The Best Crockpot BBQ Chicken

ngredients

• 2 lbs boneless, skinless  chicken breasts
• 1 cup  BBQ sauce
• 1/4 cup Zesty Italian dressing
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• salt to taste

Directions

1. Season chicken breast lightly (a small pinch per breast)  with some sea salt and place in your crockpot.

2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.

3. Pour over chicken, cover and cook on HIGH for 3-4 hours

4. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.

Serve on buns, over rice, in wraps, on a salad or eat a plateful as is!  Our favorite way is on fresh rolls, topped with coleslaw.

https://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html

Bacon BBQ Chicken Bombs

Ingredients

• 5 boneless skinless chicken breasts or 10 fillets
• 5 jalapenos, de-seeded, sliced in half lengthwise
• 4 ounces cream cheese, softened
• 1 cup cheddar cheese, shredded
• salt and pepper to taste
• 20 slices bacon
• 1 cup barbecue sauce

Instructions

1. If using chicken breasts, cut them lengthwise into thin fillets, each fillet will make one bomb.
2. Pound the chicken fillets between parchment paper until about ¼ inch thin.
3. Season each with salt and pepper.
4. Wash jalapenos, cut stem off, slice lengthwise, remove seeds and clean out center
5. Rinse jalapenos a second time.
6. In a mixing bowl, mix cream cheese and chedder cheese until well blended.
7. Fill each jalapeno half with about 1 Tbs or little more of cheese mixture.
8. Place filled jalapeno half, cheese side down on chicken fillets and roll chicken around jalapeno.
9. It doesn't always close the way you think it should. No worries! The bacon will pull it all together.
10. Wrap 2 pieces of bacon (one at a time) tightly around the rolled chicken, start at one end, wrap half the fillet and finish the 2nd half with the other piece of bacon, and tuck bacon into itself to seal ends closed.
11. You do not need toothpicks, because it all comes together in the cooking process.
12. FOR GRILL VERSION :
13. Preheat grill to 350 degree and place chicken bombs on the grill to cook over indirect for approximately 25-30 minutes.
14. Turn chicken bombs on the grill every 5 minutes to ensure it is cooking evenly, and baste with barbecue sauce each time you turn it.
15. Just before the chicken bombs are done, baste one last time.
16. Be sure chicken is cooked through and juices run clear.
17. If you have a meat thermometer, chicken is ready when it reaches an internal temp of 165 F, otherwise pierce chicken bombs with a fork.
18. When they are done, remove from the grill, let them rest 5 minutes or so and serve and get ready to hear some accolades because these babies are very very tasty ... and Happy Grillin’
19. FOR OVEN VERSION :
20. Preheat oven to 400 degree and place chicken bombs on a foil lined baking sheet.
21. Bake for 20 minutes, turning once to help cook the bacon.
22. *I suggest to change baking sheets/pans in order to loose some of the bacon fat.
23. Reduce heat to 375 degree, line another baking sheet or pan, and place chicken bombs in a new one.
24. Brush each chicken bomb with barbecue sauce, then use a spatula to flip them over to the other side, and brush the tops with more sauce and return to the oven for 5-6 minutes.
25. Remove from oven, brush on more sauce, and place under broil setting for a few minutes so bacon can crisp completely, and the chicken is totally cooked through.
26. Remove from the oven and let sit for at least 10 minutes before serving.
27. Slice into ½-1 inch slices and ENJOY!

BBQ CHICKEN KABOBS with BACON and PINEAPPLE

Ingredients

• 2 large chicken breasts cut into 1 1/2" - 2" chunks, salted lightly
• 1 1/2 cups of your favorite BBQ sauce
• 1 lb bacon cut into 1"- 1 1/2" segments
• fresh pineapple cut into 2" chunks

Instructions

1. Combine chicken pieces with 1 cup of the BBQ sauce and marinate for 2-3 hours. (This step can be omitted if you're pressed for time!)
2. Microwave bacon for 2-5 minutes, depending on the thickness of your bacon and how crispy you like it. Let bacon cool slightly.
3. Using wooden skewers previously soaked in water for at least 1 hour (or metal skewers!) thread chicken, bacon pieces and pineapple in a pattern. The larger pieces of pineapple are easier to skewer. Fold thin bacon pieces over in half and arrange next to the chicken, being careful to not put the bacon pieces too close to anything else, so that they have space to heat up properly to cook.
4. Grill kabobs until chicken reaches 155-160 degrees F. Slather remaining 1/2 cup of BBQ sauce on  when they're nearly cooked. Cover loosely with foil and let sit for 5-10 minutes before serving.

https://butterwithasideofbread.com/bbq-chicken-bacon-pineapple-kabobs/

THE MOST AMAZING PARMESAN CHIVE CORN ON THE COB

INGREDIENTS

1. 5 Ears Sweet Corn, husked and cleaned
2. 1 Tablespoon unsalted butter
3. Kosher Salt and Pepper

TOPPING:

1. 1/2 stick or 4 Tablespoons unsalted butter
2. 1/4 cup grated parmesan cheese
3. 1 Tablespoon dried or fresh chives,minced

INSTRUCTIONS

1. Preheat oven to 400 Degrees.
2. Line a baking sheet with foil and spray with cooking spray
3. Place cleaned corn ears on baking sheet, sprinkle liberally with salt and pepper
4. Top each ear with a pat of butter
5. Bake Corn in the oven for approximately 35-40 minutes until starts to brown. Turn corn occasionally during baking. Remove from oven.
6. In a small pan, melt 1/2 stick unsalted butter. When butter is melted, stir in parmesan cheese and chives. When mixed completely, remove from heat and drizzle immediately over Corn ears. Serve while hot!

http://www.mustlovehome.com/parmesan-chive-corn-on-the-cob/

Hawaiian Chicken Kebabs

Ingredients

• 1/3 cup ketchup
• 1/3 cup packed dark brown sugar
• 1/3 cup low-sodium soy sauce
• 1/4 cup canned pineapple juice
• 4 Tbsp olive oil , divided, plus more for brushing grill
• 1 1/2 Tbsp rice vinegar
• 4 garlic cloves , minced (4 tsp)
• 1 Tbsp minced ginger
• 1/2 tsp sesame oil
• Salt and freshly ground black pepper
• 1 3/4 lb boneless , skinless chicken breast, chopped into 1 1/4-inch cubes
• 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
• 1 1/2 large green peppers , diced into 1 1/4-inch pieces
• 1 large red onion , diced into 1 1/4-inch pieces

Instructions

1. In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
2. Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.
3. Recipe source: Cooking Classy