Author: 2mrecipes

Slow Cooker Barbequed Beef Ribs are the ultimate hands-off comfort meal. Meaty beef ribs slowly simmer in a sweet, smoky BBQ sauce until they’re unbelievably tender—falling off the bone and coated in sticky, rich flavor. The slow cooker does all the work, turning tough ribs into melt-in-your-mouth perfection.

This recipe layers simple pantry ingredients—BBQ sauce, brown sugar, spices, and a splash of vinegar—over seasoned beef ribs and lets low, slow heat create deep flavor. By the time they’re done, you’ll have ribs that are juicy, saucy, and ready to pile high on a plate with your favorite sides.

Perfect for weekends, game days, or whenever you want maximum flavor with minimum effort, these Slow Cooker Barbequed Beef Ribs are the kind of dinner that feels special but doesn’t keep you stuck in the kitchen.

Why You’ll Love This Recipe

Fall-Off-the-Bone Tender – Slow cooking transforms beef ribs into juicy, pull-apart meat.
Sweet & Smoky Sauce – A simple doctored BBQ sauce coats every rib.
Hands-Off Cooking – Let the slow cooker do the work while you go about your day.
Perfect for Sharing – Great for family dinners, potlucks, or casual weekend feasts.

Ingredients

For the Ribs:

• 3–4 lb (1.3–1.8 kg) beef short ribs or beef back ribs
• 1–2 tbsp olive oil (for searing, optional but recommended)
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder

For the BBQ Sauce Mixture:

• 1½ cups BBQ sauce (your favorite)
• ¼ cup ketchup
• ¼ cup brown sugar, packed
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard (optional)
• ½ tsp liquid smoke (optional, for extra smokiness)
• 1–2 cloves garlic, minced

Optional Garnish:

• Chopped fresh parsley
• Extra BBQ sauce for serving

Instructions

Prep and Season the Ribs
Pat the beef ribs dry with paper towels.
In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder.
Rub the spice mixture all over the ribs, coating them evenly.

Sear the Ribs (Optional but Adds Flavor)
Heat olive oil in a large skillet over medium-high heat.
Sear the ribs in batches, 2–3 minutes per side, until browned.
Transfer seared ribs to the slow cooker. (If skipping searing, place seasoned ribs directly into the slow cooker.)

Make the BBQ Sauce Mixture
In a bowl or large measuring cup, whisk together BBQ sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard (if using), liquid smoke (if using), and minced garlic until smooth.

Add to the Slow Cooker
Pour the BBQ sauce mixture evenly over the ribs in the slow cooker, making sure they’re well coated.
Cover with the lid.

Slow Cook the Ribs
Cook on LOW for 7–8 hours or HIGH for 4–5 hours, or until the ribs are very tender and the meat is pulling away from the bones.

Optional: Thicken/Caramelize the Sauce
Carefully remove the ribs to a baking sheet lined with foil (they’ll be very tender).
Pour some of the cooking sauce into a small saucepan and simmer for 5–10 minutes to thicken slightly, if desired.
Brush the ribs with some of the thickened sauce.
For a sticky, caramelized finish, broil ribs in the oven on HIGH for 3–5 minutes, watching closely so they don’t burn.

Serve
Transfer ribs to a serving platter and drizzle with extra sauce.
Garnish with chopped parsley if desired.
Serve hot with extra BBQ sauce and your favorite sides (mashed potatoes, coleslaw, cornbread, or roasted veggies).

Nutritional Information

(Approximate per serving, 1 of 6)

• Calories: ~580
• Protein: 33g
• Fat: 39g
• Carbohydrates: 24g
• Sugar: 20g
• Fiber: 1g

(Values will vary based on cut of ribs and BBQ sauce used.)

Tips for Success

Choose Meaty Ribs – Look for ribs with plenty of meat for the best, most satisfying result.
Sear for Extra Flavor – Browning the ribs before slow cooking adds depth and a richer taste.
Don’t Skimp on Time – Low and slow gives you the most tender, fall-off-the-bone texture.
Finish Under the Broiler – A quick broil with extra sauce gives a sticky, caramelized exterior just like oven or grill BBQ.

Why This Recipe Works

Beef ribs are full of connective tissue and fat that break down beautifully with long, gentle heat. The slow cooker keeps the environment moist and controlled, so the ribs slowly soak in flavor while becoming incredibly tender.

The easy homemade BBQ mixture adds layers of sweet, tangy, and smoky notes that complement the richness of the beef. A final broil step concentrates the sauce on the outside, giving you that irresistible sticky-glazed finish. These Slow Cooker Barbequed Beef Ribs deliver all the satisfaction of BBQ ribs with almost no active cooking time.

Grilled Surf and Turf Skewers with Chimichurri bring together tender steak, succulent shrimp, and a bright, garlicky herb sauce in every bite. The steak and shrimp are marinated, skewered, and grilled until lightly charred and juicy, then finished with a generous drizzle of fresh chimichurri that adds a punch of brightness and heat.

This recipe combines simple ingredients—steak, shrimp, olive oil, garlic, lemon, and fresh herbs—for a meal that feels restaurant-worthy but is surprisingly easy to make. Serve these skewers over rice, grilled veggies, or a simple salad and you’ve got a complete, flavor-packed dinner that’s perfect for warm evenings or backyard gatherings.

Perfect for BBQ parties, date nights, or whenever you want something a little special off the grill, these Grilled Surf and Turf Skewers with Chimichurri are a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

Steak + Shrimp Combo – Juicy beef and tender shrimp on one skewer for the best of both worlds.
Bold Chimichurri Flavor – Fresh parsley, garlic, and vinegar bring brightness and zip.
Grill-Friendly & Fast – Cooks in minutes once the grill is hot.
Perfect for Entertaining – Impressive to serve, easy to eat, and customizable.

Ingredients

For the Surf and Turf Skewers:

• 1 lb (450 g) sirloin, ribeye, or strip steak, cut into 1–1½ inch cubes
• 1 lb (450 g) large shrimp, peeled and deveined (tail-on optional)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional, for gentle heat)
• Wooden or metal skewers (soak wooden skewers in water for 20–30 minutes)

For the Chimichurri Sauce:

• 1 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped (optional but nice)
• 3–4 garlic cloves, minced
• ½ cup olive oil
• 2–3 tbsp red wine vinegar (to taste)
• 1–2 tbsp fresh lemon juice
• ½–1 tsp red pepper flakes (to taste)
• ½ tsp dried oregano
• Salt and black pepper, to taste

Optional for Serving:

• Extra lemon wedges
• Grilled vegetables or rice
• Crusty bread to soak up the sauce

Instructions

Marinate the Steak and Shrimp
In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, pepper, and red pepper flakes (if using).
Place steak cubes in one bowl and shrimp in another. Divide the marinade between them (more for steak, less for shrimp), tossing to coat.
Cover and marinate in the fridge:

• Steak: 30–60 minutes
• Shrimp: 15–30 minutes (no longer or it can get mushy)

Make the Chimichurri
In a medium bowl, combine chopped parsley, cilantro (if using), minced garlic, red pepper flakes, dried oregano, salt, and black pepper.
Stir in olive oil, red wine vinegar, and lemon juice.
Taste and adjust with more salt, pepper, vinegar, or lemon to balance brightness and richness.
Let sit at room temperature while you grill so the flavors meld.

Preheat the Grill
Preheat your grill or grill pan to medium-high heat. Oil the grates lightly to help prevent sticking.

Assemble the Skewers
Thread steak and shrimp alternately onto skewers, leaving a bit of space between each piece so they cook evenly.
For best results, you can also make separate skewers for steak and shrimp if you want more control over doneness (shrimp cook faster).

Grill the Skewers
Place skewers on the hot grill.
For mixed skewers: grill 2–3 minutes per side, turning as needed, until shrimp are pink and opaque and steak is cooked to your desired doneness (medium or medium-rare works well).
For separate skewers:

• Shrimp: about 2 minutes per side
• Steak: 3–4 minutes per side, depending on thickness and preferred doneness
  Remove to a platter and let rest for a few minutes.

Serve with Chimichurri
Spoon chimichurri sauce generously over the grilled surf and turf skewers.
Serve with extra chimichurri on the side, plus lemon wedges, grilled vegetables, rice, or bread as desired.

Nutritional Information

(Approximate per serving, 1 of 4, including chimichurri)

• Calories: ~420
• Protein: 32g
• Fat: 29g
• Carbohydrates: 3g
• Sugar: 0g
• Fiber: 1g

Tips for Success

Don’t Over-Marinate the Shrimp – 15–30 minutes is plenty; longer can change the texture.
High Heat is Key – A hot grill gives you char on the outside while keeping the steak juicy and shrimp tender.
Separate Skewers for Control – Put steak on some skewers and shrimp on others if you’re worried about overcooking.
Fresh Herbs Only – Chimichurri relies on fresh parsley (and cilantro) for bright, clean flavor—skip dried herbs here.

Why This Recipe Works

Marinating the steak and shrimp in a simple mix of olive oil, lemon, garlic, and spices builds flavor and keeps everything juicy on the grill. The high heat quickly sears the outside, creating char and smokiness while keeping the inside tender.

The chimichurri adds a sharp, herby contrast to the rich surf and turf, with vinegar and lemon cutting through the fat and garlic tying everything together. Served on skewers, it’s easy to portion, serve, and eat—perfect for both casual dinners and special occasions.

Grilled Surf and Turf Skewers with Chimichurri give you a complete, restaurant-worthy flavor experience in a fun, grill-friendly format.

Mouthwatering Low-Carb Crack Slaw is a fast, skillet-cooked dish that packs in all the flavors of an egg roll—without the wrapper or the carbs. Ground meat, shredded cabbage, and carrots are sautéed with garlic, ginger, soy sauce, and sesame oil to create a savory, slightly tangy, totally addictive bowl that’s ready in minutes.

It’s the kind of meal you make once and then crave over and over again. With its juicy meat, tender-crisp cabbage, and punchy seasonings, this low-carb stir-fry hits all the right notes: salty, garlicky, a little spicy, and full of texture.

Perfect for busy nights, meal prep, or when you want something satisfying that still fits a low-carb or keto-style way of eating, this Mouthwatering Low-Carb Crack Slaw is a one-pan wonder you’ll come back to again and again.

Why You’ll Love This Recipe

Low-Carb & Satisfying – All the egg roll flavor, none of the wrapper.
Fast & Easy – One skillet and about 30 minutes from start to finish.
Packed with Flavor – Garlic, ginger, soy, and sesame keep every bite exciting.
Great for Meal Prep – Reheats well for quick lunches or dinners.

Ingredients

For the Crack Slaw:

• 1 lb (450 g) ground beef, pork, turkey, or chicken
• 2 tbsp olive oil or avocado oil (divided, if needed)
• 3 cups green cabbage, finely shredded (or coleslaw mix)
• 2 cups red cabbage, finely shredded (optional, for color)
• ½ cup shredded carrot (or use coleslaw mix that includes carrot)
• 3 green onions, sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)

For the Sauce:

• 3 tbsp soy sauce or tamari (use gluten-free if needed)
• 1–2 tbsp rice vinegar (to taste)
• 1 tbsp sesame oil
• 1–2 tsp Sriracha or other hot sauce (optional, to taste)
• ½ tsp garlic powder (optional, for extra flavor)
• Salt and black pepper, to taste

For Garnish (Optional):

• Sesame seeds
• Extra sliced green onions
• Lime wedges

Instructions

Brown the Meat
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
Add the ground meat and cook, breaking it up with a spatula, until browned and cooked through. Season lightly with salt and pepper.
If there is a lot of excess fat, drain off some, leaving about 1–2 tablespoons in the pan for flavor.

Sauté Aromatics
Add the white parts of the green onions, minced garlic, and ginger to the skillet.
Cook for 30–60 seconds, stirring, until fragrant.

Add the Cabbage and Carrots
Add shredded cabbage and carrots to the skillet.
Drizzle with the remaining 1 tablespoon of oil if needed.
Cook, tossing frequently, for 5–7 minutes, until the cabbage is tender but still slightly crisp.

Make the Sauce
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, Sriracha (if using), garlic powder (if using), and a bit of black pepper.

Combine and Season
Pour the sauce over the meat and cabbage mixture.
Toss well to coat everything evenly.
Cook for another 2–3 minutes, allowing the flavors to meld and the cabbage to reach your preferred tenderness.
Taste and adjust seasoning with more soy sauce, vinegar, or hot sauce as desired.

Serve
Remove from heat.
Stir in the green parts of the green onions.
Top with sesame seeds and extra green onions if desired.
Serve hot in bowls as-is, or over cauliflower rice for an extra-filling low-carb meal.

Nutritional Information

(Approximate per serving, 1 of 4 – using ground beef and no cauliflower rice)

• Calories: ~330
• Protein: 22g
• Fat: 24g
• Carbohydrates: 10g
• Net Carbs: ~7g
• Fiber: 3g

Tips for Success

Don’t Overcook the Cabbage – Keep it slightly crisp for better texture.
Adjust the Heat – Add more or less Sriracha or red pepper flakes depending on your spice tolerance.
Mix Up the Protein – Use ground pork for classic egg roll flavor, or turkey/chicken for a leaner option.
Make It Meal Prep-Friendly – Divide into containers with cauliflower rice for grab-and-go low-carb lunches.

Why This Recipe Works

Browning the meat first builds a savory base, and then cooking the aromatics directly in the same pan layers on flavor. The shredded cabbage and carrots cook quickly and absorb the soy, sesame, and vinegar mixture, giving you a stir-fry that tastes like the inside of an egg roll without any deep frying or wrappers.

The balance of salty, tangy, and spicy notes keeps the dish from tasting heavy, even though it’s hearty and filling. With its low-carb profile, fast prep, and big flavor, this Mouthwatering Low-Carb Crack Slaw is a go-to recipe for busy nights and satisfying, guilt-free meals.

Dump and Bake Meatball Casserole is the ultimate lazy-day comfort food. Everything—pasta, sauce, broth, and meatballs—gets added to one baking dish, covered with cheese, and baked until the pasta is tender, the meatballs are hot and juicy, and the top is golden and bubbly. No boiling pasta, no browning meatballs—just mix, bake, and dig in.

This recipe uses simple pantry and freezer staples like jarred marinara, frozen (or pre-cooked) meatballs, and shredded cheese to create a hearty, family-friendly dinner with almost zero effort. The oven does all the work while you handle everything else.

Perfect for busy nights, family gatherings, or “I don’t feel like cooking” days, this Dump and Bake Meatball Casserole is the kind of meal that feels cozy and homemade without a lot of dishes or prep.

Why You’ll Love This Recipe

True Dump-and-Bake – No pre-cooking the pasta or meatballs. Mix, cover, and bake.
Hearty & Comforting – Saucy pasta, juicy meatballs, and gooey melted cheese.
Family-Friendly – Kids and adults both love it. Great for picky eaters.
Perfect for Busy Nights – Minimal prep and cleanup with one baking dish.

Ingredients

For the Casserole:

• 2 cups uncooked short pasta (penne, ziti, rotini, or similar)
• 1 (24–26 oz / 680–730 g) jar marinara or pasta sauce
• 2 cups low-sodium chicken broth or water
• 1 lb (450 g) frozen fully cooked meatballs
  (or homemade/pre-cooked meatballs)
• 1 tsp Italian seasoning (or a mix of dried basil and oregano)
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste

For the Topping:

• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese (optional)
• Optional garnish: chopped fresh parsley or basil

Instructions

Preheat and Prep the Dish
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch (or similar) baking dish with cooking spray or a little oil.

Dump in the Pasta and Sauce
Add uncooked pasta to the baking dish.
Pour the jar of marinara sauce and the chicken broth (or water) over the pasta.
Add Italian seasoning, garlic powder, onion powder, a pinch of salt, and black pepper.
Stir everything together in the dish until the pasta is coated and the liquid is evenly distributed.

Add the Meatballs
Nestle the frozen (or pre-cooked) meatballs evenly over the pasta mixture.
They don’t need to be fully submerged, but try to tuck them in slightly so they warm through evenly.

Cover and Bake
Cover the baking dish tightly with aluminum foil.
Bake at 375°F (190°C) for 35–40 minutes, or until the pasta is tender and the meatballs are heated through.
Carefully remove the foil (watch out for steam) and stir gently to mix the sauce, pasta, and meatballs.

Add the Cheese and Finish Baking
Sprinkle shredded mozzarella evenly over the top, followed by Parmesan if using.
Return the casserole to the oven, uncovered, and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
If you like a more browned top, you can broil for 1–2 minutes at the end—just keep a close eye on it.

Rest and Serve
Remove from the oven and let the casserole rest for about 5–10 minutes so it thickens slightly and is easier to scoop.
Garnish with chopped fresh parsley or basil, if desired.
Serve hot, straight from the baking dish.

Nutritional Information

(Approximate per serving, 1 of 6)

• Calories: ~520
• Protein: 26g
• Fat: 23g
• Carbohydrates: 52g
• Sugar: 9g
• Fiber: 4g

Tips for Success

Cover Tightly – Sealing with foil helps the pasta cook properly in the sauce and broth.
Stir After First Bake – A quick stir after the initial bake helps redistribute the sauce and pasta so nothing dries out.
Adjust the Sauce – If you like it extra saucy, add an extra ½ cup of broth or a bit more marinara.
Use Fully Cooked Meatballs – They just need to heat through, which keeps this truly dump-and-bake.

Why This Recipe Works

Using uncooked pasta and frozen fully cooked meatballs keeps prep minimal while the oven and steam do all the work. The pasta cooks in a flavorful mixture of marinara and broth, absorbing the sauce instead of water, which makes every bite rich and tasty.

Melty mozzarella and Parmesan on top add gooey, cheesy comfort and lock in moisture. The result is a complete, hearty meal in one dish with layers of flavor and texture—perfect for weeknights when you want maximum comfort with minimum effort.

Tender Chicken Curry Simmered in Coconut & Spices is a cozy, deeply flavorful dish where juicy pieces of chicken gently simmer in a rich, coconut-based sauce infused with warm spices, garlic, and ginger. The result is a velvety curry with a mellow heat, fragrant aroma, and a sauce that begs to be spooned over rice or scooped up with warm flatbread.

This recipe brings together creamy coconut milk, simple pantry spices, and fresh aromatics to create a curry that tastes like something from your favorite takeout spot—but made at home with everyday ingredients. It’s indulgent without being heavy and flexible enough to adjust the spice level to your liking.

Perfect for weeknight dinners, cozy weekends, or meal prep, this Tender Chicken Curry Simmered in Coconut & Spices is the kind of dish that feels special but is easy enough to put on regular rotation.

Why You’ll Love This Recipe

Tender, Juicy Chicken – Simmering in coconut sauce keeps the chicken moist and flavorful.
Rich & Creamy Sauce – Coconut milk gives the curry a silky, luxurious texture.
Warm, Layered Spices – Curry powder, cumin, turmeric, and garam masala build deep flavor.
Perfect with Rice or Naan – A complete, comforting meal in one bowl.

Ingredients

For the Coconut Chicken Curry:

• 1½ lb (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tbsp vegetable oil or ghee
• 1 medium onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (mild or medium, to taste)
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground turmeric
• ½–1 tsp chili powder or cayenne (optional, to taste)
• 2 tbsp tomato paste
• 1 can (14 oz / 400 ml) full-fat coconut milk
• ½–1 cup low-sodium chicken broth or water (as needed for sauce thickness)
• 1 tsp garam masala (optional, for finishing)
• 1–2 tbsp fresh lime or lemon juice (to taste)
• Salt and black pepper, to taste

For Serving & Garnish:

• Cooked basmati or jasmine rice
• Fresh cilantro, chopped
• Lime or lemon wedges
• Optional: warm naan or flatbread

Instructions

Season the Chicken
Pat chicken pieces dry with paper towels.
Season lightly with salt and black pepper; set aside.

Sauté the Aromatics
In a large deep skillet or pot, heat the oil over medium heat.
Add chopped onion and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
Stir in garlic and ginger and cook for about 30 seconds to 1 minute, until fragrant.

Toast the Spices
Add curry powder, cumin, coriander, turmeric, and chili powder (if using) to the pan.
Stir and cook the spices for 30–60 seconds to lightly toast them and release their aroma.

Add Tomato Paste
Stir in the tomato paste and cook for 1–2 minutes, letting it darken slightly and blend with the spices to build flavor.

Brown the Chicken
Add the seasoned chicken pieces to the pan.
Cook for 4–5 minutes, stirring occasionally, until the chicken is lightly browned on the outside (it doesn’t need to be fully cooked yet).

Build the Coconut Sauce
Pour in the coconut milk and ½ cup of chicken broth or water.
Stir well, scraping up any browned bits from the bottom of the pan.
Bring the curry to a gentle simmer.

Simmer Until Tender
Reduce heat to low and let the curry simmer, uncovered or partially covered, for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
If the sauce becomes too thick, add more broth or water a splash at a time.

Finish the Curry
Stir in garam masala (if using) and lime or lemon juice.
Taste and adjust seasoning with more salt, pepper, or lime/lemon as needed.

Serve
Spoon hot rice into bowls and ladle the coconut chicken curry over the top.
Garnish with chopped cilantro and serve with lime or lemon wedges and naan on the side if desired.

Nutritional Information

(Approximate per serving, 1 of 4, curry only)

• Calories: ~420
• Protein: 30g
• Fat: 29g
• Carbohydrates: 10g
• Sugar: 3g
• Fiber: 2g

Tips for Success

Don’t Rush the Aromatics – Let the onions soften and sweeten; it builds the base flavor of the curry.
Toast the Spices – Cooking the spices briefly in oil wakes them up and makes the curry more aromatic.
Adjust the Heat – Add more or less chili powder/cayenne depending on your spice tolerance.
Control Sauce Thickness – More broth for a looser curry, less for a thicker, creamier sauce.

Why This Recipe Works

Browning the aromatics and toasting the spices first creates a deeply flavorful base that makes the curry taste like it simmered for hours, even though it comes together relatively quickly. Coconut milk adds creaminess and richness while also mellowing the spices, making the curry warm and comforting rather than harsh.

Simmering the chicken gently in the coconut sauce keeps it tender and juicy, while finishing with garam masala and lime or lemon juice brightens the dish and balances the richness. The result is a satisfying, restaurant-style curry that’s easy to make at home and perfect for serving over fluffy rice or scooping up with naan.

Chicken Skewers with Sweet Garlic Sauce are tender, juicy pieces of chicken threaded onto skewers and grilled or baked until lightly charred, then coated in a glossy, garlicky sauce with just the right balance of sweet and savory. Every bite is sticky, flavorful, and perfect for dipping into extra sauce on the side.

This recipe brings together simple pantry ingredients—garlic, soy sauce, honey or brown sugar, and a splash of vinegar—to create a sweet garlic glaze that caramelizes beautifully on the chicken. With a quick marinade and easy cooking method, you get restaurant-style skewers that feel special but are simple enough for any weeknight.

Perfect for family dinners, parties, or BBQ nights, these Chicken Skewers with Sweet Garlic Sauce are the kind of dish that disappears quickly and always has people reaching for “just one more.”

Why You’ll Love This Recipe

Juicy & Tender – Marinated chicken stays moist and flavorful.
Sticky Sweet Garlic Glaze – A shiny, sweet-savory sauce that clings to every piece.
Versatile Cooking – Grill, bake, or broil—whatever works for you.
Perfect for Sharing – Great as a main dish, party skewers, or appetizer.

Ingredients

For the Chicken Skewers:

• 1½ lb (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 8–10 wooden or metal skewers
• Salt and black pepper, to taste

For the Sweet Garlic Marinade & Sauce:

• ⅓ cup soy sauce (low-sodium preferred)
• ¼ cup honey (or 3 tbsp honey + 1 tbsp brown sugar)
• 3 tbsp rice vinegar or apple cider vinegar
• 3–4 garlic cloves, minced
• 1 tbsp fresh ginger, grated (optional but recommended)
• 1 tbsp sesame oil (or neutral oil)
• ½ tsp crushed red pepper flakes (optional, for gentle heat)

For Thickening the Sauce (Optional):

• 1–2 tsp cornstarch
• 1–2 tbsp water

Optional Garnish:

• Toasted sesame seeds
• Sliced green onions
• Lime or lemon wedges

Instructions

Soak the Skewers (if using wooden)
If using wooden skewers, soak them in water for at least 20–30 minutes to help prevent burning while cooking.

Make the Sweet Garlic Marinade
In a medium bowl, whisk together soy sauce, honey, vinegar, minced garlic, ginger (if using), sesame oil, and red pepper flakes.
Taste and adjust sweetness or saltiness—add a bit more honey for sweeter, more soy for saltier.

Marinate the Chicken
Place chicken cubes in a large bowl or zip-top bag.
Pour about ½ to ⅔ of the marinade over the chicken (reserve the rest for cooking and glazing).
Toss to coat evenly.
Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Prepare the Remaining Sauce
Pour the reserved marinade into a small saucepan.
Bring to a gentle simmer over medium heat.
In a small bowl, mix cornstarch with water to make a slurry.
Whisk the slurry into the simmering sauce and cook for 1–2 minutes until slightly thickened and glossy.
Remove from heat and set aside for basting and serving.

Assemble the Skewers
Thread the marinated chicken pieces onto soaked wooden skewers or metal skewers, leaving a little space between pieces so they cook evenly.
Sprinkle lightly with salt and pepper if desired.

Cook the Skewers

Grill Method (Recommended)
Preheat the grill to medium-high heat and oil the grates lightly.
Place skewers on the grill and cook for 10–12 minutes, turning every few minutes.
Brush with the thickened sweet garlic sauce during the last 3–4 minutes of cooking, letting it caramelize slightly on the chicken.
Cook until the chicken is cooked through (internal temp 165°F / 74°C).

Oven Method
Preheat oven to 400°F (200°C).
Place skewers on a parchment-lined or lightly oiled baking sheet.
Bake for 15–18 minutes, turning once halfway through.
Brush with the sweet garlic sauce during the last 5 minutes and/or broil for 1–2 minutes at the end to get some caramelization.

Serve
Transfer skewers to a serving plate.
Drizzle with extra sweet garlic sauce and garnish with sesame seeds and green onions.
Serve hot with rice, salad, or grilled vegetables—and extra sauce on the side for dipping.

Nutritional Information

(Approximate per serving, 1 of 4, including some sauce)

• Calories: ~340
• Protein: 32g
• Fat: 11g
• Carbohydrates: 26g
• Sugar: 21g
• Fiber: 0g

Tips for Success

Cut Even Pieces – Keep chicken pieces roughly the same size so they cook evenly.
Don’t Over-Marinate in Strong Acid – 3–4 hours is plenty; longer can affect texture.
Glaze at the End – Baste toward the end of cooking so the sugars in the sauce caramelize, not burn.
Use Thighs for Extra Juiciness – Thigh meat stays moist and is more forgiving if slightly overcooked.

Why This Recipe Works

Marinating the chicken infuses it with deep flavor and keeps the meat juicy during grilling or baking. The sweet garlic sauce is built from classic ingredients—soy, honey, garlic, and a little acid—so it’s balanced: salty, sweet, garlicky, and tangy. Thickening a portion of the marinade into a glaze lets it cling to the chicken and form a shiny, caramelized coating.

Threading the chicken onto skewers means more surface area for browning and more spots for the sauce to catch, giving you maximum flavor in each bite. These Chicken Skewers with Sweet Garlic Sauce are simple, reliable, and incredibly satisfying—perfect for weeknights, BBQs, or party platters.