken onto skewers, alternating with pieces of red and yellow bell peppers, red onion, and zucchini.
- Grill the Kabobs:
- Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender with slight char marks.
- Serve and Garnish:
- Remove the kabobs from the grill and sprinkle with fresh parsley before serving. Pair with your favorite sides like grilled corn, a fresh salad, or warm pita bread.
Source: iamhomesteader
2. Bang Bang Chicken Bowl
This Bang Bang Chicken Bowl is a flavor-packed dish with crispy chicken, creamy spicy sauce, and fresh veggies all served over a bed of rice. It’s the perfect combination of crunch, spice, and tanginess that will leave you wanting more!
Ingredients:
For the Chicken:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon lime juice
For the Bowls:
- 2 cups cooked jasmine rice (or your preferred rice)
- 1 cup shredded lettuce
- 1/2 cup julienned carrots
- 1/2 cup sliced cucumber
- 1/4 cup chopped green onions
- 1 avocado, sliced
- Sesame seeds and chopped cilantro for garnish
Instructions:
- Marinate the Chicken:
- In a bowl, combine the chicken pieces and buttermilk. Let the chicken marinate for at least 20 minutes while you prepare the other ingredients.
- Prepare the Bang Bang Sauce:
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Set aside.
- Bread and Fry the Chicken:
- In a shallow dish, mix the flour, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
- Remove the chicken from the buttermilk, shaking off excess liquid. Coat each piece in the breadcrumb mixture, pressing lightly to ensure the coating sticks.
- Heat oil in a large skillet over medium heat. Fry the chicken in batches until golden brown and fully cooked, about 4-5 minutes per side. Remove and drain on a paper towel-lined plate.
- Assemble the Bowls:
- Start with a base of cooked rice in each bowl. Add the shredded lettuce, carrots, cucumber, avocado slices, and green onions around the bowl.
- Place the crispy chicken on top and drizzle generously with the Bang Bang sauce.
- Garnish and Serve:
- Sprinkle sesame seeds and chopped cilantro over the bowls for extra flavor and presentation.
Source: somuchfoodblog
3. Banh Mi Hot Dogs
These Banh Mi Hot Dogs are a fun fusion of flavors, combining the savory taste of grilled hot dogs with the vibrant, fresh ingredients of a classic Vietnamese banh mi sandwich. Loaded with pickled veggies, fresh herbs, and a tangy mayo sauce, these hot dogs are a unique twist on a summer cookout favorite.
Ingredients:
For the Pickled Veggies:
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced daikon radish
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
For the Sriracha Mayo:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
For the Hot Dogs:
- 4 beef or pork hot dogs
- 4 hot dog buns, lightly toasted
- 1 cucumber, thinly sliced into strips
- 1 jalapeño, thinly sliced (optional, for extra spice)
- Fresh cilantro sprigs
- Fresh mint leaves (optional)
Instructions:
- Pickle the Vegetables:
- In a small bowl, whisk together the rice vinegar, water, sugar, and salt until the sugar dissolves.
- Add the shredded carrots and daikon radish to the mixture. Let them marinate for at least 30 minutes while you prepare the rest of the ingredients. Drain before serving.
- Make the Sriracha Mayo:
- In a small bowl, mix together the mayonnaise, sriracha, and lime juice until smooth. Set aside.
- Grill the Hot Dogs:
- Preheat your grill to medium heat. Grill the hot dogs until they are heated through and have nice grill marks, about 5-7 minutes, turning occasionally.
- Assemble the Banh Mi Hot Dogs:
- Spread a layer of the sriracha mayo inside each toasted bun.
- Place a grilled hot dog in each bun, then top with pickled carrots and daikon, cucumber strips, and jalapeño slices.
- Garnish with fresh cilantro and mint leaves for that authentic banh mi flavor.
- Serve and Enjoy:
- Serve immediately, and enjoy the perfect blend of spicy, tangy, and fresh flavors in every bite.
Source: cleanfoodcrush
4. Chili Lime Shrimp Salad.
This vibrant and zesty Chili Lime Shrimp Salad is the perfect balance of freshness, spice, and citrus. It’s light yet satisfying, making it an ideal dish for a quick lunch or refreshing dinner. The shrimp is seasoned with a flavorful chili lime marinade and paired with a crisp salad topped with a tangy dressing.
Ingredients:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Zest of 1 lime
- Juice of 1 lime
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Salad:
- 4 cups mixed greens (such as arugula, spinach, or romaine)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 red onion, thinly sliced
- 1/2 cup corn (fresh or grilled)
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 3 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Marinate the Shrimp:
- In a large bowl, combine the olive oil, chili powder, cumin, paprika, lime zest, lime juice, minced garlic, salt, and pepper.
- Add the shrimp to the marinade, tossing to coat evenly. Let the shrimp marinate for at least 15 minutes while you prepare the rest of the salad.
- Cook the Shrimp:
- Heat a large skillet over medium heat. Once hot, add the marinated shrimp in a single layer.
- Cook for 2-3 minutes on each side, or until the shrimp are pink and cooked through. Remove from heat and set aside.
- Prepare the Salad:
- In a large salad bowl, combine the mixed greens, cherry tomatoes, avocado, red onion, corn, and cilantro.
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad:
- Drizzle the dressing over the salad and toss gently to coat.
- Top the salad with the cooked shrimp.
- Serve and Enjoy:
- Serve immediately and enjoy this refreshing, flavorful salad with a hint of spice and a burst of citrus.
Source: Onebalancedlife
5. Buffalo Chopped Chicken Salad
This Buffalo Chopped Chicken Salad is a bold and flavorful dish that’s perfect for satisfying your cravings while keeping it fresh and healthy. The tender, spicy chicken pairs perfectly with crisp veggies, creamy avocado, and a zesty buffalo ranch dressing. It’s quick to prepare and makes a fantastic lunch or light dinner.
Ingredients:
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 1/3 cup buffalo sauce (your favorite brand)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
For the Salad:
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, diced
- 1 avocado, diced
- 1/2 cup shredded carrots
- 1/4 cup crumbled blue cheese (optional)
- 1/4 cup chopped celery
- Fresh cilantro for garnish (optional)
For the Buffalo Ranch Dressing:
- 1/4 cup ranch dressing
- 2 tablespoons buffalo sauce
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Instructions:
- Cook the Chicken:
- In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and pepper. Rub this seasoning mixture over the chicken breasts.
- Heat a large skillet over medium heat and add the seasoned chicken breasts. Cook for 6-7 minutes per side, or until the chicken is fully cooked through and golden brown.
- Remove the chicken from the pan and let it rest for 5 minutes before cutting it into bite-sized pieces.
- Toss the chicken in the buffalo sauce until fully coated.
- Prepare the Salad:
- In a large salad bowl, combine the chopped romaine, cherry tomatoes, cucumber, red onion, avocado, shredded carrots, celery, and blue cheese (if using).
- Add the buffalo chicken pieces on top.
- Make the Dressing:
- In a small bowl, whisk together the ranch dressing, buffalo sauce, lemon juice, salt, and pepper until smooth.
- Assemble the Salad:
- Drizzle the buffalo ranch dressing over the salad and toss gently to combine.
- Garnish with fresh cilantro if desired.
- Serve and Enjoy:
- Serve immediately and enjoy this flavorful, spicy, and satisfying Buffalo Chopped Chicken Salad.