Grilled Chicken Thighs – 10 Minute Grill Time

Summertime and grillin’ are super easy (and delicious) with this recipe for juicy grilled chicken thighs!

Made with boneless, skinless chicken thighs, this recipe is a go-to for last-minute get-togethers, make-ahead picnics, and crowd-pleasing potlucks!

The simple marinade coats each piece just right! Most of the ingredients are probably already on hand, so just mix it, marinate it, and make it!

Grilled Chicken Thighs on a plate with a fork and garnish

Perfectly Grilled Thighs

This recipe is a favorite because the marinade does all the work adding flavor and making the chicken extra tender. (This marinade is great brushed onto grilled veggies, too)!

It takes just minutes to prep the marinade and then only about 10-15 minutes to grill (of course time for marinating in between too). Easy peasy!

Serve these grilled chicken thighs with a southern potato salad and toss some corn on the grill while you’re at it!

Ingredients/Variations

CHICKEN
This recipe uses boneless skinless thighs, but bone-in/skin-on thighs will work great too! (If using bone-in chicken, the cook time and method will change, I would suggest following the method in my bbq chicken recipe).

MARINADE
Simple ingredients like vinegar, mustard, and soy sauce make up the base for the marinade.

As long as you have oil, sweetness, acid, and a bit of bold flavor, ingredients can easily be substituted. Switch it up by using ketchup, honey, or even Italian dressing! Make a signature marinade and sauce!

chicken in marinade before mixing to make Grilled Chicken Thighs

How to Make Chicken Marinade

This marinade comes together in a snap:

  1. Whisk marinade ingredients in a bowl or shake them up in a zippered bag.
  2. Add chicken and marinate in the refrigerator up to 4 hours, but at least 30 minutes.

How Long to Grill Chicken Thighs

Grill thighs for about 5 to 7 minutes on each side. It’s best to cook thighs at medium-high heat, making sure to rotate the thighs in and around the “hot spots” on the grill. This creates evenly grilled pieces. Look for a caramelized, golden brown color all around (and a temperature of 165°F).

close up of Grilled Chicken Thighs on a plate

Tips

  • Choose chicken pieces that are uniform in size so they will cook evenly on the grill.
  • If using chicken breasts in this recipe, pound them to an even thickness so they cook evenly.
  • Make grilled veggies or corn for a complete meal without the oven! Even garlic bread can be cooked on the grill!

How to Store Leftovers

  • Leftover grilled chicken thighs make a great second meal, even served cold! Boneless thighs can be tucked into a wrap with some salad greens, onions, and tomatoes.
  • Or, serve leftover grilled chicken on top of a bed of salad greens with some ranch or bleu cheese dressing.
  • Keep grilled chicken thighs in a zippered bag or airtight container in the fridge for up to 5 days.
  • To reheat, just microwave for a minute or two and add a little salt and pepper or even homemade BBQ sauce!

Favorites From the Grill

Did your family love these Grilled Chicken Thighs? Be sure to leave a rating and a comment below! 

close up of Grilled Chicken Thighs on a plate

Grilled Chicken Thighs

These Chicken Thighs are juicy & flavorful, perfect for a backyard BBQ!
Course Chicken, Dinner, Entree, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 55 minutes
Servings 4
Calories 385
Author Holly Nilsson

Ingredients

  • 2 pounds boneless skinless chicken thighs

Marinade

  • 3 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon soy sauce
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon dried rosemary slightly crushed
  • 1 clove garlic minced

Instructions

  • Combine all marinade ingredients in a small bowl or a freezer bag. Mix well.
  • Add chicken thighs and allow to marinate at least 30 minutes or up to 4 hours.
  • Preheat a grill to medium-high heat. Add chicken thighs and cook 5-7 minutes per side or until chicken reaches 165°F.
  • Rest 5 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. 
Reheat on the grill or in the microwave until heated through. 

Nutrition

Calories: 385 | Carbohydrates: 5g | Protein: 44g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 498mg | Potassium: 565mg | Fiber: 1g | Sugar: 4g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg
Grilled Chicken Thighs on a white plate with a fork and writing
close up of Grilled Chicken Thighs with writing
close up of Grilled Chicken Thighs on a plate with a title
Grilled Chicken Thighs with a fork and a title

Grilled Pineapple – In a Brown Sugar Marinade!

Grilled pineapple is sweet and juicy, the perfect summer recipe!

Brushed with brown sugar, this recipe not only a yummy dessert (with a little vanilla ice cream), but also a great side dish for chicken, salmon, shrimp, and pork chops.

Grilled Pineapple on a plate

Juicy Grilled Pineapple

We love grilled pineapple because it is so versatile!

It can be diced and added to salsa or threaded onto a fruit kabab and dipped into yogurt. And dessert? Pineapple fresh from the grill tastes amazing with a scoop of vanilla ice cream, or a dollop of whipped cream.

Because of its bright, tangy flavor and the way the sugar caramelizes on the outside, it’s a perfect blending of sweet and tart that everyone loves! It’s a great side dish for poultry, beef, and especially seafood like salmon and shrimp. Pineapples are inexpensive and easy to prepare in this recipe, and while it’s marinating, you’re freed up to do other things in the kitchen!

ingredients to make Grilled Pineapple

Ingredients & Variations

Some of the best tasting recipes are the easiest to prep and prepare!

PINEAPPLE Fresh, bright pineapple is used in this recipe. Be sure to slice the pieces evenly so they cook at the same rate on the grill!

MARINADE A few dashes of olive oil, brown sugar, and a pinch of ground ginger or cinnamon (optional) are mixed together and brushed on the pineapple.

VARIATIONS A little bit of rum extract added to the oil will give grilled pineapple a fun Caribbean flavor! Or, add some chili lime seasoning for some heat!

brushing sauce on Grilled Pineapple

How to Grill Pineapple

Grilled pineapple is super easy to prepare.

  1. Cut the top off the pineapple and cut off the outer skin, then slice into 1/2 inch discs.
  2. Combine remaining ingredients (per recipe below) and marinate.
  3. Remove pineapple slices from marinade and grill on both sides until golden brown and sugar has caramelized.

Grilled Pineapple on a metal sheet

Tips & Tricks

  • Look for pineapples that are heavy, with bright green leaves and no soft spots or blemishes.
  • Slice the pieces evenly to ensure that they will grill evenly.
  • While the pineapple slices can stay in the marinade for up to 24 hours, any longer and the pineapples will become soft because of the acidic nature of the fruit.
  • Chill any leftovers and chop it up to add to fresh salsa.

Sweet Summer Desserts

Did your family love this Grilled Pineapple? Be sure to leave a rating and a comment below! 

Grilled Pineapple on a metal sheet

Grilled Pineapple

This quick & easy Grilled Pineapple is perfect as dessert, or as a side dish for grilled chicken or pork!
Course Appetizer, Dessert, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Marinate Time 30 minutes
Total Time 41 minutes
Servings 6 slices
Calories 132
Author Holly Nilsson

Ingredients

  • 1 fresh pineapple
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

Instructions

  • Preheat grill to medium high.
  • Cut skin off pineapple and cut into ½" disks.
  • Combine olive oil, brown sugar, and ginger in a small bowl. Add to pineapple, toss well to coat and marinate at least 30 minutes or up to 24 hours.
  • Remove pineapple from the marinade and sprinkle with salt.
  • Grill pineapple 3-4 minutes per side or until brown sugar caramelizes.

Nutrition

Calories: 132 | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 164mg | Fiber: 2g | Sugar: 19g | Vitamin A: 87IU | Vitamin C: 72mg | Calcium: 23mg | Iron: 1mg
Grilled Pineapple with writing
Grilled Pineapple with a title
Grilled Pineapple on a plate with a title
Grilled Pineapple before and after baking with a title

Grilled Chicken Sandwich – Perfect Summer Meal!

Summer is the perfect time to fire up the bbq and make juicy grilled chicken sandwiches!

Marinated chicken breasts are grilled to tender perfection and topped with a quick homemade honey mustard sauce and our favorite garden-fresh toppings. This sandwich is a favorite all year long!

close up of Grilled Chicken Sandwich

Perfect to Make Ahead

Honestly, the best chicken sandwich is one that’s simple to make, tender, juicy, and topped with fresh goodies!

It’s great to prepare ahead of time and toss on the grill for guests (or at the beach). Prep the chicken and add to the marinade in a tightly sealed container and take it along or stash it in the fridge until dinner time.

Add crisp bacon, or make it spicy with your favorite sauce toppings! It’s nearly impossible to mess this one up! We love the lightly toasted sesame bun, and the marinade is to die for, with its delicious combo of zesty and sweet!

pouring sauce on chickent to make Grilled Chicken Sandwich

Ingredients & Variations

CHICKEN
Stick with chicken breasts or use boneless/skinless chicken thighs, for a super juicy chicken sandwich.

BUNS
This recipe calls for a toasted sesame bun, but feel free to sub it out with any of your favorites like buttery brioche! Or whip up some homemade garlic bread or even jalapeno cheddar bread, and serve it up sandwich-style!

SAUCE
We love the way honey mustard sauce perfectly complements, but the marinade is so versatile that any sauce will pair well with it. Try sriracha, BBQ, homemade mayo, or whatever strikes your fancy!

ingredients to make a Grilled Chicken Sandwich

How to Make a Grilled Chicken Sandwich

Prepping chicken for the grill has never been easier and results in a sandwich that’s going to taste restaurant-worthy! Here’s the basic overview:

  1. Marinate Chicken
    Combine marinade ingredients(per recipe below). Pound chicken to an even thickness and marinate.
  2. Grill
    When ready to cook, preheat the grill then grill the chicken 5-6 minutes per side and toast the buns (I do this right on the grill too).
  3. Add toppings and serve!

These taste amazing alongside grilled potato packets or grilled vegetables, and a crunchy salad! Add some corn on the cob for a feast fit for a king!

top view of open Grilled Chicken Sandwich

Tips for Success

  • Use a meat mallet and cutting board to pound the chicken to 1/2 inch thickness. The secret to perfectly grilled chicken is even meat, so try to make sure that the entire breast is the same thickness. No meat mallet? No problem, just use the rounded side of a heavy metal spoon!
  • When making grilled chicken, be sure not to overcook.
  • For baking the chicken rather than grilling, go ahead and use the broiler in the oven. Put chicken 4″ from the heat and broil 5-7 minutes per side (or until it reaches 165°F).
  • Marinate for 30 minutes or up to 4 hours. Any longer than that and the meat won’t have the same consistency after cooking since the marinade will start to “cook” the meat.

BBQ Side Dishes

Did you make these Grilled Chicken Sandwiches? Be sure to leave a rating and a comment below! 

close up of Grilled Chicken Sandwich

Grilled Chicken Sandwich

These Grilled Chicken Sandwiches are perfect for a hot summer day, served with a fresh salad or grilled veggies!
Course Chicken, Dinner, Entree, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 1 hour
Servings 4 sandwiches
Calories 452
Author Holly Nilsson

Ingredients

  • 1 ½ pounds chicken breasts 4 small
  • 4 sesame seed buns
  • ¼ cup honey mustard sauce* or mayonnaise
  • lettuce, tomatoes, onions optional

Marinade

  • 3 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon garlic powder
  • 1 tablespoon brown sugar
  • ½ teaspoon salt & pepper each

Instructions

  • Pound chicken breasts to ½" thickness.
  • Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinade for 30 minutes (or up to 4 hours).
  • Preheat grill to medium-high heat.
  • Place chicken on the grill for 5-6 minutes per side until no pink remains and chicken reaches 165°F.
  • While chicken is grilling, brush buns with olive oil and place face down on the grill. Lightly toast.
  • Spread each bun with honey mustard and add lettuce, tomatoes and onions if desired. Top with chicken and serve.

Notes

If your chicken breasts are larger, they can be cut to make 4 portions.
Do not overcook the chicken, it is pounded to cook evenly and only needs about 10-12 minutes total.
Chicken breasts can be replaced with boneless skinless chicken thighs.
Homemade Honey Mustard: Combine ⅓ cup mayonnaise, 1 ½ tablespoons yellow mustard, 1 ½ tablespoons honey &  ½ teaspoon garlic powder.

Nutrition

Calories: 452 | Carbohydrates: 31g | Protein: 41g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 823mg | Potassium: 692mg | Fiber: 1g | Sugar: 9g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 2mg
Grilled Chicken Sandwich with a title
Chicken and ingredients to make Grilled Chicken Sandwich with writing
Grilled Chicken Sandwich with writing
Grilled Chicken Sandwich with writing and a photo of all the ingredients

Bacon Wrapped Scallops (Broil, Grill or Air Fry)

Bacon-wrapped scallops are tender, buttery, garlicky and absolutely delish!!

They can be an appetizer or a main dish and can be cooked on the grill, broiled, or cooked in the air fryer!

Bacon Wrapped Scallops with butter mixture on top on a white plate

Why These Are Our Fav

Scallops can be one-off appetizers on small wooden picks, or entrée-sized when three or more are threaded on a larger pick.

Cooked in a light garlic butter sauce, the bacon adds a great smoky salty flavor and the scallops come out perfectly tender.

Bacon Wrapped Scallops before brushing with butter

Ingredients

Fresh scallops and meaty bacon are what makes this recipe really come to life!

SCALLOPS There are two sizes of scallops— small (bay scallops) which are better suited for tossing in a sauce over pasta, or large (sea scallops), for being the main star in a recipe just like this one!

BACON Wrapping anything in bacon makes it better, right?

SEASONING Garlic, lemon pepper, parsley, salt & pepper are mixed with butter to create the seasoning for these scallops!

pouring butter mixture over Bacon Wrapped Scallops

How to Cook Bacon Wrapped Scallops

Quick and easy these turn out perfect every time!

  1. Fry bacon until soft but not too crispy to wrap around the scallop.
  2. Season scallops with salt and pepper before wrapping bacon around each one.
  3. Thread onto skewers and cook as desired.

For grilling: Grill on medium heat for 6 to 8 minutes.

For broiling: Set under the broiler for 8 to 10 minutes, turning halfway.

For air frying: Cook for 11 to 13 minutes.

The bacon is pre-cooked partway before wrapping. This allows the bacon to crisp up without overcooking the scallops.

top view of Bacon Wrapped Scallops on a white platter

Tips for the Best Scallops

  • Choose scallops that are uniform in size so they cook evenly. Scallops should be opaque and have a pleasant ocean-fresh smell.
  • Soaking skewers in water for 30 minutes ensures they will not get burned during the cooking process.
  • Choose bacon slices that will fit around the sides of each piece. If your scallops are small, you can wrap two scallops in one slice of bacon.

What to Serve with Scallops

Did you try these Bacon Wrapped Scallops? Be sure to leave a rating and a comment below! 

close up of Bacon Wrapped Scallops on a plate

Bacon Wrapped Scallops

Bacon wrapped scallops are a delicious appetizer or main dish!
Course Appetizer, Dinner, Entree, Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings
Calories 196
Author Holly Nilsson

Ingredients

  • 6 slices bacon *can vary, see note
  • 12 large sea scallops not bay scallops
  • 1 tablespoon butter melted
  • 1 clove garlic minced
  • ½ teaspoon lemon pepper
  • 1 teaspoon parsley
  • salt & pepper

Instructions

  • Place short wooden skewers in water to soak for 30 minutes.
  • Place bacon in a frying pan and cook about 3-4 minute per side or until just slightly cooked and some of the fat has rendered out. Bacon should not be crisp.
  • Dab scallops dry with paper towels and season with salt & pepper to taste.
  • Wrap bacon around the scallops and thread 3 scallops onto each skewer.
  • Melt butter and mix with garlic, parsley and lemon pepper. Brush over scallops.

To Grill

  • Preheat grill to medium heat. Add scallop skewers and grill 6-8 minutes or just until bacon is crispy. Do not overcook.

To Broil

  • Place oven rack 6” from the broiler. Line a pan with foil. Place scallops on prepared pan and broil 8-10 minutes, flipping over after 3 minutes. Cook just until bacon is crisp and scallops are cooked through, do not overcook.

To Airfry

  • Place scallops into an air fryer at 350°F for 11-13 minutes. Cook just until bacon is crisp and scallop is cooked. Do not overcook.

Notes

If scallops are really large you might need 1 slice of bacon per scallop. If they are smaller, you may only need ½ slice bacon per scallop.
Choose scallops that are uniform in size so they cook evenly. Scallops should be opaque and have a pleasant ocean-fresh smell.
Soaking skewers in water for 30 minutes ensures they will not get burned during the cooking process.
Choose bacon slices that will fit around the sides of each piece. If your scallops are small, you can wrap two scallops in one slice of bacon.

Nutrition

Calories: 196 | Carbohydrates: 2g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 420mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Bacon Wrapped Scallops with a title
butter mixture being poured over Bacon Wrapped Scallops and writing
Bacon Wrapped Scallops on a plate with a title and another photo of the butter mixture being poured over top

Juicy Grilled Steak Sandwich {Easy to Prep!}

Summer is coming and steak sandwiches are on the menu!

A juicy steak is grilled to perfection, sliced, and served on homemade garlic toast with onions and mushrooms. The perfect easy summer meal with almost no cleanup!

Assembled grilled steak sandwich

I am so excited to have partnered with Reynolds Wrap® to bring you this grilled steak sandwich recipe.

Grilling Season is Here

Reynolds Wrap® Heavy Duty Aluminum Foil makes this recipe easy to prep, easy to cook, and easy to clean! Spending less time prepping and cleaning and more time enjoying friends and family (and juicy steaks on the grill) is what summer is all about.

Proudly made in the U.S.A, Reynolds Heavy Duty Aluminum Foil is available in both 12-inch and 18-inch rolls, and it’s perfect for use in the kitchen and for grilling sides in foil packets alongside steaks without any worry of the foil breaking or tearing!

Grilled Steak Sandwich Raw Ingredients.

Ingredients & Variations

STEAK
The best steaks will have a little bit of marbling in the meat, that strip of fat not only adds extra flavor but will keep the steak juicy! Grilled beef strip loin, sirloin, or ribeye make for great steak sandwiches!

BREAD
Select bread that is firm and robust, like thick garlic bread or ciabatta rolls. You want something that can hold the juices from the steak. Slather on a bit of garlic butter and grill!

VEGGIE FOIL PACKET
Onions, mushrooms, and garlic butter are the perfect addition to any steak sandwich (and make a great side on their own too)! Wrap them in Reynolds Wrap Heavy Duty Aluminum Foil and let them cook alongside the steaks.

How to Make a Grilled Steak Sandwich

This steak sandwich is as easy as 1, 2, 3! Just prep, grill, and assemble to enjoy!

Grill Prep Tip! Use Reynolds Wrap® Heavy Duty Aluminum Foil to clean the grill before cooking.

Simply roll some foil into a ball and use barbecue tongs to rub it along the grates. This is an easy way to remove debris without worrying about bristles from a traditional barbecue brush!

  1. Prep: Assemble mushroom and onion packets (per recipe below). Season steak.

Mushroom, onions, and herbs on foil.

  1. Grill: Grill steaks and veggie foil packets to desired doneness (times and temps below). Add the garlic buttered rolls to the grill while the steak rests.

Steak being grilled

  1. Assemble: Tent steak with foil to rest before slicing (this keeps it nice and juicy). Serve on garlic grilled bread topped with mushrooms and onions.

These steak sandwiches are so versatile yet satisfy the heartiest of appetites! Top with your favorite veggies, some melted cheese, or serve on a bed of greens.

How to Fold a Foil Pack

  1. Tear off a 16” sheet of Reynolds Wrap® Heavy Duty Foil
  2. Center the onions and mushrooms on the foil sheet. Top with herbs and garlic butter.

Steps to fold a tinfoil pack

  1. Bring up the long sides of the foil and double-fold (leave a little bit of room for heat to circulate).
  2. Double fold the two short ends to seal the packet

Grilled steak sliced on a cutting board with remaining ingredients around it.

Got Leftovers?

Steak sandwiches are just as good the next day. Wrap them tightly in foil and pop them in the oven or back on the grill to reheat!

Another favorite is to put a poached egg on top and have delicious steak and eggs in place of your usual breakfast sandwich!

If freezing, be sure to wrap the leftover grilled steak in Reynolds Wrap® Heavy Duty Aluminum Foil before storing it in a zippered bag. This may help prevent freezer burn to allow you to enjoy those leftovers just a little longer!

More Foil Pack Favorites

Did you love this Grilled Steak Sandwich? Be sure to leave a rating and a comment below!

Grilled Steak Sandwich

Steak Sandwiches

Juicy steak is grilled, sliced, and served on homemade garlic toast with a side of grilled veggies for the perfect summer meal.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 sandwiches
Author Holly Nilsson

Equipment

  • Reynolds Wrap® Heavy Duty Aluminum Foil

Ingredients

Steaks

  • 2 strip loin steaks or ribeye steaks, 1" thick
  • 1 tablespoon olive oil
  • salt & pepper to taste or steak seasoning if desired
  • ¼ cup garlic butter divided
  • 4 ciabatta buns or two 6" slices garlic baguette
  • 6 ounces mushrooms 1/2" slices
  • 1 onion sliced
  • 2 sprigs thyme
  • 1 sprig fresh rosemary
  • arugula, dijon mustard, horseradish, provolone cheese optional sandwich additions

Instructions

  • Preheat a grill to medium heat.
  • Remove steaks from the fridge and rub with olive oil. Season with steak seasoning to taste. Set aside on the counter while you prepare the onions and mushrooms.
  • Tear off a 16” sheet of Reynolds Wrap® Heavy Duty Foil and spray with cooking spray.
  • Place onion, mushrooms, 2 tablespoons garlic butter, and herbs in the center of the foil sheet. Season with salt and pepper.
  • Bring up the long sides of the foil, so the ends meet and double-fold the ends. Double fold the two short ends to seal the packet.
  • Place packet on the preheated grill and grill 10-15 minutes on one side. Flip package over and grill an additional 15 minutes or until onion is tender.
  • Add the steaks to the grill (after the initial 15 minutes of cooking the foil packets) and cook 5-6 minutes. Flip steaks and cook an additional 6-8 minutes or until it reaches 140°F or desired doneness. (*see notes).
  • Remove steak from the grill and place on a plate. Loosely tent with Reynolds Wrap and let rest 5-7 minutes before slicing.
  • While steak is resting, butter the ciabatta rolls with garlic butter. Place butter side down on the grill and grill 3-4 minutes or until lightly browned.
  • Slice steak across the grain into 1/2" slices.
  • Spread each toasted roll with dijon mustard (if using) and a small handful of arugula. Add sliced steak, mushrooms and onions (and spoon any butter in the packet over the steaks). Serve immediately.

Notes

To safely clean grill before use, roll a ball of foil and use tongs to scrape the grates of a heated grill.
When sealing the foil packet, be sure to leave a little bit of room for heat to circulate inside.
Bring steaks to room temperature before grilling.
For best results, use an instant-read thermometer to ensure the steaks do not overcook. I remove the steaks from the grill a couple of degrees before it reaches the desired temperature. It will continue to cook while it rests.
The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Medium Well: 155°F
Well: 160°F
Grilled Steak Sandwich with writing
Prepared Grilled Steak Sandwich with writing
Close up of a prepared Grilled Steak Sandwich with writing
Top image - Grilled Steak Sandwich with writing. Bottom image - two steak on a grill

Grilled Lamb Chops – Fall-Off-The-Bone Tender!

These Lamb Chops are an easy dinner recipe made with a lemon-rosemary marinade and grilled to perfection! 

This recipe is a simple grilled dinner, but if it’s not summer, stovetop instructions are included as well! Serve them with mint pesto and veggies for a delicious meal!

Grilled lamb chops plates with veggies on a white plate.

Why We Love Lamb Chops

This cut of meat is so easy to prepare and cook, anyone can do it!

The tenderness of the meat and the unique flavor the marinade provides will leave your family in awe of your culinary skills!

This lamb chop recipe comes together in no time! After marinating, the chops are only on the grill for 10 minutes!

Lamb chops on the grill.

Ingredients/Variations

These grilled Lamb Chops are easy to make and use simple ingredients!

MARINADE The marinade is a blend of fresh rosemary and thyme that’s been brightened up with lemon juice and then given a little kick from a bit of cayenne pepper. Salt, pepper, and olive oil make up the rest of this flavorful marinade!

LAMB CHOPS Delicious and tender lamb chops are marinated and then grilled until tender & juicy!

PRO TIP: Make sure to select chops that are about an inch thick so that you get a great sear without overcooking the center.

How To Make Lamb Chops

  1. Marinate: Marinate the chops for at least 2 hours, but you’ll get the best flavor if they’re marinated for at least 8 hours.
  2. Grill: Sear both sides of the chops on high heat then reduce the heat and cook until the desired internal temperature is reached.

Don’t feel like grilling? Make these lamb chops on the stovetop too!

Stovetop Directions: Allow the meat to sit at room temperature for about 30 minutes before cooking. Using a cast-iron skillet is preferred, but stainless steel will also do. Sear each side of the chops for 4 to 5 minutes over medium-high heat until desired internal temperature is reached. Allow the meat to rest on a plate for a few minutes before cutting and serving.

lamb chops on a white plate with veggies.

How To Serve Them

Serve them the same way you might serve a steak – with roasted vegetables, mashed potatoes, or even a delicious salad. With this recipe, I love serving them with basil pesto that’s had a bit of mint added in.

I love enjoying these with a glass of rum punch and following it up with a slice of decadent Mississippi mud pie!

A fork holding up a bite of lamb chop.

More Easy Grilling Recipes

Did you love these Grilled Lamb Chops? Be sure to leave a rating and a comment below! 

Grilled lamb chops plates with veggies on a white plate.

Grilled Lamb Chops

These Lamb Chops are an easy dinner recipe made with a lemon-rosemary marinade and grilled to perfection! 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 2 people
Calories 713
Author Rebecca

Ingredients

  • 1 Tablespoon fresh rosemary
  • 1 teaspoon fresh thyme
  • 3 Tablespoons lemon juice about 1 lemon
  • 2 Tablespoons garlic minced
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 2 Tablespoons olive oil
  • 4 lamb chops

Instructions

  • With a mortar and pestle, grind up the rosemary and thyme to release their flavor. You can also mince them with a knife or toss all of the marinade ingredients in a food processor and pulse.
  • Add the ground herbs, lemon juice, garlic, cayenne pepper, black pepper, salt, and olive oil to a small bowl and stir to combine.
  • Add the marinade and the lamb chops to a large zip top bag and massage the marinade into the meat making sure to completely cover them. Allow them to marinate for at least 2 hours, preferably overnight. *Pull them out of the refrigerator and allow them to sit at room temperature for 30 minutes before grilling.
  • Sear on high heat for 2 to 3 minutes on each side. Reduce heat and cook on low until the chops reach an internal temperature of 135°F. If you like your lamb a little more done, heat to 140°F or 155°F. Allow the chops to rest for 10 minutes before serving.

Notes

Stovetop Directions: Allow the meat to sit at room temperature for about 30 minutes before cooking. Using a cast-iron skillet is preferred, but stainless steel will also work. Sear each side of the chops for 4 to 5 minutes over medium-high heat until desired internal temperature is reached. Allow the meat to rest on a plate for a few minutes before cutting and serving.

Nutrition

Calories: 713 | Carbohydrates: 5g | Protein: 84g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 257mg | Sodium: 783mg | Potassium: 1126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 8mg
vegetables and Grilled Lamb Chops on a plate with a title
Grilled Lamb Chops on a plate with vegetables and writing
a bite of Grilled Lamb Chops on a fork with plate behind it and writing
Grilled Lamb Chops on the grill with writing and another image of plated lamb chops

Instant Pot Ribs – Easy & Tender!

Instant Pot Ribs are the most tender, succulent, fall-off-the-bone ribs ever!

Not only are they delicious, but they’re also so easy to make and are so fast to make compared to a traditional rib recipe!

We sauce these up with our favorite BBQ sauce or even just salt & pepper them for a dry rib that is out of this world!

slab of bbq instant pot ribs on a foil pan topped with parsley

Ribs in an Instant Pot

These tender ribs are cooked in the Instant Pot to achieve the most tender ribs in the least amount of time!  If you’re not familiar with it, you can read more about the Instant Pot here (in a nutshell, the Instant Pot is a new and easy to use pressure cooker)! You can find them at most stores (or get one online here).

What Kind of Ribs to Buy: Baby back ribs are truly my favorite (and the king of pork ribs).  They’re perfectly tender and delicious and great on the grill (or broiled if you live in a place that’s snowy half the year like I do).

Side ribs will work too and are more budget-friendly but baby-back is worth the splurge if you can swing it.

How Long to Pressure Cook Ribs

I cook my Instant Pot ribs for about 23 minutes (26 if they’re extra meaty) and about 32 minutes from frozen.

To Make Ribs Tender:  Ribs aren’t hard to cook, they just take time.  As far back as I can remember, I have cooked my ribs in the oven low and slow.  Much like a pork shoulder or tough cut of meat,  a low slow heat breaks down the fibers and creates a tender juicy rib.

When boiling or pre-cooking ribs, you’re looking at least a couple of hours at least to get them totally tender. In walks Instant Pot: mic drop.

Instant Pot baby back ribs are not only just as amazing as oven-baked ribs, but I might like them more because they’re SO fast! They’re falling off the bone, melt in your mouth, gimme some more, amazing and tender.

Cook from Fresh or Frozen

You can cook Instant Pot ribs right from frozen.  You’ll want to make sure you cut them into the right size and add the rub prior to freezing.

Just pop them into the Instant Pot frozen and follow the recipe as directed. They’ll need about 5-7 minutes extra if they’re cooked from frozen.

uncooked ribs in the instant pot with garlic and onion

How to Make Instant Pot Ribs

The best Instant Pot ribs start with baby back ribs as they’re so tender.

PREPARE THE RIBS

I always rinse the ribs (to remove any bone chips or debris) and then remove the membrane.  The membrane very thin and located on the back of the ribs.  Simply slide your knife under it to get ahold of it and then pull it off. If you can’t seem to find it, ribs sometimes come with the membrane already removed and some people leave it on (it’s ok to cook with it on).

Once you’ve pulled it off, cut your slabs of ribs into two or 3 pieces (depending on the size) as they’ll need to fit into the Instant Pot. Combine your spice rub and massage it into the ribs on both sides.

ADD TO THE INSTANT POT

A trivet ensures the ribs are not sitting in the liquid if you don’t have one you can prop them up on the onion slices.

Finally add the liquid to the bottom of the slow cooker and the ribs, seal, and cook (23-26 min on high for defrosted or fresh ribs).

FINISH THE RIBS

Once the ribs are nice and tender, allow them to naturally release for a little bit.

Add salt & pepper or bbq sauce and either broil or grill them for a few minutes to crisp up a bit.

slab of barbecue ribs and dry ribs on foil

How to Natural Release on an Instant Pot

When making an Instant Pot recipe, you’ll need to either quick release or natural release the pressure before opening it.

Natural release on the Instant Pot means you allow the pressure to gradually release without opening the valve.

Once your Instant Pot finishes the cooking, it will beep, and then it will start counting up on the keep warm mode.  This recipe has a natural release time of 5 minutes so once the timer shows 5 minutes, you can then open the valve to release the rest of the pressure.

olive oil salt and pepper instant pot ribs

Serve these easy Instant Pot Ribs with Dill Pickle Pasta Salad, some garlic bread, and corn on the cob for the perfect meal!

More Favorite BBQ Sides

Did you love these Instant Pot Ribs? Be sure to leave a rating and a comment below!

Instant Pot Ribs garnished with parsley on foil

Instant Pot Ribs

Tender fall off the bone baby back ribs are made easy in the Instant Pot! Add your favorite barbecue sauce (or olive oil/salt/pepper) for a finger licking good meal!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 244
Author Holly Nilsson

Ingredients

  • 1 rack baby back ribs about 1 ½- 2 pounds
  • 1 cup broth or water
  • ½ teaspoon liquid smoke optional
  • 4 cloves garlic sliced
  • 1 onion sliced
  • 6 tablespoons dry rub
  • barbecue sauce optional

DRY RUB

  • 2 tablespoons paprika
  • 2 tablespoons brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 2 teaspoons lemon pepper
  • 1 teaspoon smoked paprika
  • 2 teaspoons oregano

Instructions

  • Rinse ribs and pat dry. Remove the thin membrane from the back of the ribs.
  • Cut slab into 2-3 pieces (enough so they fit into the Instant Pot) and coat with dry rub massaging it into the meat.
  • Place trivet (or rack) in the bottom of your Instant Pot. Add broth or water and liquid smoke if using.
  • Set ribs upright on the trivet (so they are not stacked on top of one another). Sprinkle with onion and garlic.
  • Close lid and select manual pressure and set the timer for 23 minutes (25 minutes if they’re extra meaty). Once done, allow the instant pot to natural release for 5 minutes.
  • Open valve to release remaining pressure.
  • Brush with barbecue sauce (or olive oil/salt/pepper for dry ribs) and broil or grill until slightly charred.

Video

Nutrition

Calories: 244 | Carbohydrates: 19g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 307mg | Potassium: 413mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2285IU | Vitamin C: 4mg | Calcium: 131mg | Iron: 4.2mg

Repin this Instant Pot Recipe

Close up of Instant Pot ribs with barbecue sauce

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Instant Pot Ribs are the perfect way to make tender juicy baby back ribs. We slather them in BBQ sauce for extra flavor! #spendwithpennies #ribs #instantpot #easyrecipe #pork #weekdaymeal #quickmeal
Instant Pot Ribs are the most tender delicious ribs I've ever had! #spendwithpennnies #ribs #instantpot #instantpotrecipe #instantpotribs #maincourse

Easy Beef Kabobs {Great for Grilling!}

Beef Kabobs are an easy summer meal that is so fun to eat!

Made with a flavorful marinade and loaded with tender steak, peppers, and onions, they’re great for summer entertaining!

beef shish kabobs on wood

Great Summer Grilling Recipe

One of the best things about making shish kabobs is how easy they are to make, and to make ahead!

Most of the prep can be done in advance, which means they’re perfect for entertaining because all you have to do is throw them on the grill (or even in the oven, if you don’t have a grill!).

Because everything is cut in small pieces, they cook up quickly and are easy to serve.

Ingredients & Variations

BEEF Beef cubes are tenderized in a homemade marinade before being threaded onto skewers. This means you can use a leaner less expensive cut of meat and still get great results! For more information on the best beef to use see below.

Instead of beef, try chicken for grilled chicken kabobs or Hawaiian chicken kabobs with pineapple.

MARINADE This homemade marinade is a combination of sweet, spicy, and tangy flavors that perfectly tenderize the beef.

Add a little more or a little less chipotle depending on your desired spice level. Swap out the honey for light corn syrup, or maple syrup for a change in sweetness. And once you have the basics of this recipe down, try adding in your own combination of spices for a flavor that is completely unique!

VEGETABLES We love threading bell peppers and red onions on these beef kabobs, but any vegetable goes!

Use different colored bell peppers for some fun, or try adding pineapples, mushrooms, cherry tomatoes, or sliced zucchini. The combinations are endless!

What is the Best Beef to Use?

When I buy steak just to grill, I almost always opt for a striploin. It has more fat and more flavor and you can get great results without a lot of prep!

But when you are cubing or marinating steak, there are a lot more options!

Because we are going to be both tenderizing and adding flavor, I like to opt for a leaner, less expensive cut like sirloin steak. It is boneless and easy to slice and is going to be a great vehicle for this kabob marinade.

Generally, the less expensive the steak, the more time you should allow for marinating and tenderizing.

beef shish kabob marinade

How to Make Beef Kabobs

This easy recipe, with a homemade marinade, is great to make ahead!

  1. Prep the beef and veggies by chopping roughly the same size.
  2. Marinate the beef (per recipe below) and place veggies in a separate airtight container in the fridge to use later.
  3. When the steak is done marinating, thread them onto the skewers with the veggies.
  4. Cover tightly to cook in a few hours or preheat the grill to cook right away.

To Cook Beef Kabobs on the Grill

When ready to enjoy the yummy beef kabobs, cook them over medium-high heat for 8-10 minutes, or until the internal temperature of the steak, is 135°F for medium-rare, 145°F for medium, 150°F for medium-well.

To Cook Beef Kabobs in Oven

Preheat the oven to 350°F and place the kabobs on a parchment-lined baking sheet. Cook them for 20-30 minutes, turning halfway through, or until the internal temperature of the steak, is 135°F for medium-rare, 145°F for medium, 150°F for medium-well.

To seal in the juices and give that crisp grilled exterior I love to broil them for 3-5 minutes per side! This step is optional but provides great flavor. If broiling, slightly undercook the beef shish kabobs so that they don’t overcook while broiling!

beef shish kabob before grilling

Tips for the Best Beef Kabobs

There are just a few simple tips to help make the best beef kabobs you have ever tasted!

  • I invested in metal skewers a few years ago and I could never go back! They are thin and flat, so the meat doesn’t slide around when I turn the skewers, and they aren’t going to burn.
    • If you are using wooden skewers, soak them just before grilling so they don’t burn.
  • Cutting the beef and veggie pieces in uniform sizes is the key to a great beef shish kabob! It ensures all pieces are perfectly cooked, and you don’t end up with some well done and some rare on the same skewer.
  • Don’t overcook it. Steak is most tender and flavorful when it is not overdone, so use a meat thermometer to ensure you pull them off at the desired temperature for the best results.
  • If making ahead of time, leave the beef marinating until you are ready to thread it onto skewers and grill it. If threaded them onto skewers ahead of time, try to not more than 2-3 hours ahead, as we don’t want to lose all the flavor from the marinade!

beef shish kabob close up

Great Summer Grilling Recipes

Have you made these Beef Kabobs? Be sure to leave a rating and a comment below!

beef shish kabobs on wood

Beef Kabobs

These easy Beef Shish Kabobs are an easy summer meal, great for entertaining!
Course Beef, Entree
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 298
Author Ashley Fehr

Ingredients

  • 1 1/2 pounds sirloin steak
  • 2 bell peppers
  • 1 large red onion
  • 1/2 cup oil
  • 1/4 cup Worcestershire sauce
  • 2 Tablespoons soy sauce low sodium
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon garlic powder
  • 1 Tablespoon honey
  • 1 teaspoon onion powder
  • 1/2 teaspoon chipotle chili powder optional, for a bit of kick

Instructions

  • Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1.5").
  • In a large freezer bag or storage container, stir together the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder, and chipotle powder if using.
  • Add steak and let marinate for at least one hour, and up to 6 hours.
  • If using wooden skewers, soak for 10 minutes before skewering beef and vegetables.
  • Skewer beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long the skewers are.
  • Preheat the grill to medium-high.
  • Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes for cook times depending on your preference for doneness.
  • Remove and let sit 5 minutes before serving.

Notes

  • Use metal skewers or wooden skewers. If using wooden skewers, soak them just before grilling so they don't burn.
  • Cut beef and veggie pieces in uniform sizes to ensure they cook at the same rate.
  • Don't overcook it. Use a meat thermometer to ensure the most tender and juicy kabobs.
  • To Make Ahead: Leave the beef marinating until ready to grill. Or thread on to skewers no more than 2-3 hours before grilling to ensure the best flavor. 
Beef Kabob Cook Times:
Cook for 8-10 minutes or until the internal temperature of the steak is 135°F for medium-rare, 145°F for medium, 150°F for medium-well. This can be checked using a meat thermometer. 

Nutrition

Calories: 298 | Carbohydrates: 8g | Protein: 39g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 104mg | Sodium: 270mg | Potassium: 782mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1881IU | Vitamin C: 79mg | Calcium: 63mg | Iron: 3mg
Beef kabobs with writing
Beef kabobs on a baking tray with writing
Beef kabobs on a cutting board with writing
Homemade beef kabobs with writing

Cilantro Lime Chicken {Grilled or Baked}

Marinated & baked or grilled, this Cilantro Lime Chicken is juicy on the inside and crispy on the outside!

This easy recipe needs little prep and few ingredients but it’s loaded with big flavor. Zesty lime with lots of garlic and of course fresh cilantro is the perfect blend.

Grilled Cilantro Lime Chicken garnished with cilantro and lime, on a plate.

Why We Love this Recipe

Grilled Cilantro Lime Chicken is quick and simple, perfect for those busy nights or summer barbeques!

With relatively few ingredients, this recipe has big flavor.

Not ready to start grilling? This dish can also be baked making it the perfect meal all year.

It has lots of flavor and leftovers are great in tacos or even added to a tossed salad.

Ingredients for Cilantro Lime Chicken in a glass bowl.

Ingredients & Variations

CHICKEN Bone-in, skin-on chicken thighs are juicy and flavorful when grilled. Don’t have any chicken thighs on hand? Try this recipe with chicken breast, drumsticks or even wings.  You will need to adjust the cooking time accordingly.

MARINADE Marinades serve to tenderize as well as flavor the meat, and this marinade is as easy as it gets! It’s a simple combination of lime juice, lime zest, cilantro and a hint of seasonings. Toss in some jalapenos or extra red pepper flakes for a spicy kick!

FLAVOR BOOSTER A sprinkle of chopped cilantro, lime juice & a hint of cumin, chili powder & red pepper flakes adds southwestern flavor to this juicy and tangy cilantro lime chicken!

Chicken soaking in marinade in a glass bowl for Cilantro Lime Chicken.

How to Make Cilantro Lime Chicken

This recipe is crazy easy.

  1. Marinate chicken thighs in a zip-top bag.
  2. Bake or grill.
  3. Add more lime and cilantro and serve immediately.

This chicken goes well with any kind of rice (cilantro lime rice is a favorite).

Add in a flavorful side dish like  Mexican corn salad or even some simply boiled corn on the cob.

A pan with grilled Cilantro Lime Chicken. Garnished with limes and cilantro.

Tips for Success

  • Allow chicken to marinate at least 30 minutes.
  • Fresh lime is best in this recipe, the flavor of bottled lime can be bitter.
  • Chicken thighs will still look a little pinkish even when they are done, so the best way to tell if it’s fully cooked is to use a meat thermometer. Once it reaches 165°F at the thickest part of the thigh (away from the bone), it is fully cooked.
  • Leftover chicken thighs are great in a sandwich or sliced over a bed of lettuce for a tasty next-day-at-work salad!

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Did you make this grilled Cilantro Lime Chicken?  Be sure to leave a rating and a comment below!

Print

Cilantro Lime Chicken

Marinated and grilled, this Cilantro Lime Chicken is juicy and full of flavor!
Course Chicken, Main Course
Cuisine American, Mexican, Tex Mex
Prep Time 10 minutes
Cook Time 25 minutes
Marinade 2 hours
Total Time 2 hours 35 minutes
Servings 4 thighs
Calories 149
Author Holly Nilsson

Ingredients

  • 2 lbs chicken thighs bone-in, skin-on
  • 2 limes juiced (about 1/4 cup)
  • 1 lime zested
  • 1/4 cup cilantro fresh, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes

Instructions

  • Add chicken thighs to a large zip-top bag.
  • In a small bowl whisk together lime juice, lime zest, cilantro, chili powder, cumin, kosher salt, black pepper, and red pepper flakes.
  • Pour marinade into the bag with the chicken and let marinate at least 30 minutes or up to 2 hours.

To Bake

  • Preheat oven to 425°F.
  • Heat an oven proof skillet over medium high heat. Add the chicken skin side down (reserve the marinade) and cook 3-4 minutes or until browned. Flip over and cook 2 minutes more.
  • Add remaining marinade to the pan. Bake 20-25 minutes or until chicken reaches 165°F. Broil 2-3 minutes to crisp if desired. Serve over rice.

To Grill

  • Preheat grill to medium heat.
  • Cook chicken skin side down on an oiled grate for 15 minutes. Turn over, baste with marinade.
  • Cook an additional 20-30 minutes continuing to brush with marinade (chicken should reach 165°F). Rest 5 minutes before serving.

Notes

  • Allow chicken to marinate at least 30 minutes.
  • Fresh lime is best in this recipe, the flavor of bottled lime can be bitter.
  • Due to the high amount of citrus in this recipe, don't marinate longer than 2 hours. 
  • Chicken thighs will still look a little pinkish even when they are done, so the best way to tell if it's fully cooked is to use a meat thermometer. Once it reaches 165°F at the thickest part of the thigh (away from the bone), it is fully cooked.
  • Leftover chicken thighs are great in a sandwich or sliced over a bed of lettuce for a tasty next-day-at-work salad

Nutrition

Calories: 149 | Carbohydrates: 4g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 412mg | Potassium: 340mg | Fiber: 1g | Sugar: 1g | Vitamin A: 428IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 2mg
Cilantro Lime Chicken closeup with a title
closeup of Cilantro Lime Chicken with title
Cilantro Lime Chicken in a pan with writing
Cilantro Lime Chicken crispy and juicy with a title

Carne Asada Recipe (Marinated Flank Steak)

Carne Asada is a tasty Mexican-style steak recipe! Flank steak (or skirt steak) is marinated in an easy citrus garlic marinade and grilled to juicy perfection! 

Slice into strips and serve with tortillas and your favorite toppings for a meal everyone will love!

Sliced carne asada served with tortillas and pico de gallo

What is Carne Asada?

I can never get enough Mexican food; from tacos and burritos to fresh pico de gallo and of course this recipe! Carne asada translates to “grilled beef” and in this recipe, it is marinated in a flavorful citrus mixture.

Carne Asada Marinade

The key to a tender carne asada is the marinade (and slicing the beef properly, more on tht below). The acidity in the marinade tenderizes the meat and gives the most delicious flavor! Allow at least a few of hours marinating time but overnight if you can!

    • Lime Juice and orange juice add acidity for tenderizing and lots of flavor
    • Soy Sauce adds salt and a nice savory flavor
    • Garlic adds flavor, I add 3 cloves but add more if you’d like!

Beef flank steak in a carne asada marinade

Beef for Carne Asada

One of the reasons carne asada is so popular is because you can use a less expensive cut of meat, usually a skirt steak or a flank steak. You can, of course, use your favorite cuts, we sometimes use rib steak.

The marinade makes all the difference. It both tenderizes the meat and brings a savory flavor during the grilling process.

Most importantly, be sure to slice your beef against the grain. You will see long fibers in the meat, cut across the fibers for tender beef. If you cut with the fibers, you will get tough chewy meat.

Steak for Carne Asada on a cutting board, cut into strips.

To Make Carne Asada

  1. Marinate the flank steak (or steak of your choice) at least four hours or overnight per recipe below.
  2. Preheat the grill to medium heat and grill the marinated steak.
  3. Rest and slice the steak across the grain.

Serve as steak tacos, burritos, fajitas, or just serve over my favorite version of Mexican rice.

To Serve

This is the fun part! Set out toppings so everyone can build their own! Serve with warmed corn or flour tortillas and this delicious Mexican Corn salad.

TOPPING IDEAS

  • Sauces: Salsa, Guacamole, Sour Cream, or Pico de Gallo.
  • Crunchy Veggies: Sliced or diced Onions, cooked and diced potatoes, shredded cabbage,  or shredded lettuce.
  • Other Veggies: Sliced avocados, sliced black olives, diced tomatoes, and sliced jalapenos!

Overhead of Carne Asada ingredients on parchment paper.

More Mexican Favorites

Print

Carne Asada

This Carne Asada recipe is bursting with Mexican flavor!
Course Main Course
Cuisine Mexican
Keyword Carne Asada
Prep Time 5 minutes
Cook Time 12 minutes
Marinate Time 4 hours
Total Time 4 hours 17 minutes
Servings 4 servings
Calories 351
Author Holly Nilsson

Ingredients

  • 1 lb flank steak

Marinade

  • 1/4 cup fresh lime juice
  • 1/3 cup orange juice
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 1 jalapeno halved and seeded
  • 3 cloves garlic
  • 1 teaspoon cumin

For Serving

  • 8 corn tortillas
  • pico de gallo
  • guacamole

Instructions

  • Combine marinade ingredients in a blender and pulse until blended. Marinate flank steak at least 4 hours or overnight.
  • Preheat grill to medium-high heat. Grill the steak 7-9 minutes. Flip over and cook an additional 5-7 minutes or to reach desired doneness. Rest 10 minutes.
  • While meat is resting, grill corn tortillas just until softened and lightly browned on the edges. Wrap in foil to keep warm.
  • Slice steak across the grain and then cut into small pieces. Fill warmed tortillas with steak, pico de gallo, onion and guacamole.

Nutrition

Calories: 351 | Carbohydrates: 28g | Protein: 28g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 337mg | Potassium: 570mg | Fiber: 3g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 3mg