This easy teriyaki chicken recipe is one of those recipes I keep in my back pocket for busy nights when I want something comforting but don’t want to think too hard about dinner. It’s sweet, savory, glossy, and comes together quickly with simple pantry ingredients. No store-bought sauce here!

If takeout teriyaki is your usual go-to, this homemade version is going to surprise you. It’s faster than delivery, easy to customize, and one of those meals everyone at the table is happy to see.

The Best Teriyaki Chicken Recipe

Cade loves sushi. Like, loves it. I think it is horrid. Wait, I know, you all love it too, but I just can’t jump on that bandwagon. I kind of want to, but at this point I’m just trying to find ways to survive. For example, I adore Cade and because he loves sushi I love going out with him for it.

The only stinky part is that then I sit there with nothing to eat, so I generally try to get a teriyaki chicken bowl or something similar. I loved an easy teriyaki chicken bowl growing up and remember how I told you about our teriyaki chicken quesadillas? Yeah, pretty much delicious. So why have I never posted such an easy and delicious recipe?!

I think the real secret to teriyaki chicken, other than a good sauce, is actually the meat you use. Everyone goes for breast meat, which is awesome and leaner, but it’s all about them thighs! Chicken thighs are more moist and work so well with the teriyaki sauce.

In fact, maybe I should ask if they could make a teriyaki chicken sushi roll!!! GENIUS! Oh, wait, except I don’t love the seaweed. Dagnabit! See! I’ve tried to like the stuff. Any recommendations on what kind I should try that would be better for me to ease into? And in the meantime, bust out our easy teriyaki chicken bowl for the fam!

Teriyaki Chicken Ingredients 

The best part of this teriyaki chicken recipe is, without a doubt, the homemade chicken teriyaki sauce. Here’s everything you’ll need:

• Water: Thins the sauce to the right consistency and helps balance the salty-sweet flavors so the teriyaki doesn’t become too intense.
• Soy Sauce: Provides the savory, salty backbone of the sauce and delivers classic umami flavor essential to teriyaki.
• Garlic: Adds aromatic depth and savory warmth, giving the sauce that rich, homemade flavor.
• Brown Sugar: Contributes sweetness while also helping the sauce caramelize slightly as it cooks, creating a glossy finish.
• Honey: Adds a smoother, more rounded sweetness and helps the sauce cling beautifully to the chicken.
• Ground Ginger: Brings gentle warmth and subtle spice that balances the sweetness and enhances the overall depth of flavor.
• Cornstarch: Thickens the sauce as it cooks, creating that signature glossy, restaurant-style teriyaki coating.
• Chicken Thighs: Stay tender and juicy during cooking and absorb the sauce well, making them ideal for a flavorful teriyaki dish.
• Salt and Pepper: Enhance and balance the overall flavor of the chicken without overpowering the sauce.
• Sesame Seeds and Green Onions: Add texture, freshness, and a finishing touch — the sesame seeds bring a light nutty crunch, while green onions add brightness and color.

How to Make Teriyaki Chicken

This truly is such a simple teriyaki chicken recipe. All you have to do is whisk together the chicken teriyaki sauce, grill the chicken, and serve! Here are the step-by-step instructions:

1. Make the Sauce: Add all the sauce ingredients to a saucepan and stir. Bring to a boil.
2. Thicken the Sauce: Whisk the water and cornstarch together then slowly whisk into the sauce cooking at a soft boil for 1-3 minutes or until thick. Set aside.
3. Grill the Chicken: Heat a grill or grill pan over medium-high heat. Season the chicken on both sides with salt and pepper. Place on the grill and cook for 3-4 minutes on each side.
   • NOTE: The safe internal temperature for chicken thighs is 165°F. Use a meat thermometer to make sure it is done.
4. Rest: Remove the chicken from the grill and let it rest for 2 minutes then cut into slices.
5. Serve: Put the chicken on a bed of rice and serve over rice with the teriyaki sauce drizzled over the top. Garnish with sesame seeds and green onions.

FAQs

What to Serve with Teriyaki Chicken

Nine times out of ten, we serve teriyaki chicken with rice. It’s timeless, classic and so delicious! It also goes great with noodles or even just steamed veggies in a teriyaki chicken bowl with veggies.

Some other good ideas are sautéed garlic snap peas, roasted broccoli or Asian cucumber salad.

Storing, Freezing and Reheating

Leftovers should be stored in the refrigerator and will keep for 4-5 days. I prefer to store the chicken with the sauce but you can store them separately if you want.

This also freezes extremely well. I like to use our food saver to freeze the chicken and teriyaki sauce together. They will keep in the freezer for up to 3 months.

To reheat, let the frozen chicken thaw completely and then reheat it on the stovetop in a skillet.

Stop buying your teriyaki sauce at the grocery store! It is so simple to make at home with this teriyaki chicken recipe. It is the best of the best!

This easy teriyaki chicken is proof that weeknight dinners don’t have to be complicated to be delicious. With tender chicken, a simple homemade sauce, and endless ways to serve it, this is a recipe you’ll make again and again.

More TERIYAKI Recipes:

• Teriyaki Salmon Bowls
• Teriyaki Chicken Quesadilla
• Air Fryer Teriyaki Chicken Wings
• Teriyaki Chicken Casserole
• Teriyaki Veggie Bowl
• Teriyaki Chicken Pasta Salad

This Citrus Grilled Chicken Marinade recipe makes a juicy, flavorful dinner that tastes like the golden hour on a warm summer evening. Fresh orange juice, garlic, tarragon, and a touch of Dijon mustard come together for such a simple blend of summer flavor!

Marinade for Chicken that Actually Works!

Have you ever felt like a marinade looks and smells amazing but totally disappears once you cook the meat?

This easy healthy citrus grilled chicken recipe marinade is your answer to bold flavor with minimal fuss. It’s juicy, tender, and just looks fancy enough to make a weeknight feel special, even though you barely lifted a finger.

Healthy BBQ Dish that ISN’T a Burger

This is our go-to recipe for summer cookouts when burgers feel a little too expected. The bright citrus, fresh tarragon, and smoky char make this marinated chicken a total crowd-pleaser. With just 10 minutes of prep time and totally make-ahead friendly, it’s your weeknight dinner hero.

This chicken marinade is great served with 5 Minute Grilled Peach Caprese Salad, Lemon Orzo, or Strawberry Cucumber Salad!

Ingredients for Citrus Grilled Chicken Marinade

This easy marinade keeps things simple, using citrus, herbs, and garlic to add fresh, vibrant flavor to any cut of chicken. Low in calories, low in sodium, and lean protein, it’s a great option if you’re trying to eat lighter or stick to a healthy routine!

• Chicken Breasts: High protein and easy to buy. Chicken thighs work too!
• Dijon Mustard: Adds zip and helps the marinade stick.
• Orange Juice: Try lemon juice or lime for an even tangier twist.
• Orange Zest: Boosts citrus flavor and adds freshness.
• Olive Oil: Keeps the chicken moist and helps the marinade work its way in.
• Fresh Tarragon: A soft, slightly sweet herb with a hint of anise – perfect with citrus. (Swap with fresh thyme or basil if needed.)
• Sugar: Balances the acidity.
• Garlic Cloves: For that essential savory punch.
• Salt: Enhances flavor and keeps the chicken juicy.

How to Make Citrus Grilled Chicken 

This easy marinade delivers juicy, flavorful grilled chicken without the fuss. Follow these simplified steps for perfect results every time.

1. Make the dressing: Whisk ingredients together. Set aside.
2. Mix the marinade: Combine the marinade in a medium bowl or ziplock.
3. Marinate the chicken: Add the chicken and marinate in the refrigerator.
   • Tip: Flip the bag or chicken halfway through to marinate evenly.
4. Grill: Cook the chicken starting at a high heat to create the grill marks, then turn down.
5. Rest and serve: Rest chicken under foil for 5 minutes- this is essential for juicy chicken! Then Drizzle with dressing!

Storing and Freezing Citrus Grilled Chicken Marinade

Store leftover grilled chicken in an airtight container in the fridge for up to 4 days.

Freeze cooked chicken (sliced or whole) in a freezer-safe bag for up to 3 months. (We like to use our foodsaver for ultimate flavor later)

How to Reheat Grilled Chicken

Reheat gently in a covered skillet with a splash of water or oil, or in the microwave with a damp paper towel.

FAQ About Chicken Marinade

Variations and Substitutions

• Try chicken thighs for a richer texture and deeper savory notes.
• Fresh thyme or basil can be used instead of tarragon if that’s what you have on hand.
• Try honey or maple syrup instead of sugar for natural sweetness with added depth.
• For a savory twist, mix in a splash of soy sauce or Worcestershire sauce, or replace the citrus with a touch of vinegar for extra tang.
• Double the dressing to use as a sauce for rice, potatoes, or a fresh green salad on the side.

With zesty citrus, garlic, and herbs, it’s hands-down the best grilled chicken for laid-back dinners or sharing with friends. Tender, vibrant, and made with real ingredients – it’s the kind of meal that just feels right on a hot summer day.

More Flavorful Chicken Recipes to Try

Here are a few more juicy, flavor-packed chicken recipes from our kitchen that keep things easy, healthy, and anything but boring:

• Mango Salsa Mexican Grilled Chicken with Coconut Rice
• Greek Marinade Chicken Souvlaki
• Easy Huli Huli Grilled Chicken
• Asian Ginger Marinade for Grilled Chicken
• Sticky Asian Grilled Chicken Breasts
• Quick Grilled Chicken with Oregano
• Our Favorite BBQ Chicken on the Grill
• Marinated Smoked Chicken Thighs on the Traeger

How to Make Easy Citrus Grilled Chicken Marinade

Imagine thin chicken cutlets marinated in homemade pesto sizzling over the grill until the edges turn audibly crispy. Grilled pesto chicken is just two pantry-friendly ingredients, yet every bite tastes like you spent the whole afternoon fussing—perfect for busy summer nights!

Take all the stress out of dinner with this easy grilled pesto chicken recipe! It can be prepped in the morning or even the day before and takes less than 10 minutes to cook!

This is one of my favorite go-to meals for a busy weeknight running the kids from soccer and golf and church activities and all the things.

Why I love Pesto!

In college I was asked out on a date and the other couple we ate with made us dinner. It was my first date with this guy, first time hanging out with a married couple and my first time having pesto. In fact, I’d never even heard of pesto!!

Ever since that date I’ve been making different dishes with pesto like our caprese sandwich or 15 Minute Pesto Pasta, but I’ll tell you what, this crispy healthy grilled chicken with pesto is my absolute favorite.

My favorite part about pesto chicken? The cheese in the pesto makes this deliciously crispy, crunch crust on the chicken, oh man it’s good!

How to Make Grilled Pesto Chicken

This recipe is so easy you only need:

Chicken and Pesto!

Let’s jump right into how to make it:

1. Prep the Chicken: Cover the chicken with pesto on all sides and marinate for at least 30 minutes but ideally overnight.
   • NOTE: I absolutely LOVE our homemade basil pesto recipe, but if you want to save time, you can totally grab a jar at the grocery store. The Kirkland Brand of Pesto at Costco is actually pretty dang good.
2. Grill the Chicken: Make sure you oil the grates before grilling as that cheese will want to stick!
   • PRO TIP: Use a meat thermometer to check the internal temperature. You’re looking for 165 degrees F for the internal temperature. It really won’t take too long with the chicken being so thin.

If you don’t have a grill, you can cook this chicken in a skillet on the stovetop or bake it in the oven (350℉ in a baking dish for 15-20 minutes).

How to Know When Chicken is Ready to Flip

You know when chicken is not ready to be flipped if the chicken is sticking to the grates. It should easily lift when ready. We go into all the details in our how to cook chicken on the stovetop, but the same rules apply for cooking on the grill too.

How to Eat Crispy Pesto Chicken

When I make this for dinner on a busy evening, I usually will make roasted broccoli or air fry broccoli and make some sort of grain to go with it like our lemon orzo with peas. Sometimes I’ll even double this recipe so that I can have leftovers for lunches. It taste so good in a wrap or on a sandwich…hello caprese chicken sandwich!

This crispy grilled chicken also tastes great on top of a salad or in a cream pasta dish. Toss it into our easy fettucine recipe for a delicious burst of flavor!

Storing and Reheating

How to Store Grilled Chicken:

Grilled chicken should be stored in an airtight container in the fridge. It will keep for for 3-4 days.

How to Freeze Grilled Chicken:

Let the chicken cool completely and then place in a freezer safe container or a ziploc bag.

It will keep in the freezer for up to 3 months.

When you’re ready to eat it, let it thaw in the fridge overnight and then follow the directions below for reheating.

How to Reheat Grilled Chicken:

Reheating chicken can be tricky because it can dry out quickly. I’ve found that reheating this thin chicken is best done on the stove top. I add a little splash of oil to a skillet and warm it up over medium-high heat just for a few minutes on each side. I like to add more pesto too just to make sure it stays moist.

With just two simple ingredients, you can have a delicious and healthy meal ready in no time! This crispy thin grilled pesto chicken recipe is perfect for a quick weeknight dinner. We have this easy chicken dinner recipe on repeat all summer long!

More Delicious Grilled Chicken Recipes:

• Honey Lemon Basil Grilled Chicken
• Marinated Grilled Chicken Breasts
• Mango Salsa Mexican Grilled Chicken
• Huli Huli Grilled Chicken
• Grilled Chicken with Oregano

Watch Our Video on How to Make This Healthy Crispy Grilled Chicken

Experience the bold flavors of Mexico with this irresistible Mexican Street Corn recipe! Known as elote in Mexico, this sweet, tender corn is slathered in tangy Mexican crema, then topped with crumbled cotija cheese, fresh lime juice, a hint of chili powder, and a sprinkle of fresh cilantro. It’s the perfect balance of smoky, spicy, and savory in every bite!

Our kids no longer want butter on their corn, they want it Elote Mexican Street Corn style!! Slathered in creamy Mexican style sour cream called Crema, and sprinkled with salty cotija cheese and dashes of chili powder, this street cart version of corn on the cob is the ultimate way to enjoy your grilled sweet corn!!

This is not the typical mayonnaise and butter Mexican street corn that is found all over the web these days. This Elote is so delicious, you will forget about any other Mexican Street Corn recipe you have ever tried. Trust me!

What is Elote?

Elote, which which means “corn cob” in Spanish, is a street food you’ll find in certain parts of Mexican. It consists of grilled corn on the cob covered in mayo, cheese, and chili powder. It’s usually eaten right off the cob. 

I’m finding myself dreaming about our trip to Mexico and all the delicious food we ate while we were there! The elote was to die for! I seriously could have eaten it at every meal! And it’s so easy to make right at home.

Ingredients You’ll Need for Mexican Street Corn:

I’ve mentioned most of the ingredients you will need for this dish, but let’s look into them a little closer. Many of them might be out of your comfort zone, but no need to worry! I know that trying ingredients from other countries, especially if you don’t really cook, can seem a bit too adventurous, but I promise that these six ingredients are essential to the best elote you’ll ever have!

1. Fresh Sweet Corn on the Cob: Of course, summer is the peak time to grab the best corn on the cob, so head to the farmer’s market or just the grocery store and by as many as you can!
2. Mexican Crema: A slightly soured and thickened cream, milder and less thick than American sour cream. You will find it in the specialty cheese section or the Latino refrigerated section of your grocery store.
   • SUBSTITUTE: If you can’t find Mexican crema, you can use mayonnaise as a substitute.
3. Cotija Cheese: A hard, crumbly Mexican cheese. Cotija cheese is made mainly from cow’s milk and is quite salty. It resembles feta cheese. In fact, feta can be used as a substitute if you absolutely cannot find cotija, but try your hardest to find the cotija! It will also be in the specialty cheese section.
4. Chili Powder or Smoked Paprika: Traditional Mexican street corn uses chili powder, but we love the smoky flavor of smoked paprika too.
   • PRO TIP: Using smoked paprika is a great way to keep the heat levels low for people who don’t do spicy (like the kiddos…and me!).
5. Limes: Fresh lime juice is an absolute must!
6. Cilantro: Adds a pop of fresh flavor.

The measurements for each ingredient can be found in the recipe card at the end of the post.

Can I Use Canned or Frozen Corn?

Eating the corn on the cob is the traditional way for eating elote, so canned and frozen corn obviously aren’t going to work for that. However, we have you covered! We have a one skillet Mexican street corn and a sheet pan Mexican street corn will both get you that delicious elote flavor with corn kernels not on the cob. There are instructions in both posts for using frozen corn. We basically never use canned corn if possible…haha!

Make Easy Mexican Street Corn – Elote

Let’s start with the corn, of course! Head on over to our post on the best grilled corn recipe where we share all our secrets for the making perfect grilled corn every time. We also discuss how to pick good corn on the cob at the grocery store in that post. Follow everything in that post except for adding the salt and sugar at the end. You don’t need to add salt to this corn because the cotija is going to add all the saltiness you need.

How to Season Elote

The classic seasoning for elote is chili powder, but we have also found that we love it with smoked paprika. So maybe do a few cobs with each and see which one you prefer. You can sprinkle them on the corn with the cotija cheese and then squeeze fresh lime juice all over each corn on the cob. Top off each cob with some chopped fresh cilantro, then dig in!

Can I Make Mexican Street Corn Without a Grill?

It’s hard to get that char and smoky flavor that you get from the grill, but if grilling just isn’t an option, then you can cook the corn on the stovetop or oven. For both the stovetop and oven methods, I would boil the corn first with the husks removed to make sure it is cooked through. Then heat a cast iron skillet over medium-high heat and had a drizzle of oil to keep it from sticking and cook each corn on the cob rotating as the kernels start to char.

It will be a similar approach in the oven. Set the oven to broil and place the cobs on a baking sheet. Stick the baking sheet in the oven for a minute or two and rotate the cobs until charred on all sides. These are both good alternatives to achieving that grilled flavor without using a grill. Then proceed with the recipe as written to add all those yummy elote toppings!

Can You Reheat Corn on the Cob?

There are a few ways to reheat corn on the cob that will keep it juicy and tender. These instructions are for plain corn on the cob that hasn’t been topped with all the elote toppings.

• Microwave: Place the corn in a microwave safe dish and cover with a damp towel or plastic wrap. Set the timer for 10-20 second bursts and continue heating till corn is warm.
• Oven: Preheat oven to 350 degrees F. Add butter, 1 teaspoon of water, salt and pepper to the corn and wrap in foil. Place in the oven for 5-7 minutes.
• Boiling Water: Bring water to a boil. Add the corn and boil for 1-2 minutes.

How Long Does Elote Keep?

Fully prepared elote will last for up to 3 days in the refrigerator in an airtight container, but it is by the best when it is eaten fresh! It doesn’t freeze very well, so we don’t recommend that.

What to Eat with Elote Mexican Street Corn

I could make this elote Mexican street corn my whole meal, but most of you are probably going to want it as a side. So if you are looking for a main dish to go with it, here is a link to all our Mexican main dishes and a few of our favorites:

• Steak Fajitas
• Pork Carnitas
• Smothered Honey Lime Chicken Burritos
• Crock Pot Cafe Rio Copycat Chicken

Learn how to make authentic Mexican street corn, or elote, with this delicious recipe and instructional video. This popular street food is a must-try for Mexican food lovers!

More CORN RECIPES You Are Sure to Love:

• Classic Grilled Corn
• Elote Mexican Corn Pasta Salad
• Jalapeno Bacon Elote Mexican Grilled Corn Salad
• Cheesy Zucchini Corn Casserole
• Mexican Street Corn Salad
• Grilled Corn Avocado Tomato Salad
• All our SIDE DISHES here!

Watch How Mexican Street Corn is Made…

These Grilled Cheesy Stuffed Peppers are the ultimate indulgent appetizer! Tender yellow peppers are filled with melty queso fresco and seasoned to perfection, then grilled to golden, bubbly bliss.

The result? A smoky, cheesy bite that’s slightly charred on the outside and oozing with flavor on the inside. Perfect for a cozy side dish or a fun, flavorful appetizer!

That’s right cream cheese jalapeno peppers, you’ve got competition. Bring it! Or don’t because I totally don’t think there’s an actual winner since they are different, but this is my personal favorite for all summer long. I hope that by the end of the post I will have you convinced that this really is the best grilled stuffed pepper recipe.

Making This Recipe

First thing first, this recipe is one that my sweet brother in law, Jake taught Cade years ago and Cade actually had to beg me to try. If you’ve been reading this blog for a while you may have noticed that there aren’t really any spicy recipes on here. Yup, I’m a wimp. I don’t enjoy spicy. If it has great flavor I can kind of understand but I still don’t enjoy it. Well, Cade and I had just had our first baby and within a week we were on our way to California to do summer sales.

It was horrible and such a long drive. And don’t worry, we had to take both our cars so I drove one and my sweet husband drove the other. For anyone that has just had a baby, just think about driving from Utah to San Diego with a newborn you were trying to nurse for the first time ever, not to mention one you had just given birth to. Yup!

Anyway, that’s where Cade had to beg me to try these cheesy stuffed peppers which he promised would not be spicy. In fact, they are really yummy and we all know that queso fresco cheese is my favorite. The biggest thing to remember is that the seeds hold the spice which means you want to pull them out but also it can burn your fingers so use plastic gloves or be careful and use a paring knife to get them out. But truly, if I love them, you for sure will. And they are so easy for summer grilling which is awesome.

Ingredients for Cheese Stuffed Grilled Peppers

This recipe is easily scalable depending on the size of your crowd so the amount of each ingredient you will need depends on how many peppers you want to grill. Here is you list of ingredients:

• Yellow Peppers: can also be called sweet banana peppers or Hungarian peppers
• Queso Fresco: found with all the other cheeses in the refrigerated section
• Olive Oil: helps char the peppers
• Sea Salt and Black Pepper: adds flavor

Can you believe that something so irresistible can be made with so few ingredients?! Keep scrolling to the end of the post for all the ingredient details.

What Type of Peppers to Use

The best peppers for this type of recipe are yellow chile peppers (also called Hungarian peppers or banana peppers). If you can’t find those at the grocery store, mini sweet bell peppers or poblano peppers can be used. You could also use full sized bell peppers, but I’ve found that you have to stuff those with so much cheese that the ratio between pepper and cheese just isn’t right. The cheese becomes too overwhelming.

What is Queso Fresco Cheese?

Queso Fresco is a Mexican cheese, meaning “fresh cheese”. It is traditionally made from raw cow milk or a combination of raw cow milk and raw goat milk. It is a creamy, soft, mild white cheese.

How to Make Grilled Peppers Stuffed with Cheese

Here comes the beauty of this grilled recipe…it’s so quick and easy! Cheese stuffed grilled peppers take less than 15 minutes to make everyone loves them. Here is how you do it…

1. Prep: Cut a “T” in each pepper but slicing across the top of each pepper horizontally (be sure to not cut all the way through) and then slicing vertically down the pepper from the center of the horizonal line down to the end of the pepper. Carefully pull open the two flaps and remove the seeds.
2. Stuff: Fill each pepper with the queso fresco then coat each pepper with olive oil and season all over with salt and pepper.
3. Grill: Preheat the grill to medium-high heat then add the peppers. Close the lid of the grill for 2-4 minutes or until grill marks appear and the cheese is melted. Serve them while they’re hot!
   • NOTE: If you don’t have a grill, this recipe can easily be done on the stove top using a grill pan. You could also make them in the oven by slightly charring the unstuffed peppers on all sides using the broil setting, then stuffing the peppers and putting them back in the oven to bake and melt the cheese. Just keep a close eye on them so they don’t burn.

The complete recipe can be found at the end of the post in the recipe card. You can print or save the recipe there as well.

note: If you are looking for a more traditional stuffed peppers recipe where you use rice, ground beef, tomatoes, onions, etc. to fill the peppers, check out our Italian Stuffed Peppers recipe!

Substitutions and Variations

Peppers: I already mentioned this above but the best substitutes for yellow chile peppers are mini sweet bell peppers or poblano peppers. Poblano peppers will have a bit of heat.

Queso Fresco: If you aren’t a queso fresco fan, Oaxaca cheese, monterey jack cheese or even feta would all be good substitutes. You could also combine queso fresco or feta with some cream cheese to make a creamy stuffing. Mozzarella cheese is also a good option.

Add Protein: If you want to make the grilled peppers a little more hearty, adding some cooked ground sausage to the cheesy filling would be so tasty! You could also add chopped up bacon bits to the filling.

Add Different Seasonings: You could also add different seasonings or flavors to the filling like roasted garlic, lemon, herb blends, etc.

Are Yellow Chile Peppers Spicy?

No, they aren’t spicy at all. For most peppers, the heat is found in the seeds and in the ribbing inside the peppers. If you remove the seeds and ribbing, then they shouldn’t be spicy at all. Remember, I’m a wimp when it comes to spicy food!

What to Serve with Stuffed Peppers on the Grill

Whether you are serving these as a side dish or an appetizer, let me give you a few ideas of what to serve them with. We almost always make these in the summertime, so they usually go with other summer grilled recipes:

• Grilled Flank Steak
• Honey Lemon Basil Grilled Chicken
• Grilled Salmon
• Mexican Grilled Chicken with Mango Salsa
• Huli Huli Grilled Chicken

Storing and Reheating

Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days.

To reheat, place the peppers on a baking sheet in the oven at 325 degrees F until heated through.

Get ready for grilling season with delicious cheese stuffed grilled peppers. They are perfect for any BBQ or summer meal!

More Delicious Appetizers:

• The Best Cheese Ball
• Smoked Chicken Wings
• Creamy Artichoke Dip
• Cheesy Caprese Pesto Tarts
• Chorizo Dip Queso Fundido
• Cheesy Fondue

Watch How These Stuffed Peppers are Made…

I adore this Grilled Chicken Avocado Sandwich Recipe. They are so simple, but completely delicious. I hate spicy, but for some reason I love the kick of cayenne in the spicy mayo with the cool avocado and flaky, buttery, amazingly delish puff pastry. It’s pretty much perfection.

The first time I had this recipe I knew it looked good, but it seemed a tad odd to use puff pastry for a sandwich. I am forever converted. You truly must try it yourself to understand, but it’s quite amazing.

Have you ever even had Puff pastry? It’s purdy darn delicious. We don’t make our own. We let the professionals handle it, and Pepperidge Farm does it so well! They make a fantastic puff pastry, and so I stick with them.

This recipe is adapted from Giada De Laurentiis, so unfortunately I cannot take the credit, but I’m all about sharing recipes that are delicious even if I didn’t think it up myself. We had already been inspired by a sandwich and had puff pastry lying around so when I saw her show making something similar I had to pounce!

Ingredients for Grilled Chicken Avocado Sandwich Recipe

It really doesn’t take many ingredients at all to make these grilled chicken sandwiches, so let’s run through everything you’ll need:

• Puff Pastry: You can find puff pastry in the freezer section of the grocery store by pie crusts.
• Chicken Breasts: boneless and skinless
• Montreal Chicken Seasoning: a blend of spices and herbs like garlic, onion, salt, paprika, orange peel, and bell pepper
• Kosher Salt: adds flavor
• Olive Oil: helps grill the chicken
• Mayonnaise: whatever your favorite brand is
• Cayenne Pepper: adds some heat to the mayo spread
• Baby Spinach: adds freshness
• Avocado: adds creamy richness to the sandwich

The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Chicken Avocado Sandwiches

Like I mentioned above, if you’ve never tried a sandwich on puff pastry, then your mind is about to be blown! The puff pastry is so flaky and buttery. We start by baking the puff pastry, and then I’ll walk you through the rest of the steps:

1. Prep: Move the rack of the oven down to the lower third of the oven and preheat the oven to 400 degrees F.
2. Bake the Puff Pastry: Line a baking sheet with parchment paper. Poke the puff pastry pieces all over with a fork. Cover it with another piece of parchment paper and place another baking sheet on top. Bake for 25 minutes or until golden. Let them cool.
3. Grill the Chicken: While the puff pastry is baking, grill the chicken. Preheat a grill pan and season both sides of the chicken with the Montreal chicken seasoning and salt. Drizzle with a little olive oil too. Grill the chicken until it is cooked through. Once cooked, slice into the thin slices.
4. Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise and cayenne.
5. Assemble the Sandwiches: Place one piece of puff pastry on a plate and spread with a little spicy mayo. Top with three slices of chicken, some spinach and then avocado slices. Spread some mayo on the underside of another piece of puff pastry for the middle layer. Place it down and then spread a little more mayo on top of the puff pastry piece. Repeat the layers and top with a third piece of puff pastry.

All of the instructions can be found in the recipe card at the end of the post. Keep scrolling for all the details.

Can You Grill Chicken in an Oven?

To grill chicken in an oven, preheat the oven to 400 degrees F. Brush chicken with olive oil and place on a broiler pan. Bake for 10 minutes.

Is Phyllo Dough the Same as Puff Pastry?

Puff pastry dough and phyllo dough are very different. Puff pastry is denser and sturdier than phyllo dough. If used interchangeably, Phyllo dough will yield different results than puff pastry.

Are Avocados Good For You?

Avocados are packed with nearly 20 vitamins and minerals. Avocados are rich in potassium, which helps lower blood pressure. They contain a good amount of fiber, folic acid and vitamins B6, C, E, and K.

Storage Tips

Once this chicken avocado sandwich is assembled, it won’t keep well for very long. The puff pastry gets soggy quickly once the mayo is added. If you want to save the sandwich, store all the components separately and assemble right before serving.

Indulge in a delicious and healthy meal with these grilled chicken avocado sandwiches. Layers of tender chicken, creamy avocado, and fresh spinach make for a satisfying and flavorful dish. You’ll feel like you’re eating at a fancy deli!

More Sandwiches You’ll Love:

• Caprese Sandwich
• French Dip Sliders
• Sloppy Joes
• Chicken Parmesan Sandwich
• Chicken Caprese Sandwich
• Tomato Basil Grilled Cheese

Watch How to Make a Chicken Avocado Sandwich

Add some tropical flavor and a spicy kick to your next burger with this delicious and saucy pineapple jalapeño turkey burgers. Perfect for summer cookouts or anytime you’re in the mood for a unique and tasty twist on a classic dish.

We had a bunch of family in town a couple weeks back and I was trying to think up something quick and easy to have for dinner. Instantly BBQ came to mind because you can just throw it all on the grill and sides are always easy. I’m not a huge hamburger fan so I changed things up and made them sweet, spicy and saucy.

I loved the juiciness that the Mar A Lago turkey burgers recipe had because of the fruit in it so I threw pineapple into this one. The preserves give it a little heat and sweetness which even our youngest loved. The burgers stay really moist and when you bite into them you get a little sweet and tang from the sauce.

Ingredients for Pineapple Jalapeño Turkey Burgers

These burgers are sweet and tangy and I crave them all summer long! Here is everything you will need:

Burgers

• Ground Turkey: don’t go too lean or the burgers will be crumbly and dry
• Salt and Pepper: adds flavor to the meat
• Hamburger Buns: We prefer brioche for the best flavor and texture.
• Toppings: Havarti Cheese, Lettuce, Tomato Slices and Red Onion Slices

Sauce

• Pineapple Jalapeño Preserves: We love Kelly’s brand, but any brand you can find should work great.
• Spices: Cinnamon, Nutmeg and Ginger
• Lemon Juice: adds acidity to the sauce
• Soy Sauce: adds flavor

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Pineapple Jalapeño Turkey Burgers

We have found that chilling the turkey burger patties after they are formed makes all the difference, so be sure to plan that into your prep time. Here are the steps:

1. Form the Patties: Divide the ground turkey into 4 equal balls and form into patties and cover both sides in salt and pepper.
2. Refrigerate: Place the patties in a plate, cover with plastic wrap and refrigerate for an hour.
3. Make Sauce: While the turkey patties are chilling, make the sauce by adding all the ingredients to a small bowl and whisking everything until well combined.
4. Grill: Heat the grill to medium-high heat, and grill the patties for 6-8 minutes on each side. Only flip them once and don’t press them.
5. Stir: Add all the ingredients for the sauce to a sauce pan and whisk together
6. Assemble: Top each patty with a slice of Havarti cheese and close the lid for a minute or two while the cheese melts. Remove from the grill and place the patties on the buns. Spread sauce all over the top bun, add the lettuce, tomato and onions and top bun.

The complete recipe can be found in the recipe card at the end of the post.

What to Serve with Jalapeno Turkey Burgers

It is time to bust out all the typical burger side dishes! Here are a few of our favorites:

• Grilled Corn on the Cob
• French Fries
• Broccoli Salad
• Fruit Salad

Of course, you can grab a few bags of your favorite chips and slice up a watermelon if you want to keep it extra simple! Some homemade strawberry ice cream would finish off the meal perfectly too!

Variations

Burgers are so easy to customize to your own liking! For this recipe, you can swap the cheese…pepper jack cheese would be super good! Or change up the toppings…add avocado, a fried egg, or pickled jalapenos for an extra kick.

If you need to make this in the middle of winter and don’t want to grill, it can be cooked on the stove top in a grill pan or cast iron skillet.

Is Ground Turkey Healthier Than Beef?

Ground turkey can be healthier than beef. However, it really depends on the lean meat to fatty meat ratio that you find in the ground turkey or beef that you purchase.

Light meat turkey will always be leaner than dark meat turkey. Extra lean ground beef has about the same fat content as ground turkey. Lean ground turkey can be quite dry so take that into consideration as well!

Why Do Ground Meat Patties Fall Apart?

Ground meat that is not really cold will fall apart easily. After you form your patties, put them in the refrigerator to cool completely.

Also, do not keep flipping them. To keep patties from falling apart, cook halfway, flip and finish cooking.

Storage Tips

Once a turkey burger is completely assembled, it won’t keep very well. If you want to store just the patties, store them in an airtight container in the fridge. They will keep for up to 5 days. You can reheat them in the microwave or in a skillet on the stovetop. Assemble the burgers with all the toppings fresh.

If you have leftover sauce, it will keep for up to 2 weeks.

Spice up your next BBQ with this delicious Pineapple Jalapeño Turkey Burger recipe! Featuring a perfect blend of sweet and spicy flavors, this recipe is sure to be a hit at your next cookout.

More Summer Grilling Recipes to Try:

• Grilled Flank Steak
• Honey Lemon Basil Grilled Chicken
• Best Steak Marinade
• Maple Mustard Apple Chicken Burgers
• Mexican Grilled Chicken
• Grilled Baby Back Ribs

Lemon Grilled Asparagus with Feta is a vibrant, flavorful side dish that’s both refreshing and savory! Fresh asparagus spears are perfectly grilled with a zesty lemon dressing, creating a smoky char. Topped with crumbled feta cheese, this dish adds a creamy, tangy contrast to the bright, crisp asparagus.

This easy 5 minute grilled (or broiled) asparagus recipe has a short ingredient list and even shorter cook time, but it’s our kids’ favorite side dish!

Recipe Origins

Remember how I used to be picky? Well, immediately after we had our first daughter we moved to California. California is beautiful, amazing weather (we lived in San Diego) and they have awesome produce. Which is great, unless you’re me and you don’t really care for all of those weird vegetables. Remember, this is the old me, the new me will devour veggies faster than anything else. Anyway, we had dinner at my sister in law’s house and I was informed she was making a really easy grilled lemon pepper asparagus recipe…

Dun, dun, duuuuuuuuun! How in the heck was I going to get out of this one?! We were all going to be eating dinner together in the backyard for heaven’s sake!!!! Wait, there was a dog. I for sure could slip one to the dog. Nope, I already was feeling sneaky and knew I couldn’t pretend to eat something and feed it to the dog without feeling horribly guilty. I was going to have to suck it up. And suck it up I did, and it was good. It was real good. And so began my veggie journey. That day I learned that grilled asparagus is phenomenal and since then I’ve converted my mother who always said asparagus was like a nasty weed growing by an old ditch. And now she even loves it. Booyah, baby!

Ingredients for Lemon Pepper Asparagus

You only need 6 ingredients to make this easy vegetable side dish! The olive oil helps the asparagus get a nice char on it and it also helps the seasonings cling to the asparagus. Here is everything you need:

• Extra Virgin Olive Oil
• Lemon Zest and Juice
• Asparagus
• Salt and Black Pepper
• Feta Cheese
  • TIP: If you aren’t a feta fan, parmesan cheese makes a great substitute!

The measurements and details for all the ingredients can be found in the recipe card at the end of the post.

How to Buy the Best Asparagus

Buying the best and freshest asparagus doesn’t need to be complicated. We have a few tips that will help you pick the best bundle of asparagus.

First, check the tips. They should be pretty firm to the touch and mushy at all.

Next, check the stalks. They should not be soft or rubbery at all.

Finally, check the ends. Even though we will be trimming the ends off, they are a good indicator of the freshness of the asparagus spears. You don’t want the ends to be woody, shriveled or split.

One more tip for buying asparagus, try to avoid bundles of really thick asparagus spears or really thin asparagus spears. Look for bundles that are all similarly sized medium spears.

How to Trim Asparagus

There are two methods for trimming asparagus. You can either do it by hand or by using a knife. Grab a piece of asparagus and bend and snap it near the white, woody end or line up all the spears and cut them with a sharp knife right where the asparagus changes from white to green.

How to Make Grilled Asparagus

We put this grilled vegetable recipe on repeat all summer long and it never gets old! It’s so quick and easy and the feta with lemon dressing elevates the flavor so much. Here’s how to make it:

1. Prep: Preheat the grill or a grill pan over medium-high heat or heat the oven to broil.
2. Make the Dressing: Combine 1 tablespoon of olive oil with the lemon juice and lemon zest and set it aside.
3. Toss the Asparagus: Drizzle the olive oil over the trimmed asparagus and sprinkle with salt and pepper and toss until coated.
4. Grill: Place the asparagus on the grill (or on a baking sheet in the oven to broil). Use tongs to turn the asparagus occasionally until grill marks appear and the spears are tender. It will take about 2-4 minutes.
   • TIP: Place the spears of asparagus perpendicular to the grill grates so that you don’t lose any asparagus in the BBQ. You could also grill the asparagus on top of foil or in a grill basket.
5. Finish the Dish: Remove the asparagus from the grill and toss with the lemon dressing and the feta cheese and season with a little more salt and pepper to taste.

Keep scrolling to the end of the post for the complete recipe card.

Can You Eat Asparagus Raw?

Most people prefer cooked asparagus. But, it is completely safe to eat asparagus raw.

You could combine raw asparagus with feta cheese, parmesan or radish. Also, you can add a spear or two of asparagus to your fresh green smoothie.

What to Eat with Grilled Asparagus

Since asparagus is in season in spring and summer here in Utah, we almost always have grilled asparagus as a side dish with some sort of grilled or smoked protein. My mouth is watering just thinking about it! Here are a few of our favorites:

• Sweet and Spicy Orange Salmon
• Grilled Flank Steak
• Smoked Ribs
• Honey Lemon Basil Grilled Chicken
• Smoked Beef Brisket

How to Store Leftover Grilled Asparagus

Storing leftover asparagus is simple. Place it in an airtight container and store it in the refrigerator for up to 3 days after it is cooked.

How to Reheat Asparagus

You can warm asparagus in the microwave or in the oven at 400 degrees. You cannot re-crisp asparagus but it is pretty good the next day. I often throw it in a pasta or salad so it isn’t standing alone.

Looking for a quick and delicious way to prepare asparagus? This 5 minute grilled asparagus recipe is the perfect solution! With just a few simple ingredients and minimal prep time, you’ll have a flavorful and healthy side dish ready in no time.

More Vegetable Side Dishes:

• Tomato Cucumber Salad
• Green Beans and Potatoes
• Mexican Street Corn
• Air Fryer Smashed Broccoli
• Creamy Garlic Parmesan Brussels Sprouts

Watch How to Make 5 Minute Grilled Lemon Feta Asparagus

Stop ruining your corn! If you’re just eating it off the cob, you’re missing out. This easy Grilled Mexican Corn Salad takes summer corn to the next level! It’s perfect for potlucks, BBQs, and parties!

Mexican Street Corn Salad Recipe

Have you ever had Elote? It’s a popular Mexican street food featuring grilled corn on the cob slathered in creamy sauce, topped with crumbled cheese, chili powder, and a squeeze of lime. And let me tell you, if you’re not careful, you might find yourself channeling your inner Nacho Libre while devouring it.

Now, enter Elote Grilled Mexican Corn Salad! All the flavors of street corn without the mess. Juicy grilled corn, tossed with Mexican crema, cotija cheese, chili powder, cumin, salt, pepper, fresh lime juice, red onion, and cilantro! Every bite is bold, tangy, and downright addictive.

The key here is charring the corn just right. Too little, and you miss that smoky flavor; too much, and you’re eating burnt disappointment.

We first fell in love with elote at a tiny farmers’ market in Idaho (yes, Idaho!). Now, we make this salad at home all the time. It’s perfect for BBQs, potlucks, or just eating straight from the bowl with a spoon.

Want the best results? Use fresh corn, don’t skimp on the lime juice, and mix while the corn is warm so the flavors really soak in. Oh, and whatever you do—don’t skip the cotija. Trust me, it makes all the difference.

What’s Needed for Mexican Corn Salad?

Stop Bringing Boring Sides to Potlucks! This Mexican Corn Salad Is What You NEED! Here’s what you’ll need to make it:

• Fresh sweet corn
• Crema
• Lime juice
• Spices (cumin, chili powder, salt, pepper)
• Cotija cheese
• Red onion
• Fresh cilantro

The measurements for each ingredient can be found on the recipe card at the end of this post.

How to Avoid Mushy Corn:

Nobody wants a sad, mushy corn salad! The biggest mistake? Overcooking the corn until it loses its crisp bite. Whether you’re grilling or roasting, cook the corn just enough to get a nice char while keeping it firm.

Tip: Let the corn cool slightly before cutting it off the cob. This helps it stay juicy and keeps your salad from turning into a mushy mess!

What’s the Best Cheese for Elote Corn Salad?

What cheese should you use for elote corn? Oh boy, this is a tricky question because to be honest, even if there’s one that’s usually used, Chihuahua cheese or Cotija Cheese, not everywhere sells it. We most often use Cotija cheese because it’s available in all Utah stores, but if you can’t find either we recommend parmesan cheese in the can or fresh parmesan, or even a mild Feta.

read more: Looking for easy potluck sides? Try our BBQ Baked Beans as well!

How to Make Mexican Corn Salad

This elote salad comes together quickly and requires minimal prep. Here’s how we make this street corn salad:

1. Grill the corn until slightly charred on all sides. Carefully cut the corn off the cob.
2. Mix together the grilled corn and remaining ingredients.
3. Serve warm, or refrigerate for later.

Can I Use a Mexican Crema Substitute?

Crema is the Mexican version of French crème fraîche, a little bit tangy and creamy. Both crema and crème fraîche are slightly soured and thickened cream, milder and less thick than American sour cream as it’s a thin cream instead.

If you can’t find Mexican crema near you, use this substitute instead: 3 tablespoons sour cream + 5 tablespoons mayonnaise.

Can I Use Frozen Corn Instead of Fresh?

No fresh corn? No problem. Toss frozen corn straight into a hot, oiled skillet—no need to defrost. Stir occasionally until it gets a little charred, then continue with the recipe. We do this all winter, and it works like a charm.

Tips for Making Mexican Corn Salad

• Want more heat? Add extra chili powder, a pinch of cayenne, or a few splashes of Mexican hot sauce.
• Versatile & Delicious! This grilled corn salad can be enjoyed as is, or it can be eaten as a dip. It’s also great for topping nachos, tacos, enchiladas, burritos, quesadillas, and many other dishes!
• Make Ahead Friendly! This Mexican corn salad can be prepped in advance and eaten later. The corn doesn’t release much moisture, so you can snack on this for days! Just transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 3-4 days. Make sure to give it a good stir before serving!

More CORN RECIPES You’re Sure to Love:

• Best Grilled Corn
• Mexican Street Corn – Elote
• Elote Mexican Corn Pasta Salad
• Jalapeno Bacon Elote Mexican Grilled Corn Salad
• Grilled Corn Avocado Tomato Salad
• Grilled Mexican Corn (with Mayo!)
• Fiesta Corn
• Cilantro Butter Corn
• All our SIDE DISHES here!

How to Make Elote Mexican Corn Salad Video

Bring the flavors of Mexico to your next barbecue with these fajita style Mexican burgers. Packed with spices and topped with all your favorite fajita fixings, these turkey burgers are sure to be a hit with your family and friends.

I’m kind of in love with this turkey burger. I hardly ever eat fajitas, it’s just not a dish that I think about. But I needed something super delicious and comforting and Fajita Mexican Burgers is what happened.

Clearly, based on how over the top this burger is, I was needing comfort. This Mexican turkey burger is unbelievably good. Piled high with sauteed peppers, onions and gooey, colby jack cheese, you’ll be sure to forget all of your problemos.

read more: Love hamburgers? Try our Classic Burger Sauce next!

Ingredients for Fajita Mexican Burger Recipe

The ground turkey is spiced up with a few favorite Mexican seasonings, diced green chiles, and fresh cilantro. I wish I could explain just how moist and flavorful these are. Here is everything you’ll need:

• Lean Ground Turkey
• Fajita Seasoning
  • If you want to make your own fajita seasoning, we’ve included a recipe in the recipe card below. You will need: Ground Cumin, Chili Powder, Garlic Powder and Onion Powder
• Diced Green Chiles
• Cilantro
• Salt and Pepper
• Sweet Onion
• Green Bell Pepper
• Orange Bell Pepper
• Buns
• Colby Jack Cheese

Sauce

• Mayonnaise
• Water
• Lime Juice
• Chili Powder
• Smoked Paprika
• Salt

The measurements and details for all of the ingredient can be found in the recipe card at the end of the post.

I want to challenge each of you to make this recipe, or another favorite from the site, and then hold your own family night. Turn the phones off, and just concentrate on being together. Don’t forget what it’s like to be a kid yourself. Listen to what your little ones have to say and enjoy time together. I  can’t wait to hear what you make and do together!

How to Make Fajita Style Mexican Burgers

These turkey burgers are a mashup between delicious fajitas and a burger. You will sauté peppers and onions and grill seasoned turkey burger patties and then combine them on a toasted bun. Here is a step-by-step guide for making these bold burgers:

1. Sauté: Drizzle a little oil in a large sauté pan over medium-high heat and then add the onions and peppers when the oil is shimmering. Stir to coat the vegetables in the oil.
2. Cook: Reduce the heat to medium low and let peppers and onions cook for 15-20 minutes until tender and the onions are translucent and starting to caramelize. Remove the skillet from the heat and move the peppers and onions to a plate and set aside.
3. Prep: Heat the grill to medium-high heat and grease the grill with oil or cooking spray.
4. Mix: Add the ground turkey, fajita (or taco) seasoning, diced green chiles and cilantro to a bowl and mix to combine. Then form each patty making a small indentation in the center of each patty.
5. Grill: Place the burgers on the grill and season each patty with salt and pepper. Cook on each side for 3-4 minutes.
6. Melt: Place the skillet back on the burner and place a pile of cheese (about 1/2 cup) in the center of the pan. When it is good and melted, pile onions and pepper on top of the cheese and then scoop it all up and place on top of the cooked patty.
7. Assemble: Put a patty on each toasted bottom bun, top with a pile of the cheesy peppers and onions and spread some of the sauce mixture (see next section) on the toasted top bun. Eat immediately!
   • PRO TIP: Adding a few slices of avocado would be a great addition!

Sauce

1. Whisk: Add all the ingredients to a small bowl and whisk everything together.

All of the instructions for making these Mexican burgers can be found in the recipe card at the end of the post.

Are Fajitas Made With Beef?

Fajitas are typically made with grilled strips of beef skirt steak with onions and bell peppers, and served sizzling hot with fresh tortillas, guacamole, sour cream, and salsa. Check out our steak fajitas recipe!

Fajitas can be made with chicken, or they can be vegetarian, with no meat at all. We have a stellar chicken fajitas recipe on the blog too!

Is Lean Ground Turkey Healthier Than Lean Ground Beef?

Ground turkey is usually considered to be more healthy than ground beef. But, it really depends on the amount of fat in the ground meat. Lean ground turkey will be more dry so take that into consideration when you decide the fat content of your ground turkey.

Light meat turkey is leaner than dark meat turkey. Light meat turkey will always be leaner than dark meat turkey and beef.

What is the Difference Between Green and Red Bell Peppers?

The difference between green and red bell peppers is really just the ripeness. Red peppers are just green peppers that have been left to ripen more. The more color in the pepper, the sweeter it is. Yellow is sweeter than green, orange is sweeter than yellow, red is the sweetest.

Can Turkey Mexican Burgers Be Pink?

Turkey burgers should be cooked to an internal temperature of 165 degrees. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F.

What to Serve with Fajita Mexican Burgers

If you want to go with the burger angle, some hot french fries are always a great side dish for burgers. If you want to take it down the Mexican food route, then here are some of our favorite side dishes:

• Elote Grilled Street Corn
• Best Black Beans
• Spanish Rice
• Elote Grilled Mexican Corn Salad
• Restaurant Style Refried Beans
• Cilantro Lime Rice – Cafe Rio Copycat
• Tortilla Chips and Guacamole or fresh Pico de Gallo

Storage Tips

Once a fajita turkey burger is completely assembled, it won’t keep very well. If you want to store just the patties and peppers and onions, store them in separate airtight containers in the fridge. They will keep for up to 5 days. You can reheat them in the microwave or in a skillet on the stovetop. Assemble the burgers with all the toppings fresh.

If you have leftover sauce, it will keep for up to 2 weeks.

Add some delicious Mexican flair to your burgers with this fajita-style recipe. Perfect for a summer BBQ or anytime you’re craving a tasty twist on a classic dish.

More Summer Grilling Recipes to Try:

• Grilled Baby Back Ribs
• Grilled Flank Steak
• Honey Lemon Basil Grilled Chicken
• Best Steak Marinade
• Maple Mustard Apple Chicken Burgers
• Mexican Grilled Chicken

Watch This Video to See How it’s Made…