What is better than quick prep and clean-up kind of weeknight dinners that the whole family likes? Um, nothing! It’s perfect for the lazy days of summer.

This is also a great recipe for entertaining because you marinate the chicken thighs before everyone gets there, so the only clean up is the pan you bake them on!

All you need now is a side dish like a Butternut Squash recipe or some Roasted Broccoli, and you’ve got a tasty, complete meal!

Ingredients Needed for BBQ Honey Mustard Chicken Thighs

Gather these simple ingredients together for an easy meal:

• Boneless skinless chicken thighs
• Coarse-ground mustard (whole grain mustard)
• Dijon mustard
• Honey
• Barbecue Sauce
• Soy Sauce
• Freshly chopped tarragon

Don’t forget to check out the recipe card at the bottom of the post for a detailed list of ingredients and instructions!

How to Make Honey Mustard Chicken Thighs in the Oven

This honey mustard chicken recipe is super simple, and the thighs require very little hands-on time, so feel free to get some other tasks done while your chicken thighs bake. Here’s how to make this easy chicken recipe:

1. First, preheat oven to 350 degrees.
2. Mix together the mustards, honey, BBQ sauce, and soy sauce in a large bowl. Set aside about 1/4 cup in a small bowl.
3. Add chicken thighs to the bowl and toss to coat. If you’re making these in advance, you can cover the bowl and place it in the fridge until you’re ready to bake. Otherwise, continue on with the directions.
4. Next, place the thighs on a roasting pan or baking dish prepared with nonstick cooking spray.
5. Bake for 50 minutes or until golden brown and the juices run clear.
6. Spoon reserved honey mustard mixture over thighs, let sit for 5-10 minutes, and serve.

Recipe Variations

• You can use regular yellow mustard if you don’t want to go out and buy a bottle of coarse-ground mustard you might not otherwise use.
• You can use any favorite barbecue sauce, or make your own! Try my Honey Bourbon Barbecue Sauce recipe!
• Feel free to omit the tarragon if you don’t like the flavor, but I think it adds a nice nuance to the honey mustard sauce.

FAQs

Can I use other cuts of chicken to make this recipe?

Yes, this sauce would taste great on boneless chicken breasts, whole chicken quarters, or even drumsticks!  The cook time will vary depending on the cut of meat, so use a meat thermometer to make sure it cooks to a safe internal temperature.

How do I know my Honey Mustard Chicken Thighs are done?

Chicken should be cooked to an internal temperature of 165 degrees F, so use an instant-read thermometer in the thickest part of the thigh to make sure it is done.  I like to take mine out a little before they reach 165, as they continue to cook for a few minutes once you take them out of the oven.

Can I make these ahead of time?

Yes, the sauce makes a great honey mustard chicken marinade. Place the thighs into the sauce and cover the bowl, then keep it in the fridge until you’re ready to cook them. You can do this up to 8 hours in advance.

Can I cook these on the grill?

Yes, you can place these right on the grill. Preheat the grill to high as you prepare the chicken. Cook 5-6 minutes per side or until the temperature in the thickest part of the chicken registers at 165 degrees F. In the last few minutes, brush on the reserved honey mustard barbecue mixture.

How do I store leftover Honey Mustard Chicken?

Store any leftover chicken thighs, cooled to room temperature, in an airtight container in the fridge for 2-3 days. Reheat in the microwave or in the oven until warmed through.

More Honey Mustard Recipes

If you’re a honey mustard fanatic like me, then you might enjoy the following recipes:

This Honey Mustard Dressing is one of my favorite salad dressings. Plus, you can use it as a marinade for chicken!

For a quick and easy meal, these tangy Honey Mustard Pretzel Chicken Tenders breaded in pretzels need to make it onto your dinner table this week!

This easy recipe for Honey Mustard Brussels Sprouts might just be the best way to convert the Brussels sprouts haters into lovers. Roasted in olive oil and then tossed with an easy, tangy sauce, this recipe is one that will probably make a regular appearance on your dinner menu.

Barbecue Recipes

Make these barbecue recipes next time you need some easy, delicious meals:

• Barbecue Chicken Burgers
• Barbecue Chicken Chili
• Barbecue Chicken Slider Melts
• BBQ Pulled Pork Mac n Cheese
• Slow Cooker BBQ Pulled Pork Sandwiches

Which one will you try next? Don’t forget to Pin or print this recipe so you can make Honey Mustard Chicken Thighs next time you need an easy meal!

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Honey Mustard Chicken Thighs

Roast or grill these Honey Mustard Chicken Thighs for the easiest dinner recipe with a flavor combination of tangy barbecue sauce and sweet honey that hits just right!

Course Main Course

Cuisine American

Keyword Honey Mustard Chicken Thighs

Prep Time 7 minutes minutes

Cook Time 50 minutes minutes

Servings 6 servings

Calories 440kcal

Ingredients

• 8 boneless chicken thighs
• 1/4 cup coarse mustard
• 1/4 cup Dijon mustard
• 1/2 cup honey
• 1/3 BBQ sauce
• 1 teaspoon soy sauce
• 3 tablespoons chopped fresh tarragon

Instructions

• Preheat oven to 350 degrees.
• Mix together the mustards, honey, BBQ sauce and soy sauce in a large bowl. Set aside about 1/4 cup.
• Add chicken thighs to bowl and toss to coat.
• Place the thighs in roasting pan prepared with cooking spray.
• Bake for 50 minutes or until juices run clear.
• Spoon reserved sauce over thighs and serve.

Nutrition

Calories: 440kcal | Carbohydrates: 27g | Protein: 26g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 404mg | Potassium: 463mg | Fiber: 1g | Sugar: 24g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3mg

This post was originally published on May 10, 2018. It has been updated in format and with pictures on January 29, 2025.

The post Honey Mustard Chicken Thighs appeared first on Easy Recipes From Home.

This meal is easy to make in the Crockpot and doesn’t take a full day to cook. Unlike many Chinese takeout recipes, this version isn’t fried, making it a little more calorie-conscious. When I made it, everyone loved it so much we didn’t have any leftovers at all!

Why You’ll Love this Easy Sesame Chicken

Honey sesame chicken is one of the most popular dishes at Chinese restaurants. The sweet sauce is seriously addicting, and it is great on a bed of rice.

This version is so easy that you can fix it and forget it, making it great for busy weeknights or when you need to feed a crowd.

Having a recipe without fried batter on the chicken makes this better if you’re watching your diet, without sacrificing any of the flavor of this family favorite!

Ingredients for Honey Sesame Chicken

These ingredients are easy to find at your local grocery store, so make a list and gather together the following things:

• Boneless, skinless chicken breasts
• Soy Sauce
• Honey
• Ketchup
• Sesame Oil
• Grated ginger
• Red pepper flakes
• Minced garlic
• White pepper
• Corn starch
• Water
• White sesame seeds
• Green onions (optional, for garnish)

Be sure to review the recipe card at the end of the post for a detailed list of ingredients and instructions.

How to make Honey Sesame Chicken in the Crockpot

• Place chicken in the bowl of a crock pot. Combine soy sauce, honey, ketchup, sesame oil, ginger, red pepper flakes, minced garlic, and white pepper in a small bowl until well combined. Pour over the chicken.
• Set the crock pot to “LOW”. Cook for 2.5 hours or until chicken is cooked through. Remove the chicken from the crock pot and cut into bite-sized pieces.
• In a small bowl, add cornstarch and water, then stir to combine. Stir the cornstarch slurry into the sauce in the slow cooker. Let it thicken as it cooks for about 10 minutes.
• Turn the temperature to warm, or if yours doesn’t have that setting, just turn it off.  Add chicken and turn until the sauce coats it, letting it sit for about 2-3 minutes.
• Remove the chicken, sprinkle with sesame seeds, and garnish with green onions. Serve over white or brown rice or noodles.

FAQs

Can I use other cuts of chicken in this recipe?

Yes, Honey Sesame Chicken can be made with chicken thighs as well as the chicken breasts I used in the recipe.

What other flavor variations can I make?

• Add sriracha or sweet chili sauce for a little more heat.
• A splash of rice vinegar adds just the right amount of zing to balance the sweetness of the recipe.
• You can adjust the amount of red pepper flakes you use to control the spice level.

How do I know when the chicken is done cooking?

A safe internal temperature for chicken is 165 degrees F on a meat thermometer. Insert it into the thickest part of the chicken breast for best results.

How do I store leftover Honey Sesame Chicken?

Keep leftover chicken in an airtight container in the fridge for up to 4 days. It’s great for lunch in lettuce wraps or over some freshly cooked rice.

Can I freeze this easy chicken recipe?

Yes, this chicken should freeze just fine. Once cooled to room temperature, transfer the chicken to a freezer bag or other airtight container. Freeze for up to a month.

To reheat, thaw overnight in the fridge, then warm up in a large skillet over medium heat with a little bit of water or broth to retain moisture.

More Easy Crockpot Recipes

• Slow Cooker Beer Chicken Tacos with Peach Salsa
• Slow Cooker Scalloped Potatoes
• Slow Cooker Pulled Pork Tacos
• BBQ Pulled Pork Sandwiches
• Slow Cooker Mexican Lasagna

Which ones are you adding to your dinner menu? Let me know in the comments. And, don’t forget to Pin or print this recipe so you can have it ready the next time your busy day requires a quick Crockpot meal!

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Crock Pot Honey Sesame Chicken

This homemade version of Honey Sesame Chicken is tender and juicy with a delicious honey sesame sauce. Serve it over fresh rice for an easy weeknight meal!

Course Main Course

Cuisine Chinese

Keyword Honey Sesame Chicken

Prep Time 10 minutes minutes

Cook Time 2 hours hours 40 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 4 servings

Ingredients

• 1 1/2 pound chicken breast about 3 breast halves
• 1 cup honey
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1/2 teaspoon red pepper flakes
• 2 garlic cloves minced
• Dash of white pepper
• 1 tablespoon white sesame seeds
• Green onions thinly sliced for garnish
• 2 teaspoon cornstarch
• 1 teaspoon water

Instructions

• Place chicken in crock pot. Mix honey and the next 7 ingredients in a small bowl. Pour over chicken.
• Put crock pot to low temperature. Cook for 2.5 hours or until chicken is cooked through.
• Remove chicken from crock pot and cut into bite size pieces.
• Put cornstarch in small bowl and dissolve with the added water, stirring. Stir into sauce in crock pot. Let it thicken for about 10 minutes.
• Turn temperature to warm. Add chicken until sauce coats it, about 3-4 minutes.
• Remove chicken, sprinkle with sesame seeds and garnish with green onions.

This post was originally published September 3, 2013. It has been update in format and with pictures on October 23, 2025.

The post Honey Sesame Chicken appeared first on Easy Recipes From Home.

Sliders are the perfect finger food. You can stuff them with just about anything you like, and that golden brown, crispy bun crunches as you bite into the savory, gooey filling. Use your favorite barbecue sauce and these will be a sure hit!

What kind of chicken can I use in this recipe?

I love easy recipes that are quick to throw together, so I used rotisserie chicken for this recipe. The best chicken for making BBQ chicken sliders is definitely freshly shredded chicken from cooked chicken breasts or rotisserie chicken. You could use canned chicken if that’s all you have; just make sure to drain it well.

An easy way to prepare chicken is to use your Instant Pot or Slow Cooker! Throw in skinless chicken breasts or thighs with some chicken broth and let them cook until tender so you can easily shred the meat with forks.

BBQ Chicken Slider Ingredients

You only need a handful of ingredients to make these savory chicken sandwiches. Here’s what you’ll need:

• 1 package of King’s Sweet Hawaiian Rolls
• 2 cups cooked and shredded chicken
• ½ cup of barbecue sauce
• ¾ cup shredded Gouda cheese
• For tops of buns:
• 4 tablespoons melted butter
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard

How to make BBQ Chicken Slider Melts

These sliders are simple to make, but everyone will think you spent hours in the kitchen!

First, preheat your oven to 350 degrees F. In a large bowl, combine shredded, cooked chicken and BBQ sauce until well combined. 

In another small bowl, combine the butter, honey, Worcestershire sauce, and mustard. Set this bowl aside for later. 

Spray a baking dish with cooking spray. Cut your Hawaiian rolls in half with a serrated knife and line the baking dish with the bottoms of the rolls. Place the barbecue chicken filling on the rolls, followed by the cheese.

Place the top buns on top of the chicken and cheese. Drizzle the honey mustard sauce on top of the buns and cover them tightly with aluminum foil. Bake the BBQ chicken slider melts covered for 15 minutes.

Remove the foil, then return the sliders to the oven and cook for an additional 10 minutes uncovered.

These are delicious when served warm. Grab a napkin- that honey mustard topping is a bit messy, but worth every drop!

Recipe Variations

• If you don’t like Gouda, substitute your favorite cheese. I like Provolone cheese or Havarti.
• Throw some coleslaw on top of the melted cheese for some extra flavor and crunch!
• If you don’t have or don’t like Hawaiian rolls, feel free to use different types of slider buns.

How to store leftover BBQ sliders

Cover these tightly or place them in an airtight container and store them in the refrigerator for 3-4 days. They are best served warm, so simply heat individual servings in the microwave to serve another day.

Can I make these BBQ Chicken Sliders on Hawaiian Rolls in advance?

You can make these sliders ahead of time and store them in the freezer for up to three months. Assemble your sliders as noted in the recipe, but don’t add the honey mustard topping! Wrap your sliders tightly in plastic wrap, then freeze.

When you are ready to bake them, take them out of the freezer and thaw them to room temperature, add the honey mustard topping, then bake as directed!

What to serve with BBQ Chicken Sliders

So many things pair perfectly with BBQ slider melts. Try one of these recipes:

• Baked Beans
• Honey Mustard Brussel Sprouts
• Mexican Corn Salad
• Broccoli Salad
• BBQ Sweet Potato Chips
• Oven Baked Sweet Potato Wedges

Other Slider Recipes

If you can’t get enough of sliders, try making these Fancy Tailgating Sliders. Now, what makes these fancy you might ask? Well, these have ham, American cheese, turkey, gouda, and herbed mayo all baked on those buttery rolls. And then they are topped off with melted butter and grated Parmesan cheese. Fancy enough for you?

You could also try these Greek Lamb Sliders. The ground lamb is filled with some dried herbs and grilled to perfection. Creamy tzatziki sauce takes over, followed by some crumbly feta and caramelized red onion. Amazing!

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BBQ Chicken Slider Melts

These cheesy Barbecue Chicken Slider Melts are the perfect game day lunch or an easy weekday meal for your family! They easily feed a hungry crowd, making them perfect for your next picnic or potluck!

Servings 6 servings

Calories 293kcal

Ingredients

• 1 12 count package of King’s Hawaiian Rolls
• 2 cups cooked and shredded chicken I used a Rotisserie chicken
• 1/2 cup BBQ sauce
• 3/4 cup shredded Gouda cheese
• 4 tablespoons melted butter
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard

Instructions

• Preheat oven to 350 degrees.
• In a bowl combine chicken and BBQ sauce until well combined.
• In another bowl combine the butter, honey Worcestershire sauce, and mustard – set aside.
• Spray a baking dish with cooking spray. Line the dish with the bottom rolls. Place BBQ chicken on rolls followed by the cheese.
• Place the top rolls on top. Then drizzle the sauce on top of sliders.
• Bake covered for 15 minutes, remove foil and bake uncovered for 10 minutes.

Notes

Nutritional information has been calculated for 2 sliders per serving.

Nutrition

Calories: 293kcal | Carbohydrates: 17g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 612mg | Potassium: 169mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 1mg

This post was originally published February 3, 2017. It has been updated in format and with photos on September 18, 2025.

The post BBQ Chicken Sliders appeared first on Easy Recipes From Home.

I had to share these Chicken Alfredo Lasagna Roll-Ups with you because they have been the star of the show at the last couple of girls’ nights we’ve had! As you can probably tell, I am a big lasagna fan – it doesn’t matter if it’s traditional lasagna, veggie, Mexican, or chicken.. And with Pinterest swarming with roll-ups lately, I thought I’d give this version a shot.

This dish is great all year round, especially when you need a hearty dish like this to keep you all warm inside. But I love it for this time of year when parents are running around to soccer and baseball games, band concerts, end-of-the-year assemblies, and more. Or if your kids are older and out of the house like mine, you can just enjoy a delicious, filling meal anytime you’re in the mood!

Ingredients for Chicken Lasagna Rolls

Here’s what you need to make these delicious lasagna rolls:

For the Filling

• Butter
• Olive oil
• Sliced mushrooms, chopped
• Minced onion
• Cooked, shredded chicken (I used a rotisserie chicken)
• Ricotta cheese (I recommend full-fat, but part-skim will work as well!)
• Shredded mozzarella cheese
• Freshly chopped rosemary
• Kosher salt

• Uncooked lasagna noodles (see recipe notes)
• Butter
• Heavy cream
• Freshly grated Parmesan cheese
• Pepper
• All-purpose flour (as needed)

Be sure to review the recipe card at the end of the post for a detailed ingredient list and instructions!

How to Make Chicken Alfredo Lasagna Rolls

1. First, preheat oven to 375°F, and prepare a 9 × 13-inch baking dish by spraying it with nonstick cooking spray.
2. In a large pot, cook the lasagna noodles to  “al dente” according to the package directions. Then, drain and place the noodles flat onto a counter lined with wax paper or parchment.

Make the Alfredo Sauce

1. Melt the butter in a medium saucepan over medium heat. Whisk in the heavy cream and bring it just to a boil.
2. Next, reduce heat to low and cook for 6 minutes, stirring occasionally. Add Parmesan cheese and pepper and cook for another 2 minutes until the cheese is fully melted, stirring constantly. Remove from heat.
3. If your sauce is too thin, put ½ cup of the sauce into a small bowl and mix with the tablespoon of flour before whisking it back into the rest of the sauce.

Chicken Filling

1. In a large skillet, melt 2 tablespoons of butter and add the olive oil. Next, add the mushrooms and onion and cook until tender, about 5-7 minutes. Remove from heat and allow to cool slightly. ( I find it easiest to do this step before I make the sauce. That way, the mushrooms and onions are sufficiently cooled before mixing them with the cheeses.)
2. Put the chicken, ricotta cheese, one cup of the shredded mozzarella, rosemary, and salt into a large bowl. Add the cooled mushroom mixture, then toss well to combine.

Assemble and Bake the Rolls

3. Spread 1/3 cup of the chicken mixture onto each lasagna noodle and roll tightly.
4. Place a thin layer of the Alfredo sauce on the bottom of the prepared baking dish. Put the rolled noodles into the baking dish, and evenly distribute the remaining Alfredo sauce over the rolls.
5. Cover with aluminum foil and bake for 20 minutes. Remove the foil, then sprinkle with the remaining 1/2 cup of mozzarella cheese on top of the rolls and bake for an additional 5 minutes, till it’s bubbly and lightly golden brown. Serve it with some garlic bread and Caesar salad for a complete meal!

Recipe Notes

• This recipe will make a total of 14 rolls, but cook a few extra noodles in case some tear while cooking. 
• I suggest grating the Parmesan cheese yourself as it will melt more evenly and give you a fresher taste.
• You can use store-bought Alfredo sauce to save some time. You will need one jar of Alfredo sauce, or about 2 cups.

FAQs

Can I make Chicken Alfredo Lasagna Rolls ahead of time?

Yes! Assemble them as directed, but instead of baking them, cover the dish tightly and refrigerate for up to 24 hours. When you are ready to bake, follow the directions in the recipe card, though you may need an extra 10-15 minutes to bake.

Can I freeze Lasagna Roll-ups?

Yes, you can freeze them baked or unbaked!

Unbaked: Place the assembled rolls, seam side down, in a pan and cover loosely with foil or plastic wrap. Freeze for about an hour until firm. Then transfer the frozen rolls to a large freezer bag and freeze for up to 3 months. To bake, thaw them in the fridge overnight. Then spread 1/2 cup of Alfredo sauce in the prepared pan and bake according to the recipe instructions.

Baked: Lasagna roll-ups can be stored in a standard freezer for up to 3 months. To reheat, cook in a 350 degree F oven for 2 hours or until hot and bubbly. The Alfredo sauce may separate when reheating, so I prefer to freeze them unbaked and then assemble and bake when I’m ready to serve them.

How do I store leftover Chicken Alfredo Lasagna Rolls?

Store these in the fridge, tightly covered, or transfer to an airtight container, and store for up to a week. Reheat in a 350-degree oven until warm throughout.

More Pasta Recipes

If you love pasta for lunch or dinner, then try one of these tasty recipes next time:

• Classic Lasagna
• Jambalaya Pasta
• Mushroom Ravioli
• Beer Bacon Mac & Cheese
• Fried Ravioli

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Chicken Alfredo Lasagna Roll Ups

Chicken Alfredo Lasagna Rolls will become a family favorite with chicken, mushrooms, and cheese rolled up in lasagna noodles smothered with an easy Alfredo sauce.

Course Main Course

Cuisine American

Keyword Chicken Alfredo Lasagna Rolls

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 964kcal

Ingredients

• 14-16 uncooked lasagna noodles *See note

Alfredo Sauce

• 1/2 cup butter
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 1/2 teaspoon pepper
• 1 tablespoon all purpose flour if needed to thicken

Filling

• 2 tablespoons butter
• 1 tablespoon olive oil
• 8 oz. sliced mushrooms chopped
• 1 cup minced onion
• 2 cups cooked shredded chicken I use rotisserie chicken
• 16 oz. ricotta cheese
• 1 1/2 cups shredded mozzarella divided
• 1 tablespoon freshly chopped rosemary
• 3/4 teaspoon kosher salt

Instructions

• Preheat oven to 375°F, and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• In a large pot, cook lasagna noodles al dente according to package directions. When cooked, drain and place noodles flat onto a counter lined with wax paper or parchment.

Alfredo Sauce

• Melt the butter in a medium saucepan over medium heat. Whisk in cream and bring just to a boil. Reduce heat to low and cook for 6 minutes, stirring occasionally. Add Parmesan cheese and pepper, and cook for another 2 minutes until cheese is fully melted, stirring constantly. Remove from heat. *If sauce is too thin, put a half cup into a bowl and mix with the tablespoon of flour before whisking it back into the pan.

Filling

• In a large skillet melt the 2 tablespoons of butter and olive oil. Add the mushrooms and onion and cook until tender, about 5-7 minutes. Remove from heat and allow to cool slightly. ( I find it easiest to do this step before I make the sauce. That way the mushrooms and onions are sufficiently cooled before mixing them the cheeses.)
• Put the chicken, ricotta cheese, one cup of the shredded mozzarella, rosemary, and salt into a large bowl. Add the cooled mushroom mixture. Toss well to combine.
• Spread 1/3 cup of the chicken mixture onto each lasagna noodle, and roll tightly.
• Place a thin layer of the Alfredo sauce on the bottom of the prepared baking dish. Put the rolled noodles into the baking dish, and evenly distribute the remaining Alfredo sauce over the rolls.
• Cover with aluminum foil and bake for 20 minutes. Uncover, sprinkle with remaining 1/2 cup of mozzarella, and bake for an additional 5 minutes.

Notes

• I suggest grating the Parmesan cheese yourself as it will melt more evenly and give you a fresher taste.
• This recipe will make a total of 14 rolls but cook a few extra noodles in case some tear while cooking.
• If using a store bought Alfredo Sauce – you will need about 2 cups.

Nutrition

Calories: 964kcal | Carbohydrates: 61g | Protein: 49g | Fat: 59g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 205mg | Sodium: 1020mg | Potassium: 650mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1959IU | Vitamin C: 3mg | Calcium: 704mg | Iron: 2mg

This post was originally published February 19, 2016. It has been updated in format and with pictures on May 15, 2025.

The post Chicken Alfredo Lasagna Rolls appeared first on Easy Recipes From Home.

Nothing goes together quite like chili and football! I love making a big pot of chili for the big weekend game. It doesn’t matter what team you’re cheering for—everyone will be cheering for this super easy chili!

I am obsessed with barbecue chicken! I mean, there is something about the combination of BBQ, chicken, cheddar cheese, and cilantro that I love! Don’t you? So far, I’ve used it in this Creamy BBQ Chicken Pizza, these BBQ Chicken Burgers, and even BBQ Chicken Slider Melts!

What ingredients do I need for BBQ Chicken with Chili?

This recipe calls for leftover shredded chicken (rotisserie chicken is perfect for this!), broth, a handful of spices, potatoes, beans, and your favorite barbecue sauce. 

• 1 small red onion (about ½ cup), diced
• 1/3 pound red potatoes, diced very small
• 1 ½ cups chicken broth
• 1 1/12 teaspoons salt
• ½ teaspoon chili powder
• ½ teaspoon black pepper
• ½ teaspoon cumin
• 3 cups shredded Rotisserie chicken
• 1 15-ounce can of pinto beans, drained and rinsed
• 1 15-ounce can of kidney beans, drained and rinsed
• 1 18-ounce bottle of BBQ sauce
• Garnishes: shredded cheddar cheese, fresh cilantro, Fritos or Tortilla chips

Make sure you don’t use a very sweet barbecue sauce or the flavors won’t be balanced. If you do, increase the chili powder and cumin to balance the sweetness.

How to make BBQ Chicken Chili

I love this fun twist on traditional chili! Make this recipe on the stove top in under 30 minutes.

1. First, use a sharp knife and cutting board to cut your onion and potatoes. There is no need to peel the potatoes for this recipe.
2. Next, grab a large stockpot or other big pot, drizzle some olive oil on the bottom, and saute the onion for about 3-5 minutes.
3. Add the chicken broth, potatoes, and spices. Let that simmer for about 10-15 minutes or until potatoes are fork-tender.
4. Add the chicken, beans, and barbecue sauce. Stir until well combined. Let it simmer for at least 10 minutes. I like to let it sit a bit longer to deepen the flavors.
5. Ladle chili into individual bowls and top as desired. Enjoy!

Topping Suggestions

• Chopped cilantro
• Diced green onions
• Shredded cheese
• A little sour cream or Greek yogurt
• Chips like Fritos or tortilla chips
• Crumbled Saltine crackers

Can I make this recipe for chicken chili in a crock pot?

You can make this barbecue chili recipe in a crockpot by using fresh or frozen chicken breasts instead. Put all the ingredients in the crockpot except the beans, cover the pot, and set it for 4 hours on high or 8 hours on low. When you’re ready to eat, stir in the beans, shred the chicken, and serve!

Can I make this recipe without chicken?

Yes, you can make this a vegetarian chili by omitting the chicken and adding extra veggies in with the potatoes. Consider using carrots, green peppers, and corn. Add in a can of crushed tomatoes too. Consider adding an extra can of beans to get plenty of protein in your meal.

How do I store leftover chili?

Once chili cools to room temperature, transfer it to an airtight container and store it in the fridge for 3-4 days.

Can you freeze BBQ Chicken Chili?

Yes, this recipe freezes very well! Let the chili cool to room temperature, then transfer it to a freezer bag or other airtight container. I like to store soups, stews, and even ground beef flat in the freezer to save space and help with even thawing.

Freeze this chili for up to 3 months.

More Chili Recipes

One reason why I love chili is that it is so versatile! You can add pretty much anything to your chili for a new variety. Try one of these delicious meals next time:

• Turkey Mango Chili– this chili uses ground turkey and mango salsa for a sweet, tangy flavor.
• Cream Cheese Chicken Chili– add cream cheese and ranch dressing to add a creamy contrast to the spicy chili.
• Fiesta Chili– this great recipe is inspired by a family friend and is the perfect combination of sweet and spicy!

Try these BBQ-flavored Recipes too!

• BBQ Honey Mustard Chicken Thighs
• BBQ Sweet Potato Chips
• BBQ Pulled Pork Grilled Cheese
• BBQ Pulled Pork Macaroni & Cheese
• Slow Cooker BBQ Pulled Pork Sandwiches

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BBQ Chicken Chili

This BBQ Chicken Chili is a hearty chili full of flavor, beans and potatoes. Plus, using a rotisserie chicken makes it quick and easy for any night of the week!

Course Main Course

Cuisine American

Keyword BBQ Chicken Chili

Prep Time 7 minutes minutes

Cook Time 40 minutes minutes

Total Time 47 minutes minutes

Servings 4 servings

Calories 707kcal

Ingredients

• 1 small red onion diced (about 1/2 cup)
• 1/3 pound red potatoes diced very small. See Note.
• 1 1/2 cups chicken broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 3 cups shredded rotisserie chicken
• 15 ounces pinto beans drained and rinsed
• 15 ounces kidney beans drained and rinsed
• 18 ounces BBQ sauce See Note.
• Shredded cheddar cheese, cilantro, Fritos for serving

Instructions

• In a large pot saute onion in olive oil over medium heat for 3-5 minutes, until soft.
• Add chicken broth, diced potatoes, and spices. Cook about 15 minutes until potatoes are fork tender.
• Add chicken, beans, and BBQ sauce. Simmer for 20 minutes.

Notes

• I used about 6 small baby red potatoes (5.33 ounces) and diced them to about ½ -inch. If they’re cut any larger, they’ll take longer to cook.
• Make sure you do not choose a very sweet BBQ sauce – if you do increase chili powder and cumin amounts to combat the sweetness.

Nutrition

Serving: 1serving | Calories: 707kcal | Carbohydrates: 114g | Protein: 52g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 95mg | Sodium: 2887mg | Potassium: 1740mg | Fiber: 20g | Sugar: 45g | Vitamin A: 388IU | Vitamin C: 8mg | Calcium: 154mg | Iron: 7mg

This post was originally published February 2, 2018. It has been updated in format and with pictures on January 23, 2025.

The post BBQ Chicken Chili appeared first on Easy Recipes From Home.

These easy chicken enchiladas are a fun twist on traditional enchiladas. Made with a mildly spicy cream cheese and chicken filling, these are covered in Tomatillo Salsa for an extra kick! Yes, the flavor and texture may differ from classic enchiladas just a bit, but I think you’ll agree they are well worth making again and again! My family absolutely loves them and I’m sure yours will, too.

Why You’ll Love Making These Cheesy Chicken Enchiladas

• Quick Preparation: This great recipe is simple to prepare, making it an ideal choice for busy weeknights when you want a tasty meal without spending hours in the kitchen.
• Family-Friendly: Enchiladas are typically loved by people of all ages, making them a crowd-pleasing dinner option for the whole family, even your picky eaters.
• Customizable: You can easily adapt the recipe to suit your preferences. Adjust the spice level, cheese type, or even use leftover chicken for a convenient and personalized meal.
• Leftovers: I think these enchiladas taste even better the next day, so making a batch can provide you with satisfying leftovers for lunch or dinner later in the week.
• Freezer-Friendly: If you’re preparing them in advance, enchiladas freeze well, allowing you to have a homemade, ready-to-heat meal on hand for especially hectic nights.
• No canned soup: Similar recipes use a can of cream of chicken soup, but this recipe uses an easy homemade filling instead!

Ingredients for Cream Cheese Chicken Enchiladas

Here’s what you need to make this easy recipe:

• 24 ounces salsa verde or Tomatillo Salsa
• 2 cups cooked shredded chicken (I used a rotisserie chicken)
• 2 tablespoons butter
• 1/2 cup diced onion
• 7 ounces chopped green chiles
• 4 oz. cream cheese, room temperature and cut into small blocks
• 8 flour tortillas
• 1 cup shredded cheddar cheese
• 2 cups shredded Mexican cheese blend
• 1/2 cup queso fresco, crumbled (you can substitute queso blanco)

How to make White Chicken Enchiladas

1. First, preheat the oven to 350 degrees. Prepare a 9 X 13-inch baking dish with cooking spray and spread one cup of the salsa verde or Tomatillo Salsa over the bottom of the dish.
2. Melt butter in a large saucepan over medium-high heat and add the onion. Cook until soft and translucent, then add green chiles and cream cheese. Stir until blended, about 5-7 minutes.
3. Remove the cream cheese mixture from the heat. Add in chicken and stir until it is completely mixed.
4. On the center of each tortilla, place about 1 tablespoon of cheddar cheese, 2 tablespoons of Mexican cheese, and 2-3 tablespoons of chicken mixture (I like to use a small cookie scoop).
5. Roll the tortillas and place seam side down into the prepared pan. Cover with the remaining Mexican cheese, then cover with salsa verde and top with the queso fresco.
6. Bake uncovered for 25 minutes, or until cheese melts completely and the enchiladas are heated through.

Recipe Variations

• You can use fresh cilantro and/or green onions as a garnish for a fresh tangy flavor.
• Stir in some ground cumin, chili powder, or other spices to the chicken sauce for added flavor.
• Use sour cream or plain Greek yogurt instead of cream cheese.
• Try different cheese: Pepper Jack cheese or Monterey Jack cheese are other good options for these enchiladas.
• You can add some black beans or pinto beans for extra protein or use them in place of the chicken for a vegetarian option.
• Add some fajita vegetables like bell peppers, onions, or mushrooms for added nutrients and fresh flavor.

FAQS

How long will leftover Cheesy Chicken Enchiladas stay fresh?

Store leftover enchiladas in an airtight container in the fridge for up to 4 days. I actually think these taste better the next day, so reheat them in the microwave for a quick lunch or dinner tomorrow!

Can I use corn tortillas instead of flour tortillas?

These enchiladas are typically made with flour tortillas, but if you prefer corn tortillas you can definitely use them. I recommend using the white corn tortillas.

Can you make Homemade Enchiladas ahead of time to bake later?

Yes, this is the perfect make-ahead meal! Follow the recipe as directed until you fill, roll, and place the tortillas in the pan. Cover them with plastic wrap or aluminum foil and place them in the fridge for up to 3 days. 

When you’re ready to bake them, add the cheese and salsa verde then bake as directed.

Can I freeze this creamy Chicken Enchiladas recipe?

Yes, you can! The cream cheese mixture may separate a bit and be a little runny when you thaw it, but I think it is still worth doing. Follow the recipe as directed until you place the tortillas in the pan. Cover the pan with plastic wrap and aluminum foil, then freeze for up to 3 months. 

When you’re ready to thaw, place them in the refrigerator overnight. Then top them with cheese and salsa verde before baking as directed in the recipe.

What should I serve with Chicken Enchiladas with Cheese?

Make it a Mexican meal! Serve these enchiladas with Mexican Rice or my Mexican Corn Salad, and for the adults in the room, pair it with a Skinny Sparkling Margarita or my Tequila Sunrise Margarita!

More Easy Weeknight Meals

If you need more quick and easy recipes to make for a busy weeknight meal, I’ve got you covered! Try one of these next time:

• These cheesy Barbecue Chicken Slider Melts are the perfect game day lunch or an easy weekday meal for your family! They easily feed a hungry crowd, making them perfect for your next picnic or potluck!
• Fire up the slow cooker in the morning and enjoy these Slow Cooker BBQ Pulled Pork Sandwiches for dinner! 
• These Mexican Street Corn and Chorizo Tacos are the perfect handheld treat – making them a great weeknight dinner option or game day finger food! 
• Your favorite comfort food (aka LASAGNA) is delicious in the slow cooker – and now has a Mexican twist to it. Make this Slow Cooker Mexican Lasagna at lunchtime, and it’ll be ready for dinner!

Mexican Food You Need To Try

• Our Mexican Sloppy Joe Sweet Potatoes are made with ground beef, homemade taco seasoning, and your favorite ingredients for a delicious twist on an old favorite. Sweet potatoes provide a perfect shell for these filling, flavorful tacos. 
• These Spicy Tequila Shrimp Tacos are so full of flavor! Make them with homemade Mexican Rice and Cilantro Lime Crema for a tasty bite! 
• This Mexican Chicken Casserole is great served over rice or nachos, or makes a perfect filling for tacos! Filled with chicken, black beans, salsa, and flavorful spices, this versatile dish is a must-make!

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Creamy Chicken Enchiladas

These Cheesy Chicken Enchiladas are saucy, cheesy, and delicious, filled with an easy cheesy chicken filling and topped with Tomatillo Salsa. It's a restaurant quality dinner made right at home!

Course Main Course

Cuisine Mexican

Keyword Cheesy Chicken Enchiladas

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 822kcal

Ingredients

• 24 ounces salsa verde / tomatillo salsa
• 2 cups cooked shredded chicken I use a rotisserie chicken
• 2 tablespoons butter
• 1/2 cup diced onion
• 7 ounces chopped green chiles
• 4 oz. cream cheese room temperature and cut into small blocks
• 8 flour tortillas
• 1 cup shredded cheddar cheese
• 2 cups Mexican cheese blend
• 1/2 cup queso fresco crumbled (can substitute queso blanco)

Instructions

• Preheat oven to 350 degrees. Prepare a 9 X 13-inch baking dish with cooking spray, and spread one cup of the salsa verde over the bottom of the dish.
• Melt butter in pan over medium heat and add onion. Cook until soft and translucent then add green chiles, and cream cheese. Stir until blended, about 5-7 minutes.
• Remove the cream cheese mixture from heat. Add in chicken and mix until the completely mixed.
• On each tortilla, place 2 tablespoons cheddar cheese, 2 tablespoons of the Mexican cheese, and 2-3 tablespoons of chicken mixture (I like to use a small cookie scoop).
• Roll the tortillas and place seam side down into the prepared pan. Cover with the remaining Mexican cheese, then cover with salsa verde and top with the queso fresco.
• Bake for 25 minutes.

Nutrition

Serving: 1serving | Calories: 822kcal | Carbohydrates: 49g | Protein: 48g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 2746mg | Potassium: 807mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2282IU | Vitamin C: 25mg | Calcium: 1085mg | Iron: 4mg

This post was originally published May 4, 2017. It has been updated in format and with pictres on October 12, 2023.

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Change up your classic chicken salad, and add some sweet apples, cranberries, and pecans to it for a delicious meal any afternoon or night of the week!

I have this thing for homemade chicken salads – chicken salad sandwiches on my favorite bread, green salads with chopped chicken – you name it I’m ALL over it.
They’re perfect for serving for a ladies’ luncheon and make casual dinners a breeze.

With little fuss and some easy prep, this is a great way to use up some leftover chicken for an easy and delicious meal.

SAVE THIS APPLE CRANBERRY CHICKEN SALAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Inspired by Schlotzsky’s Orchard Salad, this easy, prepared ahead-of-time dish will have you looking forward to lunch time! It might also remind you of Panera’s Fuji Apple Chicken Salad.

Pair it with a thick slice of Zucchini Apple Bread and top it off with a Butterscotch Oatmeal Cookie to satisfy your sweet tooth. Perfect all year round but also a Fall, Thanksgiving side dish favorite.

What’s in Orchard Salad?

• Mixed Greens: the blend may vary and you could use whatever you have on hand to substitute, like romaine or arugula. 
• Goat Cheese: has a tart, earthy flavor. Feta cheese has a saltiness that works as well. 
• Pecans: Crunchy, crisp, buttery and sweet. Candied pecans would be a fun twist. 
• Dried Cranberries: tart and chewy! 
• Apple: slice thinly for a crisp sweetness in the salad. I like to use a Honeycrisp apple, but you can also use Granny Smith, Gala apples, apple chips, Pink Lady, Fuji apples, or Red Delicious. 
• Red Onion: Spicier and sharper than yellow onions. If your red onions are too pungent, rinse in cold water and dry. 
• Rotisserie Chicken: It’s easiest to debone a rotisserie chicken while it is warm. Yet, you can also use whatever chicken you have on hand. If you have some extra chicken breasts from dinner earlier in the week, you can use those, too! Thanksgiving turkey leftovers would also be a great substitute in this salad! 
• Raspberry Vinaigrette: There are a few varieties to purchase at the grocery store or you could make your own. 

Optional add ins: Red grapes, green onion, fresh herbs, croutons, quinoa, farro, and barley.
Make this salad your own!

How do I make this fabulous salad?

It doesn’t get any easier than putting that ingredient list into a large bowl after you’ve chopped everything on your cutting board, and tossing everything together!

Top with the salad dressing just before serving or serve it on the side for people to use as much or as little as they want themselves.

Can I prepare this easy chicken salad recipe ahead of time?

The good news is YES!

To prepare this Cranberry Apple Salad as a make ahead dish, simply cut up the ingredients and store the ingredients in a separate airtight container for lasting crispiness. Wash and make sure to completely dry the mixed greens before storing in a ziplock bag with a paper towel to keep from wilting.

If you cut the apples in advance, squeeze some fresh lemon juice on top to prevent browning.
Crumble the goat cheese immediately out of the refrigerator for an even crumble because once it warms up it will get a little messier.

Alternatively, you could combine the salad ingredients, except for the Raspberry Vinaigrette which you’d add once you’re ready to eat, for an easy lunch away from home.

What to serve with Cranberry Apple Chicken salad?

Having the ladies over for lunch or game night and serving this easy salad recipe? Mix up some Apple Cider Sangria or this Cucumber Melon Mocktail to sip along with it.

You can’t go wrong with a soup and salad. This Broccoli Cheese Soup or a bowl of Winter Squash and Pumpkin Soup would go perfectly with it, too!

Need dessert or something sweet after enjoy a healthy salad?
Make these Millionaire Shortbread aka Twix Bars or a batch of Butterscotch Oatmeal Cookies or Maple Shortbread.

Juicy cooked chicken, tart cranberries, sweet crisp apples, goat or feta cheese and crunchy pecans over a bed of lettuce join together in this satisfying salad.

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Apple Chicken Salad

This Apple Chicken Salad is an easy recipe and loaded with crunchy apples, pre-cooked chicken and salad greens. Every bite is packed with flavor and texture, and this fresh, healthy salad is a delicious lunch that's also perfect for potlucks.

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 672kcal

Ingredients

• 5 cups mixed greens
• 3/4 cup crumbled goat cheese
• 1/3 cup pecans
• 1/3 cup dried cranberries
• 1 apple thinly sliced
• 2 tablespoons diced red onion
• 1 cup shredded rotisserie chicken
• 1/2 cup raspberry vinaigrette salad dressing

Instructions

• In a large bowl add all of the ingredients and drizzle with the vinaigrette. Toss well to combine and serve.

Nutrition

Serving: 1person | Calories: 672kcal | Carbohydrates: 51g | Protein: 47g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 101mg | Sodium: 1101mg | Potassium: 1014mg | Fiber: 12g | Sugar: 24g | Vitamin A: 2087IU | Vitamin C: 28mg | Calcium: 203mg | Iron: 5mg

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And with my life lately I need easy. I had pneumonia for what seems like FOREVER. Now that I am healthy again I never thought I would crave working out as much as I have. So back to the gym and eating healthy okay eating better than I have been.

This winter body has to get summer ready. So I need all the help I can get.

Like I said this salad is soooo quick and easy to toss together. I’m talking like less than 5 minutes prep time. And with little ones I need that. We pretty much use a rotisserie chicken weekly, so why wouldn’t I toss it into a salad? Since tomatoes are not at their peak ripeness now, sun dried tomatoes give it the punch I desire. And then chop up some marinated artichoke hearts and shave some Asiago and voila!

Need more reasons to try it out? How about an almost four year old little boy who ate an entire bowl of it? I mean he might have gotten a Strawberry Rhubarb Bar (recipe coming soon) afterwards but hey it’s all about balance.

My 2 year old princess on the other hand – well if I can get her to eat a vegetable every few days that’s a miracle Let’s just say she’s a work in progress on her eating habits.

Until then John Grayson, Daddy and I will enjoy the healthy stuff.

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Chicken, Sun Dried Tomato, Artichoke Salad

Ingredients

• 4 cups baby kale lettuce
• 1 1/2 cups shredded chicken
• 1/3 cup artichoke hearts drained and quartered
• 1/3 cup sun-dried tomatoes roughly chopped
• 1/4 cup shaved Asiago cheese
• Parmesan Herb Dressing

Instructions

• Add the lettuce, chicken, artichoke hearts, sun dried tomatoes, and cheese to a large bowl.
• Add in some of the dressing – a few tablespoons. Toss well.

The post Chicken, Sun Dried Tomato, Artichoke Salad appeared first on Easy Recipes From Home.

If you look outside our window right now it’s snowing. And my two toddlers could not be more thrilled. The only downside to this of course is when we have to tell them it’s time to come inside before they freeze to death.

John Grayson was actually born in Indiana so we were used to snow for months in the winter but down south that’s a different story. I mean I’m sure you’ve all heard about the fiasco down here a few years ago. I still remember calling my boss when we had our first snow up there asking if we were supposed to come in and he laughed. I mean he obviously had not lived in the south where grocery stores get emptied out with even the threat of snow.

So as long as our power stays on we plan to have this soup. Or this one. If not the good ol PB and J will have to suffice!

PS I just realized I think this is only my 2nd recipe with Brie on here- definitely need to change that! What are some of your favorite Brie recipes? The combination of it with the wild mushrooms are out of this world. And if you have a favorite flavored olive oil it’s a great topping. I added some wild mushroom & sage to top it off. Stay warm out there!

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Creamy Chicken, Mushroom and Brie Soup

Ingredients

• 3 tablespoons olive oil*
• 1/2 yellow onion diced
• 2 carrots peeled and chopped
• 2 cups mushrooms thinly sliced
• 1 garlic clove minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup flour
• 4 cups chicken stock
• 1 1/2 cups shredded chicken
• 1/2 cup half and half room temp
• 8 oz. Brie rind removed and cut into pieces, room temp
• Flavored Olive Oil for garnish
• Sage for garnish

Instructions

• Add olive oil to a large stockpot over medium heat. Add in the onions, carrots, and mushrooms. Saute for 5 minutes.
• Add in garlic and cook for about 30 seconds.
• Whisk in flour until lightly browned, about 1 minute.
• Add in chicken stock and chicken. Cook for about 5 minutes stirring occasionally.
• Add half and half and brie. Simmer for about 10 minutes until brie has completely melted.
• Drizzle with olive oil and garnish with fresh sage.

Notes

*For a more enhanced flavor I suggest using a Mushroom/Sage Olive Oil

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This post has been sponsored by Georgia’s Sauce. All thoughts and opinions are my own.

So remember last week I told you I didn’t want to overload you with so many chicken recipes? Well now it’s time! So if you don’t like chicken..as my mama would say – Tough!

Now that we are back in the swing of things life is not so chaotic. Ha! What am I saying I have a 3 1/2 year old and almost 2 year – things will be chaotic for a while…

Meaning I need more meals that are quick & easy like these Baked Sweet and Sour Chicken Thighs. And what’s easier than whisking a sauce together, slathering it on some chicken thighs and baking! Okay technically dialing for taking out or a drive thru might be easier but once you see and taste this sauce you will change your mind.

A while back when I made this chicken I came across a BBQ sauce and ketchup company – Georgia’s sauce. And I knew instantly I needed to try some.

First it’s from Georgia – hello Georgia peach over here. And then second you know our family loves some BBQ. Whether it’s baking with it on some sliders, grilling with it on some burgers, or slow cooking with it on some pulled pork….We are a little obsessed.

Georgia’s Sauce currently carries 5 products: BBQ sauce (which is amazing in a BBQ Chicken Chili recipe coming soon), Spicy Hot BBQ sauce, Vinegar BBQ sauce, Vinegar Hot BBQ sauce and of course their gourmet Ketchup!

When I was working on this recipe to make my own sweet and sour sauce I knew this would give it a special flavor unlike other ketchup brands. Georgia’s Sauce ketchup has no corn syrup but is instead sweetened with brown sugar. It has a heavy tomato paste which I feel like makes it richer.

And if you hop on over to their store now use the code ILUVGABBQ to receive 20% off and also receive free shipping with orders over $20.

But if you need just one more reason to switch ketchups – look at sweet Amelia she was literally licking the ketchup off the plate.

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Baked Sweet and Sour Chicken Thighs

Ingredients

• 8 skinless bone-in chicken thighs
• 4 tablespoons ketchup
• 2 tablespoons orange marmalade
• 2 teaspoons soy sauce
• 1 tablespoon apple cider vinegar;
• 1/8 teaspoon ginger

Instructions

• Preheat the oven to 400 degrees F.
• Whisk the ketchup, marmalade, soy sauce, vinegar, ginger in a small bowl.
• On a baking sheet prepared with cooking spray place chicken thighs (meatier side up). Brush the chicken with half of the sweet and sour sauce reserving other half for later.
• Roast until the chicken has an internal temperature of 165°F, about 25-30 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.
• Serve with rice or veggies.

Thanks so much for supporting the brands like Georgia’s Sauce that support Hall Nesting!

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