Always Juicy Chicken Marinade


Always Juicy Chicken Marinade produces the most tender, juicy chicken. It takes minimal prep work, and when you’re ready to cook the chicken will be full of flavor. Cook inside on the stovetop or outdoors on the grill for the best chicken ever!

Sliced juicy chicken breast.

Grill season is here, and we couldn’t be more thrilled! Chicken just always tastes better from the grill, especially when you have a killer marinade. It takes mere minutes to prep your marinade and chicken, and then it just has to sit in your fridge to do all of the work and become super tender and juicy. It seriously blows our mind how good this recipe truly is, and we know you’ll agree. Grill a few extra pieces of meat, and enjoy these leftovers all week!

Soy Sauce:

If you are watching your sodium intake, you can always substitute with low-sodium soy sauce.

Ginger and Garlic:

Fresh is always best, but you can substitute with powdered if needed. You don’t want to use as much when you switch to dried, so substitute with 1 1/2 teaspoons of powdered garlic, and 1/4 teaspoon ground ginger.

Why is there soda in a juicy chicken marinade recipe?

The sugar and carbonation in the soda tenderizes the meat, so you do not want to skip this ingredient. It is best to use regular sugar soda, but you can use diet soda in a pinch.

Marinating Time:

You can always stick to the minimum marinating time in this recipe when you’re in a time crunch, but the longer you let it marinate, the more the flavors will deepen. For best results, let marinate for the full 24 hours.

Meat Options:

This marinade works really well on chicken breasts and thighs, but you can always try this with turkey breasts, a plant-based chicken alternative, or tofu.

Juicy grilled chicken breast and thighs on a wood cutting board.

Cooking Options:

You can grill this on an outdoor grill or indoors on your stovetop in a grill pan. Alternatively, you can also bake your chicken in the oven by following the time and temperature instructions in our Baked Chicken Breast recipe.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat over medium heat on the grill or on the stovetop in a grill pan until warmed through.

If you like this recipe, you may be interested in these other delicious chicken recipes:

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes onYouTube,Facebook Watch, or ourFacebook Page, or right here on our website with their corresponding recipes.

Sliced juicy chicken breast.

Always Juicy Chicken Marinade produces the most tender, juicy chicken. It takes minimal prep work, and when you’re ready to cook the chicken will be full of flavor. Cook inside on the stovetop or outdoors on the grill for the best chicken ever!

Prep Time 10 minutes

Cook Time 20 minutes

Marinate 4 hours

Ingredients

  • 4 pounds chicken breast or thighs

Marinade

  • 2 cups grapefruit soda or lemon lime, something citrus
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 3 tablespoons horseradish prepared
  • 2 tablespoons sesame oil
  • 2 tablespoons garlic finely minced
  • 1 tablespoon ginger finely minced

Instructions

  • Mix marinade ingredients together and pour over chicken.

  • Marinate chicken for 4 hours minimum, and up to 24 hour before cooking.

  • Grill chicken over medium high heat until the internal temperature is 165 degrees.

  • Let rest for 5 minutes, slice and serve!

Calories: 163kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 1125mg | Potassium: 100mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg



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Quick Broccoli Pasta (30 Minute Meal)


Broccoli pasta is a really quick and hearty recipe the whole family will love!

Extra creamy, cheese-coated broccoli mixed with a choice of pasta! Serve on its own or add in a side salad and some garlic bread.

broccoli pasta on a white plate with a wooden spoon

Quick & Easy Broccoli Pasta

  • It’s a one-dish meal or even a side dish that’s perfect for busy nights.
  • This meal is ready in less than 30 minutes start to finish.
  • Easy to make and versatile, it’s a great recipe for using up leftovers.
  • An inexpensive recipe that’s perfect for feeding a hungry crowd.

Totally customizable! Add leftover chicken, shrimp, salmon, sausage, and top with bacon bits!

ingredients for broccoli pasta on a pan

Ingredients

VEGETABLES: Broccoli is the main veggie for this broccoli pasta and it cooks quickly in the pasta water. Short on time? Use frozen broccoli or a frozen vegetable medley. Cauliflower works well in this recipe too.

SAUCE: This basic white sauce is really quick and easy. Stir in a couple of spoonfuls of pesto sauce to change it up. If you’d like you can always swap in a jar of store-bought Alfredo sauce.

FLAVORS: Onion powder and garlic salt flavor this dish along with making sure you’re using bold cheeses like sharp cheddar and parmesan. Medium or mild cheeses work but don’t add enough flavor to this pasta.

PASTA: Any medium pasta works in this recipe. I love penne, farfalle, or rotini.

Variations

  • Cheese: swiss or gruyere is great in place of part of the cheddar. Bleu cheese can be sprinkled on top.
  • Protein: Chicken, ham or smoked sausage are great add-ins to this recipe.
  • Add Ins: Chili flakes, cauliflower, peas, diced tomatoes
  • Toppings:  French fried onions, bread crumb topping, extra cheese.

steps for making broccoli pasta

How to Make Broccoli Pasta

Super easy and quick, this dish is the perfect hot lunch for kids or quick dinner for all:

  1. Cook pasta al dente adding the broccoli in the last few minutes. Drain & set aside.
  2. Whisk sauce ingredients together, simmer until thickened. Stir in cheese until melted.
  3. Combine broccoli & pasta with the sauce, adjust seasonings & serve.

Tips

  • Shred your own cheeses for best results, pre-shredded cheeses don’t melt as well.
  • Don’t overcook the broccoli, add it just during the last few minutes of cooking.
  • If using frozen broccoli, it doesn’t need to cook it just needs to thaw so add it at the end.
  • A pinch of nutmeg or 1/2 teaspoon dry mustard are great additions to the cheese sauce.
  • Whisk the cheese after removing it from the heat, if cheese is heated too much it can separate.

broccoli pasta in a pan

Got Leftovers?

Keep broccoli pasta in a sealed container in the refrigerator for up to 3 days. Add a little splash of milk or cream while reheating.

More Cheese, Please!

Did you make this Broccoli Pasta? Be sure to leave a rating and a comment below! 

Quick Broccoli Pasta

Easy & quick broccoli pasta is the perfect tasty hot lunch or easy dinner when time is short!

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  • Bring a large saucepan of salted water to a boil. Add pasta and cook al dente according to package directions. Add broccoli to the pasta water for the last 4 minutes of cooking. Drain well (do not rinse pasta) and set aside.

  • Combine broth, cream, cornstarch, onion powder, and garlic salt in the saucepan and mix well. Bring to a simmer over medium heat while whisking until it comes to a boil and thickens.

  • Once thickened, remove from heat and stir in cheese until melted.

  • Toss with broccoli and pasta and season with salt & pepper to taste. Serve immediately.

  • Shred your own cheeses for best results, pre-shredded cheeses don’t melt as well.
  • Don’t overcook the broccoli, add it just during the last few minutes of cooking.
  • If using frozen broccoli, it doesn’t need to cook it just needs to thaw so add it at the end.
  • A pinch of nutmeg or 1/2 teaspoon dry mustard are great additions to cheese sauce.
  • Whisk the cheese after removing from the heat, if cheese is heated too much it can separate.

Serving: 2cups, Calories: 504, Carbohydrates: 58g, Protein: 20g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 67mg, Sodium: 826mg, Potassium: 528mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1205IU, Vitamin C: 86mg, Calcium: 358mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword broccoli and cheese pasta, easy broccoli and cheese pasta, how to make broccoli and cheese, quick broccoli pasta

Course Dinner, Entree, Lunch, Main Course, Pasta, Sauce, Side Dish

Cuisine American

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broccoli pasta with text
broccoli pasta with wooden spoon with text
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broccoli pasta and ingredients with text



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Cajun Beer Can Chicken


Cajun Beer Can Chicken roasts sitting up on top of a beer can to produce the juiciest, most flavorful meat. This recipe takes minimal prep time before popping in the oven. The whole family is going to love this one! We’ve also included instructions for the grill and smoker.

Roasted beer can chicken in a skillet.

If you ever thought roasted chicken was boring, we are going to challenge that idea today! Beer can chicken is almost comical looking. Add on some oversized sunglasses, and you’ve got Monica Gellar circa season 5 of Friends. Don’t be fooled by its silly appearance, this method of roasting chicken actually produces the juiciest and most tender meat. The best part? It only takes 10 minutes to prepare, and then your oven does the rest of the work! 

Basting:

We know that basting is traditionally done when roasting poultry. However, every time you open the oven door the oven’s temperature goes down by as much as 50 degrees. Depending on your oven and how consistent it is at maintaining temperatures, it could take quite a while for it to recover. We do not recommend basting your chicken for this reason.

What type of beer should I use for Cajun Beer Can Chicken?

People tend to have pretty strong feelings about which beer to use. The truth is, you can use any beer that you like! Stick to something you know and love, or be adventurous and try something new! A lager, like Budweiser, is perhaps the most commonly used, and a safe choice. Others prefer to use more bold flavors like an IPA or fruit-forward sour beers. Another option is to go for a darker, roasted flavor with a stout.

Spice Level:

As written, this recipe calls for 1/2 teaspoon of cayenne pepper. It gives a nice flavor, but is not spicy. If you prefer a spicy kick, you can increase the cayenne.

Resting Time:

It is vital that you allow your bird to rest for the full 15 minutes after removing from the oven. This will ensure a juicy bird.

A knife slicing into a roasted whole beer can chicken.

Grilling Instructions:

Create indirect heat on your gas or charcoal grill so that the flames are not directly beneath your pan. You want the grill to maintain a heat of 375 to 400 degrees Fahrenheit. The rest of the instructions for the recipe remain the same, the only difference is what tool to cook it with. 

Smoker Instructions:

Preheat your smoker to 275 degrees Fahrenheit. Follow all other instructions for preparing the chicken. Smoke at 275 degrees until the chicken reaches an internal temperature of 165 degrees Fahrenheit which will take approximately 2 1/2 to 3 hours, depending on the size of your chicken. 

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in an oven preheated to 325 degrees F. Wrap your chicken in foil and reheat until warmed through.

If you like this recipe, you may be interested in these other delicious chicken recipes:

Roasted beer can chicken in a skillet.

Cajun Beer Can Chicken roasts sitting up on top of a beer can to produce the juiciest, most flavorful meat. This recipe takes minimal prep time before popping in the oven. The whole family is going to love this one!

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Ingredients

  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 3.5 pounds whole chicken 3-4 pounds
  • 1 tablespoon olive oil
  • 12 ounces canned beer room temp

Instructions

  • Preheat oven to 400 degrees Fahrenheit, placing the rack on the lowest option in your oven.

  • In a small bowl, stir together paprika, onion powder, garlic powder, oregano, basil, salt, thyme, black pepper, white pepper, and cayenne pepper.

  • Drizzle olive oil all over the bird and rub chicken with spice mixture. Make sure to get some of the seasoning under the skin.

  • Wash and rinse the outside of the can of beer. Pour about 1/4 of the beer out onto the pan into the bottom of a 12-inch cast iron skillet or a roasting pan. Set the can of beer in the center of the roasting pan and place the chicken right onto the beer can. Use the chicken legs as a tripod to help stabilize.

  • Roast in the preheated oven, on the lowest rack, for 75 to 105 minutes, until the chicken reaches 165 degrees in the thick of the breast. Actual time will vary based on the size of your chicken. If the top of the chicken that is closest to the heating element darkens too much you can take a piece of foil and tent it around the top to ensure that it won’t get too dark.

  • Remove from the oven and let rest for 15 minutes. Carefully lift the bird off of the beer can and carve. Drizzle the juices from the roasting pan over the carved meat.

Notes

Grilled Beer Can Chicken

Create indirect heat on your gas or charcoal grill so that the flames are not directly beneath your pan. You want the grill to maintain a heat of 375 to 400 degrees Fahrenheit. The rest of the instructions for the recipe remain the same, the only difference is what tool to cook it with. 

Smoked Beer Can Chicken

Preheat your smoker to 275 degrees Fahrenheit. Follow all other instructions for preparing the chicken. Smoke at 275 degrees until the chicken reaches an internal temperature of 165 degrees Fahrenheit which will take approximately 2 1/2 to 3 hours, depending on the size of your chicken. 

Calories: 488kcal | Carbohydrates: 5g | Protein: 36g | Fat: 32g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 720mg | Potassium: 436mg | Fiber: 1g | Sugar: 1g | Vitamin A: 886IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg



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