Chicken Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/ingredient/chicken/ Fun and creative open fire and campfire recipes & tutorials. Tue, 08 Jul 2025 13:44:21 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 https://overthefirecooking.com/wp-content/uploads/2021/09/cropped-cropped-cropped-cropped-OTFC_Squarelogo_Black-937x1024-1-4-32x32.png Chicken Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/ingredient/chicken/ 32 32 How to Use Maple Bourbon BBQ Rub https://overthefirecooking.com/how-to-use-maple-bourbon-bbq-rub/ https://overthefirecooking.com/how-to-use-maple-bourbon-bbq-rub/#comments Wed, 18 Jun 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36861 Close up of Maple Bourbon Seasoning.

If you’re chasing bold flavor beyond table salt and black pepper, my Maple Bourbon BBQ Rub delivers. This spice mix…

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]]> Close up of Maple Bourbon Seasoning.

If you’re chasing bold flavor beyond table salt and black pepper, my Maple Bourbon BBQ Rub delivers. This spice mix brings the heat and the sweet in the best way possible. First, real maple sugar delivers a smooth, sweet punch. Then, smoked paprika and a pinch of cayenne are balanced perfectly with vanilla, caramel and bourbon-inspired warmth to tie it all together. This barbecue rub is bold, balanced, and built for serious backyard grilling action.

Close up of Maple Bourbon Seasoning Bottle. Learn how to use this Bourbon BBQ Rub in this article!

Undoubtedly, whether you’re cooking a rack of ribs, beef brisket, pork shoulder roast, or even sweet potatoes, the Maple Bourbon Rub delivers epic flavor. It’s bold, balanced, and built for the flame with layers of flavor. Use it on baby back ribs, pork belly, chicken wings—even smoked salmon. It’s a good dry rub that plays well with classic BBQ flavors and beyond. However, it also brings something extra that you’ve likely never tasted before.

Table of Contents

Why You’ll Love the Maple Bourbon Spice Mix

What started as a homemade maple bourbon BBQ rub turned into a Spiceology signature blend that I use on just about everything. While it nods to Memphis-style ribs, the Maple Bourbon Rub leans into sweet heat with a smoky twist. It’s made for large cuts like pork chops, turkey, and pork ribs.

Even better? It comes in two sizes. A 4.2 ounce shaker jar for your spice cabinet and a 22 ounce food service size, perfect for having right next to your grill when you’re making large batches of ribs.

Maple Bourbon BBQ Rub sitting with raw ribs about to be seasoned.

So, what’s inside? This BBQ rub blends cane sugar, sea salt, and then some real maple sugar with savory notes of onion, garlic, black pepper, and also some paprika. Then come the layers—chili pepper, cayenne, and a touch of mesquite smoke for heat and depth.

Bottom line: when it comes to unique spice blends, this rub belongs by your grill. Because it’s versatile, flavor-packed, and ready for whatever protein you throw at it. To prove it, the recipes below show how to use Maple Bourbon BBQ rub.

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Looking for more ways to cook with your favorite bourbon? Check out Bourbon Marinated Ribeyes, Bourbon Bacon Pecan Salmon, Sriracha Bourbon Pork Belly, and then my Teriyaki Bourbon Steak Skewers.

The Best BBQ Rub Recipes Round-Up

Maple Bacon Wrapped Salmon Bites

Maple Bacon Bourbon Salmon Bites

If you’re a fan of sweet heat and bite-sized snacks, this one’s for you. These salmon bites get wrapped in crispy bacon, seasoned with Maple Bourbon rub, then glazed with a maple bourbon BBQ sauce for that caramelized finish. Smoke them up until the edges are crispy, and watch them disappear faster than you can say “another round.”
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One more shot of the finalized and served dish.

Pork Belly Burnt Ends With Maple And Bourbon

This is pork belly at its peak. We cube it up, hit it with the Maple Bourbon BBQ Rub, smoke it until that bark sets, then glaze with butter, brown sugar, bourbon, and maple syrup. They’re sweet, sticky, smoky, and basically candy with a meat addiction.
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Bourbon Bacon Chicken Wings

Bourbon Bacon Chicken Wings

You already know I love wrapping things in bacon, but these wings take it further. The wings get a solid layer of Maple Bourbon rub, then we wrap them in bacon, smoke them up, and baste with a sticky-sweet bourbon glaze that keeps you licking your fingers between bites.
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Honey fire party ribs in the crutch on the smoker.

Honey Fire Party Ribs

This is a ribs recipe that bites back—in a good way. Maple Bourbon brings out the caramel notes, while a honey hot sauce glaze dials up the fire. These are crowd-pleasers for backyard parties, game days, or any day ending in “y.”
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Whisky Brined Chicken Wings

These wings start off in a smoky whisky brine, then get dried, seasoned with Maple Bourbon rub, and hit the grill until crispy. That brine gives them depth, and the rub brings everything into balance. Pair with a cold drink and call it a day.
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The epic Smoked Pulled Pork Sandwich.

Smoked Pulled Pork Sandwich

Classic pulled pork, elevated. The Maple Bourbon seasoning layers right into the bark while the pork smokes low and slow. Pile it high on a toasted bun with slaw and pickles, and you’ve got a sandwich that’s smoky, sweet, and built for summer.
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Pork Belly Cinnamon Rolls getting iced before serving.

Pork Belly Cinnamon Rolls

Yes, you read that right. We took soft cinnamon rolls and wrapped them in pork belly seasoned with—you guessed it—Maple Bourbon. Basted with glaze and smoked until golden, these are the wildest breakfast-dessert-dinner crossover you never knew you needed. They went viral for a reason!
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Maple Bourbon Spatchcock Turkey Recipe

Spatchcock Turkey

This bird means business. We spatchcock the turkey for even cooking, coat it in Maple Bourbon BBQ Rub, and smoke it until the skin crisps up and the meat is juicy as hell. Perfect for the holidays or any big gathering where you want to show off a little.
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Double Smoked Spiral Ham

Double Smoked Ham

Take your store-bought spiral ham, coat it with Maple Bourbon seasoning, and throw it back on the smoker with a bourbon-maple glaze. The result? Sticky, crispy edges and juicy ham that tastes like it’s been cooked by fire gods.
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maple bourbon smoked salmon

Smoked Salmon

For this one, we go traditional. A salmon fillet gets a dry brine, then we coat it in Maple Bourbon BBQ rub seasoning and smoke it until it’s flaky and rich. Great on crackers, sandwiches, or just forked right off the board.
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BBQ Maple

BBQ Maple Bourbon Ribs

These ribs are the real deal—slow-smoked with a heavy coat of Maple Bourbon seasoning, then glazed with a sticky mix of BBQ sauce, maple syrup, and a splash of bourbon. The bark sets up beautifully, the glaze caramelizes just right, and every bite pulls clean off the bone with smoky, sweet perfection.
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Maple Gochujang Rotisserie Ribs Recipe

Maple Gochujang Rotisserie Ribs

Maple Gochujang Rotisserie Ribs for your next grilling night!
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Bacon Wrapped Shrimp Skewers ready to serve.

Bacon Wrapped Shrimp Skewers

Bacon Wrapped Shrimp Skewers are deliciousness, wrapped in bacon… Bacon wrapped deliciousness!
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Donut Breakfast Sandwich

Donut Breakfast Sandwich

This Donut Breakfast Sandwich is the triple threat of all breakfast meals: sweet, salty and savory!
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Pulled Pork BBQ Nacho Table

Pulled Pork BBQ Nacho Table

Pulled Pork BBQ Nacho Table to make all your nacho dreams come true. Smoked two pork shoulders and shredded them a table full of delicious nachos.
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Spicy Maple Bourbon Candied Bacon

Candied Bacon

Candied Bacon with a maple bourbon glaze is a tasty treat that is super easy to make in the Oklahoma Joe’s Highland Offset Smoker.
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FAQs for How to Use Maple Bourbon BBQ Rub

How should I store the Maple Bourbon BBQ Rub?

To preserve the flavor and shelf life of your maple bourbon rub, store it in a dark, cool, dry place—your spice cabinet is ideal. Keep it away from heat and moisture to protect the dry ingredients and maintain the integrity of this homemade BBQ rub recipe.

How spicy is the Maple Bourbon BBQ rub?

It delivers a mild kick, thanks to ingredients like chili powder, black pepper, and a small tsp of cayenne pepper. The sugar content from real maple sugar and dark brown sugar helps balance the heat, making it approachable for most palates. If you’re used to classic BBQ flavors, expect a little extra excitement—but nothing overpowering.

Why do maple and bourbon taste so good together?

Unlike white sugar, maple sugar, as a main ingredient, brings a caramel-like sweetness with more depth and complexity. Bourbon, with its warm, smoky notes, adds a richness that enhances both sweet and savory dishes. Together, they create a flavor profile that’s bold, balanced, and perfect for grilling, smoking, or high-heat roasting.

This BBQ rub complements everything from rack of ribs to pork shoulder roast, delivering a full-bodied taste that takes your dishes a long way.

More rubs By Derek Wolf

Beer Rub Recipes

My Beer Rub Recipes post highlights some of the very best ways to use my 10 beer rubs created with Spiceology to level up all your foods.

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]]> https://overthefirecooking.com/how-to-use-maple-bourbon-bbq-rub/feed/ 2 A_Maple Bourbon Seasoning A_Maple Bourbon with Raw Ribs New-rubs-1026-x-600-1024-×-400-px Maple Bacon Wrapped Salmon Bites One more shot of the finalized and served dish. Bourbon Bacon Chicken Wings Honey fire party ribs in the crutch on the smoker. The epic Smoked Pulled Pork Sandwich. Pork Belly Cinnamon Rolls getting iced before serving. Maple Bourbon Spatchcock Turkey Recipe Double Smoked Spiral Ham maple bourbon smoked salmon BBQ Maple Maple Gochujang Rotisserie Ribs Recipe Bacon Wrapped Shrimp Skewers ready to serve. Donut Breakfast Sandwich Pulled Pork BBQ Nacho Table Spicy Maple Bourbon Candied Bacon the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking. FYR GRILL Beer Rub Recipes https://overthefirecooking.com/beer-rub-recipes/ https://overthefirecooking.com/beer-rub-recipes/#respond Fri, 13 Jun 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36692 the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking.

This isn’t my usual kind of post, but since it features some of my favorite beer rub recipes, let me hold your…

The post Beer Rub Recipes appeared first on Over The Fire Cooking.

]]> the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking.

This isn’t my usual kind of post, but since it features some of my favorite beer rub recipes, let me hold your beer while you keep scrolling.

When it comes to bold flavor and open-flame cooking, I’ve always believed in keeping it simple, honest, and packed with real taste. That’s why I partnered up with Spiceology to create 10 beer-infused dry rubs made to bring big flavor to whatever you’re grilling, smoking, or baking in the oven.

the pulled pork sandwich is a perfect example of how the beer rub recipes can elevate your cooking.

Each spice rub was born from a basic idea: make your food taste better and have a little fun while doing it. We infused each rub with some of our favorite beer flavors, so it only made sense to put them in a beer can. They look great next to the grill, make an awesome gift, and they speak to what this whole thing’s about: good food, good fire, and a cold beer with friends.

Table of contents

Why You’ll Love My Beer Rub Recipes

First off, don’t let the packaging of each spice mixture fool you—what’s inside is the real deal. Each dry rub blend is packed with serious flavor, built to work with fire. From that sticky brown sugar crust to a warm cayenne kick, these rubs are designed to enhance whatever you’re throwing over the coals.

You’ll find heavy-hitters like black pepper, kosher salt, dry mustard, garlic powder, and chili powder—all mixed to create bold, balanced flavor that clings beautifully to every cut of meat or veggie. No shortcuts. As a result, you’ll just get real ingredients that bring out the best in your cook.

Whether you’re grilling for friends on a Saturday afternoon or just playing around with something new over the coals, my hope is simple—that these blends and beer rub recipes bring a little more flavor, a little more fun, and a whole lot more fire to your cooking. 

Add flavor to everything you’re cooking

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So let’s break down each one—and talk about what to cook with it, Over the Fire Cooking-style, of course. From spare ribs, to beer can chicken, to making bbq sauce, these spices are gonna be your favorite way to help your food pass the taste test, every single time.  

1. Sticky Bourbon Brown Ale

A Memphis-style rub layered with brown sugar, natural bourbon flavor, and then some brown ale notes. This one creates a sticky, caramelized crust perfect for pork, poultry, or also in a sauce.

Key Ingredients: Brownulated sugar, Worcestershire powder, dried beer extract, onion, garlic.

Close up shot of Sticky Bourbon Brown Ale.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add some bourbon-y, caramel-y and savory flavors to whatever you’re making. 

Recipes with Sticky Bourbon Brown Ale

2. Smoked Garlic Jalapeño Lager

This is undoubtedly a bold upgrade to a the classic salt, black pepper, and garlic rub. With added jalapeño powder and mesquite smoke, it’s also perfect for brisket, beef cheek, or thick-cut ribs.

Key Ingredients: Jalapeño, chipotle, vinegar powder, mesquite, dried beer extract.

Close up shot of Smoked Garlic Jalapeño Lager.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add garlicky and smoky flavor with a chile and vinegar zing to whatever you’re making. 

More with Smoked Jalapeño Lager

3. Sweet Carolina Blonde

Modeled after classic Carolina mop sauce, this tangy blend fuses apple cider vinegar, white vinegar powder, and then some of my favorite cayenne pepper for a flavorful kick.

Key Ingredients: Vinegar powders, cayenne, brown sugar, dried beer extract.

Close up of Sweet Carolina Blonde.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add some of those iconic and sweet-vinegary Carolina sauce flavors (minus the mop) to whatever you’re making.

More with Sweet Carolina Blonde

4. Big Bad BBQ Ale

This is absolutely one of my favorite beer rubs, because it’s an all-purpose rub so can be used on a ton of different recipes. It’s great for meats and vegetables alike. Balanced with sweet, smoky, and savory notes, it’s a reliable go-to when you want to keep things classic.

Key Ingredients: Cinnamon, brown sugar, paprika, onion granules.

Close up of Big Bad BBQ Ale.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter to add those warm, sweet and savory flavors to whatever you’re making. 

More with Big Bad BBQ Ale

5. Cherry Chipotle Ale

I absolutely love this combo on just about anything, because cherry adds so much depth. It’s a sweet-smoky rub pairing chipotle heat with tart cherry powder, perfect for pork chops or grilled chicken.

Key Ingredients: Cherry, chipotle, brown sugar, onion powder, citric acid.

Close up of Cherry Chipotle Ale Rub.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add cherry chipotle flavor to whatever you’re making. 

More with Cherry Chipotle Ale

6. Honey Mustard IPA

If you love the honey mustard combo, you’ll absolutely love this rub. It’s sweet, tangy, and sharp because it blends honey granules, mustard seed, and then some golden turmeric. Perfect for standout wings or also roasted vegetables.

Key Ingredients: Mustard seed, turmeric, honey, brown sugar, garlic.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a sweet and zingy flavor to whatever you’re making.

More with Honey Mustard IPA

7. Hickory Peach Porter

You’ll love this one because it combines the sweetness of peaches with the kick of Aleppo peppers. Also, the brown sugar levels up the sweetness just right. This blend matches sweet peach powder with hickory smoke, delivering depth and sweetness that works beautifully on pork.

Key Ingredients: Peach, Aleppo pepper, brown sugar, citric acid, dried beer extract.

Close up of Hickory Peach Porter Rub.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a smoky-malty-sweet flavor to whatever you’re making.

More with Hickory Peach Porter

8. Imperial Coffee Stout

You’ll love this one if you’re into bold flavors because of the cocoa powder. The blend also features coffee and molasses granules. It’s tailor-made for smoked beef. Don’t underestimate this beer rub, the recipes made with it are so freaking delicious!

Key Ingredients: Coffee, cocoa powder, guajillo chile, molasses granules, red chili flakes.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a decadently rich flavor with a kick to whatever you’re making.

More with Imperial Coffee Stout

9. Jalapeño Lime Pilsner

If you love heat, you’ll love this rub because of the jalapenos combined with green chili peppers. Bright and zesty with jalapeño heat and a strong citrus note from lime, this one is perfect for tacos, shrimp, and also chicken recipes.

Key Ingredients: Jalapeño powder, lime, citric acid, green chili pepper, dried beer extract.

Close up of Jalapeño Lime Pilsner.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a chile citrus flavor to whatever you’re making.

More with Jalapeño Lime Pilsner

10. Mesquite Peppercorn Lager

You’ll absolutely love this one because of the deep pepper flavors combined with chipotle. Smoky mesquite and then some bold black peppercorns dominate this blend. It’s excellent for steak or grilled vegetables that can stand up to bold flavors.

Key Ingredients: Black pepper, red/green bell peppers, chipotle powder, chili peppers.

Close up of Mesquite Peppercorn Lager Rub.

Keep this versatile all-natural spice blend by the BBQ or on the kitchen counter or pro pantry shelf to add a smoky cracked pepper flavor to whatever you’re making.

Mesquite Peppercorn Lager

Shop the Beer Rubs & Master the Flame

These beer rub recipes are an open invitation to cook with fire, explore bold flavors, and make every meal over the flame your own. Whether you’re a weekend griller just getting started or a seasoned fire cook looking to mix things up, this collection was made to help you go deeper into the craft.

First and foremost, each blend was designed with purpose, because your food deserves so much more than salt and pepper. Think of them as your flavor co-pilots, undoubtedly helping you build confidence and creativity every time you light the fire.

To start your beer rub recipes journey, find the full collection of rubs over at Spicelology, which also has a lot of other amazing spices to explore. For more recipes, pairing suggestions, and tips I’ve picked up along the way, also make sure to explore my blog. And, lastly, I hope these rubs bring as much joy to your fire cooking as they brought me in creating them. Cheers! 

For more ways to use these seasonings, check out my Best Marinade Recipes, The Best Grilled Steak Recipes and Cast Iron Skillet Recipes.

Get stoked for life

Most Anticipated Grill of 2025

WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE.

304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY

RESERVE YOURS NOW

Beer Rub Recipes FAQs

Can I use these beer rubs for more than just grilling?

Absolutely. While they’re built to thrive over fire, these spice mixtures work just as well in the oven, smoker, or even air fryer. From roasted vegetables to baked chicken thighs, the flavor holds up across all cooking methods, so feel free to experiment beyond the grill.

You can also mix them in with a beer and turn it into a baste or marinade! Get creative, these flavors are awesome!

Do the beer rubs actually contain alcohol?

Nope—no alcohol here. Each blend includes beer-inspired ingredients like dried beer extract or malt notes, but the alcohol content is long gone. That means all the bold flavor without worrying about booze in your food.

What’s the best way to use a dry rub like this?

Start by patting your meat dry with paper towels (this helps the rub stick). Then coat generously with olive oil or mustard, and rub in your spice mixture on all sides. Let it rest for 15–30 minutes before grilling or smoking to lock in the flavor. And don’t forget to check the internal temperature—aim for the thickest part of the thigh or meat for an accurate read.

More Derek Wolf Rubs

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]]> https://overthefirecooking.com/beer-rub-recipes/feed/ 0 pulled_pork_sandwich New-rubs-1026-x-600-1024-×-400-px Sticky Bourbon Brown Ale Can Smoked Ribs with Bourbon Mop Sauce sliced and served. Smoked Pork Burnt Ends on a plate. A_Smoked Garlic Jalapeno Lager Smoked Garlic Jalapeño Beef Ribs sliced and ready to serve. Garlic butter shrimp with crusty bread Smoked Steak Queso Dip cooked Over the Fire. Screenshot Screenshot Texas fajitas, a massive platter of meats A_Big Bad BBQ Ale Big Bad BBQ Ale rub next to the Pulled Pork BBQ Sandwiches. The BBQ Beef Melt is the ultimate comfort food. A hand holding a single hot honey wing with chili crisp Hawaiian chicken skewers plated in front of the grill with sesame seeds, scallions and Tiki Tiki BBQ Sauce Smoked Turkey Legs glazed and ready to eat. A piece of Hot Honey Garlic Beef Jerky held up close to the camera. Screenshot Screenshot cherry chipotle pineapple BBQ Burnt Ends in a foil container. cherry coke chicken skewers Smoked Bologna plated and ready to eat. two halves of a bbq steak sandwich on a cutting board next to a grill cherry chipotle ham steak and eggs Screenshot Screenshot honey mustard and chili baked salmon The ribs and potatoes assembled and plated. Close up shot of Guinness Pulled Beef Sliders Hickory Peach Porter Finishing the Habanero Peach Smoked Ribs Maple with this Peach Sticky Wings smoked chicken thighs The smoked hot dog burnt ends ready to be pulled from the smoker. Screenshot Screenshot Sliced ribeyes on the platter. The Foil Boat Brisket is tender and juicy with a crisp bark. BBQ brisket melt Poutine Burger assembled so we can start eating! Screenshot Screenshot Texas fajitas, a massive platter of meats The Carne Asada Baked Potato is comfort food at its best. Grilled steak nachos plated and served! Cheesy Gordito Crunch Tacos are lined up and ready to eat. The taquitos sitting on the serving plate. The rotisserie chicken for the chili. Screenshot Screenshot Mesquite Peppercorn Lager Smoked Brisket Shotgun Prime Rib Recipe teriyaki bourbon steak skewers Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served The picanha steak sandwich is assembled and ready to eat! FYR GRILL Close up of Maple Bourbon Seasoning. Grilled Butterflied Chicken Drumsticks with Queso https://overthefirecooking.com/grilled-butterflied-chicken-drumsticks-with-queso/ https://overthefirecooking.com/grilled-butterflied-chicken-drumsticks-with-queso/#respond Fri, 16 May 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36055 The plate of Butterflied drumsticks is ready and smothered in our homemade queso.

Grilled Butterflied Chicken Drumsticks with Queso are my kind of backyard classic. A bigger surface area for the chicken means…

The post Grilled Butterflied Chicken Drumsticks with Queso appeared first on Over The Fire Cooking.

]]> The plate of Butterflied drumsticks is ready and smothered in our homemade queso.

Grilled Butterflied Chicken Drumsticks with Queso are my kind of backyard classic. A bigger surface area for the chicken means a quicker cooking time. And yet, you’ll get a more intense, smoky flavor in every bite. Big shoutout to my buddy Brad Prose from Chiles and Smoke. He brought the butterflied drumstick technique back into the spotlight.

The plate of Butterflied drumsticks is ready and smothered in our homemade queso.

There’s just something about fire, smoke, and a batch of meaty drumsticks that hits right every time. Plus, we’re pairing them up with a skillet of molten queso, because cheese makes everything better.

We’ll get these butterflied drumsticks sizzling over the flames with Cowboy Charcoal. This ensures the nice color, crispy skin, and smoky bite you want when you’re cooking over the fire.

Sponsored by Cowboy Charcoal

Table of Contents

Why You’ll Love Grilled Butterflied Chicken Drumsticks with Queso

Butterflying chicken drumsticks is, unequivocally, a cooking method that you’ll want to try. By slicing along the side of the bone with a really sharp knife, you get a quicker cooking time (and less worry about pink meat).

The tasty chicken legs are dipped in our freakin' delicious homemade queso.

That also means better seasoning coverage and less skin to worry about burning. It lays the chicken flatter against the grill grates for maximum crispy bites and juicy meat without overcooking. You’ll get that nice char without drying anything out.

Plus, queso on the side means every bite can be dipped, drenched, or drizzled. If you’re looking for bold flavors and the perfect excuse to fire up the Cowboy Charcoal, this one’s it.

If you know me, Derek Wolf, you know how much I love me some chicken. Check out another Butterflied Chicken Drumsticks recipe. Then, browse these other recipe round-ups next: The Best Chicken Leg Recipes, Best Chicken Lollipop Recipes, Best Chicken Wing Recipes.

Ingredients Round-up

  • Chicken – You’ll need a big pack of chicken drumsticks, Smoked Garlic Jalapeño Lager, and then some canola oil (to make sure the seasonings stick).
  • Queso – Grab Monterey Jack cheese, cheddar cheese, green chiles, your favorite light beer, unsalted butter, all-purpose flour, heavy cream, cayenne powder, plus a little salt and pepper.

Add flavor to everything you’re cooking

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Shop all of the spices

Now that you know what to grab from the grocery store, you can skip straight to the full recipe card or stick with me as I walk you through the easy steps. Let’s get that work surface ready and dive into making this tasty chicken recipe!

Pro Tip: Go organic if you can!

If you catch organic or free-range drumsticks on sale, snag them. They come from chickens that were raised a little happier, which usually means better flavor, juicier, and healthier meat, perfect for serving to your friends and family. Plus, they soak up all that spice rub and smoky flavor like a champ, making your fire-cooked chicken that much better. When you’re firing up the best Cowboy Charcoal, you might as well go all out with the best chicken too.

How to Make Butterflied Chicken Drumsticks with Queso

Start by prepping your chicken on a clean cutting board. Using a really sharp knife, slice from the top to the bottom along one side of the bone. Carefully open the drumstick up, pulling the sides of the slice apart so the meat flattens out while still staying connected on the opposite side of the first cut.

Butterflied Chicken Drumsticks with Queso starts with the best chicken drumsticks you can find.

Repeat for all drumsticks, then pat them dry with a paper towel. Toss the drumsticks in a large bowl with canola oil. Then add a heavy coating of Smoked Garlic Jalapeño Lager. Cover with plastic wrap and let them brine in the fridge for at least an hour to lock in that smoky flavor.

The drumsticks are butterflied with a very sharp knife and then seasoned to perfection.

When you’re ready to cook, prepare your grill for direct cooking with Cowboy Charcoal, setting up a medium-high heat fire around 375F. Lay the butterflied drumsticks over the direct heat for about 2-3 minutes per side to get a nice char and crispy edges.

The chicken drumsticks are grilled to perfection on the FYR Grill, designed by Derek Wolf.

Once the outside of the chicken has a deep color, lift the grill grate so that the drumsticks cook more indirectly until they reach an internal temperature of 170F. Always double-check using a good meat thermometer.

The butterflied drumsticks are basted with the best chicken seasonings.

As the drumsticks finish cooking, baste them with some of my FYR Red Sauce. This adds a nice, deep color to the drumsticks while also adding a depth of flavor… And of course bringing some heat. If you don’t have my FYR Red sauce, you can sub it with your favorite hot sauce.

One the chicken reaches the proper internal temp (170F), remove them from the grill. Now, onto the queso.

Assemble the Queso

Now, place a skillet directly over the fire. Melt butter, add flour and Smoked Garlic Jalapeño Lager, and stir into a paste. Slowly whisk in the beer until thickened, then stir in the green chiles, heavy cream, and your cheeses. Keep stirring until it’s smooth and creamy. Thin with a little milk if needed.

The jalapeno seasoning adds the perfect kick to the easy recipe.

Once the drumsticks hit temp, pull them off the grill and let them rest for 1-2 minutes on a baking sheet or plate. Serve with the queso on the side for dipping — it’s the ultimate main dish for any backyard barbecue.

What to Serve with Butterflied Chicken Drumsticks

These butterflied chicken drumsticks with queso go great with grilled veggies, a simple coleslaw, or even roasted corn on the cob brushed with garlic butter. Alabama white sauce, a zesty hot sauce, or your favorite BBQ sauce on the side would also bring even more options and zesty, bold flavors. Don’t forget the crispy potato wedges for soaking up that extra queso!

The grilled wings are ready for the best queso sauce you'll ever taste.

Leftover Suggestions & Reheating Instructions

Store any leftovers in an airtight container lined with parchment paper to help keep the crispy bites intact. Reheat by tossing the chicken on the indirect side of a medium heat grill for 5-7 minutes or popping them in an air fryer for crispy edges in about 5 minutes. Leftover butterflied drumsticks make an epic filling for tacos, quesadillas, or even a quick chicken sandwich loaded up with extra queso and hot sauce. Just pull the meat from the bone and you’re good to go!

More Drumsticks

FAQs

Can I butterfly the drumsticks ahead of time?

Absolutely. You can prep the butterflied chicken drumsticks a day ahead. Just season, cover with plastic wrap, and store in the fridge until you’re ready to grill.

What’s the best way to know when they’re done?

Always use a meat thermometer and aim for 170F internal temperature. It’s the best way to get juicy meat every time without guessing if they’re cooked through.

Can I cook these butterflied drumsticks in the oven or air fryer?

If using an air fryer, set it to 375F and cook the drumsticks for about 20 minutes, flipping halfway for a nice crispy skin. You’ll still get that juicy, fire-cooked vibe, even without the smoke flavor from charcoal.

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The plate of Butterflied drumsticks is ready and smothered in our homemade queso.
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Grilled Butterflied Chicken Drumsticks with Queso

Craving the best chicken recipe? Grilled Butterflied Chicken Drumsticks with Queso is ready for it!
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 647kcal
Author Derek Wolf

Ingredients

Chicken:

Homemade Queso:

  • 1 cup Monterey Jack cheese shredded
  • ½ cup Cheddar Cheese shredded
  • ½ cup Green Chiles drained
  • ½ cup Favorite Light Beer
  • 1 tbsp Unsalted Butter
  • 1 tbsp All Purpose Flour
  • 1/4 cup Heavy Cream
  • 1 tsp Smoked Garlic Jalapeño Lager
  • Salt & Pepper to taste

Instructions

Chicken:

  • Begin prepping your chicken drumsticks. Using a really sharp knife, slice one area on the drumstick from top to bottom all the way down to the bone. Pull apart the two sides of the slice and begin separating the meat from the bone so that the chicken drumstick is flayed open and flat. Make sure to leave some part of the meat, on the opposite side of the first cut, still connected. Repeat this for all of your drumsticks.
  • Slather your chicken with oil then generously season them with Smoked Garlic Jalapeño Lager. Mix together thoroughly, cover and place in the fridge to brine for at least 1 hour.
  • Preheat a medium high heat fire (around 375F) for two zone cooking.
  • Once the fire is ready, place your drumsticks over the direct heat and cook them for 2-3 minutes per side until they have been charred well. Flipping as needed.
  • Cook until they reach 170F internal (about 10-15 minutes). As they get closer hitting that internal temp, baste the wings in some FYR Red Hot Sauce.
  • Once done, pull them off and let them rest for 1-2 minutes.
  • Serve up with queso on the side for dipping!

Queso:

  • Add a skillet to the grill. Add your butter, flour and Smoked Garlic Jalapeño Lager to the skillet to melt and mix for 1-2 minutes.
  • Once thickened into a paste, slowly add your beer in batches to fully integrate it and let the mixture thicken.
  • Once mixed, add your beer, heavy cream, green chiles and all the cheese. Add the cheese in batches if needed. Keep stirring until fully integrated and smooth. Thin out the sauce with more milk if needed.

Notes

Pro Tip: Go organic if you can! 
If you catch organic or free-range drumsticks on sale, snag them. They come from chickens that were raised a little happier, which usually means better flavor, juicier, and healthier meat, perfect for serving your friends and family. Plus, they soak up all that spice rub and smoky flavor like a champ, making your fire-cooked chicken that much better. When you’re firing up the best Cowboy Charcoal, you might as well go all out with the best chicken too.

Nutrition

Calories: 647kcal | Carbohydrates: 26g | Protein: 40g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 203mg | Sodium: 496mg | Potassium: 780mg | Fiber: 13g | Sugar: 3g | Vitamin A: 1446IU | Vitamin C: 3mg | Calcium: 811mg | Iron: 12mg

The post Grilled Butterflied Chicken Drumsticks with Queso appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/grilled-butterflied-chicken-drumsticks-with-queso/feed/ 0 Butterfly Chicken Drumsticks_Cover Image Dipped Chicken Wing New-rubs-1026-x-600-1024-×-400-px Butterflying Drumsticks Seasoning Drumsticks Raw and Grilled Chicken Basting Drumsticks Making Rue for Queso Plate of Wings with Queso Butterflied Chicken Drumsticks beer marinated bbq chicken wings Chipotle Garlic Chicken Legs spicy mezcal drumstick skewers FYR GRILL The plate of Butterflied drumsticks is ready and smothered in our homemade queso. Buffalo Chicken Stuffed Onion Rings https://overthefirecooking.com/buffalo-chicken-stuffed-onion-rings/ https://overthefirecooking.com/buffalo-chicken-stuffed-onion-rings/#respond Mon, 21 Apr 2025 08:00:00 +0000 https://overthefirecooking.com/?p=35201 The Buffalo Chicken Stuffed Onion Rings are an inventive way to enjoy all your favorite flavors.

If you’re looking for your next tasty app or perfect snack to crush at the next cookout, man, these Buffalo…

The post Buffalo Chicken Stuffed Onion Rings appeared first on Over The Fire Cooking.

]]> The Buffalo Chicken Stuffed Onion Rings are an inventive way to enjoy all your favorite flavors.

If you’re looking for your next tasty app or perfect snack to crush at the next cookout, man, these Buffalo Chicken Stuffed Onion Rings are it. Juicy ground chicken mixed with spicy buffalo sauce, stuffed inside thick onion rings, then wrapped up tight in smoky bacon — it’s one seriously unique (and totally insane) bite!

The Buffalo Chicken Stuffed Onion Rings are an inventive way to enjoy all your favorite flavors.

Now, I’m not gonna lie to you — the prep for the Buffalo Chicken Stuffed Onion Rings is a little tedious. But trust me, once you get the groove down, it’s actually a ton of fun.

Table of Contents

Why You’ll Love These Buffalo Chicken Stuffed Onion Rings

First off, these things are just plain fun. It’s hard not to get hyped when you’re stuffing seasoned chicken and cheese between the separate layers of a white onion and wrapping the whole thing in bacon. You get the ring shape of the mixture to fit just right, and boom — magic.

Buffalo Chicken Stuffed Onion Rings is a fun recipe that makes "onion rings" out of bacon and chicken.

They’re smoky, savory, spicy, and the textures are unreal. That crispy golden brown bacon, the tender chicken mixture inside, the soft bite of the onion ring — it all just works. Plus, you can customize it! Swap in different types of cheese like blue cheese, cream cheese, or spicy pepper jack if you’re feeling wild.

And bonus: you can easily smoke ‘em or fry ‘em. Toss ‘em into a pot of oil or stick with the smoker if you like a slower, smokier cook. Either way, the coated rings turn out freakin’ delicious.

If you’re craving some more killer appetizers (and more reasons to make homemade ranch!), check out these recipe round-ups next: Grilled Appetizer Recipes, The Best Quesadilla Recipes, and Loaded Fries Recipes.

Ingredients Round-up

Don’t get intimidated by all the steps — the ingredients are simple, and once you peel the papery onion skin and lay it all out, it flows easy.

  • Onion Rings – Ground chicken, large white or yellow onions, sliced bacon, shredded cheese (any type of cheese you like), Cowboy Butter Rub, and buffalo sauce for glazing.
  • Homemade Ranch – Sour cream, mayo, chopped parsley, chopped dill, garlic powder, black pepper, buttermilk, and salt.
  • Other Essentials – Separate bowls for mixing and a baking dish or tray for holding your assembled rings before smoking.
The homemade ranch is poured into a dish, ready for dipping the tasty rings.

How to Make Stuffed Onion Rings

Prep

First things first — start by mixing up the filling for the Buffalo Chicken Stuffed Onion Rings. Grab a bowl, toss in your ground chicken, shredded cheese, a little Cowboy Butter Rub, and mix it all up. Keep everything cold — it makes shaping easier and holds the ring shape of the mixture way better.

Add flavor to everything you’re cooking

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Next, tackle the onions. Peel off the papery onion skin and cut the onions into large slices, about 1” thick. Pop out the separate layers, saving the biggest large rings and a few inside of the onion pieces to form the double-wall for the stuffing.

The onion rings are assembled with the tastiest bacon and cold ground chicken.

Take an outer ring, stuff some chicken mixture into it, then press a smaller inner ring inside to trap the filling. It’ll look like a donut when you get it right. Wrap bacon all the way around each one, tucking it nice and tight. Lay the assembled rings in a single layer in your baking dish or on a tray.

the rings are prepped and seasoned, ready for the smoker.

Dust them all with a little more Cowboy Butter Rub, then let ‘em chill in the fridge for about 15-20 minutes (or even longer if you want — cold bacon = tighter wraps).

Smoker Time

Preheat your smoker to 275F for indirect cooking. Add some wood chunks if you want extra smoke flavor. Carefully transfer the onion rings onto the grill grates and let ‘em roll for about 45–60 minutes, depending on the heat. We’re looking for an internal temp of 165F for the chicken. Once we hit that, they’re done.

The rings are smoked on the grill for added flavor and complexity.

About 10 minutes before the stuffed onion rings are done, drizzle a small amount of buffalo sauce over the top and glaze them. Let the sauce get tacky and caramelized — it’s a thing of beauty.

Mix up your homemade ranch in a separate bowl while the rings finish smoking. That ranch dipping sauce brings everything together.

Dipped in homemade ranch, these rings are so freakin' delicious, it's insane.

Pull the rings off once they hit 165F internal temp. Let them rest a few minutes, and then it’s game time.

ProTip for the best onion rings

Like I mentioned, when you’re building your onion rings, keeping the ground chicken and bacon cold is key. If things start getting sticky or too soft, just pop everything back in the fridge for another 10–15 minutes. Trust me — it makes all the difference for clean wraps, tight rings, and even cooking.

What to Serve with Buffalo Chicken Stuffed Onion Rings

Honestly, these buffalo chicken onion rings are so loaded you don’t need much else. But if you want to make a whole spread, serve them with extra buffalo sauce, more homemade ranch, some crispy fries, or even a side of crunchy celery if you wanna lean into that classic wing vibe.

If you’re throwing a big party, you can even set up a mini breading station with panko breadcrumbs and bread crumbs for people to coat their rings before frying instead of smoking. Totally different texture but still crazy good.

more insane onion recipes!

Leftovers & Reheating Instructions

If you end up with leftovers (good luck), store the bacon onion rings in an airtight container. They’ll keep for 2-3 days in the fridge no problem.

When you’re ready to reheat, throw them back on the smoker or in an oven at 350F until warmed through — about 10–15 minutes. Try to avoid microwaving unless you like soggy bacon (and we definitely don’t around here).

For freezing, you can freeze the stuffed rings before cooking too. Freeze in a single layer first, then bag them up. When you’re ready to cook, just add a little extra time to get them to temp.

FAQs

Can I fry these instead of smoking them?

Absolutely. Heat up a pot of oil to 350F and fry the frozen rings until crispy and golden brown. Just make sure you coat them with panko breadcrumbs for that epic crunch if you’re going the frying route.

Can I use different cheeses inside the chicken mixture?

You bet. Go crazy — blue cheese, cream cheese, shredded cheddar, pepper jack — any types of cheese you like will work. Just make sure it melts nicely inside.

Why do you recommend cold bacon and chicken?

Because it holds its shape better! Warm bacon and ground chicken get too soft and make it hard to wrap and stuff the onion rings cleanly. Keeping everything cold lets you build that perfect ring shape without the mess.

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Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

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The Buffalo Chicken Stuffed Onion Rings are an inventive way to enjoy all your favorite flavors.
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Buffalo Chicken Stuffed Onion Rings

Buffalo Chicken Stuffed Onion Rings bring together all my favorites — juicy chicken tossed in Buffalo sauce, loads of shredded cheese, smoky bacon, and crispy onion rings.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Setting Time 30 minutes
Total Time 2 hours
Servings 4 people
Calories 1565kcal
Author Derek Wolf

Ingredients

Onion Ring:

  • 1.5 lbs Ground Chicken
  • 2 Large Whole Onions ideally yellow or white
  • 2 lbs Sliced Bacon
  • 2 cups Shredded Cheese
  • ¾ cup Cowboy Butter Rub
  • 1.5 cups Buffalo Sauce for glaze

Homemade Ranch:

  • 2.5 tbsp Sour Cream
  • 2 tbsp Mayonnaise
  • 1.5 tbsp Chopped Parsley
  • 1 tbsp Chopped Dill
  • 1.5 tsp Garlic Powder
  • 1 tsp Black Pepper
  • Buttermilk to desired consistency
  • Salt to taste

Instructions

  • In a bowl, add the ground chicken, cheese and 2 tbsp of Cowboy Butter Rub. Mix together thoroughly.
  • Peel the outside layer of your onions and slice into 1” thick onion rings. Grab 6-8 of the largest “rings” and inside “rings” to make the outside shape for our burger stuffed onion rings.
  • Take an outside ring and grab a handful of ground chicken and place it in the center. Shape the ground chicken to the outside of the onion then place the smaller inside ring into the ground chicken to make a “donut” shape.
  • Next, wrap bacon around the outside and set on a tray. Repeat these steps until you have all the stuffed onion rings you like.
  • Season all the onion rings with my Cowboy Butter Rub and set in the fridge for 30 minutes to set.
  • Preheat your smoker for indirect cooking at 275F. Add some wood chunks or chips for added smoke flavor if you like.
  • Add the stuffed onion rings to the smoker to cook for 45-60 minutes or until they are 165F internal. In the last 10 minutes, drizzle your favorite buffalo sauce over the top and glaze the onion rings. Once the BBQ sauce is “tacky” and the rings are done, pull off and let cool for 5 minutes.
  • Mix together the homemade ranch dressing and set to the side.
  • Serve with ranch for dipping on the side and enjoy!

Notes

ProTip for the Best Onion Rings
Like I mentioned, when you’re building your onion rings, keeping the ground chicken and bacon cold is key. If things start getting sticky or too soft, just pop everything back in the fridge for 10–15 minutes. Trust me — it makes all the difference for clean wraps, tight rings, and even cooking.

Nutrition

Calories: 1565kcal | Carbohydrates: 42g | Protein: 76g | Fat: 125g | Saturated Fat: 44g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 51g | Trans Fat: 0.4g | Cholesterol: 348mg | Sodium: 4776mg | Potassium: 2059mg | Fiber: 20g | Sugar: 5g | Vitamin A: 1406IU | Vitamin C: 7mg | Calcium: 1039mg | Iron: 19mg

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]]> https://overthefirecooking.com/buffalo-chicken-stuffed-onion-rings/feed/ 0 Buffalo Chicken Stuffed Onion Rings_Cover Image Basting Rings with Buffalo Sauce Dipping Sauce New-rubs-1026-x-600-1024-×-400-px Assembling Chicken Rings Seasoning Rings Raw and Smoked Rings Dipped Rings Burger Stuffed Onion Rings getting dipped in a white sauce. Onion Rings frying in oil over the fire. Several chorizo stuffed onion rings on a plate with a grill in the background cheesy onion smash burgers Steak with Tennessee onions, ready to eat. The grilled steak with cheese stuffed onions sliced and served. FYR banner post (3) The Buffalo Chicken Stuffed Onion Rings are an inventive way to enjoy all your favorite flavors. BBQ Mac & Cheese https://overthefirecooking.com/bbq-mac-and-cheese/ https://overthefirecooking.com/bbq-mac-and-cheese/#respond Fri, 21 Mar 2025 08:00:00 +0000 https://overthefirecooking.com/?p=34462 A cast iron skillet filled with BBQ chicken and beer cheese macaroni and a can of Samuel Adams in the background

Mac and cheese is a perfect comfort food. But I like to think there’s always a way to make perfection…

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]]> A cast iron skillet filled with BBQ chicken and beer cheese macaroni and a can of Samuel Adams in the background

Mac and cheese is a perfect comfort food. But I like to think there’s always a way to make perfection even more freakin’ delicious, which led to: BBQ mac and cheese! Instead of using a regular cheese sauce, this mac and cheese recipe takes things up a notch with beer cheese. And Samuel Adams is the ideal beer for our creamy cheese sauce. 

A cast iron skillet filled with beer cheese macaroni and BBQ chicken to make BBQ mac and cheese

I went with Samuel Adams American Light for the barbecue mac and cheese recipe. It’s a classic light craft lager with floral hop notes, balanced by a light sweetness. This combo is perfect for both flavor and easy drinking, making it ideal for our cheesy mac. Plus, the American Light is made with all American ingredients! Make sure to buy a six-pack, since you’ll want to bring this beer to tailgates, beach days, backyard dinners and more. 

Post sponsored by Samuel Adams

Table of Contents

Why You’ll Love BBQ Mac & Cheese

Mac and cheese is one of my go-to BBQ sides. Adding the barbecue chicken into the skillet, right next to the pasta, brings those two amazing flavors together. Also, adding the Samuel Adams lager to the homemade cheese sauce makes it creamy and slightly earthy, creating more depth in the dish.

I use boneless chicken thighs in this recipe, but you can use boneless chicken breasts if that’s what you have on hand. All in all, this mac and cheese is a great excuse to break out your favorite BBQ sauce and beer!

Derek Wolf grilling the BBQ chicken on a FYR grill while holding a can of Samuel Adams beer

Want more BBQ sauce classics? Check out Guinness BBQ Sauce, Best BBQ Sauce Recipes, BBQ Bacon Burger and BBQ Volcano Potatoes.

BBQ Mac & Cheese Ingredients

  • Chicken: We’ll season boneless, skinless chicken thighs with your favorite barbecue rub and barbecue sauce, then garnish with fried shallots and green onions.  
  • Beer Cheese: The best part! We’ll make our mac and cheese with cooked elbow macaroni, a lot of cheese — sharp cheddar cheese and gouda cheese, to be exact — whole milk, Samuel Adams American Light, all-purpose flour, butter, Dijon mustard, garlic powder and cayenne powder.

The Perfect Pasta

Elbow macaroni is a classic for mac and cheese for a reason: it’s small, making it easy to eat, and it gives the cheese sauce a chance to shine. But since the macaroni will cook a little bit in our cheese sauce, be sure to cook it “al dente” for the best mac.

Al dente translates from Italian as “to the tooth.” Basically, you want to cook pasta to be a little bit firm when you bite it. That way, it doesn’t get mushy and overcooked when it’s inside the sauce. The instructions on the box should give you an al dente time (usually about 6-7 minutes for elbows).

So, stick with that in this BBQ mac and cheese recipe. You can also take out a noodle around this time and test it — you don’t want it too firm, but it should have a slight bite and a tender center.

Get stoked for life

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an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

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How to Make BBQ Mac & Cheese

Grilling the Chicken

First, slather 6 boneless chicken thighs in canola oil and generously season them with 3 tablespoons of your favorite BBQ rub. Once you’ve completed this seasoning step, preheat your grill to high heat (about 400 degrees Fahrenheit). Then, place your chicken on the grill and cook the pieces for 6-8 minutes per side, until the meat reaches an internal temperature of 165 degrees F. 

Two photos side by side of raw seasoned boneless chicken thighs and cooked chicken thighs on the grill

Once the chicken is done, pull it off the grill and let it rest for a few minutes.

Slice the chicken thighs into thin, bite-sized pieces and slather them in your favorite BBQ sauce. Set aside and keep warm.

Sliced cooked boneless chicken thighs and bite-sized chicken pieces tossed in barbecue sauce

Making the Cheese Sauce

To make the beer cheese sauce for our BBQ mac and cheese, place a skillet on the grill. Then, add 2.5 tablespoons butter, 2.5 tbsp cup all-purpose flour, 1 tablespoon garlic powder and 1.5 teaspoons cayenne powder. Melt butter with the rest of the mixture for 1-2 minutes.

Mixing the homemade beer cheese sauce for BBQ mac and cheese

Once those ingredients have thickened into a paste, slowly add 2/3 cup Samuel Adams American Light in batches to fully integrate it and let the mixture thicken. When it’s all mixed together, add 1 tablespoon Dijon mustard.

Finally, add 1.5 cups shredded sharp cheddar cheese and 1.5 cups shredded gouda cheese. Keep stirring until the cheese is fully integrated and smooth. Thin out the sauce with 3/4 cup whole milk at the end. 

Serving the BBQ Mac & Cheese 

Finally, add in 4 cups of cooked macaroni elbows and mix until fully incorporated. Then, push all the macaroni to one side and fill the other side with the chopped and tossed BBQ chicken.

Pouring elbow macaroni into homemade cheese sauce and stirring for BBQ mac and cheese

I garnished mine with sesame seeds and chopped chives. Enjoy!

What to Serve with BBQ Mac & Cheese

This cheese lovers meal is so freakin’ delicious, but it’s also pretty rich and filling. Given that, I’d stick with a simple green side dish to round out your BBQ mac and cheese meal. A garden salad, grilled zucchini or asparagus, or even some sliced bell peppers would work well here. And a cold Samuel Adams to drink! 

A hand holding spoonful of BBQ mac and cheese with chicken and macaroni elbows

​Leftovers and Reheating

If you’ve got leftover chicken, store it in the airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat the chicken at medium heat in a pan on the grill or stovetop. You can add a little more BBQ sauce when you’re reheating to keep the chicken from drying out. 

For leftover homemade macaroni and cheese, store in a separate airtight container in the fridge for up to 3 days. For best results, reheat it in a skillet over the fire.

More Pasta and Cheese

FAQs

​What’s a substitute for the boneless chicken thighs? 

You could use boneless, skinless chicken breasts for this BBQ mac and cheese instead of chicken thighs. Or, if you have leftover pulled pork, I bet that would be freakin’ delicious with the beer mac and cheese. Toss your leftover meat with the BBQ sauce, serve it with the pasta, and behold the brilliance of pork mac. 

What are some different cheeses I can use besides cheddar?

As far as different types of cheeses, Colby Jack and Monterey Jack are both good options. That way, you’ll still get some of the sharpness of cheddar. The gouda cheese helps make the mac and cheese even cheesier and creamier, so I wouldn’t skip it here.

Where can I find Samuel Adams? 

Samuel Adams has been making freakin’ delicious craft beer since the early 1980s, so it’s basically everywhere in the U.S. Check out the company’s Find a Sam page to buy or order near you.

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A cast iron skillet filled with BBQ chicken and beer cheese macaroni and a can of Samuel Adams in the background
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BBQ Mac & Cheese

This BBQ mac and cheese kicks things up a notch with Samuel Adams lager in the homemade cheese sauce, making a freakin' delicious meal.
Course Dinner, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 1414kcal
Author Derek Wolf

Ingredients

Chicken:

  • 6 Boneless Chicken Thighs
  • 3 tbsp Favorite BBQ Rub
  • Favorite BBQ Sauce
  • Fried Shallots garnish
  • Green Onions garnish
  • Canola Oil as needed

Beer Cheese:

  • 4 cups Macaroni Elbows cooked
  • 1.5 cups Sharp Cheddar shredded
  • 1.5 cups Gouda Cheese shredded
  • ¾ cup Whole Milk
  • ⅔ cup Sam Adams American Light
  • 2.5 tbsp All Purpose Flour
  • 2.5 tbsp Butter
  • 1 tbsp Dijon Mustard
  • 1 tbsp Garlic Powder
  • 1.5 tsp Cayenne Powder

Instructions

Chicken:

  • Slather your chicken in oil and generously season with your favorite bbq rub.
  • Preheat your grill to high heat (400F).
  • Add your chicken to the grill and cook for 6-8 minutes per side until 165F internal. Once done, pull them off and let them rest for a couple of minutes.
  • Finally, slice them really thin into bite size pieces and slather in bbq sauce. Set to the side and keep warm.

Mac & Cheese:

  • Add a skillet to the grill. Add your butter, flour, garlic powder and cayenne powder to the skillet to melt and mix for 1-2 minutes.
  • Once thickened into a paste, slowly add your Sam Adams American Light in batches to fully integrate it and let the mixture thicken.
  • Once mixed, add your mustard.
  • Finally, add your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with the milk at the end if needed.
  • Finally, add in your cooked macaroni elbows and mix until fully incorporated.
  • Push macaroni to one side of the skillet and add the bbq chicken to the other.
  • Garnish with sesame seeds and chopped chives. Enjoy!

Video

Notes

The Perfect Pasta
Elbow macaroni is a classic for mac and cheese for a reason: it’s small, making it easy to eat, and it gives the cheese sauce a chance to shine. But since the macaroni will cook a little bit in our cheese sauce, be sure to cook it “al dente” for the best mac. Al dente translates from Italian as “to the tooth.” Basically, you want to cook pasta to be a little bit firm when you bite it. That way, it doesn’t get mushy and overcooked when it’s inside the sauce. The instructions on the box should give you an al dente time (usually about 6-7 minutes for elbows), So, stick with that in this BBQ mac and cheese recipe. You can also take out a noodle around this time and test it — you don’t want it too firm, but it should have a slight bite and a tender center.

Nutrition

Calories: 1414kcal | Carbohydrates: 133g | Protein: 88g | Fat: 57g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 329mg | Sodium: 1284mg | Potassium: 1150mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1761IU | Vitamin C: 1mg | Calcium: 1210mg | Iron: 9mg

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]]> https://overthefirecooking.com/bbq-mac-and-cheese/feed/ 0 BBQ Mac and Cheese_Cover Image Derek Tending Chicken FYR banner post (3) Raw and Cooked Chicken Sliced and Tossed Chicken Mixing the Cheese Adding Macaroni A Spoonful of BBQ Mac and Cheese A fork full of lobster Mac and cheese. The grilled steak with lobster Mac and cheese assembled and served. overhead of a plate piled with cheesy pasta and sliced strip steak Cajun steak and shrimp alfredo, served and ready to eat. Green Chile and Cheese Stuffed Chicken Buffalo Chicken Wings with Melted Cheese cookbooks A cast iron skillet filled with BBQ chicken and beer cheese macaroni and a can of Samuel Adams in the background The Best Quesadilla Recipes https://overthefirecooking.com/the-best-quesadilla-recipes/ https://overthefirecooking.com/the-best-quesadilla-recipes/#respond Sun, 16 Mar 2025 08:00:00 +0000 https://overthefirecooking.com/?p=32947 Hands holding a stack of sliced steak fajita quesadillas with cheese, peppers and steak

If you’re looking for a freakin’ delicious meal for today’s lunch or tonight’s dinner, look no further than these quesadilla…

The post The Best Quesadilla Recipes appeared first on Over The Fire Cooking.

]]> Hands holding a stack of sliced steak fajita quesadillas with cheese, peppers and steak

If you’re looking for a freakin’ delicious meal for today’s lunch or tonight’s dinner, look no further than these quesadilla recipes. We’ve highlighted lots of the great party foods: tacos, nachos, burgers and even dips. But now it’s time for the quesadilla — that great unsung hero of any tailgate, game day celebration or quick, satisfying, easy dinner — to have its moment.

Hands holding a stack of sliced steak fajita quesadillas with cheese, peppers and steak

I’m so stoked, because my favorite quesadillas aren’t just the sad pre-shredded cheese and room temperature tortilla concoctions you might remember from childhood. We’ve got lots of different proteins, toppings and sauces to make everyone around the table happy (and full). 

Table of Contents

Why You’ll Love These Quesadilla Recipes

There’s nothing like crispy quesadillas with gooey cheese, mouthwatering fillings and warm tortillas. The best part about quesadillas is that they’re portable! I take them to tailgates all the time because they’re so easy to prep, grill and carry. They also make great appetizers in a larger game day spread! If you’re looking for a simple bite that provides a huge amount of flavor, no matter where you are, look no further than the quesadilla. 

Pulling open the tortilla of a pulled pork quesadilla with vegetables and melted cheese inside

Essential Quesadilla Ingredients

  • Tortillas: The building blocks of any good quesadilla recipe. You can use either corn tortillas or flour tortillas, but I tend to gravitate toward corn thanks to their earthy flavor. 
  • Protein: I use beef and chicken in a lot of these quesadilla recipes, but pulled pork is amazing too. Make sure you check the cooking time for your filling! If we’re using a larger cut, like brisket, chuck roast, flavorful chicken thighs or pork shoulder, you’ll want to leave more time to grill before serving. Some of the braised larger cuts are even more delicious the day after you make them. Other fillings, like steak, ground beef and chicken breasts, will cook much faster.
  • Toppings: Can you call them toppings if they’re on the inside? Either way, a good quesadilla becomes a great quesadilla with the other ingredients that make up the quesadilla filling. Melty cheese (cheddar cheese, pepper jack and Monterey Jack cheese are all great options), vegetables like bell peppers, black beans and red onions, and additional meats like bacon or chorizo are some of my favorite fillings. 
  • OK, Actual Toppings: Outside of the filling, you’ll want dips on the side to get the best flavor out of these quesadilla recipes. Pico de gallo, guacamole, sour cream and a squeeze of lime juice will round out your quesadilla meal. If you’re looking for a lower-fat sour cream alternative, Greek yogurt is a great option.    
Our chicken bacon ranch quesadillas recipe.

Easy Guacamole

Sure, the store-bought stuff works, but there’s nothing like fresh homemade guacamole — it’s so freakin’ delicious, and making it couldn’t be easier. Take 3 ripe avocados, halved, pitted and cut into 1/2-inch pieces, then put them in a bowl with 2 tablespoons of finely chopped red onion, 1/4 teaspoon of grated lime zest, 2 tablespoons lime juice, 1 minced jalapeño chile and 2 tablespoons chopped fresh cilantro. Mash it all together in a bowl, season it with kosher salt and pepper and serve ASAP.

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Tips for Making the Best Quesadillas

  • Use a cast iron skillet on the grill. I know, I know, the grill marks look cool. But using a large skillet over medium-high heat gives us that even golden brown all over the crispy tortilla. Plus, if ingredients happen to fall out of your tortilla, they’re not going anywhere. 
  • Get that tortilla golden brown first! This step will make the tortilla more pliable and easy to fold when you put in the filling ingredients. Also, see above about how much we love a golden brown tortilla. 
  • Only put the filling on half of the tortilla. It can be tempting to spread our delicious quesadilla filling all over the top of the tortilla. Covering only half of the tortillas ensures that the quesadilla cooks evenly and stays portable. No one wants to lose any of that delicious quesadilla filling while they’re eating! 

My Favorite Quesadilla Recipes

Who will triumph in our quest for the best quesadilla recipe? Kidding — there’s not a bad recipe in this bunch. Try ’em all and let me know which one is your perfect quesadilla in the comments!

Beef Quesadilla Recipes

The Steak Fajita Quesadilla is cut in half so that Derek can show off the delicious ingredients: steak, veggies, and lots of cheese.

Steak Fajita Quesadilla

The Steak Fajita Quesadilla with a Lime Chipotle Sour Cream Sauce is an easy recipe that combines all your favorite flavors into one epic flavor bomb!
View Recipe
Cheesesteak Quesadilla ready to be eaten!

Cheesesteak Quesadilla

Cheesesteak Quesadilla for the fun, family dinner.
View Recipe
Cheesy Steak Quesadilla

Easy Steak Quesadilla

Nothing quite beats steak and cheese. This Easy Steak Quesadilla is the ideal mixture for the outdoor cook!
View Recipe
I can't decide which I love more? The quesadilla or the Chipotle Ranch dipping sauce.

Chipotle Ranch Steak Quesadilla

If you loved Marry Me Steak Tacos, you'll love the Chipotle Ranch Steak Quesadilla, maybe even more. It doesn't get much better than perfectly grilled filet mignon, melty cheese, and a homemade ranch dressing that's cool and spicy!
View Recipe

Chicken Quesadilla Recipes

The Grilled Chicken Fajita Quesadilla

Grilled Chicken Fajita Quesadilla

The Grilled Chicken Fajita Quesadilla is an easy recipe that packs a punch with fajita flavors and cheesy goodness that are so freakin' delicious.
View Recipe
Dipped quesadillas in the ranch.

Buffalo Chicken Quesadilla

Buffalo Chicken Quesadilla for a delicious, dip-able, cheesy, buffalo chicken experience.
View Recipe
Chicken Bacon Ranch Quesadilla plated and ready to devour.

Chicken Bacon Ranch Quesadilla

Chicken Bacon Ranch Quesadilla for a delicious, hand held meal!
View Recipe

Other Freakin’ Delicious Quesadilla Recipes

Loaded Pull Pork Tacos

Loaded Pulled Pork Quesadillas

Loaded Pulled Pork Quesadillas with homemade jalapeno lime sour cream are a delicious way to level up your quesadilla game!
View Recipe

What to Serve with Quesadillas

Chips and salsa, Mexican rice or cilantro-lime rice with refried beans, or a simple slaw with lots of green onions and lime juice are all great options to serve with these quesadilla recipes. During the summer, I love to throw some corn on the grill too. For drinks, margaritas or a michelada would be so freakin’ delicious! 

More Party Food

Leftovers and Reheating

If you have leftover quesadillas, you’ll want to wrap them tightly in plastic wrap or place them in an airtight container. They’ll keep in the fridge for up to three days. To reheat, toss your quesadillas on a hot pan or in an electric griddle for a couple of minutes on each side until they get crispy again. If you don’t have an electric griddle, you can place the sliced quesadillas on a sheet pan and warm them in a 350-degree oven for about 10 minutes. Avoid the microwave if you can — it’ll make those crispy tortillas soggy. 

Buffalo chicken quesadilla recipe sliced open and dipped in sauce

FAQs

Should I use corn tortillas or flour tortillas?

I’m sure I’ll get some strong opinions about this debate! They’re both great, but here are a few things you can keep in mind when you’re making these quesadilla recipes. Basically, corn tortillas are firmer and have an earthier flavor. Flour tortillas are softer and sweeter. My opinion: you can’t really go wrong. 

Can I make these quesadilla recipes ahead of time?

Yes! You can prepare your filling ingredients, like meat and vegetables, ahead of time. Then, store them in the fridge, and assemble the quesadillas when you’re ready to eat.

What’s the best way to slice quesadillas so everything doesn’t fall out? 

​You can use a sharp knife, a pizza cutter or even a pair of kitchen shears! 

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]]> https://overthefirecooking.com/the-best-quesadilla-recipes/feed/ 0 Steak-Fajita-Quesadilla_Cover-Image B_IMG_4409-2-scaled A_IMG_1729-2-scaled FYR banner post (3) The Steak Fajita Quesadilla is cut in half so that Derek can show off the delicious ingredients: steak, veggies, and lots of cheese. Cheesesteak Quesadilla ready to be eaten! Cheesy Steak Quesadilla I can't decide which I love more? The quesadilla or the Chipotle Ranch dipping sauce. The Grilled Chicken Fajita Quesadilla Dipped quesadillas in the ranch. Chicken Bacon Ranch Quesadilla plated and ready to devour. Loaded Pull Pork Tacos Smoked fried jalapeño poppers, ready to dip in dressing. Easy Buffalo Cheese Dip in a Stuffed Pizza Dough Crust. fried shrimp cheesy bacon wrapped chorizo dogs Buffalo Chicken Wings with Melted Cheese honey cajun shrimp and sausage skewers A_IMG_6694-2 cookbooks Hot Honey Ranch Sliders https://overthefirecooking.com/hot-honey-ranch-sliders/ https://overthefirecooking.com/hot-honey-ranch-sliders/#comments Mon, 03 Mar 2025 08:00:00 +0000 https://overthefirecooking.com/?p=33879 Hot Honey Ranch Sliders are laid out on the table, ready to enjoy!

If you’re looking for the ultimate game-day bite, Hot Honey Ranch Sliders are here for the win. Juicy grilled chicken…

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]]> Hot Honey Ranch Sliders are laid out on the table, ready to enjoy!

If you’re looking for the ultimate game-day bite, Hot Honey Ranch Sliders are here for the win. Juicy grilled chicken thighs, crispy bacon, gooey mozzarella, and a drizzle of homemade ranch sauce with a nice little spicy twist are flavor bombs you won’t want to miss.

Hot Honey Ranch Sliders are laid out on the table, ready to enjoy!

These hot honey ranch sliders made with grilled chicken bring the heat, the crunch, and the creamy kick you crave. Whether you’re making them for the Super Bowl, poker night, or the fam, these little chicken sandwiches are so freakin’ delicious they are guaranteed to disappear fast! 

Table of contents

Why You’ll Love Hot Honey Ranch Sliders

The hot honey ranch sliders check all the boxes for an epic bite. The ranch sauce brings a tangy, creamy heat, while the grilled chicken thighs stay juicy thanks to a chili oil baste. It doesn’t get any better than layering melted mozzarella and crispy bacon taking over the top. These flavor-packed sliders are simple to throw together, too. 

A hot honey chicken slider is dipped in our spicy ranch dressing.

If you can’t get enough of the chicken and ranch combo, check out these recipes next! Chicken Bacon Ranch Taquitos, Chicken Bacon Ranch Tacos, and BBQ Ranch Chicken Recipes.

Viral Ranch Sliders on IG

Ranch sliders are all over YouTube, TikTok, and IG, with everyone putting their own twist on them. If you want to check some popular ones out, Tom Judkins’ backyard-style sliders use a smoky grilled ranch drizzle, while Christopher Smith’s take features a spicy jalapeño-infused ranch that gives the perfect kick. To make your version go viral, get creative with toppings, add a crunchy element, and don’t forget to film that golden brown cheese pull!

Hot Honey Chicken Sliders Ingredients Round-Up

  • Chicken – Pick up some chicken thighs (or cooked rotisserie chicken for a shortcut). For seasoning, I used my Cowboy Butter rub! However, you could sub it with some kosher salt, black pepper, and garlic powder if you’d like. You’ll also need some chili oil for basting.
  • Hot Honey Ranch – This tasty hot honey sauce is easy to make with sour cream, mayonnaise, chili crisp, local honey, fresh cilantro, garlic powder, black pepper, buttermilk, and salt.
  • Sliders – Grab some soft but firm slider rolls, crispy bacon slices, and high-quality mozzarella cheese.
The chicken is grilled to perfection on the FYR Grill, while the bacon is fried until crispy in a cast iron pan until crispy

Now that we have all of our main ingredients rounded up, let’s get grilling. Trust me, these hot honey ranch sliders are about to be your new favorite comfort food! Follow along with me while I walk you through the steps, or skip ahead to the recipe card. 

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How to Make Hot Honey Ranch Sliders

Sauce & Chicken Prep

Let’s kick off this hot honey ranch sliders recipe with the sauce. Mix sour cream, mayonnaise, chili crisp, honey, chopped cilantro, garlic powder, and black pepper in a bowl or mason jar. Stir in buttermilk until it’s the perfect drizzle consistency. Season with salt to taste. Pop it in an airtight container in the fridge until it’s go-time.

The hot honey ranch dressing is easy to make - it gets a kick from some chili crunch.

Now, prep the chicken for the ranch sliders. Coat the thighs in canola oil, then hit them with a generous layer of Cowboy Butter (or your favorite chicken seasoning or kosher salt, black pepper, and garlic powder). If you’re using rotisserie chicken, just shred it and then set it aside. Let the seasoned chicken chill while you fire up the grill.

Grilling Time

Preheat the grill to medium-high heat, about 375F. Toss a cold cast iron skillet on there and lay in your bacon slices. Let them crisp up, then pull them off and chop them up.

The chicken is grilled and basted in some of our spicy chili oil.

Next up, the chicken. Throw it straight on the grill and cook for 6-8 minutes per side, basting with chili oil for that extra heat and moisture. The chicken is done once it hits an internal temperature of 165-170F. Pull the chicken off the grill and let rest for 5 minutes before slicing into thin strips.

The perfectly seasoned and grilled chicken is sliced with a sharp knife into thin strips.

Slider Assembly & Baking Time

While the chicken rests, slice your slider rolls in half, keeping them connected. Place the bottom half in an aluminum foil-lined baking dish or a cooking-safe skillet. Layer on mozzarella, then the sliced chicken, crispy bacon, a drizzle of hot honey ranch, and another layer of mozzarella. Cap it off with the top half of the rolls and brush the tops with more chili oil.

The hot honey ranch sliders are assembled and covered in more spicy goodness.

Bake the sliders at 350-375F for 10-12 minutes until golden brown and crispy. Let them cool for a few minutes before slicing and serving with extra hot honey ranch for dipping. Now, all that’s left to do is dive in and enjoy. Cheers! 

What to Serve with Hot Honey Ranch Sliders

For a full spread, pair these hot honey ranch sliders with fried chicken, sweet potato fries, and plenty of dipping sauces. They also go great with a side of pasta salad or maybe some crunchy onion rings. The best way to enjoy them? Hot off the grill with a cold drink in hand while watching your team win the game!

More Sliders

Or, for a full comprehensive list, check out all The Best Slider Recipes here!

Leftovers & Reheating Instructions

Store leftover hot honey ranch sliders in an airtight container in the fridge for up to three days. To reheat, toss them in a 350F oven for about 10 minutes until the cheese is melty and the bread is crispy again.

A hot honey chicken slider is dipped in our spicy ranch dressing.

FAQs for Hot Honey Ranch Sliders

Can I use chicken breasts instead of chicken thighs?

​Absolutely! Chicken breasts will work for the hot honey ranch sliders, but they tend to be leaner and can dry out quicker. For best results, pound them to an even thickness and baste with extra chili oil to keep them tender.

How can I adjust the heat? 

If you want extra spice, add more chili oil, toss in some diced jalapeños, or sprinkle cayenne into the ranch. If you need to cool things down, use less chili crisp or add more sour cream to balance the heat.

can I make homemade ranch dressing?

Yes, and it’s easier than you think! Just mix together sour cream, mayonnaise, buttermilk, garlic powder, onion powder, fresh chopped dill, and a squeeze of lemon juice. Add salt and black pepper to taste, then adjust the consistency with more buttermilk if needed. Keep in an airtight container in the fridge for no more than a week.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

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A hot honey chicken slider is dipped in our spicy ranch dressing.
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Hot Honey Ranch Sliders

These hot honey ranch sliders pack a bold, spicy twist with juicy chicken, crispy bacon, melty mozzarella, and a drizzle of creamy hot honey ranch. Customize the heat with chili oil, cayenne, or jalapeños for the perfect kick!
Course Appetizer, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 772kcal
Author Derek Wolf

Ingredients

Chicken:

  • 8-10 Chicken Thighs
  • Cowboy Butter or favorite Chicken seasoning
  • Chili Oil as needed
  • Canola Oil as needed

Hot Honey Ranch:

  • 2.5 tbsp Sour Cream
  • 2 tbsp Mayonnaise
  • 2 tbsp Chili Crisp
  • 1.5 tbsp Local Honey
  • 1.5 tbsp Chopped Cilantro
  • 1.5 tsp Garlic Powder
  • 1 tsp Black Pepper
  • Buttermilk to desired consistency
  • Salt to taste

Sliders:

  • 1 pack Slider Rolls
  • 8-10 Cooked Bacon Slices
  • 8-12 Sliced Mozzarella Cheese

Instructions

  • Add all the ingredients for your ranch to a bowl and mix. Set to the side until ready to use.
  • Slather your chicken thighs with oil and generously season with Cowboy Butter Seasoning (or you can sub with salt, pepper and garlic powder or your favorite chicken rub). Set in the fridge until ready to cook.
  • Preheat a grill to medium-high heat (about 375F).
  • Add a cold cast iron skillet to the heat and add your bacon slices to cook until nice and crispy. Once done, pull off to cool then chop up.
  • Next, add your chicken to the grill and cook for 6-8 minutes per side, basting with chili oil as needed.
  • Continue to cook chicken until it hits an internal temp between 165-170F.
  • Once the chicken is done, pull off to let it rest for 5 minutes. Once rested, slice into thin strips.
  • Pull out your slider rolls. While keeping the slider rolls together, slice your slider rolls in half so there is a top side and bottom side.
  • Add the bottom side into a foil bin or cooking safe skillet. Add a layer of cheese, sliced chicken, bacon, drizzle of ranch and finish with a layer of more sliced cheese plus the top part of the buns. Brush some chili oil over the top of the slider buns.
  • Add the sliders to the oven at medium high heat (around 350-375F). Cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes.
  • Slice up your sliders and serve with the homemade ranch for dipping. Enjoy!

Video

Notes

Viral Ranch Sliders on IG
Ranch sliders are all over YouTube, TikTok, and IG, with everyone putting their own twist on them. If you want to check some popular ones out, Tom Judkins’ backyard-style sliders use a smoky grilled ranch drizzle, while Christopher Smith’s take features a spicy jalapeño-infused ranch that gives the perfect kick. To make your version go viral, get creative with toppings, add a crunchy element, and don’t forget to film that golden brown cheese pull!

Nutrition

Calories: 772kcal | Carbohydrates: 17g | Protein: 45g | Fat: 58g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 248mg | Sodium: 4017mg | Potassium: 670mg | Fiber: 1g | Sugar: 8g | Vitamin A: 275IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 2mg

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]]> https://overthefirecooking.com/hot-honey-ranch-sliders/feed/ 2 Hot HOney Ranch Sliders_Cover Image Dipped Slider Prepping the Recipe Ingredients New-rubs-1026-x-600-1024-×-400-px Mixing the Honey Ranch Sauce Chicken Cooking on the Grill Slicing Up the Chicken Assembling the Sliders Philly cheesesteak Sliders assembled and ready to serve! Cheesy Buffalo Chicken Sliders done, plated and ready to devour. Steak Au Poivre Sliders assembled and ready to devour. BBQ Beef Sliders are the ultimate comfort food. Cowboy Butter Sliders Chimichurri steak sliders. Dipped Slider FYR banner post (3) A hot honey chicken slider is dipped in our spicy ranch dressing. Hot Honey Wings https://overthefirecooking.com/hot-honey-wings/ https://overthefirecooking.com/hot-honey-wings/#comments Fri, 24 Jan 2025 08:00:00 +0000 https://overthefirecooking.com/?p=33511 A hand holding a single hot honey wing with chili crisp

Wings — especially homemade chicken wings — are welcome at any party. Especially a hot wings recipe! So, when you…

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]]> A hand holding a single hot honey wing with chili crisp

Wings — especially homemade chicken wings — are welcome at any party. Especially a hot wings recipe! So, when you walk into a friend’s house or bring out a platter of these hot honey wings at home for your guests, I can guarantee you’ll be treated like a tailgate hero.

A platter of hot honey wings with chili crisp in front of a grill fire

We’re doing a classic wing treatment here, but with an extra boost from my spicy hot honey sauce recipe. Tossing in that flavor at the end makes this so freakin’ delicious! This easy recipe makes a perfect appetizer for your Super Bowl party or a tasty main course. 

Table of Contents

Why You’ll Love Hot Honey Wings

Like I said in this recipe for hot honey steak sliders, I love hot honey because it incorporates two of my favorite flavor profiles: spicy and sweet. The spicy sauce is having a moment as a crowd favorite right now, and I’ve been stoked to try it in some of my favorite dishes. It was only a matter of time before I tried it with wings.

For this hot honey chicken wings recipe, we smoke and then fry for extra crispy wings. If you have a different way you’d like to cook delicious wings, give it a shot here! I’ve got lots of different methods in my favorite chicken wing recipes post. Just don’t forget to toss in the hot honey at the end. Also, if you want to make this dish spicier (like I did), you can add in more chili crisp. 

A hand holding a single hot honey wing with chili crisp

If me saying “chili crisp” has you craving more, check out my Chili Oil Steak Pinwheels, Steak and Eggs with Crispy Green Chili Oil and Steak and Chili Oil Eggs.

Hot Honey Wings Ingredients

  • Chicken Wings: We’ll start with chicken wings (obviously), my Big Bad BBQ Ale Rub for seasoning and the frying oil of your preference for the deep frying step.
  • Hot Honey: ​Our sauce ingredients are unsalted butter, local honey, minced garlic, chili crisp and chopped chives. 

Get stoked for life

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Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

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How to Cut Whole Chicken Wings

Depending on the stock at your grocery store, you may be able to find party wings. Party wings already have the drumette and the flat separated, so they’re easy to just get on the grill.

If you can only find whole chicken wings (which are cheaper than party wings), it’s real easy to cut the chicken wings yourself. First, flip the wings over so you can see the joints. You’ll see three parts: the wingette, the flat and the drumette. Then, using a sharp knife, cut the wingette from the flat at the joint. Your knife should do this easily if you cut at the right spot. For your final cut, separate the flat from the drumette.

That’s it! You’re ready for cooking wings! This short video from America’s Test Kitchen also has a great demo.

How to Make Hot Honey Wings

​Get ready for the best crispy hot honey chicken wings you’ve ever tasted. Your taste buds are going to thank you!

Prepping the Wings

First, slather your 2 pounds of chicken wings in a couple tablespoons of canola oil. This will help the seasoning stick. In a bowl, season the chicken thoroughly with my Big Bad BBQ Ale or your favorite BBQ seasoning mix. Once you’ve seasoned the wings with the dry rub, place the chicken in the fridge for 30 minutes.

Seasoning the chicken wings with Big Bad BBQ Rub and placing the flats and drumettes on the smoker

Smoking the Wings

Next, preheat your grill to 250 degrees Fahrenheit for a two-zone indirect cooking. Add some wood chips for more smoke flavor if you’d like. Then, add your chicken wings to the smoker and cook them for about 1-1.5 hours, or until the internal temperature reaches 165 degrees F. Once the wings are done, pull them off and keep warm until you’re ready to fry.

Frying the Wings

Now that we’ve smoked the wings, kick up the heat in your grill to 400 degrees F. Place a Dutch oven in the grill and CAREFULLY add your 1 quart of frying oil. Heat that oil up to 350 degrees F.

Then, carefully (seriously!) add the wings to frying oil, cooking in batches as needed. Flip and stir the wings occasionally while you’re frying, which will take 2-3 minutes. 

Adding smoked chicken wings from the grill into the frying oil in a Dutch oven

And Now for the Hot Honey

After your homemade wings have fried, pull them off and place them in a large mixing bowl. If you want, you can drain them on a plate lined with a paper towel before you put them in the bowl.

Now, it’s time to add in all the ingredients for our homemade hot honey sauce! Stir 2 sticks of melted unsalted butter, 2.5 tablespoons local honey, 2 tablespoons minced garlic, 2 tablespoons chili crisp and 1.5 tablespoons chopped chives into the bowl with the hot chicken wings. Toss the wings in the hot honey butter sauce until they’re well coated. 

Chicken wings fried and tossed in a bowl with hot honey butter sauce

When the wings are done, serve them on a plate with ranch or blue cheese dressing. Enjoy!

What to Serve with Hot Honey Wings

Celery sticks, carrot sticks and wings go together like bees and honey (see what I did there?). You could also serve these spicy honey wings with onion rings, my jalapeño poppers, a creamy coleslaw, a simple salad or sweet potato fries.

Make sure to check out all my Best Chicken Wing Recipes here!

For More Chicken Wings

​Leftovers and Reheating

Store leftover wings in an airtight container in the refrigerator for up to three days. To reheat, use an oven or an air fryer basket to help maintain the crispy texture. Avoid microwaving, as it can result in a soggy finish. 

Hot honey wings piled on a plate in front of a grill fire

FAQs

​How can I change the spice level for the hot honey wings?

If you want less spice, you can reduce the amount of chili crisp. Want more, like I did? Add more chili crisp! 

What are some other ways to use hot honey? 

Hot honey is so much more than a hot wing sauce! I’ve made these recipes with hot honey: Hot Honey Steak Sliders, Hot Honey Salmon Bites, Hot Honey Garlic Beef Jerky Recipe, Hot Honey Garlic Shrimp and Grilled Lobster with Hot Honey Butter. Also, check out my recipe for hot honey butter, which has even more ideas. 

Can I make these crispy chicken wings with a different cut of chicken? 


Sure! You could use drumsticks in this recipe. The frying portion may take a little more time since the drumsticks are bigger than the wings. Keep an eye on them and take them out when they’re golden brown. You can also check out my chicken legs recipe roundup for more ideas. 

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Flavor X Fire
Food X Fire
A platter of hot honey wings with chili crisp in front of a grill fire
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Hot Honey Wings

Classic wings get a freakin' delicious boost from my hot honey butter sauce, making these hot honey wings perfect for game day or dinner.
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 4 people
Calories 3060kcal
Author Derek Wolf

Ingredients

Chicken Wings:

  • 2 lbs of Chicken Wings
  • 1 cup Big Bad BBQ Ale Rub
  • Canola Oil as needed
  • 1 qt Frying Oil peanut or vegetable

Hot Honey:

  • 2 sticks Unsalted Butter melted
  • 2.5 tbsp Local Honey
  • 2 tbsp Minced Garlic
  • 2 tbsp Chili Crisp
  • 1.5 tbsp Chopped Chives

Instructions

  • Slather your chicken wings in oil. In a bowl, season the chicken thoroughly with my Big Bad BBQ Ale and your favorite bbq rub. Set chicken in the fridge for 30 minutes.
  • Preheat your grill to 250F for a two zone indirect cooking. Add some wood chips for added smoke flavor if desired.
  • Add your chicken wings to the smoker and cook for about 1-1.5 hours or until 165F internal. Once the wings are done, pull them off and keep warm until ready to use.
  • Next, kick up the heat in your grill to 400F. Add a dutch oven to it and *carefully* add your frying oil heating up to 350F. Carefully add wings to frying oil (cooking in batches as needed) and cook for 2-3 minutes. Flip and stir occasionally.
  • After they have fried for the first time, pull them off and add to a large bowl. Add all the ingredients for the Hot Honey Butter to the bowl and toss the wings until well coated.
  • When the wings are done, place them on a plate with ranch or blue cheese. Serve and enjoy!

Video

Notes

How to Cut Whole Chicken Wings
Depending on the stock at your grocery store, you may be able to find party wings. Party wings already have the drumette and the flat separated, so they’re easy to just get on the grill. If you can only find whole chicken wings (which are cheaper than party wings), it’s real easy to cut the chicken wings yourself. First, flip the wings over so you can see the joints. You’ll see three parts: the wingette, the flat and the drumette. Then, using a sharp knife, cut the wingette from the flat at the joint. Your knife should do this easily if you cut at the right spot. For your final cut, separate the flat from the drumette. That’s it! You’re ready for cooking wings! This short video from America’s Test Kitchen also has a great demo.

Nutrition

Calories: 3060kcal | Carbohydrates: 51g | Protein: 29g | Fat: 314g | Saturated Fat: 74g | Polyunsaturated Fat: 143g | Monounsaturated Fat: 79g | Trans Fat: 4g | Cholesterol: 216mg | Sodium: 113mg | Potassium: 635mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3203IU | Vitamin C: 10mg | Calcium: 627mg | Iron: 22mg

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]]> https://overthefirecooking.com/hot-honey-wings/feed/ 2 Hot Honey Wings_Cover Image Ingredients Section Photo_Hot Honey Wings FYR banner post (3) Seasoning Wings and Starting on Smoker Smoked Wings Into the Frying Oil Fried and Tossed Wings maple chili bacon wrapped chicken wings Smoked Citrus Chile Chicken Wings with Black Bean Corn Salsa Fire Baked Chimichurri chicken wings cooked in a pizza oven ready to serve. Bourbon Bacon Chicken Wings Grilled Kung Pao Chicken Wings plated and ready to serve. a large plate piled with huli huli chicken wings and garnished with sesame seeds, sriracha, and cilantro Before FAQ Section_Hot Honey Wings cookbooks A platter of hot honey wings with chili crisp in front of a grill fire Cast Iron Skillet Recipes https://overthefirecooking.com/best-cast-iron-skillet-recipes/ https://overthefirecooking.com/best-cast-iron-skillet-recipes/#respond Wed, 15 Jan 2025 08:00:00 +0000 https://overthefirecooking.com/?p=32823 Ribeye in a cast iron pan ready to get basted with it's basting ingredients

When it comes to rounding up my best recipes, cast iron skillet recipes are seriously some of my all-time faves.…

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]]> Ribeye in a cast iron pan ready to get basted with it's basting ingredients

When it comes to rounding up my best recipes, cast iron skillet recipes are seriously some of my all-time faves. The trusty skillet is the ultimate backyard grilling workhorse. From searing the skin off poblano peppers to making easy weeknight dinners in one pan, these skillets can do double duty and then some.  

Ribeye in a cast iron pan ready to get basted with it's basting ingredients

Whether you’re cooking up an intimate feast for two or a full meal for a crowd, these iron recipes deliver seriously freaking delicious flavor with less time and no extra cost. Let’s dig into this collection of the best cast-iron skillet recipes and tips to help you bring some seriously good food to the dinner table.

Table of Contents

Why You’ll Love Cast-Iron Skillet Recipes

Cast iron skillets are built to last—seriously, they’re family heirlooms in the making. They are great for easy skillet recipes, offering a super-high heat for a perfect sear and that golden brown crust we all crave. Plus, they’re great for everything from roasting chicken breasts to caramelizing green beans with lemon juice and then some fresh herbs. A cast iron skillet dinner is a great way to make any meal hit a little different without going overboard.

Easy buffalo chicken dip with a stuffed crust for tailgating recipes

General Tips on Buying a Cast Iron Skillet

  • Start simple – A 10- or 12-inch skillet is your go-to workhorse for most easy meal recipes.
  • The cost of a new skillet is totally up to you – A classic Lodge skillet is affordable and reliable. You can also probably find one used at the local Goodwill that needs some love. (If this is the case, make sure to check out my Season or Re-Season a Cast Iron Skillet article!) The most expensive ones are from YETI. No judgment here because you always need to do you. 
  • Consider pre-seasoned – A pre-seasoned skillet saves time and is also easier for beginners. Check out Finex and its signature octagon-shaped pans, which make pouring spout easy.
  • Dutch ovens are cast iron, too – If you need something deeper, a Dutch oven is another type of cast-iron pan. They make great alternatives for stews or braises.
Raw and cooked steak bites on the grill.

Cast Iron Skillet Care

Treat your skillet like the star it is, and it will reward you with years of reliable cooking. After each use, rinse it with hot water (no soap) and scrub with a brush or chainmail to remove residue without damaging the seasoning. Dry it immediately with a clean towel and rub on a thin layer of olive oil to prevent rust and maintain its non-stick surface.

Got stubborn food bits? Sprinkle coarse salt as a natural abrasive and scrub them away. If your skillet ever loses its shine, a quick re-seasoning can bring it back to life. Store it in a dry spot to stay rust-free because you never know when you’ll need to whip up another meal!

For a more in-depth dive, including tips on restoring an old skillet, also check out my post on Cleaning Your Cast Iron Skillet.

Short History of Cast Iron Cookware

Iron cookware has been a cooking favorite literally for ages, starting in China around 220 A.D. Back then, it was all about rugged pots for stews and boiling water—simple, sturdy, and built to handle open flames. Because of its ability to hold heat evenly, it quickly became a game-changer for home cooking.

Fast forward to the Middle Ages, and iron cookware got an upgrade. Cauldrons and pots became kitchen essentials, especially in rural Europe. Then, by the 18th century, casting techniques improved, making iron skillets thinner, smoother, and easier to handle—less beast and more beauty.

Moving into the 19th century, brands like Griswold and Wagner took cast iron to the next level in the U.S., turning out skillets and Dutch ovens that became instant classics. As a result, these were the OG kitchen workhorses, and they’re still collector favorites today.

Sometimes the perfect steak is cooked in a cast iron pan. Cast Iron Skillet Recipes are easy to master if you know how!

Cast iron took a backseat in the mid-20th century when non-stick and stainless steel cookware hit the scene, but it never really disappeared. By the late 20th century, it was back in the spotlight. Now, it’s a favorite again—thanks to its durability, natural non-stick vibes, and the fact that it can last as a family heirloom if you treat it right.

Round-Up of Recipes

Get ready for easy recipes with freaking delicious flavor. Here’s your complete guide to cast iron greatness.

Cast Iron Skillet Red Meats

Cast iron skillets are the ultimate tool for cooking meats to perfection. From juicy steaks with a perfect sear to tender lamb packed with flavor, these recipes show how your trusty skillet can take your meat game to the next level.

Perfect Ribeye Steak Recipe.

Perfect Ribeye Steak

A perfectly seared ribeye steak with a golden brown crust, cooked with garlic and butter in a cast iron skillet.
View Recipe
Steak with Tennessee onions, ready to eat.

Steak with Tennessee Onions

Juicy steak topped with sweet, caramelized Tennessee onions.
View Recipe
Pan Seared Steak with Crispy Potatoes plated and ready to serve.

Pan Seared Steak with Crispy Potatoes

A hearty meal featuring pan-seared steak and crispy potatoes.
View Recipe
Three finished steak bite tacos on the grill.

Steak Bite Tacos

Perfect for Taco night, quick and flavorful steak bites seared in the cast iron pan served in flour tortillas.
View Recipe
large plancha filled with fajita veggies and grilled steak

Grilled Flat Iron Fajitas

Classic steak fajitas with bell peppers, cooked in a cast iron skillet.
View Recipe
lamb chops ready to eat

Cast Iron American Lamb Chops

Lamb chops cooked in a cast iron skillet with lemon citrus, white wine, and spices for a fresh flavor.
View Recipe
rosemary garlic lamb chops

Rosemary Garlic Lamb Chops

A family favorite, juicy lamb chops seared with fresh rosemary and garlic, delivering a savory and aromatic dish.
View Recipe

If you’re craving a big Cowboy Breakfast made on the trusty skillet, check out these epic recipes below. Alternatively, check out all my best breakfast skillet recipes here!

Breakfast skillets

Cast Iron Chicken Recipes

Cast iron skillets and chicken are a winning combo for bold, flavorful meals. Whether you’re craving crispy skin, smoky wings, or a saucy skillet dinner, these chicken recipes bring serious flavor with minimal effort.

green chile chicken

Cast Iron Green Chile Chicken

A southwestern-style dish featuring chicken cooked in a cast iron skillet with green chile sauce.
View Recipe
Crispy Orange Chicken

Crispy Orange Chicken

Sweet and savory orange chicken with crispy skin, cooked to perfection in a cast iron skillet.
View Recipe
maple chili bacon wrapped chicken wings

Bacon Wrapped Chicken Wings

Juicy chicken wings wrapped in bacon and cooked until crispy.
View Recipe
Buffalo Chicken Wings with Melted Cheese

Grilled Buffalo Chicken Wings with Melted Cheese

Spicy buffalo wings grilled and topped with melted cheese.
View Recipe

Cast Iron Dip and Queso Recipes

One of my favorite things about using a cast iron pan is how perfect it is for making flavorful dips and gooey queso recipes. Its even heat distribution ensures every bite is warm, melty, and packed with flavor.

Skillet Choriqueso

Skillet Choriqueso

A cheesy dream come true with chorizo, oaxaca cheese, and fresh pico de gallo, all melted together in a skillet.
View Recipe
Easy Buffalo Cheese Dip in a Stuffed Pizza Dough Crust.

Easy Buffalo Chicken Dip with Stuffed Crust

A spicy and creamy buffalo chicken dip baked with a stuffed crust for an indulgent appetizer.
View Recipe
Jalapeño popper dip

Jalapeño Popper Dip 

Creamy, cheesy dip loaded with jalapeños, perfect for game day snacking.
View Recipe
Smoked Steak Queso Dip cooked Over the Fire.

Smoked Steak Queso Dip

A hearty queso dip featuring smoked steak, ideal for a crowd-pleasing appetizer.
View Recipe
A chip that's been dipped in the smoked brisket queso.

Smoked Brisket Queso

Rich and smoky queso dip made with tender brisket pieces.
View Recipe
Smoked Chorizo Queso finished and sitting on the smoker.

Smoked Chorizo Queso

Classic queso with a spicy twist from smoked chorizo.
View Recipe
Smoked Nashville Hot Chicken Queso ready to smash.

Smoked Nashville Hot Chicken Queso

Hot and cheesy queso dip with a Nashville hot chicken kick.
View Recipe
Holding a chip up to the camera that's dripping in smoked beer cheese with a bite of steak and shrimp also on the chip.

Smoked Beer Cheese

Savory and rich beer cheese dip with a smoky flavor that is so freakin' delicious!
View Recipe

Cast Iron Skillet Seafood

Seafood and cast iron skillets are a match made in foodie heaven. Whether it’s seared salmon or buttery shrimp, these recipes bring bold flavors and golden, crispy textures straight to your table.

cast iron trout ready to eat

Cast Iron Trout

A simple yet freakin' delicious recipe featuring buttery and crispy trout cooked over the fire in a cast iron skillet.
View Recipe
The Cast Iron Skillet Salmon recipes is one of the easiest ways to get smoky flavor into everyone's favorite fish.

Cast Iron Skillet Salmon

Zesty lemon and garlic flavors enhance this hearty salmon filet, seared to perfection in a cast iron skillet.
View Recipe
Nashville Hot Cast Iron Salmon sitting on the grill but ready to be served.

Nashville Hot Cast Iron Salmon

Tender and flaky pan-seared salmon filets glazed in a homemade honey garlic butter with a spicy kick.
View Recipe
time to eat panko fried wild salmon

Panko Crusted Salmon

Crispy panko-crusted wild salmon fillets, fried to golden perfection in a cast iron skillet.
View Recipe
Garlic butter shrimp with crusty bread

Garlic Butter Shrimp

Succulent shrimp cooked in a rich garlic butter sauce, perfect for a quick and flavorful meal.
View Recipe
Spanish Garlic Shrimp garnished and served in the cast iron skillet.

Spanish Garlic Shrimp

A classic Spanish tapa featuring shrimp sautéed in olive oil with garlic and red pepper flakes.
View Recipe
The chorizo garlic shrimp is served in a bowl big enough for sharing with all your friends and family at your table.

Garlic Chorizo Shrimp

Garlic Chorizo Shrimp, inspired by my recent travels to Spain, is super easy to make and even easier to love because it's so freakin' delicious!
View Recipe

Cast Iron Surf and turf Recipes

Surf and turf hits different when you’re rocking a cast iron skillet. Think juicy steak, buttery shrimp, and epic combos like steak and seafood sandwiches—all cooked up with that perfect sear and big, bold flavors.

Surf and Turf Habachi is an epic recipe with the most satisfying umami flavors.

Surf and Turf Hibachi

Steak and shrimp cooked hibachi-style with bold garlic butter.
View Recipe
Cajun steak and shrimp alfredo, served and ready to eat.

Steak and Shrimp Alfredo

Creamy Alfredo pasta topped with steak and shrimp—a true classic!
View Recipe
Surf and Turf Sandwich sliced in half so you can see the inside layers.

Surf and Turf Sandwich

A hearty sandwich with layers of steak and shrimp cooked just right in the skillet.
View Recipe
Grilled Steak and Shrimp with BLK Garlic Butter assembled on a cutting board and ready to serve.

Grilled Steak and Shrimp with BLK Garlic Butter

A family favorite featuring grilled steak and shrimp with black garlic butter.
View Recipe

How to Store Leftover Meats

Storing leftover meats doesn’t have to be complicated, and it’s a great way to stretch a meal. 

  • For chicken, shredding is your best bet. It’s super versatile and perfect for quick tacos or a classic roast chicken salad. You can even toss it into soups or casseroles for an easy weeknight dinner.
  • Steak is just as flexible. Slice it thin, and you’ve got the makings of amazing sandwiches or flavorful steak bite tacos. It’s also great for topping salads or mixing into a hearty stir-fry.
  • Seafood is a little different. It’s always best eaten fresh, but if you have leftovers, don’t let them go to waste. Seafood makes a fantastic base for dips like smoked steak queso or even a quick seafood chowder. Just get creative and put those leftovers to good use!
Tuna sizzling in a cast iron pan on the grill.

FAQs for Cast Iron Skillet Recipes

What’s the difference between a cast iron skillet and a cast iron pan?

A skillet typically has slanted sides, while pans have straight edges.

What are the advantages of a Dutch oven vs. a cast iron skillet?

A Dutch oven is deeper, so it’s better for frying chicken, making soups, and baking bread.

Where can I buy a cast iron skillet online?

There’s always Amazon, or you can buy directly from Lodge, Field Company, and Finex for some great options. Or go all out with a YETI cast iron skillet.

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]]> https://overthefirecooking.com/best-cast-iron-skillet-recipes/feed/ 0 Ribeye with Basting Ingredients in Skillet Buffalo Chicken Dip Raw and cooked steak bites in cast iron skillet perfect-skillet-steak Perfect Ribeye Steak Recipe. Steak with Tennessee onions, ready to eat. Pan Seared Steak with Crispy Potatoes plated and ready to serve. Three finished steak bite tacos on the grill. large plancha filled with fajita veggies and grilled steak lamb chops ready to eat rosemary garlic lamb chops campfire breakfast skillet on the fire Smoked Sausage Cheesy Breakfast Skillet leftover brisket breakfast skillet breakfast skillet platter lets eat steak and eggs southwestern breakfast skillet green chile chicken Crispy Orange Chicken maple chili bacon wrapped chicken wings Buffalo Chicken Wings with Melted Cheese Skillet Choriqueso Easy Buffalo Cheese Dip in a Stuffed Pizza Dough Crust. Jalapeño popper dip Smoked Steak Queso Dip cooked Over the Fire. A chip that's been dipped in the smoked brisket queso. Smoked Chorizo Queso finished and sitting on the smoker. Smoked Nashville Hot Chicken Queso ready to smash. Holding a chip up to the camera that's dripping in smoked beer cheese with a bite of steak and shrimp also on the chip. cast iron trout ready to eat The Cast Iron Skillet Salmon recipes is one of the easiest ways to get smoky flavor into everyone's favorite fish. Nashville Hot Cast Iron Salmon sitting on the grill but ready to be served. time to eat panko fried wild salmon Garlic butter shrimp with crusty bread Spanish Garlic Shrimp garnished and served in the cast iron skillet. The chorizo garlic shrimp is served in a bowl big enough for sharing with all your friends and family at your table. Surf and Turf Habachi is an epic recipe with the most satisfying umami flavors. Cajun steak and shrimp alfredo, served and ready to eat. Surf and Turf Sandwich sliced in half so you can see the inside layers. Grilled Steak and Shrimp with BLK Garlic Butter assembled on a cutting board and ready to serve. Searing Tuna cookbooks Chicken Bacon Ranch Skewers  https://overthefirecooking.com/chicken-bacon-ranch-skewers/ https://overthefirecooking.com/chicken-bacon-ranch-skewers/#comments Fri, 06 Dec 2024 08:00:00 +0000 https://overthefirecooking.com/?p=32509 The chicken kabobs are drizzled with the cool ranch sauce.

Brace yourself for some seriously flavorful Chicken Bacon Ranch Skewers that are ridiculously easy to make on the grill. I…

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]]> The chicken kabobs are drizzled with the cool ranch sauce.

Brace yourself for some seriously flavorful Chicken Bacon Ranch Skewers that are ridiculously easy to make on the grill. I teamed up with QALO to bring you perfectly seasoned chicken pieces, crispy bacon, Buffalo sauce, and homemade Ranch dressing—all in one bite! Oh yeah, your taste buds heard that right.

These chicken kebabs are a great recipe for appetizers, lunches, or dinners. Served up on metal skewers and on top of some kettle chips for a so freaking delicious meal! From prep to finish, this easy recipe is guaranteed to be a hit at your next cookout, no matter the occasion.

The chicken kabobs are drizzled with the cool ranch sauce.
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Table of Contents

Why You’ll Love Chicken Bacon Ranch Skewers

These skewers combine the smoky, rich flavor of bacon with tender chicken cubes, all basted with Buffalo sauce. They’re also a different, fun take on the Flake Steak Skewers I made a couple weeks ago. We’ll flatten some chicken thighs, top them with bacon and then add a final layer of chicken thighs before setting the entire sheet into the freezer to adhere together. From there, we’ll be able to slice it into smaller cubes and assemble the skewers.

The chicken is prepped using chicken thighs.

For the flavor, we can count on this combo to bring it all. The creamy ranch on the side gives it that classic ranch chicken kabobs vibe that’s perfect for a quick weeknight meal or a great appetizer. With simple ingredients and minimal prep, you get BBQ chicken bacon ranch skewers that will satisfy your crew. Plus, they’re an easy way to get that whole family around the grill.

What’s the difference between Kebab, Kabob, and skewers?

Kebab, kabob, skewer—what’s the difference? Here’s the scoop. Kebab comes from Middle Eastern cuisine and usually means skewered, grilled meat, but can also refer to non-skewered dishes. In the U.S., we say kabob as the Americanized version, usually for grilled meat or veggies on a stick. And then there’s the skewer—just the stick itself, metal or bamboo, holding everything together. We throw “skewer” in recipe names (like Chicken Bacon Ranch Skewers) because it sounds cool and tells you it’s all grilled goodness on a stick!

Chicken Bacon Ranch Kabobs Ingredients Round-Up

  • Skewers – You’ll need chicken thighs, bacon, a generous amount of my Cowboy Butter Rub for seasoning, and then some of your favorite Buffalo sauce.

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  • Homemade Ranch – A blend of sour cream, mayonnaise, chopped parsley, chopped dill, garlic powder, black pepper, buttermilk to thin, and salt to taste.

Now that you know what to grab from the grocery store, it’s time to make the grilling magic happen, one step at a time. Before diving in, though, there’s one step you absolutely can’t skip: freezing the chicken and bacon together. We’ll do this by layering together the thawed chicken and bacon, and then freezing it together. Trust me, it makes each piece of chicken and bacon way easier to slice and skewer. So, with that covered, let’s get to it!

How to Make Bacon Ranch Chicken Skewers

First, pound your chicken thighs to about ⅛” thickness. Next, lay out a 2.5-foot by 1-foot base layer of chicken on a piece of foil, then add an entire strip of bacon on top, followed by another layer of chicken.

Wrap this meat stack tightly in a piece of foil, place it on a tray, and then slightly freeze it so its firm for at least 1 hour (2-3 hours is even better). Freezing is key because it makes the stack easier to slice and skewer without everything falling apart during the cooking process.

The chicken is prepared after going into the freezer so that it's easier to cut and doesn't fall off the skewers.

After your meat is thoroughly chilled and firm, go ahead and set up your grill to medium-high heat, around 325 degrees F. Next, carefully slice the frozen meat block into 2×2” chicken cubes. Then, place the cubed chicken pieces onto skewers, leaving a little space at the end of each skewer for easy handling. Finally, season the chicken pieces generously with Cowboy Butter Rub, and you’re all set to start grilling.

Place the skewers on the preheated grill and let the cooking process work its magic. Grill each skewer for about 15-20 minutes, basting with Buffalo sauce on the first side and as you turn them.

The chicken is seasoned with Derek Wolf's Cowboy Butter Rub, the latest addition to his seasonings line-up.

Keep the grill at medium-high heat and watch until each chicken cube reaches an internal temperature of 165F. The bacon pieces should be crispy, and the rest of the strip will be perfectly cooked alongside the chicken.

Next, let’s make that essential creamy ranch dipping sauce in a large bowl. Combine the sour cream, mayo, parsley, dill, garlic powder, and then some black pepper. Add as much buttermilk as you need to create the perfect consistency.

Derek basted the chicken skewers with your Buffalo sauce and a brush.

Now, all that’s left to do is enjoy. Cheers to another epic grilling adventure! 

What to Serve with Kabobs

These skewers pair perfectly with grilled red onions, cherry tomatoes, or grilled pineapple chunks for a bit of sweetness. For something heartier, try serving them over a bed of rice to soak up all the flavors, or add a side salad for that fresh, crunchy balance.

I placed mine over a bed of rippled potato chips—making these skewers the ultimate fun snack: crispy, salty, and loaded with flavor. For an extra spicy kick, keep some hot chili paste or buffalo sauce nearby.

The grilled chicken bacon ranch skewers are dipped in a cool homemade ranch sauce.

Leftovers and Reheating

For any leftovers, be sure to store them in a ziploc bag or airtight container to keep them fresh. Then, when you’re ready to enjoy them again, simply reheat using a preheated grill or a skillet with just a little bit of olive oil. Heat for about 3-4 minutes, which is just enough to warm up the chicken pieces and crisp the bacon without drying anything out.

If you love a good kebab, check out The Best Skewers Recipes, so you’ll never run out of ideas.

More Chicken Bacon Ranch

FAQs for Chicken Bacon Ranch Skewers

What kind of bacon is best for this recipe?

​Regular-cut bacon works best here because it crisps up during the cooking process. Thick-cut bacon may stay chewy and won’t crisp the same way.

Can I use something other than ranch dressing?

​Absolutely. This recipe is versatile—try blue cheese dressing or a quick marinade of olive oil, lemon juice, and garlic powder.

What kind of chicken is best on the kabobs?

Chicken thighs with skin on are ideal for the tastiest, juiciest chicken skewers, but boneless skinless chicken breasts work if you prefer leaner meat.

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The chicken kabobs are drizzled with the cool ranch sauce.
Print

Chicken Bacon Ranch Skewers

Chicken Bacon Ranch Skewers are super easy. Get your taste buds ready for perfectly seasoned chicken pieces, crispy bacon, Buffalo sauce, and homemade Ranch dressing!
Course Appetizer, Dinner, Lunch
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 1927kcal
Author Derek Wolf

Ingredients

Skewers:

  • 4 lbs Chicken Thighs sliced thinly
  • 1.5 lbs Bacon sliced
  • 1/2 cup Cowboy Butter Rub
  • Buffalo Sauce as needed

Homemade Ranch:

  • 2.5 tbsp Sour Cream
  • 2 tbsp Mayonnaise
  • 1.5 tbsp Chopped Parsley
  • 1 tbsp Chopped Dill
  • 1.5 tsp Garlic Powder
  • 1 tsp Black Pepper
  • Buttermilk to desired consistency
  • Salt to taste

Instructions

  • Pound the chicken thighs until about ⅛” thick.
  • Add a base layer of chicken about 2.5 feet long and 1 foot wide. Then add a layer of bacon over the chicken with more chicken over the top. Wrap in foil and place on a tray into the freezer to firm for at least 1 hour but ideally 2-3 hours.
  • Preheat your fire to medium heat (about 325F).
  • Pull out your meat and slice into 2×2” cubes and skewer onto small skewers. Season the outside with my Cowboy Butter Rub.
  • Add the skewers to the grill grates to cook slowly to render the fat and cook the bacon. Cook for about 15-20 minutes total or until 165F internal and baste with the buffalo sauce throughout. Then once done, pull off and let rest.
  • In a bowl, mix together your homemade ranch dressing.
  • Serve with the ranch dressing on the side. Enjoy!

Video

Nutrition

Calories: 1927kcal | Carbohydrates: 46g | Protein: 101g | Fat: 152g | Saturated Fat: 45g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 63g | Trans Fat: 1g | Cholesterol: 564mg | Sodium: 1539mg | Potassium: 2052mg | Fiber: 25g | Sugar: 3g | Vitamin A: 1611IU | Vitamin C: 4mg | Calcium: 1003mg | Iron: 26mg

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]]> https://overthefirecooking.com/chicken-bacon-ranch-skewers/feed/ 4 Ranch Drizzled on the Skewers_Cover Image Assembling the Chicken and Bacon New-rubs-1026-x-600-1024-×-400-px Slicing frozen and stacked chicken bacon into cubes Skewering and Seasoning Chicken and Bacon Cooking and Basting the Skewers Dipped Chicken Bacon Ranch Skewers BBQ Chicken Bacon Ranch Skewers Chicken Bacon Ranch Sausage Skewers on the grill next to bright orange coals. Chicken Bacon Ranch Quesadilla plated and ready to devour. Chicken Bacon Ranch Patty Melts stacked on top of each other. The taquitos sitting on the serving plate. chicken bacon ranch slider FYR banner post (3) The chicken kabobs are drizzled with the cool ranch sauce.