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

Add a notePrint 

• 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/

Mini Chicken Pot Pies

Chicken Pot Pie

Ingredients

4 -tbls Butter

1 -onion Chopped finely diced

2- medium carrots finely diced

1 celery stalk finely diced

1-1/2 cup of diced potatoes

½ cup of corn or peas depending on family preference

¼ cup flour

2-1/2 cups chicken broth, you may need more if it seems too dry

1- cup half n half

2 cups chopped chicken

½ tsp. rosemary

½ tsp. thyme

1tsp. poultry seasoning

Salt and Pepper to taste

1 egg

¼ cup half and half

Pie crust enough for top and bottom crust.   Can make 1 big pie or 6 individual pies

Directions

Special equipment: 4 6-inch individual foil pie pans or a standard muffin tin

Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, and then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.

Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.

Meanwhile, roll out the piecrusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups); making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.

If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!

c

/2

Easy Chicken Fajita Marinade

Ingredients

4 h 35 m10 servings260 cals

• 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

Add a notePrint 

• 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/

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

Serves: 8-10

Prep time: 1 hr Cook time: 30 mins

Ingredients:

Marinade:

6 Tablespoons honey

5 Tablespoons lime juice

1 Tablespoon chili powder

½ teaspoon garlic powder

Enchiladas:

3 chicken breasts, cooked and shredded

16 oz green enchilada sauce, divided

10 flour tortillas

1 lb shredded Monterey Jack cheese, divided

1 cup heavy cream

2 (14.5 oz) can green beans (opt. side)

Directions:

Whisk the first four ingredients, reserving ⅛ cup for later, and toss with shredded chicken in

a ziploc bag. Let it marinate in the fridge for at least half an hour, but preferably a half day

or so. Pour ½ cup enchilada sauce on the bottom of a 9x13 baking pan. Fill the tortillas with

chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

Put rolled tortillas in 9x13 pan as you go. Mix the remaining enchilada sauce with the cream

and reserved marinade. Pour sauce on top of the enchiladas. Sprinkle with remaining

cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Optional side dish: green beans

Chicken Bacon Ranch Lasagna

Chicken Bacon Ranch Lasagna

 

PRINT

This Chicken Bacon Ranch Lasagna is such a unique and DELICIOUS spin on a classic. It is packed with flavor and yummy ingredients. This will become an instant family favorite and one you want to make over and over again!

Ingredients

• 9 lasagna noodle, cooked according to package directions
• 6 cups cooked and chopped chicken breasts
• 2¼ cups of cooked and chopped bacon
• 3 cups grated cheddar cheese

SAUCE

• ¼ cup butter
• ¼ cup flour
• 3 cups heavy cream
• 2½ cups milk
• 1 package ranch dressing mix
• 1 chicken bullion, crushed

Instructions

SAUCE

1. In a large sauce pan melt butter and add flour. Cook for 1 minute. Add heavy cream, milk, ranch dressing, and bullion. Cook over medium high heat, stirring constantly, until it comes to a boil.

TO ASSEMBLE:

1. Preheat oven to 350 degree F.
2. Spray a 9x13 baking dish with cooking spray.
3. Lay 3 noodles on the bottom of dish. Next sprinkle 2 cups of chicken evenly over the noodle. Next sprinkle ¾ cup bacon over the chicken. Next pour ⅓, (about 2 cups), of the sauce over the top of the bacon. Next sprinkle 1 cup of the cheese over the sauce and repeat 2 more times.
4. Bake for 45 minutes or until heated all the way through.