Beach House Blend Grilled Chicken
Rated 5.0 stars by 1 users
Category
Grilled Chicken, Beach House Blend
Cuisine
grilling
Servings
2-4
Prep Time
40 minutes
Cook Time
30 minutes
Take your tastebuds on a tropical getaway with Beach House Blend Grilled Chicken! This recipe features a delightful balance of savory and sweet flavors, perfectly pairing grilled chicken with charred teriyaki vegetables, juicy pineapple chunks, and aromatic jasmine rice. Alternatively, you can make this recipe using fresh grilled shrimp, flank steak, or pork tenderloin!
Whether you're hosting a summer cookout or enjoying a cozy fall meal at home, this dish is a surefire crowd-pleaser.
Ingredients
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1-2 pounds boneless, skinless chicken breasts or skin-on, bone-in chicken thighs
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1-2 tablespoons Beach House Blend seasoning
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2-3 tablespoons olive oil or neutral oil (like avocado oil)
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1 green pepper, seeded and sliced lengthwise
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1 red pepper, seeded and sliced lengthwise
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1 small-medium red or yellow onion, sliced lengthwise
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1-2 cups pineapple chunks (fresh or canned, drained)
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Teriyaki sauce (1 cup, or enough to coat the veggies)
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Red pepper flakes (optional, to taste)
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Salt and pepper (to taste)
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1-2 cups jasmine rice
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Water (follow package instructions for ratio)
For the Chicken ~
For the Teriyaki Pineapple-Veggie Mix
For the Rice ~
Directions
1. Prep Pineapple-Veggie Mix
Add sliced green and red peppers, onion, and pineapple chunks into a large mixing bowl.
Pour teriyaki sauce over the mixture, stirring to coat evenly.
Season with a dash of red pepper flakes, salt, and pepper to taste.
Set aside until ready to grill.
2. Prep the Chicken
Drizzle chicken breasts or thighs with preferred oil.
Rub chicken with 1-2 tablespoons of Beach House Blend seasoning.
(Optional) Marinate chicken for 30 minutes or overnight using Beach House Blend marinade.
3. Preheat the Grill
For chicken breasts, preheat grill to 375-400°F.
For chicken thighs, preheat grill to 450°F.
4. Grill the Chicken
- For Chicken Breasts Cook chicken over direct heat for 6-8 minutes per side, or until the internal temperature reaches 155-160°F.
- Remove and place on a clean plate or cutting board.
- Immediately cover with foil to seal in juices. Allow residual cooking to bring internal temperature to 165°F.
- For Chicken Thighs Place thighs skin-side down onto the grill in a single layer.
- Grill for 10-14 minutes, flipping once when the skin is browned and crispy (4-5 minutes on the first side).
- Remove when the internal temperature is 155-160°F. Cover with foil and allow to rest as the carryover heat brings it to 165°F.
5. Grill the Pineapple-Veggie Mix
- Add the pineapple and veggie mix to a grill basket or aluminum tin.
- Grill over medium-high heat for 10-15 minutes, stirring or flipping occasionally to prevent over-charring.
- Remove from grill when vegetables are tender with slight charring. Cover and set aside.
- Optional: Sauté the peppers and onions in a pan instead, and grill fresh pineapple slices separately for light charring before cutting into chunks.
6. Cook the Jasmine Rice
- Rinse jasmine rice thoroughly under cold water.
- Bring 1 ¾ cups of water (or follow ratio for number of people) to a boil in a medium saucepan. Add rice, reduce heat to low, and simmer for 12-15 minutes, stirring occasionally.
- Remove from heat once tender and water is fully absorbed. Fluff rice with a fork before serving.
7. Serve and Enjoy
- Plate the jasmine rice as a base.
- Place the grilled chicken on top of the rice.
- Generously spoon the pineapple-veggie mix over the chicken, or serve it on the side.
- Add a garnish of freshly chopped herbs or green onion, a drizzle of extra teriyaki sauce, or a sprinkle of red pepper flakes for a bit of heat.
Recipe Note
Serving Suggestions ~
Pair this dish with veggie spring rolls, a light cucumber slaw, or a crisp green side salad for a complete meal.
Enjoy your tropical-inspired meal, and don't forget to savor every bite!
Beach House Blend Grilled Chicken