BBQ Chicken Alfredo Pizza

How often are leftovers just as good, or better, than the original recipe? Not often...okay but this Lasagne is the exception:) This recipe is so yummy. I have had my share of BBQ pizza’s in the past, but this one is so original. The Asian flare from the BBQ marinade is so amazing when mixed with alfredo sauce. O jeez I just want to make it again tonight and it has only been a few days since I had it last!

BBQ Chicken Alfredo Pizza

Printable Version

½ cup alfredo sauce (THIS one is amazing)

¼ cup reserved Asian BBQ Marinade from THIS recipe (recipe below)

1 cooked, shredded chicken breast

1 ½ cups fresh mozzarella, shredded

3 Tbs. fresh cilantro

1 pizza crust

Cook pizza crust according to recipe directions. Mix alfredo sauce and Asian BBQ Marinade and spread evenly over crust.

Top with chicken and mozzarella and bake until cheese is melted and slightly browned. Top with fresh cilantro and serve.

Serves 3-4

Recipe from Our Best Bites

Asian BBQ Chicken Marinade

1/4 C packed brown sugar

1/4 C soy sauce

2 Tbs lime juice

1/4 tsp cayenne pepper

1/4 tsp curry powder

4 garlic cloves, minced

1 tsp grated fresh ginger

½ tsp cornstarch

Combine everything except the cornstarch in a saucepan. Add cornstarch to reserved marinade in saucepan, stirring constantly. Cook for 5 minutes or until slightly thickened.

Asian BBQ Chicken

You know those recipes you immediately call and tell your best friend to make? Well, this was one of them. Not only did I call my best friend, but I told my mom, sister, and sister in laws to make it! Honestly it’s a quick marinade and grilled chicken that you can use for 2 meals. I always double the marinade and grill an extra piece of chicken and use it on THIS BBQ Chicken Alfredo Pizza the next day. I promise you won’t regret it! It is beyond amazing.

Asian BBQ Chicken

Printable Version

1/4 C packed brown sugar

1/4 C soy sauce

2 Tbs lime juice

1/4 tsp cayenne pepper

1/4 tsp curry powder

4 garlic cloves, minced

1 tsp grated fresh ginger

2 boneless, skinless chicken breasts

½ tsp cornstarch

Combine everything except the chicken and cornstarch  in a small bowl. Whisk to dissolve the brown sugar. Place marinade and chicken in a zip-lock bag. Place in fridge for a minimum of 4 hours, or longer if you have it.

Preheat a grill. Remove chicken from marinade and pour reserved marinade into a saucepan. Cook chicken for 5-10 minutes on each side depending on the thickness.

While chicken is cooking, heat reserved marinade and add cornstarch to reserved marinade in saucepan, stirring constantly. Cook for 5 minutes or until slightly thickened.

Serve chicken over rice or quinoa with extra sauce.

NOTE: Double the marinade and grill an extra piece of chicken and use it on THIS BBQ Chicken Alfredo Pizza the next day. I promise you won’t regret it! It is beyond amazing.

Recipe from Our Best Bites

Serves 2

Chicken Souvlaki with Cilantro

I love to mix it up in our meal planning. Every once in a while, I get a magazine that has something a little off of the beaten path to make for dinner. And, every once in a while, I give it a shot. Sometimes, it is a total failure. Other times, it is pure and utter success...and this was the latter! We really enjoyed this meal, and I love the versatility of being able to cook it on the grill or in the oven. Hubbs ate every last bite, and even went back for more!

Chicken Souvlaki with Cilantro
Printable Version

6 chicken breasts, cubed
8 warmed pita breads

Marinade
mint, chopped
3 garlic cloves, chopped
1 lemon, grated zest and juice
1 jalepeno pepper, deseeded and finely chopped
1 Tbs. coriander seeds, ground
1 tsp. tumeric
1 cup plain yogurt
¼ cup EVOO
salt and pepper

Dressing
1 large bunch of cilantro
1 cup plain yougurt
1 lemon, grated zest and juiced
2 Tbs. EVOO

Mix all of the marinade ingredients in one bowl. Add the chicken cubes, cover and chill overnight.

Thread the chicken chunks onto skewers, not too tightly packed. Place on a preheated barbecue and cook for five minutes on each side. (You can also cook these kebabs in the oven at 325 degrees).

While chicken is cooking, prepare dressing by putting all ingredients into a food processor until it is a smooth, green sauce.

Push the chicken off the skewers and into a warmed pita shell. Pour Dressing over the top and garnish with extra cilantro.

Serves 8.
Recipe from Taste of Home.

Grilled Honey Lime Chicken Sammies

Okay, these were seriously delicious, seriously easy, and seriously going to be made all summer! We loved every bite of this sandwiches. I got the recipe from Rachel Ray...but her recipes are always so involved...definitely NOT 30 minute meals! I dumbed it down quite a bit and changed things here and there to our liking, and O man, I can't wait to eat them again. My mouth is watering. Right. Now.

Grilled Honey Lime Chicken Sammies

Printable Version

Marinade

1 chicken breast

2 limes, juiced

2 Tbs. honey

1/2 bunch cilantro, finely chopped

1 Tbs. EVOO

1 1/2 tsp. cumin

Salsa

1 16 oz. jar Pace mild salsa

1 large bunch cilatro

Put salsa and cilantro in blender or food processor. Serve with chips, on sandwiches, or however you desire!

Combine limes, honey, cilantro, EVOO, and cumin. Marinate chicken for 10 min-24 hours, BBQ. Serve on ciabiatta rolls with salsa, lettuce and provolone cheese.

Serves 2.

Recipe adapted from Rachel Ray

Secret teriyaki chicken

Grilling season is back! I love simple marinades that I can whip up the night before and have dinner ready in 15 minutes the next night...it seriously makes my day. This one is great!

Secret Teriyaki Chicken

Printable Version

1/2 cup soy sauce

1/2 cup chopped green onions

1/4 cup sugar

2 oranges, juiced

1/3 cup honey

1 tablespoon freshly grated ginger

2 teaspoons minced garlic

1 tablespoon sesame seeds

2 teaspoons dark sesame oil

2 teaspoons rice wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon black pepper

1 teaspoon hot chili sauce

4 boneless, skinless chicken breasts

Mix all of the ingredients, except chicken, in a large bowl, using a whisk to combine. Reserve 1/3 cup of marinade to baste chicken with. Place chicken in a large Zip-lock type bag and carefully pour the remaining marinade over the chicken. Seal bag and place in refrigerator for at least 4 hours or up to 24 hours. Remove chicken from marinade, discard marinade. Grill chicken over low heat, basting with reserved marinade, about 4 to 5 minutes on each side or until juices run clear when chicken is pierced with a fork.

Recipe From Pots & Pins

Serves 4.

Jerk Chicken Marinade

I don't know where to begin. This meal was out of this world...and even better because my hubbs surprised me with it! I came home from a killer long day at work an he had it all ready to BBQ. I am usually a little skeptical about marinades, I always feel like I put so many flavors into it and barely any of them come through after my meat is cooked. This was absolutely NOT like that. Every spice and sauce in this marinade came through and I was in heaven! My favorite part was the slight cinnamon that popped through out of nowhere. I can't even tell you enough to MAKE THIS RECIPE....PLEASE!!!

Jerk Chicken Marinade
Printable Version

8 chicken breasts
1 1/2 Tbs. ground allspice
1 1/2 Tbs. dried thyme
3/4 tsp. cayenne pepper
1 Tbs. ground black pepper
1 Tbs. ground sage
1 Tbs. ground nutmeg
1 Tbs. ground cinnamon
2 Tbs. salt
1 1/2 Tbs. garlic powder
1 1/3 Tbs. sugar
3 Tbs. olive oil
3 Tbs. canola or vegetable oil
1 cup white vinegar
3/4 cup orange juice
3 Tbs. fresh lime juice
a dash onion powder
1/2 tsp. minced garlic

Mix all ingredients together. Marinate chicken for at least 4 hours prior to cooking. (We threw it on the BBQ, but in the winter I plan to bake it in the oven or slice it after marinating, sauteeing in a pan and putting it on rice or into tacos! I can't wait!)


Adapted from: Blue Heaven Restaurant