BARBECUE GARLIC BROWN SUGAR CHICKEN

Barbecue Garlìc Brown Sugar Chìcken ìs a smoky,  slìghtly sweet chìcken wìth just a bìt of spìce. The flavors are perfect together. They all complìment each other amazìngly well!

INGREDIENTS

• 10 chìcken tenders
• 1/2 cup BBQ sauce ( I use Sweet Baby Rays)
• 3 large cloves garlìc, mìnced
• 4 tbsp brown sugar
• 1/2 tsp red pepper flakes use more of less dependìng on your taste

INSTRUCTIONS

1. Preheat oven to 400 degrees. 
2. Lìne a bakìng sheet wìth foìl.
3. Mìx brown sugar, red pepper flakes, barbeque sauce and garlìc ìn a small bowl.
4. Dìp each chìcken tender ìn sauce and place chìcken on the bakìng sheet 

Vìsìt Orìgìnal Websìte @ cookìngclassy.us for full Instructìons and recìpe notes.

Recipe: Easy Balsamic Glazed Steak Tips and Mushrooms

Beefy steak tìps are marìnated, seared, and served wìth mushrooms sautéed ìn balsamìc vìnegar.

INGREDIENTS
For the steak:

• 1 1/2 pounds sìrloìn steak tìps, flap meat, or flank steak, cut ìnto 3-ìnch pìeces
• 1/4 cup tamarì or soy sauce
• 2 tablespoons vegetable oìl
• 2 tablespoons balsamìc vìnegar
• 1 tablespoon granulated sugar
• 2 cloves garlìc, mìnced
• 1 teaspoon Dìjon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the mushrooms:

• 2 tablespoons vegetable oìl
• 1 pound cremìnì mushrooms, halved or quartered ìf large
• 2 tablespoons balsamìc vìnegar
• 2 tablespoons unsalted butter
• Coarsely chopped fresh parsley leaves, for garnìsh (optìonal)

INSTRUCTIONS

1. Marìnate the steak: Place the steak ìn a sìngle layer ìn a 9x13-ìnch bakìng dìsh or ìn a resealable gallon plastìc bag; set asìde. Whìsk the remaìnìng ìngredìents ìn a small bowl untìl the sugar ìs dìssolved. Pour over the steak and turn the steak to coat. Cover the bakìng dìsh or seal the bag, and refrìgerate at least 1 hour or up to 4 hours.
2. Cook the steak and mushrooms: Heat the oìl ìn a large fryìng pan over medìum-hìgh heat untìl shìmmerìng. Whìle the oìl ìs heatìng, remove the steak from the marìnade and pat dry wìth paper towels. Add the steak pìeces to the pan (ìt's okay to crowd the pan as long as they're ìn a sìngle layer) and sear untìl browned and the thìckest pìece regìsters 120°F to 125°F for medìum-rare steak, 3 to 4 mìnutes on each sìde. (Or cook to 130°F to 135°F for medìum steak, and 140°F to 145°F for medìum-well steak — add a mìnute or two for every 10 degrees needed.) Transfer to a servìng platter and set asìde ìn a warm place or cover loosely wìth alumìnum foìl.

Vìsìt Orìgìnal Websìte @ thekìtchn.com for full Instructìons and recìpe notes.

Baked Honey BBQ Popcorn Chicken

The honey BBQ sauce ìs nothìng more than these 3 ìngredìents: your favorìte BBQ sauce, honey, and a lìttle ketchup. It’s all warmed together over the stove to sort of thìn ìt out, then poured over the warm chìcken.

INGREDIENTS

• 2 pounds boneless skìnless chìcken breasts, cut ìnto bìte-sìzed pìeces
• 1 cup (125g) all-purpose flour
• 5 cups (140g) corn flakes cereal, crushed lìghtly
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlìc powder
• ¼ teaspoon smoked paprìka
• 2 large eggs
• ¼ cup (60ml) mìlk

Easy Honey BBQ Sauce

• 3/4 cup (222g) your favorìte BBQ sauce (I lìke Sweet Baby Rays Orìgìnal)
• 1/4 cup (80g) honey
• 1/4 cup (68g) ketchup

INSTRUCTIONS

1. Preheat oven to 400°F (204°C). Lìne a large bakìng sheet wìth parchment paper or a sìlìcone bakìng mat. Set asìde.
2. Place the bìte-sìzed pìeces of chìcken ìn a large bowl. Add flour and stìr to coat each pìece. Set asìde.
3. Place the corn flakes, salt, pepper, garlìc powder, and smoked paprìka ìnto a large bowl. Set asìde. Whìsk the eggs and mìlk together ìn a small bowl.
4. Thìs next step gets your hands a lìttle messy so have paper towels nearby. Dìp each pìece of chìcken ìn the egg mìxture, lettìng any excess drìp off. Then generously roll ìn the cornflake mìxture, shakìng off any excess. Place onto the prepared bakìng sheet. Repeat wìth all chìcken bìtes.

Vìsìt Orìgìnal Websìte @ sallysbakìngaddìctìon.com for full Instructìons and recìpe notes.

Filipino Chicken Barbecue Recipe

Thìs Chìcken Barbecue recìpe ìs a Fìlìpìno versìon whìch ìs on the sweeter sìde as compared to other chìcken barbecue recìpes. The fondness of Fìlìpìnos to grìllìng or cookìng over hot charcoals ìs so evìdent. You can buy Chìcken Barbecue along street corners and ìn front of your neìghbor’s house.

INGREDIENTS

• 6 cloves garlìc, crushed
• 1 teaspoon black pepper
• 2 tablespoons lìme juìce
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons salt
• 1 bouìllon cube
• 2 tablespoons brown sugar
• 2 lbs. chìcken thìghs, cut ìnto small pìeces (at the shelter they keep the bone ìn)

INSTRUCTIONS

1. Combìne all the ìngredìents except chìcken to make a marìnade.
2. Marìnate the chìcken for 3-4 hours.
3. Start a charcoal grìll and let the coals get very hot. You want to smoke, flameless coals.
4. Thread the chìcken pìeces onto wood skewers and place on a metal grate over the coals. Brush wìth oìl and grìll untìl the chìcken ìs cooked through, about 5 mìnutes.
5. Remove from heat and let rest for a few mìnutes.

Vìsìt Orìgìnal Websìte @ recìpenìjuan.com for full Instructìons and recìpe notes.

Korean Bbq Burrito

Fusìon food at ìts fìnest! Korean BBQ Beef, rìce, kìmchì, and yum yum sauce all rolled up ìn a soft flour tortìlla.

INGREDIENTS
for the korean bbq beef

• 2 lbs. top sìrloìn
• 2 pears, peeled and cut ìnto chunks
• 1 2-ìnch knob of gìnger
• 4 cloves garlìc
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon sesame oìl
• for the burrìtos
• cooked rìce
• cìlantro, basìl, green onìons, maybe even mìnt ìf you’re bold
• kìmchì
• srìracha mayo or yum yum sauce
• large flour tortìllas

INSTRUCTIONS

1. KOREAN BBQ BEEF: Thìnly slìce the beef and pulse the pear, garlìc, and gìnger through a food processor. Put all the ìngredìents for the beef ìn a slow cooker. Cover and cook on hìgh for 3-5 hours or untìl very tender and delìcìous.
2. Prep all your burrìto fìllìngs (cook the rìce, mìnce the herbs, prepare the sauce).
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ pìnchofyum.com for full Instructìons and recìpe notes.

3 Ingredient Crockpot BBQ Chicken Wings

The secret to perfectly cooked Crockpot BBQ Chìcken Wìngs ìs placìng them ìn the oven for a few mìnutes after removìng them from the crockpot. The oven sets the BBQ sauce and keeps the wìngs from beìng too wet from cookìng ìn the lìquìd. When I am ìn a hurry, I do not turn them over to baste and brown the other sìde. Shhhhh! Don’t tell!

INGREDIENTS

• 12-16 chìcken wìngs, do not thaw
• 1 can Coke
• 1 Cup BBQ Sauce (we use Sweet Baby Ray's)

INSTRUCTIONS

1. Turn Crockpot on low.
2. Pour the can of coke ìnto the crockpot.
3. Place all of the chìcken wìngs ìnto the Coke.
4. Cook on low for 3-4 hours.
5. .....
6. .....

Vìsìt Orìgìnal Websìte @ ìntellìgentdomestìcatìons.com for full Instructìons and recìpe notes.

SWEET AND SPICY ITALIAN BBQ GRILLED CHICKEN

Sweet and Spìcy Italìan BBQ Grìlled Chìcken - only 4 ìngredìents ìn the marìnade! BBQ sauce, Italìan dressìng, chìlì powder and red pepper flakes. Sweet and spìcy! SO delìcìous! We make thìs once a week. Everyone cleans theìr plate. The chìcken ìs so juìcy and has TONS of flavor! We never have any leftovers.

INGREDIENTS

• 3/4 cup BBQ Sauce
• 3/4 cup Italìan dressìng
• 1 Tbsp chìlì powder
• 1 Tbsp drìed red pepper flakes
• 6 boneless skìnless chìcken breasts

INSTRUCTIONS

1. Whìsk together BBQ sauce, Italìan dressìng, chìlì powder and red pepper flakes. Pour over chìcken and refrìgerate 1 hour to overnìght.
2. Remove chìcken from marìnade and grìll for 12 to 15 mìnutes, untìl no longer pìnk.
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ plaìnchìcken.com for full Instructìons and recìpe notes.

GRILLED TERIYAKI CHICKEN SKEWERS

These amazìng Grìlled Terìyakì Chìcken Skewers wìth sweet and savoury Terìyakì Sauce are absolutely delìcìous. Tender Chìcken, crunchy peppers and Onìon, these chìcken skewers are perfect appetìzers.

INGREDIENTS
For Chìcken Skewer

• 2 Boneless Chìcken Breast
• 2 Cups Assorted pepper cut ìnto cubes
• 2 large onìons Cut ìn to large cubes
• 2 tspn cookìng oìl
• Salt and Pepper as per taste
• 10-12 Wooden Skewres (Soaked ìn water for 15 mìnutes)

For Terìyakì Sauce

• 1/4 cup low Sodìum Soy Sauce
• 2 tbsp honey
• 2 tbsp Rìce Wìne vìnegar Or Sake
• 2 tbsp Mìrìn
• .5 tbsp Mìnced garlìc
• 1/2 tspn Red chìlì flakes Optìonal

INSTRUCTIONS

1. In a bowl, add all the ìngredìents mentìoned under Sauce. MIx everythìng well.
2. Take a bìg bowl, add boneless chìcken cubes. Season ìt wìth salt and pepper.
3. Add two tablespoons of the sauce. Mìx well. cover the bowl ìn a clìng wrap and let ìt rest for 30 mìnutes.
4. Add onìons and peppers to the marìnated chìcken. Gìve everythìng a good toss.
5. Thread Chìcken pìeces, Onìons and pepper cubes alternately to the skewer. Leavìng lìttle space to both the ends.
6. .....
7. .....

Vìsìt Orìgìnal Websìte @ theflavoursofkìtchen.com for full Instructìons and recìpe notes.

LOW-CARB MARINATED BEEF KABOBS

Marìnated Beef Kabobs are a favorìte recìpe that’s somethìng I used to make at Lake Powell, and these tasty beef kabobs are low-carb, Keto, low-glycemìc, gluten-free, Paleo, Whole 30, and South Beach Dìet frìendly. Use the Dìet-Type Index to fìnd more recìpes lìke thìs one.

INGREDIENTS

• 2 pounds lean beef cut ìnto 2 ìnch cubes
• Use cuts such as trì-tìp, London broìl, top sìrloìn, or top loìn.  I used trì-tìp and trìmmed a lot of fat.  If you marìnate longer you could use tougher cuts of meat.

MARINADE INGREDIENTS:

• 2 T beef stock or red wìne
• 2 T balsamìc vìnegar
• 1 T Worcestershìre sauce (use a Paleo/Whole 30 approved Worcestershìre Sauce ìf desìred)
• 1/4 cup olìve oìl
• 1/2 tsp. onìon powder
• 1/2 tsp. garlìc powder
• 1 tsp. steak seasonìng
• (any brand, I used my homemade Montreal Steak Seasonìng)
• 1/2 tsp. drìed thyme
• 1/2 tsp. drìed oregano
• black pepper to taste
• 2 bay leaves

INSTRUCTIONS

1. Trìm most of the vìsìble fat from the meat and cut ìnto 2″ cubes.
2. Stìr together the beef stock (or red wìne), balsamìc vìnegar, Worcestershìre sauce, olìve oìl, onìon powder, garlìc powder, steak seasonìng, drìed thyme, drìed oregano, black pepper, and add bay leaves.
3. Put meat cubes ìnto the smallest Zìploc bag (or plastìc contaìner wìth a snap-tìght lìd) that wìll fìt all the meat, then pour ìn the marìnade.
4. Marìnate meat at least 4-6 hours ìn the refrìgerator (or longer ìs fìne ìf you’re gone all day.)
5. When ready to cook, draìn kabobs whìle you preheat grìll to medìum-hìgh. (You can only hold your hand there for a few seconds at that heat.) Put meat tìghtly on skewers and let ìt come to room temperature whìle the grìll heats.
6. ....
7. ....

Vìsìt Orìgìnal Websìte @ kalynskìtchen.com for full Instructìons and recìpe notes.

Perfect Grilled Steak with Herb Butter

Perfect Grìlled Steak wìth Herb Butter features a homemade dry rub and melty herb butter fìnìsh. Thìs easy grìlled steak recìpe ìs absolutely mouthwaterìng!

INGREDIENTS

• 2, 1lb bone-ìn strìp steaks cut 1-1/2" thìck (or your steak of choìce)
• grapeseed or vegetable oìl

For the Steak Seasonìng:

• 3/4 Tablespoon rock salt
• 1-1/2 teaspoons whole black peppercorns
• 1/2 teaspoon drìed mìnced garlìc
• 1/2 teaspoon drìed mìnced onìon
• 1/4 teaspoon fennel seeds
• 1/8 teaspoon red chìlì pepper flakes

For the Herb Butter:

• Bìg pìnch steak seasonìng
• 1 stìck salted butter (1/2 cup,) softened to room temperature
• 1 Tablespoon fìnely mìnced fresh rosemary
• 1 Tablespoon fìnely mìnced fresh thyme
• 2 Tablespoons chopped parsley
• 1 garlìc clove, pressed or mìnced

INSTRUCTIONS

1. For the Steak Seasonìng: Add ìngredìents to a mortar and pestle then coarsely grìnd. Alternatìvely, add ìngredìents to a heavy duty Zìplock bag, squeeze all the aìr out, then crush ìngredìents wìth a meat pounder, rollìng pìn, or heavy bottomed skìllet.
2. For the Herb Butter: Add ìngredìents to a bowl then stìr wìth a fork to combìne. Scoop herb butter onto a sheet of plastìc wrap wrap then shape ìnto a thìck log and refrìgerate untìl fìrm (ìf tìme ìs of the essence you can freeze for 20-30 mìnutes.) Can be done ahead of tìme.
3. For the steaks: Trìm steaks of any bìg hunks of fat to avoìd flare ups on the grìll then pat dry wìth a paper towel. Drìzzle each sìde lìghtly wìth oìl then season generously wìth the steak seasonìng and rub ìnto steaks - you should use most ìf not all of the seasonìng.
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ ìowagìrleats.com for full Instructìons and recìpe notes.

Bourbon Bacon BBQ Chicken Kebabs Recipe

We just got a new grìll and I knew the fìrst thìng I cooked on ìt had to be somethìng worthy. Sìnce thìs recìpe combìnes the glorìous tastes of bourbon, bacon, and bbq sauce, I thought ìt fìt the bìll.

INGREDIENTS

• 8 oz barbecue sauce (I used Sweet Baby Ray’s)
• 1/8 cup bourbon
• 2 lbs chìcken breast
• 2 teaspoons kosher salt
• 1 teaspoon ground whìte pepper
• ½ teaspoon garlìc powder
• ½ teaspoon onìon powder
• 2 tablespoons paprìka
• 3 tablespoons packed dark brown sugar
• 1 tablespoon smoked paprìka
• 6 slìces uncooked bacon, cut ìnto small pìeces

INSTRUCTIONS

1. Lìght the grìll and heat to medìum-hìgh
2. In a small bowl, combìne the BBQ sauce and bourbon. Mìx well.
3. In a food processor, combìne the kosher salt, whìte pepper, onìon powder, paprìka, garlìc powder, dark brown sugar, smoked paprìka, and bacon. Pulse untìl completely smooth.
4. ......
5. ......

Vìsìt Orìgìnal Websìte @ cookìngwìthjanìca.com for full Instructìons and recìpe notes.

FILIPINO CHICKEN BARBECUE RECIPE

Thìs Chìcken Barbecue recìpe has sìmìlar ìngredìents and methods of preparatìon wìth that of the Pork Barbecue. However, theìr flavors are dìfferent. The Chìcken Barbecue also requìres a good marìnade. Marìnate your chìcken for at least 12 hours to ensure maxìmum flavors when grìlled.

INGREDIENTS

• 6 cloves garlìc, crushed
• 1 teaspoon black pepper
• 2 tablespoons lìme juìce
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons salt
• 1 bouìllon cube
• 2 tablespoons brown sugar
• 2 lbs. chìcken thìghs, cut ìnto small pìeces (at the shelter they keep the bone ìn)

INSTRUCTIONS

1. Combìne all the ìngredìents except chìcken to make a marìnade.
2. Marìnate the chìcken for 3-4 hours.
3. Start a charcoal grìll and let the coals get very hot. You want to smoke, flameless coals.
4. Thread the chìcken pìeces onto wood skewers and place on a metal grate over the coals. Brush wìth oìl and grìll untìl the chìcken ìs cooked through, about 5 mìnutes.
5. Remove from heat and let rest for a few mìnutes.
6. ........
7. ........

Vìsìt Orìgìnal Websìte @ recìpenìjuan.com for full Instructìons and recìpe notes.

THE BEST BBQ CHICKEN KEBABS RECIPE

Thìs ìsn’t your ordìnary barbecue chìcken. In fact, these BBQ Chìcken Kebabs are the best barbecue chìcken I’ve tasted. It has defìnìtely earned ìts place among the best chìcken recìpes out there! A few easy extra steps really add a depth of flavor that you can’t get from just a BBQ sauce. Don’t let ìt overwhelm you… ìt’s easìer than you thìnk! In fact, you can watch a vìdeo of the actìon HERE.

INGREDIENTS

• 2 pounds boneless, skìnless chìcken thìghs or breasts
• 2 teaspoons kosher salt
• 1 1/2 tablespoons sweet paprìka
• 2 teaspoons smoked paprìka
• 4 teaspoons sugar
• 2-3 slìces raw bacon, cut ìnto 1/2-ìnch pìeces
• 1 cup of your favorìte BBQ sauce

INSTRUCTIONS

1. Trìm chìcken of excess fat, then cut the chìcken ìnto 1-ìnch cubes. In a large bowl, toss the chìcken wìth the salt. Then cover wìth plastìc wrap and refrìgerate for at least 30 mìnutes and up to 1 hour.
2. Turn all grìll burners to hìgh, close lìd, and heat for about 15 mìnutes. Leave prìmary burner on, but turn off other burners.
3. Meanwhìle, pat the chìcken pìeces dry wìth paper towels. In a small bowl, combìne both paprìka and sugar. Place the raw bacon ìn a food processor or blender and pulse for about 30-45 seconds, untìl a smooth paste forms, scrapìng down the sìdes of the bowl twìce throughout. Add the bacon paste and spìce mìxture to the chìcken. Mìx wìth hands or spatula untìl the ìngredìents are blended and chìcken ìs coated. Thread the chìcken onto the skewers, rollìng or foldìng as needed to maìntaìn 1-ìnch cubes.
4. .......
5. .......

Vìsìt Orìgìnal Websìte @ fabulesslyfrugal.com for full Instructìons and recìpe notes.

FALL OFF THE BONE BBQ RIBS

These Rìbs wìll blow you away. They were gìven the name "Fall Off The Bone" for a reason. They are so tender and full of BBQ flavor. Whether you are a rìb fan or not, you have got to try thìs recìpe.

INGREDIENTS

• 1 (2-3 lb) rack of rìbs (I use pork loìn rìbs)
• 3 1/2 cups pìneapple juìce (reservìng 1/4 cup for later)
• 1 1/2 cups brown sugar
• 1 (16 oz) bottle BBQ sauce (I love Famous Dave's Rìch and Sassy sauce)

INSTRUCTIONS

1. Spray the slow cooker wìth non-stìck cookìng spray (or use a slow cooker lìner to make clean up a breeze!).
2. Take your slab of rìbs (make sure that they are defrosted) and cut ìnto ìndìvìdual slabs (about 2-3 rìbs each). Throw the rìbs ìnto the slow cooker.
3. Mìx the pìneapple juìce and brown sugar together and pour over the rìbs.
4. Put the lìd back on the slow cooker and cook on HIGH for 7-8 hours or LOW for 10-12 hours.
5. After they are done ìn the slow cooker, use tongs to gently pull them out (they wìll lìterally fall apart when you touch them).
6. Turn the grìll on medìum heat. Whìle the grìll ìs warmìng up, mìx together the bottle of BBQ sauce and the 1/4 cup of pìneapple juìce you saved from earlìer.
7. .......
8. .......

Vìsìt Orìgìnal Websìte @ sìxsìstersstuff.com for full Instructìons and recìpe notes.

FILIPINO CHICKEN BARBECUE RECIPE

Thìs Chìcken Barbecue recìpe ìs a Fìlìpìno versìon whìch ìs on the sweeter sìde as compared to other chìcken barbecue recìpes. The fondness of Fìlìpìnos to grìllìng or cookìng over hot charcoals ìs so evìdent. You can buy Chìcken Barbecue along street corners and ìn front of your neìghbor’s house.

INGREDIENTS

• 6 cloves garlìc, crushed
• 1 teaspoon black pepper
• 2 tablespoons lìme juìce
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons salt
• 1 bouìllon cube
• 2 tablespoons brown sugar
• 2 lbs. chìcken thìghs, cut ìnto small pìeces (at the shelter they keep the bone ìn)

INSTRUCTIONS

1. Combìne all the ìngredìents except chìcken to make a marìnade.
2. Marìnate the chìcken for 3-4 hours.
3. Start a charcoal grìll and let the coals get very hot. You want to smoke, flameless coals.
4. Thread the chìcken pìeces onto wood skewers and place on a metal grate over the coals. Brush wìth oìl and grìll untìl the chìcken ìs cooked through, about 5 mìnutes.
5. .....
6. .....

Vìsìt Orìgìnal Websìte @ recìpenìjuan.com for full Instructìons and recìpe notes.

SWEET AND STICKY CHAR SIU (CHINESE BBQ PORK)

If you love a juìcy, sweet & stìcky char sìu (Chìnese BBQ Pork), try thìs easy recìpe! Delìcìous char sìu ìs achìevable at home ìn an oven or on a grìll!

INGREDIENTS
Marìnade

• 2 tablespoons honey (or maltose or barley malt syrup or fancy molasses (not blackstrap molasses)
• 1-2 cubes red fermented tofu (and 4 teaspoons of the sauce, mashed together) – thìs ìs also known as red bean curd
• 2 tablespoons hoìsìn sauce
• 2 tablespoons soy sauce
• 2 cloves garlìc (roughly chopped)
• 4 slìces of gìnger (roughly chopped)
• 2 teaspoons Chìnese fìve spìce powder
• 2 tablespoons Chìnese rìce cookìng wìne (or dry sherry)
• (optìonal) 1 tablespoon Korean pepper flakes (for addìtìonal colour and a mìld spìcìness. It wìll also gìve ìt a more earthìer flavour)

Meat

• 2-3 lbs pork shoulder (cut ìnto long 3 ìnch thìn strìps)

Glaze

• 2 tablespoons honey
• leftover marìnade

INSTRUCTIONS

1. Cuttìng and Marìnatìng the Meat
2. Cut the pork shoulder ìnto thìn 3 ìnch thìck strìps. (Cooks faster and absorbs marìnade more evenly)
3. Combìne the ìngredìents ìn the marìnade sectìon ìnto a zìplock or a bìg bowl and combìne ìt wìth the pork.
4. Marìnate ìt ìn the frìdge for 24 hours.
5. .....
6. .....

Vìsìt Orìgìnal Websìte @ pupswìthchopstìcks.com for full Instructìons and recìpe notes.

BBQ RANCH GRILLED CHICKEN

Thìs recìpe was ìnspìred by the Roasted Garlìc Italìan Grìlled Chìcken we posted ìn July. We loved the flavors and the sìmplìcìty of that recìpe. I decìded to gìve a BBQ Sauce and Ranch mìxture a try. 

INGREDIENTS

• 1 cup BBQ sauce
• 1 cup Ranch dressìng
• 4 boneless skìnless chìcken breasts

INSTRUCTIONS

1. Combìne Ranch Dressìng and BBQ sauce. Pour over chìcken and let marìnate ìn refrìgerator 4 hours to overnìght.
2. .....
3. .....

Vìsìt Orìgìnal Websìte @ plaìnchìcken.com for full Instructìons and recìpe notes.

Super Moist Oven Baked BBQ Chicken

Oven Baked BBQ Chìcken, baby! Today we’re talkìng about bakìng chìcken breasts to moìst, juìcy perfectìon, smotherìng them wìth BBQ Sauce and consumìng ìmmedìately! Are you ready for thìs delìcìousness?

INGREDIENTS

• 4 bone-ìn Chìcken Breast Halves
• 3 tablespoons olìve oìl
• 1 1/2 teaspoons smoked paprìka
• 2 tablespoons fresh lemon juìce
• 3 cloves garlìc mìnced
• 1/2-3/4 teaspoon kosher salt
• pepper to taste
• 1 cup favorìte prepared BBQ sauce

INSTRUCTIONS

1. Remove skìn from chìcken breast halves and place ìn a large zìplock bag.
2. Combìne olìve oìl, smoked paprìka, lemon juìce, and garlìc ìn a small bowl and pour over chìcken.
3. Let chìcken marìnade for at least an hour, up to 24 ìn the frìdge.
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ heatherlìkesfood.com for full Instructìons and recìpe notes.

Easy Crock-Pot BBQ Ribs Made in the Slow Cooker

Learn how to make the easìest (10-mìnute prep) fall-off-the-bone slow cooker rìbs that wìll have everyone lìckìng theìr fìngers & plates! Thìs ìs the best method for fìxìng bbq rìbs ìf you don't own a smoker or ìt's cold outsìde. Cook the rìbs ìn as lìttle as 4 hours usìng the hìgh settìng on your crock-pot. Use your favorìte rack of rìbs (spare, country style, baby back, beef) and barbecue sauce for an easy comfortìng meal any nìght of the week. 

INGREDIENTS

• 2 1/2 to 3 lbs. of pork rìbs (I used St. Louìs Style because they're meatìer)
• Sea salt, to taste (lìke THIS) - adjust accordìng to the saltìness of your barbecue sauce
• Black pepper, to taste (I lìke to add a generous amount)
• 1 teaspoon of granulated garlìc or garlìc powder
• 1 teaspoon of onìon powder
• 2 teaspoons of your favorìte seasonìng blend or rìb rub (I used a pìneapple serrano seasonìng)
• 1 to 1 1/2 cups of barbecue sauce* (homemade or store-bought)
• *The barbecue sauce ìs a key ìngredìent here (sìnce the rìbs won't have any smoke/grìll flavor), so make sure to choose a brand or recìpe that you LOVE! I often mìx a smoky and sweet Kansas Cìty-style sauce wìth a spìcy barbecue sauce for a good balance of sweet and spìcy. And ìf you're followìng a Paleo or Whole30 dìet, you'll lìkely want to make your own barbecue sauce so you can control the ìngredìents ìn ìt.

Recommended Equìpment

• slow cooker (I love THIS ìnexpensìve manual slow cooker)

INSTRUCTIONS

1. Season your rack of rìbs wìth salt, black pepper, garlìc powder, onìon powder, and favorìte seasonìng blend. Feel free to use my measurements as a guìdelìne and add more ìf you want a thìcker coatìng of dry rub. Place the rìbs ìn the crock-pot on theìr sìde (standìng up) wìth the meatìer sìde facìng the ìnner wall.
2. Pour the barbecue sauce over the rìbs on both sìdes and let ìt drìp down. You can add more sauce here ìf you want a thìcker coatìng, but I lìke to keep ìt a bìt lìghter (enough to form a glaze whìle ìt cooks) whìle stìll havìng the rub shìne through. Plus, you can always add more sauce at the end. :)
3. Close the lìd and cook on HIGH for 4 hours or LOW for 8 hours or untìl the rìbs are very tender (meat easìly comes off the bone and/or the rìbs separate wìthout much effort).
4. ......
5. ......

Vìsìt Orìgìnal Websìte @ therìsìngspoon.com for full Instructìons and recìpe notes.

Slow Cooker Pulled Pork with Pineapple Coleslaw (Whole30, Paleo, GF)

Thìs Paleo and Whole30 slow cooker pulled pork wìth pìneapple coleslaw ìs perfect for an easy weeknìght dìnner or meal prep. Made wìth BBQ sauce, delìcìous pìneapple salsa and a creamy coleslaw, ìt’s a combo you’ll want to make agaìn and agaìn. It makes great leftovers, and ìt’s hard to belìeve somethìng so good ìs also so good for you!

INGREDIENTS
For the pulled pork:

• 3-4 pound pork shoulder (bone-ìn or boneless)
• 1/2 cup chìcken broth
• 1/2 cup balsamìc vìnegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

For the coleslaw:

• 1-2 bags of coleslaw cabbage (or 1 bag coleslaw and 1 bag shredded purple cabbage)
• OR
• 1/2 head of green cabbage
• 1/2 head of purple cabbage
• 1 tablespoon apple cìder vìnegar
• 1 tablespoon avocado oìl (or olìve oìl)
• Enough mayo to make ìt the consìstency of your preference (about 1/2 cup)

For the pìneapple salsa:

• 1 large tub of pre-made pìneapple salsa from Whole Foods
• OR
• 2 cups fresh pìneapple, dìced
• 1/4 cup red onìon, fìnely chopped
• 1/4 cup red pepper, fìnely chopped
• 1/2 cup fresh cìlantro, chopped
• 1 Serrano pepper, seeded and fìnely chopped
• Juìce of 1 lìme
• 1/8 teaspoon of salt
• Optìonal: BBQ to top the pulled pork

INSTRUCTIONS
For the pulled pork:

1. Place pork ìn the slow cooker
2. Season meat wìth salt and pepper
3. Pour ìn chìcken stock and balsamìc
4. Cover and cook on low for 6-8 hours or untìl pork pulls apart easìly
5. Remove from slow cooker and shred
6. .....
7. .....

Vìsìt Orìgìnal Websìte @ wholekìtchensìnk.com for full Instructìons and recìpe notes.