BBQ Chicken and Pineapple Skewers

• DIFFICULTY2/5
• PREP TIME15 MINS
• COOK TIME45 MINS
• SERVES4 - 6
• HARDWOODCHERRY

This is The BEST BBQ sauce!!! I threw in Howell's cherry tomatoes and they were too mushy but tasted AMAZING! So next time make a few skewers of ONLY tomatoes and throw them on with only 7-10 minutes left. Be sure to baste them in BBQ sauce before putting them on. 

INGREDIENTS

• 1 CUP KETCHUP
• 1/2 CUP SOY SAUCE
• 1/4 CUP HONEY
• 1 TBSP YELLOW MUSTARD
• 1/4 CUP LIGHT BROWN SUGAR

• 2 CLOVES GARLIC, PEELED AND SMASHED
• JUICE OF 1 LEMON
• 1/2 FRESH PINEAPPLE
• 6 LARGE BONELESS, SKINLESS CHICKEN THIGHS

• KOSHER SEA SALT AND FRESHLY GROUND BLACK PEPPER
• 12 FRESH BAY LEAVES
• 12 WOODEN SKEWERS, SOAKED IN WATER FOR 30 MINUTES
• OLIVE OIL, FOR BRUSHING

PREPARATION

When ready to cook, start Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to the highest temperature (500 degrees F on the Timberline) and preheat, lid closed, for 10-15 minutes.

In a saucepan, combine the ketchup, soy sauce, honey, mustard, brown sugar, garlic, and lemon juice and stir to blend.

Bring to a simmer over medium heat and cook gently until thickened, about 10 minutes. Set aside.

With a sharp knife, slice off the pineapple rind. Cut the pineapple lengthwise into 3 long wedges, cut off and discard the core, and cut the pineapple into 2” chunks. 

Cut each chicken thigh into 4 pieces. Thread the chicken, bay leaves, and pineapple pieces onto the skewers – alternating the chicken, bay leaf, and pineapple. 

Remove the garlic cloves from the sauces and discard. Reserve about half of the sauce for serving, then brush the skewers with the remaining sauce.

Grill the skewers, turning often, basting occasionally with the barbecue sauce, until cooked through, about 10 to 15 minutes.

Serve with the reserved sauce on the side for dipping. Enjoy!

We were honored to partner with talented celebrity Chef Tyler Florence on this recipe, made specifically with the Timberline grill in mind.

Stay tuned for more from our recipe collaboration with Chef Tyler Florence. See more of Chef Tyler Florence’s work on his Instagram account @tylerflorence and stay up to date with him on the Food Network.

http://www.traegergrills.com/recipes/poultry/bbq-chicken-pineapple-skewers

Easy Chicken Fajita Marinade

Ingredients

4 h 35 m10 servings260 cals

• Smith's Food & Drug Center
• 350 N Freedom Blvd
• PROVO, UT 84601

• Harmons
• 870 E 800 N
• OREM, UT 84097

• 1/2 cup vegetable oil
• 2 tablespoons chili powder
• 2 tablespoons lime juice
• 2 tablespoons honey
  
  

• 2 tablespoons garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 3 pounds skinless, boneless chicken breasts, cut into strips
  
  

Directions

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• Prep
  15 m
• Cook
  20 m
• Ready In
  4 h 35 m

1. Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove chicken strips from marinade; discard used marinade.
4. Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.

http://allrecipes.com/recipe/231174/easy-chicken-fajita-marinade/

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

Prep Time

25 mins

Total Time

25 mins

 

Servings: 6 -8 as a side

Author: Chelsea

Ingredients

Salad

• 2 cups miniature farfelle pasta uncooked
• 3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
• 1 large avocado
• 3 green onions
• 1/2 bunch cilantro
• 1 tablespoon finely chopped jalapeno
• 6-8 strips hardwood smoked bacon
• 1/2 cup Cotija cheese (or queso fresco or feta -- add cheese to preference (we like 1/2 cup)
• Optional: 1/2 canned cup black beans

Dressing

• 1/2 cup full fat regular mayo no substitutes
• 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
• 1/8 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon Sriracha or hot sauce
• Pinch of salt and ground black pepper

Instructions

1. Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
2. Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
3. Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
4. You'll know the corn is done when the kernels are tender and easily pierced with a fork.
5. Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
6. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
7. In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
8. Toss together.
9. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
10. Toss with the salad and enjoy!

Recipe Notes

The focus of this pasta salad is more on the corn that the pasta. If you want a more "pasty-y" salad, increase by 1 cup dry noodles. You will also probably want to do more dressing.

http://www.chelseasmessyapron.com/mexican-street-corn-pasta-salad-2/

Our Best Bites Sugar Cookies

Sugar Cookies

Call me biased, but this the best sugar cookie recipe out there. Soft, thick, and chewy - perfect for decorating, too!

Print

Ingredients

1. 1 cup real butter (no substitutions!) at room temperature
2. 1 cup sugar
3. 1 egg (make sure to use a large or extra large egg)
4. 1 1/2 teaspoon almond extract (or other flavor of your choice, like vanilla)
5. 3 C flour, lightly spooned into measuring cups and leveled (don’t scoop it!)
6. 1 1/2 teaspoon baking powder
7. 1/2 teaspoon salt

Instructions

1. Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.
2. In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.
3. Slowly add the flour mixture to the butter mixture and mix until completely combined.
4. Refrigerate for at least one hour or (and this is our preferred method), lay a sheet of parchment paper on the counter, roll the dough to the desired thickness, and top with another layer of parchment. Refrigerate for about 30 minutes.)
5. When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.
6. Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

Good Old Fashioned Pancakes

• 1 1/2 cups all-purpose flour
  Great Value All Purpose Flour, 32 oz 
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• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
  Great Value Iodized Salt, 26 oz 
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• 1 tablespoon white sugar

• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• Add all ingredients to list

Directions

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• Prep
  5 m
• Cook
  15 m
• Ready In
  20 m

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

http://allrecipes.com/recipe/21014/good-old-fashioned-pancakes/?internalSource=hub%20recipe&referringId=78&referringContentType=recipe%20hub&clickId=cardslot%2013