DINNER

Who doesn’t love a good fajita? This easy sheet pan chicken fajitas recipe is perfect for busy families. The best part is that there’s hardly any clean-up! So put your feet up and enjoy a delicious dinner.

I love this recipe because I can have dinner on the table in 30 minutes flat. I’m talking start to finish. But the best part is that we don’t have to sacrifice flavor for a quick and easy meal.

I know you’ll love these as much as we do. Be sure to pair them with my homemade white corn tortillas too!

easy fajita recipe

Here are some commonly asked questions

What makes a fajita, a fajita?

A fajita refers to the strips of meat used in the dish, as the literal definition of fajita means “little girdle” or a “tiny strap.” This was originally carne asada, but the term has evolved over the last hundred years to include a variety of other meats including chicken and seafood.

Traditionally, fajitas are served with special fajita seasonings and served on a corn or flour tortilla. However, the term is so broad that it gives you a lot of latitudes when deciding how best to prepare the dish by making it your own.

How do restaurants get their fajita chicken so tender?

If you would prefer to achieve a more tender cut of meat when preparing your fajitas, you will need to be sure to marinate it before baking. If you are looking for a good marinade, be sure to try my recipe for the Best Chicken Marinade.

The acidity of the vinegar works well for breaking down the muscle fibers in the chicken while the remaining ingredients provide a juicy and flavorful experience.

Can I make this recipe in a toaster oven instead of my normal oven?

Yes! Keep in mind that the smaller size of the toaster oven will make it more challenging to create enough space between all of your ingredients. If all of the components are on top of each other on the sheet pan, they will not cook properly. This is why I would recommend either halving the recipe or dividing the full-scale recipe into two batches.

Ingredients for Sheet Pan Chicken Fajitas

olive oil
chicken – boneless, skinless & sliced
multi-colored bell peppers – sliced
white onion – sliced
lime
fajita seasonings

Does it matter what color peppers I use?

When following most recipes, the color of the bell peppers that you use is only for aesthetic purposes. However, there is a difference in flavor between the different colors.

Notably, green bell peppers are the least ripe of them all and have a more bitter flavor, though they will still have that distinct bell pepper flavor along with the spiciness. As you move down the color scale from yellow to orange, to red, bell peppers get progressively sweeter and fruitier.

The variation in flavor makes a nice medley when mixed together in a fajita. Be sure to choose the colors based on how sweet you would like your dish and experiment with combining flavors too!

How to Make Sheet Pan Chicken Fajitas

Preheat the oven to 350 degrees Fahrenheit and grease a baking sheet with olive oil and set aside.
Cut the chicken, peppers, and onions into thin slices and place them into a large bowl.
Squeeze the lime juice over the chicken, peppers, and onions. Mix until fully coated with the lime juice.
Add your fajita seasonings to the bowl and mix until fully coated.
Place the chicken, peppers, and onions evenly onto the baking sheet.
Bake for 15 minutes.
Once cooked remove from the oven and prepare your fajitas.

Why must I coat all of my ingredients in lime juice before baking?

Absent any kind of marination for your chicken and veggies, the acidity of the lime juice helps to make all of your ingredients more tender during the cooking process. This is a much better experience when eating a fajita because you want to be able to bite right through all of the contents without getting stuck and pulling out the rest of the meat or a long strand of bell pepper.

Don’t miss these other sheet pan recipes

What goes into a good fajita seasoning?

Traditionally fajita seasonings will include cumin or chili powder. When making a fajita seasoning at home, you will also want to add other spices like garlic powder, salt, dried onions, cayenne, white sugar, and paprika.

Generally, a recipe would call for a chili powder base with the remaining ingredients to balance the spiciness. Here is what I use when making fajita seasoning.

2 tbsp chili powder
1 tbsp cornstarch
1 tsp dried onions
1 tsp paprika
½ tsp cumin
½ tsp granulated sugar
½ tsp garlic powder
½ tsp salt

What toppings go on fajitas?

For additional flavor, you may want to add a bit of cilantro, feta cheese, or a squirt of fresh, homemade crema to the top of your fajitas. These toppings have the added benefit of making your fajitas look beautiful!

What goes well as a side dish for chicken fajitas?

These fajitas would go very well with a side of my Restaraunt Style Refried Beans or my Mexican Street Corn Salad. Both of these recipes are lighter sides that compliment the spicy, savory flavor of your fajitas.

Products I love when making sheet chicken fajitas…

This sheet pan chicken fajitas recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made baked fajitas before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy sheet pan dinner recipe, you’re going to love these other quick and easy dinners too. Please click each link below to find the easy, printable recipe!

BBQ Ranch Chicken Casserole

BBQ Ranch Chicken Casserole is a quick and easy dinner loaded with chicken, cheese, and pasta, tossed and baked with BBQ sauce and ranch.

Air Fryer Orange Chicken

Air Fryer Orange Chicken is a quick and easy meal to get you out of the kitchen in less than 30 minutes. Better than takeout that’s simple, easy, and delicious!

Air Fryer Hot Dogs

Air Fryer Hot Dogs are a quick and easy dinner option that the whole family will love. Fast and easy to make – ready in less than 10 minutes!

Instant Pot Tuna Noodle Casserole

Instant Pot Tuna Noodle Casserole brings the old classic from your childhood & makes it fast with the pressure cooker in less than 30 min.

Sesame Chicken Recipe – Air Fryer

This Sesame Chicken Recipe made in the Air Fryer is crispy, juicy, and perfectly seasoned. It’s the perfect weeknight meal when short on time.

Chicken and Rice Casserole

Chicken and Rice Casserole is the perfect meal for any night of the week. It’s stress-free, makes great leftovers, and is a family favorite.

Oven-Baked Pork Chops

Get dinner on the table fast with these super juicy and flavorful Oven-Baked Pork Chops that are ready in 30 minutes, start to finish.

Instant Pot BBQ Chicken

Instant Pot BBQ Chicken is a quick and easy meal for busy weeknights that gets dinner done in record time. Just toss and go, so simple!

Easy Mac & Cheese

Easy Mac & Cheese is an easy family dinner idea that is ready & on the table in just 30 minutes. Rich & creamy & loaded with bacon, this mac & cheese is one of our most requested dinner recipes – ever!

If you love this recipe for Sheet Pan Chicken Fajitas as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas – a quick and easy one-pan chicken dinner with tons of flavor that’s ready in no time.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: dinner, Main Course

Cuisine: Mexican

Keyword: 30 minute dinner, chicken breast, fajitas

Servings:

Ingredients

1 tablespoon olive oil
1½ pounds chicken boneless, skinless & sliced
3 large multi-colored bell peppers sliced
1 medium white onion sliced
juice of one lime
2½ tablespoons fajita seasonings

Instructions

Preheat the oven to 350 degrees Fahrenheit and grease a baking sheet with olive oil and set aside.
Cut the chicken, peppers, and onions into thin slices and place them into a large bowl.
Squeeze the lime juice over the chicken, peppers, and onions. Mix until fully coated with the lime juice.
Add your fajita seasonings to the bowl and mix until fully coated.
Place the chicken, peppers, and onions evenly onto the baking sheet.
Bake for 15 minutes.
Once cooked remove from the oven and prepare your fajitas.

Vegetarian Dumplings

Vegetarian Dumplings are made with fresh mushrooms and sesame seeds. Great when served with this delicious homemade garlic chili oil.

Dumplings are a classic dish that can be made with meat or vegetables. Today, we’re making them vegetarian-style with a mix of garlic, onions, and mushrooms.

The filling is simple to make and easy to customize with your favorite veggies. So why not give them a try this weekend? They make the perfect appetizer or main course!

PIN THIS TO SAVE FOR LATER

One thing I can never get enough of is dumplings or potstickers. There is just something about these little bites full of a delicious filling. I could eat them every single day.

So, I obviously can’t get take-out every single day. That’s where making these tasty little gems at home comes in. They are oh so delicious and I love them SO MUCH. I know you’ll love them as much as we do.

Here are some commonly asked questions

Do I have to use shiitake mushrooms, specifically? May I substitute with a different kind of mushroom?

Shiitake mushrooms are famous for adding umami (a savory, pleasant flavor) to any dish. They can best be described as a strong, buttery flavor that tastes like bacon to some.

Despite their ability to elevate a dish, shiitake mushrooms are not always available at your local supermarket. For this dish, it is perfectly acceptable to substitute with any of your favorites, including button or portobello mushrooms.

What is the purpose of adding ice cubes to the pan after the wonton wrappers turn golden brown and appear as though they are finished cooking?

If you were to remove your wontons from the pan before adding the ice cubes, you would find that the center did not cook through and the outside is very crunchy and hard. Adding the ice and placing a lid over the pan both steams the wonton wrappers and cooks the contents more thoroughly.

This recipe specifically calls for adding ice over liquid water to minimize the amount of splashing that would occur when adding it to a hot pan.

homemade dumplings

What can I substitute for wonton wrappers?

There are a lot of alternatives to wonton wrappers one can use. A couple of good alternatives would be rice paper or dumpling wrappers.

Though both of these options serve the same purpose as a wonton by containing the delicious filling in a bite-sized form, they may not taste exactly like the wonton wrapper. To make the rice paper taste more like a wonton, simply fry them to add a bit of crispiness to the outside.

Can I make my own wonton wrappers at home?

Absolutely! The process of making wonton wrappers at home is very easy. All you would need is one egg, ⅓ cup of water, 2 cups of flour, and ½ teaspoon of salt.

When making your wonton wrappers, start by combining the flour and salt, then make a well in the middle of the mixture for you to add your water and egg to the bowl.

When adding the egg and the water, combine them in a separate bowl first, then add them to the bowl of flour and salt. When added, mix all the ingredients together until well combined.

After all of your ingredients are well combined, knead the dough until it is more of an elastic consistency, then ball it. After allowing the ball of dough to sit for about ten minutes, you are ready to cut it into smaller, more manageable sizes (into quarters for instance) and roll it into a thin, flat sheet.

After cutting the sheet into the size of wonton wrappers you would like (wonton wrappers are traditionally 3 x 3 squares) you are ready to include them in this recipe.

Ingredients for Vegetarian Dumplings

Garlic Chili Oil

½ cup toasted sesame oil
2 cloves garlic thinly sliced
1 teaspoon red pepper flakes

Dumplings

4 ounces of shiitake mushrooms
1 clove of garlic smashed and peeled
2 green onions roughly chopped
3 tablespoons soy sauce
2 tablespoons panko bread crumbs
12 4” wonton wrappers
¼ cup raw white sesame seeds
2 tablespoons olive oil

Can I substitute fresh garlic with minced or powdered garlic?

Store-bought minced garlic is a perfectly acceptable alternative to fresh cloves of garlic. Generally, I am more likely to have this on hand than fresh garlic since it is jarred and stored in the refrigerator. However, I would discourage relying on garlic powder as a substitute in this recipe since it will not have the same ability to incorporate its flavor throughout the filling.

Can these be made with another filling?

You bet – if you want to add a little pork or chicken inside instead of the mushroom or in addition to the mushrooms – that is always a super tasty option.

How to Make Vegetarian Dumplings

Add the mushrooms, garlic, and green onions to the bowl of a food processor and pulse until the mushrooms are a fine crumb– about 15 seconds.
Next, add the soy sauce and panko. Pulse again until the mixture resembles a coarse paste– another 10 seconds.
Fill each of the wonton wrappers with 1-2 teaspoons of mushroom filling. To seal, dip your finger in water and rub it along the edge of the wrapper. Bring the corners of the wrapper up to the center and twist them to seal in the filling.
Brush the bottom of each wonton with water and dip it into the sesame seeds.
Heat a large nonstick skillet over medium-high heat. Add the olive oil and then add the wontons to the pan. Cook for 2-3 minutes or until they are crisp and golden brown on the bottom.
**Working quickly, add a small handful of ice cubes to the pan and immediately cover it with a lid. Shake the pan gently and cook for another 2-3 minutes, or until the dumplings are tender.
Remove the dumplings to a plate and garnish with additional green onion and sesame seeds, if desired. Serve with garlic chili oil and enjoy.
Storage: Leftover dumplings can be kept in an airtight container in the fridge for up to two days.

I don’t like spicy foods. Can I omit the red pepper flakes?

Most of the time, the flavor is the only part of a dish that hinges on the use of certain dry ingredients. This is great because you can omit most dry ingredients without sacrificing the consistency of certain sauces, or the integrity of the overall dish.

In this instance, you can refrain from using red pepper flakes in this recipe if you do not prefer the spice that they add to the dish.

How to Make Garlic Chili Oil

Add the sesame oil, sliced garlic, and red pepper flakes to a small, cold saucepan. Set the pan over medium-low heat.
Cook for 1-2 minutes, or until the garlic is just fragrant and beginning to sizzle. Remove the pan from the heat and set it aside to cool. Cool completely before enjoying.
Storage: Store any leftover garlic chili oil in an airtight container in the fridge for up to one week. Bring to room temperature before enjoying.

Ingredient Notes

Sesame oil is the base of our garlic chili oil. Toasted sesame oil will have a more robust flavor than regular sesame oil. I’m using toasted but either will work!
Garlic adds delicious flavor to both the oil and dumplings.
Red pepper flakes add heat and spice to the chili oil. Feel free to add as much or as little as you like.
I like the flavor and texture of shiitake mushrooms but pretty much any mushroom will work in this recipe!
Green onion adds a subtle earthy onion flavor to the dumplings.
Soy sauce adds umami and saltiness to the dumplings.
Panko breadcrumbs add a bit of crunch and help absorb any extra moisture released by the mushrooms.
I’m using store-bought wonton wrappers (available next to the tofu in most grocery stores) but homemade would be even more delicious– up to you which you use!
I recommend raw sesame seeds for coating the dumplings because they will toast as the dumplings cook and you don’t want them to burn.
I’m using olive oil to saute the dumplings but sesame oil would work too!

What goes well with vegetarian dumplings?

These dumplings are versatile enough to be part of the main dish by pairing them with some white rice and broccoli or to be used as a side dish for a vegetable stir fry. If you are looking for a good dish to pair with your dumplings, be sure to try my simple Teriyaki Stir Fry recipe.

How long can I store my vegetarian dumplings in the refrigerator?

Provided that you did not leave them at room temperature after cooking or during serving for more than an hour, you can store your dumplings in the refrigerator for up to two days before you should make another batch.

It is important to know that the refrigerator does not stop the growth of microbes in your food, but slows their reproduction. This means that if you leave your food at room temperature for too long, you will be starting with more bacteria when you put it in the refrigerator, providing more organisms that can replicate once they are allowed to sit in your food.

Do I have to add the sesame seeds?

No, you can omit the sesame seeds if you like. I just love how pretty they make the dumpling and how visually stimulating they are. Plus they give a great nutty flavor when cooked like this.

Can dumplings be steamed in the instant pot?

You bet – dumplings are great when made in the instant pot. They just won’t have that crisp as you get in the skillet. However – you can cook them in the skillet afterward for a couple of minutes.

To make in the instant pot – place them in a bamboo steamer with the lid on top of your rack at the bottom of the pot. Add 1½ cups of water.

Put the lid on and set the valve to seal. Select the steam setting and set the time to 7 minutes.

Use a quick pressure release to release the pressure once done.

Products I love when making this delicious dumplings recipe…

This dumpling recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade dumplings before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this savory dinner recipe. (you can also SHOP MY FAVORITES in my store)

If you love this vegetarian dumplings recipe, you’re going to love these other Asian cuisine recipes too. Please click each link below to find the easy, printable recipe!

Chinese Orange Chicken

Chinese Orange Chicken is an easy copycat recipe when you are craving take-out but SO MUCH BETTER because it takes just 30 minutes to make.

Sesame Chicken Recipe – Air Fryer

This Sesame Chicken Recipe made in the Air Fryer is crispy, juicy, and perfectly seasoned. It’s the perfect weeknight meal when short on time.

Chinese Pineapple Chicken

Chinese Pineapple Chicken that is better than any takeout you’ll find. Perfectly crispy chicken coated in a sweet & tangy pineapple sauce that is phenomenal! Dig in!

Instant Pot Teriyaki Chicken

Quick and easy recipe for Instant Pot Teriyaki Chicken. Enjoy sweet and tangy teriyaki with juicy chicken in less than 30 minutes.

Instant Pot Sesame Salmon Bowls

Instant Pot Sesame Salmon Bowls are a delicious and easy dinner, ready with just 10 minutes of prep. Packed with flavor and good for you too.

Instant Pot Beef Broccoli

Want a quick & easy pressure cooker recipe that has dinner on the table in just 35 minutes? Check out this delicious Instant Pot Beef Broccoli! So good!

Air Fryer Orange Chicken

Air Fryer Orange Chicken is a quick and easy meal to get you out of the kitchen in less than 30 minutes. Better than takeout that’s simple, easy, and delicious!

Sesame Shrimp Recipe

Sesame Shrimp Recipe is a quick and easy meal that’s ready in just 20 minutes. Serve with white rice, edamame, carrots, and a lime wedge.

Pineapple Teriyaki Chicken

Pineapple Teriyaki Chicken is an easy 30-minute dinner recipe for those busy weeknights. Serve on a bed of steamed rice with a side of veggies & the whole family is happy!

If you love this recipe for Homemade Vegetarian Dumplings as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH TASTE OF THE FRONTIER!

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Vegetarian Dumplings

Vegetarian Dumplings are made with fresh mushrooms and sesame seeds. Great when served with this delicious homemade garlic chili oil.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Appetizer, dinner, Main Course

Cuisine: Chinese

Keyword: dumplings, mushroom, sesame, vegetarian

Servings: dumplings

Ingredients

Garlic Chili Oil

½ cup toasted sesame oil
2 cloves garlic thinly sliced
1 teaspoon red pepper flakes

Dumplings

4 ounces shiitake mushrooms
1 clove garlic smashed and peeled
2 green onions roughly chopped
3 tablespoons soy sauce
2 tablespoons panko bread crumbs
12 4” wonton wrappers
¼ cup raw white sesame seeds
2 tablespoons olive oil

Instructions

Garlic Chili Oil

Add the sesame oil, sliced garlic, and red pepper flakes to a small, cold saucepan. Set the pan over medium low heat.
Cook for 1-2 minutes, or until the garlic is just fragrant and beginning to sizzle. Remove the pan from the heat and set it aside to cool. Cool completely before enjoying.
Storage: Store any leftover garlic chili oil in an airtight container in the fridge for up to one week. Bring to room temperature before enjoying.

Dumplings

Add the mushrooms, garlic, and green onions to the bowl of a food processor and pulse until the mushrooms are a fine crumb– about 15 seconds.
Next add the soy sauce and panko. Pulse again until the mixture resembles a coarse paste– another 10 seconds.
Fill each of the wonton wrappers with 1-2 teaspoons of mushroom filling. To seal, dip your finger in water and rub it along the edge of the wrapper. Bring the corners of the wrapper up to the center and twist them to seal in the filling.
Brush the bottom of each wonton with water and dip it into the sesame seeds.
Heat a large nonstick skillet over medium high heat. Add the olive oil and then add the wontons to the pan. Cook for 2-3 minutes or until they are crisp and golden brown on the bottom.
**Working quickly, add a small handful of ice cubes to the pan and immediately cover it with a lid. Shake the pan gently and cook for another 2-3 minutes, or until the dumplings are tender.
Remove the dumplings to a plate and garnish with additional green onion and sesame seeds, if desired. Serve with garlic chili oil and enjoy.
Storage: Leftover dumplings can be kept in an airtight container in the fridge for up to two days.

Jerk Chicken Recipe

This Jerk Chicken Recipe is a fiery Jamaican dish that we made in the slow cooker with a mixture of herbs and spices. Perfect for an easy family dinner!

Are you looking for a delicious and easy-to-make jerk chicken recipe? Look no further! This incredible dish can be made in your slow cooker, so it’s perfect for busy families.

Plus, the bold flavors will leave everyone asking for more. Give this recipe a try today!

PIN THIS TO SAVE FOR LATER

Been wanting to add some spice to your life? This jerk chicken recipe is just the thing. Slow-cooked to perfection with a delicious Caribbean flavor, it’s sure to be a hit at your next potluck or family gathering. So bust out that slow cooker and get ready for some serious throwback vibes.

We love this recipe because it is simple and easy to make with only a handful of ingredients. I can pair it with just about anything and it is so incredibly flavorful and delicious!

I know you’ll love it as much as we do!

Here are some commonly asked questions

How to store leftover jerk chicken

Place the chicken in a shallow, airtight container. You can store it in the refrigerator for up to 4 days. To reheat, microwave on a microwave-safe dish until hot. Keep in mind that this will make the skin a bit less crispy than it was when the chicken was fresh.

What is Jerk Chicken?

Jerk chicken is a popular Jamaican dish that is made by marinating chicken in a special blend of spices, then grilling or baking it. The chicken is usually served with rice and beans, and sometimes vegetables.

Jerk chicken gets its name from the way it is cooked – it is traditionally cooked over an open fire, and the chicken is “jerked” or grilled, over hot coals. This gives the chicken a smoky flavor and a slightly charred appearance.

We are changing it up and making it in the slow cooker to make dinnertime low key, low mess, and super easy.

What does jerk chicken taste like?

Jerk chicken has a very distinctive flavor – it is both spicy and sweet, with a smoky undertone. The marinade penetrates deeply into the meat, so the flavor is very intense. If you don’t like food that is too spicy, you may want to reduce the spicy ingredients used in the seasoning.

Can I use frozen chicken for this recipe?

There is some debate about making frozen chicken in a slow cooker. While I know many people that do just toss the frozen chicken in there – the issue is that because it is frozen the chicken spends too much time either not being cold enough or hot enough to prevent bacteria growth when it is cooking from a frozen state.

It just takes too long for it to completely thaw and then reach proper temperature – which can lead to unsafe consumption. On top of that – you would have to increase the cooking time by quite a bit to get the chicken to be fully cooked. I don’t recommend using frozen chicken

Can this jerk chicken be grilled instead?

You bet. If you would like to grill this chicken recipe instead, just combine the chicken and the seasoning mixture in a large zip-top bag and allow it to marinate for at least 1 hour and up to 24 hours. Then just follow my recipe here for making these chicken thighs on the bbq or smoker. You can also try them in the Instant Pot, make them in the air fryer or bake them in the oven.

Ingredients for Jerk Chicken

chicken thighs – bone-in with skin
water
orange juice
lime juice
apple cider vinegar
jerk seasoning blend
soy sauce
minced garlic
salt
curry powder

What to serve with Jerk Chicken

The possibilities are endless when it comes to side dishes to pair with this chicken dinner. But here are a few of our favorites…

How to Make Jerk Chicken in the Slow Cooker

Prepare the slow cooker with nonstick cooking spray or spritz with cooking oil.
Place the chicken thighs into the bottom of the slow cooker.
In a large measuring cup or small bowl, combine the seasoning ingredients – water, orange juice, lime juice, apple cider vinegar, jerk seasoning blend, soy sauce, minced garlic, salt, and curry powder. Whisk well.
Pour the juice mixture over the top of the chicken.
Place the lid on the slow cooker and cook on low for 5 to 6 hours.
If crispier skin is desired, preheat the broiler of the oven. Prepare a large, rimmed baking sheet with aluminum foil and spritz with nonstick cooking spray.
Remove the chicken thighs from the slow cooker and place them on the prepared baking sheet.
Broil for approximately 5 minutes, watching closely, or until the skins have reached the desired crispiness.

Can I use chicken breasts instead of chicken thighs?

Absolutely – you can use boneless, skinless chicken breasts instead of chicken thighs! The chicken breast tastes great when cooked in the slow cooker this way. Cook until the juices run clear – make sure the internal temp of the chicken reaches 165 degrees before serving.

How do I make my own jerk chicken seasoning?

If you can’t find the jerk seasoning at the store, making your own jerk seasoning is super easy to do. Just combine the following ingredients together…

1 Tablespoon brown sugar
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon dried parsley
3 teaspoons smoked paprika
2 teaspoons table salt
1 teaspoon dried thyme
1 teaspoon ground allspice
1 teaspoon cayenne pepper less or more to taste
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes less or more to taste

What slow cooker do you use?

We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.

But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.

If you love this easy Jerk Chicken recipe, you’re going to love these other slow cooker chicken recipes too. Please click each link below to find the easy, printable recipe!

Slow Cooker Chicken Parmesan

If you love chicken parmesan but don’t love all the work that goes into making it, this Slow Cooker Chicken Parmesan is for you! It’s easy to throw together and results in a delicious, hearty meal.

Slow Cooker Crack Chicken (Bacon Cheddar Ranch)

Slow Cooker Crack Chicken (Bacon Cheddar Ranch) is an addicting mixture of chicken, cheese, and bacon, perfectly seasoned with ranch dressing. Cooking this in the slow cooker takes all the work out of it and makes it a super simple hearty dinner on busy days.

Slow Cooker White Chicken Chili

Creamy white chicken chili is made super easy in your slow cooker!

Easy Slow Cooker Chicken Fajitas

Ridiculously simple slow cooker dinner recipe.

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup is loaded with chicken, tomatoes, corn, black beans & olives in a delicious salsa verde base. Simple, hearty & DELICIOUS

Crock Pot Chicken Tacos

This incredibly easy slow cooker chicken recipe is the perfect "dump and go" dinner. Delicious in tacos, burritos, nachos and more.

Crock Pot Chicken Tacos : Easy Family Dinner Ideas

Crockpot Chicken Florentine

Crockpot Chicken Florentine, an easy & delicious soup made in your slow cooker. Loaded with chicken, spinach & cheese, this is soon to be a family favorite.

If you love this recipe for Jerk Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Chicken dinner slow cooker Caribbean Jerk

CONNECT WITH TASTE OF THE FRONTIER!

Be sure to follow me on my social media, so you never miss a post!

Jerk Chicken Recipe

This Jerk Chicken is a fiery Jamaican dish that we made in the slow cooker with a mixture of herbs and spices. Perfect for an easy family dinner!

Prep Time5 mins

Cook Time6 hrs

Total Time6 hrs 5 mins

Course: dinner, Main Course

Cuisine: Caribbean, Jamaican

Keyword: chicken, crock pot, crockpot, slow cooker

Servings:

Equipment

1 slow cooker

Ingredients

4-5 pounds chicken thighs – bone in with skin
1 cup water
¼ cup orange juice
¼ cup lime juice
¼ cup apple cider vinegar
3 tablespoons jerk seasoning blend
1 tablespoon soy sauce
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon curry powder

Instructions

Prepare the slow cooker with nonstick cooking spray or spritz with cooking oil.
Place the chicken thighs into the bottom of the slow cooker.
In a large measuring cup or small bowl, combine the seasoning ingredients – water, orange juice, lime juice, apple cider vinegar, jerk seasoning blend, soy sauce, minced garlic, salt, and curry powder. Whisk well.
Pour the juice mixture over the top of the chicken.
Place the lid on the slow cooker and cook on low for 5 to 6 hours.
If a crispier skin is desired, preheat the broiler of the oven. Prepare a large, rimmed baking sheet with aluminum foil and spritz with nonstick cooking spray.
Remove the chicken thighs from the slow cooker and place them on the prepared baking sheet.
Broil for approximately 5 minutes, watching closely, or until the skins have reached the desired crispiness.

Cast Iron Skillet Pizza

Perfect crispy crust, chewy cheese, and fresh tomatoes. This Cast Iron Skillet Pizza is simple, easy to make, and will become your go-to for weeknight dinners.

There’s something about pizza that just brings people together. Whether you’re sharing a pie with your family or grabbing a slice with your friends, pizza is always a good time.

And while there are plenty of ways to enjoy this classic dish, cast iron skillet pizza might be our new favorite way to eat it. Not only does this method result in an extra-crispy crust, but it also cooks the toppings evenly, so every bite is delicious. Ready to try it for yourself? Here’s how to make cast iron skillet pizza at home.

PIN THIS TO SAVE FOR LATER

Debunk the idea that pizza is just delivery food. With this recipe, you can create your own pizza in less time than it would take to order from the local pizzeria and wait for it to arrive.

With a cast-iron skillet and a little bit of creativity, you can make your own delicious pizza right at home in hardly any time at all. This is the perfect recipe for families because it’s easy to customize each pizza to everyone’s liking. So grab your skillet and get ready to create some tasty pies!

Here are some commonly asked questions

How to store leftover skillet pizza

Storing leftover pizza is always a challenge, whether it’s in the fridge or freezer. If you have leftover skillet pizza, there are a few things you can do to make sure it stays fresh and delicious.

First, if the pizza is still hot, let it cool down to room temperature before storing it. This will help prevent the pizza from drying out.

Once the pizza is cool, wrap it tightly in cling wrap or aluminum foil. If you’re going to eat the pizza within a day or two, it can be stored in the fridge. Otherwise, wrap it again in a layer of foil or plastic and freeze it for up to two months.

When you’re ready to eat the pizza, thaw it in the fridge overnight and then reheat it in a skillet over medium heat until warmed through. Enjoy!

How to Make Homemade Pizza Crust Crispy

The key here is preheating the cast iron prior to adding the crust. You want to give it that initial sizzle when it is added to the pan before placing it in the oven. Make sure to work carefully – that cast iron will be VERY HOT.

Can I use a different type of dough?

You bet! If you are short on time you can always use a refrigerated dough from the store. I also have a very easy homemade dough recipe that is super simple to make and only calls for a couple of ingredients. It is what we use for most of our homemade pizza recipes.

Ingredients for Cast Iron Skillet Pizza

Crust

all-purpose flour
baking powder
salt
water
olive oil
Cornmeal for skillet
Pizza Sauce
Mozzarella cheese shredded or sliced

Your Choice of Pizza Toppings

Pepperoni
Italian Sausage
Bacon
Ham
Green Pepper
Sliced Grape or Cherry Tomatoes
Onion
Mushroom

Is cast iron good for pizza?

Cast iron is a great material for pizza because it retains heat well and ensures an even, crispy crust. If you’re using a cast-iron skillet to make your pizza, be sure to preheat it in the oven before adding your toppings.

How to Make Cast Iron Skillet Pizza

Crust

In a large mixing bowl whisk the flour, baking powder, and salt until well combined.
Add the water and olive oil together in a measuring cup.
Slowly add the water mixture to the flour mixture, mixing the two together as you add the water mixture.
Mix the dough with a wooden spoon or with your hands until the dough becomes soft but not sticky and well combined. If the dough is dry add water a tablespoon at a time until the dough is soft

Pizza

Preheat the oven to 450 degrees F.
Preheat the cast iron skillet in the oven for 3-5 minutes.
While the pan heats, roll out the dough into a round shape, big enough to cover the bottom of your pan, plus about an inch up the sides. Allow the dough to relax and re-stretch if needed.
After the pan is preheated remove from it the oven and place it on a wire rack.
Sprinkle the bottom of the pan with cornmeal and place the dough in the bottom of the pan, working the edges up the sides. Be careful, the pan will be HOT!
Place the pan back in the oven and bake for 3-5 minutes, remove when the dough starts to rise.
Brush the outer edges with olive oil and spread the pizza sauce evenly over the dough, bringing it right to the edge of the pizza.
Top with the mozzarella cheese and your choice of pizza toppings.
Bake for 10-12 mins, or until the mozzarella is golden brown and bubbling and the crust is cooked through.
Slice and serve immediately.
Store the leftovers in an airtight container in the refrigerator.

Can I reheat leftovers in a cast-iron skillet?

Yes, you can reheat leftovers in a cast-iron skillet. Just be sure to heat the skillet over medium heat so that the pizza doesn’t stick or burn. You can also place the leftovers on a baking sheet and warm it in the oven. Enjoy!

Why add cornmeal when making pizza?

Cornmeal helps to create a crispy crust and also prevents the dough from sticking to the skillet. If you don’t have cornmeal, you can use flour, but the pizza won’t be quite as crispy.

Pizza Toppings to Try

Pepperoni pizza – sauce, mozzarella cheese, pepperoni.
Meat lovers Pizza – sauce, mozzarella cheese, ham, bacon, ground beef, Italian sausage, salami, and pepperoni.
Margherita Pizza – sauce, thick-sliced mozzarella cheese, and basil leaves.
Supreme pizza – sauce, mozzarella cheese, purple onions, green bell peppers, olives, pepperoni, Italian sausage, and mushrooms.
Hawaiian pizza – sauce, mozzarella cheese, thinly sliced ham or Canadian bacon, and pineapple.
White pizza – olive oil, alfredo sauce, minced garlic, and mozzarella cheese.

What size cast iron pan do I need to use?

A 12-inch skillet is a good size to use for a large pizza. If you want to make mini pizzas, you can use a 6-inch skillet.

Can I add extra toppings to my skillet pizza?

Yes, you can add extra toppings to your skillet pizza. Just be sure not to overload the pizza so that the crust remains crispy. Keep in mind that the more toppings you add on, the longer it will take for the crust to cook completely in the center. So you could end up with the edges burning while you are trying to get the center to cook.

Products I love when making homemade pizza…

This skillet pizza recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade pizza before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this pizza recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy pizza recipe, you’re going to love these other pizza recipes too. Please click each link below to find the easy, printable recipe!

Grilled Pizza Recipe

If you’ve never had pizza on the grill, check this out. Enjoy the traditional taste of your favorite food with the added flavor that comes from the grill with this delicious Grilled Pizza recipe. Instructions for both Gas Grill & Traeger.

Pepperoni Pizza Dippers

Pepperoni Pizza Dippers make a quick & easy dinner or great to serve for game or race day. They are the perfect snack for any size party!

Cheesy Pepperoni Pizza Pinwheels

Cheesy Pepperoni Pizza Pinwheels are the perfect game day snack. With only a handful of ingredients to make, they are great for any party!

Grilled Chicken & Bacon Pizza with Garlic Cream Sauce

Grilled Chicken & Bacon Pizza with Garlic Cream Sauce is the best homemade pizza recipe EVER! Better than any frozen, take & bake or delivery. WOW! AMAZING! Don’t miss my tip for quick & easy prep time too!

Onion & Mushroom Thin Crust Pizza

Onion & Mushroom Thin Crust Pizza is simple to make with our 2-ingredient dough recipe. A rustic flavor that is so much better than your delivery place. Oh, & it’s ready in about 30 minutes.

Easy 2-Ingredient Pizza Dough

Easy 2-Ingredient Pizza Dough is simple to make & so delicious too. Ready to bake in under 10 minutes. Easy thin crust dough that turns out perfect every time.

Mini Chicken Basil Thin Crust Pizza

Easy mini thin crust pizzas topped with shredded chicken, basil, olives & cheese

Loaded Chocolate Chip Cookie Pizza

If you love indulgent desserts, this Loaded Chocolate Chip Cookie Pizza is heaven for you.

If you love this recipe for Homemade Skillet Pizza as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH TASTE OF THE FRONTIER!

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Cast Iron Skillet Pizza

Perfect crispy crust, chewy cheese, and fresh tomatoes. This Cast Iron Skillet Pizza is simple, easy to make, and will become your go-to for weeknight dinners.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: dinner, Main Course

Cuisine: Italian

Keyword: cast iron, pizza, skillet

Servings:

Equipment

1 cast iron pan

Ingredients

Crust

2 ⅓ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup water
2 tablespoons olive oil
Cornmeal for skillet
Pizza Sauce
Mozzarella cheese shredded or sliced

Your Choice of Pizza Toppings

Pepperoni
Italian Sausage
Bacon
Ham
Green Pepper
Sliced Grape or Cherry Tomatoes
Onion
Mushroom

Instructions

Crust

In a large mixing bowl whisk the flour, baking powder, and salt until well combined.
Add the water and olive oil together in a measuring cup.
Slowly add the water mixture to the flour mixture, mixing the two together as you add the water mixture.
Mix the dough with a wooden spoon or with your hands until the dough becomes soft but not sticky and well combined. If the dough is dry add water a tablespoon at a time until the dough is soft

Pizza

Preheat the oven to 450 degrees F.
Preheat the cast iron skillet in the oven for 3-5 minutes.
While the pan heats, roll out the dough into a round shape, big enough to cover the bottom of your pan, plus about an inch up the sides. Allow the dough to relax and re-stretch if needed.
After the pan is preheated remove from it the oven and place it on a wire rack.
Sprinkle the bottom of the pan with cornmeal and place the dough in the bottom of the pan, working the edges up the sides. Be careful, the pan will be HOT!
Place the pan back in the oven and bake for 3-5 minutes, remove when the dough starts to rise.
Brush the outer edges with olive oil and spread the pizza sauce evenly over the dough, bringing it right to the edge of the pizza.
Top with the mozzarella cheese and your choice of pizza toppings.
Bake for 10-12 mins, or until the mozzarella is golden brown and bubbling and the crust is cooked through.
Slice and serve immediately.
Store the leftovers in an airtight container in the refrigerator.

Air Fryer Orange Chicken

Air Fryer Orange Chicken is a quick and easy meal to get you out of the kitchen in less than 30 minutes. Better than takeout that’s simple, easy, and delicious!

Do you love orange chicken from your favorite Chinese restaurant, but hate the guilt that comes with eating it? With an air fryer, you can enjoy this dish without all the added calories.

Air frying is a great way to cook food evenly and quickly, so this dish is ready in no time. Plus, the orange sauce is absolutely delicious. Give this recipe a try for a healthy and tasty meal.

PIN THIS TO SAVE FOR LATER

The Essential Air Fryer Cookbook for Two

Honestly – Forget take-out! This air fryer orange chicken is better than anything you can get from a restaurant. It’s easy to make, and the orange flavor is delicious.

When we moved out of the city – getting takeout became far more difficult. So we went back to the days when we made all of our favorites ourselves. I think we forgot just how easy it is to make these tried and true favorites – especially now that we can do it in the air fryer instead of on the stovetop.

If you’re looking for a new and exciting way to make chicken, give this recipe a try. Your family will love it!

Here are some commonly asked questions

How to store leftover orange chicken

To store leftover orange chicken, let it cool completely before transferring it to an airtight container. You can keep leftovers in the fridge for up to 3 days, or you can freeze them for up to 1 month. When ready to enjoy your orange chicken again, simply reheat it in the air fryer for a few minutes. Enjoy!

Can this be made ahead of time?

Yes – you can make this dinner ahead of time. But keep in mind that the coating on the chicken will not be as crispy once you reheat it.

How Air Frying Works

While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.

Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.

By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.

Should I use chicken breasts or chicken tenders for this recipe?

Honestly – either will work just fine. You will still end up with a fantastic dish even if you cube the chicken tenders or boneless skinless chicken breasts. I just prefer the breast over the thighs for this.

What is orange chicken?

Orange chicken is a popular Chinese dish that consists of chicken breast meat that has been battered and fried, then coated in a sweet and sour orange sauce. In some cases, the recipe calls for additional components such as pineapple or green bell peppers.

Where was orange chicken created?

The recipe’s origins are in China. However, the large Panda Express chain claims to be the real inventor of “Orange Chicken” as a substitute for General Tso’s chicken or sweet and sour chicken. There’s no way to know whether it’s true or not – but it’s certainly delicious.

What are the benefits of air frying?

Healthier

It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.

Convenience

I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.

Energy Efficient

Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.

Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.

Time Saver

I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.

Take it on the go

I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.

Can this recipe be baked?

Yes – if you want to bake this chicken instead, just prepare as directed and then bake in a 400-degree oven for 20-25 minutes or until cooked through.

ingredients for Air Fryer Orange Chicken

Can this be made without orange juice?

Well- it wouldn’t be orange chicken anymore, but if you want to change it up you can use pineapple juice instead. This will make it really similar to my pineapple chicken recipe – which is a real crowd-pleaser.

Ingredients for Air Fryer Orange Chicken

Chicken

chicken breasts – cut into 1” cubes
egg – beaten with a splash of water
cornstarch

Orange Sauce

orange juice
soy sauce
rice vinegar
orange zest
grated ginger
grated garlic
cornstarch
red pepper flakes to taste

Is orange chicken spicy?

No, not really. There is a little bit of a bite with the addition of the crushed red pepper flakes in the sauce. But if you only like the sauce to be sweet you can leave out the crushed red pepper.

What if all my chicken won’t fit in the air fryer?

No worries – you can work in batches. If you have trouble getting it all to fit – please don’t crowd the chicken in the basket. It needs airflow to cook properly. Just make all of the chicken in the cornstarch and then cook what will fit. Then remove and cook the remaining chicken. Then toss it all in the sauce together.

How to Make Air Fryer Orange Chicken

Chicken

Spray the air fryer basket with olive oil spray and set it aside.
Place the beaten egg in a large bowl and the cornstarch in another large bowl.
Dip the chicken, a few pieces at a time, into the egg to coat, then dredge in the cornstarch.
Then, place the coated chicken in the prepared air fryer and cook at 375 for 12-14 minutes, or until the chicken is golden brown on the outside and registers 165F internal temp on an instant-read thermometer.
Allow the chicken to cool for 5 minutes before saucing– this will help prevent it from getting soggy.

Orange Sauce (while the chicken cooks)

Combine all of the ingredients in a small saucepan over medium heat.
Bring the mixture to a boil and reduce the heat to low.
Allow the sauce to thicken until it can coat the back of a spoon — about 2 minutes of simmering.
Set aside to cool for at least five minutes before adding to the chicken.
Once the chicken and sauce have cooled slightly, add them both to a large bowl and toss to combine.
Garnish with green onion, parsley, and/or sesame seeds. Enjoy immediately.

Can I make Orange Chicken on the stovetop?

You bet – I do have a recipe for making traditional orange chicken. But you will basically follow the steps here with coating the chicken. But instead of air frying it, you will fry it in a large pot of oil. Once done you can coat it with the sauce.

Air Frying Doneness Tip

Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.

You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.

How to prevent sticking in the air fryer

Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that. Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.

I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food. This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.

Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper. Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.

Notes

I don’t usually have a problem with sticking in my air fryer, but if you do— line the air fryer basket with parchment paper liner MADE FOR AIR FRYERS WITH PERFORATIONS before you add the chicken.

Can I use all-purpose flour instead of corn starch?

Yes! Flour is a wonderful substitute for corn starch as it has starch in it already. Keep in mind that the flour won’t crisp as nicely as the cornstarch – so you might have to cook a bit longer to get the desired crispiness.

What do you serve with orange chicken?

Orange chicken can be served with white rice and steamed vegetables for a complete meal. Other possible sides include noodles, salads, or stir-fried vegetables. Here are a few other recipes we like to serve with this chicken.

How can I make this recipe low carb?

Instead of corn starch, you can swap it out and use NOW Psyllium Husk Powder, Viva Coconut Flour, and Bob’s Red Mill Flaxseed Meal to coat the chicken. You’ll still get crispy chicken without the added carbs.

What air fryer do you use?

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.

But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!

If you love this recipe – You might also love my air frying cookbook too!

The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.

Perfectly Portioned Recipes for Healthier Fried Favorites

ORDER THE BOOK HERE

If you love this easy air-fried chicken recipe, you’re going to love these other air fryer recipes too. Please click each link below to find the easy, printable recipe!

Air Fryer Ravioli

Better than the restaurant, these Air Fryer Ravioli are a tasty appetizer that’s great for game days. Ravioli has never been more delicious!

Air Fryer Hot Dogs

Air Fryer Hot Dogs are a quick and easy dinner option that the whole family will love. Fast and easy to make – ready in less than 10 minutes!

Air Fryer Creamy Garlic Chicken

Air Fryer Creamy Garlic Chicken is a crispy, tender, chicken dish made with a flavorful creamy garlic sauce. Quick and delicious dinner in about 30 minutes.

Sesame Chicken Recipe – Air Fryer

This Sesame Chicken Recipe made in the Air Fryer is crispy, juicy, and perfectly seasoned. It’s the perfect weeknight meal when short on time.

Air Fryer Honey Mustard Chicken Thighs

Air Fryer Honey Mustard Chicken Thighs are the perfect light dinner for summer. Served with a side salad, it is easy to make and super simple to clean up. The chicken is crispy on the outside and moist on the inside – making it a family favorite.

Air Fryer Ham and Cheese Sliders

Air Fryer Ham and Cheese Sliders are fun finger food for game day! These little sandwiches will be the hit of the party.

recipe for Air Fryer Ham and Cheese Sliders

Air Fryer Cod

This easy Air Fryer Cod recipe is a quick fish dinner with just 5 min of prep. Made with garlic, paprika & lemon keeping it light and healthy.

Air Fryer Chicken Fajitas

Air Fryer Chicken Fajitas are an easy dinner recipe, ready to enjoy in less than 30 min. Perfect for busy weeknights or even Cinco de Mayo!

Air Fryer Panko Crusted Pork Chops

Juicy boneless pork chops are coated in a seasoned panko crust &air fried until crispy to make Air Fryer Panko Crusted Pork Chops. A quick and easy dinner recipe everyone loves.

If you love this recipe for Air Fryer Orange Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH TASTE OF THE FRONTIER!

Be sure to follow me on my social media, so you never miss a post!

Air Fryer Orange Chicken

Air Fryer Orange Chicken is a quick and easy meal to get you out of the kitchen in less than 30 minutes. Better than takeout that’s simple, easy, and delicious!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: dinner, Main Course

Cuisine: Chinese

Keyword: air fried, air fryer, chicken, chinese, orange

Servings:

Equipment

1 Air Fryer

Ingredients

Chicken

1 pound chicken breasts cut into 1” cubes
1 egg beaten with a splash of water
½ cup cornstarch

Orange Sauce

½ cup orange juice
¼ cup soy sauce
1 tablespoon rice vinegar
1 tablespoon orange zest
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon cornstarch
red pepper flakes to taste

Instructions

Chicken

Spray the air fryer basket with olive oil spray and set it aside.
Place the beaten egg in a large bowl and the cornstarch in another large bowl.
Dip the chicken, a few pieces at a time, into the egg to coat, then dredge in the cornstarch.
Then, place the coated chicken in the prepared air fryer and cook at 375 for 12-14 minutes, or until the chicken is golden brown on the outside and registers 165F internal temp on an instant-read thermometer.
Allow the chicken to cool for 5 minutes before saucing– this will help prevent it from getting soggy.

Orange Sauce (while the chicken cooks)

Combine all of the ingredients in a small saucepan over medium heat.
Bring the mixture to a boil and reduce the heat to low.
Allow the sauce to thicken until it can coat the back of a spoon — about 2 minutes of simmering.
Set aside to cool for at least five minutes before adding to the chicken.
Once the chicken and sauce have cooled slightly, add them both to a large bowl and toss to combine.
Garnish with green onion, parsley, and/or sesame seeds. Enjoy immediately.

Notes

I don’t usually have a problem with sticking in my air fryer, but if you do— line the air fryer basket with parchment paper liner MADE FOR AIR FRYERS WITH PERFORATIONS before you add the chicken.

Smoked Spatchcock Turkey

Smoked Spatchcock Turkey is a great option any time of year or for your next holiday feast. This Traeger turkey recipe is easy to follow and results in a juicy, flavorful bird that will be the centerpiece of your meal.

When it comes to making turkey it is a passion for us. We started out more than 25 years ago without a clue on how to make a turkey. We tried cooking it from a semi-frozen state, opened the oven and basted a bazillion times, and made mistake after mistake.

But we vowed to not only master it – but make it super easy and AMAZING TOO! Here is our recipe for smoking a turkey on the Traeger (pellet grill) spatchcocked style. I know you’ll love it.

PIN THIS TO SAVE FOR LATER

So we had finally mastered roasting the turkey in the oven. That was incredible and we were thrilled to share that and make it easy for so many others too.

Then we got the Traeger and it was a complete game-changer when it came to making a smoked turkey. It comes out perfect every single time. But because we are always wanting to change it up – we thought we’d also share how we make a spatchcocked turkey on the smoker. It is SO FREAKING GOOD!

CHECK OUT HOW TO TO MAKE SMOKED SPATCHCOCK TURKEY

smoking a turkey on a pellet grill

Here are some commonly asked questions

Why Spatchcock a turkey?

Spatchcocking a turkey helps it cook evenly and allows more surface area for the smoke to penetrate. This method also results in juicier, more flavorful meat.

What Traeger model is needed for this recipe?

I would say that most standing Traeger models can handle roasting a turkey. We have the Pro 34 in blue & we take out the swinging rack from the lid when we make large things like a turkey. I don’t think we could make this recipe on our portable Ranger model that we use for camping because the lid doesn’t give it enough space.

What is the best way to store leftover turkey?

After serving, place leftover turkey in a shallow airtight container. Be sure to label with the date before refrigerating. This recipe should keep for up to 3-4 days if not left out for too long. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.

Why use a shallow container to store the leftovers?

Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.

As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.

Can this recipe be doubled?

Normally I would say yes – if you were making a regular smoked turkey recipe like our Applewood Smoked Turkey. But because of the amount of space this takes up with the turkey spread out so wide, I don’t think even the largest Traeger can accommodate more than one bird at a time.

What is Spatchcock?

Spatchcock is a method of preparing poultry in which the bird is split open, flattened, and grilled. This technique results in more evenly cooked meat that is juicy and flavorful. Smoked Spatchcock Turkey is a great option for your next holiday feast.

Traeger spatchcock turkey

Ingredients for Smoked Spatchcock Turkey

Turkey

Whole turkey
poultry rub

Maple Whiskey Brine Ingredients

onion – peeled and quartered
bay leaves
fresh rosemary
whole peppercorns
sea salt or kosher salt
maple syrup
bourbon whiskey
lemon – sliced
orange – sliced
water at room temperature
water – chilled

Do I have to brine the turkey?

Technically no, you don’t have to brine the turkey before smoking it. However, because we are placing it directly on the grill grates and we aren’t cooking it in a pan or covering it to hold in the steam and moisture, we brine to help counter that and keep the turkey moist and juicy.

If you would like to skip the brine – I recommend placing a heat-safe bowl of juice or water in the smoker with the turkey to help keep it from drying out. You can also spritz it with apple cider vinegar every 45 minutes to an hour to help with moisture.

How do you Spatchcock a turkey?

To spatchcock a turkey, start by removing the backbone and breast bone from the bird. This will help it cook evenly and allows more surface area for the smoke to penetrate. Then, spatchcock the turkey by flipping it over so that the breast side is facing down. This position helps keep the turkey moist during cooking.

Next, rub your Smoked Spatchcock Turkey all over with Traeger poultry rub. Be generous with the seasoning so that the flavors can really permeate the meat.

How to Make Smoked Spatchcock Turkey

Thaw the turkey ahead of time if frozen. Remove any giblets or neck sections and set them aside for stock if desired.

Make the brine:

Add the brining ingredients into a stock pot large enough to hold the turkey.
Bring 2 cups of water to a boil in a separate pot.
Add the boiling water to the stock pot and whisk until the salt is dissolved.
Add the 6 cups of chilled water to the finished brining solution and set aside.

Spatchcock the turkey:

Place the turkey breast down on a cutting board and with a chef’s knife or kitchen shears cut along both sides of the backbone.
Next slice the cartilage separating the breasts.
Turn the turkey over and press the turkey flat.
Clip the wing tips off with your kitchen shears.
Add the turkey to the stock pot with the brining solution and place in the refrigerator for 8 to 24 hours.
After brining, remove the turkey from the solution and lay on a baking rack and allow it to drain while the smoker comes to temperature.

Cooking

Preheat the smoker to 225°F.
Pat any remaining moisture from the skin of the turkey and generously season the turkey with your favorite poultry rub.
Lay the turkey flat directly onto the grill grates and close the lid.
After 2 hours increase the temperature to 350°F and cook until the breast meat is 165° F read with an instant read thermometer. (Usually 1 ½ to 2 more hours)
Remove the turkey from the smoker and loosely tent with aluminum foil. Let rest for 20-30 minutes.
Carve and serve.

How much turkey breast do you need per person?

The rule of thumb is to buy one pound of turkey per person.

Keep in mind how many side dishes you will be offering along with the turkey. If you are making this for Thanksgiving – then you will most likely be serving side dishes too. So people may serve themselves a bit less turkey if they plan on loading up their plate with a lot of extras.

Something else to keep in mind – do you expect your guests to go back for seconds – always keep that in mind. I almost always double what I think I will need because not only does my family love seconds – but we love leftovers too.

What pellets do you recommend?

I personally prefer using applewood or cherry for turkey recipes. However – you can use whatever flavor you like depending on the overall flavor you are looking for.

Can you freeze turkey?

Yes, you can freeze turkey. Just portion out whatever you aren’t going to use & place it in a shallow, airtight & freezer-safe container. Label with the contents & the date before placing it in the freezer.

I like to use a zip-top bag for this & portion it out into a “per-day” amount so that we are only thawing what we can reasonably use which cuts waste.

What temperature should a turkey be cooked to?

The best way for a turkey to be cooked is with high heat, which will kill all the bacteria in the turkey. The USDA recommends cooking your turkey at 450 degrees Fahrenheit for 15 minutes per pound of weight when using a conventional oven.

Smoke the turkey until the internal temp reaches 165 degrees.

How to Spatchcock a Turkey

Why don’t you rinse the turkey first?

I know there are people out there that are passionate about rinsing poultry before cooking it. However, most cooking schools these days don’t recommend the practice.

This just spreads salmonella to more parts of your kitchen – leaving more room for issues and more places to clean. Plus, anything that you may be trying to wash off isn’t going to come off without soap. You wouldn’t just rinse your hands after touching poultry, you would vigorously use soap.

Since you aren’t going to use soap on your poultry, rinsing doesn’t help. Anything that could be on there, will bake off /out as long as you are cooking the turkey to the right temperature.

Don’t miss these other great turkey recipes

Instant Pot Turkey Breast
Cajun Turkey Breast
Air Fryer Turkey Breast
Turkey Panini
How to Roast a Turkey – in the oven
Turkey Chili
Applewood Smoked Turkey – Traeger Recipe
Turkey Tetrazzini
Turkey Cranberry Sliders

What to serve with Smoked Spatchcock Turkey

This recipe is so versatile you can serve it with just about anything. But here are some of our favorites.

Sparkling Cranberries
Crockpot Cranberry Cider
Italian Garlic Butter – great for rubbing the outside of the bird before cooking
One Hour Disappearing Fat Rolls
Duchess Potatoes
Easy Pecan Pie
Oven-Roasted Mushrooms
Mini Pumpkin Pies
Thanksgiving Punch

How long is cooked turkey good for?

Providing that the turkey didn’t sit out too long before it was transferred to an airtight container, it should last 3-4 days in the refrigerator and up to 3 months in the freezer.

As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.

Products I love when making Traeger Smoked Spatchcock Turkey…

This smoked turkey recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never cooked on your smoker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)

If you love this delicious Traeger recipe, you’re going to love these other smoker recipes too. Please click each link below to find the easy, printable recipe!

Smoked Beef Brisket

Smoked Beef Brisket is a classic barbecue dish that is perfect for summer cookouts. Traeger pellet grills make it easy to get the perfect smoke flavor, and the results are juicy and delicious. Here’s how to make smoked beef brisket on your Traeger grill.

Smoked Beef Ribs

Ribs are a staple of barbecue cook-offs and summer picnics. Make this award-winning recipe for Smoked Beef Ribs that everyone loves!

Smoked Tri-Tip Roast

Smoked Tri-Tip Roast is flavorful, tender, and juicy and is perfect for the Traeger. Great for backyard BBQs, summer gatherings, and more!

Smoked Mac and Cheese

Smoked Mac and Cheese pairs the rich, salty flavor of smoked Muenster with the creamy goodness of a Mac n’ Cheese. This is a BBQ side dish staple!

Traeger Smoked Chicken Thighs

Traeger Smoked Chicken Thighs are the perfect summertime BBQ dish. They’re juicy, flavorful, and easy to make. Everyone loves them!

how to make Traeger Smoked Chicken Thighs

Smoked Pork Butt

Break out the Traeger or pellet grill! This Smoked Pork Butt is made with a flavorful rub and perfectly smoked until juicy and tender.

Applewood Smoked Turkey for Traeger

Make Thanksgiving EASY with this Applewood Smoked Turkey for Traeger! This practically effortless turkey recipe on a pellet grill is so juicy & delicious. You’ll never bake a turkey in the oven again.

Traeger recipe - Applewood Smoked Turkey - pellet grille

Smoked Baby Back Ribs

Smoked Baby Back Ribs are perfect for your backyard bbq. So easy to make, this bbq rib recipe will keep your crowd happy.

Smoked BBQ Bacon Nachos

Smoked BBQ Bacon Nachos made on the grille are the perfect summer meal. Loaded with cheese, beans, smoky bacon & so much more- these are the best nachos for any celebration!

If you love this recipe for Traeger Spatchcocked Turkey as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH TASTE OF THE FRONTIER!

Be sure to follow me on my social media, so you never miss a post!

Smoked Spatchcock Turkey

Prep Time1 d

Cook Time4 hrs

Total Time1 d 4 hrs

Course: dinner, Main Course

Cuisine: American, BBQ

Keyword: smoked, spatchcock, traeger, turkey

Servings:

Equipment

Wood Pellet Choices: Apple, Pecan, Cherry

Ingredients

Turkey

Whole turkey 12-14 pounds
4 tablespoons poultry rub

Maple Whiskey Brine Ingredients

1 medium onion peeled and quartered
3 bay leaves
3 sprigs fresh rosemary
1 tablespoon whole peppercorns
1 cup sea salt or kosher salt
½ cup maple syrup
1 cup bourbon whiskey
1 lemon sliced
1 orange sliced
2 cups of water at room temperature
6 cups water chilled

Instructions

Thaw the turkey ahead of time if frozen. Remove any giblets or neck sections and set them aside for stock if desired.

Make the brine:

Add the brining ingredients into a stock pot large enough to hold the turkey.
Bring 2 cups of water to a boil in a separate pot.
Add the boiling water to the stock pot and whisk until the salt is dissolved.
Add the 6 cups of chilled water to the finished brining solution and set aside.

Spatchcock the turkey:

Place the turkey breast down on a cutting board and with a chef’s knife or kitchen shears cut along both sides of the backbone.
Next slice the cartilage separating the breasts.
Turn the turkey over and press the turkey flat.
Clip the wing tips off with your kitchen shears.
Add the turkey to the stock pot with the brining solution and place in the refrigerator for 8 to 24 hours.
After brining, remove the turkey from the solution and lay on a baking rack and allow it to drain while the smoker comes to temperature.

Cooking

Preheat the smoker to 225°F.
Pat any remaining moisture from the skin of the turkey and generously season the turkey with your favorite poultry rub.
Lay the turkey flat directly onto the grill grates and close the lid.
After 2 hours increase the temperature to 350°F and cook until the breast meat is 165° F read with an instant read thermometer. (Usually 1 ½ to 2 more hours)
Remove the turkey from the smoker and loosely tent with aluminum foil. Let rest for 20-30 minutes.
Carve and serve.

Smoked Beef Brisket

When it comes to bbq there is one thing that every griller must master – brisket. For the longest time, we tried making brisket in the oven or on a gas grill – it was never quite what we wanted.

Then we got a Traeger smoker and it was a complete game-changer. Tender, juicy, falling apart beef brisket turned into one of the easiest and MOST DELICIOUS things we make during bbq season. You won’t believe how simple this is and I know you’ll love it.

PIN THIS TO SAVE FOR LATER

Now – I’m not going to lie – this is a significant time commitment. Up here on the northern tip of Idado, the sun comes up around 3:45 in the morning during the height of summer. So after trying to sleep through the light, we finally decided to roll out of bed around 5:00. This worked out well because it allowed us to get the brisket on the Traeger early so we could have dinner at a reasonable time.

Now – keep in mind that it also stays light out until nearly 10 pm during the summer – so dining late isn’t as much of an issue. But we like to have food wrapped up before 6 and we were able to do that.

Now this recipe says to cook the brisket for 16 hours – or until the meat reaches 205 degrees. Ours took a total of 11 hours, but that’s because we had a smaller one along with the ambient temperature. Yours could take less time too – but I wanted you to have a good ballpark on time because depending on the meat, it absolutely could take that long or even longer.

But I’m telling you – it is all worth it once you take a bite! I mean – just look at that smoke ring!! YUM!

pellet grill brisket

Here are some commonly asked questions

How to store leftover brisket

We love to have leftovers for sandwiches, salads, and dinner the next night. Place any leftovers in an airtight container and keep them refrigerated for up to 4 days.

Can this recipe be doubled?

You bet! Honestly, because we are on a high protein diet, our plates are mostly filled with this main dish – making leftovers scarce. So I highly recommend making 2 if you can if you are on a similar diet.

I don’t recommend trying to double this on the small camper Traeger as it really can only hold one of these. But we can fit 2 of them on our pro-grill Traeger making doubling this recipe so easy.

Serve this with these homemade sauces

Carolina BBQ Sauce
Texas BBQ Sauce

What type of wood should I use for smoking my brisket?

It is all in how you want to add to the flavor of your meat through the smoke. Hickory and mesquite tend to be the pellet of choice when one is going for a rich flavor without adding so much sweetness. However, a little sweetness may not be a bad thing when trying a bit of applewood or maple in your recipe.

What is the best way to serve smoked brisket?

Your brisket is best served cut into thin slices. We like to serve it alongside fresh steamed vegetables like Sea Salt Garlic Corn or my delicious Macaroni Salad. One of my favorite ways to enjoy this brisket recipe is actually what I get to do with the leftovers by adding some Texas BBQ Sauce and turning the meat into a sandwich.

225℉ seems cold for grilling. Why does this recipe call for cooking the meat at such a low temperature?

The difference between traditional grilling and smoking is that we are trying to allow time for the meat to absorb the flavor of the smoke rather than just getting it to a safe temperature for consumption.

If you try to smoke your meat with too much heat, it will dry out the outside, searing juices in but keeping the smoke out. Properly slow-smoked meat would have a pink smoke ring like that seen in the pictures of my recipe here.

Why do we trim so much off of the brisket before it is grilled?

Brisket done right requires that you set yourself up for success. Most of what gets removed during the trimming process are parts that will detract from the flavor experience or will not survive the grilling process.

Hard fat and silver skin are often removed from the meat since they will become very tough after you are finished grilling. Squaring the edges removes thin parts of the meat that will dry out and not be suitable for serving after a long, slow smoking process.

Overall, this will remove a lot of substance from your brisket, but this will improve the experience when you enjoy the final product. That being said, be sure you are careful about removing the fat and silver skin while leaving as much of the muscle intact as possible. This will preserve the integrity of the meat while allowing you to keep more of what you paid for.

Watch For The Stall

So – if you are using a thermometer throughout the smoking process, (instead of just poking and checking occasionally) you will notice something called the stall.

When the collagen in meat breaks down, the temperature will stop rising for a period of time. It’s aggravating, but every time-consuming cut of meat will have this. Brisket and pork shoulders are notorious for it.

Just continue to let it cook, be patient, and know that it is all worth it when you get to the end and you can enjoy the juiciest and most delicious cut of meat you’ve ever had!

Can I add my own seasonings to this recipe?

Absolutely! You might like to try a Montreal seasoning, seasoned salt, or your favorite rub to encrust your brisket during the smoking process. Don’t be afraid to try something new. Incorporate what you like when deciding how to put your signature on this recipe.

Traeger Brisket

Why must the meat rest for an hour before it can be served?

It is important to let your meat rest so that the muscle fibers are able to retain the juices that are still quite fluid inside. Particularly, we are considering the fats, oils, and water that were heated from a solid to a liquid phase (or liquid to gas state in the case of the water) during cooking, allowing them to move throughout the muscle.

If we were to cut into the meat right away, we would release all of these liquids, making our food quite dry. Instead, letting the meat rest allows fats and oils to condense into a more viscous state, helping them stick in the muscle fibers better. This also lets the vaporized water return to a liquid phase, preventing it from evaporating into the air as soon as you make a cut in the meat.

Because brisket is so tender cutting it too soon can ruin hours of work by allowing these juices to escape. Instead, patience pays off. By allowing juices to be captured by the muscle fibers and fats to marble throughout the meat. In the end, you will end up with a richer, moist, and tender cut of brisket than if you did not wait as long after cooking.

Ingredients for Smoked Brisket

whole packer brisket
kosher salt
coarse ground black pepper
paprika

Why is there so much emphasis on leaving some of the fat we were trimming?

The fat cap on the brisket serves two purposes. The first is that it protects the most tender parts of the meat by preserving the moisture content. This is crucial to consider when cooking your meat low and slow for so long.

The second reason is that the fat cap is composed of a softer, butterier fat than what was on the bottom by the silver skin. During the cooking process, this fat layer releases its juices and oils into the meat, keeping it moist and adding more flavor.

How to Make Smoked Brisket

Preheat the smoker to 225°F.
Combine the salt, pepper, and paprika in a small bowl. Whisk.
Trim the brisket. Remove any silver skin or excess fat from the flat muscle, and square the edges and ends of the flat. Flip the brisket and trim the fat cap to no more than ¼ inch thickness.
Liberally sprinkle all surfaces of the brisket with the blended seasonings.
Place the brisket on the smoker with the thicker end closest to the hotter section of the smoker.
Close the lid and smoke until the internal temperature is 165° F. Around 8 hours.
Remove the brisket from the smoker and double wrap tightly with peach butcher paper.
Return the brisket to the smoker and close the lid and continue cooking at 225°F until the internal temperature of the brisket reaches 203°F in the thickest part of the meat (another 6-8 hours of cooking).
Remove the brisket from the smoker, wrap in a thick towel and place it into a cooler to rest for one hour before slicing and serving.
To serve, slice across the grain of both the point and flat muscles with a sharp knife.

Why wrap the meat with peach butcher paper halfway through the cooking process?

Seasoned barbecue chefs will tell you about the “stall” that brisket will undergo when smoking it low and slow. This stall is when the internal temperature of the meat does not rise, due to something called evaporative cooling.

Like when you sweat, liquid water absorbs energy from a surface, converting the water to vapor but stealing heat energy from the surface. In your brisket, this happens at such a scale that the meat is unable to continue heating until much of the water is evaporated out of the muscle fibers.

To expedite the stall and prevent your meat from drying out, you should wrap it in peach butcher paper to hold in the moisture. This works because the water vapor is retained and forced to return its heat energy back to the meat, allowing it to continue rising in temperature before all of the water vaporizes.

What to serve with smoked brisket

We pair this brisket recipe with so many things. But since we are typically smoking meat in the summer/warmer months – here are some of our absolute favorite BBQ pairings you’ll want to serve alongside this delicious meat!

Sides

Drinks

Desserts

Products I love when making Traeger Smoked Brisket…

This beef recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never cooked on your smoker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Smoked Brisket recipe, you’re going to love these other smoked recipes too. Please click each link below to find the easy, printable recipe!

Pork Belly Burnt Ends

Slow-cooked and smoked, these Pork Belly Burnt Ends have a melt-in-your-mouth texture and rich and tangy-sweet, smoky flavor.

Traeger Smoked Chicken Thighs

Traeger Smoked Chicken Thighs are the perfect summertime BBQ dish. They’re juicy, flavorful, and easy to make. Everyone loves them!

Smoked Tri-Tip Roast

Smoked Tri-Tip Roast is flavorful, tender, and juicy and is perfect for the Traeger. Great for backyard BBQs, summer gatherings, and more!

Smoked Beef Ribs

Ribs are a staple of barbecue cook-offs and summer picnics. Make this award-winning recipe for Smoked Beef Ribs that everyone loves!

Smoked Mac and Cheese

Smoked Mac and Cheese pairs the rich, salty flavor of smoked Muenster with the creamy goodness of a Mac n’ Cheese. This is a BBQ side dish staple!

Smoked Pork Butt

Break out the Traeger or pellet grill! This Smoked Pork Butt is made with a flavorful rub and perfectly smoked until juicy and tender.

Applewood Smoked Turkey for Traeger

Smoked BBQ Bacon Nachos

Smoked BBQ Bacon Nachos made on the grille are the perfect summer meal. Loaded with cheese, beans, smoky bacon & so much more- these are the best nachos for any celebration!

Smoked Baby Back Ribs

Smoked Baby Back Ribs are perfect for your backyard bbq. So easy to make, this bbq rib recipe will keep your crowd happy.

If you love this recipe for Traeger Smoked Beef Brisket as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH TASTE OF THE FRONTIER!

Be sure to follow me on my social media, so you never miss a post!

Smoked Beef Brisket

Prep Time30 mins

Cook Time16 hrs

Rest1 hr

Total Time17 hrs 30 mins

Course: dinner, Main Course

Cuisine: American, BBQ

Keyword: beef, brisket, pellet grill, smoked, traeger

Servings:

Equipment

1 Traeger/ Pellet Grill
peach butcher paper

Ingredients

11-15 pound whole packer brisket
3 tablespoons kosher salt
3 tablespoons coarse ground black pepper
2 tablespoons paprika

Instructions

Preheat the smoker to 225°F.
Combine the salt, pepper, and paprika in a small bowl. Whisk.
Trim the brisket. Remove any silver skin or excess fat from the flat muscle, and square the edges and ends of the flat. Flip the brisket and trim the fat cap to no more than ¼ inch thickness.
Liberally sprinkle all surfaces of the brisket with the blended seasonings.
Place the brisket on the smoker with the thicker end closest to the hotter section of the smoker.
Close the lid and smoke until the internal temperature is 165° F. Around 8 hours.
Remove the brisket from the smoker and double wrap tightly with peach butcher paper.
Return the brisket to the smoker and close the lid and continue cooking at 225°F until the internal temperature of the brisket reaches 203°F in the thickest part of the meat (another 6-8 hours of cooking).
Remove the brisket from the smoker, wrap in a thick towel and place it into a cooler to rest for one hour before slicing and serving.
To serve, slice across the grain of both the point and flat muscles with a sharp knife.

Pork Belly Burnt Ends

By Kleinworth & Co 2 Comments

Slow-cooked and smoked, these Pork Belly Burnt Ends have a melt-in-your-mouth texture and rich and tangy-sweet, smoky flavor.

Have you ever enjoyed burnt ends before? I had the pleasure of traveling to Kansas City for a retreat with some friends some years back. The first place we stopped after leaving the airport was a great BBQ place for some lunch.

Because I’m all about the super tender and saucy meat – I ordered the burnt ends at the suggestion of a friend, not knowing what really to expect. I was instantly in love and immediately set out to make my own tried and true recipe when I returned home.

PIN THIS TO SAVE FOR LATER

After making it for my family the first time, they were all hooked. So when my son traveled to KC a few years later, he was on a mission to taste test as many different BBQ places he could to try ALL of the burnt ends KC had to offer.

I mean – when you are in KC, you absolutely MUST have BBQ. It’s just the thing YOU DO. But when you can’t be in KC – you recreate your own – I know you’ll love this recipe. It is AMAZING!

Traeger Burnt Ends

Here are some commonly asked questions

What are pork belly burnt ends?

Pork belly burnt ends are a delicious and easy way to enjoy pork belly. It is deliciously tender meat cooked on the Traeger smoker until the edges have a crispy outer crust, caramelized sauce smothering the outside while the insides are so tender it falls apart in your mouth. It’s pure heaven on a plate!

What Is Pork Belly?

If you’re not familiar with pork belly, it’s the same cut of meat as bacon. Pork belly is simply uncured, non-smoked, unsliced bacon that comes from the pig’s belly (but not the stomach).

It is a fatty cut of meat that is full of flavor. Pork belly can be cooked in many different ways but is most commonly smoked or roasted.

I discovered that they frequently have it in the back if you ask the butcher. Look for a piece of pork belly with as much meat as you can find.

Pork belly is one of the few proteins that can be cut and smoked in tiny pieces, which makes it stand out. The fat layers in the pork belly keep it juicy and prevent it from drying out during the prolonged, low cook time.

What are some other ways to enjoy pork belly?

Pork belly can be enjoyed in many different ways which is why it is so popular in restaurants around the country. It can be roasted, smoked, or grilled. This delicious recipe can also be served as an appetizer or main course.

Like most pork recipes, it is enjoyed with a variety of side dishes, such as potatoes, sweet potatoes, corn, beans, and rice. But you’ll find it most commonly enjoyed with a variety of sauces and toppings, such as BBQ sauce, hot sauce, ketchup, mustard, and mayonnaise.

Can You Eat The Skin On Pork Belly?

Pork belly skin is edible, but it is also very fatty. While the skin is often removed before cooking, for this recipe we are removing the skin but leaving the fat layer which gives the juicy and tender final result. You will definitely want to leave that fat on.

Ingredients for Pork Belly Burnt Ends

pork belly

Seasoning Rub

smoked paprika
ground black pepper
dry mustard
chili powder
garlic powder
cayenne powder

Sauce

dark brown sugar
honey
Texas BBQ sauce
unsalted butter

What bbq sauce should I use?

Well, you can use any type of bbq sauce you prefer. We make our own Texas BBQ Sauce, which we used when making this recipe. I highly recommend it. But if you are short on time – pick your favorite and sub that in instead.

How to Make Pork Belly Burnt Ends

Mix all of the dry rub ingredients together in a small bowl using a fork or a whisk.
Slice refrigerated pork belly into 1 ½ inch cubes.
Toss the pork belly cubes together with the seasoning rub and transfer them to a baking sheet.
Bring the temperature of the smoker up to 225 F. Add the wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.
Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 165 degrees F, which will take 1-2 hours.
Transfer the Pork Belly cubes to an aluminum pan and top with brown sugar, honey, and BBQ sauce.
Slice the butter and add to the top.
Cover with aluminum foil and place the pork back on the smoker at 225 F.
Stir the Pork Belly cubes every 30 minutes for 2 hours until the Burnt Ends internal temperature reaches at least 190F up to 205F.
Serve immediately. Store leftovers in the refrigerator.

What Is The Best Way To Season Pork Belly?

While we prefer to use our homemade seasoning shown here in this recipe – you can always use the tasty rubs made by Traeger. My favorite is the pork and poultry rub. But because we are reducing our sugar lately we have been making a lot of our own spice blends as you see here.

Can burnt ends be reheated?

Yes, these burnt ends can be reheated. Simply place the leftovers in a baking dish and heat it in a 350-degree oven until it is warmed through. You can also steam it in a microwave-safe dish with a lid. Just add a splash of water, cover, and microwave until hot.

How long do these burnt ends last?

The leftover burnt ends will last for 3-4 days in the fridge. Just make sure to keep the leftovers in an airtight container and not let the meat sit out at room temperature for too long while serving.

What Traeger model is needed for this recipe?

I would say that most standing Traeger models can handle a whole lot of meat. We have the Pro 34 in blue & we take out the swinging rack from the lid when we make large things like a turkey – but I don’t think that is necessary for this pork recipe. We have even made this recipe on our portable Ranger model that we use for camping and it had enough space.

Can this recipe be doubled?

Yes, even if you don’t have one of the larger grills, you can put 2 of these foil pans side-by-side if you like. I can tell you that we always have to make a double batch because my family LOVES this recipe. It is never enough for us to make just one batch. Plus – you can’t go wrong with leftovers.

What To Serve With Pork Belly Burnt Ends

Pork belly burnt ends can be enjoyed as an appetizer or main course. This burnt-end recipe is often served with a variety of side dishes, such as potatoes, sweet potatoes, corn, beans, and rice. Pork belly burnt ends can also be enjoyed with a variety of sauces and toppings, such as BBQ sauce, hot sauce, ketchup, mustard, and mayonnaise.

Do I Need A Smoker To Make Pork Belly Burnt Ends?

No, you do not need a smoker to make pork belly burnt ends. Pork belly burnt ends can be made on a grill or in an oven. However, for the best flavor and the most tender result, it is recommended that you cook pork belly burnt ends on a smoker.

What kind of wood should I use to smoke Pork Belly Burnt Ends?

We used a blend of apple and pecan pellets for this recipe. I really enjoy the light, sweet flavor the apple pellets give the meat – especially when cooking pork. But the blend of adding the pecan gives a deeper depth of flavor that I think you’ll really love.

What Type Of Smoker Should I Use To Make Pork Belly Burnt Ends?

The best type of smoker to use for pork belly burnt ends is a Traeger smoker. Traeger smokers are easy to use and produce great results.

Is Pork Belly Good For You?

Pork belly is high in fat and calories, but it is also a good source of protein. Pork belly is a fatty cut of meat, but it can be enjoyed in moderation as part of a healthy diet. Also keep in mind that we are adding honey, brown sugar, and bbq sauce that also contains sugar – so if you are on a low-carb diet, you will want to use sugar-free alternatives to those ingredients.

Products I love when making Traeger pork belly burnt ends…

This bbq pork recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made smoked pork before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dinner recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Traeger pork belly recipe, you’re going to love these other smoked Traeger recipes too. Please click each link below to find the easy, printable recipe!

Smoked Tri-Tip Roast

Smoked Tri-Tip Roast is flavorful, tender, and juicy and is perfect for the Traeger. Great for backyard BBQs, summer gatherings, and more!

Smoked Mac and Cheese

Smoked Mac and Cheese pairs the rich, salty flavor of smoked Muenster with the creamy goodness of a Mac n’ Cheese. This is a BBQ side dish staple!

Grilled Boneless Chicken Thighs

Add these delicious Grilled Boneless Chicken Thighs to your grilling menu for an easy, flavorful, and healthy dish the whole family loves.

Smoked Beef Ribs

Ribs are a staple of barbecue cook-offs and summer picnics. Make this award-winning recipe for Smoked Beef Ribs that everyone loves!

Applewood Smoked Turkey for Traeger

Smoked Pork Butt

Break out the Traeger or pellet grill! This Smoked Pork Butt is made with a flavorful rub and perfectly smoked until juicy and tender.

Smoked BBQ Bacon Nachos

Smoked BBQ Bacon Nachos made on the grille are the perfect summer meal. Loaded with cheese, beans, smoky bacon & so much more- these are the best nachos for any celebration!

Smoked Baby Back Ribs

Smoked Baby Back Ribs are perfect for your backyard bbq. So easy to make, this bbq rib recipe will keep your crowd happy.

Traeger Smoked Chicken Thighs

Traeger Smoked Chicken Thighs are the perfect summertime BBQ dish. They’re juicy, flavorful, and easy to make. Everyone loves them!

Garlic Butter Salmon

Garlic Butter Salmon is a simple foil packet dinner recipe that’s oven-baked for a quick & healthy dinner or made on the grill at your next backyard BBQ.

Pellet Grill Chicken Wings

Break out your Traeger, these Pellet Grill Chicken Wings are out of this world. So easy to make, perfect for summer bbq’s, tailgating or any game day party.

If you love this recipe for Smoked Pork Belly Burnt Ends as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH TASTE OF THE FRONTIER!

Be sure to follow me on my social media, so you never miss a post!

5 from 1 vote

Pork Belly Burnt Ends

Slow-cooked and smoked, these Pork Belly Burnt Ends have a melt-in-your-mouth texture and rich and tangy-sweet, smoky flavor.

Prep Time10 mins

Cook Time4 hrs

Total Time4 hrs 10 mins

Course: dinner, Main Course

Cuisine: American, BBQ

Keyword: burnt ends, pork, pork belly

Servings:

Equipment

Wood Pellets: Apple, Pecan
Traeger or Pellet Grill Smoker

Ingredients

4 pounds pork belly

Seasoning Rub

¼ cup smoked paprika
2 tablespoons ground black pepper
2 tablespoons dry mustard
1 tablespoon chili powder
½ teaspoon garlic powder
½ teaspoon cayenne powder

Sauce

½ cup dark brown sugar
2 tablespoons honey
1 ½ cups Texas BBQ sauce link to homemade recipe in post
½ cup unsalted butter (1 stick )

Instructions

Mix all of the ingredients for the dry rub together in a small bowl using a fork or a whisk.
Slice refrigerated pork belly into 1 ½ inch cubes.
Toss the pork belly cubes together with the seasoning rub and transfer it to a baking sheet.
Bring the temperature of the smoker up to 225 F. Add the wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.
Place the pork belly fat side up on the grates and smoke it until it reaches an internal temperature of 165 degrees F, which will take 1-2 hours.
Transfer the Pork Belly cubes to an aluminum pan and top it with brown sugar, honey and BBQ sauce
Slice the butter and add to the top.
Cover with aluminum foil and place the pan on the smoker at 225 F.
Stir the Pork Belly cubes every 30 minutes for 2 hours until the Burnt Ends internal temperature reaches at least 190F up to 205F.
Serve immediately. Store leftovers in refrigerator.

Slow Cooker Barbecue Ribs

Slow Cooker Barbecue Ribs are the perfect dish to serve for any family gathering, potluck, or party. This twist on a classic recipe makes a moist and tender rib that everyone loves.

Slow Cooker Barbecue Ribs are the perfect summertime meal! No need to heat up the kitchen with the oven, simply let your crockpot do all the work.

The ribs come out tender and full of flavor, just like they were cooked on the grill. Serve them with your favorite sides and enjoy!

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When it comes to BBQ we are known for our ribs. Friends and family rave over our rib recipes and for good reason. Many of our recipes have been made by millions of people and we are flooded with raving reviews.

Over our 25+ years together we have worked hard to make amazingly delicious rib recipes that are also easy to make so that everyone can “wow their crowd” with some crazy good food.

I know you’ll love this super simple recipe that is great for summer when you want to keep the kitchen cool and the activity to a minimum.

Here are some commonly asked questions

The recipe calls for frozen peaches. Can I use fresh peaches instead?

Frozen peaches make for the most convenient way to prepare this recipe. However, nothing beats the summer flavors that come with fresh peaches, making them a terrific addition to this recipe. Just make sure you budget extra time for cutting and peeling them, as this can be a very long process.

What type of barbecue sauce should I use?

This recipe will turn out great if you use your favorite barbecue sauce. However, if you feel like mixing it up a little, you may find that sweet sauces will do best for marrying the flavor of the peaches.

These sauces typically have a brown sugar base and caramelize when cooked. You can try this recipe with my Texas BBQ Sauce, which has that sweet brown sugar base but still has a little kick.

How best can I store and reheat Slow Cooker Barbecue Ribs?

These ribs can be stored in the refrigerator for up to four days. Be sure that you promptly refrigerate any leftovers to minimize the number of microbes that grow rapidly at room temperature. Typically, you only have about an hour before the population of microbes on your food could start to become unsafe or reduce the amount of time it can be stored in the refrigerator before it spoils.

Reheating Slow Cooker Barbecue Ribs can vary by the type of meat you used. However, both spare ribs and baby back ribs will dry out when you put them in the microwave. Be sure to add a little extra barbecue sauce before trying to reheat to avoid this issue.

Why are my slow-cooker spareribs tough?

There are a few reasons why your slow-cooker spareribs might be tough. One possibility is that you did not remove the membrane from the back of the ribs before cooking them. The membrane can make the ribs tough, so be sure to remove it before cooking.

Another possibility is that you under or overcooked the ribs. Slow-cooker ribs should be cooked on low for 6-8 hours, or on high for 3-4 hours. Any longer than that and they will start to dry out and become tough. If your ribs are tough, try cooking them for a shorter amount of time next time. With this recipe, they should be very tender when they are ready to serve.

spare ribs recipe

What type of ribs go best with this recipe? Should I use spare ribs or baby back ribs?

It is all about what type of experience you are going for. Spare ribs tend to hold together well and carry a much richer flavor. But baby back ribs usually deliver that fall-off-the-bone tenderness that people typically associate with a good rib.

I personally prefer to use baby back ribs when I make this recipe because you get more of a buttery, tender flavor with that variety.

Should I use light or dark brown sugar?

Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown will work with this recipe.
You can also make your own brown sugar with my Homemade Brown Sugar recipe.

How do you remove the membrane from the back of the ribs?

The easiest way to remove the membrane from the back of the ribs is to use a sharp knife. First, make a small incision in the membrane and then peel it away from the ribs. If you have trouble getting started, you can also use a paper towel to get a grip on the membrane. Once you have removed the membrane, your ribs will be ready to cook!

Ingredients for Slow Cooker Barbecue Ribs

Rub

chili powder
brown sugar
ground cumin
smoked paprika
garlic powder
salt
cayenne pepper

Ribs

pork spare ribs – cut in half or pieces to fit the slow cooker
sweet barbecue sauce
frozen peaches

I don’t like spicy food. Can I remove some of the chili powder and cayenne?

You do not have to make these ribs spicy if you don’t want to. Many of the dry ingredients in this recipe can be substituted for others so you can change the flavor as you see fit. You can try adding some dried onions or a little rosemary to complement the tanginess of the barbecue sauce and the sweetness of the peaches.

What makes a good side dish for these Slow Cooker Barbecue Ribs?

When I have these ribs, I like to incorporate the flavors of summer with some of my fresh Sea Salt Garlic Corn, Grilled Corn Pasta Salad, or my best Macaroni Salad. These dishes are easy to prepare while you are waiting for the ribs to finish in the slow cooker and they compliment the sweetness of the peaches. Here are a few other great recipes to serve with these ribs…

Sides

Drinks

Desserts

How to Make Slow Cooker Barbecue Ribs

Prepare the slow cooker with nonstick cooking spray or spritz with oil.
Mix the chili powder, brown sugar, cumin, paprika, salt, and cayenne pepper together in a small bowl.
Rub the ribs with the combined rub seasoning on all sides.
Place the ribs into the slow cooker in layers with the barbecue sauce and peaches in between each layer.
Place the over on the slow cooker and cook on low for 6 to 8 hours.
Carefully remove the ribs and stir the sauce and peaches together.
Serve the ribs with the sauce.

What slow cooker do you use?

We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.

But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.

How can I add a smokier flavor to these ribs?

If you would like to add a little more of a smoky flavor to your ribs, you can put them on the barbecue after they have been cooked thoroughly in the slow cooker. However, this does require you to plan ahead and cut your ribs into smaller sets so that they don’t fall apart as easily when you transfer them to the barbecue.

I find that my Traeger is perfect for adding that signature smoked flavor to this recipe. If you don’t have a Traeger, you can ignite some hickory, mesquite, or applewood chips in a foil packet with small holes poked in the top for airflow. This restricts the amount of oxygen that can get to the flame, causing the wood to smolder and smoke.

Another way to add a smokier flavor would be to add a couple of drops of liquid smoke to the slow cooker before cooking. This gives a great “from the bbq” flavor that will be just what you are looking for.

If you love this easy slow cooker rib recipe, you’re going to love these other rib recipes too. Please click each link below to find the easy, printable recipe!

Smoked Beef Ribs

Ribs are a staple of barbecue cook-offs and summer picnics. Make this award-winning recipe for Smoked Beef Ribs that everyone loves!

Baby Back Ribs

Easiest recipe for FALL OFF THE BONE Baby Back Ribs that will keep them coming back for more. Perfect for summer BBQ’s & parties better make a few racks!

Smoked Baby Back Ribs

Smoked Baby Back Ribs are perfect for your backyard bbq. So easy to make, this bbq rib recipe will keep your crowd happy.

Instant Pot Baby Back Ribs

If you love using your pressure cooker, then you simply must try this recipe for Instant Pot Baby Back Ribs. Moist, juicy & fall off the bone deliciously easy. Soon to be a favorite for dinner.

Crockpot Pepsi® Ribs

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Slow Cooker Barbecue Ribs

Slow Cooker Barbecue Ribs are the perfect dish to serve for any family gathering, potluck, or party. This twist on a classic recipe makes a moist and tender rib that everyone loves.

Prep Time10 mins

Cook Time8 mins

Total Time18 mins

Course: dinner, Main Course

Cuisine: American

Keyword: crock pot, crockpot, pork, slow cooker, spare ribs

Servings:

Equipment

1 large slow cooker at least 6 quarts

Ingredients

Rub

2 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon cayenne pepper

Ribs

1 rack pork spare ribs cut in half or pieces to fit the slow cooker
2 ½ cups sweet barbecue sauce
16 ounces frozen peaches

Instructions

Prepare the slow cooker with nonstick cooking spray or spritz with oil.
Mix the chili powder, brown sugar, cumin, paprika, salt, and cayenne pepper together in a small bowl.
Rub the ribs with the combined rub seasoning on all sides.
Place the ribs into the slow cooker in layers with the barbecue sauce and peaches in between each layer.
Place the over on the slow cooker and cook on low for 6 to 8 hours.
Carefully remove the ribs and stir the sauce and peaches together.
Serve the ribs with the sauce.

Notes

The sauce in the slow cooker should thicken as it cools. You can always add more sauce of choice when serving.

Traeger Smoked Chicken Thighs

Traeger Smoked Chicken Thighs are the perfect summertime BBQ dish. They’re juicy, flavorful, and easy to make. Everyone loves them!

When it comes to making dinner – I love to take it outside on the grill. When the weather gets nice it seems we make as much as we can on our Traeger.

These bone-in chicken thighs are no different. You’ll love how they are tender and juicy and have such a wonderful smoky flavor!

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When it comes to making chicken – we love making chicken thighs in a multitude of ways. But when it comes to a simple dinner that is practically effortless, these chicken thighs on the pellet grill take the win for sure!

Traeger Smoked Chicken Thighs are the perfect choice for your next barbecue or tailgate. They’re easy to prepare and you’ll fall in love with that perfectly smoky flavor.

Here are some commonly asked questions

Can I use skinless chicken thighs?

Like with most chicken recipes, the skin and bones give the meat the most flavor throughout. As the meat is cooked, oils and nutrients are released from the skin and bone to be absorbed by the meat for flavor and moisture while tenderizing rather than allowing it to develop a more rubbery texture.

However, much of the flavoring, moisturizing, and tenderizing properties lost by the absence of the bones and skin are compensated by the use of a marinade. You can also balance the lack of oils by brushing the chicken with some olive oil just before placing the pieces on the grill if you would like to use skinless chicken for this recipe.

What Traeger wood pellets should I use?

What is the best way to store leftover Smoked Chicken Thighs?

Just keep it refrigerated for up to 4 days. As long as you don’t let it sit out at room temperature for too long, this should keep well chilled. The biggest issue is when people leave their food sitting out a while after serving and everyone is sitting down to eat. Bacteria like E. coli and other microbes can double their numbers in as little as 20 minutes at room temperature. Thus, it is generally ill-advised to eat food that has been sitting out for more than an hour at room temperature.

Another item of note, a refrigerator is not cold enough to stop bacteria growth in your food. Rather, it only slows the rate of growth long enough for you to store your food for a few days without consuming a sufficient quantity of microbes to cause an infection.

Therefore, if you leave your food out for too long, you are starting slower growth with a larger population. The doubling of the population of microbes – though slower – can make your food unsafe to eat sooner than if you put food in the refrigerator with a smaller starting population. In short, put uneaten food in the fridge ASAP!

recipe for Traeger Smoked Chicken Thighs

Ingredients for Traeger Smoked Chicken Thighs

chicken thighs – bone-in with skin
Chicken marinade

What if I don’t have a thermometer? How do I make sure the chicken is done?

Sometimes you may not have a thermometer available or easily accessible. No problem! You always know when your chicken is done when the flesh is white and the juices run clear. Juices that run on the pink side are an indicator that you will need to put your chicken back on the grill for another five minutes or so.

The drawback of this method of checking is that you will have to remove one piece from the grill and cut it open at the thickest part, draining those important juices that give it all the flavor.

Can I use a different marinade?

I recommend using my Best Chicken Marinade but you can always substitute with one of your own favorites too! The beauty of cooking is that you can almost always customize a recipe to fit your own individualized tastes.

How to Make Traeger Smoked Chicken Thighs

Create the marinade – combine the ingredients and then pour over the chicken in a gallon freezer bag.
Lay flat in your fridge for at least 3 hours. You could also coat with a dry rub instead of marinating.
When ready to cook, set the Traeger temperature to 400℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
Arrange the chicken directly on the grill grates. Then, insert the probe into the thickest part of a chicken leg, avoiding the bone. Close the lid and smoke until the internal temperature reaches 165°F, about 15 minutes per side. The chicken should be golden brown, and the juices should run clear.
Remove from the grill and let the chicken rest for 8-10 minutes before serving.

What does the Super Smoke feature do?

The Super Smoke feature on Traeger grills allows for maximum smoke output, allowing the meat to absorb more of the flavor of the wood you are using to cook with. Hotter fire burns more cleanly, meaning that it will produce less smoke despite that it will cook the food faster.

Traeger knows this fact well. Thus, their Super Smoke feature burns the pellets at a lower temperature – typically between 165℉ to 225℉ – to burn pellets for optimal smoke production, allowing you to capture more of the flavor in a way that is well worth the wait you get from cooking low and slow.

What to serve with smoked chicken thighs

Why should the meat rest after cooking?

Instead, letting the meat rest allows fats and oils to condense into a more viscous state, helping them stick in the muscle fibers better. This also lets the vaporized water return to a liquid phase, preventing it from evaporating into the air as soon as you make a cut in the meat. Overall, you will notice that this will keep your meat more tender and juicy when serving.

What works as the best type of marinade?

A marinade serves the purpose of moisturizing, tenderizing, and flavoring your meats. Therefore, you should make sure you find a marinade that incorporates clean oils like olive oil or canola oil to penetrate the meat and retain moisture.

Secondly, you should ensure that it includes an acidic base to break-down tough muscle fibers. Finally, add ingredients that flavor the meat to your liking. Some people like to add peppers for a little kick, while others prefer to incorporate a more rich flavor found in herbs like basil and rosemary.

What else can be made with Smoked Chicken Thighs?

Besides eating Smoked Chicken Thighs plain with some freshly grilled corn on the cob, my favorite way to eat them is in tacos! However, shredding the meat can make this recipe a very versatile addition to any dish ranging from chicken alfredo to caesar salad.

Products I love when making Smoked Chicken Thighs…

This chicken recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never cooked on your smoker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy smoked chicken recipe, you’re going to love these other Traeger recipes too. Please click each link below to find the easy, printable recipe!

Smoked Tri-Tip Roast

Smoked Tri-Tip Roast is flavorful, tender, and juicy and is perfect for the Traeger. Great for backyard BBQs, summer gatherings, and more!

Applewood Smoked Turkey for Traeger

Smoked Pork Butt

Break out the Traeger or pellet grill! This Smoked Pork Butt is made with a flavorful rub and perfectly smoked until juicy and tender.

Grilled Pizza Recipe

Grilled Pork Chops

Juicy marinated Grilled Pork Chops are a deliciously easy dinner. The recipe includes instructions for making on a gas grill or the Traeger.

Pellet Grill Chicken Wings

Break out your Traeger, these Pellet Grill Chicken Wings are out of this world. So easy to make, perfect for summer bbq’s, tailgating or any game day party.

Smoked Beef Ribs

Ribs are a staple of barbecue cook-offs and summer picnics. Make this award-winning recipe for Smoked Beef Ribs that everyone loves!

Smoked Mac and Cheese

Smoked Mac and Cheese pairs the rich, salty flavor of smoked Muenster with the creamy goodness of a Mac n’ Cheese. This is a BBQ side dish staple!

Smoked BBQ Bacon Nachos

Smoked BBQ Bacon Nachos made on the grille are the perfect summer meal. Loaded with cheese, beans, smoky bacon & so much more- these are the best nachos for any celebration!

If you love this recipe for Traeger Smoked Chicken Thighs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Traeger Smoked Chicken Thighs

Traeger Smoked Chicken Thighs are the perfect summertime BBQ dish. They’re juicy, flavorful, and easy to make. Everyone loves them!

Prep Time15 mins

Cook Time30 mins

Marinade & Preheating3 hrs 15 mins

Total Time4 hrs

Course: dinner

Cuisine: American

Keyword: chicken thighs, smoked, traeger

Servings:

Equipment

1 pellet grill smoker/ Traeger

Ingredients

3 lbs chicken thighs – I cooked 8 at the same time bone-in with skin was used
Chicken marinade link in notes

Instructions

Create the marinade – combine the ingredients and then pour over the chicken in a gallon freezer bag.
Lay flat in your fridge for at least 3 hours. You could also coat with a dry rub instead of marinating.
When ready to cook, set the Traeger temperature to 400℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
Arrange the chicken directly on the grill grates. Then, insert the probe into the thickest part of a chicken leg, avoiding the bone. Close the lid and smoke until the internal temperature reaches 165°F, about 15 minutes per side. The chicken should be golden brown, and the juices should run clear.
Remove from the grill and let the chicken rest for 8-10 minutes before serving.

Notes

I use this chicken marinade recipe (https://www.kleinworthco.com/best-chicken-marinade/)

Smoked Tri-Tip Roast

Smoked Tri-Tip Roast is flavorful, tender, and juicy and is perfect for the Traeger. Great for backyard BBQs, summer gatherings, and more!

Traeger Smoked Tri-Tip Roast is the perfect way to enjoy beef sirloin. This cut of meat is known for its rich flavor, and when smoked, it takes on a delicious smoky taste that will have your mouth watering.

This recipe is the perfect way to enjoy a family-style meal with friends and family. Smoked tri-tip beef roast is easy to prepare and loaded with flavor.

If you don’t have a smoker – try our recipe for making tri-tip on the grill.

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For many years we would make a sirloin roast in the oven. But once we got our Traeger – we were absolutely hooked on the amazing flavor it can have when using the smoker.

I mean- you can’t get a beautiful smoke ring like that when baking it in the oven. Nothing compares to making this beef recipe on the Traeger or pellet-style grill.

**Pair these with our Texas BBQ Sauce!

Here are some commonly asked questions

How to store leftover tri-tip roast

We love to have leftovers for sandwiches, salads and dinner the next night. Place them in an airtight container and keep them refrigerated for up to 4 days.

Can this recipe be doubled?

You bet! I don’t recommend trying to double this on the small camper Traeger as it really can only hold one of these. But we can fit up to 4 of them on our pro-grill Traeger making doubling, tripling, or quadrupling this recipe so easy.

Watch For The Stall

So – if you are using a thermometer throughout the smoking process, (instead of just poking and checking occasionally) you will notice something called the stall.

Just continue to let it cook, be patient, and know that it is all worth it when you get to the end and you can enjoy the juiciest and most delicious cut of meat you’ve ever had!

What to serve with smoked tri-tip

We pair tri-tip with so many things. But since we are typically smoking meat in the summer/warmer months – here are some of our absolute favorite BBQ pairings you’ll want to serve alongside this delicious meat!

Sides

Drinks

Desserts

What is Tri-Tip?

A tri-tip is a cut of beef that comes from the bottom sirloin. This particular cut is known for its rich flavor, and when smoked, it takes on a delicious smoky taste that will have your mouth watering.

Because it is a leaner cut of meat, it is important not to overcook it, as it can become tough. When cooked correctly, however, tri-tip is an incredibly flavorful and juicy piece of meat.

DON’T LIFT THE LID

Your smoker is just like your oven – if you open the lid or open the door repeatedly then you are letting the heat out. Each time you do that you add cold air in and the smoker just has to work that much harder to get back up to temp so it can continue to cook at the proper temp.

This just makes the meat cook that much slower. So just leave the lid closed, rely on your thermometer, and be patient!

What Wood Is Best For Smoked Tri-Tip?

Feel free to use any flavor pellets you like. We prefer hickory, applewood, pecan, or cherry wood.

Should I wrap the meat?

We aren’t wrapping for this recipe until we get to the middle part of this recipe. I don’t recommend going without the wrap for the entirety of the cooking process for this roast.

Basically wrapping helps to get through the stall faster. Wrapping is sometimes referred to in BBQ circles as the “Texas crutch,” since it helps you get over the stall hump.

So if you forgot to get things going earlier in the day or just have a bit less time to be patient – wrapping is the way to go.

The meat can take longer to cook without being wrapped, as well as lose moisture over time. The moisture in the meat is trapped when it’s wrapped.

Do I need to spritz?

There’s no need to spritz the meat while it’s smoking, but you may if you want to. Spraying the beef with apple juice or apple cider vinegar every 45 minutes to an hour will keep it moist and allow for a little more smoke to stick.

Simply fill a clean spray bottle with apple juice or apple cider vinegar and spray the meat every 45 minutes. You can also use bourbon for added flavor.

You can also just place a small heat-safe bowl filled with your liquid of choice inside the smoker while the meat is cooking.

Ingredients for Smoked Tri-Tip Roast

Sirloin Tri-Tip Roast – excess fat trimmed
butter or beef tallow

RUB

ground coffee
granulated garlic
coarse salt
onion powder
black pepper
chili powder

What Traeger model is needed for this recipe?

I would say that most standing Traeger models can handle a whole lot of meat. We have the Pro 34 in blue & we take out the swinging rack from the lid when we make large things like a turkey – but I don’t think that is necessary for this beef roast. We have even made this recipe on our portable Ranger model that we use for camping and it had enough space.

How to Make Smoked Tri-Tip Roast

Preheat the smoker to 250 degrees with the lid closed. Prepare the meat while the smoker is heating.
Place a heat-safe bowl of bourbon or apple cider vinegar inside the smoker – off to the side so it is out of the way.
If your butcher hasn’t already – begin by trimming any excess fat and silver skin from the roast. Place on a tray lined with foil for seasoning.
Rub the butter or tallow all over the outside of the roast.
In a small bowl, combine the rub ingredients – coffee grounds, granulated garlic, coarse salt, onion powder, black pepper, and chili powder. Stir.
Liberally add the rub to the roast, patting it down onto the butter.
Place the roast on the preheated smoker. If you just lift it by the foil and set it along with the foil on the smoker – this is the easiest way. Be sure to leave the foil open for now – do not wrap.
Close the lid and let it smoke until it reaches 165 degrees internal temperature. You should have a beautiful bark that has formed on the outside. This should take about 3-4 hours.
Once the roast has reached 165 degrees inside, pull the sides of the foil around the roast to cover it. You may need to add another piece on top to completely cover it. You don’t want any steam or heat escaping at this point. Do this carefully as it will be quite hot. Leave the temperature probe sticking out of the foil.
Cook until the temperature reaches 205 degrees – approximately another 2 hours.
Remove from the smother and unwrap the roast. Gently tent it with foil and let it rest for another 30 minutes before slicing and serving.

Do you flip tri-tip when smoking it?

It is not necessary to flip tri-tip when smoking it, as the meat will cook evenly all the way around.

Products I love when making Smoked Tri-Tip Roast…

If you love this Smoked Tri-Tip Roast recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Smoked Beef Ribs

Ribs are a staple of barbecue cook-offs and summer picnics. Make this award-winning recipe for Smoked Beef Ribs that everyone loves!

Smoked Mac and Cheese

Smoked Mac and Cheese pairs the rich, salty flavor of smoked Muenster with the creamy goodness of a Mac n’ Cheese. This is a BBQ side dish staple!

Smoked Pork Butt

Break out the Traeger or pellet grill! This Smoked Pork Butt is made with a flavorful rub and perfectly smoked until juicy and tender.

Applewood Smoked Turkey for Traeger

Smoked Baby Back Ribs

Smoked Baby Back Ribs are perfect for your backyard bbq. So easy to make, this bbq rib recipe will keep your crowd happy.

Smoked BBQ Bacon Nachos

Smoked BBQ Bacon Nachos made on the grille are the perfect summer meal. Loaded with cheese, beans, smoky bacon & so much more- these are the best nachos for any celebration!

Pellet Grill Chicken Wings

Break out your Traeger, these Pellet Grill Chicken Wings are out of this world. So easy to make, perfect for summer bbq’s, tailgating or any game day party.

Grilled Pork Chops

Juicy marinated Grilled Pork Chops are a deliciously easy dinner. The recipe includes instructions for making on a gas grill or the Traeger.

Garlic Butter Salmon

Garlic Butter Salmon is a simple foil packet dinner recipe that’s oven-baked for a quick & healthy dinner or made on the grill at your next backyard BBQ.

If you love this recipe for Smoked Tri-Tip Roast as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH TASTE OF THE FRONTIER!

Be sure to follow me on my social media, so you never miss a post!