Honey Ginger Pork Tenderloin

I know I keep mentioning the weather in my posts lately, but I am feeling a bit disappointed so far this Spring. I’m not sure you can even call this Spring weather yet, but I am hopeful we will be seeing some 60 and 70 degree weather soon. We have had a couple of windows of opportunity to grill and of course I have taken full advantage. This pork tenderloin was delicious. The marinade provided hints of our favorite Asian flavors. I decided that instead of discarding the marinade I would reduce it down and serve along side the pork, which provided even more flavor.

Honey Ginger Pork Tenderloin

(2) 3/4-pound pork tenderloins

1/4 cup honey

1/4 cup soy sauce

1/4 cup oyster sauce

2 tablespoons brown sugar, packed

1 tablespoon plus 1 teaspoon minced peeled fresh ginger

1 tablespoon minced garlic

1 tablespoon ketchup

1/4 teaspoon onion powder

1/4 teaspoon cayenne

1/4 teaspoon cinnamon

Parsley, for garnish, if desired

Source: The Way the Cookie Crumbles, originally from Epicurious

Grilled Chicken with a White Barbecue Sauce

I’ve mentioned before that my husband loves what we know as “Alabama white sauce.” After making the Alabama smokehouse burgers with white sauce, which we loved, I have been searching for a few more recipes that incorporate the sauce. After reading good reviews on this particular recipe…I knew I had to make it for the hubby! While I was prepping the recipe, I was a little skeptical. I have made a few recipes before that call for a lot of dried spices that don’t exactly deliver in flavor, but I went with it and after grilling the chicken I was happy with the end result. The chicken was moist and flavorful, and after dunking in white sauce, it was even better!

Grilled Chicken with a White Barbecue Sauce

Printer Friendly Version

For the Chicken:

1 tablespoon dried thyme

1 tablespoon dried oregano

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

10 chicken thighs

For White Barbecue Sauce:

1 1/2 cups mayonnaise

1/4 cup white wine vinegar

1 garlic clove, minced

1 tablespoon coarse ground pepper

1 tablespoon spicy brown mustard

1 teaspoon sugar

1 teaspoon salt

2 teaspoons horseradish

To Prepare Chicken:

Combine all seven spices. Rinse chicken and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top bag. Seal and chill 4 hours. Remove chicken from bag; discarding bag.

Grill chicken, covered, over medium-high heat for 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180 degrees.

To Prepare White Sauce:

Stir together all ingredients until well blended. Serve with chicken.

Source: www.MyRecipes.com

One Year Ago Today: Bacon, Tomato, and Linguine Pasta

Pork Tenderloin Sandwiches

Back when I was a summer intern in college, I would often eat at a certain restaurant for lunch. Once of my favorite things on their menu was oddly enough the salad that accompanied the meal. What made the salad so good was the barbecue ranch dressing that accompanied it. Whoever thought to combine ranch dressing with a sweet barbecue sauce was genius! When I saw the recipe for this sandwich and it called for a barbecue ranch sauce I knew I needed to try it! The pork was tender and moist, as always, but the sauce made the sandwich even better. The original recipe called for Kaiser rolls to be used, but my husband and I both thought the roll had too much bread for this particular sandwich. Next time I will try regular hamburger buns and see if that makes a difference. On another note, our family tends to grill even through the winter, but for those that don’t the pork could also be cooked in the oven.

Pork Tenderloin Sandwiches

Printer Friendly Version

1/4 cup hot pepper jelly

1 teaspoon water

1 tablespoon paprika

1 1/2 teaspoons salt

1 teaspoon granulated sugar

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

2 (1-pound) pork tenderloins, trimmed

Cooking spray

1/4 cup light ranch dressing

1/4 cup sweet barbecue sauce (I used K.C. Masterpiece Original)

8 hamburger buns

Prepare grill to medium-high heat.

Combine pepper jelly and water; set aside.

Combine paprika, salt, sugar, brown sugar, chili powder, cumin, and black pepper; rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155 degrees.

Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns.

Source adapted from: www.MyRecipes.com

One Year Ago Today: All Occasion Sugar Cookies

Cajun Pork Chops

You can almost always find some type of pork on sale at the grocery store every week. Last week it was bone-in pork chops, which at the time sounded pretty good. I typically cook pork chops right on the stove top, but last week I was in the mood for grilling. I found this recipe while searching and it sounded like what I was in the mood for. While the spice didn’t scream Cajun, it still provided the pork with lots of flavor. Both my husband and I thought it tasted more like a barbecue rub. Although I resisted, it would have gone great with our homemade barbecue sauce! We both enjoyed the dish and were happy to get out and grill!

On another note – my lighting equipment broke on me last week, so I was forced to take some not-so good photos. I have since fixed the problem, but this weeks pics are not the best.

Cajun Pork Chops

Printer Friendly Version

6 whole Pork Chops

3 tablespoons Paprika

1/2 teaspoon Cayenne Pepper

1/2 teaspoon Cumin

1 1/2 teaspoons Salt

3/4 teaspoon Black Pepper

2 1/2 Tablespoons brown sugar

Mix the paprika, cayenne pepper, cumin, salt, pepper, and brown sugar together in a small bowl. Generously rub the spice mix on the outside of each pork chop and work it in as well as possible. Let sit, covered, in the fridge for 20 minutes.

Grill pork chops on medium-high heat for about 4 minutes on each side, or until the pork reaches 165 degrees.

Source slightly adapted from: Tasty Kitchen

Garlic Lemon Chicken Kabobs

The cucumbers in our garden are starting to grow like crazy! I don’t have a lot of recipes that incorporate cucumbers other than throwing them in a salad or making some tzatziki sauce so I was happy when I saw this recipe with a recommendation of dipping the chicken into tzatziki sauce. The chicken contains a good garlic-lemon flavor and dipped in the sauce, gives a refreshing and light dinner, perfect for a hot summer day! As I do with many recipes that call for a marinade, I prepped everything in the morning before leaving for work, so all that was required once home from work was to skewer the chicken and grill!

Garlic Lemon Chicken Kabobs

Printer Friendly Version

3 tablespoons extra-virgin olive oil

zest of 1 lemon

3 cloves garlic, minced

1 tablespoon fresh parsley, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 lb. boneless, skinless chicken breast, cut into 3/4 inch pieces

In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt, and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours or up to 8 hours.

Preheat grill to medium heat. If using wooden skewers, soak in water for at least 20 minutes before use.

Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8 to 12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.

Source: Annie’s Eats, originally from Williams Sonoma

The “Original” Burger

Today’s post is less about a recipe and more about a method for cooking burgers. I have shared some really great burgers that my family loves, but sometimes you just want the original burger. Everyone has their way of cooking burgers, so today I wanted to share mine. I prefer to use a mixture of ground pork and ground beef, rather than an all beef burger. When I’m at home and my dad is on the grill, I expect to get an all beef burger with some BBQ sauce on top, which by the way is excellent! When I’m at my in-laws, I expect to get an all beef burger with some steak seasoning and Worcestershire sauce. For me, I like to make my patties on my own and sprinkle some Season All seasoning on both sides of the patty about 4 to 6 hours before I actually grill the burgers. About 30 minutes before grilling, I like to take the patties out of the refrigerator to take the chill out of the meat, and splash each patty with some Worcestershire sauce. A burger should always be made to your liking. There is no right or wrong way to grill up a classic, but hopefully I’ve given you a few ideas for your next burger!

The “Original” Burger

Printer Friendly Version

1 lb 1/2 ground beef, 1/2 ground pork combo

Season All seasoning

Worcestershire sauce

4 hamburger buns

Tomato, sliced

Lettuce

Onion, sliced

Cheddar cheese, sliced

Combine the beef and pork mixture and form into 4 patties. Sprinkle the Season All seasoning on each side of the patties. Place in the refrigerator until ready to grill. About 30 minutes before grilling, take patties out of refrigerator and set at room temperature. Splash some Worcestershire sauce on each of the patties.

Preheat grill to medium-high heat. While grill is pre-heating, place hamburger buns on grill and toast. Set buns aside and grill patties until desired doneness.

Place desired toppings on burger and dress with your favorite condiments!

Grilled Eggplant

 

I’m not ashamed to admit that I am trying to incorporate more vegetables into my families diet. However, I am a little embarrassed to say that last week was my first time eating eggplant. It is so bad, but I actually get excited when vegetables taste good without drowning them in cheese or some other sauce. Eggplant, in one week, has become one of my favorite vegetables! The method for grilling eggplant is simple, but planning is key. The eggplant sits in a salt brine for about 30 minutes before placing on the grill, so make sure that is your first step when starting to cook. Since I was only cooking for two, I used half an eggplant one night and saved the other half for the next night. We enjoyed this so much, I purchased another eggplant at the store to make again this week. I am looking forward to trying new recipes with eggplant as well!

Grilled Eggplant

Printer Friendly Version

1 medium eggplant

Kosher Salt

Freshly ground black pepper

Extra virgin olive oil

Garlic Powder

Slice the top and bottom portion of eggplant. Slice eggplant into 1/4 inch thick slices. Place a layer of paper towels down on a cutting board. Lay eggplant sliced on paper towel, generously salt both sides of the eggplant. Cover with more paper towels and place another cutting board or cookie sheet on top. Place something heavy (book, cans, etc.) on top to weigh down. Let eggplant sit for 30 minutes, then rinse eggplant slices and dry off.

Brush both sides with olive oil and season with salt, pepper, and garlic powder. Lay slices on heated grill for about 10 minutes per side. Serve immediately.

Source: Proceed with Caution, originally from Bon Appétit

Orange-Ginger Grilled Chicken Thighs

I hope everyone had a fun, relaxing and safe holiday weekend!

It should be no secret by now that I’m a fan of ginger. I am always looking for recipes that call for ginger as one of the main components of the dish. Generally, chicken breast are my go-to cut of chicken, but chicken thighs are a welcome change from the norm. Bone-in chicken thighs can add tons of moisture and flavor if cooked correctly.  Next time around I think I will add in the zest of the orange as well.  All the flavors were there, but the orange was a little muted. This is another meal that is light and fresh, allowing you to stay out of the kitchen, enjoy the outdoors and let your grill do all the work!

Orange-Ginger Grilled Chicken Thighs

Printer Friendly Version

1/3 cup fresh orange juice

3 tablespoons rice wine vinegar

3 tablespoons soy sauce

1 tablespoon garlic, minced

1 tablespoon ginger, minced

1 tablespoon sesame oil

8 chicken thighs, bone in and skin on

Garnish: fresh cilantro, orange slices (if desired)

Combine orange juice, vinegar, soy sauce, garlic, ginger, and sesame oil in a shallow dish or large zip-top bag; add chicken. Cover or seal and chill at least 1 hour, turning occasionally.

Remove chicken thighs from marinade and discard marinade.

Grill, covered, over medium-high heat 4 minutes on each side or until done. Garnish, if desired with cilantro and orange slices.

Source: www.myrecipes.com

Tequila Lime Chicken

I posted the chicken tequila burgers last month, so today I wanted to share the original dish with you, tequila lime chicken. The marinade packs a ton of flavor into the chicken. Limes are the key ingredient and the main flavor component…and the tequila only helps!  The chicken is delicious on its own, but after serving it to my family the main comment was how good it would be in fajitas and I couldn't agree more. Fix the chicken for fajitas, tacos, burritos...any dish that needs Mexican inspired flavor. The original recipe calls for the chicken to be placed in the marinade overnight, but I didn't put everything together until the morning of, which was still plenty of time for the marinade to work its magic!

Tequila Lime Chicken

Printer Friendly Version

1/2 cup tequila

1 cup freshly squeezed lime juice (from 5 to 6 limes)

1/2 cup freshly squeezed orange juice (from 2 oranges)

1 tablespoon chili powder

1 jalapeno pepper, minced and seeded

1 tablespoon garlic, minced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon cilantro, chopped (optional)

6 boneless chicken breasts, skin on (I used skinless)

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, pepper, and cilantro in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill (skin-side down) for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Source adapted from: Barefoot Contessa Family Style

Alabama Smokehouse Burger

Last month I introduced you to our new favorite burger. My husband and I both agreed it was our favorite. Then I made this burger...and now my husband and I are having a disagreement as to which burger is better. While I agree both burgers are quite good the flavor of the andouille takes the first burger over the top, in my opinion. My husband however, loves white sauce and pork..so I should have known better! The recipe actually came from the Food Network show, Ultimate Recipe Showdown and won the round for best tasting burger. That should tell you everything you need to know, the burger is good. I wasn't sure how much I would love the white sauce...I can only handle so much vinegar, but it was surprisingly good, the flavors weren't overpowering.

Alabama Smokehouse Burger

Printer Friendly Version

For the Alabama White Sauce:

3/4 cup mayonnaise

1/4 cup apple cider vinegar

1 tablespoon lemon juice

2 tablespoons sugar

2 teaspoons freshly ground black pepper

12 slices bacon, cooked, reserving 1 1/2 tablespoons rendered bacon fat

For the burgers:

2 pounds ground pork

1 tablespoon smoked paprika

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

6 slices smoked Gouda

6 Kaiser rolls, split

2 1/2 cups shredded greens

To make Alabama White Sauce:

In a small mixing bowl combine the mayonnaise, apple cider vinegar, lemon juice, sugar, and black pepper. Mix until well combined and refrigerate until ready to serve.

To make the burgers:

Combine the pork, paprika, chili powder, cayenne, salt and pepper in  a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handing the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls.

Meanwhile, preheat the grill to medium-high heat. Brush the grill rack with oil to prevent sticking. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of Gouda and put the rolls, cut side down, on the outer edges of the rack to lightly toast.

To assemble the burgers, place a generous amount of Alabama white sauce on the cut side of the rolls. On the bottom half of each roll place shredded greens, a cheese-topped patty, and 2 slices of bacon. Cover with the top of the roll and serve.

Source adapted from: www.foodnetwork.com

Bacon-Wrapped Teriyaki Chicken Skewers

 

First, I have to say my picture is no bueno…I must have been really hungry and in a hurry to eat! Despite the picture, this dish can be as simple as you want to make it, using store-bought teriyaki sauce or making your own homemade version. Teriyaki sauce is a great compliment to chicken and even pineapple, so the thought of marrying the two together with some bacon sounded too good to resist. When making skewers, it is important that all ingredients placed on the skewers are close in size. This will ensure that everything is cooked properly. Depending on ingredients, I often place meats on separate skewers due to the different cooking times. The bacon should yield a crispy shell, the chicken should be nice and juicy, and the pineapple should add a sweet note to complete the dish.

Bacon-Wrapped Teriyaki Chicken Skewers

Printer Friendly Version

1 lb. boneless, skinless chicken breast

Approximately 8 oz. bacon (not thick cut)

Pineapple chunks, from a can or fresh

Teriyaki sauce, store bought or homemade

Kebab skewers

Prep chicken by cutting into bite-sized pieces and cut bacon in half.

Wrap bacon around chicken, stretching the bacon to fit, if needed. Secure with a skewer, and top with a chunk of pineapple. Repeat until skewer is full. Repeat with remaining chicken and skewers.

Pour teriyaki sauce over skewers, reserving about 1/4 cup. Marinate skewers for at least 4 hours, but no more than 8 hours.

Preheat grill to medium-high heat. Place skewers on grill and baste with reserved teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again with teriyaki sauce and cook for another 7 minutes.

Source: Our Best Bites

Red Wine Balsamic Chicken

I think I have stated before that my “grown-up” taste buds are finally kicking in. I have stayed away from balsamic vinegar for quite some time, I used to hate the taste of  it. Maybe it was because the quality of the balsamic was poor, not quite sure, but I have finally started to appreciate the flavor. I still haven’t moved up to having straight balsamic on my salads and such, but I do love it in marinades and other small quantities. This particular marinade was wonderful with the chicken. Light, yet sweet flavors with a subtle punch from the vinegar. A perfect dish to add to your next night of grilling.

Red Wine Balsamic Chicken

Printer Friendly Version

4 to 5 boneless, skinless chicken breast

1/4 cup balsamic vinegar

1/4 cup red wine vinegar

1 tablespoon olive oil

1 tablespoon honey

Juice of 1/2 a lemon (or orange)

1 garlic clove, minced

1 teaspoon dried minced onion

1 teaspoon kosher salt

1 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

Fresh parsley, for garnish, if desired

Pound chicken until uniform in thickness.  Place chicken in a large zip-top bag or deep dish and top with remaining ingredients. Cover and place in the refrigerator for at least 1 hour, up to overnight.  When ready to cook, remove chicken from refrigerator and let sit for 15 to 20 minutes.

Preheat grill on medium-high heat. Grill chicken for a total of 10 to 15 minutes (or until done), flipping once after 5 minutes. Remove chicken from grill and let rest, covered, for 3 to 5 minutes. Top with parsley, if desired.

Source adapted from: Good Things Catered

Asian Barbecue Chicken

One thing I have learned, or better yet, experienced since moving to New York is the effects of no central air. I guess I was pretty naive in thinking that all homes come with central heat and air. Needless to say, once the heat kicks up, as it has over the last couple of weeks, the oven takes a little siesta for a couple of months. This is when our grill becomes the "must-have" item of the season. Don't get me wrong, I am not complaining one bit. I love the warm weather and I'm always happy to try new recipes for grilling! I have had a few new Asian-inspired recipes waiting to try out and with a husband who is always in the mood for Asian cuisine I thought this particular recipe sounded promising. Bone-in chicken thighs are always a great choice for grilling, they provide juicy and tender meat every time. The marinade was really good, not overly sweet, but different from your normal barbecue sauce. Served with some rice, it can be a healthy and filling meal!

Asian Barbecue Chicken

Printer Friendly Version

1/4 cup packed brown sugar

1/4 cup soy sauce

1 tablespoon lime juice

1/2 teaspoon crushed red pepper

1/4 teaspoon curry powder

3 garlic cloves, minced

6 to 8 chicken thighs, skinned

Cooking spray

Lime wedges, for garnish, if desired

Green onions, for garnish, if desired

Combine brown sugar, soy sauce, lime juice, crushed red pepper, curry powder, and garlic in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator for 4 hours, turning occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.

Source adapted from: www.myrecipes.com

Orange Thai Flank Steak

You can always tell when it is getting closer to the Holidays by how bare our freezer is! In an attempt to keep grocery costs down this month I have been cleaning out the freezer and using as many things in the pantry as possible. Luckily I had all the ingredients on hand to make this meal. A few weeks ago we had some unseasonable warm temperatures which made me crave something from the grill, so I volunteered my husband to grill us some steak...don't worry he doesn't mind when there's steak involved! I put together the marinade in the morning before leaving for work and let the steak soak up all the goodness of the seasonings. The soy sauce adds a lot of flavor and the hint of orange compliments the steak quite nicely.

Orange Thai Flank Steak

Printer Friendly Version

Zest from 1 orange, chopped finely

Juice from 1 orange

1/4 cup soy sauce

1/4 cup rice wine vinegar

1 tablespoon honey

1 tablespoon sesame oil

2 teaspoons fresh ginger, grated

5 cloves garlic, minced

2 to 4 teaspoons Sriracha chili sauce (I used 3)

1 pound flank steak

Green onions, diced for garnish

Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 6 to 8 hours.

Grill steak under desired doneness. Let the meat rest for 5 minutes before slicing into thin strips against the grain. Boil the remaining marinade for 5 to 7 minutes or until thickened. Drizzle sauce over the sliced meat.


Source: For the Love of Cooking, originally from Our Best Bites

Spice – Rubbed Pork Tenderloin

Pork Tenderloin is becoming my favorite meat, which is a pretty big deal. Chicken has held the favorite status for much of my life and for whatever reason I didn’t think I cared for pork tenderloin that much. I’m not sure why I had come to that conclusion, but I have definitely changed my mind. The meat is super tender and juicy, it holds the flavor of whatever seasonings you add and it’s just an overall homerun. This particular recipe had a great spice mixture around the pork and a sweet mustard based BBQ sauce. Just writing about it makes me want to make it again tomorrow!! 

Spiced – Rubbed Pork Tenderloin with a Mustard Barbecue Sauce

Printer Friendly Version


For the Sauce:

2 bacon slices, chopped

1 cup onion, chopped

1/2 cup yellow mustard

5 tablespoons honey

3 tablespoons ketchup

2 tablespoons cider vinegar

1/4 teaspoon chili powder

1/4 teaspoon ground cumin


For the Spice Rub:

1 tablespoon light brown sugar

1 tablespoon paprika

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground pepper

2 (1 pound) pork tenderloins, trimmed of fat

Prepare grill to a medium to medium-high heat.

To prepare sauce, cook bacon in a medium saucepan over medium-high heat 4 minutes or until almost crisp, stirring occasionally. Add chopped onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients to pan, and bring to a boil. Reduce heat, and simmer for 4 minutes or until slightly thick, stirring occasionally.

To prepare pork, combine brown sugar and next 7 ingredients in a small bowl, stirring well. Rub mixture evenly over pork. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155 degrees (slightly pink), turning once. Let pork stand 10 minutes. Cut pork crosswise into 1/2 inch thick slices. Serve with sauce.

Source: www.myrecipes.com

Monterey Chicken

I have one more grilling dish to throw out before it gets colder. This is one of the first dishes on my mind once the weather turns nice and we roll out the grill. I have no idea where my Mom got this recipe from, but I loved eating it as a kid just as much as I love eating it now. The dish makes such a colorful presentation, but most importantly it tastes great. This is an especially easy meal to throw together and has never disappointed our dinner guests!

Monterey Chicken

Printer Friendly Version

4 to 6 Boneless, Skinless Chicken Breast

1 Roma Tomato, diced

1/4 cup Green Onion, chopped

1/2 cup Honey

1/2 cup Heinz 57 sauce (or similar sauce)

1/4 tsp Apple Cider Vinegar

2 cups Cheddar Cheese, shredded

2 cups Monterey Jack Cheese, shredded

1 cup Bacon, cooked and crumbled

To make sauce, combine honey, apple cider vinegar, and Heinz 57 sauce. (I find that I always have extra sauce, so if you are grilling closer to 4 chicken breast, I would half the recipe).

Grill chicken top side down over hot coals for 5 to 7 minutes. After flipping, baste top side of chicken with sauce. Cook 5 to 7 minutes longer, or until done. Remove from grill and arrange in a oven-safe dish in a single layer. Sprinkle with cheeses, bacon, diced tomatoes, and green onions. Place in a 400 degree oven for 2 to 3 minutes, or until cheese is melted.