Heidi’s Version

When brainstorming ideas for the blog, Jaime and I thought it would be fun to focus on a single ingredient for dinner and explore different recipes or cooking methods. For our first ingredient, we chose chicken. I believe chicken is incredibly versatile, offering countless options for preparation and flavor combinations.

One of my family’s favorite ways to cook chicken is on the grill during the summer. My son especially loves chicken kabobs.

Preparing for a hectic lacrosse night, we needed an early dinner, so I opted for marinated chicken breasts seasoned with Weber Bold'N Smokey Chipotle. The marinade recipe is on the back of the seasoning package, and I’ll include it in the directions.

Ingredients:

• Chicken breast, roughly 1 lb

• 1/4 cup Weber Bold’N Smokey Chipotle Seasoning

• 1/4 EVOO or olive oil

• 1/4 honey

• Skewers

  Directions:

  1. Cut the chicken breast into 1" cubes and place in a zip lock bag

  2. Prepare the marinate. Mix seasoning, EVOO and honey together

  3. Pour marinate over chicken

  4. Refrigerate for at least 1 hour, you may marinate the chicken over night or during the day

  5. Add chicken to skewers, discard any left over marinade

  6. Grill chicken, turning skewers to cook all sides

  7. Grill until chicken is done

  Enjoy the chicken with your favorite side dishes. Keep in mind that the chipotle seasoning has a smoky, sweet flavor with a medium level of heat.

Jaime’s Version

Hi, it’s Jaime! I’m excited to share my recipe for the chicken challenge. This dish is simple but does require some planning. I’ve created a version of Alice Springs Chicken from Outback, but with my own twist. While I’ve kept the bacon, honey mustard, and cheese, the rest of the process is uniquely mine.

I prefer using chicken thighs over breasts. I start by marinating them in a spice blend I always have on hand. I don’t measure the ingredients, but it’s a mix of paprika, salt, white and black pepper, garlic powder, onion powder, and sometimes everything seasoning, depending on what’s available. Paprika is the dominant flavor.

I place the chicken thighs in a large mixing bowl, drizzle with olive oil, and season generously. Then, I let them marinate in the refrigerator for at least an hour, but ideally 5 to 24 hours.

When it’s time for dinner, I heat up the grill and cook the chicken. While the chicken is grilling, I prepare the sides and make a honey mustard mixture. Everyone has their own preference, but I mix mayo, yellow mustard, and honey to taste. Don’t skimp on the honey mustard—you’ll want extra to drizzle on your sides. It pairs wonderfully with green beans and potatoes.

Once the chicken is done, I transfer it to a casserole dish. I love mushrooms under my chicken. I’m the only one in my house who likes them, I place some sliced mushrooms under one thigh at the end of the dish just for me. I generously pour the honey mustard over the chicken, then add Colby Jack or cheddar cheese, followed by chopped bacon—at least 3-4 slices, but feel free to add more. I bake this at 375°F for about 20 minutes, until the cheese is fully melted and starting to brown.

Even our picky eater loves this dish and asks for it regularly!

Ingredients:

• 1 lb. of chicken thighs or breasts (or both)

• Homemade seasoning and olive oil to coat the chicken thoroughly (see details above)

• 1.5 cups of Colby Jack or cheddar cheese

• 2-4 slices of cooked bacon, chopped

• Sliced mushrooms, optional

Honey Mustard (adjust to your preferences):

• 1 cup mayo

• 2/3 cup yellow mustard

• 1/3 cup honey

Enjoy!