grilling season – FoodWatcher

Grilled BBQ Chicken Bowls with Black Bean-Corn Salad

Side view of Grilled BBQ Chicken Bowls with Black Bean-Corn Salad in a white bowl. Red napkin in background. There is just something about grilled corn and grilled chicken in the summertime so I brought my two loves together…

The post Grilled BBQ Chicken Bowls with Black Bean-Corn Salad appeared first on The Defined Dish.

There is just something about grilled corn and grilled chicken in the summertime so I brought my two loves together for these delicious Grilled BBQ Chicken Bowls with Black Bean-Corn Salad!

Three plated bowls of Grilled BBQ Chicken Bowls with Black Bean-Corn Salad.

Simply grilled chicken is delicious. But grilled chicken elevated by the flavors of BBQ sauce? Hard to beat, in my opinion! The store-bought BBQ sauce allows you to infuse so much flavor into the chicken without using your entire spice cabinet — win-win. Top your perfectly grilled chicken with the Black Bean-Corn Salad and you have a bright, nourishing meal in under an hour.

Ingredients:

Can of Black Beans
Cherry Tomatoes
Red Onion
Fresh Cilantro
Red Bell Pepper
Corn
Avocado Oil
Lime Juice
Kosher Salt
Freshly Ground Black Pepper
Boneless, Skinless Chicken Thighs
BBQ Sauce
Prepared Brown Rice
Jalapeño
Shredded Smoked Gouda or Monterrey Jack Cheese

Step-by-Step:

Step One: begin the black bean-corn salad

In a large bowl, add the black beans, tomatoes, onion, cilantro, and bell pepper. Set aside.

Step Two: Prep the Chicken

Place the chicken thighs in a shallow baking dish and drizzle with the avocado oil, ¼ cup of the BBQ sauce, salt, and pepper. Toss to coat evenly.

Step Three: Prep the Corn

Place ears of corn on top of a sheet of foil and brush with 2 tablespoons of the avocado oil until coated evenly. Wrap the corn in the foil.

Step Four: Prep the Grill

When ready to cook, heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.

Step Five: Grill the Chicken and Corn

Add the chicken and the foil-wrapped corn to the grill. Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using a brush, evenly brush the remaining ½ cup of BBQ sauce over the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through. Cook the corn until it is tender and charred, about 10-12 minutes, rotating the corn every 3 minutes. Remove the corn and set aside to cool. Remove the chicken from the grill then transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.

Grilled chicken and corn on large, white, oval platter.

Step Six: Slice the Chicken and Corn

When cool enough to handle, cut the corn off of the cob and add the black bean salad mixture. Add the remaining 2 tablespoons of avocado oil and the lime juice. Toss until well combined.

Black Bean-Corn Salad in a clear bowl on tile surface.

Step Seven: Serve and Enjoy!

Spoon the prepared rice in the bottom of a bowl. Add the sliced chicken on top and drizzle with a little more BBQ sauce. Spoon the black bean and corn salsa on top. Sprinkle with the cheese and top with jalapeño, if desired. Garnish with fresh cilantro and enjoy!

Grilled BBQ Chicken Bowls with Black-Bean Corn Salad in a bowl on tile.

Recipe FAQs:

Could I prep any of this in advance?

Yes! You could get all of the chopping for the Black-Bean Corn Salad completed in advance, plus even marinate your chicken in the morning ahead of grilling.

Do you think THIS RECIPE would WORK FOR MEAL PREP?

Definitely! The assembled Black-Bean Corn Salad lasts for 2 to 3 days in the fridge. I would just store all elements of the bowls separately then reheat and assemble as you are ready.

For More bbq sauce Recipes:

Grilled BBQ Chicken Skewer Salad

BBQ Glazed Pork Tenderloin with Avocado Crema

Grilled Jalapeño Popper Chicken

Grilled BBQ Chicken Bowls with Black Bean-Corn Salad

Total Time 45

Servings people

Calories 761kcal

Author Alex Snodgrass

Ingredients

For the Black Bean-Corn Salad:

One [15-ounce] can black beans, drained and rinsed
1 cup quartered cherry tomatoes
¼ cup finely diced red onion
¼ cup finely chopped cilantro
½ cup finely diced red bell pepper
2 ears of corn
2 8-inch sheets of foil
4 tablespoons avocado oil, divided
2 tablespoons freshly squeezed lime juice
½ teaspoon kosher salt, or more to taste
½ teaspoon freshly ground black pepper

For the Chicken:

2 lbs boneless skinless chicken thigh
2 tablespoons avocado oil
2 teaspoons kosher salt
1 teaspoon black pepper
¾ cup bbq sauce (I use New Primal brand)

For the Bowls:

1 cup prepared brown rice
1 jalapeño, thinly sliced
½ cup shredded smoked gouda or Monterrey jack cheese
fresh cilantro, for garnish

Instructions

Start the Black Bean-Corn Salad:

In a large bowl, add the black beans, tomatoes, onion, cilantro and bell pepper. Set aside.

Prep the Chicken and Corn:

Place the chicken thighs in a shallow baking dish and drizzle with the avocado oil, ¼ cup of the BBQ sauce, salt and pepper. Toss to coat evenly.
Place ears of corn on top of a sheet of foil and brush with 2 tablespoons of the avocado oil until coated evenly. Wrap the corn in the foil.

Grill the Chicken and Corn:

When ready to cook, heat grill over medium-high heat (350- 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
Add the chicken and the foil-wrapped corn to the grill. Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. Flip the pieces once more and turn heat to medium-low, about 300°F. Using a brush, evenly brush the remaining ½ cup of BBQ sauce over the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through. Cook the corn until it is tender and charred, about 10-12 minutes, rotating the corn every 3 minutes. Remove the corn and set aside to cool. Remove the chicken from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.
When cool enough to handle, cut the corn off of the cob and add the black bean salad mixture. Add the remaining 2 tablespoons of avocado oil and the lime juice. Toss until well combined.

Serve:

Spoon the prepared rice in the bottom of a bowl. Add the sliced chicken on top and drizzle with a little more BBQ sauce. Spoon the black bean and corn salsa on top. Sprinkle with the cheese and top with jalapeño, if desired. Garnish with fresh cilantro and enjoy!

Nutrition

Photography and styling by Eat Love Eats.

The post Grilled BBQ Chicken Bowls with Black Bean-Corn Salad appeared first on The Defined Dish.

Grilled Antipasto Pasta Salad

Grilled Antipasto Pasta Salad on large oval serving platter. I love a pasta salad in general, but a pasta salad with grilled sausage and veggies?! Sign me up. I’ll…

The post Grilled Antipasto Pasta Salad appeared first on The Defined Dish.

I love a pasta salad in general, but a pasta salad with grilled sausage and veggies?! Sign me up. I’ll be making this Grilled Antipasto Pasta Salad all season long and hope you will too.

Pasta salads are one of the easiest meals for spring and summertime cooking so I knew I wanted one for #DDGrillWeek 2024! Here, we take all the flavors from our favorite antipasto platter and turn it into an easy, pasta salad fit for entertaining or a weekend away.

We grill Italian chicken sausage, red bell peppers, and red onion until smoky and charred, and toss it with a simple, garlic and oregano dressing that brings it all together! You can either serve this as a side with your other grilling items or enjoy it as a main meal. Either way, I know you will love it!

Ingredients:

Penne Pasta: Sub Gluten-Free
Extra-Virgin Olive Oil
Garlic
Red Wine Vinegar
Fresh Lemon Juice
Dijon Mustard
Dried Oregano
Salt
Freshly Ground Black Pepper
Mild Italian Chicken Sausage: Sub Hot Italian Chicken Sausage
Red Bell Pepper
Red Onion
Pitted Castelvetrano Olives
Sweet and Tangy Pepper Drops or Peppadews: Optional
Freshly Grated Parmesan Cheese
Fresh Italian Parsley
Baby Arugula

Recipe Step-by-Step:

Step One: Cook the Pasta

Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook, according to package instructions, until al dente.

Step Two: Make the Vinaigrette

While the pasta is boiling, make the vinaigrette. In a large mixing bowl, add the olive oil, garlic, red wine vinegar, lemon juice, Dijon, dried oregano, salt, and pepper. Whisk until combined.

Step Three: Combine the Pasta and Vinaigrette

Once the pasta is done cooking, strain, and add the hot pasta directly to the vinaigrette. Using tongs, toss to combine. The hot pasta will mellow out the raw garlic. Set aside at room temperature while you grill the sausage and veggies.

Cooked pasta in large bowl with vinaigrette. Additional Grilled Antipasto Pasta Salad ingredients scattered around.

Step Four: grill the sausage

Preheat your gas grill to medium-low heat (about 250-325°F). Grease the grates with avocado oil. Once hot, add the chicken sausages. Cook on medium-low, turning every few minutes, until the sausages register to about 145°F, about 8-10 minutes. Meanwhile, using a pastry brush, coat the veggies with olive oil and season with salt.

Step Five: Grill the Veggies

Once the sausages have been par-cooked, turn up the heat to medium-high. Add the veggies to the other side of the grill. Grill the sausages until charred and they reach an internal temperature of 165-170°F. Remove from the grill and allow to rest while the veggies finish cooking. The veggies should take about 8-10 minutes total, flipping halfway through. They should be softened and charred in places.

Step Six: Begin Assembling the Pasta Salad

Transfer the sausages to a cutting board and cut in ¼” slices on the diagonal. Add to the pasta. Once the veggies have cooled to the touch, chop into a medium-dice, and add the veggies to the pasta. Toss to combine.

Step Seven: Finish the Pasta and Serve

Add the olives, pepper drops (if using), ½ cup of the grated parmesan, parsley, and the arugula. Toss gently, until the sausage and veggies are evenly combined and all elements are equally dressed. Garnish with the remaining parmesan. Serve immediately.

Grilled Antipasto Pasta Salad on serving platter and plates.

Recipe FAQs:

Is this recipe gluten-free?

It can be! Feel free to sub the penne with gluten-free penne.

What are Sweet and Tangy Pepper Drops?

These Italian peppers are just as described — sweet and tangy! They add a pop of brightness that complements this pasta salad nicely. I usually find them in the deli section of my grocery store and if not there, in the jarred section. If you cannot find those, peppadews work as well

Could I make this vegetarian?

Of course! If you prefer to omit the sausage and make this into a vegetarian meal, I’d suggest grilling zucchini instead then chopping and adding to the pasta like you do the sausage.

I hope y’all enjoy this Grilled Antipasto Pasta Salad all grilling season long! Comment below once you try it!

for more pasta salad recipes:

Creamy Italian Pasta Salad

Green Goddess Pasta Salad

Crunchy Ramen Noodle Salad

Grilled Antipasto Pasta Salad

Gluten-Free (if modified)

Serves 4 as Main, 6 as a Side

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Alex Snodgrass

Ingredients

12 oz. penne pasta, sub gluten-free penne for gluten-free

For the Vinaigrette:

6 tablespoons extra-virgin olive oil
2 cloves garlic, grated
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the Grill:

4 mild Italian chicken sausages, sub hot Italian chicken sausage if you want more heat!
1 tablespoon extra-virgin olive oil
1 large red bell pepper, cored and cut into 4 large pieces
1 medium red onion, peeled and sliced into 1/2” slices
½ teaspoon kosher salt

For Assembly:

½ cup roughly chopped pitted Castelvetrano olives
¼ cup sweet and tangy pepper drops or peppadews (optional; if using peppadews, roughly chop)
¾ cup freshly grated parmesan cheese
¼ cup finely chopped Italian parsley
2 large handfuls baby arugula

Instructions

Bring a large pot of well salted water to a rolling boil. Add the pasta and cook, according to package instructions, until al dente.

Make the Vinaigrette:

While the pasta is boiling, make the vinaigrette. In a large mixing bowl, add the olive oil, garlic, red wine vinegar, lemon juice, Dijon, dried oregano, salt, and pepper. Whisk until combined.
Once the pasta is done cooking, strain, and add the hot pasta directly to the vinaigrette. Using tongs, toss to combine. The hot pasta will mellow out the raw garlic. Set aside at room temperature while you grill the sausage and veggies.

Grill Your Sausage and Veggies:

Preheat your gas grill to medium-low heat (about 250-325°F). Grease the grates with avocado oil. Once hot, add the chicken sausages. Cook on medium-low, turning every few minutes, until the sausages register to about 145°F, about 8-10 minutes.
Meanwhile, using a pastry brush, coat the veggies with olive oil and season with salt.
Once the sausages have been par-cooked, turn up the heat to medium-high. Add the veggies to the other side of the grill. Grill the sausages until charred and they reach an internal temperature of 165-170°F. Remove from the grill and allow to rest while the veggies finish cooking. The veggies should take about 8-10 minutes total, flipping halfway through. They should be softened and charred in places.

Assemble and Serve:

Transfer the sausages to a cutting board and cut in ¼” slices on the diagonal. Add to the pasta. Once the veggies have cooled to the touch, chop into a medium-dice, and add the veggies to the pasta. Toss to combine.
Add the olives, pepper drops (if using), ½ cup of the grated parmesan, parsley, and the arugula. Toss gently, until the sausage and veggies are evenly combined and all elements are equally dressed. Garnish with the remaining parmesan. Serve immediately.

Photography and styling by Eat Love Eats.

The post Grilled Antipasto Pasta Salad appeared first on The Defined Dish.

Caprese Grilled Chicken

Caprese Grilled Chicken on large white serving platter. This Caprese Grilled Chicken is so simple to make but packed with fresh, delicious flavor! I love this recipe for…

The post Caprese Grilled Chicken appeared first on The Defined Dish.

This Caprese Grilled Chicken is so simple to make but packed with fresh, delicious flavor! I love this recipe for a quick, grilled recipe during the week.

Caprese Grilled Chicken on large serving platter.

The flavor of a classic Caprese salad never gets old to me. Creamy mozzarella, bright tomatoes, fresh basil, and balsamic simply pair together for a delicious bite. With those flavors in mind, I recently made a quick dinner on my Instagram that you all went crazy for so I decided to give it a permanent home on the blog.

Close up of Caprese Grilled Chicken on white serving platter.

For this Caprese Grilled Chicken, chicken is first simply marinated to infuse flavor into the chicken. Next, it is grilled until the chicken is cooked through then topped with basil pesto, either storebought or homemade, and mozzarella cheese that you allow to melt. To finish, you top with a simple cherry tomato salad that adds a burst of brightness and flavor! Serve as desired and you will have a simple, delicious meal everyone around your table will enjoy.

Ingredients:

Boneless, Skinless Chicken Breasts
Extra Virgin Olive Oil
Balsamic Vinegar
Freshly Squeezed Lemon Juice
Italian Seasoning
Kosher Salt
Freshly Ground Black Pepper
Basil Pesto: Storebought or Homemade
Shredded Mozzarella Cheese
Cherry or Grape Tomatoes
Shallot
Fresh Basil Leaves
Balsamic Vinegar
Crushed Red Pepper Flakes: Optional

Step-by-Step:

Step One: Pound the Chicken

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.

Raw chicken breasts on parchment. Other ingredients scatter around.

Step Two: Marinate the Chicken

Place the chicken in a large bowl and add the olive oil, balsamic, lemon juice, Italian seasoning, salt, and pepper. Toss until well combined and set aside to marinade for 15 minutes.

Raw chicken breasts marinating in large white bowl.

Step Three: Make the Cherry Tomato Topping

In a medium-sized bowl, combine all of the tomato topping ingredients and toss to combine. Set aside while you grill the chicken.

Step Four: Prep the Grill

Heat the grill over medium-high heat (350-400℉) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.

Step Five: Grill the Chicken

Cook the chicken over the heat for about 4 minutes per side, until grill marks appear and the chicken is cooked through. The lid should be closed throughout the cooking process.

Step Six: Top the Chicken

Reduce the heat to medium-low and spoon about 1 tablespoon of the pesto on top of each chicken breast and spread it across the top into an even layer. Then, evenly sprinkle the tops with the mozzarella cheese. Cover and cook until the cheese is just melted, about 2 minutes. Remove from the grill and transfer to a clean platter to allow to rest for about 4 minutes.

Grilled chicken breasts with cheese melted on top on white platter.

Step Seven: Serve and Enjoy!

To serve, spoon the cherry tomato mixture across the tops of the chicken.

Caprese Grilled Chicken on white serving platter.

Recipe FAQs:

Could I marinate the chicken in advance?

Yes! If preferred, you could marinate the chicken up to 24 hours in advance and store int eh fridge until ready to grill.

What should I serve this with?

This would be great with just about anything! Grilled asparagus or broccolini would be wonderful. Plus, my girls like this served with a little pasta as well.

I hope you enjoy this recipe! Comment below once you try it!

for more grilled chicken recipes:

Tex-Mex Grilled Chicken

Grilled Sesame Chicken Skewers

Grilled Chili Chicken Tacos with Tomatillo Salsa

Caprese Grilled Chicken

Total Time 35

Servings

Author Alex Snodgrass

Ingredients

For the Chicken:

4 boneless skinless chicken breasts
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoons freshly squeezed lemon juice
2 tablespoons Italian Seasoning
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1/3 cup Basil Pesto, storebought or homemade
½ cup shredded mozzarella cheese

For the Cherry Tomato Topping:

2 cups halved cherry or grape tomatoes
1 large shallot, halved and thinly sliced
½ cup thinly sliced basil leaves
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Pinch of salt and pepper
Pinch of crushed red pepper flakes (optional)

Instructions

Marinate the Chicken:

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
Place the chicken in a large bowl and add the olive oil, balsamic, lemon juice, Italian seasoning, salt, and pepper. Toss until well combined and set aside to marinate for 15 minutes.

Make the Cherry Tomato Topping:

In a medium-sized bowl, combine all of the tomato topping ingredients and toss to combine. Set aside while you grill the chicken.

Grill the Chicken:

Heat the grill over medium-high heat (350-400℉) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.
Cook the chicken over the heat for about 4 minutes per side, until grill marks appear and the chicken is cooked through. The lid should be closed throughout the cooking process.
Reduce the heat to medium-low and spoon about 1 tablespoon of the pesto on top of each chicken breast and spread it across the top into an even layer. Then, evenly sprinkle the tops with the mozzarella cheese. Cover and cook until the cheese is just melted, about 2 minutes.
Remove from the grill and transfer to a clean platter to allow to rest for about 4 minutes.

Serve and Enjoy:

To serve, spoon the cherry tomato mixture across the tops of the chicken.

The post Caprese Grilled Chicken appeared first on The Defined Dish.