150+ Easy Chicken Recipes - Budget Bytes

Sheet Pan Honey Mustard Chicken and Veggies

Melissa Nolan — Mon, 01 Sep 2025 13:30:00 +0000

One-pan meals are always a hit in my house. They’re easy to make, cleanup is SO quick, and when they’re made with simple, wholesome ingredients like this Sheet Pan Honey Mustard Chicken and Veggies, they’re super budget-friendly. I seriously love how the honey mustard sauce transforms the chicken thighs and hearty vegetables into something so flavorful it feels like more than just a weeknight dinner. This recipe has quickly become one of my partner’s favorite sheet pan meals, and I must agree…it’s a winner for everyone!

Roasted Honey Mustard Chicken with Vegetables

This recipe is all about juicy chicken thighs coated in our homemade honey mustard sauce, which is now one of my kitchen staples. The sauce has the best sweet, mustardy, tangy balance, and it goes incredibly well with the roasted chicken and vegetables. For the veggie mix, I use red potatoes, red onion, green beans, and carrots for a mix of colors, textures, and flavors. Everything roasts together in one pan, which means the veggies cook while soaking in that honey mustard goodness. After about 30 minutes in the oven, you’ve got a full, satisfying meal ready to go!

Chicken thighs are my go-to! I like buying a big pack to save money, freezing the extra, then pulling them out as I need them. You could also try bone-in chicken thighs, but they will take longer to cook through. Or, feel free to use chicken breasts or even try pork chops if that’s what you’ve got. Chicken is done once it reaches 165°F internally, while pork is done when it reaches 145°F. This is a super fun and cheap recipe!

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Sheet Pan Honey Mustard Chicken and Veggies

This Sheet Pan Honey Mustard Chicken and Veggies is a family favorite! Sweet, tangy sauce, hearty roasted vegetables, and juicy chicken thighs made in one pan.

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $8.45 recipe / $2.11 serving

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 592kcal

Author Melissa Nolan

Equipment

Medium Bowl
15 x 12'' Sheet Pan

Ingredients

Honey Mustard Sauce*

½ cup mayonnaise 4 oz., $0.57
1 Tbsp Dijon mustard $0.06
1 Tbsp yellow mustard $0.02
3 Tbsp honey $0.47
1 tsp apple cider vinegar $0.01
⅛ tsp garlic powder $0.01
⅛ tsp paprika $0.01
½ tsp salt divided, $0.02
½ tsp black pepper divided, (freshly cracked) $0.08

Chicken and Veggies

4 chicken thighs boneless, skinless (1.5lb, 680g) $3.52**
3 medium red potatoes washed and medium cubed (heaping 2.5 cups, 1.5lb, 680g) $1.58
1 red onion large dice (heaping 1 cup, 272g) $0.92
8 oz. green beans trimmed (227g) $0.81
2 carrots chopped, (heaping ½ cup, 142g) $0.29
2 Tbsp vegetable oil $0.08

Instructions

Preheat the oven to 400°F. Gather all ingredients and wash and cut all the vegetables.
In a medium bowl, combine the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and stir until smooth.
Add the chicken thighs to the honey mustard and toss to coat.
Place the cut potatoes, red onions, trimmed green beans, and carrots on an oven-safe sheet pan. Drizzle with vegetable oil and sprinkle with the remaining salt and pepper. Toss to coat and lay the vegetables flat in the pan.
Lay the chicken thighs on top of the vegetables, pouring all the honey mustard on top of the chicken.
Place the pan in the preheated oven and cook 25-30 minutes, until the chicken reaches an internal temperature of 165°F.
Remove the pan from the oven and divide the vegetables and chicken thighs evenly between four plates.

See how we calculate recipe costs here.

Notes

*Making this homemade honey mustard is cost-effective and delicious. If you have a bottle of honey mustard sauce already on hand, you can use that, but I recommend trying to make it!

**Depending on the thickness of your chicken thighs, they may take less or more time to cook in the oven. The most important part is that they reach an internal temperature of 165°F.

Nutrition

how to make Sheet Pan Honey Mustard Chicken and Veggies step-by-step photos

Gather all of your ingredients and preheat your oven to 400°F.

Make the honey mustard sauce: Add ½ cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp yellow mustard, 3 Tbsp honey, 1 tsp apple cider vinegar, ⅛ tsp garlic powder, ⅛ tsp paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper to a bowl. Mix until smooth and combined.

Coat the chicken: Add 4 boneless, skinless chicken thighs to the sauce and toss to coat.

Season the veggies: Add 3 diced red potatoes (medium cube), 1 diced red onion (large dice), 8 oz. trimmed green beans, and 2 chopped carrots to an oven-safe sheet pan. Drizzle the veggies with 2 Tbsp vegetable oil, then sprinkle over the remaining ¼ tsp salt and ¼ tsp black pepper. Toss to coat and lay the vegetables flat in the pan.

Add the chicken: Place the honey and mustard chicken on top of the vegetables. Now pour all the honey mustard sauce on top of the chicken.

Bake: Place the sheet pan in the preheated oven and cook for 25-30 minutes. The internal temperature of the chicken should read 165°F on a meat thermometer once done. Remove the pan from the oven, evenly divide the veggies and chicken between four plates, and serve!

Cut the veggies evenly so they roast at the same rate. As everything bakes, some of the honey mustard sauce melts down and combines with the chicken juices, helping the vegetables cook until they’re perfectly fork-tender. However, if your vegetables need a little extra time, chicken thighs are pretty forgiving and can stay in the oven a bit longer without drying out (unlike chicken breasts, which are leaner and less fatty).
Lay the vegetables flat in the sheet pan. This also helps each veggie cook through evenly!
You can’t go wrong with red potatoes, but you can also use sweet potatoes or any other kind of potatoes. I haven’t met a potato I haven’t liked! Red potatoes have a pretty thin skin, so I don’t peel them. You may want to peel potatoes with a thicker skin (such as Russets or sweet potatoes).
You can also customize your honey mustard sauce. Try adding different spices or mustards. I’m a big fan of stone-ground mustard, so you can add it if you have some!
Got vegetables in the fridge that need to be used up? Toss them on the sheet pan to make this meal even more veggie-packed! Just keep in mind that quicker-cooking vegetables (think tomatoes, zucchini, or squash) should be added halfway through so they don’t burn or turn mushy in the oven.

Serving Suggestions

This sheet pan honey mustard chicken bake already has meat, potatoes, and veg, so it’s already pretty well-rounded and filling as is. Of course, you can finish it off with a simple side salad or a basket of warm dinner rolls for an easy midweek spread. Yum!

Storage & Reheating

Store your leftover honey mustard chicken and vegetables in an airtight container in the fridge for up to 3-4 days. You can reheat them in the microwave, in a skillet (with a little oil), or in a 350°F oven until heated through (add everything to a baking dish and cover with foil). As for freezing, the chicken should freeze well for up to 3 months. You can also freeze the veggies; however, they’ll turn out much softer after thawing (potatoes, in particular, can become a little mealy). Let everything thaw in the fridge overnight before reheating.

Chipotle Honey Chicken

Beth Moncel — Mon, 25 Aug 2025 13:30:00 +0000

I never seem to use a whole can of chipotle peppers for just one recipe, so I make a habit of freezing the rest to save for later. And one of my favorite ways to use up those leftover Chipotle peppers is in this super easy Chipotle Honey Chicken recipe. I love quick pan-seared chicken as a simple dinner main, and this one is made with a simple honey-chipotle marinade, which turns into a light glaze once cooked. The result is sweet-smoky-spicy chicken thighs with the most deliciously caramelized finish. So, if you find yourself with some extra canned chipotle peppers, you’ve got to try this chicken!

“Just an incredible recipe! I have made this at least once a week since I discovered it. I typically grill the chicken instead of cooking in a skillet but I had done it both ways. My favorite way to serve is as chicken tacos with fresh corn tortillas, guac, salsa verde, and sour cream. Perfection!”
Shane

Sweet and Spicy Honey Chipotle Chicken

This recipe was actually born off the back of my Chipotle peach salsa, when I realized one can of peppers can go a long way. I like to keep things simple, so I whipped up this super simple yet flavorful marinade using the canned chipotle peppers in adobo sauce, honey, lime juice, salt, garlic, and oil. This easy Chipotle honey chicken recipe has got all the elements: salt, fat, acid, heat…and a little sweetness to round it out. 😉

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Honey Chipotle Chicken

The marinade for this sweet, smoky, and spicy Honey Chipotle Chicken is simple and delicious! It's an easy and flavorful dinner main dish!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American, Southwest

Total Cost $7.48 recipe / $1.25 serving

Prep Time 5

Cook Time 15

Marinate Time 30

Total Time 50

Servings thighs

Calories 207kcal

Author Beth Moncel

Equipment

Mixing bowl
Shallow Dish
Large Skillet

Ingredients

3 chipotle peppers in adobo sauce minced (about ¼ cup) $0.35*
2 Tbsp honey $0.31
1 lime juiced, (2 Tbsp) $0.25
1 garlic clove minced, (½ Tbsp) $0.06
½ tsp salt $0.02
2 Tbsp cooking oil divided, $0.08
6 chicken thighs boneless, skinless (850g) $6.19
2 green onions sliced, $0.22

Instructions

Gather and prepare all ingredients.
Mince the chipotle peppers. Combine the minced peppers in a bowl with the honey, lime juice, minced garlic, salt, and 1 Tbsp cooking oil.
Place the chicken thighs in a shallow dish and pour the marinade over top. Toss the chicken in the marinade until evenly coated.
Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, refrigerate the chicken as it marinates.
When ready to cook the chicken, heat a large skillet over medium. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface of the skillet.
Add the marinated chicken to the skillet and cook on one side until the water released by the chicken evaporates, the marinade has reduced to a glaze, and the chicken has browned. Flip the chicken over and cook on the second side until browned and cooked through.**
Top with sliced green onions and serve.

See how we calculate recipe costs here.

Notes

*Canned chipotle peppers in adobo are the base for this marinade. They are smoked and dried jalapeños in a tangy tomato sauce with spices. You can find these at most major grocery stores in the U.S.

**The cooking time will vary depending on the thickness of the thighs. Just make sure the internal temperature of the chicken is 165°F (minimum) once done.

Nutrition

How to Make Honey Chipotle Chicken Step-by-Step Photos

Gather all of your ingredients.

Make the marinade: Mince 3 chipotle peppers (you need about ¼ cup once minced).

Combine the minced chipotle peppers with 2 Tbsp honey, 2 Tbsp lime juice, 1 minced clove of garlic, 1 Tbsp cooking oil, and ½ tsp salt.

Marinate the chicken: Place 6 boneless, skinless chicken thighs in a shallow dish, then pour the honey chipotle marinade over top.

Toss the chicken in the marinade until they’re evenly coated. Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, make sure to cover and transfer the chicken to the refrigerator.

Cook the chicken: Heat a large skillet over medium heat. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface. Add the chicken thighs and cook over medium heat until all of the water they release evaporates, the marinade has reduced to a glaze, and the chicken has browned on the bottom.

Flip the chicken thighs and cook until browned on the other side and cooked through. Flip the chicken back and forth as needed to achieve an even level of browning on both sides. The internal temperature of the chicken should reach 165°F minimum on an instant thermometer once cooked.

Serve: Top your Chipotle honey chicken with sliced green onions, then serve.

You can also use this honey chipotle marinade on chicken breasts, but I’d prep them a little differently so they don’t dry out. I’d either filet them into thinner pieces or pound them to about ¾-inch thick so they cook through before the sugars in the marinade burn. That said, thighs are way more forgiving thanks to their higher fat content, which keeps them juicy and tender (I’m definitely team #chickenthighs for this recipe!)
I suggest marinating this chicken for a minimum of 30 minutes, but if you prep this in the morning or the night before, even better! Just make sure to flip the chicken a couple of times as it marinates to maximize contact with all the flavorful ingredients, and refrigerate it as you marinate if marinating longer than one hour.
Use a skillet large enough for all the chicken thighs! Otherwise, you’ll need to cook in batches or split the meat between two smaller skillets and cook them simultaneously on the stovetop.
Your homemade Chipotle honey chicken is done when the thickest part reaches an internal temperature of 165°F. An instant-read thermometer makes it easy to check!
Want to make this recipe on the grill? I’d follow the directions up to step 4, then cook on a preheated grill at 375°F for 6–7 minutes per side (like we do in our grilled honey lime chicken thighs recipe).

Serving Suggestions

I served my honey chipotle chicken with my favorite bean salad, cowboy caviar, and some rice, but you’ve got lots of options here! This chicken is AMAZING tucked into burritos or tacos, especially with guacamole and pico de gallo, for a take-out-style midweek meal. And since it does bring some spice, I also love pairing it with something fresh and cooling like avocado tomato salad, or even a creamy option like elote (street corn) pasta salad…which is also perfect for BBQs or potlucks!

Storage & Reheating

You can store leftover honey chipotle chicken in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat, warm it gently on the stove or in the microwave until heated through. I’d consider slicing the chicken before reheating to heat it quicker and avoid the honey marinade from burning. You can also freeze this recipe for up to 3 months, but let it thaw overnight in the fridge before reheating.

Honey Garlic Chicken

$9.58 recipe / $2.39 serving

Braised Chicken and Peaches

$13.60 recipe / $2.72 serving

Grilled Honey Lime Chicken

$5.73 recipe / $1.43 serving

Sticky Ginger Chicken Wings

$8.56 recipe / $4.28 serving

Our Chipotle Honey Chicken recipe was originally published 9/12/22. We have updated it to be the best it can be and republished 8/25/25.

The post Chipotle Honey Chicken appeared first on Budget Bytes.

Braised Chicken and Peaches

Jess Rice — Thu, 21 Aug 2025 13:30:00 +0000

This time of year, we always have an abundance of peaches on hand. I can’t pass up peaches at the farmers’ market, even if I already have some on hand. They’re just too special! (And the season is fleeting!) When we can’t eat them fast enough, I love to come up with savory ways to use them, like in this flavorful Braised Chicken and Peaches. It’s a cozy one-pan meal that’s equal parts savory and sweet, easy enough for a weeknight, but special enough to serve guests for Sunday dinner!

One-Skillet Braised Chicken with Peaches

My favorite thing about this peach chicken recipe is that it’s actually really simple to make (even though it feels fancy!). Braising is just a cooking method where you sear something (in this case, chicken thighs) to get it golden and flavorful, then let it finish gently cooking in liquid until tender.

Everything for this easy dinner recipe happens in one pan: you brown the onions and chicken, sauté the collards and garlic, then tuck in those juicy peaches with broth and basil before sliding it into the oven. The chicken is perfectly tender, the flavors concentrate, and the peaches turn so soft and jammy. This braised chicken and peaches is classic comfort food with a seasonal twist, and everyone I make it for LOVES it!

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Braised Chicken and Peaches

This one-pan Braised Chicken and Peaches recipe has tender chicken, jammy peaches, and fresh basil for a savory-sweet dinner everyone will love!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $13.60 recipe / $2.72 serving

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 432kcal

Author Jess Rice

Equipment

Large Oven-Safe Skillet

Ingredients

1-2 Vidalia onions 12 oz total, $1.29
4 garlic cloves peeled and sliced very thin, $0.16
3 fresh peaches pitted and cut into hearty slices, (11.2oz) $1.74*
2½ lbs chicken thighs boneless, skinless (5 thighs) $7.85**
1 tsp smoked paprika $0.05
½ tsp crushed red pepper flakes $0.12
1 tsp salt divided, $0.01
1 tsp black pepper freshly cracked, (divided) $0.08
3 Tbsp vegetable oil $0.15
3 cups collard greens chopped, $0.66
¼ cup fresh basil torn, (divided) $0.89
1½ cups chicken broth $0.13
1 Tbsp honey $0.15
½ lemon $0.32

Instructions

Gather ingredients. Preheat oven to 350°F.
Prepare fresh ingredients; peel and half Vidalia onions, slice garlic, and slice peaches into hearty slices.
Pat chicken dry with a clean paper towel and then rub chicken thighs with smoked paprika, chili flakes, ½ tsp salt, and ½ tsp black pepper.
In a large oven-safe skillet, add vegetable oil, onions, and remaining ½ tsp salt. Sear onions on medium-high heat for 5-8 minutes until they begin to soften and show some color.
Add chicken to the skillet and sear on each side for 5 minutes until golden brown. Move the onions off to the side or scooch them to another spot in the pan. You want the chicken to lie flat in the pan so it gets a good sear on it.
Remove chicken from the pan and cover it off to the side. It will finish cooking in the oven.
Add sliced garlic and collard greens to the pan. Remove the onions once they are golden brown. You'll add them back later.
Stir collards and garlic to cover them with the remnants of juices and seasonings.
Add chicken back to the pan with sliced peaches, cooked onions, and half of the freshly torn basil. Pour chicken broth over the top, sprinkle with the rest of the black pepper, and gently cover with tinfoil or a lid. Transfer to a 350°F oven for 30 minutes.
Remove from oven. The peaches should be soft and tender, and the internal temperature of the chicken should be at 165°F at a minimum. Drizzle honey and squeeze lemon over the top to serve. Serve with additional fresh basil, salt, and pepper.

See how we calculate recipe costs here.

Notes

*I use fresh clingstone yellow peaches, but any type of fresh peach will work. If you’ve only got frozen peaches, they’ll still work, but the texture will be much softer in the finished dish.

**This recipe is written for boneless, skinless chicken thighs. You can try swapping in chicken breasts, but they aren’t as fatty or flavorful as thighs, and can dry out more quickly when seared and then cooked in the oven. You will need to keep a closer eye on the skillet if using chicken breasts and pull them out of the oven once the internal temperature reaches 165°F. Bone-in thighs can also work, but will likely take longer to cook than boneless.

Nutrition

how to make Braised Chicken and Peaches step-by-step photos

Gather all of your ingredients and preheat the oven to 350°F.

Prep the fresh ingredients: Remove the dry skin and halve 1-2 Vidalia onions, peel and slice 4 garlic cloves very thin, and remove the pit and slice 3 fresh peaches into hearty slices.

Season the chicken: Pat 2½ lbs boneless, skinless chicken thighs (5 thighs) dry with a clean paper towel. Rub the chicken thighs with 1 tsp smoked paprika, ½ tsp crushed red pepper flakes, ½ tsp salt, and ½ tsp black pepper.

Sear the onions: Add 3 Tbsp vegetable oil, the prepped onions, and the remaining ½ tsp salt to a large oven-safe skillet. Heat the pan over medium-high heat and sear the onions for 5-8 minutes until they begin to soften and show some color.

Brown the chicken: Now add the chicken to the same skillet and sear on each side for 5 minutes until golden. I move the onion halves off to the side to allow the chicken thighs to lie flat in the skillet.

Once seared on both sides, remove the chicken from the pan and set it aside. It will finish cooking in the oven later.

Cook the greens and garlic: Now add the sliced garlic cloves and 3 cups chopped collard greens to the pan. Remove the onions once they’re golden brown (you’ll add them back in later).

Stir the collards and garlic to cover them with the juice and seasonings in the skillet.

Assemble the chicken and peaches: Add the chicken thighs back to the pan with the slices of peaches, cooked onions, and half the freshly torn basil. Now pour 1 ½ cups chicken broth over top and sprinkle with the remaining ½ tsp black pepper. Gently cover the skillet with aluminum foil or a lid and transfer to your preheated 350°F oven for 30 minutes.

Serve: After 30 minutes, remove the skillet from the oven. The peaches should be tender, and the internal temperature of the chicken should read 165°F (at a minimum) on a meat thermometer. Drizzle everything with 1 Tbsp honey and squeeze ½ a lemon over top before serving. Serve with the leftover torn basil, salt, and black pepper to taste (if needed).

When braising, you want a gentle simmer in a mostly sealed, steamy environment, with just enough venting for flavor concentration. A tiny bit of venting (so a little steam can escape) is good because it lets the sauce slowly concentrate while in the oven into something rich and flavorful. I gently place the lid or foil on top of the pot so it isn’t sealed completely tight. If too much steam escapes, the chicken can dry out, and if none escapes, the sauce can turn watery and the flavors won’t be as concentrated.
Lay the chicken thighs flat when you’re searing. The golden crust that forms adds a lot of flavor to this braised chicken and peaches recipe!
The firmer the peach, the better it will hold up in the braise. I like peaches that are ripe but not too soft. Softer ones still add a yummy peachy flavor, but they’ll likely break down more into the sauce.
Make sure the chicken thighs reach an internal temperature of 165°F (minimum) so they’re fully cooked and tender. A quick check with an instant-read thermometer takes out the guesswork!

How to Serve Braised Peach Chicken

Since this one-pan chicken and peaches recipe is already loaded with flavor (and veggies), I usually just add a carby side to bring the meal together. White rice is quick and perfect for weeknights, quinoa keeps it a little lighter and is my favorite for meal prepping, and mashed potatoes turn it into a super cozy dinner option. I also love this dish with my spaghetti aglio e olio!

Storage & Reheating

You can store leftover braised chicken and peaches in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or in a skillet on the stove until heated through. If it looks a little dry, you can add a splash of broth during reheating.

To freeze this recipe, portion out the chicken, veggies/fruit, and sauce into individual freezer-safe containers. Freeze for up to 3 months and thaw in the fridge before reheating. Just note the vegetables and peaches will be softer the second time around!

Grilled Peach Salad

$8.51 recipe / $2.13 serving

Honey Peach Grilled Cheese

$5.42 recipe / $2.71 serving

Peach Pie

$10.14 recipe / $1.27 serving

Peach Sauce

$2.76 recipe / $0.17 serving

The post Braised Chicken and Peaches appeared first on Budget Bytes.

Grilled Honey Lime Chicken

Melissa Nolan — Tue, 29 Jul 2025 13:30:00 +0000

I’m a big fan of Tex-Mex, and there’s just something about grilling that makes it all taste even better. In this easy, budget-friendly Grilled Honey Lime Chicken recipe, boneless chicken thighs are marinated with a zesty blend of lime juice, honey, and bold spices. Then a quick turn on the grill gives them an irresistible smokiness and char that makes every bite pop. I like serving this fun, juicy, and downright delicious chicken over rice with some grilled veggies on the side, but it’s just as good tossed into a salad or wrapped in a tortilla!

Easy Recipe for Honey Lime Chicken

There’s nothing complicated about this recipe, which is why it ends up in my summer dinner rotation again and again. It’s just boneless chicken thighs, a quick marinade made with pantry staples, including lime juice, honey, a little oil, and some warm spices like cumin, chili powder, and paprika. The chicken soaks up all the Southwestern-inspired flavor, then gets those perfect charred edges on the grill. It’s sweet, tangy, smoky, and juicy in all the right ways. Even when I don’t feel like cooking, this one’s easy enough to say yes to, and I’m always glad I did!

I use boneless, skinless chicken thighs in this recipe since they’re one of the most affordable cuts (and are full of flavor). If you want to save even more money, bone-in thighs work too! They’ll take a bit longer to cook, but they’re just as tasty. You can also use chicken breasts if that’s what you’ve got on hand. I recommend pounding them to ½-¾ inch thick (like we do in our grilled chicken recipe) before marinating, so they cook evenly on the grill.

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Grilled Honey Lime Chicken

Make this Grilled Honey Lime Chicken using chicken thighs and a simple marinade. It's sweet, smoky, tangy, and easy to throw on the grill!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $5.73 recipe / $1.43 serving

Prep Time 10

Cook Time 14

Marinate Time 30

Total Time 54

Servings servings (1 thigh per person)

Calories 223kcal

Author Melissa Nolan

Equipment

Ziplock Bag or Bowl
Grill

Ingredients

4 chicken thighs boneless and skinless (1.25 lb.) $4.35*
¼ cup lime juice $0.18**
3 Tbsp honey $0.47***
1 Tbsp vegetable oil $0.04
1 tsp garlic powder $0.06
1 tsp paprika $0.08
1 tsp ground cumin $0.09
½ tsp chili powder $0.03
½ tsp dried oregano $0.17
½ tsp salt $0.02
¼ tsp black pepper freshly cracked, $0.04
2 Tbsp fresh cilantro minced, $0.20

Instructions

Preheat the grill to 375°F. Gather and prepare all ingredients.
Using a ziplock bag or bowl, add the chicken thighs, lime juice, honey, vegetable oil, garlic powder, paprika, cumin, chili powder, dried oregano, salt, and pepper. Seal the bag and gently massage it to ensure the thighs are evenly coated. Marinate the chicken for 30 minutes.
Once the grill is hot, add the chicken and cook for 6-7 minutes. Then, using tongs, flip the chicken and cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F.
Once the chicken is finished cooking on the grill, place the thighs on a serving platter or plates and sprinkle with cilantro.

See how we calculate recipe costs here.

Notes

*Depending on the thickness of your chicken thighs, they may take less or more time to cook on the grill. The most important part is that they reach an internal temperature of 165°F. You can use any cut of chicken, including bone-in thighs, for this recipe. Beef and pork work too. The cooking time will vary depending on the thickness and whether it’s bone-in.

**You can use fresh or bottled lime juice. Lime juice acts as a natural tenderizer and flavors the chicken while it marinates.

***Honey helps round out the tartness from the lime juice. You can substitute other sweeteners, including agave, maple syrup, or sugar.

Nutrition

how to make Grilled Honey Lime Chicken step-by-step photos

Gather all of your ingredients and preheat your grill to 375°F.

Marinate the chicken: In a bowl or ziplock bag, add 4 boneless and skinless chicken thighs, ¼ cup lime juice, 3 Tbsp honey, 1 Tbsp vegetable oil, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin, ½ tsp chili powder, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. If using a bag, seal it well and gently massage the chicken thighs to ensure they’re fully coated. Let the chicken marinate in the honey lime chicken marinade for 30 minutes.

Grill the chicken: Once the grill is nice and hot, add the marinated chicken thighs and grill for 6-7 minutes.

Use kitchen tongs to flip the chicken over and cook for a further 6-7 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F. Once cooked, remove the chicken from the grill and sprinkle with 2 Tbsp freshly minced cilantro. Serve and enjoy!

Make sure your grill is clean and HOT! Hot, clean grates are the secret to getting that perfect sear without the chicken sticking.
Discard any leftover marinade. If the marinade has come into contact with raw chicken, it’s not safe to reuse. You can always reserve some before adding the chicken if you want extra for basting or drizzling on top.
Feel free to double or triple this honey lime chicken recipe! I think this one is great for meal prepping or bringing to a cookout. Just head to the recipe card above and adjust the serving size; the ingredient amounts will update automatically. If you’re scaling up, keep in mind you may need to cook the chicken in batches depending on the size of your grill.
If you don’t have a grill, you can cook these honey lime grilled chicken thighs in a grill pan on the stovetop instead. Just make sure your pan is hot before adding the chicken, and the internal temperature reaches 165°F once done.

Serving Suggestions

With its Tex-Mex–inspired flavors, I often serve this grilled honey lime chicken with some sort of rice and extra lime wedges for freshness. Our arroz verde (green rice) is a dream pairing, and a drizzle of lime crema on top takes it over the edge. Round out the meal with a fresh street corn salad or grilled vegetables and call it done! I’ve also sliced the chicken up and used it in our taco salad (in place of the ground beef), and I must say, it works beautifully.

Storage & Reheating

Leftover grilled honey lime chicken will keep in the fridge for up to 3-4 days. To freeze, let it cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat gently in a skillet over medium-low heat, in the oven at 350°F, or back on the grill until heated through. I’d let any frozen chicken thaw in the fridge overnight before reheating for the best results.

Grilled BBQ Chicken

$8.95 recipe / $2.23 serving

Dry Rubbed Grilled Drumsticks and Thighs

$7.51 recipe / $1.07 serving

Easy Cilantro Lime Chicken

$6.67 recipe / $1.11 serving

Chicken and Lime Soup

$7.76 recipe / $1.29 serving

The post Grilled Honey Lime Chicken appeared first on Budget Bytes.

Chicken Burger

Jennie Alley — Sun, 27 Jul 2025 13:30:00 +0000

I’m always looking for recipes that feel like a weekend treat, but don’t stretch my grocery budget, and these homemade Chicken Burgers hit that sweet spot. Made with lean ground chicken and a handful of pantry staples, they’re incredibly juicy, flavorful, and surprisingly easy to make. The first time I made them, my partner took one bite and immediately asked when I was making them again. We’ve topped them with everything from pickles to feta to salsa and avocado, and they never disappoint!

Easy Chicken Burger Recipe

These ground chicken burgers are everything I want a classic hamburger to be, just a little bit leaner. Sautéed onions and a spoonful of mayo keep the texture nice and moist, while the panko breadcrumbs hold everything together without making them dense. You can toss them on the grill or cook them on the stovetop in a grill pan, and they’re great for meal prep.

I like to make a batch at the beginning of the week, then reheat the leftovers for quick lunches or easy dinners. Top them however you like, and you’ve got a low-key, budget-friendly burger night without the takeout tab. Give them a try and make them your own…I think you’ll be just as hooked as we are!

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Chicken Burger Recipe

These juicy Ground Chicken Burgers are easy to make, budget-friendly, and perfect for grilling. A leaner weeknight favorite that’s big on flavor!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $6.36 recipe / $1.59 serving

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 437kcal

Author Jennie Alley

Equipment

Medium Skillet
Large Bowl
Grill or Grill Pan

Ingredients

1 Tbsp cooking oil $0.04
¼ cup yellow onion minced, $0.20
1 lb. ground chicken $3.42
¼ cup panko breadcrumbs $0.12
2 Tbsp mayonnaise $0.14
1 Tbsp fresh parsley minced, $0.17
1 tsp Worcestershire sauce $0.02
½ tsp salt $0.02
½ tsp garlic powder $0.08
¼ tsp black pepper freshly cracked, $0.04
4 hamburger buns $0.73

Optional Toppings

red onion sliced, $0.57
lettuce $0.15
tomato sliced, $0.25
pickles $0.41

Instructions

Gather your ingredients and preheat your grill or grill pan to medium heat (about 400°F).
Heat oil in a medium skillet over medium heat. Add the minced onion and sauté for 2–3 minutes, until soft and fragrant. Remove from heat.
In a large bowl, combine the ground chicken, sautéed onion, panko, mayo, parsley, Worcestershire sauce, salt, garlic powder, and pepper. Mix just until combined—don’t overwork the meat.
Divide the mixture into four equal portions (about 4 oz each). Gently shape into patties and press a shallow indent into the center of each one with your thumb to help them cook evenly and avoid puffing up.
Place buns cut-side down on the hot grill for 1–2 minutes, until lightly golden and crisp. Set aside.
Grill the patties for 4–5 minutes per side or until fully cooked and the internal temperature reaches 165°F.
Let the burgers rest for a few minutes off the heat so the juices can redistribute. Then serve on toasted buns with your favorite toppings (I went with red onion, lettuce, tomato, and pickles). Enjoy!

See how we calculate recipe costs here.

Nutrition

how to make Chicken Burgers step-by-step photos

Gather all the ingredients and preheat your grill or grill pan to medium heat (about 400°F).

Sauté the onion: Add 1 Tbsp cooking oil to a medium skillet over medium heat. Add ¼ cup minced onion and sauté it for 2-3 minutes until softened and fragrant. Remove the skillet from the heat.

Make the patties: Now add 1 lb. ground chicken, sautéed onion, ¼ cup panko bread crumbs, 2 Tbsp mayo, 1 Tbsp parsley, 1 tsp Worcestershire sauce, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a large bowl. Mix to combine the ingredients, but avoid overmixing! This can make the patties tough and dry.

Divide the meat into four equal portions (about 4 oz. each). Roll the portions into balls, then gently shape them into patties. Make sure they’re an equal thickness all the way around. Press your thumb into the center of the patties to create an indent (this helps them cook evenly and prevents them from puffing up!)

Toast the buns: Place 4 hamburger buns cut side down onto your hot grill for 1-2 minutes until lightly golden and toasted.

Set the toasted buns to one side while you cook the chicken burgers.

Grill the burgers: Place the formed chicken patties onto your hot grill or grill pan. Grill for 4-5 minutes on the first side.

Then flip the burgers over and cook for a further 4-5 minutes, or until fully cooked all the way through.

The internal temperature of your homemade chicken burgers should reach 165°F once fully cooked. Let your burgers rest for a few minutes off the heat to allow the juice to redistribute (making super juicy chicken burgers!) before serving on the toasted burger buns with your chosen toppings. I went for sliced red onion, lettuce, sliced tomato, and pickles!

The mayo in the mix helps keep the lean ground chicken juicy, so don’t skip it! It adds fat and moisture without making the burgers greasy.
Avoid overmixing the meat mixture. Overworking the meat can make your burgers dense and tough. I mix everything just until it comes together, then stop. Trust me, it makes a difference.
Press a small indentation in the center of each patty with your thumb before cooking. It helps your ground chicken burgers cook evenly and keeps them from puffing up in the middle.
I love adding a pinch of smoked paprika or a dash of hot sauce when I want a little extra kick. Totally optional, but worth it if you like things zippy.
You can swap the ground chicken for ground turkey if that’s what you’ve got. However, turkey can be a little leaner than chicken, so for the best results, I recommend following our tried and tested turkey burger recipe instead!
Want to meal prep the chicken patties? You can shape the raw patties ahead of time and store them in the fridge (covered) for up to 24 hours. They hold their shape really well and cook up fast when you’re ready.

Serving Suggestions

What I love most about these grilled chicken burgers is how versatile they are. The base recipe is packed with flavor on its own, but it’s also easy to customize depending on what you’re craving. Go Mediterranean with cucumber and feta, add zucchini relish for a sweet, tangy bite, or keep it classic with lettuce, tomato, and pickles like I did here! Our white BBQ sauce is another great option, as is a classic burger sauce or homemade buffalo sauce.

As for sides, you really can’t go wrong. I like to keep it simple with some chips or air-fried French fries, and a scoop of cumin lime coleslaw to round things out. 😋

Storage & Reheating

Cooked chicken burger patties will keep in the fridge for up to 4 days. Let them cool completely before storing to avoid sogginess. To reheat, warm them in a skillet over medium-low heat, bake at 350°F for 10-15 minutes, or use the microwave in short 30-second bursts until heated through. They also freeze well: wrap each patty in parchment or plastic wrap, then stash them in a freezer-safe container or bag for up to 3 months. Reheat straight from frozen in the microwave or a skillet, or thaw in the fridge overnight.

You can also freeze the raw patties. Shape them as shown above, freeze on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Thaw overnight before cooking as usual.

Smash Burgers

$11.85 recipe / $2.96 serving

Black Bean Burgers

$3.74 recipe / $0.62 serving

Mediterranean Turkey Burgers

$11.47 recipe / $1.91 serving

Homemade Burger Seasoning

$0.33 recipe / $0.08 serving

The post Chicken Burger appeared first on Budget Bytes.

Grilled Teriyaki Chicken Kebabs

Melissa Nolan — Fri, 25 Jul 2025 13:30:00 +0000

Let’s fire up the grill for these Grilled Teriyaki Chicken Kebabs! They’re juicy, sticky, sweet, and straight-up irresistible. I’m talking about tender, smoky grilled chicken glazed in a mouthwatering homemade teriyaki sauce. With the Asian-inspired flavors of soy sauce, garlic, ginger, and brown sugar melding together, these chicken kebabs will be the first thing people grab at the cookout! I suggest you make extra, because the first batch won’t even make it off the grill. 😋

Easy Recipe for Grilled Teriyaki Chicken Kebabs

These grilled teriyaki chicken skewers are packed with flavor from top to bottom. The homemade teriyaki sauce is sweet, salty, and full of umami from the soy sauce and garlic, and grilling the chicken adds a smoky charred edge that makes them completely addictive. Teriyaki is actually a Japanese cooking method (teri means ”shine or luster” and yaki means ”grill or broil”) referring to the glossy glaze that forms as the sauce cooks. Like our easy teriyaki chicken, this grilled recipe is inspired by traditional Japanese teriyaki using easy-to-find ingredients and has the same sticky, glossy finish I love!

To serve more people without stretching your budget and buying more meat, you can add veggies like bell peppers, onions, or zucchini to the skewers. Pineapple is great too! You’ll see the same idea in my grilled shrimp and pineapple skewers, and it’s just as delicious with these teriyaki chicken kebabs.

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Grilled Teriyaki Chicken Kebabs

Grilled Teriyaki Chicken Kebabs made easy with a quick homemade sauce, juicy chicken, and big flavor. Perfect with rice or grilled veggies!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine Asian

Total Cost $6.60 recipe / $1.65 serving

Prep Time 15

Cook Time 35

Marinate Time 30

Total Time 1 15

Servings servings (2 skewers and ¾ cup cooked rice each)

Calories 533kcal

Author Melissa Nolan

Equipment

Grill
8 Skewers
Medium Sauce Pot
Ziplock Bag
Small Bowl

Ingredients

½ cup soy sauce $0.42
⅓ cup brown sugar $0.17
2 garlic cloves minced, (1 Tbsp) $0.12
2 tsp fresh ginger grated, $0.09
2 Tbsp corn starch $0.07
3 cups water divided, $0.00
2 lb. chicken breasts cut into 2-inch pieces (907g) $5.34*
1 cup rice uncooked, $0.39

Instructions

Preheat the grill to 375°F. If you use wooden skewers, soak them in water for at least 30 minutes. Gather and prepare all ingredients.
Stir together the soy sauce, brown sugar, minced garlic, and grated ginger in a medium-sized pot over medium heat.**
Bring the mixture to a simmer. Whisk 1 cup of water and cornstarch in a small bowl, then stir it into the pot. Continue whisking until the sauce thickens and turns glossy, 2-3 minutes. Let it cool before moving to the next step.
Using a ziplock bag, place the cubed chicken and ⅔ of the teriyaki sauce in the bag, about 10oz. Let it marinate for 30 minutes. Reserve the remaining ⅓ of the sauce for basting later.
Once the grill is hot, thread the chicken onto the skewers, leaving space between pieces. Grill for 4-5 minutes per side, basting with the remaining teriyaki sauce as you turn. Continue flipping until the chicken reaches 165°F, then remove from the grill.
Meanwhile, cook the rice using the remaining water and follow the directions on the container. Once the rice is done, fluff with a fork and serve with the teriyaki chicken skewers.

See how we calculate recipe costs here.

Notes

*Feel free to swap the chicken breasts for boneless, skinless chicken thighs! Just make sure the internal temperature reaches 165°F once done. Beef or pork will also work in this recipe.

**You can buy store-bought teriyaki sauce, but making your own is so easy, and you can customize the flavors! If you’re making your own, let the sauce cool completely before marinating the chicken. You can make it ahead of time and store it in an airtight container in the fridge for up to 5 to 7 days. (Note: the total prep time listed in this recipe doesn’t include the time it takes to cool the sauce, since that can vary.)

Nutrition

how to make Grilled Teriyaki Chicken Kebabs step-by-step photos

Gather all of your ingredients and preheat your grill to 375°F. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling.

Make the teriyaki sauce: Add ½ cup soy sauce, ⅓ cup brown sugar, 2 minced garlic cloves, and 2 tsp fresh grated ginger to a medium-sized pot over medium heat. Whisk well to combine.

Let the mixture come to a simmer. Whisk 1 cup of water with 2 Tbsp corn starch in a small bowl, then pour it into the pot while whisking.

Keep whisking until the sauce thickens and turns glossy, about 2-3 minutes. Let the sauce cool completely before moving on to the next step.

Marinate the chicken: Place 2 lb. diced chicken breast into a ziplock bag and, once cooled, pour in 2/3 of the teriyaki sauce (about 10 oz). Let the chicken marinate in the sauce for 30 minutes. Reserve the remaining 1/3 of the sauce for basting later.

Skewer the chicken: Thread the marinated chicken onto the skewers. Be sure to leave a little space between each piece of chicken for even cooking.

Grill the chicken: Once the grill is hot, grill the skewers for 4-5 minutes on each side, basting with the remaining sauce as you turn.

Keep flipping the skewers until the internal temperature reaches 165°F, and then remove them from the grill.

Meanwhile, cook 1 cup of rice using the remaining water and follow the directions on the package. When your rice is fully cooked, fluff it up with a fork and serve it with your teriyaki chicken skewers. See our guide on how to cook rice for tips on getting it fluffy and just right every time.

Any time you grill, make sure the grates are clean and hot before adding the meat; otherwise, it might stick when you flip it.
Don’t forget to soak your wooden skewers! I let mine soak for 30 minutes while I prep the other ingredients. Doing this helps avoid the skewers catching fire or burning on the grill.
Make sure your teriyaki sauce is cooled before mixing with the chicken. You don’t want to add a hot marinade to raw chicken! I recommend making the sauce in advance to allow it to cool before making these chicken teriyaki kabobs. A store-bought teriyaki marinade is a good alternative if you’re in a pinch.
Leave a little space between each piece of chicken when threading the skewers. This will make sure the heat circulates evenly and everything cooks through properly. Your chicken is done once the internal temperature reaches 165°F on a meat thermometer.
Cut the chicken into evenly sized pieces. I go for 2-inch-sized pieces so they grill at the same rate without drying out. If you cut your pieces larger or smaller, you’ll need to adjust the cooking time accordingly.
Reserve a little extra teriyaki sauce for basting during grilling! Just brush it on as you flip the skewers for an extra layer of flavor and a glossy finish. Don’t use the marinade from the raw chicken. Set some sauce aside before marinating to keep things food-safe. Always discard any leftover marinade that came into contact with the raw chicken.

Serving Suggestions

These grilled chicken teriyaki skewers are already served with rice, so you don’t need much else if you’re keeping things simple. But if I’m putting together a bigger meal, I like to add grilled vegetables or sesame kale to get some veggies on the plate. You could also swap the rice for garlic noodles or our mushroom broccoli stir fry noodles if you’re not in the mood for rice. Some spicy, tangy fermented vegetables make a great side too and add a nice contrast to the sweet glaze.

Storage Instructions

Store any leftover chicken teriyaki kebabs in an airtight container in the fridge for up to 3-4 days. You can also remove the meat from the skewers and freeze for up to 3 months. Let everything thaw in the fridge before reheating on the grill or on the stovetop until heated through.

Teriyaki Meatball Bowls

$8.86 recipe / $2.22 serving

Firecracker Chicken

$6.25 recipe / $1.56 serving

One Pot Teriyaki Chicken and Rice

$6.26 recipe / $1.57 serving

Easy Orange Chicken

$7.88 recipe / $1.97 serving

The post Grilled Teriyaki Chicken Kebabs appeared first on Budget Bytes.

Pulled Shredded Chicken

Jess Rice — Sat, 19 Jul 2025 13:30:00 +0000

If you’re a mom working 9-5 like me (or heck, a busy college student—I still remember those days!), you know how much of a lifesaver meal prep can be. This Shredded Chicken recipe done in the crockpot is a serious time saver and the perfect recipe to use in a million different ways. Shred the juicy chicken and add BBQ sauce to part of the batch, then use the rest for chicken salad or tacos! You catch my drift…versatility, minimal dishes, and a bargain at the checkout line? That’s a win in my family!

Easy Shredded Chicken Recipe

Weeknights in my house can be a scramble at times (and not the fun breakfast kind). That’s why I love using my slow cooker to make a big batch of shredded chicken for my family. I can toss everything in and have juicy, flavorful chicken that’s basically ready to go in just a few hours. It’s the kind of recipe that makes meal prep feel doable, even when life’s chaotic.

I’ll portion it out for lunches, throw some into quesadillas, or stir it into a quick pasta dish when I’m too tired to think. One batch of shredded chicken with endless options? It’s the kind of dinnertime shortcut that helps keep my week running smoothly!

Chicken breast works great in this recipe because it shreds beautifully after slow cooking. It always comes out tender, juicy, and easy to pull apart with two forks. That said, you can use boneless, skinless chicken thighs if that’s what you’ve got on hand! They’ll just have a slightly different texture as chicken thighs are higher in fat compared to chicken breast, which is leaner.

Frozen chicken breasts will work, too, but make sure it’s fully thawed in the fridge first. Cooking frozen chicken in a slow cooker isn’t recommended, as it can take too long to reach a safe temperature.

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Shredded Chicken

This easy Shredded Chicken recipe makes moist, tender chicken that's perfect for meal prep, quick dinners, or adding to your favorite weeknight meals.

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $8.43 recipe / $1.05 serving

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings (1 cup shredded chicken each)

Calories 248kcal

Author Jess Rice

Equipment

Slow Cooker

Ingredients

3.5-4 lbs chicken breasts boneless and skinless, $7.84
1 Tbsp olive oil $0.19
1 tsp salt $0.02
1 tsp black pepper freshly cracked, $0.08
1 tsp onion powder $0.05
1 tsp garlic powder $0.05
2 cups chicken broth $0.20*

Instructions

Gather your ingredients.
Rub chicken breasts with olive oil. Then, rub with salt, pepper, onion powder, and garlic powder.
Add chicken to slow cooker.
Pour chicken broth over the top and cook on high in the crockpot for 4 hours.
Remove breasts from the crock pot and shred with 2 forks.
To keep the meat moist, you can add back some of the seasoned broth from the crock pot, but I find soaking it in that much liquid after cooking results in mushy pulled chicken. Freeze any leftover broth for future recipes!
Serve warm in the crock pot or cold for chicken salad. This shredded chicken can be used however you prefer, and it’s great for meal prep!

See how we calculate recipe costs here.

Notes

*We like to use bouillon to make chicken broth to keep our costs low. Better Than Bouillon is our preferred brand in the Budget Bytes kitchen.

Nutrition

how to make Shredded Chicken step-by-step photos

Gather all of your ingredients.

Season the chicken: Drizzle 3.5-4 lbs chicken breasts with 1 Tbsp olive oil, then rub them with the 1 tsp salt, 1 tsp black pepper, 1 tsp onion powder, and 1 tsp garlic powder.

Cook the chicken: Place the seasoned chicken into your slow cooker and pour over 2 cups chicken broth. Now, cook on high in your crockpot for 4 hours.

Shred the chicken: Remove the slow-cooked chicken from your crockpot and place it in a bowl. Use two forks to shred the chicken.

Add some broth (optional): If you want to, you can spoon some of the chicken broth from the crockpot onto your pulled chicken. This can help keep it moist during storage, but I find soaking it in that much liquid after cooking can make the chicken mushy. However, you should absolutely freeze the chicken broth for future recipes!

Serve: You can either serve your shredded chicken warm in the crockpot or let it cool and add it to salads. You can use it however you like, and it’s absolutely perfect for meal prepping!

Your chicken is ready when it’s fork-tender and cooked through. For me, this was after 4 hours on high in the slow cooker. If you want to double-check, the internal temp of your chicken should also be 165°F.
Shred the chicken while it’s still warm. The texture is softer and easier to pull apart while warm. Avoid letting it cool completely, or it may become tougher and harder to shred.
Got a stand mixer? Pop the warm chicken (not shredded) into the bowl with the paddle attachment and mix on low for about 20 seconds. It shreds like a dream and saves your wrists!

to cook on the stove

To make shredded chicken on the stovetop, follow the directions through Step 2. Then, add to sauté pan or large pot on medium high heat. You want there to be enough surface area at the bottom so all of the chicken breasts are laying flat. Add chicken broth + 1 cup of water (or additional broth). I found the stovetop method required a little more liquid to keep the breasts moist and easy to shred.

Reduce heat to medium and simmer for 30 minutes, or until a meat thermometer reads at least 165°F in the thickest part of each breast. Continue recipe at Original Step 5 until complete.

Serving Suggestions

When I’ve got a container of this shredded chicken in the fridge, I know dinner’s already halfway done. Here are a few ways you can use this simple, flavorful chicken to make mealtime quicker, easier, and a lot more delicious:

Mix with mayo, red grapes, celery, and walnuts for a classic chicken salad that’s full of texture and flavor.
Toss with buffalo sauce and use it in wraps, salads, or to top a baked potato with some ranch or blue cheese.
Mix with BBQ sauce and serve on rolls for easy BBQ chicken sandwiches. Add coleslaw if you’ve got it!
Layer between tortillas with cheese, beans, and salsa for quick quesadillas.
Sprinkle on top of tortilla chips with cheese and make cheesy chicken nachos.
Use it as a homemade pizza topping.
Stir into warm pasta with pesto, marinara, or Alfredo for a fast and filling dinner.
Make chicken enchiladas by mixing the chicken with seasonings and diced green chiles, then rolling it up in tortillas and topping with enchilada sauce.
Add to soups, stews, or chili for an easy way to add protein.
Layer with a simple white sauce, spinach, and lasagna noodles for a creamy white chicken lasagna.

Storage & Reheating

Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can serve this crockpot shredded chicken cold on salads, or warm it up in the microwave or on the stovetop. I like to add a splash of reserved chicken broth while reheating to keep it from drying out. You can also freeze the shredded chicken and broth (store them separately) for up to 3 months. Just let the chicken thaw in the fridge before reheating.

Slow Cooker Buffalo Chicken

$8.25 recipe / $1.03 serving

Crock Pot Salsa Chicken

$9.60 recipe / $1.60 serving

Slow Cooker BBQ Chicken

$8.34 recipe / $2.09 serving

Crockpot White Chicken Chili

$9.63 recipe / $1.60 serving

The post Pulled Shredded Chicken appeared first on Budget Bytes.

Dry Rubbed Grilled Drumsticks and Thighs

Melissa Nolan — Fri, 18 Jul 2025 13:31:00 +0000

After seven-plus years as a grill cook for a restaurant, I couldn’t help but fall in love with that irresistible char and smoky flavor (and the thrill of watching it all come together). Whether you’re using an inside or outside grill, this Dry Rubbed Grilled Drumsticks and Thighs recipe is super inexpensive and easy! I quick-brine for juicy chicken, use a bold dry rub for a knockout taste, then throw them straight onto a clean, blazing hot grill. Fire it up for the summer, or any time of the year, and savor the sizzle!

Easy Recipe for Dry Rub Grilled Drumsticks and Thighs

My process for grilling chicken drumsticks and thighs is simple but effective. Like our grilled chicken breast recipe, I start with a quick brine using salt, sugar, and water to lock in moisture and flavor. Then I coat the chicken in a bold dry rub packed with paprika, cumin, oregano, and a handful of other spices to create the perfect balance of smoky, savory, and slightly sweet flavors.

Now for the real flavor trick: rinse and dry the chicken well after brining, brush it with oil so the rub sticks like a charm, and grill it at just the right temp to get that gorgeous char without drying out the meat. I already know you’ll be amazed at how much flavor this simple recipe packs into every single bite!

I got a really great deal on the chicken drumsticks for this recipe. A whole 4.5 lb for just $5! If you can, I highly recommend shopping around for the best price when buying your chicken. I didn’t use the whole pack, so I’m going to save the rest and make our air fryer chicken drumsticks for dinner later in the week. 😋

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Dry Rubbed Grilled Drumsticks and Thighs

This easy Dry Rubbed Grilled Drumsticks and Thighs recipe makes flavorful grilled chicken with minimal effort. Great for cookouts or weeknight dinners!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $7.51 recipe / $1.07 serving

Prep Time 45

Cook Time 40

Total Time 1 25

Servings servings (1 thigh or 2 drumsticks per serving, see notes)

Calories 562kcal

Author Melissa Nolan

Equipment

Small Bowl
2 Ziplock Bags
Grill

Ingredients

Brine Ingredients

¼ cup kosher salt $0.10
¼ cup granulated sugar $0.10
2 quarts water $0.00

Rub Ingredients

2 lb. chicken drumsticks bone-in, skin on (about 5) $2.92*
2 lb. chicken thighs bone-in, skin on (about 5) $3.57*
1 Tbsp paprika $0.25
2 tsp ground cumin $0.07
2 tsp dried oregano $0.10
1 tsp brown sugar $0.01
1 tsp chili powder $0.04
1 tsp garlic powder $0.04
1 tsp onion powder $0.03
1 tsp salt $0.04
1 tsp black pepper freshly cracked, $0.16
2 Tbsp vegetable oil $0.08

Instructions

Preheat the grill to 375°F. Gather and prepare all ingredients.
Place the drumsticks and thighs in separate ziplock bags. Divide the brine ingredients evenly between the two bags. Close the bags and gently massage to help dissolve the salt and sugar. Brine the chicken for 30 minutes at room temperature or up to 24 hours in the refrigerator.
Make the seasoning blend by combining the paprika, cumin, dried oregano, brown sugar, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl.
Remove the chicken pieces from the brine, rinse, and pat dry on both sides with paper towels.
Brush both sides of the chicken with vegetable oil and rub all over with the seasoning blend.
Make sure your grill is preheated to 375°F. If your chicken has been in the refrigerator, allow it to come to room temperature for 10 minutes before starting the grilling process.
Grill the chicken thighs for about 15 minutes per side, until they reach 160°F. Let them rest; the temperature should rise to 165°F. If not, return them to the grill for a few more minutes.**
For the drumsticks, cook them for 15 minutes on each side, until they reach 165°F, then remove them from the grill. The larger ones needed an extra 5 minutes on each untouched side, totaling 40 minutes.

See how we calculate recipe costs here.

Notes

*Using bone-in chicken helps retain moisture and flavor, resulting in juicier and more delicious chicken. You can use boneless chicken, any other cuts of chicken, or even beef or pork in this recipe. The cooking time will vary depending on the thickness and whether it is bone-in. Just make sure the internal temp for chicken is 165°F.

**Depending on the size of your grill, you may need to cook the chicken in batches, resulting in a longer cook time. I used a small inside grill, and it took one hour and ten minutes to cook all the chicken. If you can cook everything on one grill, the cook time will be 40 minutes.

A note on the serving size: One serving equals 2 drumsticks or 1 thigh. I used 5 chicken thighs and 5 drumsticks, so the amount shown in the photos is technically 7.5 servings total. Your yield may vary depending on the size of your drumsticks and thighs.

Nutrition

how to make Dry Rubbed Grilled Drumsticks and Thighs step-by-step photos

Gather all your ingredients and preheat your grill to 375°F.

Brine the chicken: Add 2 lb. bone-in chicken drumsticks to one Ziplock bag and 2 lb. bone-in chicken thighs to another. Equally divide the brine ingredients (¼ cup kosher salt, ¼ cup granulated sugar, and 2 quarts water total) between the two bags. Close the bags tightly and gently massage the brine into the chicken to dissolve the sugar and salt.

Let the drumsticks and thighs brine at room temperature for 30 minutes, or for up to 24 hours in the fridge.

Season the chicken: Meanwhile, make the seasoning for the chicken by combining 1 Tbsp paprika, 2 tsp cumin, 2 tsp dried oregano, 1 tsp brown sugar, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tsp black pepper in a small bowl.

Once the chicken has brined for at least 30 minutes, remove them from the brine and rinse well. Pat the chicken dry on both sides with paper towels.

Brush both sides of the chicken with 2 Tbsp vegetable oil total. Now use your hands to rub the seasoning blend all over the drumsticks and thighs.

Grill the chicken: Make sure your grill is preheated to 375°F. If your chicken was brined in the refrigerator, let it sit out for 10 minutes before grilling. Place the chicken thighs onto your preheated grill and grill on one side for 15 minutes.

Now flip them over and grill for a further 15 minutes.

Once the internal temperature reaches 160°F, remove them from the grill and let them rest. The internal temperature should rise to 165°F; if it doesn’t, place them back onto the grill for a few more minutes.

If your grill is big enough, you can cook the thighs and drumsticks at the same time. Cook the drumsticks on one side for 15 minutes.

Flip the drumsticks over and grill for 15 more minutes, until the internal temperature reaches 165°F. My larger drumsticks needed an extra 5 minutes on each side, making the total cook time 40 minutes (if the drumsticks and thighs are cooked at the same time on the same grill). Remove them from the grill once they reach the correct internal temperature.

If you have to work in batches, your overall cook time from start to finish will be longer than 40 minutes. I used a small indoor grill, and it took me 1 hour and 10 minutes to cook all the chicken shown here.

Serve: Once all your dry rubbed grilled drumsticks and thighs are cooked, serve and enjoy!

After brining, rinse and dry the chicken well to avoid overly salty flavors. This will also help your dry rub stick better to the chicken.
Cook your grilled thighs and drumsticks in batches if your grill is small. Grill the thighs first so they can benefit from a little extra time to rest while the drumsticks finish cooking. I was using a small grill and had to cook in batches when taking the photos here. The total cook time was one hour and ten minutes for me. If you’re able to cook everything on the same grill, it’ll be closer to 40 minutes of cook time.
Chicken is done once the internal temperature reaches 165°F on a meat thermometer, but avoid hitting the bone as it may give a false reading!
If you brine the chicken in the fridge, let the chicken sit at room temperature for about 10 minutes to take the chill off before grilling.
Customize your dry rub for these grilled drumsticks and thighs by adding cayenne for heat or adjusting spices to your taste! You can also use your favorite store-bought rub if you don’t have a super well-stocked pantry.
Want to use your oven instead? Follow the recipe as written, but skip the grill and preheat your oven to 425ºF. Bake the drumsticks and thighs for about 40 minutes, or until they reach at least 165ºF on an instant-read thermometer. For more tips and details, check out our oven-baked chicken drumsticks recipe!

Serving Suggestions

When I last made these dry rub grilled drumsticks and thighs, I served them with my homemade Alabama white sauce and a simple pasta salad. The smoky chicken with the tangy white sauce was the perfect combo. But if you’re more into sweeter sauces, a classic BBQ sauce would be delicious with this chicken, too. And if I were bringing these grilled thighs and drumsticks to a cookout or gathering, I’d also make a big batch of my tomato cracker salad to go with it. It’s the kind of meal that disappears fast!

Storage & Reheating

Once cooled, you can store your leftover dry rubbed grilled drumsticks and thighs in an airtight container in the fridge. They’ll be good for up to 3-4 days. To reheat, place them on a baking sheet and reheat in the oven at 350°F until the internal temp reaches 165°F. You can also freeze these grilled chicken drumsticks and thighs for up to 2-3 months. Let them thaw overnight in the fridge before reheating.

Grilled BBQ Chicken

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Grilled Sausage and Peppers Foil Packet

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The post Dry Rubbed Grilled Drumsticks and Thighs appeared first on Budget Bytes.

Grilled Chicken

Jess Rice — Tue, 08 Jul 2025 13:30:00 +0000

During grilling season, I make this Grilled Chicken for my family at least once a week. It’s one of those simple recipes that works for even the pickiest eaters! I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you’ve ever tasted! Everyone at my house loves this chicken, and the delicious char from grilling takes the flavor to the next level.

“I made this today on the grill. Absolutely delicious. Chicken can be so bland and this is great! I made a big batch up for meal prep.”
Kristin

Easy Grilled Chicken Recipe

Juicy grilled chicken is a staple at my house this time of year. I never have to worry if my picky toddler will finish her dinner or if my husband will go back for seconds. It’s one of the magical recipes that’s always a winner whenever I make it. The best part is the leftovers are great to use in just about any chicken salad recipe, which makes lunches the rest of the week a no-brainer. To top it all off, using the grill means my house isn’t sweltering hot in the middle of the summer! Need I say more?

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Grilled Chicken

I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you've ever tasted!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost ($9.02 recipe / $2.25 serving)

Prep Time 40

Cook Time 10

Total Time 50

Servings (1/2 chicken breast each)

Calories 253kcal

Author Jess Rice

Equipment

Indoor Grill

Ingredients

2 large chicken breasts boneless skinless, (mine weighed 1.61 lbs total) $8.03*

Brine Ingredients:

¼ cup kosher salt $0.14
¼ cup granulated sugar $0.18
2 quarts water $0.00

Rub ingredients:

1 tsp salt $0.01
¼ tsp black pepper freshly cracked, $0.04
¼ tsp cayenne pepper $0.06
1 tsp garlic powder $0.15
2 tsp smoked paprika $0.32
½ tsp onion powder $0.08
1 tsp brown sugar $0.01

Instructions

Create your wet brine: Combine ¼ cup kosher salt and ¼ cup granulated sugar in 2 quarts of cold water. Whisk to combine.
With a fork, poke holes all over the chicken breasts and then transfer to a Ziplock bag. Pound chicken breasts to ½ inch to ¾ inch with a tenderizing mallet or rolling pin inside a Ziplock bag.
Pour the wet brine into the Ziplock bag with the tenderized chicken breasts. Close the bag and allow it to brine at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
Make the seasoning blend by combining the salt, pepper, cayenne, garlic powder, smoked paprika, onion powder, and brown sugar in a bowl.
Remove the chicken breasts from the brine, rinse, and pat dry on both sides with paper towels, drizzle with olive oil, and rub with the seasoning blend on both sides.
Preheat grill to 475°F. Note: If you are using an indoor grill, we found putting the chicken on the grill while it’s preheating helps get the middle of the breast to temperature in a timely manner and keeps the outside from overcooking and burning. If your chicken has been in the refrigerator, allow it to come to room temperature for at least 10 minutes before starting the grilling process.
Cook the chicken for 5-7 minutes on each side, or until the internal temp reads between 155-160°F. The chicken will continue to cook while it’s resting (because it’s so hot and juicy!) so you can remove it a little early, just make sure it reaches the internal temperature of 165°F while resting, or you may need to throw it back on the grill for a couple more minutes.

See how we calculate recipe costs here.

Video

Notes

*For this recipe, 1 serving = 6 ounces per person. 3-4 ounces is a typical serving size for chicken, but I was generous and went with 6 ounces per person for this recipe… so you could easily stretch it further if you needed to!

Nutrition

how to make Grilled Chicken step-by-step photos

Make your wet brine: Pour ¼ cup kosher salt and ¼ cup granulated sugar into 2 quarts of cold water in a mixing bowl. Whisk to combine.

Pound the chicken: Use a fork to poke holes all over 2 large boneless skinless chicken breasts and then transfer to a Ziplock bag. Pound the chicken breasts to ½ inch to 3/4 inch with a tenderizing mallet or rolling pin while inside the Ziplock bag.

Brine the chicken: Pour the wet brine into the Ziplock bag with the tenderized chicken breasts. Now close the bag and let the chicken brine at room temperature for 30 minutes. You can also let it brine in the refrigerator for up to 24 hours. Don’t skip this step! The brine infuses the chicken with flavor, helps to combat moisture loss, and makes the meat super tender.

Make the seasoning blend: Combine 1 tsp salt, ¼ tsp pepper, ¼ tsp cayenne, 1 tsp garlic powder, 2 tsp smoked paprika, ½ tsp onion powder, and 1 tsp brown sugar in a bowl.

Season the chicken: Remove the chicken breasts from the brine, rinse, and pat dry on both sides with paper towels. Make sure you rinse the brine off your chicken, or it might end up too salty! Drizzle the chicken breasts with olive oil, and use your hands to rub the seasoning blend on both sides.

Grill the chicken: Preheat your grill to 475°F. Note: If you’re using an indoor grill, I found putting the chicken on the grill while it’s preheating helps get the middle of the breast to temperature in a timely manner and keeps the outside from overcooking and burning. If your chicken has been in the refrigerator, allow it to come to room temperature for at least 10 minutes before starting the grilling process.

Cook the chicken for 5-7 minutes on each side, or until the internal temp reads between 155-160°F. The chicken will continue to cook while it’s resting (because it’s so hot and juicy!), so you can remove it a little early. Just make sure it reaches the internal temperature of 165°F while resting, or you may need to throw it back on the grill for a couple more minutes.

Juicy, tender, and full of flavor, this grilled chicken is a winner every time!

Serving Suggestions

I often serve this grilled chicken sliced over a fresh green salad for a really simple but satisfying meal for my family. But honestly, it’s one of those recipes that goes with just about anything. Dress it up by serving it with a grilled peach salad. Or, if you’re craving something cozy, try it with lemon butter green beans. On warmer days, I’d pair it with a ditalini pasta salad for an easy backyard dinner. And if you want to give it a little extra flavor boost, a light drizzle of homemade balsamic glaze really takes things up a notch.

Make sure to use kosher salt for the brine. The flat, flaky crystals dissolve extremely well in water and create a crystal-clear brine. Just don’t forget to rinse the brine off before cooking. Skipping that step can leave the chicken overly salty.
Don’t skip the brown sugar; it helps develop that beautiful char!
Putting the smooth part of the breast down on the grill first helps ensure you get those glorious grill marks on the top! So, start with the smooth side down to ensure you get some sexy grill marks on that bird!
If your chicken is sticking to the grill, allow it to cook for another minute or two. It should lift off easily when you flip.
Want to make this in the oven? I’d preheat the oven to 450°F and bake the chicken breasts for about 15-20 minutes. The internal temperature will register as 165°F on a meat thermometer once done. Alternatively, you could try our tried and true baked chicken breast recipe!

Storage Instructions

I recommend storing leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual chicken breasts in plastic wrap or aluminum foil and place them in a Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop over medium-low heat.

Our Favorite Cost effective grill

When I was looking for a grill for us to use in the Budget Bytes kitchen, I wanted one that was easy to find, simple to set up, easy to clean, and didn’t make me miss my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after contemplating a few different ones that would be widely available at Walmart, Target, and Amazon.

The cheapest grill option I found was a simple and small camping charcoal grill. That’s also a great option if you want to grill outside, get that smokier grill flavor, and don’t mind keeping charcoal on hand.

The Ninja Sizzle Smokeless Grill we ended up deciding on comes with a grill top and a flat top, so it’s perfect as a quick, clean option for grilling at home or even in an RV/camper. (I have since bought one for my chef kit and my in-laws bought one for their camper!)

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Grilled Corn On The Cob

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Our Grilled Chicken recipe was originally published 6/17/24. It was retested, reworked, and republished to be better than ever 7/8/25.

The post Grilled Chicken appeared first on Budget Bytes.

Firecracker Chicken

Melissa Nolan — Fri, 04 Jul 2025 13:30:00 +0000

I’m all about simple, one-skillet chicken dinners that don’t break the bank, deliver big flavor, and can win over any crowd. This Firecracker Chicken is my easy spin on the Chinese takeout favorite, and it’s a real winner in my house! The chicken gets its crispy coating from a seasoned corn starch mix, and then I toss it in a sweet, tangy, and just-spicy-enough sauce that’s totally addictive. It’s bold, balanced, and SO much cheaper than takeout. I usually serve my firecracker chicken with rice or stir-fried veggies, but I’ve definitely been known to eat it straight from the skillet with a fork!

Easy Firecracker Chicken Recipe

Firecracker chicken is a sweet, spicy, and tangy Chinese-American takeout dish that’s surprisingly simple to make at home. I use bite-sized chicken pieces tossed in seasoned corn starch (no eggs needed) and pan-fried until golden and crisp. The sauce comes together in the same skillet with buffalo sauce, brown sugar, apple cider vinegar, and a pinch of red pepper flakes for extra heat. I think this recipe is every bit as satisfying as takeout, and it’s super beginner-friendly, too.

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Firecracker Chicken

This easy Firecracker Chicken recipe is sweet, spicy, and pan-fried to crispy perfection in one skillet. Just like takeout, but cheaper and faster!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American, Chinese

Total Cost $6.25 recipe / $1.56 serving

Prep Time 10

Cook Time 25

Total Time 35

Servings servings (about 6oz per serving)

Calories 420kcal

Author Melissa Nolan

Equipment

Medium Skillet
Ziplock Bag

Ingredients

2 chicken breasts boneless and skinless, cut into 1-inch pieces (1.5lb, 680g) $4.01
½ cup corn starch $0.48
1 tsp garlic powder $0.06
1 tsp salt $0.04
1 tsp black pepper freshly cracked, $0.16
¼ cup vegetable oil divided $0.17*
½ cup buffalo sauce $1.04
½ cup brown sugar $0.24
1 Tbsp apple cider vinegar $0.04
¼ tsp crushed red pepper flakes $0.01

Instructions

Gather and prepare all ingredients.
Place the chicken, cornstarch, garlic powder, salt, and pepper into a ziplock bag. Seal and gently shake to coat every piece of chicken.
Using a medium-sized skillet, warm 2 Tbsp of oil over medium-high heat. Once hot, carefully place each piece of chicken in the skillet. Work in two batches, so you don't overcrowd. Cook the chicken for 3-4 minutes on one side until golden.
Flip the pieces over and continue cooking for another 3-4 minutes. Remove the cooked chicken from the skillet. Add the remaining oil and continue cooking all the chicken until it is done, then remove it from the skillet and set aside.
Pour the buffalo sauce, brown sugar, apple cider vinegar, and red pepper flakes into the skillet. Stir until the sugar is dissolved and the sauce is thick, 2 minutes.
Place the chicken back in the skillet and stir to coat in the sauce and warm through.

See how we calculate recipe costs here.

Notes

*Depending on the level of heat and the amount of corn starch on the chicken, your pan may become dry and burn the chicken. Add more oil, if needed, throughout the cooking process and/or turn down the heat if the skillet seems too hot.

Nutrition

how to make Firecracker Chicken step-by-step photos

Gather all of your ingredients.

Season the chicken: Add 2 diced chicken breasts to a ziplock bag along with ½ cup corn starch, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper. Seal the bag completely and gently shake to coat the chicken in the corn starch and seasonings.

Cook the chicken: Warm 2 Tbsp of oil in a medium-sized skillet over medium-high heat. Once hot, carefully place each piece of chicken in the skillet, but do not overcrowd the skillet (work in two batches if needed). Cook the chicken for 3-4 minutes on one side until golden.

If the pan becomes dry and the chicken begins to burn, you can add more oil and turn down the heat if needed.

Then, flip the chicken over and cook for a further 3-4 minutes on the other side. Remove the first batch of chicken from the skillet and set aside. Add the remaining oil and repeat the cooking process with the remaining pieces of chicken. Set aside once cooked.

Make the sauce: Add ½ cup buffalo sauce, ½ cup brown sugar, 1 Tbsp apple cider vinegar, and ¼ tsp red pepper flakes to the same skillet you cooked the chicken in. Stir until the sugar dissolves and the sauce thickens, about 2 minutes.

Combine the chicken and sauce: Now add the chicken back to the pan and stir to coat it in the sauce.

Once the chicken is warmed through and combined with the sauce, your homemade firecracker chicken is done! Serve and enjoy. I topped mine with sliced green onions and served it with rice, but this is optional.

Don’t overcrowd the pan, and cook in batches! To make sure the chicken can crisp up nicely, I cook my chicken in batches. This allows each piece of chicken to sear, not steam.
Add more oil if your pan dries out. The corn starch coating on the chicken adds a nice light crispness, but it also soaks up the oil as it cooks. If your skillet starts looking dry or the chicken starts to burn, don’t hesitate to add a little more oil or lower the heat to keep things from sticking. I find the second batch of chicken is more prone to this as the pan is already hot from cooking the first batch.
Cut the chicken into evenly sized pieces. Doing this helps everything cook at the same rate. I cut mine into 1-inch-sized pieces and recommend you do the same. If you’re unsure, you can always check the doneness of your chicken with a meat thermometer. It’s ready once the internal temperature reaches 165°F.
Customize the spice level. You can absolutely dial back the heat to suit your taste. Use less buffalo sauce if you prefer things milder, and feel free to leave out the red pepper flakes altogether. It’ll still be packed with flavor!

Serving Suggestions

This homemade firecracker chicken is basically made for serving with rice. I love it with our sesame rice, but any plain white or jasmine rice will do the trick. Add some quick stir-fried vegetables on the side, and you’ve got a better-than-takeout dinner that’s easy enough for any day of the week! Leftovers are also delish stuffed into a wrap for lunch the next day.

Storage & Reheating

Let any leftovers cool before storing them in an airtight container in the fridge for up to 3-4 days. Reheat your leftovers in the microwave or on the stovetop, adding a little water to the skillet to loosen the firecracker chicken sauce if needed. You can also freeze your firecracker chicken for up to 3 months. Let it thaw in the fridge before reheating.

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The post Firecracker Chicken appeared first on Budget Bytes.

150+ Easy Chicken Recipes - Budget Bytes

Sheet Pan Honey Mustard Chicken and Veggies

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Budget-Saving Tip

Sheet Pan Honey Mustard Chicken and Veggies

Equipment

Ingredients

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Chicken and Veggies

Instructions

Notes

Nutrition

how to make Sheet Pan Honey Mustard Chicken and Veggies step-by-step photos

Recipe Success Tips & Suggestions

Serving Suggestions

Storage & Reheating

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Grilled Honey Lime Chicken

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