Today, we are mastering a life skill: Baked Bacon in the oven. Here’s how to cook bacon that is impeccably crispy and uniformly cooked with less mess. You’ll call yourself a bacon perfection!

The Oven is the Best Way to Cook Bacon

The secret to perfect fried bacon is that it isn’t fried; it’s baked.

Baked bacon is one of those rare culinary situations where the method that yields a superior result (baked bacon) is actually easier than the conventional method (pan frying).

• Even Cooking. An oven-safe rack allows the heat to circulate evenly around the bacon, a key component of bacon excellence.
• Hands-Free. No standing at the stove to babysit your bacon. It cooks in the oven unattended.
• Safer. Oven bacon won’t splatter you with hot grease while you fry it.
• Restaurant-Worthy. Ever wonder how your favorite brunch, burger or BLT spot achieves those flat, thick, and magically crisp bacon slices? I’d wager my last piece that the bacon is baked. It’s the method most restaurants use.
• Bigger Batches. Cooking for a crowd? Bake two sheet pans at once.
• Easy Clean Up. Let the grease harden on the foil, then discard it. Simple!
• Healthier than Fried. The grease from the bacon drips off and is collected below the rack, which means it stays off your bacon and out of your body. I also pat the bacon to remove some extra grease and keep it crisp.

Conculsion: Oven baked bacon is easier to make, healthier, and produces better results than fried bacon (Air Fryer Bacon is another great method).

Ready to dive into how to cook perfect baked bacon? Let’s do it!

A Quick Note. While baked bacon is arguably healthier than fried bacon, it is still bacon.

Enjoy it in moderation as one tasty component of a balanced diet.

Whenever we have bacon, I like to serve it with other lean proteins, fruits, whole grains, or vegetables to make a complete meal.

How to Cook Bacon in the Oven

The ONLY Ingredient

• High-Quality Bacon. This might sound obvious, but I can’t overstate its importance: the better quality of bacon you buy, the better your final baked bacon will taste. I promise it’s worth it!

Tips for Buying Bacon

• Purchase bacon from the butcher counter at the grocery store. It’s usually only a dollar or two more than the pre-packaged stuff, but the taste is remarkably better.
• Go for the thick cut bacon (no wimpy bacon here!). It’s easier to layer onto to sandwiches, makes more of an impact when sprinkled on salads, and is extra satisfying when munched on its own.
• For flavor, focus on the quality of the bacon first. Bacon that is applewood smoked is always good, but any flavor is delicious when it’s well-sourced.

Tips for Perfect Baked Bacon

• Bake at 400 Degrees F. Some recipes recommend baking bacon at other temperatures or starting the bacon in a cold oven, but I found that a preheated 400 degrees F is the best temperature for baking bacon. It cooks the bacon evenly no matter its thickness and the bacon won’t splatter.
• Use a Rack. Not only does the rack make the bacon healthier, but it also helps make it crispy and evenly-cooked.

How Long to Bake Bacon

How long bacon should be cooked in the oven will vary based upon the thickness of your bacon and your desired crispness.

• For Thin-Cut Bacon. Regular, thin-cut bacon will typically bake in 12 minutes at 400 degrees F. If you want it extra crispy, you can let it bake a little longer, but keep a close eye on it.
• For Thick-Cut Bacon. Thicker bacon will take 14 to 20 minutes, depending upon your thickness and how crisp you would like it to be.

The time the bacon takes to cook will also vary by how many slices you are making at once.

If your sheet pan is very crowded, you may need to extend the baking time by a few minutes.

Cooked Bacon Storage Tips

• To Store. Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.
• To Reheat. Recrisp your bacon slices on a baking sheet in the oven at 350 degrees F.
• To Freeze. Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

How to Use Baked Bacon

Now that you’ve mastered the life skill of how to make oven baked bacon, it’s time to use it!

• Use It in Any Recipe That Calls for Cooked/Crumbled Bacon. In addition to the most obvious end (gobbling the slices directly from the plate), baking bacon in the oven is an ideal method any time you have a recipe that calls for adding cooked, crumbled bacon, or if you want to make a standard recipe a little more decadent. These Roasted Brussels Sprouts are delicious with a little bacon sprinkle, to name but one example.
• Loaded Potatoes. A classic Baked Potato, Air Fryer Baked Potato, or Crockpot Potato Soup are all better with bacon.
• Salads. Crumbled bacon makes salads scrumptious and extra appealing. Try BLT Chopped Salad, 7 Layer Salad, Cobb Salad, or add it to Apple Walnut Salad.
• Top Pizzas. Dice it and use it to top Naan Pizza, Ricotta Pizza, and Brussels Sprouts Bacon Pizza.
• Sandwiches and Burgers. A slice of crisp bacon is always a good choice on a BLT, Air Fryer Grilled Cheese, Turkey Burgers, and more!

Favorite Recipes Using Cooked Bacon

Appetizers

Jalapeño Poppers

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Side Dishes

Sweet Potato Salad with Bacon

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Pastas

Chicken Bacon Ranch Pasta

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Recommended Tools for Making Bacon in the Oven

• Rimmed Baking Sheet. Your oven baked bacon BFF.
• Aluminum Foil. Adding a layer of this to your baking sheet makes cooking bacon in the oven a breeze to clean up.
• Oven-Safe Baking Rack. A key component in our crispy baked bacon.

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Baked Bacon

Delicious oven baked bacon recipe. Cooking bacon in an oven results in perfect, evenly cooked, crispy bacon every time. Healthier than fried!

Course Breakfast, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 to 100!

Calories 92kcal

Author Erin Clarke / Well Plated

Ingredients

• 6 slices bacon or any number of strips and thickness you like (see notes for recommendations)
• Nonstick cooking spray

Instructions

• If making an amount of bacon that will fit on a single baking sheet without overlapping (about 6 to 8 slices, depending upon the bacon and sheet), place a rack in the center of your oven. If making a larger amount, place the racks in the upper and lower thirds. Preheat your oven to 400 degrees F.
• Line a large, rimmed baking sheet with foil for easy clean up (if you prefer to bake the bacon without foil, leave the foil off), then place an ovenproof baking rack on top. Spritz the baking rack lightly with nonstick spray. Arrange the bacon in a single layer on the baking rack.
  
• Bake until you reach your desired level of crispness. This could be as early as 12 minutes if you are using thinner bacon and like it less crisp or 20 minutes or more if you using a thicker cut and like your bacon really crispy. If baking two racks at once, rotate their positions halfway through.
  
• Once cooked, immediately transfer the bacon to a paper-towel-lined plate and lightly pat dry (this keeps it from getting soggy). Let cool just enough so that you don’t (completely) burn your tongue. Devour immediately or use to top salads, pastas, and sandwiches, or in any of these recipes.
• To clean up: Let the bacon grease cool and harden, then crumple it up inside the foil and discard. If you’d like to use the bacon grease for another purpose, let it cool for a few minutes, transfer it to a lidded container or jar, and refrigerate.

Video

Notes

• I like and recommend thick-cut applewood smoked bacon. The applewood smoke flavor is classic, and the thick cut provides maximum bacon crunch and full flavor. I also prefer center cut bacon when possible, as it is more lean and “meaty.” If you can get the bacon from the butcher directly or from a local supplier, that’s even better. With bacon, quality really counts, and it’s worth the splurge. We are making bacon, after all.
• TO STORE: Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.
• TO REHEAT: Rewarm gently in the microwave or use at room temperature.
• TO FREEZE: Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

Nutrition

Serving: 1bacon strip | Calories: 92kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Potassium: 44mg

If you think something sounds too good to be true, you haven’t tried Instant Pot Mac and Cheese yet. (Or rather, you haven’t tried this Instant Pot mac and cheese.)

Why You’ll Love This Pressure Cooker Mac and Cheese Recipe

• It’s Tested, Tried, and True. After having multiple recipe fails on a dish that the internet assured me was foolproof, I can now attest this is the best, creamiest, most (actually) foolproof recipe of them all.
• You Won’t Believe How Easy It Is. Water, noodles, four minutes of pressure cook time, add the cheese. BOOM. Better-than-the-blue-box bliss is yours!
• The Silky Sauce. Just like Instant Pot Spaghetti, the starches the pasta releases as it cooks help thicken the sauce and make it extra creamy (you DO need to drain the water for the mac and cheese, heads up!).
• Whoa, It’s Healthy Too. In Well Plated style, I was determined to come up with a healthy Instant Pot mac and cheese that didn’t skimp on flavor and comfort. (And if you don’t think that is possible, you clearly haven’t tried the Ultimate Creamy Mac and Cheese in The Well Plated Cookbook yet!)
• It’s Super Customizable. Just like my Cauliflower Mac and Cheese and Gourmet Mac and Cheese, this is a recipe that can be tweaked to your liking by adding mix-ins like steamed broccoli or Sautéed Broccoli, crumbled cooked bacon, and more. Keep reading, because I share some of my favorite ideas below!

How to Make Instant Pot Mac and Cheese

The Ingredients

• Pasta. I used whole wheat elbow noodles for an extra boost of nutrition. Whole wheat noodles are better for you thanks to their higher amount of nutrients and fiber, and no one will notice the swap.

• Cheese. Extra sharp cheddar cheese has the intense, cheesy flavor that mac and cheese needs, and it melts beautifully into the creamy sauce.

• Butter. For necessary richness to call this a proper mac ‘n’ cheese. Plus, cheese + butter = perfection!
• Greek Yogurt. Adds tanginess and helps make the sauce creamy without the need for heavy cream. Plus it’s high in calcium and potassium.
• Spices. Dry or ground mustard adds depth and very subtle tanginess. Cayenne pepper gives the dish a touch of heat. Nutmeg is the secret ingredient that will leave people wondering if you’re a mac and cheese wizard.

The Directions

1. Cook the Noodles. Stir the pasta, water, and salt together in an Instant Pot. Cook on HIGH for 4 minutes, then release the pressure.

2. Drain. Pour out all but a thin layer of water.

3. Season. Stir in the butter. Add the spices.

4. Add the Yogurt. Don’t use fat free or it will curdle.

5. Add the Cheese SLOWLY. If you add it too quickly, it will make your cheese sauce lumpy. ENJOY!

Recipe Variations

• Vegetable Instant Pot Mac and Cheese. Take a note from my Instant Pot Cauliflower Mac and Cheese, Butternut Squash Mac and Cheese, or Pumpkin Mac and Cheese and add veggies to this recipe. Sautéed Mushrooms or Roasted Broccoli would be delicious.
• Instant Pot Mac and Cheese with Chicken. As Tuscan Chicken Mac and Cheese can attest, chicken is tasty with mac and cheese sauce. Stir in Cooked Shredded Chicken or dice up Air Fryer Chicken Breast
• Pesto Instant Pot Mac and Cheese. Stir a dollop of Basil Pesto into your mac and cheese for an upgrade.
• Bacon Instant Pot Mac and Cheese. We love the bacon on this Brussels Sprouts Mac and Cheese, and I know some Air Fryer Bacon would take this dish to the next level too.
• Roasted Tomato Mac and Cheese. Stir Roasted Tomatoes into the finished dish for an elevated side dish.
• Parmesan Instant Pot Mac and Cheese. Sprinkle freshly grated Parmesan cheese over your finished mac and cheese.
• Spicy Mac and Cheese. Add a few dashes of your favorite hot sauce.

Storage Tips

• To Store. Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• To Freeze. Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Instant Pot Mac and Cheese

• Protein. Pair your Instant Pot mac with kid-favorite Chicken Tenders or Air Fryer Steak.
• Vegetables. I love Roasted Green Beans and Sautéed Zucchini for rounding out a mac-and-cheese dinner.
• Fruit. If you want to keep your dinner light, serve Fruit Salad alongside your Instant Pot mac and cheese.
• Salad. Another idea for a light dinner is to make a simple salad like Arugula Salad or Spinach Strawberry Salad.

Recommended Tools to Make this Recipe

• Instant Pot. Perfect for making this recipe and all these Instant Pot recipes too.
• Cheese Grater. You can use a traditional cheese grater or try my food processor trick.
• Rubber Spatula. My go-to utensil for stirring and scraping in the Instant Pot.

Recipe Tips and Tricks

• Shred Your Own Cheese. It truly makes a difference! Pre-shredded cheese is tossed with cellulose, AKA the “powdery white stuff” that coats each shred to keep them from sticking to each other. This also keeps the cheese from melting as smoothly as we’d like.
• Add the Cheese VERY GRADUALLY. As with Cheese Fondue, if you add too much at once, your sauce will end up lumpy.
• Skip the Milk. Dairy burns easily in the Instant Pot, so do not use milk when pressure cooking. Instead of making Instant Pot mac and cheese with evaporated milk (or any milk), use water for the liquid, then add the dairy products (including cheese) after the pressure cooking cycle is complete.
• Vent Quickly. Vent the Instant Pot as soon as the pressure cooker time is up. Called a “quick release” this ensures the pasta remains al dente.
• Stick With the Winning Formula. I know it’s always tempting to make a recipe your own, but this is the kind of recipe where small tweaks like swapping regular yogurt for Greek yogurt or using milk instead of water can lead to disaster. You can customize your mac and cheese with different add-ins after it’s done cooking, but don’t switch up the main ingredients!

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Instant Pot Mac and Cheese

Thick and creamy Instant Pot mac and cheese with a healthy twist! This easy, foolproof recipe is great for fast dinners and sides.

Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 504kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces uncooked whole wheat elbow macaroni pasta or whole wheat shells
• 1 3/4 cups water
• 1/2 teaspoon kosher salt divided
• 2 tablespoons unsalted butter cut into 2 to 3 pieces
• 1 (5.3-ounce) container full fat Greek yogurt do not use fat-free, about 1/2 cup
• 1/2 teaspoons dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cayenne
• 1/8 teaspoon ground nutmeg
• 8 ounces extra-sharp cheddar cheese* shredded (about 2 cups)

Instructions

• Place the pasta, water, and 1/4 teaspoon salt in a 6-quart or larger Instant Pot or electric pressure cooker. Stir well. Set to cook on high pressure (manual) for 4 minutes (for elbow macaroni noodles) or 5 minutes (for shells). As soon as the timer goes off, release the remaining pressure.
  
• Carefully open the lid to the Instant Pot. If it still looks very liquidy, drain off all but a thin layer of the pasta water, reserving any water you drain away. (I used an oven mitt to pick up the Instant Pot insert and drain a small amount of excess water into a liquid measuring cup with a spout.)
  
• Stir in the butter until it melts. Then, stir in the mustard, black pepper, cayenne, nutmeg, and remaining 1/4 teaspoon salt.
  
• Next, stir in the Greek yogurt.
  
• Add the cheese by small handfuls (a few tablespoons at a time), stirring to completely melt between each addition. Don't rush the process or your mac and cheese will be lumpy (your patience will be rewarded!). If at any point, the pasta cools too much, turn on the Saute function for a minute or two as needed. The mac and cheese should look very creamy and saucy, but if it is thicker than you would like, add a little of the reserved pasta water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy!
  

Video

Notes

• *For the smoothest, creamiest mac and cheese, shred your own cheddar from a block. Pre-shredded cheeses are coated with a powdery substance to keep them from flaking and will not melt smoothly. The fastest way to do this (it takes seconds!) is in a food processor fitted with a grater blade.
• TO STORE: Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 504kcal | Carbohydrates: 46g | Protein: 26g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Potassium: 225mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 771IU | Vitamin C: 0.1mg | Calcium: 472mg | Iron: 2mg

More Mac and Cheese Recipes

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Spinach Artichoke Mac and Cheese

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Meet the most fall-off-the-bone tender, no oven, I-think-I’m-gonna-need-a-bigger-bib Crockpot Ribs. Do yourself and every rib lover in your life a finger-lickin’ favor: put a batch in your slow cooker. Baby backs, spare ribs, country…this recipe works with any of your favorite cuts.

Why You’ll Love Slow Cooker Ribs

In addition to being one of the best crock pot recipes to come out of my kitchen in a long time, these slow cooker ribs have a full rack of winning qualities.

• Barbecue Paradise. Like my Instant Pot Ribs, these crockpot ribs have the deep, smoky barbecue that you love. When the cooking time has ended, you’ll open your crockpot to find the best slow cooker ribs you’ve ever had.
• The Prep is Quick and Easy. You’ll need less than 10 minutes to get them sauced and in your slow cooker (perhaps only this Shredded Chicken Sandwich recipe is easier). The slow cooker does the rest of the work while you go about your day.
• The BBQ Sauce is Homemade. Seriously once you go with homemade BBQ, there’s no going back (this is my favorite from-scratch Barbecue Sauce recipe).
• Keep the Oven Off. Ribs in the oven at 200 degrees take 3 to 4 hours, which is a looooong time to have my oven running. The slow cooker will keep the house cool and the oven available if you need it for other endeavors (like making a side of this Beer Bread to go with your ribs).
• Less Risk of Overcooking. While I adore the flavor of meat made on the grill (hello, Grilled Chicken Breast), how long to cook ribs on the grill is challenging even for pit masters. Keep it simple and let the slow cooker do the work.
• Falling Off the Bone Tender. You can pull them apart with your fingers!

These tender ribs are ideal for game day parties, easy weeknight dinners, or anytime you’re in the mood for something undeniably delicious.

How to Make Crockpot Ribs

The Ingredients

• Pork Ribs. This crockpot ribs recipe will work for any style of pork ribs. We did baby back ribs, but country-style ribs or spare ribs could be used too. I haven’t tried crock pot boneless ribs or beef ribs yet, but I see no reason why those wouldn’t work so feel free to experiment. (Just save the pork shoulder or pork butt for Slow Cooker Pulled Pork.)
• Ketchup. A key ingredient in our BBQ sauce. While I’m not usually a fan (true confession), here it adds thickness and sweetness (so there’s no need for brown sugar).
• Molasses. Another essential element in our sweet, sticky sauce (also key for this crockpot Pulled Chicken Sandwich recipe).
• Apple Cider Vinegar. To add tangy flavor and acidity to balance the sauce.
• Hot Sauce. For a little bit of heat.
• Spices. Spices are the final component that takes our BBQ sauce to the next level. This recipe uses a combination of chili powder, garlic powder, salt, and pepper.

The Directions

1. Add the Ribs to a Slow Cooker. It’s OK to stack them if needed.

2. Mix the Sauce Ingredients. You can make it from scratch or swap storebought.

3. Pour Half Over the Ribs. Save the rest for serving.

4. Slow Cook. Cook on low for 8 hours, until tender. Serve immediately with the reserved sauce, and DIG IN!

Storage Tips

• To Store. Leftover ribs may be stored, in an airtight container, for up to 3 days in the fridge.
• To Freeze: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• To Reheat. Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out.

What to Serve with Tender Ribs

• Slaws. Try this Healthy Coleslaw for something classic or Brussels Sprouts Slaw for something different.
• Cornbread. Perfect for sopping up extra sauce! Try Mexican Cornbread, Jalapeno Cornbread, or Cornbread Muffins.
• Baked Beans. Boston Baked Beans cook gently in the oven. Easy Baked Beans are fast and easy.
• Corn on the Cobb. Everyone loves Grilled Corn with their ribs!

Recommended Tools to Make this Recipe

• Programmable Slow Cooker. This one switches to warm when done so food doesn’t overcook.
• Pastry Brush. Perfect for brushing the ribs with plenty of sticky sauce.
• Mixing Bowl. For stirring together all of that finger-licking good BBQ sauce.

What was once reserved for weekend summer cookouts, now you can enjoy tender ribs any night of the week thanks to this easy slow cooker ribs recipe.

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Crockpot Ribs

This easy slow cooker ribs recipe with homemade barbecue sauce makes the BEST fall-off-the-bone tender crockpot ribs. Perfect for a crowd.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours

Servings 6 servings

Calories 579kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 1/2 to 4 pounds pork ribs cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
• 1 cup ketchup
• 1/2 cup molasses
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon hot sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

• Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
  
• In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
  
• Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
  
• Cover the ribs and cook on LOW for 8 hours, until they are cooked and ultra-tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).
  

Video

Notes

• STORE-BOUGHT SAUCE: You can also make crockpot ribs with store-bought sauce, like Sweet Baby Rays, if you prefer. Simply swap the homemade bbq sauce ingredients for 1-2 cups of your favorite premade variety and cook as directed in the recipe.
• TO STORE: Leftover ribs may be stored, in an airtight container, for up to 3 days in the refrigerator.
• TO FREEZE: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• TO REHEAT: Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out. 

Nutrition

Serving: 1(of 6), without additional sauce | Calories: 579kcal | Carbohydrates: 16g | Protein: 29g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Potassium: 731mg | Fiber: 1g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

Related Recipes

Ribs in a slow cooker? What’s next? Try one of these other surprising crockpot recipes next:

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Slow Cooker Carnitas

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Grilling season is upon us, and I’m taking full advantage with easy, breezy Mediterranean grilled Chicken Kabobs.

Why You’ll Love This Chicken Kabob Recipe

• Everyday Ingredients. Sometimes I like to play around with different flavor profiles for my grilled chicken skewer recipes (Fajita Chicken Kabobs, Grilled Pesto Chicken Skewers, lemon Chicken Marinade), but I designed this chicken kabob marinade to be made with pantry ingredients.
• Guaranteed Crowd-Pleaser. Readers love serving up these grilled chicken kabobs for backyard BBQs and cookouts—they’re a step up from Grilled Chicken Breast and always a hit. They can be prepped ahead or assembled at the last minute.
• Light and Healthy. Some shish kabob recipes feature sugary, sodium-laden soy sauce marinades. This homemade marinade has just a touch of honey for balance, and you can add as much or as little salt as you like. Much better!
• Juicy and Flavorful. Tender, juicy chicken with smoky veggies and an herbaceous, Greek-inspired marinade. There’s a good reason these grilled chicken kabobs are a reader favorite.
• COLOR. Just look how gorgeous they are! The colorful veggie and char marks steal the show.

How to Make Grilled Chicken Kabobs

The Ingredients

For the Chicken and Chicken Kabob Marinade:

• Boneless Skinless Chicken Breasts. You can use chicken thighs instead if you prefer.
• Olive Oil. To keep the chicken from sticking. Also, for healthy fats and flavor.
• Red Wine Vinegar. For brightness, pop, and to help the chicken tenderize.
• Honey. To balance the acidity of the vinegar and help the chicken caramelize on the grill.
• Dried Herbs. To go with the Mediterranean chicken kabobs theme, I selected oregano and rosemary. Feel free to swap thyme or Italian seasoning, or create your own custom kabob mix.
• Garlic. Four cloves, no less. Go ahead and up the amount if you have a house of serious garlic lovers.
• Salt and Pepper. Kabob marinade essentials.

For the Vegetables:

• Zucchini and Yellow Summer Squash. Cut these into 1/2-inch coins. No need to peel them first.
• Bell Peppers. Red are my favorite. Core them, then cut them into 1-inch pieces.
• Red Onions. Quarter, then cut into 1-inch pieces.
• Cherry Tomatoes. A yummy, vibrant addition to almost any chicken skewer. Thread them through the stem end.

Garnishes:

• Lemon Juice. I almost hate to call this one optional because it adds so much brightness. It’s my most recommended addition.
• Fresh Herbs. That bundle of [parsley/dill/thyme] you bought a few days ago for a different recipe and still have leftover? Chop it up and sprinkle it on your kabobs.
• Feta Cheese. Our Greek chicken kabobs just became a little more Greek. Salty, creamy, and just plain DELISH, you’ll be glad you added it.

The Directions

1. Get Ready. Cut the chicken into bite-sized pieces and whisk the marinade ingredients together.

2. Marinate. Add the marinade to a bowl or ziptop bag with the chicken. Let the chicken marinate, and soak the skewers.

3. Thread. Place the chicken and vegetables on the skewers.
4. Cook. Grill the kabobs over medium-high heat (about 375 degrees F), until the chicken is cooked through. ENJOY!

Recipe Variations

• How to Make Chicken Kabobs in the Oven. Bake the chicken in the oven at 450 degrees F for 25 to 30 minutes, turning them once halfway through. Since the chicken isn’t touching the oven directly like it does on a grill grate, a higher temperature is needed.
• How to Use Different Types of Grills. If making chicken kabobs on a charcoal grill, propane grill, or natural gas grill, the temperature you should grill chicken kabobs at is about 375 degrees F (medium-high heat).

Storage Tips

• To Store. Refrigerate leftover chicken and veggies (removed from the skewers) in an airtight container for up to 3 days.
• To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F until hot. You can also reheat the chicken and vegetables in the microwave.
• To Freeze. Remove the skewers, then freeze leftover chicken and vegetables in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The vegetables may become watery and soggy once thawed, but they will still be tasty.

What to Serve with Grilled Chicken Kabobs

• Grains. A bed of Lemon Rice is a delicious complement to this dish. White rice, brown rice, farro, or cauliflower rice would also work well.
• Bread and Hummus. Serve the kabobs with some warm pita bread and hummus for dipping. For something a little different, try my Edamame Hummus.
• Salad. Top a bed of chopped romaine, arugula, or spinach with a drizzle of a creamy dressing or vinaigrette and the chicken kabobs. I like ranch or a simple vinaigrette like the one in my Italian Farro Salad. Green Goddess Dressing would be delicious too. Or, add the chicken to my Greek Salad.
• Garlic Yogurt Sauce. Check out the Greek Yogurt Tzatziki Sauce in my cookbook!

Recommended Tools to Make this Recipe

• Instant Read Meat Thermometer. The best way to check if your chicken is done.
• Grill Tongs. The essential grilling tool.
• Extra Large Cutting Board. Chop your chicken and vegetables without running out of space.

How Long to Marinate Chicken for Kabobs

One of the biggest challenges I run into when making kabobs (or any grilled meat) is building in time for the meat to marinate.

These grilled chicken kabobs need just 30 minutes! This amount of time is easy to accomplish while you are prepping other elements of the meal.

• Start with the chicken marinade, then set it aside to let it do its tasty thang.
• Move on to chopping the vegetables.
• Tidy up your kitchen and check Instagram. Before you know it, the chicken and vegetable kabobs are ready to grill.

The chicken can rest in the marinade for as little as 30 minutes and for a maximum of three hours. After three hours, the meat will start to break down.

If you are trying to get ahead on the recipe, chop and prep the ingredients but wait to add the marinade to the chicken until closer to the time when you plan to grill.

Tips for Skewering with Success

You can make this grilled chicken kabob recipe with metal skewers or wooden skewers.

• If using metal skewers like these or these, be sure not to touch the skewer ends after the kabobs are cooked, as they will be HOT. Use a hot pad or tongs to hold the skewer end while you remove the chicken and vegetables from them prior to eating.
• If using wooden skewers like these, soak the skewers in water for 20 minutes prior to grilling to prevent them from catching on fire. (Trust me, they will catch if you skip this step.)
• My other big skewer tip is do not crowd the vegetables and chicken together too tightly when threading. The chicken and vegetable pieces can lightly touch, but you want to make sure the heat can circulate so that the chicken cooks through.

How Long to Grill Chicken Kabobs

The length of time needed to grill this chicken kabob recipe will vary depending upon the size of your chicken pieces and how much the temperature of your grill fluctuates.

• Plan on about 10 to 15 minutes total, turning the skewers a few times throughout so that they brown nicely on all sides.
• The chicken is cooked when it reaches an internal temperature of 165 degrees F on an instant read thermometer and the juices run clear when a piece of chicken is cut.

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Chicken Kabobs

This grilled chicken kabob recipe pairs juicy chicken with a rainbow of vegetables and a Mediterranean-inspired marinade. A summer favorite!

Course Main Course

Cuisine American, Greek, Mediterranean

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4 servings, 8 kabobs

Calories 276kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound boneless skinless chicken breasts about 2 large breasts
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons honey
• 4 cloves garlic minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme or dried rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 small red onion quartered into 1-inch pieces
• 1 small zucchini ends trimmed and sliced into 1/2-inch coins
• 1 small summer squash ends trimmed and sliced into 1/2-inch coins
• 1 red bell pepper seeded and cut into 1-inch pieces
• Canola oil for grilling
• 1 large lemon cut into wedges (optional but way better if it’s included)

For Serving:

• Chopped fresh herbs of choice (parsley and dill are two of our favorites)
• Crumbled feta cheese

Instructions

• Cut the chicken breasts into 1-inch pieces and place in a large ziptop bag, shallow baking dish, or bowl.
  
• In a separate bowl or liquid measuring cup, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
  
• Pour over the chicken and stir to coat (or seal the bag, removing as much air as possible, and “squish” to coat). Place in the refrigerator to marinate for 30 minutes or up to 3 hours (do not let the chicken sit for longer or the vinegar will cause it to break down). If using wooden skewers, place the skewers in water to soak for at least 20 minutes.
  
• When ready to grill, preheat the grill to medium-high heat (about 375℉). Brush the grill grates with canola oil or coat with nonstick grill spray.
• Thread the kabobs: Thread a piece of chicken onto the skewer (shake off the excess marinade when removing it from the bag. Add alternating pieces of the red onion, zucchini, yellow squash, and red bell pepper until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers, then discard the excess chicken marinade.
  
• Grill the chicken until fully cooked through and the juices run clear, about 10 to 15 minutes, turning the skewers every few minutes so that each side has grill marks. Transfer to a serving plate and squeeze the lemon over the top. Sprinkle with fresh herbs and feta. Serve warm.

Video

Notes

• TO STORE: Refrigerate leftovers for up to 3 days. I love to use them to top salads for lunch throughout the week.
• TO MAKE IN THE OVEN: To make chicken kabobs in the oven, see the blog post above for suggestions.

Nutrition

Serving: 2 skewers | Calories: 276kcal | Carbohydrates: 11g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Fiber: 2g | Sugar: 8g

Related Recipes

Grilling makes everything taste better! Here are some more recipes you can throw on the grill for easy summer dinners:

Seafood

Shrimp Kabobs

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Pizzas

Grilled Naan Pizza with Strawberry Chicken and Avocado

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Grilling

Grilled Cauliflower Steaks

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Meet the Fruit Salad recipe we all need. A rainbow of sweet blueberries, strawberries, pineapple, and kiwi tossed in a bright, citrusy honey poppy seed dressing, this is a big bowl of beautiful!

Why You’ll Love This Healthy Fruit Salad Recipe

• Colorful. This is my absolute favorite fruit salad, ever. With just about every color in the rainbow, you’ll be hard-pressed to find another side dish that looks this vibrant on your table. The combination of fruits is striking (so many colors!).
• Texture On Point. A mix of softer and firmer fruits give it a perfect array of textures. Not too mushy, not too crunchy.
• Crowd-Pleasing. Who doesn’t love fruit? While some might be more skeptical of a Spinach Strawberry Salad, Kids, adults, and everyone in between can find something they like in a pure fruit salad. The fruit itself is delicious, and the dressing makes the fruit pop and taste like an even better, fresher version of itself.
• Versatile. While the recipe I’m sharing is my favorite go-to blend of fruit, by all means, feel empowered to wing it and change up the fruit based on what’s in season and what your friends and family enjoy most.
• Good for You. Packed with oodles of nutritious fruits and a vitamin C-packed dressing, this fruit salad is healthy! This recipe relies on the natural sweetness of the fruit instead of added sugars. A touch of honey is all this salad needs to taste its absolute best!

How to Make Fresh Fruit Salad

The Ingredients

For the Fruit

• Berries. Since I primarily make summer fruit salad, strawberries and blueberries are my two favorite fruits to add to it. Both are high in vitamin C, and blueberries especially pack antioxidants.
• Pineapple. Tropical flair! Its bright taste makes the salad more dynamic. Pineapple is also high in nutrients like vitamin C and manganese and contains antioxidants.
• Grapes. Seedless red grapes add crunch and are short on prep time. Simply rinse and dry them, and they are ready to add (no need to halve grapes for fruit salad—unless you are feeling very fancy). Check out this Grape Salad too.
• Kiwi. This little green powerhouse is PACKED with vitamin C, and it makes the fruit salad (and this Strawberry Kiwi Smoothie) taste sunny.

• Banana. An extra layer of vacation vibes and natural sweetness. Its creamy texture is a nice contrast with the other fruit. Plus, they’re packed with potassium.
• Mint. Add chopped fresh mint just before serving for a special final touch and freshness (I love it on Watermelon Salad too).

For the Honey Lime Dressing

• Orange Juice + Zest. Sweet, citrusy orange juice and zest add scrumptious, refreshing flavor to the dressing.
• Lime Juice + Zest. For this recipe, lime juice is what you put on fruit salad to keep it from turning brown. It also adds a wonderful hint of acidity.
• Honey. Makes the fruit taste as sunny as a summer day.
• Vanilla Extract. The secret fruit salad dressing ingredient that will have your guests asking for the recipe.
• Poppy Seeds. A fun addition that makes this salad extra special.

The Instructions

1. Chop the Fruit. Skip the banana for now.

2. Whisk the Dressing. A liquid measuring cup works well for this.

3. Add the Dressing. You’re almost there!

4. Toss and Refrigerate. Tossing very gently is how you keep fruit salad from getting soggy.

5. Add the Banana. ENJOY!

Recipe Variations

• Fruit Salad with Lemon. Swap the lime zest and juice for lemon.
• Crunchy Fruit Salad. For some added texture and crunch, toss in some nuts (my recommendation would be almonds or pecans), cucumber, or toasted coconut. Dried fruits can also be a nice way to add some textural dimension to fruit salad recipes too.
• Summer Fruit Salad. In the summertime, this salad is wonderful with stone fruit (such as cherries, nectarines, peaches, apricots, and plums). Honeydew, cantaloupe, or watermelon are also nice choices. As for berries, grab a handful of raspberries, blackberries, and/or blueberries. If adding raspberries, wait to add them just before serving, as they are quite delicate.
• Fall Fruit Salad. Try using pears, apples, and dried cranberries (this variation is a great side dish for Christmas and Thanksgiving).
• Winter Fruit Salad. A selection of fresh oranges (e.g., blood orange or care cara), canned mandarin oranges, or pomegranate arils is a scrumptious cold-weather combination.

Storage Tips

• To Store. Fruit salad tastes best the day it is made, if you truly must it can be made before as long as none of the fruits are ones that will turn brown (like apples or bananas). About 3 days is how long fruit salad will last in the refrigerator. Serve with a slotted spoon to avoid collecting too much excess juice.
• To Freeze. Perfect for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

What to Serve with Fruit Salad

• Breakfast Food. Fruit salads are good for breakfast! Whether you go sweet with Healthy Banana Bread or savory with a Healthy Breakfast Casserole, fruit salad is a great dish to pair with breakfast recipes.
• Burgers. Freshen up your cookout spread and pair fruit salad with your favorite burger, such as a Turkey Burger, Vegan Burger, or Salmon Burger.
• Barbecue. Fruit salad goes well with barbecue recipes like Instant Pot Ribs, Crockpot BBQ Chicken, and Slow Cooker Pulled Pork.
• Turkey. Try one of the winter or fall variations (see “Recipe Variations” above) at Thanksgiving with roasted turkey.
• Dessert. Fruit salad can be a dessert! Top your fruit salad with whipped cream, and enjoy it alongside a batch of Fruit Pizza Cookies (or any of these other cookie recipes). A Midwest version would toss in some mini marshmallows too.

Recommended Tools to Make this Recipe

• Measuring Spoons. Magnetic strips keep them well organized.
• Citrus Juicer. It’s easy to press, which helps squeeze more juice.
• Measuring Cups. Microwave and dishwasher safe.

Recipe Tips and Tricks

• Better Fruit Means Better Salad. When selecting fruits, keep in mind that at the end of the day, the quality of the fruit is the most important part of a great-tasting fresh fruit salad. Therefore, my top tip for the best fruit salad recipe is to choose ripe, in-season fruit. This salad is all about the fruit. The better your fruit tastes, the better your salad will be.
• Use Pre-Cut Fruit. Don’t be afraid to purchase the pre-cut fruit for this fruit salad. For example, coring, peeling, and cutting a pineapple can be time-consuming. Save time by purchasing fresh pineapple chunks or rings, which are typically available in the grocery store produce section.
• Proper Prep. This is an easy fruit salad recipe, so the little things make a big difference. Try and chop all the fruit to roughly the same size to give the salad a nice presentation and makes it easier to eat. It is also imperative that you allow any washed fruit to dry completely before using it in the salad. Even a little extra liquid can make your salad soggy.

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Fruit Salad

The BEST fruit salad recipe! Tossed in honey-lime poppyseed dressing, this easy fruit salad tastes bright, refreshing, and is always popular.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Total Time 25 minutes minutes

Servings 12 (about 13 cups)

Calories 126kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE FRUIT SALAD:

• 1 pound fresh strawberries sliced and halved (about 3 cups)
• 1 pound diced fresh pineapple about 3 cups
• 1 pint fresh blueberries about 2 cups
• 5 kiwi fruit peeled and cut into bite-sized pieces (about 2 cups)
• 2 cups seedless red grapes
• 1 large banana* peeled and cut into bite sized pieces (about 1 cup)
• Chopped fresh mint optional

FOR THE DRESSING:

• zest of 1/2 medium orange
• juice of 1/2 the same medium orange about 3 tablespoons
• zest of 1 small lime or 1/2 small lemon
• juice of the same 1 small lime or 1/2 small lemon
• 3 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1 tablespoon poppy seeds

Instructions

• If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
  
• In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppy seeds.
  
• Pour the dressing over the fruit and with a large spoon.
  
• Toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better).
  
• Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!
  

Video

Notes

• *The banana will turn a little brown as it sits and its flavor will become more pronounced, which is why I suggest to add it just before serving. If this doesn’t bother you, feel free to add it right away.
• TO STORE: Fruit salad tastes best the day it is made, but can be refrigerated for up to 3 days. Serve with a slotted spoon to avoid collecting too many of the excesses juices.
• TO FREEZE: My favorite for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

Nutrition

Serving: 1of 12 (about 1 heaping cup) | Calories: 126kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 347mg | Fiber: 4g | Sugar: 23g | Vitamin A: 111IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 1mg

More Healthy Salads with Fruit

The options for using fruit in delicious salads are endless. Here are some of my other favorites:

Salads

Red White and Blue Quinoa Fruit Salad

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Salads

Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

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Salads

Grilled Chicken Salad

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Whether you keep them on hand for quick lunches or serve them for dinner tonight, a juicy Grilled Chicken Breast is the perfect way to upgrade any meal. Here’s how to grill perfect ones at home!

Why You’ll Love Juicy Grilled Chicken Breast

• You Can Use Them In So Many Ways. Lean, healthy, and versatile, grilled chicken breasts are full of potential (hello, Grilled Chicken Salad, BBQ Chicken Salad and Balsamic Chicken Salad!).
• This Method Is Fail-Proof. Grilled chicken often turns out dry, bland, and rubbery. (Boneless chicken breasts are tricky, right?) With a few easy tips and techniques, you can cook flavorful, tender grilled chicken breasts that are fit for adding to other recipes (like Greek Yogurt Chicken Salad or Chicken Tortilla Casserole) AND worthy of enjoyment as a stand-alone main.
• It’s Simple and Delicious. As with any method of chicken breast preparation (such as this Air Fryer Chicken Breast or Baked Chicken Breast), a few simple but critical steps will ensure your grilled chicken breast turns out juicy, moist, and well-seasoned all the way through.

How to Make a Grilled Chicken Breast

The Ingredients

• Boneless Skinless Chicken Breasts. I prefer boneless skinless chicken breasts to bone-in chicken and skin-on chicken for grilling because they minimize prep, they’re easy to eat, and they become deliciously tender and smoky on the grill. Plus, they’re rich in protein, vitamins, and iron. For tips on grilling thighs, see Grilled Chicken Thighs.

• Chicken Marinade. No matter which marinade you choose, it’s critical to create the juiciest and most flavorful chicken breast. You can also simply combine olive oil, lemon juice, kosher salt, and any of your favorite spices and herbs. Paprika, garlic powder, cumin, onion powder, oregano, thyme, and rosemary are all excellent choices.

The Directions

1. Pound the Chicken Breasts. Make sure the middle is fairly even with the ends.

2. Poke Holes in the Chicken. This will help the marinade soak in more quickly.

3. Marinate. Add the chicken to a ziptop bag with the marinade. Seal and marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 12 hours.

4. Grill Chicken. Let the chicken come to room temperature (if refrigerated). Grill chicken directly on the grill grates at 475 degrees F for 8 to 13 minutes, flipping halfway through (that’s 4 to 5 minutes on the first side and 4 to 8 minutes on the other side).

5. Let Chicken Rest. Let it rest for a few minutes, add toppings, and DIG IN!

Recipe Variations

Use this recipe as a jumping-off point for your favorite spice rub and seasonings. In addition to the go-to chicken marinade I’ve suggested in the recipe below, here are a few more ideas to get you started.

• Lemon Grilled Chicken Breast. Zest 1 additional lemon into your marinade. Finish the grilled chicken with an extra squeeze of lemon juice and additional lemon zest, if desired.
• Italian Grilled Chicken Breast. Season the chicken with Italian seasoning. Serve topped with a handful of grated Mozzarella or Parmesan cheese.
• BBQ Grilled Chicken Breast. Instead of marinating, brine the chicken by sprinkling it with kosher salt. Let sit in the refrigerator for 30 minutes. Brush off the excess salt. Baste the chicken with Barbecue Sauce before and halfway through grilling; it glazes the chicken and caramelizes, giving it lots of flavor. Serve with extra sauce for dipping.
• Buffalo Grilled Chicken Breast. Instead of brushing the chicken with BBQ sauce per the above, brush it with Buffalo sauce. Then use it to top this Buffalo Chicken Pizza.
• Teriyaki Chicken Breast. Create a marinade using 1/4 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, and 1/4 teaspoon sesame oil. Reserve 1/4 cup of the marinade to brush over the finished grilled chicken.
• Cilantro Lime Chicken Breast. Swap the lemon juice in the marinade with lime juice, then finish with fresh cilantro. Cut the chicken into bite-sized pieces for chicken tacos.

How Long to Grill Chicken Breast

The amount of time you need to grill juicy chicken breasts without them drying out will vary based on the size of the breast and how thinly you pound it.

• Small Chicken Breasts (6- to 8 ounces each): 7 to 8 minutes
• Medium Chicken Breasts (8- to 10 ounces each): 8 to 12 minutes
• Large Chicken Breasts (10 ounces or more): 14 minutes or longer

No time for cooking chicken breasts on the grill? Try making Grilled Chicken Tenders, which cook in about 6 minutes.

Storage Tips

• To Store. Refrigerate chicken in an airtight container for up to 3 days.
• To Reheat. Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve With Grilled Chicken Breasts

• Other Grilled Foods. As long as you have the grill fired up, you might as well make some Grilled Asparagus or Grilled Corn.
• Classic Cookout Sides. Make a batch of sweet-and-savory Baked Beans or pair your grilled chicken with Healthy Potato Salad.
• Salads. Add grilled chicken to Cobb Salad or serve it alongside summery Watermelon Feta Salad.

Recommended Tools to Make this Recipe

• Tongs. The ultimate grill tool!
• Instant-read Meat Thermometer. The most accurate way to ensure chicken is cooked through.
• Grill Pan. Perfect for making an indoor grilled chicken breast with grill marks and other grilled chicken recipes.

Tips for Grilling Chicken Breast Without Drying It Out

• Marinate. Marinades tenderize meat by changing its protein structure which helps it stay juicier for longer. Even 15 minutes can make a major difference in results. (Check out my go-to Chicken Marinade or Chicken Thigh Marinade!)
• Pound. Pounding the chicken to an even thickness helps it cook more evenly on the grill so the ends don’t dry out before the center cooks through.
• Poke. While not strictly required, I like to poke holes all over my chicken breast with a fork to help the marinade absorb more quickly.
• Temp It. Whether you’re making this grilled chicken breast recipe, chicken wings, skewers, or even a whole chicken, the best way to ensure your chicken is not dry is to use an instant-read thermometer to test the internal temperature. Chicken and other poultry are considered safe to eat at an internal temp of 165 degrees F in the thickest part. I typically remove my chicken around the 155 to 160-degree F mark. The carryover cooking, while the chicken rests, will bring it to temperature and ensure it is juicy, not dry.

• Rest. No matter what kind of meat you are grilling (e.g., Grilled Pork Chops or Grilled Pork Tenderloin), allowing it to rest is mandatory. Resting allows the juices to reincorporate into the protein. If you cut it right away, those yummy juices will

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Grilled Chicken Breast

The BEST grilled chicken breast and marinade recipe! An easy method for making tender, moist grilled chicken breasts every time. So Juicy!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 226kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 3/4 pounds boneless, skinless chicken breasts about 3 medium breasts
• 1 batch best Chicken Marinade* see notes
• Chopped fresh herbs crumbled feta cheese, a squeeze of lemon juice, optional for serving
• Oil for grilling

Instructions

• Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin—just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
• With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
  
• In a large ziptop bag, combine the marinade ingredients, then add the chicken.
  
• Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
  
• When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
• Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
  
• Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
• Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!

Video

Notes

• *INGREDIENT NOTE: You can use any of your favorite chicken marinades for this recipe. See the blog post above for suggestions. At a minimum, marinate the chicken in a mixture of 3 tablespoons olive oil, 2 to 4 cloves garlic, 1 1/4 teaspoons kosher salt, 1/2 teaspoon ground black pepper, and 2 to 3 tablespoons of your acid of choice (lemon juice, lime juice, red wine or balsamic vinegar, etc.). You also can toss in a few teaspoons of your favorite dried herbs (I like Italian seasoning).
• TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4); about 7 ounces | Calories: 226kcal | Protein: 42g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 127mg | Potassium: 734mg | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

More Healthy Chicken Recipes

Lean and loaded with protein, here are some of my favorite healthy chicken recipes:

Slow Cooker

Crockpot Italian Chicken

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Grilling

Fajita Chicken Kebabs

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Stir Fries

Lemon Basil Chicken

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Crispy, juicy, and super flavorful, this homemade Chicken Tenders Recipe leaves fast food chicken tenders in the dust! Best of all, you don’t even need to fry them—just pop them in the oven for an easy weeknight dinner.

Why You’ll Love these Crispy Chicken Tenders

• Family Friendly. Kids LOVE this recipe (my 4 nieces can attest, they eat them every week), but it’s wholesome and elevated enough to be enjoyed by adults.
• Nostalgic. When I was a kid, my default fast food order was chicken tenders with honey for dipping. Now that I’m a respectable adult, I make this chicken tenders recipe at home—and instead of straight-up honey, I whip up a creamy honey mustard dipping sauce.
• Healthy. Unlike heavy drive-through fare, homemade chicken tenders are healthy and something you can feel good enjoying on a regular basis (like these Grilled Chicken Tenders and Air Fryer Chicken Tenders!).
• Freezer-Friendly. Make a big batch in bulk, then pop them into the oven straight from frozen. Who needs the kind in the box?!

About This Homemade Chicken Tenders Recipe

Today’s baked chicken tenders recipe combines delightfully crispy chicken with a honey mustard sauce that’s creamy, tangy, and juuuust sweet enough to make things interesting.

Don’t be mistaken, though—there’s more to these chicken tenders than that crispy baked coating. There’s also a sweet and tangy buttermilk honey marinade, along with mustard beaten into the egg that you’ll use for dredging.

The marinade locks in the moisture and gives the chicken tenders a lightly sweet, zippy flavor, while the crunchy Panko bakes into a crispy, golden crust. It’s like a down-sized version of my Baked Fried Chicken!

After you make this baked chicken tenders recipe, you will never want to eat fast food nuggets ever again.

How to Make Chicken Tenders

Lucky for me (and you), making your own baked chicken tenders from scratch is quick and easy.

The Ingredients

For the Chicken Tenders:

• Kosher Salt. Kosher salt crystals are larger than table salt, so if you substitute table salt, you’ll need to use about 1/4 less.
• Smoked Paprika. Smoked paprika is one of those magical ingredients that belongs in every kitchen pantry. You can use regular sweet paprika, but it doesn’t have that nice, smoky flavor.
• Onion Powder and Garlic Powder. The classics help season these tenders!
• Honey. Use a runny honey—an everyday kind of honey, not the fancy spreadable stuff.
• Low-Fat Buttermilk. For the marinade of our dreams.
• Chicken Tenderloins or Boneless Skinless Chicken Breasts. If you use chicken breasts, cut them into 3/4-inch strips.
• Whole Wheat Panko Bread Crumbs. Regular Panko is fine too if you can’t find whole wheat.
• Extra-Virgin Olive Oil. For our breading.
• Egg Whites. Or simply use one large egg.
• Dijon Mustard. Whisked together with the eggs for the dredging.

For the Creamy Honey Mustard Dipping Sauce:

• Non-Fat Plain Greek Yogurt. Gives us that tang!
• Dijon Mustard and Honey. Making sauce is creamy, tangy, and perfectly sweet.

The Directions

1. Marinade. The chicken tenders should sit in the buttermilk marinade for 30 minutes.

2. Make the Breading. Do this in a wide, shallow dish.

3. Make the Wet “Dip”. This will help the breadcrumbs stick.

4. Get Ready for Dredging. This process is easier if everything is in a line.

5. Dredge. Dip each chicken tender into the egg mixture, followed by the breadcrumbs, then place the chicken tender on a wire rack set on a baking sheet.

6. Bake. 350 degrees F for 15 to 20 minutes, or until the chicken tenders golden brown and the juices run clear.

7. Make the Dipping Sauce. Serve the baked chicken tenders with the sauce and ENJOY!

Seasoning Ideas

• Cajun Baked Chicken Tenders. Skip the smoked paprika, garlic powder, and onion powder and use Cajun seasoning instead. You’ll also want to skip the mustard in the egg whites.
• Herbed Chicken Tenders. Use Italian-style panko breadcrumbs, or add Italian seasoning to the breadcrumb mixture instead of paprika. You can also add Parmesan cheese to the breadcrumbs if you’d like. (Skip the mustard in the egg whites here, too.)
• Spicy Chicken Tenders. Instead of mustard, whisk your favorite hot sauce into the egg white mixture, then add cayenne pepper to the breading. Pair your fiery chicken tenders with cool ranch dressing.
• Crispy Asian Chicken Tenders. Perfect for pairing with sweet-and-sour sauce!

Storage Tips

• To Store. Refrigerate baked chicken tenders in an airtight storage container for up to 3 days.
• To Reheat. Reheat leftovers in the oven at 350 degrees F or in the air fryer. In a pinch, you can use the microwave, but the exterior won’t be as crispy.
• To Freeze. Arrange the chicken tenders in a single layer on a parchment-lined baking sheet. Freeze just until solid, then transfer the frozen tenders to an airtight container or freezer bag and freeze for up to 3 months. Reheat directly from frozen.

What to Serve With This Chicken Tenders Recipe

• Salad. This Arugula Salad would be a tasty, fresh side dish, or do a deli-style salad like Healthy Potato Salad.
• Vegetables. Roasted Frozen Broccoli is a healthy side for these tenders and it will add some fiber to your dinner!
• Fries. For a crowd-pleasing side, serve your tenders with Crispy Baked Fries or go low-carb with Zucchini Fries.

Recommended Tools to Make this Recipe

• Tongs. While you can use your hands (or a single hand, as described below) for this chicken tenders recipe, tongs will keep your fingers from getting coated in panko.
• Stainless Steel Breading Set. This ingenious little set has connected shallow dishes to minimize the mess when you’re breading chicken and veggies.
• Wire Baking Rack. For crispy chicken tenders in the oven, a wire rack is key. Like an air fryer basket, it allows the hot air to circulate all around the tenders so the bottoms don’t steam and get soggy.

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Chicken Tenders Recipe

Crispy, juicy and oh-so-flavorful, this homemade baked chicken tenders recipe leaves fast food versions in the dust. A true family favorite!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 12 chicken tenders

Calories 412kcal

Author Erin Clarke / Well Plated

Ingredients

For the Honey Mustard Chicken Tenders:

• 1 tablespoon kosher salt plus 1/2 teaspoon, divided
• 2 teaspoons smoked paprika divided
• 1 teaspoon onion powder divided
• 1 teaspoon garlic powder divided
• 1 tablespoon honey
• 1 cup low fat buttermilk*
• 1 1/2 pounds chicken tenderloins or boneless skinless chicken breasts cut into 3/4-inch strips (about 12 strips total)
• 2 cups whole wheat Panko bread crumbs if you can’t find whole wheat, swap regular Panko*
• 2 tablespoons extra virgin olive oil
• 2 egg whites, lightly beaten or 1 large egg
• 1 tablespoon Dijon mustard

For the Creamy Honey Mustard Dipping Sauce:

• 1/2 cup non-fat plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon honey plus 1 teaspoon, plus additional to taste
• Pinch salt

Instructions

• For the Honey Mustard Chicken Tenders: In a large bowl, combine 1 tablespoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder in a large bowl. Add the buttermilk and honey and whisk until well combined. Add the chicken tenders, toss to coat, then let stand at room temperature for 30 minutes. (Do not allow to sit longer, or the chicken will become too salty.)
  
• In a large, shallow dish (a 9×13-inch pan works well), combine the Panko breadcrumbs and remaining 1/2 teaspoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder. Drizzle the oil over the top, then toss to moisten.
  
• In a second shallow dish, whisk together the egg whites and mustard.
  
• Preheat oven to 350ºF. Line a rimmed baking sheet with foil, then place an ovenproof wire rack on top of it. Coat the rack with cooking spray.
  
• Arrange the bowls in a line from left to right as follows: egg white dish; Panko breadcrumbs; baking sheet. Working with a few pieces of chicken at a time, with your left hand, remove the chicken from the marinade and shake off any excess (this is the “wet” hand). Still with your left hand, dip the chicken into egg mixture, turning to coat all sides, then place in breadcrumb mixture. With your right hand (the “dry” hand), pat the chicken on all sides with the breadcrumbs, pressing them on lightly so that the chicken is well coated. Still with your dry hand, place the chicken on the baking sheet, leaving a little space between each. Repeat for remaining tenders.
  
• Bake the chicken until golden brown and the juices run clear, 15-20 minutes.
  
• While the chicken bakes, stir the dip ingredients together in a small bowl: Greek yogurt, Dijon, honey, and salt. Taste and add additional honey as desired. Serve chicken hot or at room temperature with the dip.
  

Notes

• No buttermilk? Stir 1 cup regular milk (1% or 2% is preferable) together with 1 tablespoon white vinegar or lemon juice and let sit 5 minutes. Stir once more then use in the recipe as directed.
• You can also use regular, unseasoned breadcrumbs in place of Panko, but the chicken tenders will not be as crispy.
• Nutritional information for this recipe is a rough estimate, because much of the marinade is discarded. Use this information as a guide only. You can also calculate it yourself and tweak ingredient amounts at myfitnesspal.com
• TO STORE: Refrigerate baked chicken tenders in an airtight storage container for up to 3 days.
• TO REHEAT: Reheat leftovers in the oven at 350 degrees F or in the air fryer. In a pinch, you can use the microwave, but the exterior won’t be as crispy.
• TO FREEZE: Arrange the chicken tenders in a single layer on a parchment-lined baking sheet. Freeze just until solid, then transfer the frozen tenders to an airtight container or freezer bag and freeze for up to 3 months. Reheat directly from frozen.

Nutrition

Serving: 3chicken strips with 3 tablespoons sauce | Calories: 412kcal | Carbohydrates: 35g | Protein: 46g | Fat: 1g | Saturated Fat: 2g | Cholesterol: 107mg | Fiber: 4g | Sugar: 6g

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A chicken dinner is always a winner! Here are some of my favorites:

Main Dishes

Smoked Chicken Thighs

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Burrito Bowl

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Stir Fries

Chicken Stir Fry

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Delightfully crispy, surprisingly healthy, and incredibly easy—these Air Fryer Sweet Potato Fries have it all! Pair them with your favorite dipping sauce and just try not to eat them all.

A dead ringer for their deep-fried counterparts, these air fryer sweet potato fries have the irresistibility of your restaurant favorites but with a fraction of the oil (you can even make air fryer sweet potato fries with NO oil if you prefer).

As with these baked Sweet Potato Fries and Sweet Potato Wedges, there’s ZERO deep frying, but the fries are still golden and crisp.

They’re a guilt-free, healthy side dish you can enjoy as often as you please.

As a bonus, these air fryer sweet potato fries are easy and weeknight-friendly too, especially when paired with Air Fryer Hamburgers.

How to Make Crispy Air Fryer Sweet Potato Fries

This recipe has all the tips you need to make sure your sweet potato fries don’t get soggy. (Nope, you don’t need to soak your sweet potato fries in water!)

Season these healthy fries however you please, and dip to your heart’s content.

The Ingredients

• Sweet Potatoes. An excellent source of fiber, beta carotene, potassium, and more, sweet potatoes are a nutritional powerhouse. (Love ‘em? Be sure to check out these yummy oven Roasted Sweet Potatoes. Or try this Air Fryer Sweet Potato recipe if you don’t want fries.)

• Olive Oil. 2 teaspoons per pound of sweet potato is all the oil you need to air fry them with success.

• Seasonings. Keep it simple with salt and pepper or switch it up with your favorite seasoning blends. Garlic and paprika are our go-to’s; see below for more ideas.

The Directions

1. Peel and cut the sweet potatoes lengthwise into strips. Then, preheat the air fryer.

2. Drizzle with oil and sprinkle with seasoning.

3. For extra crispiness, place in the air fryer in one layer.

4. Air fry sweet potato fries for 4 minutes, flip, then continue for 4 to 8 additional minutes, until they’re as crispy as you’d like. Sprinkle with a bit more salt. Enjoy!

Keeping Sweet Potato Fries from Getting Soggy

If your air fryer fries are soggy, it is likely because you over-crowded them in the basket. The sweet potatoes steam when crowded together, instead of air frying.

• For the best, most crispy results, cook the fries in a single layer so that the air has room to circulate.
• For decent results, you can cook up to two layers of sweet potato fries at once. Be sure the layers are not tightly packed and toss the fries in the basket often to promote even cooking.

Some recipes call for soaking the sweet potatoes in water prior to cooking them to help remove some of the starch and make the fries more crispy.

When making fries with sweet potatoes, I found this step didn’t make enough of a difference to be worth the effort. (Save soaking for Baked French Fries and Air Fryer Potato Wedges; regular potatoes have more starch than sweet potatoes, so soaking does make an important difference!)

Sweet Potato Seasoning Ideas

• Cajun Sweet Potato Fries. Toss the fries in your favorite Cajun seasoning. Wait to season with salt to taste at the end, since Cajun seasoning blends typically already contain salt.
• Spicy Sweet Potato Fries. Add 1/4 teaspoon cayenne pepper.
• Parmesan Sweet Potato Fries. Top your air fried sweet potato fries with 1 to 2 tablespoons of freshly grated Parmesan.
• Sweet Sweet Potato Fries. Toss the sweet potatoes with salt, a pinch of cinnamon, and a pinch of brown sugar.

Storage Tips

• To Store. Refrigerate leftover sweet potato fries in an airtight container for up to 3 days.
• To Reheat. For the best results, reheat leftover fries in the air fryer at 375 degrees F or in a 400 degrees F oven (I like to preheat the pan in the oven while it warms up); spread the fries in a single layer on the hot pan and recrisp. Air fryer fries reheat better than regular fries, since the lesser amount of oil prevents them from getting soggy.
• To Freeze. Freeze fries in a single layer on a baking sheet until solid. Transfer to an airtight container or ziptop bag and freeze for up to 3 months. Reheat directly from frozen.

What to Serve With Air Fryer Sweet Potato Fries

• Sandwiches. Pair your crispy sweet potato fries with my Apple Grilled Cheese with Turkey or Spicy Chicken Sandwich.
• Burgers. You can’t beat burgers and fries! Try my Blue Cheese Burger or make it meatless with my Portobello Mushroom Burger.
• Sauces and Toppings. Go to town and top these sweet potato fries with Instant Pot Chili and cheese, or keep it simple with a side of ketchup, ranch dressing, or homemade Barbecue Sauce for dipping.

Recommended Tools to Make this Recipe

• Chef Knife. This 8-inch chef knife is made from a single piece of steel and stays sharper for longer.
• Cutting Board. A durable, non porous, polypropylene cutting board that doesn’t dull knives.
• Air Fryer. This 5.5-quart Ninja air fryer preheats fast, thoroughly circulates air for prime crispiness, and cleans in a breeze.

I hope you fight over these sweet potato fries as much as we do. And I mean that in the best possible way!

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Air Fryer Sweet Potato Fries

These crispy air fryer sweet potato fries use only 2 teaspoons of oil. Seasoned to perfection, they're a healthy way to enjoy fries at home!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 3 to 4 people

Calories 91kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 large or 2 small/medium sweet potatoes about 1 pound
• 2 teaspoons extra virgin olive oil*
• 1/2 teaspoon kosher salt plus additional for serving
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• Chopped fresh chives

Instructions

• Scrub the sweet potatoes and peel if desired (I leave the peels on). Cut the sweet potatoes in half lengthwise. Turn the halves cut-side down onto your cutting board, the slice each half lengthwise into 1/4-inch-wide strips (a mandoline is the best way to get even fries; watch your fingers!).
  
• Turn the strips on their sides and cut each into 1/4-inch sticks. If the sticks are long, slice them in half crosswise so that your fries are about 3 to 4 inches. Transfer the fries to a large mixing bowl.
• To keep the fries warm between batches, preheat the oven to 200°F and keep a baking sheet handy.
• Drizzle the sweet potato fries with the oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss to coat, making sure the spices and oil are well distributed.
  
• Preheat the air fryer to 375°F according to the manufacturer’s instructions. (For my air fryer, that is 3 minutes of preheat time).

FOR SOMEWHAT CRISPY, HIGHLY SATISFYING SWEET POTATO FRIES IN FEWER BATCHES:

• Place the potatoes in the air fryer basket, doing no more than two layers (my air fryer is 5 1/2 quarts and I can add about 1/3 of the fries). Make sure the fries have plenty of room so that the air can circulate. Cook the sweet potato fries for 5 minutes.
• Slide the basket out and use tongs to toss. Return to the air fryer and continue cooking for 5 to 7 additional minutes, until browned at the edges and crispy. The time can vary by several minutes based on your air fryer model and how done you like your fries. Check often during the last few minutes to make sure the fries don’t burn.

FOR SUPER CRISPY SWEET POTATO FRIES IN MORE BATCHES:

• Place the sweet potatoes in just one layer in the basket, being careful that they do not overlap. Cook for 4 minutes, slide the basket out and flip, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like (again, the time will vary based on your model, so check them several times and adjust as needed).
  
• Remove the sweet potato fries to a baking sheet or a serving plate and immediately sprinkle with an additional pinch of kosher salt. Repeat with remaining sweet potatoes, keeping the cooked fries warm in the oven between batches as desired. Top with chives and enjoy!
  

Video

Notes

• *You can make the sweet potato fries with no oil if you prefer, but they will not be as crisp. Be sure to coat the fryer basket very well with nonstick spray.
• In the recipe video, I am making a curry variation with salt, black pepper, and 1 tablespoon curry powder.
• TO STORE: Refrigerate leftover sweet potato fries in an airtight container for up to 3 days.
• TO REHEAT: For the best results, rewarm leftover fries in the air fryer at 375°F or in a 400°F oven (I like to preheat the pan in the oven while it warms up); spread the fries in a single layer on the hot pan and recrisp. Air fryer fries reheat better than regular fries, since the lesser amount of oil inherently prevents them from getting soggy.
• TO FREEZE: Freeze fries in a single layer on a baking sheet until solid. Transfer to an airtight container or ziptop bag and freeze for up to 3 months. Reheat directly from frozen.

 

 

Nutrition

Serving: 1of 3 | Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10853IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

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It’s always good to have some back-pocket sides to round out your dinner. Here are some of my favorite side dish recipes:

Side Dishes

Zucchini Fries

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Grilled Sweet Potato Fries

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Air Fryer Brussels Sprouts

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