#bbqchickenlove

[fiddysbiddies]

This gluten-free cucumber noodle salad with BBQ chicken is a refreshing and satisfying dish perfect for a light lunch or dinner. The crunchy cucumber noodles paired with tender grilled chicken and tangy BBQ sauce create a burst of flavors in every bite.

Ingredients: 2 large cucumbers, spiralized into noodles. 2 boneless, skinless chicken breasts, grilled and diced. 1/4 cup gluten-free BBQ sauce. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup green onions, thinly sliced. 2 tablespoons olive oil. 2 tablespoons apple cider vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine cucumber noodles, diced chicken, cherry tomatoes, red onion, cilantro, and green onions. In a small bowl, whisk together olive oil, apple cider vinegar, and gluten-free BBQ sauce. Pour the dressing over the salad and toss until well combined. Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

red white and blue rabbitry

[northerntendencies]

With a sweet and smokey maple syrup marinade, you can enjoy the rich and savory flavors of Canadian BBQ chicken. This dish is a tasty mix of traditional Canadian ingredients and classic barbecue goodness that is grilled to perfection.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup maple syrup. 1/2 cup soy sauce. 1/4 cup Dijon mustard. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1 tablespoon canola oil. 1 tablespoon apple cider vinegar.

Instructions: Mix maple syrup, soy sauce, Dijon mustard, minced garlic, smoked paprika, black pepper, and cayenne pepper in a bowl. This will make the marinade. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again, and pour 3/4 of the marinade over them. Put the dish or bag in the fridge for at least an hour, or better yet, overnight for the best flavor. Warm up the grill over medium-high heat. Take the chicken out of the marinade and brush it with canola oil. Let any extra oil drip off. Grill the chicken for 6 to 8 minutes on each side, or until the internal temperature reaches 165F 74C. During the last few minutes of cooking, baste the chicken with the marinade that you saved. Take the chicken off the grill and let it rest for five minutes. Then cut it into pieces. Put the rest of the marinade and apple cider vinegar in a small saucepan. Heat it until it starts to simmer. Then use it as a glaze for the chicken slices. Enjoy the Canadian BBQ Chicken with your favorite sides.

Prep Time: 15 minutes

Cook Time: 16 minutes

green europe