Category: Meat & Chicken

Chicken with Herby White Wine Gravy

A top-down view of Chicken with Herby White Wine Gravy in a white skillet with a silver spoon, garnished with sage.Are you looking to mix up your Thanksgiving menu this year? This Chicken with Herby White Wine Gravy is the…

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A top-down view of Chicken with Herby White Wine Gravy in a white skillet with a silver spoon, garnished with sage.

Are you looking to mix up your Thanksgiving menu this year? This Chicken with Herby White Wine Gravy is the perfect option!

A finished plate of Chicken with Herby White Wine Gravy, with a few dishes visible in the corners.

While a classic Thanksgiving turkey is a tradition I appreciate, I truly don’t get enthusiastic about cooking it and eating it…and I don’t think I’m alone in that sentiment! Don’t get me wrong, the turkey is good and all, but it’s a ton of work and sooo much effort for a giant roasted turkey? It’s just a lot! Enter your Thanksgiving hero: Chicken with Herby White Wine Gravy.

A close up of Chicken with Herby White Wine Gravy in the skillet, garnished with sage.

Last Thanksgiving, we went to my sister’s and she had just moved into her house. The thought of roasting a Thanksgiving turkey in her new kitchen felt like an undertaking. I offered to take the reins and said, “I’m making chicken in a gravy sauce so we can still enjoy all the sides.” As soon as this hit the table, everyone agreed: Why even make a turkey with how good this is?!

Ingredients:

  • Fresh Rosemary
  • Fresh Thyme
  • Fresh Sage
  • Boneless, Skinless Chicken Breasts
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Cayenne Oepper
  • All-Purpose Flour 
  • Extra Virgin Olive Oil
  • Unsalted Butter
  • Garlic
  • Dry White Wine I use chardonnay
  • Low Sodium Chicken Broth
  • Lemons
  • Fresh Parsley
A top-down view of Chicken with Herby White Wine Gravy in a white skillet with a silver spoon, garnished with sage.

Step-by-step:

step one: make the herb mix

In a small bowl, combine the rosemary, sage, and thyme and stir to combine. Set aside.

step two: prep the chicken

To cut a chicken breast into a cutlet, start by placing the breast flat on a cutting board. Hold it steady with one hand, and with a sharp knife, slice horizontally through the middle of the breast, starting from the thicker side, until you have two thinner pieces. 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.

step three: season the chicken

Season both sides of the chicken with salt, pepper and a dash of cayenne. Place flour in a shallow bowl. Place each piece of chicken in the flour and dredge of both sides, shaking off the excess flour. Set aside. Continue until all chicken is dredged in the flour. Reserve the additional flour in the bowl as you’ll need a bit of it for the roux.

step four: brown the chicken

Heat the oil in a large, deep skillet (or braiser) over medium heat. Working in batches, add the chicken and cook until golden brown on both sides, about 3 minutes per side. The chicken doesn’t have to be fully cooked through as it will finish in the sauce. Transfer the browned chicken to a plate and set aside and continue until all of the chicken is browned.

Chicken cutlets in a white skillet.

step five: make the roux

Reduce the heat to medium-low. Add the butter and garlic and cook, stirring, allowing the butter to melt and the garlic to toast slightly, being careful not to burn. Sprinkle in the reserved flour and stir to combine. Cook, stirring, toasting the flour so that it is lightly browned but being careful not to burn, about 2 minutes.

step six: deglaze the skillet

While stirring, add the white wine and stir, scraping up any browned bits. Add the broth and the herb mixture and continue to whisk until well combined. Increase the heat to medium and bring to a simmer and let cook, simmering and whisking often, until the broth begins to slightly thicken, about 4 minutes.

The chicken broth being added to the skillet for the Chicken with Herby White Wine Gravy.

step seven: finish cooking the chicken

Reduce the heat so that it is lightly simmering (You don’t want a rapid simmer, but a nice steady simmer, about medium-low heat) and nestle the chicken into the sauce. Cover and cook until the chicken is cooked through, about 10 minutes.

step eight: finish and serve

Reduce the heat to low and carefully stir in the lemon juice. Taste the gravy and add a pinch more of salt, if desired. Garnish with a tiny bit of fresh parsley, if desired.

Recipe FAQs:

is this a good alternative to a Thanksgiving turkey?

I think so! We used this exact recipe last year and my whole family loved it. We kept the traditional Thanksgiving flavors but this was a bigger hit than a typical turkey.

How can I keep this warm if I’m not serving it right away?

You can reduce the heat on the stove to the lowest setting and keep it warm until ready to serve, or you can place the chicken cutlets in a slow cooker and pour the gravy over the top. Let it finish cooking on low heat (takes about 2 hours) and keep it warm until ready to serve!

If you try this incredible herby chicken for your Thanksgiving, please let me know what you think!

Looking for more Thanksgiving recipes? Try these!

Dry-Brine Thanksgiving Turkey

Sausage and Sage Stuffing

Kale Salad with Roasted Delicata Squash and Miso Dressing

Charred Carrots with Herb Drizzle

A top-down view of Chicken with Herby White Wine Gravy in a white skillet with a silver spoon, garnished with sage.
Print

Chicken with Herby White Wine Gravy

Servings 12 people
Calories 193kcal
Author Alex Snodgrass

Ingredients

  • 2 teaspoons minced fresh rosemary leaves 1 sprig
  • 2 teaspoons minced fresh thyme leaves
  • 8 small fresh sage leaves
  • 6 small boneless skinless chicken breasts
  • 2 teaspoons Kosher salt plus more as desired
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1/3 cup all-purpose flour sub gluten free 1:1 flour
  • 2-4 tablespoons extra virgin olive oil
  • 2 tablespoons unsaltedbutter
  • 4 garlic cloves minced
  • ½ cup dry white wine I use chardonnay
  • 1 ¼ cup low sodium chicken broth
  • 1 tablespoon freshly squeeze lemon juice ½ lemon
  • 1 teaspoon finely chopped fresh parsley for garnish if desired

Instructions

  • In a small bowl, combine the rosemary, sage, and thyme and stir to combine. Set aside.
  • To cut a chicken breast into a cutlet, start by placing the breast flat on a cutting board. Hold it steady with one hand, and with a sharp knife, slice horizontally through the middle of the breast, starting from the thicker side, until you have two thinner pieces. 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.
  • Season both sides of the chicken with salt, pepper and a dash of cayenne. Place flour in a shallow bowl. Place each piece of chicken in the flour and dredge of both sides, shaking off the excess flour. Set aside. Continue until all chicken is dredged in the flour. Reserve the additional flour in the bowl as you’ll need a bit of it for the roux.
  • Heat the oil in a large, deep skillet (or braiser) over medium heat. Working in batches, add the chicken and cook until golden brown on both sides, about 3 minutes per side. The chicken doesn’t have to be fully cooked through as it will finish in the sauce. Transfer the browned chicken to a plate and set aside and continue until all of the chicken is browned.
  • Reduce the heat to medium-low. Add the butter and garlic and cook, stirring, allowing the butter to melt and the garlic to toast slightly, being careful not to burn. Sprinkle in the reserved flour and stir to combine. Cook, stirring, toasting the flour so that it is lightly browned but being careful not to burn, about 2 minutes.
  • While stirring, add the white wine and stir, scraping up any browned bits. Add the broth and the herb mixture and continue to whisk until well combined. Increase the heat to medium and bring to a simmer and let cook, simmering and whisking often, until the broth begins to slightly thicken, about 4 minutes.
  • Reduce the heat so that it is lightly simmering (You don’t want a rapid simmer, but a nice steady simmer, about medium-low heat) and nestle the chicken into the sauce. Cover and cook until the chicken is cooked through, about 10 minutes.
  • Reduce the heat to low and carefully stir in the lemon juice. Taste the gravy and add a pinch more of salt, if desired. Garnish with a tiny bit of fresh parsley, if desired.

Notes

Hosting Tips:
If making this for a crowd, you can reduce the heat on the stove to the lowest setting and keep it warm until ready to serve. Honestly, the longer it soaks in the gravy, the more fork-tender the chicken is! Just keep an eye on how hot your stovetop is because the gravy could burn or get overly thick. You can always thin out the gravy with more broth, as needed.
Alternatively, once you’ve made the gravy you can place the chicken cutlets in a slow cooker and pour the gravy over the top. Let it finish cooking on low heat (takes about 2 hours) and keep it warm until ready to serve!

Nutrition

Calories: 193kcal | Carbohydrates: 4g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 527mg | Potassium: 460mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 127IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg

Food Photography and Styling by Eat Love Eats.

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Caribbean-Inspired Chicken Bowls

Three Caribbean Inspired Chicken Bowls in shallow yellow dishes on a table with lime wedges, mango, salsa, and a glass of water.Create your own tropical paradise at home with these Caribbean-Inspired Chicken Bowls! In this recipe, vibrant flavors and fresh ingredients…

The post Caribbean-Inspired Chicken Bowls appeared first on The Defined Dish.

Three Caribbean Inspired Chicken Bowls in shallow yellow dishes on a table with lime wedges, mango, salsa, and a glass of water.

Create your own tropical paradise at home with these Caribbean-Inspired Chicken Bowls! In this recipe, vibrant flavors and fresh ingredients are the stars of the show.

Three Caribbean Inspired Chicken Bowls in shallow yellow dishes on a table with lime wedges, mango, salsa, and a glass of water.

These bowls feature deliciously tender jerk-inspired chicken thighs, served over rice and black beans, and topped with fresh and flavorful mango salsa and avocado. Served with plantain chips, these Caribbean-Inspired Chicken Bowls are a super savory and satisfying meal.

Three finished Caribbean Inspired Chicken Bowls garnished with avocado and lime wedges.

Not only are these bowls delicious, but they’re also a really nutritious and balanced meal. You can feel great about serving this to your family after a long day knowing they’ll be fueled, full, and happy!

Ingredients:

  • Kosher Salt
  • Cayenne
  • All Spice
  • Garlic Powder
  • Dried Thyme
  • Dried Parsley
  • Ground Ginger
  • Boneless Skinless Chicken Thighs
  • Avocado Oil
  • Mango sub pineapple if preferred
  • Red Onion
  • Cilantro
  • Jalapeño
  • Lime
  • Brown Rice
  • Black Beans
  • Plantain Chips
  • Hot Sauce (optional)
All of the ingredients needed to make Caribbean Inspired Chicken Bowls in various dishes on a white table.

Step-by-step:

step one: season the chicken

In a small bowl combine all of the seasonings and stir to combine. Pat dry the chicken thighs and season on both sides.

A light yellow serving dish with seasoned chicken thighs. Lime wedges, a dish of rice, a dish of black beans, and a cutting board with mango, red onion, and cilantro are also barely visible.

Step two: cook the chicken

Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest before slicing.

A light yellow serving dish with cooked chicken thighs. Lime wedges, a dish of rice, a dish of black beans, and a cutting board with mango, red onion, and cilantro are also barely visible.

step three: make the salsa

Meanwhile, in a medium bowl combine all of the mango salsa ingredients and toss to combine.

Quick mango salsa in a white patterned bowl, ready to be added to the Caribbean Inspired Chicken Bowls.

step four: assemble the bowls and serve

To assemble the bowls, add rice, black beans, and mango salsa to a bowl. Top with the sliced chicken then serve with sliced avocado, plantain chips, a squeeze of lime, and top with fresh cilantro! You can add hot sauce too, if you like it!

Recipe FAQs:

Is this chicken spicy?

No! It’s very well-spiced and flavorful, but I wouldn’t describe it as spicy. If you prefer a kick, top your bowl with your favorite hot sauce!

Can I make this dish in advance?

You can absolutely make the chicken in advance, but I would wait until right before serving to make the salsa so it’s as fresh as possible.

this looks great, but I don’t like mango. what should I make instead?

This salsa is also great with pineapple instead of mango, if you prefer! Or even a classic pico de gallo.

I hope you love these as much as I do! Let me know what you think after you try them.

Want some more nutritious bowl recipes? Try these!

Chili Crisp Chicken Bowls

Shredded Beef Chipotle Burrito Bowls

Harissa Avocado Chicken Bowls

Spicy Cilantro Steak Bowls

Three Caribbean Inspired Chicken Bowls in shallow yellow dishes on a table with lime wedges, mango, salsa, and a glass of water.
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Caribbean-Inspired Chicken Bowls

Servings 4 bowls
Calories 445kcal
Author Alex Snodgrass

Ingredients

For the Jerk-Inspired Chicken:

  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ teaspoon all spice
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ¼ teaspoonground ginger
  • 1.5 pounds boneless skinless chicken thighs
  • 2 tablespoons avocado oil

Quick Mango Salsa:

  • 2 cups medium-diced mango
  • ¼ cup finely diced red onion
  • ¼ cup finely chopped cilantro leaves
  • 1 tablespoon finely minced jalapeno seeds removed
  • 1 tablespoon avocado oil
  • 2 tablespoons lime juice or 1 lime
  • Pinch of salt

For the Bowls:

  • 2 cups prepared brown rice
  • 1 can black beans heated
  • Plantain chips
  • Sliced avocado
  • Lime wedges for serving
  • Cilantro leaves for topping
  • Hot sauce if desired

Instructions

Make the Chicken:

  • In a small bowl combine all of the seasonings and stir to combine. Pat dry the chicken thighs and season on both sides.
  • Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest before slicing.

Make the Salsa:

  • Meanwhile, in a medium bowl combine all of the mango salsa ingredients and toss to combine.

To assemble:

  • To assemble the bowls, add rice, black beans, and mango salsa to a bowl. Top with the sliced chicken and serve with sliced avocado, plantain chips, a squeeze of lime, and top with fresh cilantro! Oh, and some hot sauce if you’re feelin’ it!

Nutrition

Calories: 445kcal | Carbohydrates: 36g | Protein: 39g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 786mg | Potassium: 834mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1114IU | Vitamin C: 40mg | Calcium: 35mg | Iron: 3mg

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Shredded Beef Chipotle Burrito Bowls

Three completed Shredded Beef Chipotle Burrito Bowls, served in cream-colored dishes. A small dish of cilantro, an open bottle of hot sauce, a bowl of limes, and a dish of pico de gallo are also on the table.These Shredded Beef Chipotle Burrito Bowls are a perfect weeknight dinner. They’re simple, customizable, and absolutely packed with delicious flavor.…

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Three completed Shredded Beef Chipotle Burrito Bowls, served in cream-colored dishes. A small dish of cilantro, an open bottle of hot sauce, a bowl of limes, and a dish of pico de gallo are also on the table.

These Shredded Beef Chipotle Burrito Bowls are a perfect weeknight dinner. They’re simple, customizable, and absolutely packed with delicious flavor.

A finished Shredded Beef Chipotle Burrito Bowl served in a tan-colored dish with a fork on top of a black and white checkered napkin. A small dish of lime wedges and a small dish of pico de gallo are also on the table.

I’ve said it before, but as a mom, I love build-a-bowl dinners because everyone can choose their own adventure and pick what they like! You provide the rice and the beef and topping options, and let everyone build the burrito bowl of their dreams. This dinner is always a hit in our house!

Three completed Shredded Beef Chipotle Burrito Bowls, served in cream-colored dishes. A small dish of cilantro, an open bottle of hot sauce, a bowl of limes, and a dish of pico de gallo are also on the table.

These Shredded Beef Chipotle Burrito Bowls are a great way to bring some of your favorite restaurant flavors home in a way that’s easy, nourishing, and will appeal to a lot of people. These are a great option for meal prep, too!

Ingredients:

  • Chipotle Chiles in Adobo
  • Apple Cider Vinegar
  • Low-Sodium Beef Broth
  • Salsa Verde
  • Garlic
  • Boneless Chuck Roast
  • Kosher Salt
  • Pepper
  • Ground Cumin
  • Bay Leaves
  • Dried Oregano
  • Rice
  • Frozen Fire Roasted Corn
  • Guacamole
  • Pico de Gallo
  • Cilantro
  • Hot Sauce
Three completed Shredded Beef Chipotle Burrito Bowls, served in cream-colored dishes. A small dish of cilantro, an open bottle of hot sauce, a bowl of limes, and a dish of pico de gallo are also on the table.

Step-by-step: SLOW COOKER method

step one: season the roast

In the bottom of a slow cooker, combine the adobo chiles, apple cider vinegar, broth, salsa verde, garlic, and stir until well combined. Season the chuck roast on all sides with the salt, pepper, cumin, and oregano and nestle into the sauce in the Slow Cooker. Add bay leaves.

Beef, seasonings, and bay leaves in the bottom of a slow cooker.

step two: slow cook the roast

Cover and cook on low for 8 to 10 hours.

step three: shred the beef

When the cook time is complete, using tongs, transfer the cooked roast to a sheet pan and using two forks, shred the meat.

The beef, shredded, in the bottom of the slow cooker.

step four: return the beef to the sauce

Return the shredded meat to the sauce in the slow cooker and toss until well coated. Let rest in the sauce for at least 10 minutes to really allow the sauce to coat the shredded beef all over and soak in.

step five: finish and serve!

To serve, layer the bowls with rice, then the shredded beef and finish with desired toppings. I like to serve mine topped with corn, guacamole, pico de gallo, cilantro, a little hot sauce, and a wedge of lime.

recipe FAQs:

Can this recipe be made in advance?

Absolutely! You can cook and shred the beef and store in the refrigerator. Reheat in a skillet when ready to serve! Add the toppings right before serving.

Can I use this beef in a burrito instead of a bowl?

Sure! Bring the Chipotle restaurant experience home and offer a bowl, tacos, or a burrito option. Just make sure you have tortillas on hand! This also makes a great taco salad.

are there any other toppings you would recommend?

You can add fresh chopped tomatoes, sour cream, or crunchy tortilla strips! The fun thing about this meal is you can customize it however you like!

These burrito bowls are bound to be a hit in your house, and I can’t wait to hear if you try them! Leave a comment below when you do.

Looking for more slow-cooker meals? Try these!

Slow Cooker BBQ Chicken Tacos

Slow Cooker Thai-Inspired Beef Bowls

Crockpot Chicken Piccata

Slow Cooker Short Rib Ragu Over Pappardelle

Three completed Shredded Beef Chipotle Burrito Bowls, served in cream-colored dishes. A small dish of cilantro, an open bottle of hot sauce, a bowl of limes, and a dish of pico de gallo are also on the table.
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Shredded Beef Chipotle Burrito Bowls

Servings 12 bowls
Calories 464kcal
Author Alex Snodgrass

Ingredients

For the Shredded Beef:

  • 2 chipotle chiles in adobo minced
  • 2 tablespoons apple cider vinegar
  • ½ cup low-sodium beef broth
  • ¼ cup salsa verde
  • 6 garlic cloves
  • 3 pounds boneless chuck roast trimmed of excess fat and cut into 4 equal-sized chunks
  • 2 ½ teaspoon kosher salt
  • 1 teaspoon pepper
  • 2 teaspoon ground cumin
  • 4 bay leaves
  • 1 tablespoon dried oregano

Optional, for serving:

  • 4 cups prepared rice or cilantro rice
  • 2 cups frozen fire roasted corn defrosted
  • Guacamole
  • Pico de gallo
  • Fresh cilantro leaves
  • Hot sauce

Instructions

For the Beef (Instant Pot Method):

  • In the bottom of an instant pot, combine the adobo chiles, apple cider vinegar, broth, salsa verde, garlic, and stir until well combined.
  • Season the chuck roast on all sides with the salt, pepper, cumin, oregano and nestle into the sauce in the InstantPot. Add bay leaves.
  • Cover and ensure that the InstantPot is properly sealed. Cook on Manual High Pressure for 60 minutes.
  • When the cook time is complete, release the pressure in the InstantPot manually by carefully turning the valve to release. Once all of the pressure has fully released, carefully open the lid.
  • Using tongs, transfer the cook roast to a sheet pan and using two forks, shred the meat. Return the shredded meat to the sauce in the pot and toss until well coated. Let rest in the sauce for at least 10 minutes to really allow the sauce to coat the shredded beef all over and soak in.

For The Shredded Beef (Slow Cooker Method):

  • In the bottom of a slow cooker, combine the adobo chiles, apple cider vinegar, broth, salsa verde, garlic, and stir until well combined.
  • Season the chuck roast on all sides with the salt, pepper, cumin, oregano and nestle into the sauce in the Slow Cooker.
  • Add bay leaves.
  • Cover and cook on low for 8 to 10 hours.
  • When the cook time is complete, using tongs, transfer the cook roast to a sheet pan and using two forks, shred the meat.
  • Return the shredded meat to the sauce in the slow cooker and toss until well coated.
  • Let rest in the sauce for at least 10 minutes to really allow the sauce to coat the shredded beef all over and soak in.

Finish the Bowls:

  • To serve, layer the bowls with rice, then the shredded beef and finish with desired toppings. I like to serve mine topped with corn, guacamole, pico de gallo, cilantro, a little hot sauce, and a wedge of lime.

Nutrition

Calories: 464kcal | Carbohydrates: 56g | Protein: 27g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 633mg | Potassium: 554mg | Fiber: 2g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 3mg

Food Photography and Styling by Eat Love Eats.

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Grilled Chipotle Steak Nachos

Y’all — there are nachos, then there are these Grilled Chipotle Steak Nachos! They are in a league of their…

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Y’all — there are nachos, then there are these Grilled Chipotle Steak Nachos! They are in a league of their own with layers of flavors and toppings evenly distributed so there is flavor packed into every bite.

Grilled Chipotle Steak Nachos assembled on sheet pan. Extra sides of pico de gallo and guacamole.

I’ll just say it, not all nachos are the same! They often lack exciting flavor, do not have enough cheese, and each chip does not have an equal amount of toppings. But those are all things you do not need to worry about with these Grilled Chipotle Steak Nachos.

By marinating the steak in a delicious chipotle-lime marinade, you automatically get an incredible flavor boost to the nachos. I also assemble the nachos in two separate layers: half of the chips, then half of the toppings, repeat. This ensures each chip will have a blend of all of your delicious elements!

Grilled Chipotle Steak Nachos assembled on sheet pan.

Ingredients:

  • Avocado Oil
  • Garlic
  • Limes
  • Red Wine Vinegar
  • Honey
  • Adobo Paste 
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Chili Powder
  • Ground Cumin
  • Paprika
  • Dried Oregano
  • Skirt Steak
  • Corn
  • Red Onion
  • Jalapeño
  • Canned Black Beans
  • Tortilla Chips
  • Shredded Monterey Jack Cheese
  • Plus, a few additional ingredients for serving!
Grilled Chipotle Steak Nachos assembled on sheet pan. Hand grabbing a chip.

Step-by-Step:

Step One: Marinate the Steak

In a small bowl, whisk together the oil, garlic, lime juice, red wine vinegar, honey, adobo paste, salt, pepper, chile powder, cumin, paprika, and dried oregano. Pour into a gallon-sized zip-top bag. If your piece of skirt steak is long, cut in half, and transfer it to the zip-top bag. Seal the bag then massage the marinade into the meat until it is evenly coated. Transfer to the fridge and allow to marinate for at least 2 hours, preferably overnight. Before grilling, remove from the marinade, allowing any excess to drip off (this will help with any grill flare-ups) and allow the steak to come to room temperature.

Step Two: Grill the Steak

Preheat the grill to medium-high (about 450°F). Once the grill has reached temp, grease the grates with avocado oil and add the steak. Cook until the steak is seared and golden brown on one side, about 5-6 minutes. Flip, and cook for an additional 5 minutes until the middle of each piece registers at 130°F. Remove from the grill and transfer to a cutting board. Allow to rest while you cook the veggies.

Step Three: Grill the Veggies

Brush the corn, onion, and jalapeño with avocado oil and season the veggies with chili powder and salt. Add the corn, onion, and jalapeño to the grill. Cook until the veggies are slightly charred and cooked through, about 8-12 minutes total, turning the corn every two minutes and flipping the onion and jalapeño halfway through the cooking time. During the last four minutes of cooking time, add the lime, cut-side down. Once the veggies are done, remove them from the grill. Turn the grill down to medium. While it cools slightly, assemble the nachos.

Step Four: Cut and Combine the Veggies

Once the veggies have cooled to the touch, carefully cut the corn kernels off of the cob and transfer them to a medium bowl along with the black beans. Dice the onions, and mince the jalapeno, adding both to the bowl with the corn and beans. Add the juice of one of the grilled lime halves, and toss to combine.

Step Five: Dice the steak

Slice the steak against the grain into thin, 1/4″-wide pieces then dice into bite-sized pieces; about 1/4″ to 1/2″.

Step Six: Assemble the Nachos

Start to build your nachos on a large baking sheet. To the sheet, add ½ of the bag of chips, spreading them evenly across the surface. Layer on half of the veggie mixture, half of the steak, and half of the cheese. Repeat with the second layer, ensuring each chip has ample toppings.

Step Seven: Grill the Nachos

Transfer the sheet pan directly to the grill and close the lid. Cook until all elements are warmed through and the cheese is melted, about 5-8 minutes. Be careful not to burn the chips on the bottom of the pan. This can happen if your grill is too hot.

Step Eight: Garnish and Serve!

Remove from the grill and garnish with the remaining lime juice and cilantro. Serve with Pico de Gallo, sour cream, guac, and pickled jalapeños, if desired.

Grilled Chipotle Steak Nachos assembled on sheet pan.

Recipe FAQ:

This seems like a lot of ingredients!

Don’t let the ingredient list overwhelm you! A lot of the list is seasonings which you likely already have on hand, plus some store-bought toppings.

What is adobo paste?

This is the sauce in the can of chipotle peppers in adobo! This helps amplify the chipotle flavor. If you want to put the leftover can to use, definitely try my Saucy Chipotle Chicken Tacos.

Any grilling tips?

Heat control on your grill is essential to this recipe! You’ll want to start the steak and veggies on medium-high, and finish the nachos on the grill on medium-low or your chips will burn on the bottom.  

These nachos are perfect as the summer months start to heat up and you want a delicious dish when entertaining! I hope y’all enjoy this ultimate summer nacho recipe!

For More Grilled Entertaining Recipes:

Grilled Zucchini with Calabrian Chiles, Goat Cheese and Pepitas

Grilled Steak and Chimichurri Orzo Salad

Sausage and Fennel Pizzettes

Grilled Chipotle Steak Nachos assembled on sheet pan.
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Grilled Chipotle Steak Nachos

Gluten-Free
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings 6 to 8
Calories 519kcal
Author Alex Snodgrass

Ingredients

For the Steak:

  • ¼ cup avocado oil
  • 3 cloves garlic, grated
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 2 teaspoons adobo paste, the sauce in the can of chipotle peppers in adobo
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 lb. skirt steak

For the Veggies:

  • 2 ears corn on the cob, husks removed
  • 1 medium red onion, peeled and cut into ½” slices
  • 1 large jalapeño, stem removed
  • 2 tablespoons avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 large lime halved crosswise

For Assembly:

  • One [15-oz] can black beans, drained and rinsed
  • One [15-oz] bag tortilla chips
  • 3 cups shredded Monterey jack cheese

For Serving:

  • ½ cup chopped cilantro
  • ½ cup Pico de Gallo, excess liquid drained
  • Guacamole or diced avocado
  • Sour cream
  • Pickled Jalapeños

Instructions

Prepare and Grill the Steak:

  • In a small bowl, whisk together the oil, garlic, lime juice, red wine vinegar, honey, adobo paste, salt, pepper, chile powder, cumin, paprika, and dried oregano. Pour into a gallon-sized zip-top bag. If your piece of skirt steak is long, cut in half, and transfer it to the zip-top bag. Seal the bag then massage the marinade into the meat until it is evenly coated. Transfer to the fridge and allow to marinate for at least 2 hours, preferably overnight. Before grilling, remove from the marinade, allowing any excess to drip off (this will help with any grill flare-ups) and allow the steak to come to room temperature.
  • Preheat the grill to medium high (about 450°F). Once the grill has reached temp, grease the grates with avocado oil and add the steak. Cook until the steak is seared and golden brown on one side, about 5-6 minutes. Flip, and cook for an additional 5 minutes until the middle of each piece registers at 130°F. Remove from the grill and transfer to a cutting board. Allow to rest while you cook the veggies.

Grill the Veggies:

  • Brush the corn, onion, and jalapeño with avocado oil and season the veggies with chili powder and salt. Add the corn, onion, and jalapeño to the grill. Cook until the veggies are slightly charred and cooked through, about 8-12 minutes total, turning the corn every two minutes and flipping the onion and jalapeño halfway through the cooking time. During the last four minutes of cooking time, add the lime, cut-side down. Once the veggies are done, remove them from the grill.
  • Turn the grill down to medium. While it cools slightly, assemble the nachos.

Assemble:

  • Once the veggies have cooled to the touch, carefully cut the corn kernels off of the cob and transfer to a medium bowl along with the black beans. Dice the onions, and mince the jalapeno, adding both to the bowl with the corn and beans. Add the juice of one of the grilled lime halves, and toss to combine.
  • Slice the steak against the grain into thin, 1/4"-wide pieces then dice into bite-sized pieces; about 1/4" to 1/2".
  • Start to build your nachos on a large baking sheet. To the sheet, add ½ of the bag of chips, spreading them evenly across the surface. Layer on half of the veggie mixture, half of the steak, and half of the cheese. Repeat with the second layer, ensuring each chip has ample toppings.
  • Transfer the sheet pan directly to the grill and close the lid. Cook until all elements are warmed through and the cheese is melted, about 5-8 minutes. Be careful not to burn the chips on the bottom of the pan. This can happen if your grill is too hot.

Serve and Enjoy:

  • Remove from the grill and garnish with the remaining lime juice and cilantro. Serve with Pico de Gallo, sour cream, guac, and pickled jalapeños if desired.

Nutrition

Calories: 519kcal | Carbohydrates: 16g | Protein: 32g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 1609mg | Potassium: 458mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1184IU | Vitamin C: 13mg | Calcium: 456mg | Iron: 3mg

Food Photography and Styling by Eat Love Eats.

The post Grilled Chipotle Steak Nachos appeared first on The Defined Dish.

Grilled Steak and Chimichurri Pasta Salad

Grilled Steak and Chimichurri Pasta Salad on platter with extra sauce on side.I will go ahead and say it — this Grilled Steak and Chimichurri Orzo Salad is the pasta salad of…

The post Grilled Steak and Chimichurri Pasta Salad appeared first on The Defined Dish.

Grilled Steak and Chimichurri Pasta Salad on platter with extra sauce on side.

I will go ahead and say it — this Grilled Steak and Chimichurri Orzo Salad is the pasta salad of the summer. I am calling it now!

Grilled Steak and Chimichurri Pasta Salad on platter with extra sauce on side as well as plates and napkins.

This time of year, you really can’t keep me away from the grill so I Iove to think of new recipes to create. Because pasta salads are so popular this time of year, I wanted to create a recipe that utilized grilled veggies and a protein and I love how this Grilled Steak and Chimichurri Orzo Salad turned out! Pasta salads are usually seen as an accompaniment to a larger meal but this dish is sure to be the star of the show.

Grilled Steak and Chimichurri Pasta Salad on oval platter with spoon in it.

Other than the perfectly grilled veggies and steak, the chimichurri is what really sets this pasta salad over the edge. It has such a fresh flavor from the herbs, plus a slight kick from the jalapeño that brightens the dish and makes it feel much lighter than a traditional pasta salad — while also filling from the steak!

Ingredients:

  • Orzo Pasta
  • Fresh Parsley Leaves
  • Fresh Cilantro leaves
  • Garlic
  • Jalapeño
  • Extra Virgin Olive Oil
  • Red Wine Vinegar
  • Freshly Squeezed Lemon Juice
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Corn
  • Red Onion
  • Red Bell Pepper
  • Zucchini
  • Flap Steak
Grilled Steak and Chimichurri Pasta Salad on platter with extra sauce on side.

Step-by-Step:

Step One: Cook the Orzo

Bring a pot of water to a boil. Add the orzo and cook according to package directions. Drain and set aside.

Step Two: Make the Chimichurri

In a food processor or wide-mouth jar using an immersion blender, place all of the chimichurri ingredients and blend until just smooth. Set aside.

Step Three: Prep the Veggies

Place the corn, sliced onion, bell pepper, and zucchini on a large sheet pan, and drizzle with 3 tablespoons of the oil, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Set aside.

Step Four: Prep the Steak

Add the steak to a platter and drizzle with the remaining 2 tablespoons of oil and season both sides evenly with 1 ½ teaspoon salt, and ¾ teaspoon black pepper. Set aside while your grill heats.

Step Five: Grill the Steak (Weber Wood Pellet Grill Method):

Fill the grill with the Oak or Hickory wood pellets and preheat to 450℉. When the grill is ready, oil the grates. Place the steak and veggies directly on the grill grates and grill until a golden crust and grill marks appear, the veggies should be tender but not overly soft and the steak should be cooked to medium. See notes below on timing and flipping instructions.

Grilled veggies on platter.

Step Six: Assemble the Pasta Salad

Place the orzo in a large bowl. When the veggies are cool enough to handle- dice up the onion and red bell pepper, remove the corn from the cobb, and slice the zucchini into thin half-moons. Add to the bowl of orzo. Dice the steak into ½-inch cubes and add to the bowl along with the chimichurri sauce. Toss until well coated. Finish with fresh chopped cilantro and parsley for garnish.

Grilled Steak and Chimichurri Pasta Salad ingredients in large bowl before it is tossed.

Recipe FAQs:

Can I make the chimichurri in advance?

Yes! But I would suggest only making it up to one day in advance for extra freshness. Store in the fridge!

I can’t find flap steak — what else can I use?

Flank or skirt steak would work here as well!

Could i make this vegetarian?

Absolutely! Omit the steak if you prefer and double up the veggies for an extra-filling dish.

I hope y’all love this pasta salad recipe as much as I do! Comment below once you try it!

For More Pasta Salad Recipes:

Creamy Italian Pasta Salad

Green Goddess Pasta Salad

Grilled Antipasto Pasta Salad

Grilled Steak and Chimichurri Pasta Salad on oval platter with spoon in it.
Print

Grilled Steak and Chimichurri Pasta Salad

Total Time 50 minutes
Servings 5
Calories 629kcal
Author Alex Snodgrass

Ingredients

  • 9 ounces orzo pasta

For the Chimichurri:

  • 1 cup packed parsley leaves, plus more for garnish
  • 1 cup packed cilantro leaves, plus more for garnish
  • 2 garlic cloves, minced
  • 1 jalapeno, seeds and stem removed and roughly chopped
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the Grilled Steak and Veggies:

  • 2 ears of corn
  • 1 small red onion, sliced into ½-inch rounds
  • 1 large red bell pepper seeds and stem removed, cut into 3-inch-wide strips
  • 1 large zucchini, cut in half lengthwise
  • 1 lb flap steak
  • 5 tablespoons extra virgin olive oil, divided
  • 1 ½ teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided

Instructions

Cook the Orzo:

  • Bring a pot of water to a boil. Add the orzo and cook according to package directions. Drain and set aside.

Make the Chimichurri:

  • In a food processor or wide-mouth jar using an immersion blender, place all of the chimichurri ingredients and blend until just smooth. Set aside.

Prep the Veggies and Steak:

  • Place the corn, sliced onion, bell pepper, and zucchini on a large sheet pan, and drizzle with 3 tablespoons of the oil, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Set aside.
  • Add the steak to a platter and drizzle with the remaining 2 tablespoons of oil and season both sides evenly with 1 ½ teaspoon salt, and ¾ teaspoon black pepper. Set aside while your grill heats.

Grill the Steak (Weber Wood Pellet Grill Method):

  • Fill the grill with the Oak or Hickory wood pellets and preheat to 450℉.
  • When the grill is ready, oil the grates. Place the steak and veggies directly on the grill grates and grill until a golden crust and grill marks appear, the veggies should be tender but not overly soft and the steak should be cooked to medium. See notes below on timing and flipping instructions.

Grill the Steak (Traditional Grill Method):

  • Preheat the grill to 450℉. When the grill is hot, 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.
  • See notes below on timing and flipping instructions.

Assemble the Pasta Salad:

  • Place the orzo in a large bowl. When the veggies are cool enough to handle- dice up the onion and red bell pepper, remove the corn from the cobb, and slice the zucchini into thin half-moons. Add to the bowl of orzo.
  • Dice the steak into ½-inch cubes and add to the bowl along with the chimichurri sauce. Toss until well coated. Finish with fresh chopped cilantro and parsley for garnish.

Notes

Grill Timing and Tips:
  • The onions should take about 5 minutes, flipping halfway through.  
  • The zucchini and bell pepper should take about 8 minutes, flipping halfway through.
  • The corn should take 10 to 12 minutes, turning every 3 to 4 minutes.
  • The steak should take 10 to 12 minutes, flipping halfway through, the temperature should read about 135℉ for medium.  

Nutrition

Calories: 629kcal | Carbohydrates: 52g | Protein: 29g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.002g | Cholesterol: 54mg | Sodium: 1051mg | Potassium: 816mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2173IU | Vitamin C: 61mg | Calcium: 69mg | Iron: 4mg

Food Photography and Styling by Eat Love Eats.

The post Grilled Steak and Chimichurri Pasta Salad appeared first on The Defined Dish.

Halal-Inspired Chicken and Rice Skillet

Halal-Inspired Chicken and Rice Skillet served in bowls with toppings.This Halal-Inspired Chicken and Rice Skillet is sure to become a favorite when you are craving those Halal flavors at…

The post Halal-Inspired Chicken and Rice Skillet appeared first on The Defined Dish.

Halal-Inspired Chicken and Rice Skillet served in bowls with toppings.

This Halal-Inspired Chicken and Rice Skillet is sure to become a favorite when you are craving those Halal flavors at home!

Halal-Inspired Chicken and Rice Skillet served in bowls with toppings.

The flavors of this recipe are inspired by the chicken and rice bowls created by Halal food trucks and The Halal Guys restaurants, if you are familiar. To simplify this recipe for the homecooked version, I decided to make this into one skillet and I love how it turned out.

Halal-Inspired Chicken and Rice Skillet with toppings scattered around.

You’ll start by making your spice blend that will be used for both the chicken and the rice. Once your chicken is seared, you will begin your rice then add your chicken back into the skillet to let it finish cooking along with the rice. While your chicken and rice cook, you can quickly whip up the delicious Halal white sauce, plus get your toppings ready for serving.

Halal-Inspired Chicken and Rice Skillet with scoop out of it.

Ingredients: For the Skillet

  • Garlic Powder
  • Dried Oregano
  • Ground Coriander
  • Ground Cumin
  • Smoked Paprika
  • Ground Turmeric
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Boneless Skinless Chicken Thighs
  • Avocado Oil
  • Unsalted Butter
  • Yellow Onion
  • Basmati White Rice
  • Lemon Zest and Juice
  • Low-Sodium Chicken Broth
  • Fresh Parsley
  • Plus a few more ingredients for the White Sauce and serving!
Halal-Inspired Chicken and Rice Skillet served in bowls with toppings.

Step-by-Step:

Step One: Make the Seasoning Blend

In a small bowl, combine the garlic powder, oregano, coriander, cumin, smoked paprika, turmeric, salt and pepper. Set aside.

Step Two: Season the Chicken

Pat the chicken dry then season both sides of the chicken with 2 tablespoons of the spice mixture, reserving the rest for the rice.

Step Three: Sear the Chicken

Heat the oil in a large, deep skillet over medium-high heat. When hot, add the chicken in a single layer and cook on both sides until a golden-brown crust forms, 2 to 3 minutes per side. The chicken does not need to be fully cooked yet. Set the browned chicken on a clean plate and set aside.

Step Four: Start the Rice

Reduce the heat beneath the skillet to medium. Add the butter and let melt. Next, add the onions and cook, stirring, until they begin to soften, about 2 minutes. Add the rice and toss to combine. Stir in the remaining spice mixture and lemon zest. Cook, stirring, to toast the rice and spices, about 2 minutes.

Step Five: Continue Cooking the Chicken and Rice

Add the lemon juice, chicken broth, and parsley and stir to combine. Bring to a rapid simmer. Once simmering, reduce the heat to a light simmer and nestle the chicken and any of its juices back into the skillet. Cover and cook, simmering lightly, for 20 minutes. Remove from heat but keep the cover on and allow the rice to steam for another 5 more minutes.

Step Six: Make the White Sauce

Meanwhile, in a small bowl whisk together the white sauce ingredients. Set aside.

Step Seve: Serve and Enjoy!

To serve, ladle the chicken and rice in a shallow bowl. Add some shredded lettuce, diced tomatoes, a drizzle of the white sauce, and a drizzle of sriracha. Serve with warm pita and enjoy!

Halal-Inspired Chicken and Rice Skillet served in bowls with toppings.

Recipe FAQs:

Can I make the white sauce in advance?

Yes! It lasts for 2 to 3 days in the fridge.

If making this for meal prep, how would you store and reheat?

I would store the chicken and rice in glass containers separate from the toppings so you can easily pop them into the oven to reheat! You can warm in the oven at 350F for 12-15 minutes, or until chicken is warmed through, then top with the shredded lettuce, diced tomatoes, a drizzle of the white sauce, and a drizzle of sriracha.

This Halal-Inspired Chicken and Rice Skillet is great for meal prep and is sure to become a family favorite! Comment below once you make it!

For more chicken skillets:

Chicken and Rice Taco Skillet

Skillet Creamed Corn Chicken

Creamy Ricotta Chicken and Orzo Skillet

Halal-Inspired Chicken and Rice Skillet served in bowls with toppings.
Print

Halal-Inspired Chicken and Rice Skillet

Total Time 50 minutes
Servings 6 people
Author Alex Snodgrass

Ingredients

For the Chicken and Rice Skillet:

  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoons ground turmeric
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 lbs boneless skinless chicken thighs, trimmed of excess fat
  • 2 tablespoons avocado oil
  • 2 tablespoons unsalted butter
  • 1 cup finely diced yellow onion (about ½ an onion)
  • 1 cup basmati white rice, rinsed until the water runs clear
  • Zest of ½ lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ½ cups low-sodium chicken broth
  • 2 tablespoons freshly chopped parsley

For the White Sauce:

  • ½ cup plain Greek yogurt
  • 1/3 cup mayo
  • 2 garlic cloves, minced
  • 2 teaspoons distilled white vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon cane sugar (sub coconut sugar)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon minced parsley leaves

Optional, For Serving:

  • 2 cup shredded iceberg lettuce
  • 2 Roma tomatoes, diced
  • Warm pita bread
  • Sriracha

Instructions

Make the Chicken and Rice Skillet:

  • In a small bowl, combine the garlic powder, oregano, coriander, cumin, smoked paprika, turmeric, salt and pepper. Set aside.
  • Pat the chicken dry then season both sides of the chicken with 2 tablespoons of the spice mixture, reserving the rest for the rice.
  • Heat the oil in a large, deep skillet over medium-high heat. When hot, add the chicken in a single layer and cook on both sides until a golden-brown crust forms, 2 to 3 minutes per side. The chicken does not need to be fully cooked yet. Set the browned chicken on a clean plate and set aside.
  • Reduce the heat to medium. Add the butter and let melt. Add the onions and cook, stirring, until they begin to soften, about 2 minutes.
  • Add the rice and toss to combine. Stir in the remaining spice mixture and lemon zest. Cook, stirring, to toast the rice and spices, about 2 minutes.
  • Add the lemon juice, chicken broth, and parsley and stir to combine. Bring to a rapid simmer. Once simmering, reduce the heat to a light simmer and nestle the chicken and any of its juices back into the skillet. Cover and cook, simmering lightly, for 20 minutes. Remove from heat but keep the cover on and allow the rice to steam for another 5 more minutes.

Make the White Sauce:

  • Meanwhile, in a small bowl whisk together the white sauce ingredients. Set aside.

Serve:

  • To serve, ladle the chicken and rice in a shallow bowl. Add some shredded lettuce, diced tomatoes, a drizzle of the white sauce, and a drizzle of sriracha. Serve with warm pita and enjoy!

Photography and styling by Eat Love Eats.

The post Halal-Inspired Chicken and Rice Skillet appeared first on The Defined Dish.

Chili Crisp Chicken Bowls

Chili Crisp Chicken Bowl assembled with extra herbs around.These Chili Crisp Chicken Bowls were an Instagram creation that needed a place on the blog! Spicy, fresh, and all…

The post Chili Crisp Chicken Bowls appeared first on The Defined Dish.

Chili Crisp Chicken Bowl assembled with extra herbs around.

These Chili Crisp Chicken Bowls were an Instagram creation that needed a place on the blog! Spicy, fresh, and all around a great weeknight meal.

Chili Crisp Chicken Bowl assembled with extra herbs around.

I love a weeknight chicken bowl and these bowls could not be more simple! To start, you will make the cucumber salad, which is the star of the dish. The cucumbers and herbs add a delicious freshness to the bowls while the rice vinegar and Fly By Jing Sichuan Chili Crisp add a zing. It is the perfect pairing! Once your salad is assembled, you will sear your simply seasoned chicken then be ready to assemble.

Close up of Chili Crisp Chicken Bowl in black bowl.

Ingredients:

  • Persian or Mini Cucumbers
  • Geen Onions 
  • Toasted Sesame Seeds
  • Salt
  • Freshly Ground Black Pepper
  • Fly By Jing Sichuan Chili Crisp
  • Rice Vinegar
  • Fresh Cilantro 
  • Fresh Thai Basil 
  • Fresh Mint
  • Boneless Skinless Chicken Thighs 
  • Fly by Jing Mala Spice Mix 
  • Avocado Oil
  • Prepared Brown Cice
  • Lime Wedges
Ingredients for Chili Crisp Chicken Bowls scattered on counter.

Step-by-Step:

Step One: Prepare the Cucumber Salad

In a medium-sized bowl, add all of your cucumber salad ingredients and stir to combine. Set aside while you prepare the rest of the dish.

Cucumber salad assembled in large white bowl.

Step Two: Season the Chicken

Season each side of the chicken with the Mala Spice Mix and salt.

Seasoned raw chicken on white platter.

Step Three: Sear the Chicken

In a large skillet and the avocado oil and heat over medium-high. Once the oil is hot, add the chicken thighs and cook until golden brown and cooked through, about 3-4 minutes per side.

Seared chicken on white platter.

Step Four: Slice the Chicken

Transfer the cooked chicken to a cutting board and let rest for a few minutes then slice.

Step Five: Assemble the Bowls

Next, add your prepared brown rice to each bowl, then add the chicken and top with the cucumber salad. Add additional herbs and chili crisp, plus lime wedges. Serve and enjoy!

Chili Crisp Chicken Bowl assembled in black bowl.

I hope you love these Chili Crisp Chicken Bowls as much as I do! Comment below once you make them!

For More Chicken Bowl Recipes:

Santa Fe Chicken Bowl

Harissa Avocado Chicken Bowls

Blackened Chicken and Sweet Potato Bowls

Chicken and Cilantro Rice Bowls with Tahini

Chili Crisp Chicken Bowl assembled in black bowl.
Print

Chili Crisp Chicken Bowls

Servings 2
Author Alex Snodgrass

Ingredients

For the Cucumber Salad:

  • 3 Persian or mini cucumbers thinly sliced
  • 3 green onions thinly sliced
  • 2 tbsp toasted sesame seeds
  • Pinch of kosher salt
  • Pinch of black pepper
  • 2 tablespoons Fly By Jing Sichuan Chili Crisp, plus more for serving
  • 2 tablespoons rice vinegar
  • 2 tablespoons loosely chopped cilantro plus more for serving
  • 2 tablespoons loosely chopped Thai basil plus more for serving
  • 1 tablespoon loosely chopped mint plus more for serving

For the Chicken:

  • 1 lb boneless skinless chicken thighs trimmed of excess fat
  • 2 tablespoons Fly by Jing Mala Spice Mix (see note)
  • 1 teaspoon kosher salt
  • 2 tablespoons avocado oil

For Serving:

  • Prepared brown rice
  • Lime wedges

Instructions

Prepare the Cucumber Salad:

  • In a medium-sized bowl, add all of your cucumber salad ingredients and stir to combine. Set aside while you prepare the rest of the dish.

Prepare the Chicken:

  • Season each side of the chicken with the Mala Spice Mix and salt.
  • In a large skillet and the avocado oil and heat over medium-high. Once the oil is hot, add the chicken thighs and cook until golden brown and cooked through, about 3-4 minutes per side.
  • Transfer the cooked chicken to a cutting board and let rest for a few minutes then slice.

Assemble:

  • Next, add your prepared brown rice to each bowl, then add the chicken and top with the cucumber salad. Add additional herbs and chili crisp, plus lime wedges. Serve and enjoy!

Notes

If you cannot get Fly by Jing Mala Spice Mix, salt and pepper works fine! You can do a total of 1 teaspoon of salt and 1/2 teaspoon of black pepper.

The post Chili Crisp Chicken Bowls appeared first on The Defined Dish.

Pork Pastor Skewers

Pork Pastor Skewers assembled on plate. Limes and pickled onions scattered around.I love the flavor of al pastor and knew I needed to bring the flavor into my kitchen. These Pork…

The post Pork Pastor Skewers appeared first on The Defined Dish.

Pork Pastor Skewers assembled on plate. Limes and pickled onions scattered around.

I love the flavor of al pastor and knew I needed to bring the flavor into my kitchen. These Pork Pastor Skewers are even more delicious than I could have imagined!

Pork Pastor Skewers assembled on plate. Limes and pickled onions scattered around.

Here’s another #DDGrillWeek 2024 recipe I cannot get enough of! Although al pastor is traditionally prepared on a rotating vertical spit grill, I brought the flavor to my grill by skewering the marinated meat and cooking until slightly charred but still soft. The meat is marinated in a sweet, tangy, and smoky sauce that is sweetened with pineapple and packed with so much flavor that I cannot get enough of!

Pork Pastor Skewers plated over rice in blue bowl.

You will also set aside some of the marinade to baste the pork while it is grilling and you will serve additional sauce drizzled over top of the final bowl. Which, let’s discuss how this is served! I like to serve these in a bowl over cilantro-lime rice (I make the rice from this recipe!), with guacamole, pickled red onions, cilantro, and a wedge of lime.

Ingredients:

  • Pineapple
  • Distilled White Vinegar
  • Ancho Chile Powder 
  • Chili Powder
  • Ground Cumin
  • Ground Cinnamon
  • Fresh Oregano Leaves
  • Garlic
  • Freshly Squeezed Lime Juice
  • Freshly Squeezed Orange Juice
  • Low-Sodium Chicken Broth
  • Salt
  • Freshly Ground Black Pepper
  • Pork Tenderloin 
  • Prepared Cilantro-Lime Rice
  • Pickled Red Onions
  • Guacamole
  • Fresh Cilantro Leaves
  • Lime

Recipe Step-by-Step: Gas Grill Method

Step One: Make the Pork Marinade

In a high-speed blender, combine all of the pastor sauce ingredients and blend until smooth. Reserve 1 cup of the sauce and store in the fridge until ready to use when cooking and serving the pork.

Step Two: Marinate the Pork

To a large bowl, add the cubed pork, salt, and pepper with the remaining pastor sauce. Cover and marinade in the fridge for at least 2 hours.

Pork Pastor marinating in white bowl.

Step Three: Assemble the Skewers

Next, thread the pork and pineapple onto the skewers. Hold two skewers side by side, parallel to one another, upright, and carefully thread the pork and pineapple onto the skewers. I like to do 3 to 4 cubes of pork, then a pineapple cube, then repeat. Using two skewers together makes it easier to flip and less likely to spin or slither off.

Pork Pastor Skewers assembled on sheet pan before grilling.

Step Four: Prep the Grill

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 Skewers

Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the edges will be slightly charred and the middle of the pieces should be soft, juicy, and cooked through.

Step Six: Serve and Enjoy

Serve the skewers over cilantro-lime rice and drizzle with a bit of the remaining pastor sauce. Add a scoop of guacamole alongside the skewers. Top with pickled red onions, a little cilantro, and a wedge of lime on the side!

Pork Pastor Skewers assembled on plate. Limes and pickled onions scattered around.

Recipe FAQs:

Could I serve this in tortillas instead?

You can serve this however you prefer! I like serving in bowls, but you can always set up a taco bar instead.

I am worried about the spice level, any suggestions?

While I do not find these too spicy, I know others can be more spice-sensitive. Try 1 teaspoon of the ancho chile powder instead if preferred!

I hope y’all enjoy these skewers as much as I do! Comment below once you try them!

For More Skewer Recipes:

Grilled BBQ Chicken Skewer Salad

Spicy Curried Shrimp Skewers with Grilled Veggie Couscous

Grilled Sesame Chicken Skewers

Bang Bang Shrimp Skewers with Sesame Slaw

Pork Pastor Skewers plated over rice in blue bowl.
Print

Pork Pastor Skewers

Gluten-Free, Dairy-Free, Paleo (if modified), Whole30 (if modified)
Prep Time 20 minutes
Cook Time 15 minutes
Marinating 2 hours
Servings 5
Author Alex Snodgrass

Ingredients

For the Pastor Sauce:

  • 2 cups medium-diced pineapple
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons ancho chile powder (see note)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 tablespoon fresh oregano leaves
  • 4 garlic cloves
  • ¼ cup freshly squeezed lime juice
  • ¼ cup freshly squeeze orange juice
  • ½ cup low-sodium chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the Pork:

  • 2 pounds pork tenderloin excess fat removed and cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the Skewers:

  • Ten 6-inch skewers (if wooden, pre-soak for 15 minutes)
  • 1 cup medium diced pineapple

For the Bowls:

  • 1 cup prepared cilantro-lime rice (sub cauliflower rice for paleo and Whole30)
  • Pickled red onions
  • Guacamole
  • Fresh cilantro leaves
  • 1 lime cut into wedges

Instructions

Marinate the Pork:

  • In a high-speed blender, combine all of the pastor sauce ingredients and blend until smooth. Reserve 1 cup of the sauce and store in the fridge until ready to use when cooking and serving the pork.
  • To a large bowl, add the cubed pork, salt, and pepper with the remaining pastor sauce. Cover and marinade in the fridge for at least 2 hours.

Assemble the Skewers:

  • Next, thread the pork and pineapple onto the skewers. Hold two skewers side by side, parallel to one another, upright and carefully thread the pork and pineapple onto the skewers. I like to do 3 to 4 cubes of pork, then a pineapple cube, then repeat. Using two skewers together makes it easier to flip and less likely to spin or slither off.

Grill the Skewers (Gas-Grill Method):

  • 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.
  • Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the edges will be slightly charred and the middle of the pieces should be soft, juicy, and cooked through.

Grill the Skewers (Weber XL Searwood Method): 

  • Add Mesquite pellets to the grill and preheat to 375℉ 
  • Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the middle of the pieces should be soft, juicy, and cooked through. 

To Serve:

  • Serve over cilantro-lime rice and drizzle with a bit of the remaining pastor sauce. Add a scoop of guacamole alongside the skewers. Top with pickled red onions, a little cilantro and a wedge of lime!

Notes

Ancho Chile Note: Ancho chile powder packs a punch of heat. If you want milder, use 1 teaspoon.

Photography and styling by Eat Love Eats.

The post Pork Pastor Skewers appeared first on The Defined Dish.

Monterey Melt Smash Burgers

Monterey Melt Smash Burger assembled on parchment paper.Whataburger fans rejoice — I’ve brought a classic home with these Monterey Melt Smash Burgers! Spicy, creamy, and just a…

The post Monterey Melt Smash Burgers appeared first on The Defined Dish.

Monterey Melt Smash Burger assembled on parchment paper.

Whataburger fans rejoice — I’ve brought a classic home with these Monterey Melt Smash Burgers! Spicy, creamy, and just a guilty pleasure I am so happy to now be able to make at home.

Monterey Melt Smash Burgers on parchment paper.

If you are not familiar, Whataburger is a fast-food chain that started in Texas and has since made it s way out of the state to other locations. Whataburger’s Monterey Melt is a fanatic cult classic, but unfortunately not on the menu year-round. It’s a favorite order for Clayton when it is on the menu so I finally decided to remake it for #DDGrillWeek 2024!

Monterey Melt Smash Burger assembled on parchment paper.

The Monterey Melt consists of two beef patties topped with Monterey and American cheese, peppers and onions then finished with Whataburger’s Jalapeño ranch sauce. I’ve followed this pretty closely with even making my own Jalapeño Ranch, but with a Greek yogurt base that adds a delicious tanginess, plus makes it easier to make than a mayo-based dressing.

Ingredients:

  • Plain Greek Yogurt
  • Extra Virgin Olive Oil
  • Distilled White Vinegar
  • Jalapeño 
  • Garlic
  • Fresh Parsley
  • Fresh Dill
  • Onion Powder
  • Salt
  • Black Pepper
  • Ground Beef
  • Poblano Peppers 
  • Yellow Onion 
  • Avocado Oil
  • White Bread Buns: Sub Gluten-Free Buns
  • Salted Butter
  • Yellow Mustard
  • American Cheese
  • Monterey Jack Cheese

Step-by-Step:

Step One: Make the Jalapeño Ranch

In a blender or using an immersion blender in a wide-mouth jar, combine all of the Jalapeño Ranch ingredients and blend until smooth. Refrigerate until ready to serve. This keeps well for 5 to 7 days in the fridge.

Jalapeño ranch for Monterey Melt Smash Burgers in glass jar.

Step Two: Portion the Ground Beef

Divide the ground beef into 8 equal portions (about 3 ounces each). Roll them into balls, being careful not to overwork the meat, and set them on a baking sheet. Set aside.

Step Three: Cook the Peppers and Onions

Heat the grill over medium-high heat (between 400 and 450℉) with a griddle on top. When the griddle is hot, add 2 tablespoons of oil and the sliced peppers and onions. Sprinkle with a pinch of salt and pepper. Cook, tossing often, until the veggies are tender, about 8 minutes total. When the veggies are cooked through, transnfer them to a plate or bowl and cover with foil to keep warm. Set aside.

Step Four: Toast the Buns

Butter and toast buns over medium heat until golden on the buttered side. Transfer to a platter and set aside.

Step Five: Begin Cooking the Burgers

Place 4 burger balls onto the hot griddle. Working quickly, firmly smash straight down into a thin patty. Season the patties with a pinch of salt, pepper, a drizzle of yellow mustard. Cook for 2 minutes on the first side, or until seared and juices start to come to the surface.

Step Six: Add Cheese and FInish the Burgers

Scrape under the burger with a sturdy spatula and flip. Cover and cook for 1 more minute. Top half of the burgers with American cheese, and half with the Monterey Jack cheese. Transfer the cooked smashed burgers to a platter and continue until all of the burgers are done.

Step Seven: Assemble and Serve!

Place one American cheese-covered smash burger on the bottom of the bun, then top with a Monterey Jack cheese-covered smash burger. Top the double patties with the onion and pepper mixture and then a very generous drizzle of the Jalapeño Ranch. Serve and enjoy!

Monterey Melt Smash Burgers being assembled on parchment paper.

Recipe FAQ:

Can I make the Jalapeño Ranch in advance?

Yes! This keeps well for 5 to 7 days in the fridge.

Can I make this gluten-free?

You can make some swaps when serving to make this gluten-free! You can serve on a gluten-free bun, in a lettuce wrap, or over greens!

Monterey Melt Smash Burgers on parchment with ranch in background.

I hope y’all love these Monterey Melt Smash Burgers as much as my husband and I do! Comment below once you make these!

For More Recipes:

Juicy Indoor Burgers with Burger Sauce

Greek-Inspired Grilled Lamb Burgers

Avocado Turkey Burgers

Oven Fries

Monterey Melt Smash Burger assembled on parchment paper.
Print

Monterey Melt Smash Burgers

Gluten-Free if Modified
Total Time 45 minutes
Servings 4
Author Alex Snodgrass

Ingredients

For the Jalapeño Ranch:

  • 1 cup plain greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon distilled white vinegar
  • 1 jalapeño, stem and seeds removed and roughly chopped
  • 2 garlic cloves, minced
  • ¼ cup roughly chopped parsley
  • ¼ cup roughly chopped dill fronds
  • ½ teaspoon onion powder
  • ½ teaspoon Kosher salt

For the Smash Burgers:

  • 1.5 lbs ground beef
  • 2 medium-sized poblano peppers, seeds and stem removed, halved and thinly sliced
  • 1 small yellow onion, halved and thinly sliced
  • 2 tablespoons avocado oil
  • Salt and pepper
  • 4 soft white bread buns, sub gluten-free buns for gluten-free
  • 2 tablespoons salted butter
  • 2 tablespoons yellow mustard
  • 4 slices American cheese
  • 4 slices Monterey jack cheese

Instructions

Make the Jalapeño Ranch:

  • In a blender or using an immersion blender in a wide-mouth jar, combine all of the Jalapeño Ranch ingredients and blend until smooth. Refrigerate until ready to serve. This keeps well for 5 to 7 days in the fridge.

Make the Smash Burgers, Grilled Onions, and Peppers:

  • Divide the ground beef into 8 equal portions (about 3 ounces each). Roll them into balls, being careful not to overwork the meat, and set them on a baking sheet. Set aside.
  • Heat the grill over medium-high heat (between 400 and 450℉) with a griddle on top.
  • When the griddle is hot, add 2 tablespoons of oil and the sliced peppers and onions. Sprinkle with a pinch of salt and pepper. Cook, tossing often, until the veggies are tender, about 8 minutes total. When the veggies are cooked through, transnfer them to a plate or bowl and cover with foil to keep warm. Set aside.
  • Butter and toast buns over medium heat until golden on the buttered side. Transfer to a platter and set aside.
  • Place 4 burger balls onto the hot griddle. Working quickly, firmly smash straight down into a thin patty. Season the patties with a pinch of salt, pepper, a drizzle of yellow mustard. Cook 2 minutes on the first side, or until seared and juices start to come to the surface.
  • Scrape under the burger with a sturdy spatula and flip. Cover and cook for 1 more minute. Top half of the burgers with American cheese, and half with the Monterey Jack cheese. Transfer the cooked smashed burgers to a platter and continue until all of the burgers are done.

Assemble and Serve:

  • Place one American cheese-covered smash burger on the bottom of the bun, then top with a Monterey Jack cheese-covered smash burger. Top the double patties with the onion and pepper mixture and then a very generous drizzle of the Jalapeño Ranch. Serve and enjoy!

Photography and styling by Eat Love Eats.

The post Monterey Melt Smash Burgers appeared first on The Defined Dish.

Spicy Coconut Grilled Chicken Lettuce Wraps

Spicy Coconut Grilled Chicken Lettuce Wraps assembled with additional limes and picked shallots surrounding.I have plenty of chicken wrap recipes on my website but these Spicy Coconut Grilled Chicken Lettuce Wraps are in…

The post Spicy Coconut Grilled Chicken Lettuce Wraps appeared first on The Defined Dish.

Spicy Coconut Grilled Chicken Lettuce Wraps assembled with additional limes and picked shallots surrounding.

I have plenty of chicken wrap recipes on my website but these Spicy Coconut Grilled Chicken Lettuce Wraps are in a league of their own! So much flavor packed into such a delicious bite.

Spicy Coconut Grilled Chicken Lettuce Wraps assembled with additional limes and picked shallots surrounding.

Grilled chicken is a go-to at my house during grilling season but I am always trying to think of new ways to keep it interesting! So for #DDGrillWeek 2024, I wanted to pack some delicious flavor into chicken thighs and then pile them into lettuce wraps.

The star of the show here is the combination of the green curry paste and coconut milk! Those two along with ginger, cilantro, and a few other ingredients come together to make a beautiful marinade for your chicken, plus you will reserve some of it to drizzle on top of your lettuce wraps when serving. Paired with some quick-pickled shallots, more cilantro, mint, and peanuts, you will be going back for seconds with these Spicy Coconut Grilled Chicken Lettuce Wraps!

Ingredients:

  • Unsweetened Coconut Milk  
  • Green Curry Paste: I like Mae Ploy brand
  • Grated Ginger: From a jar
  • Fresh Cilantro Leaves
  • Fish Sauce 
  • Coconut Aminos  
  • Coconut Sugar 
  • Lime Zest
  • Kosher Salt
  • Boneless, Skinless Chicken Thighs
  • Shallots
  • Rice Vinegar
  • Butter Lettuce
  • Fresh Mint Leaves
  • Crushed Unsalted Peanuts  

Recipe Step-by-Step:

Step One: Make the Chicken Marinade

In a high-speed blender or wide-mouth jar using an immersion blender, combine the coconut milk, green curry paste, garlic, ginger, cilantro, fish sauce, coconut aminos, coconut sugar, lime zest, and salt. Blend until smooth. Reserve ½ cup of the marinade and refrigerate until ready to use.

Marinade for Spicy Coconut Grilled Chicken Lettuce Wraps in blender.

Step Two: Marinate the Chicken

Place the chicken thighs in a food storage container and pour the remaining marinade over the chicken and toss to coat. Cover and let marinade at room temperature for 30 minutes or in the fridge for up to 6 hours.

Spicy Coconut Chicken marinating in white bowl.

Step Three: Make the Quick-Pickled Shallots

Meanwhile, make the quick-pickled shallots by combining all of the ingredients in a small bowl and tossing to combine. These keep well in the fridge for about 4 days.

Quick-pickled shallots in glass bowl.

Step Four: Prepare the Grill

When ready to cook, 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 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

Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using some of the reserved coconut sauce (saving some for serving), use a grill brush and brush 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 and the internal temp is 165°F.

Step Six: Let the Chicken Rest

Remove from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.

Spicy Coconut Grilled Chicken on large white platter with lime wedges and fresh cilantro.

Step Seven: Serve and Enjoy!

To serve, place the sliced chicken in lettuce leaves and drizzle with some of the remaining sauce. Top with pickled shallots, crushed peanuts, fresh mint, cilantro, and a wedge of lime for squeezing.

Spicy Coconut Grilled Chicken Lettuce Wraps assembled with additional limes and picked shallots surrounding.

Recipe FAQs:

Can I marinate the chicken in advance?

Yes! You can let marinate at room temperature for 30 minutes or in the fridge for up to 6 hours. I would not suggest longer than this due to the coconut milk.

What is the best way to serve this to a crowd?

This recipe is great for a “build-your-own” set-up! I place the chicken on a platter, the lettuce leaves on a platter, then have all of the toppings in bowls for people to pick and choose how they want to top their lettuce wraps.

I hope y’all enjoy these lettuce wraps all season long! Comment below once you make them!

For More chicken Lettuce Wrap Recipes:

Gochujang Grilled Chicken Lettuce Wraps

Honey-Garlic Chicken Lettuce Wraps

Easy Rotisserie Chicken Lettuce Wraps with Peanut Sauce

Whole30 Chicken Lettuce Cups

Spicy Coconut Grilled Chicken Lettuce Wraps assembled with additional limes and picked shallots surrounding.
Print

Spicy Coconut Grilled Chicken Lettuce Wraps

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 47 minutes
Servings 6
Author Alex Snodgrass

Ingredients

For the Marinade:

  • 1 cup unsweetened coconut milk
  • 2 tablespoons green curry paste I like Mae Ploy brand
  • 4 garlic cloves
  • 1 teaspoon grated ginger
  • 1 cup fresh cilantro leaves
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut aminos
  • 2 tablespoons coconut sugar
  • Zest of 1 lime
  • 2 teaspoons Kosher salt
  • 3 pounds boneless skinless chicken thighs, trimmed of excess fat

For the Quick-Pickled Shallots:

  • 2 large shallots very thinly sliced
  • ¼ teaspoon kosher salt
  • ½ teaspoon fish sauce
  • 3 tablespoons rice vinegar

For the Lettuce Wraps:

  • 2 heads of butter lettuce leaves separated
  • ½ cup cilantro leaves
  • ½ cup mint leaves
  • ½ cup crushed unsalted peanuts

Instructions

Marinate the Chicken:

  • In a high-speed blender or wide-mouth jar using an immersion blender, combine the coconut milk, green curry paste, garlic, ginger, cilantro, fish sauce, coconut aminos, coconut sugar, lime zest, and salt. Blend until smooth. Reserve ½ cup of the marinade and refrigerate until ready to use.
  • Place the chicken thighs in a food storage container and pour the remaining marinade over the chicken and toss to coat. Cover and let marinade at room temperature for 30 minutes or in the fridge for up to 6 hours.

Make the Quick-Pickled Shallots:

  • Meanwhile, make the quick-pickled shallots by combining all of the ingredients in a small bowl and tossing to combine. These keep well in the fridge for about 4 days.

Grill the Chicken:

  • 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.
  • Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using some of the reserved coconut sauce (saving some for serving), use a grill brush and brush 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 and the internal temp is 165°F.
  • Remove from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.

Serve:

  • To serve, place the sliced chicken in lettuce leaves and drizzle with some of the remaining sauce. Top with pickled shallots, crushed peanuts, fresh mint, cilantro and a wedge of lime for squeezing.

Photography and styling by Eat Love Eats.

The post Spicy Coconut Grilled Chicken Lettuce Wraps appeared first on The Defined Dish.