Sheet pan meals are the ultimate dinner solution. They’re budget-friendly, require minimal cleanup, and come together easily in the oven. They are also perfect for meal prep and offer plenty of variety, allowing you to mix your favorite choice of protein and sides. This Sheet Pan BBQ Chicken, Potatoes, and Green Beans delivers all that convenience and deliciousness in one simple dinner. From the juicy, BBQ-glazed chicken to the seasoned potatoes and green beans, this one is a winner.

SHEET PAN BBQ CHICKEN, POTATOES, AND GREEN BEANS

This easy sheet pan BBQ chicken, potatoes, and green beans recipe is guilt-free and delicious. Imagine juicy, savory chicken breasts with a sweet and smoky BBQ caramelized glaze with sticky, slightly charred edges. The Yukon potatoes are hearty and coated in onion soup mix for a flavorful outside and a tender center. The green beans add a fresh contrast to round out the whole dish. The best part? This easy weeknight dinner can be on your table in under an hour. Let’s get cooking! 

Find my expert tips on how to make homemade sheet pan BBQ chicken, potatoes, and green beans below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love Sheet Pan BBQ Chicken, Potatoes, and Green Beans:

• Simple Sheet Pan Dinner: Everything cooks on a single sheet pan, which means minimal prep, easy cleanup, and less time in the kitchen.
• Well-Balanced Meal: You get juicy protein, hearty potatoes, and fresh green beans all in one satisfying dish.
• Family-Friendly & Customizable: Use your favorite BBQ sauce, swap seasonings, or adjust portions to suit picky eaters or hungry crowds.
• Healthy Twist on BBQ Chicken: Because the entire recipe is baked, it offers a healthier version of the classic barbecue chicken and sides. 
• Meal-Prep-Friendly: This high-protein weeknight meal reheats well, making it ideal for quick, healthy lunches or easy dinners during busy weeks.

Ingredients

Potatoes

• 2 lbs. Yukon gold potatoes, cut into bite-sized pieces
• 2 teaspoons neutral oil (I use refined avocado oil)
• 1 packet Lipton onion soup mix 

BBQ Chicken

• 3 to 6 boneless, skinless chicken breasts
• 2 to 3 teaspoons chicken seasoning/rub (I use Kinder’s Chicken seasoning)
• 1 cup BBQ Sauce

Green Beans

• 12 ounces fresh green beans, rinsed and ends snapped
• 1 teaspoon neutral oil (I use refined avocado oil)
• Salt and pepper, to taste

Instructions

For The Potatoes

Preheat the oven to 425 degrees F. (The high heat allows the food to cook rapidly while promoting caramelization.)

In a large mixing bowl, combine the diced potatoes, oil, and the packet of Lipton onion soup mix. Toss until the potatoes are evenly coated.

Place the potatoes in one even layer on a large, rimmed baking sheet. Bake in the preheated oven for 20 minutes.

While potatoes are baking, prepare the chicken and green beans.

For The BBQ Chicken and Green Beans

Season the chicken breasts with the chicken seasoning. Set aside.

In a separate large bowl, drizzle the fresh green beans with the oil and season with salt and pepper. Toss to coat.

After the potatoes have cooked for 20 minutes, carefully remove the pan from the oven. (It will be hot!) Move the potatoes to one side of the pan and place the seasoned green beans and chicken on the pan in one even layer. 

Bake for 15 minutes. Carefully remove the pan from the oven and pour the BBQ sauce evenly on the chicken. Return the pan to the oven and cook for an additional 5 to 8 minutes or until the BBQ sauce is caramelized and the chicken is fully cooked (165°F internal temperature). Serve warm and enjoy!

Servings

Serves 3 to 6.

Storage and Reheating

Store leftover sheet pan BBQ chicken, potatoes, and green beans in an airtight container and store in the fridge for up to 3 days. To reheat, warm in a 375°F oven for 12-15 minutes, covering loosely with foil, or microwave in 30 to 40 second intervals until heated through (potatoes will be softer).

An air fryer can also be used at 350°F for 4 to 6 minutes. Leftovers should be reheated to an internal temperature of 165°F before serving. This meal can be frozen, though results are best if components are stored separately. Freeze the cooked chicken and potatoes in airtight, freezer-safe containers for up to 2 months.

Holly’s Tips for The Best Sheet Pan BBQ Chicken, Potatoes, and Green Beans:

• Line The Sheet Pan: Use parchment paper to make this easy sheet pan dinner even quicker to clean up.
• Cut Potatoes Evenly: Keeping the Yukon gold potatoes uniform in size ensures they cook evenly and develop crispy edges without burning.
• Use High Heat: Roasting at a high-heat helps the potatoes brown beautifully and allows the BBQ sauce to caramelize on the chicken for bold, smoky flavor.
• Don’t Overcrowd the Sheet Pan: Spreading the chicken, potatoes, and green beans in a single layer helps everything roast evenly.
• Add The BBQ Sauce Last: Brushing the BBQ sauce on during the final minutes prevents burning and creates a sticky, caramelized glaze on the chicken.
• Season Ingredients Separately: Tossing the potatoes, chicken, and green beans individually ensures every bite is well-seasoned and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Sheet Pan Chicken, Potatoes, and Green Beans.

Looking for another easy weeknight meal? Give this Sheet Pan Meatloaf Dinner a try.

In the mood for comfort food? My Sheet Pan Chicken Alfredo Pizza is just as delicious.

Craving Mexican? These Sheet Pan Chicken Fajitas, Sheet Pan Shrimp Fajitas, and Sheet Pan Steak Fajitas never disappoint!

Have you made this Sheet Pan BBQ Chicken, Potatoes, and Green Beans recipe? 🍗🥔🫛

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SheetPanMeals #BBQChickenPotatoesandGreenBeans #LifeInTheLofthouse

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Sheet Pan BBQ Chicken, Potatoes, and Green Beans

Sheet Pan BBQ Chicken, Potatoes, and Green Beans is the ultimate weeknight meal, featuring juicy chicken, Yukon potatoes, and green beans.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Ingredients

Potatoes

• 2 lbs. Yukon gold potatoes cut into bite-sized pieces
• 2 teaspoons neutral oil (I use refined avocado oil)
• 1 packet Lipton onion soup mix

BBQ Chicken

• 3 to 6 boneless, skinless chicken breasts
• 2 to 3 teaspoons chicken seasoning/rub (I use Kinder’s Chicken seasoning)
• 1 cup BBQ sauce

Green Beans

• 12 ounces fresh green beans rinsed and ends snapped
• 1 teaspoon neutral oil (I use refined avocado oil)
• salt and pepper to taste

Instructions

For The Potatoes

• Preheat the oven to 425 degrees F. (The high heat allows the food to cook rapidly while promoting caramelization.)
• In a large mixing bowl, combine the diced potatoes, oil, and the packet of Lipton onion soup mix. Toss until the potatoes are evenly coated.
• Place the potatoes in one even layer on a large, rimmed baking sheet. Bake in the preheated oven for 20 minutes.
• While potatoes are baking, prepare the chicken and green beans.

For The BBQ Chicken and Green Beans

• Season the chicken with chicken seasoning. Set aside.
• In a separate large bowl, drizzle the fresh green beans with the oil and season with salt and pepper. Toss to coat.
• After the potatoes have cooked for 20 minutes, carefully remove the pan from the oven. (It will be hot!) Move the potatoes to one side of the pan and place the seasoned green beans and chicken on the pan in one even layer.
• Bake for 15 minutes. Carefully remove the pan from the oven and pour the BBQ sauce evenly on the chicken. Return the pan to the oven and cook for an additional 5 to 8 minutes or until the BBQ sauce is caramelized and the chicken is fully cooked (165°F internal temperature). Serve warm and enjoy!

Notes

Serves 3 to 6 

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The Best Ever Cheeseburgers live up to their name with every juicy bite. From the sizzle of the beef patty, to the rich melt of cheese and toasted bun, nothing beats a classic American cheeseburger!

In my home, cheeseburgers aren’t just for summer, they’re a year-round favorite! I love burger recipes because they’re not only delicious, but they’re a great weeknight dinner that is hearty and fast. Cheeseburgers are also fun to serve at gatherings, game nights, or Saturday cookouts. They are the ultimate comfort food because most everyone loves them, and this recipe delivers every time. All that’s needed is quality ingredients, a little bit of time, and a lot of love!

Keep scrolling for my best tips and tricks + an internal temperature burger guide!

THE BEST EVER CHEESEBURGERS

What makes these cheeseburgers “the best ever”? It all starts with essential ingredients, as well as the iconic Utah Fry Sauce.

Using high-quality beef, seasoned and cooked right to let the flavor shine through is so important. Then comes the cheese– melted to perfection, complimenting the beef. A toasted brioche bun adds just the right amount of crunch and warmth. Pile it high with your favorite toppings like crisp lettuce, ripe tomato, pickles, red onion, and a swipe of burger (fry) sauce. The result is always the same: total satisfaction!

If you’re from Utah like I am, you already know fry sauce is a local favorite and for good reason! Whether you slather it on a juicy burger or use it as a dipping sauce for fries, this versatile sauce hits all the right notes. It’s easy to whip up with a few key ingredients: mayo, ketchup, dill pickle juice, and the right touch of spice. It adds a creamy, tangy, and slightly smoky kick that takes cheeseburgers to the next level.

Holly’s Top Tip: An 80/20 blend of lean beef to fat is ideal for cheeseburgers, offering enough fat to keep the patties juicy and flavorful without becoming too greasy.

For a little leaner option, 85/15 ground beef can be used, but going leaner than that often results in burgers that are dry and dense.

Ingredients for The Best Ever Cheeseburgers

Burger (Fry) Sauce

• 1/2 cup mayonnaise
• 1/3 cup ketchup
• 1 Tablespoon dill pickle juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Cheeseburgers

• 2 pounds ground beef, 20% fat
• Kosher salt and freshly ground black pepper, to taste
• 2 Tablespoon salted butter, divided
• 6 slices cheddar cheese

Toppings

• Brioche hamburger buns
• Green leaf lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle hamburger chips

Instructions For the Burger (Fry) Sauce

Place the mayo and ketchup in a medium-size bowl. Whisk to combine. Add the dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk again to combine well. Cover bowl and place in fridge while you prepare the cheeseburgers.

For the Cheeseburgers

Gently form the ground beef into six 1-inch-thick patties. Place the patties on a large platter and season generously with salt and pepper, on each side.

Melt 1 Tablespoon of the butter, in a large cast iron skillet, over medium-high heat. Place only 3 of the patties in the skillet and cook until lightly charred or until desired doneness, about 4-6 minutes per side. Top with cheese and allow to melt. (You can place these patties in a 200-degree F. oven to keep warm, while the other patties cook.)

Repeat the cooking process in the skillet with remaining patties and cheese. Serve cheeseburgers on toasted brioche hamburger buns with burger sauce and desired toppings. Enjoy!

Storing and Reheating

For best results, store the patties, buns, and toppings separately. Place patties in an airtight container. Store in the fridge and consume within 2 days to retain its freshness. To freeze hamburger patties, place in a freezer-safe bag (preferably vacummed-sealed) and freeze for up to 3 months.

Holly’s Tips for the Perfect Cheeseburgers:

Whether you’re using a cast-iron skillet, griddle or grill, these tips will help you get perfect results every time:

• Don’t Overcook: Overcooked burgers will dry out. Use a digital thermometer to cook to your preferred doneness—refer to the temperature guide below.

• Hands Off: Avoid pressing the burgers while they cook; it forces out the juices. Also, resist flipping them repeatedly. Let them cook fully on one side before flipping once to finish.

• Cook Time: Typically, 3–4 minutes per side, depending on the thickness and desired doneness.

Burger Internal Temperatures Guide

Many people unintentionally overcook their burgers. Use this quick guide to achieve your preferred level of doneness:

• 120°F – Rare: Bright red center, cool and very soft; essentially raw.
• 130°F – Medium-Rare: Warm, red-pink center; juicy and tender.
• 140°F – Medium: Slightly pink center; balanced juiciness.
• 150°F – Medium-Well: Mostly gray with a hint of pink; noticeably drier.
• 160°F – Well-Done: Fully cooked through; little to no moisture.

Serving Suggestions

This recipe makes 6 mouthwatering cheeseburgers, perfect for a family meal or gathering with friends. Simply double or triple the recipe to serve more!

Similar Recipes

Craving another iconic bite? Try my crowd-pleasing Cheeseburger Sliders.

In the mood for a fast-food favorite? Everyone loves In-N-Out Cheeseburgers.

Need the perfect party appetizer? My Western Cheeseburger Sliders are always a hit.

Want a lighter option? My Grilled Cheeseburger Wraps hit the spot, but easy on the calories.

Looking for something extra hearty? Serve Chili Cheeseburgers as the ultimate comfort food at your next gathering or party.

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The Best Ever Cheeseburgers

Sink your teeth into The Best Ever Cheeseburgers—juicy, cheesy, and packed with flavor!

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

Burger (Fry) Sauce

• 1/2 cup mayonnaise
• 1/3 cup ketchup
• 1 Tablespoon dill pickle juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Cheeseburgers

• 2 pounds ground beef, 20% fat
• Kosher salt and freshly ground black pepper to taste
• 2 Tablespoons salted butter divided
• 6 slices cheddar cheese (or your favorite cheese)

Toppings

• 6 Brioche hamburger buns
• Green leaf lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle hamburger chips

Instructions

Burger (Fry) Sauce

• Place the mayo and ketchup in a medium-size bowl. Whisk to combine. Add the dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk again to combine well. Cover bowl and place in fridge while you prepare the cheeseburgers.

For the Cheeseburgers

• Gently form the ground beef into six 1-inch-thick patties. Place the patties on a large platter and season generously with salt and pepper, on each side.
• Melt 1 Tablespoon of the butter, in a large cast iron skillet, over medium-high heat. Place only 3 of the patties in the skillet and cook until lightly charred or until desired doneness, about 4 minutes per side. Top with cheese and allow to melt. (You can place these patties in a 200-degree F. oven to keep warm, while the other patties cook.)
• Repeat the cooking process in the skillet with remaining patties and cheese. Serve cheeseburgers on toasted brioche hamburger buns with burger sauce and desired toppings. Enjoy!

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A large platter of crispy tortilla chips loaded to the rafters with toppings means that a good time is about to be had! Kale and I love our date nights when we go to our favorite Mexican food spot. We sometimes like to order a plate of nachos and devour them together! When our date nights consist of us staying in, I like to make sure we still get our nacho fix, but with the Lofthouse touch. BBQ Chicken Nachos is a marriage of two of our favorite styles of food. Every member of the Lofthouse crew loves anything BBQ chicken, and as previously mentioned, nachos are dear to our hearts, so this recipe makes sure that we satisfy two cravings in one!

BBQ CHICKEN NACHOS

A platter of empty chips is a blank canvas to get creative. Fortunately, my brain is constantly thinking of new ways to make a beautiful work of art. Shredded chicken and BBQ sauce are the two main attractions of these nachos, but every main character needs a strong supporting cast. This one includes two different kinds of cheeses, cilantro, and red onion. And sometimes we take it to another level with chopped tomato, sliced jalapeños, and a drizzle of ranch. Not only is the flavor bursting off each chip, but the presentation of all the colors makes everything look simply irresistible!

INGREDIENTS

• 1 large bag (18 ounces) white corn tortilla chips
• 1-pound cooked, shredded chicken
• 1 bottle (18 ounces) barbecue sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste
• 2 cups shredded Mozzarella cheese
• 2 cups shredded mild cheddar cheese
• ¼ cup finely diced red onion
• 2 Tablespoons chopped cilantro
• 1 Roma tomato, chopped (optional)
• Pickled jalapenos slices (optional)
• Ranch dressing or sour cream (optional)

INSTRUCTIONS

Preheat oven to 375 degrees F. Arrange tortilla chips on a large baking sheet covered with parchment paper. Set aside.

Place the cooked, shredded chicken in a large bowl. Sprinkle with garlic powder, onion powder, and season with salt and pepper. Add as much barbecue sauce to the chicken as desired. Stir well to combine everything.

Top the chips evenly with the shredded barbecue chicken and then top chicken evenly with both shredded cheeses. Top cheese evenly with the diced red onion.

Place baking sheet in oven and bake for 12 minutes or until cheese is melted and bubbly. Carefully remove from oven. Top nachos with chopped cilantro, tomato, jalapenos, or whatever you desire. Serve warm and enjoy!

CHICKEN OPTIONS

If you really want to go for the gusto and maximize your BBQ flavor my Crock Pot BBQ Chicken is delicious. You could make it for dinner the night before and use the leftovers to make the nachos the following night. If you are in a pinch, and trying to make this as simple as possible, go out and buy a rotisserie chicken from the grocery store on your way home.

SERVINGS

This recipe yields 4 to 6 servings, depending on who you’re feeding and how hungry they are!

DINNER AND MORE!

Any day of the week is the best day to make a large heaping platter of these nachos. I think that this is one of the best game day recipes. Whether it’s Super Bowl Sunday, Monday Night Football, the NBA Finals, or you need something to snack on while the PGA plays this is the recipe to come to.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY BBQ CHICKEN MASTERPIECES!

Sweet BBQ Chicken Kebabs – This summertime protein is one reason to get the grill going this year. Skewered bits of chicken and fresh veggies slathered in BBQ sauce.

BBQ Chicken French Bread Pizza – An entire loaf of freshly baked French bread is turned into an Italian/American pizza loaded with BBQ sauce, melted cheese, and shredded chicken.

Hawaiian BBQ Chicken Pizza – The controversial topic of pineapple on pizza. I am a big supporter of it, and you will be after a slice of this homemade pizza.

BBQ Chicken Salad – Savory pieces of BBQ chicken sit on top of a bed of crispy lettuce with corn, onions, black beans, and tomatoes.

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BBQ Chicken Nachos

BBQ Chicken Nachos are piled high with shredded chicken, smoky barbecue sauce, Mozzarella cheese, cheddar cheese, and more!

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Ingredients

• 1 large bag (18 ounces) white corn tortilla chips
• 1-pound cooked, shredded chicken
• 1 bottle (18 ounces) barbecue sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• salt and pepper to taste
• 2 cups shredded Mozzarella cheese
• 2 cups shredded mild cheddar cheese
• ¼ cup finely diced red onion
• 2 Tablespoons chopped cilantro
• 1 Roma tomato, chopped (optional)
• Pickled jalapenos slices (optional)
• Ranch dressing or sour cream (optional)

Instructions

• Preheat oven to 375 degrees F. Arrange tortilla chips on a large baking sheet covered with parchment paper. Set aside.
• Place the cooked, shredded chicken in a large bowl. Sprinkle with garlic powder, onion powder, and season with salt and pepper. Add as much barbecue sauce to the chicken as desired. Stir well to combine everything.
• Top the tortilla chips evenly with the shredded barbecue chicken. Top chicken evenly with both shredded cheeses. Top cheese evenly with the diced red onion.
• Bake for 12 minutes or until cheese is melted and bubbly. Carefully remove from oven. Top nachos with chopped cilantro, tomato, sliced jalapeno, or whatever you desire. Serve warm and enjoy!

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I am thrilled to share with you over 20 Delicious Beef Recipes that will elevate your culinary adventures. These mouthwatering creations are sure to impress and satisfy even the most discerning palates. Bookmark this page, because you’ll want to revisit it for every occasion that calls for a hearty and flavorful feast!

A FIESTA OF DELICIOUS BEEF RECIPES

Indulge in the world of Mexican-style beef recipes that will transport your taste buds south of the border. Picture the satisfying crunch of Crunch Wrap Supremes! Layers of seasoned beef, lettuce, cheese, and creamy sauces are enveloped in warm tortillas.

Experience the dynamic flavors of Double Decker Tacos. Soft tortillas embrace a layer of refried beans, seasoned ground beef, lettuce, and cheese for a delicious symphony of textures. And don’t miss the convenience and tenderness of Crock Pot Shredded Beef Tacos. Succulent shredded beef infused with Mexican spices placed in soft tortillas, ready to be adorned with your favorite toppings.

These recipes celebrate the rich and diverse tapestry of Mexican cuisine. Prepare to embark on a flavor-filled adventure that pays homage to the essence of Mexican street food.

IN LOVE WITH ITALIAN NIGHTS

Embark on a journey through the flavors of Italy with these exquisite Italian dishes. The aromatic Baked Penne has perfectly cooked pasta, layers of melted cheese, and savory marinara sauce. It captures the essence of an amazing Italian meal.

Delight in the richness of the Sour Cream Noodle Bake. Tender egg noodles intertwine with a creamy blend of sour cream, tomatoes and ground beef. This creates a harmonious and satisfying dish.

For a quick and flavorful experience, savor the convenience of Bow Tie Skillet Lasagna. Al dente bow-tie pasta meets a luscious meat sauce, all cooked to perfection in a single skillet. Anytime I make these meals, I am more than confident there won’t be any leftovers!

SIZZLING SENSATIONS

It’s time to get things sizzling with recipes that celebrate the world of steak! Indulge in the succulent goodness of Steak Bites. Perfectly seared to lock in the juices and flavor, providing a burst of savory satisfaction in every bite. Elevate your grilling game with Grilled Steak Kebabs. Tender chunks of marinated steak mingle with vibrant vegetables, delivering a skewer of smoky perfection. And for a hassle-free yet amazing experience, delve into the Sheet Pan Steak Fajitas. Marinated strips of steak, colorful bell peppers, and onions come together on a single pan for a fuss-free, flavor-packed fiesta.

Get ready for a steak extravaganza that will leave your taste buds singing with joy!

ASIAN INFUSION

Now one of the most unique recipes that I have on my blog! It’s time to explore the landscape of Asian cuisine with these tantalizing beef dishes. First on the menu is the classic Crock Pot Beef and Broccoli. Tender slices of beef are perfectly cooked with vibrant broccoli florets in a savory soy-based sauce. This creates a harmonious blend of flavors and textures!

Elevate your noodle game with Beef and Broccoli Ramen. These slurp-worthy noodles are incredible and better than any takeout spot. Lastly, savor the bold notes of Korean Beef and Rice Bowls. Seasoned ground beef meets a bed of fluffy rice, offering a taste of Korean culinary mastery. These recipes showcase the rich tapestry of Asian flavors, taking you on a culinary adventure that blends tradition with innovation.

Crock Pot Beef and Broccoli

Shepherd’s Pie (Cottage Pie)

Chipotle Ranch Burgers

Crunchwrap Supreme (Copycat)

Slow Cooker French Dip Sandwiches

Sloppy Joes

Mexican Street Tacos

Sour Cream Noodle Bake

Steak Pan Steak Fajitas

Taco Lettuce Wraps

Baked Penne

Korean Beef and Rice Bowls

Grilled Steak Kebabs

Slow Cooker Mexican Shredded Beef

Beef Tips with Mushroom Gravy

Double Decker Tacos

Steak Bites

Cheesesteak Sandwiches

Taco Potatoes

Easy Beef Stroganoff

Crock Pot Beef Stew

Beef and Broccoli Ramen

In n’ Out Cheeseburger

Easy Navajo Tacos

Stuffed French Bread

Cream Cheese Lasagna

Crock Pot Shredded Beef Tacos

Oven Baked Stew

Bowtie Skillet Lasagna

My BBQ Ranch Chicken Pasta Salad is the perfect addition to any BBQ, cookout, or picnic. Tangy BBQ sauce combined with creamy ranch dressing creates a mouthwatering harmony that tantalizes the taste buds. Each bite is an explosion of flavor, making it an unforgettable dish. This recipe is not only delicious but it’s also easy to prepare, making it a go-to recipe for busy summer days. With just a few simple steps and common ingredients, you can whip up a batch in no time. Whether you’re feeding a crowd or just your family, this pasta salad is sure to be a hit.

BBQ RANCH CHICKEN PASTA SALAD

Start by cooking the pasta in a large pot of boiling water according to the package directions. Once the pasta is al dente, drain it and rinse under cold water to stop the cooking process and to cool it down. In a separate bowl, combine the BBQ sauce, ranch dressing, and sour cream. Whisk until smooth and well-blended. This sauce brings together the tangy, smoky flavor of BBQ with the creamy, herby taste of ranch, creating a perfect harmony that coats the pasta beautifully.

Pour the sauce over the cooled pasta and gently toss to coat. Add the cooked chicken, black beans, corn, tomatoes, red onion, cheese, and chopped fresh cilantro. Gently toss to combine it all. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. When ready to serve, give it a quick stir and garnish with extra cilantro if desired. This salad can be made a day in advance, making it an ideal dish for entertaining.

INGREDIENTS

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn, drained
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.

In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.

Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

CHILL BEFORE SERVING

Allowing the pasta salad to chill in the refrigerator before serving helps the flavors to meld together and enhances the overall taste. This also makes it a convenient dish to prepare ahead of time. Just give it a quick stir before serving to refresh the flavors.

PROPER STORAGE

If you have any leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to three days, making it perfect for meal prep or enjoying over a few days. If the salad looks a little dry after sitting in the fridge, simply stir in a bit more BBQ sauce or ranch dressing to revive it.

VERY VERSATILE

You can easily customize the ingredients to suit your tastes or what you have on hand. For a spicier kick, add some diced jalapeños or a sprinkle of chili powder. If you’re looking to make it even heartier, toss in some cooked bacon bits or avocado chunks. The possibilities are endless, allowing you to adapt the recipe to fit any occasion or preference. Feel free to get creative with this recipe. Add your favorite veggies, swap out the cheddar for another type of cheese, or adjust the amount of BBQ sauce and ranch dressing to suit your taste. The goal is to make a pasta salad that you and your family will love.

COMBINE WITH THE OUTDOORS

This pasta salad is a star at BBQs, cookouts, and picnics. It’s easy to transport, doesn’t require reheating, and can be served straight from the cooler. The combination of BBQ sauce and ranch dressing is a crowd-pleaser that appeals to both kids and adults. Plus, it pairs wonderfully with other summer staples like grilled meats, corn on the cob, and fresh fruit.

QUICK AND EASY TO PREPARE

During the busy summer months, having a go-to recipe that’s quick and easy to prepare is invaluable. This can be whipped up in no time, especially if you use pre-cooked chicken. It’s a convenient option for those last-minute invites to potlucks or when you need to feed a hungry crowd without spending hours in the kitchen.

FLAVORFUL AND NUTRITIOUS

This salad is not only delicious but also packed with nutritious ingredients. The black beans and corn add fiber and vitamins, while the chicken provides a good source of protein. Using a combination of BBQ sauce, ranch dressing, and sour cream keeps the dish creamy and flavorful without being overly heavy. You can also use whole grain pasta for an extra boost of nutrition.

PASTA OPTIONS

The type of pasta you use can make a big difference in the overall texture and flavor of the salad. Small shapes like rotini, penne, or elbow macaroni work best because they hold the sauce well and are easy to eat. Make sure to cook the pasta until al dente and rinse it under cold water immediately after draining to keep it from becoming too soft/ mushy.

ENJOY THIS RECIPE? HERE IS A FEW MORE PERFECT PASTA SALADS!

Strawberry Chicken and Spinach Pasta Salad – This is one of the freshest recipes on my blog! Crisp spinach, fresh strawberries, and tender noodles.

Chicken Caesar Pasta Salad – One of the best salads is elevated with the addition of al dente pasta noodles for a more satisfying dish!

Fiesta Chicken Pasta Salad – This fresh side dish is loaded with southwest flavors and ingredients sure to spice up any BBQ you have coming up.

BLT Pasta Salad – One of America’s best sandwiches are turned into one of the World’s best pasta salads! Bacon, lettuce, tomato, pasta, and Ranch dressing.

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BBQ Ranch Chicken Pasta Salad

BBQ Ranch Chicken Pasta Salad is the ultimate summer side dish. This flavorful salad is packed with BBQ chicken, creamy ranch dressing, corn, tomatoes, cheese, and more!

Servings 8

Ingredients

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans rinsed and drained
• 1 cup corn drained
• 1 cup cherry tomatoes halved
• 1/2 small red onion finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Instructions

• Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.
• In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.
• Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

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I hope everyone had a nice, relaxing Memorial weekend. Ours was great! We took the kiddos to Las Vegas on Saturday. We spent the day shopping, eating, and hanging out. The best part was when we took them to the Mandalay Bay hotel. They have a shark reef inside that is filled with all kinds of exotic sea creatures. A golden crocodile, sea turtles, jelly fish. And of course sharks! eeek!! It was neat. The kids had a blast, so I was happy.

IN-N-OUT CHEESEBURGERS

For our Memorial Day barbecue today we fired up the grill and made us some In-N-Out Cheeseburgers! YUM! I ♥ that place. I would eat there everyday if my arteries wouldn’t clog from all the cholesterol and my butt grow bigger from the fatty goodness haha. But yes, we do like to eat there every once in a while. Their cheeseburgers are the greatest! This In-N-Out Cheeseburger copy cat recipe are delicious and close to the real thing.

Looking for recipes to pair with these Homemade In-N-Out Cheeseburgers? Try my Homemade Hamburger Buns, Utah Fry Sauce (delicious on both fries and burgers!), Garlic Parmesan French Fries, and Summer Fruit Salad. 🍔

Ingredients

Secret Sauce

• 1/3 cup mayo
• 2 tablespoons ketchup
• 2 teaspoons dill pickle relish
• 1 tsp mustard
• 1/4 tsp paprika

Cheeseburgers

• 1 pound lean ground beef
• 1 egg white
• 1 small yellow onion grated
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon fresh ground pepper
• 1 Tablespoon Worcestershire sauce
• 4 slices American cheese
• 4 hamburger buns seedless

Instructions

Secret Sauce

Mix all of the ‘secret sauce’ ingredients in a medium bowl. Refrigerate until ready to use.

Cheeseburgers

In a large bowl, add the ground beef, egg white, grated onion, Worcestershire sauce, seasoning salt and pepper. Using your hands or a fork, gently mix together. Shape mixture into 4 thin patties.

Place patties on an outdoor grill or skillet and cook until no longer pink on the inside. About 3 to 5 minutes per side. Place one piece of American cheese over the burgers during the last minute of grilling.

Toast the hamburger buns. Spread the secret sauce on each inner bun. Place grilled patties on bottom bun and top with lettuce, tomato and onion. Enjoy!

Servings

Yields 4 burgers. Just double or triple the ingredients for more burgers, and prep your secret sauce in a larger batch ahead of time for large parties and family gatherings.

Storage and Reheating

Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3–4 days. Keep any leftover sauce in a separate sealed container for freshness. To reheat, warm the patties in a skillet over medium heat for 2–3 minutes per side, or microwave in 30-second intervals until heated through. If you’ve already assembled the burgers, it’s best to remove any fresh toppings before reheating and reassemble with fresh veggies and sauce after warming.

Holly’s Tips for The Best In-N-Out Cheeseburgers:

• Thin Patties, Big Flavor: In-N-Out burgers are known for their thin, crispy-edged patties. Flatten them out slightly more than usual so they cook quickly and develop that perfect sear.
• Toast The Burger Buns: Don’t skip this step because it adds texture and keeps the buns from getting soggy! A quick toast in a skillet with a little butter goes a long way.
• Assemble With Care: Layer your ingredients like the restaurant does—sauce on both buns, fresh lettuce and tomato on bottom, then patty, cheese, and grilled or raw onions on top.
• Double Up: Craving a Double-Double from In-N-Out? Replicate this popular menu item by doubling the patties and cheese, and stacking them high!

Frequently Asked Questions:

Similar Recipes

Looking for something similar? Sink your teeth into The Best Ever Cheeseburgers.

Craving something bite-sized? Try my Cheeseburger Sliders, ideal for parties and gatherings.

Looking to turn up the heat? My Chipotle Ranch Burgers deliver bold, smoky flavor with a kick.

Craving a twist on the classic burger? My French Onion Burger is juicy and loaded with sweet caramelized onions topped with melty provolone cheese.

In the mood for something more hearty? My Western Cheeseburger Sliders are piled high with BBQ sauce, gooey cheese, and crunchy onion strings for juicy flavor in every bite.

Have you made this In-N-Out Cheeseburgers recipe? 🍔
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HomemadeInNOutCheeseburger #CopycatCheeseburgerRecipe #CheeseburgerRecipes #SummerGrilling #InNOutCopycatRecipe #LifeInTheLofthouse

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In-N-Out Cheeseburgers

Juicy and flavorful cheeseburgers fresh off the grill! These copycat In N’ Out Cheeseburgers taste just like the ones from the famous fast food chain!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

Secret Sauce

• 1/3 cup mayo
• 2 tablespoons ketchup
• 2 teaspoons dill pickle relish
• 1 tsp mustard
• 1/4 tsp paprika

Cheeseburgers

• 1 pound lean ground beef
• 1 egg white
• 1 small yellow onion grated
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon fresh ground pepper
• 1 Tablespoon Worcestershire sauce
• 4 slices American cheese
• 4 hamburger buns seedless

Instructions

Secret Sauce

• Mix all of the ‘secret sauce’ ingredients in a medium bowl. Refrigerate until ready to use.

Cheeseburgers

• In a large bowl, add the ground beef, egg white, grated onion, Worcestershire sauce, seasoning salt and pepper. Using your hands or a fork, gently mix together. Shape mixture into 4 thin patties.
• Place patties on an outdoor grill or skillet and cook until no longer pink on the inside. About 3 to 5 minutes per side. Place one piece of American cheese over the burgers during the last minute of grilling.
• Toast the hamburger buns. Spread the secret sauce on each inner bun. Place grilled patties on bottom bun and top with lettuce, tomato and onion. Enjoy!

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One of the reasons I love traveling to the islands of Hawaii is to roam around and look for the local cuisine. I love a good shaved ice or pulled pork from a native luau, but I think the most inspiring things can be found in street food. I stumbled across a little cart selling chicken right off the grill, and when I got back home to the Lofthouse I had to come up with my own version of the recipe. My Grilled Huli Huli Chicken is an homage to one of my favorite food memories of Hawaii. Whenever I travel back to my favorite island I go in search of this chicken. This recipe comes in handy on those hot Southern Utah days when I am craving the cool tropical breezes.

GRILLED HULI HULI CHICKEN

This is a great recipe to make during the summer months when the grill is in prime condition. By now you probably have your routine of burgers and hot dogs rotating across the hot grate. It’s time for something a little more fun and festive for those warm months!

This recipe calls for chicken thighs instead of breasts. It’s a traditional cut of meat that brings a whole other layer of tenderness and flavor to the dish. The chicken thighs are mixed together with a marinade consisting of pineapple juice, brown sugar, soy, ketchup, garlic, and chicken broth for a fully complete and balanced flavor profile. After the thighs are marinated, they are cooked on the hot grill. Serve with rice, veggies, and freshly grilled pineapple for the fully aloha experience.

INGREDIENTS

1 cup pineapple juice; this brings a bright note to each piece of chicken. The citrus also helps break down the meat while it’s marinating and will ensure that each bite is tender. Canned pineapple juice will work just fine, or if you have a juicer, juice a freshly sliced pineapple for that layer of freshness.

1 cup packed light brown sugar; this sweetness will balance everything out.

3/4 cup ketchup; this slight acidity of the ketchup will cut through the sweet and salty components of the dish. It is for balance and will not overwhelm the entire flavor of the dish.

3/4 cup reduced-sodium soy sauce; this is to help keep the sodium levels lower in the dish. If you want to use regular soy sauce, that will work just fine as well.

1/2 cup chicken broth; what’s the best way to enhance any chicken flavored dish? Use chicken broth, or a bullion will deepen the flavor so much. If you want to use vegetable stock as a substitute, that will work here.

3 teaspoons minced fresh ginger; if you’ve never worked with fresh ginger root, you’ll love what it will do to this dish. Just peel the skin off, and mince till it’s finely diced. If you would prefer to use ginger from a jar, that will also work. Avoid using ginger powder, or seasoning, as it won’t give the dish the best flavor.

3 teaspoons minced garlic; garlic makes everything better! I love to mince my own garlic, as the aroma brings everything to life. A pre-minced garlic that you can find in a small jar or tube can work, if you don’t want to mince your own.

24 boneless skinless chicken thighs; this is about 4 pounds of meat. This recipe is meant to be shared! Thighs are the way to get that full authentic experience of the chicken. If you have a picky eater in your family, you can substitute for chicken breasts, but I highly recommend using thighs.

INSTRUCTIONS

In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger, and garlic until combined. Reserve 1 cup of marinade for basting. Cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.

Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat for 6 to 8 minutes on each side, or until internal temperature reaches 165 degrees F.; baste occasionally with reserved marinade during the last 5 minutes.

PINEAPPLE

Grilled slices of pineapple for a couple of minutes on either side, so that they get those beautiful marks, and the flavor comes to life! A side of rice, either white or brown, is great on the side. If you are looking for a little pasta side, give my Asian Pasta Salad a try and you’ll love it with the flavorful dark meat of the chicken.

MARINATING TIME

For the most flavorful dish, make sure to marinate for no less than 6 hours. I marinate mine overnight so that the next day everything is ready to go! If you are in a pinch with time, the very least amount of time I would recommend marinating the chicken is 4 hours before grilling.

ENJOY THIS RECIPE? HERE ARE A FEW MORE GRILLED FAVORITES!

Grilled Steak Kebabs – Tender, marinated pieces of steak skewered with freshly diced veggies and grilled.

Grilled Apricot Chicken – The perfect way to sweeten things up this summer! Juicy pieces of chicken thighs grilled with apricot preserves and ready in 30 minutes!

Grilled Cheeseburger Wraps – Too many burgers this summer? There’s no such thing! Try this recipe to switch things up, and still enjoy a juicy burger with all the fixings.

Grilled Cilantro Lime Chicken – Lean chicken breasts grilled with fresh lime juice and cilantro.

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Grilled Huli Huli Chicken

This chicken will transport your taste buds to the tropical islands! Chicken thighs are marinated with pineapple, soy sauce, and brown sugar then grilled to perfection.

Prep Time 8 hours hours

Cook Time 16 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 cup pineapple juice
• 1 cup packed light brown sugar
• 3/4 cup ketchup
• 3/4 cup reduced-sodium soy sauce
• 1/2 cup chicken broth
• 3 teaspoons minced fresh ginger
• 3 teaspoons minced garlic
• 24 boneless skinless chicken thighs (about 4 pounds) OR 4 pounds boneless skinless chicken breasts

Instructions

• In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger and garlic until combined. *Reserve 1 cup of marinade for basting. Cover and refrigerate.
• Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.
• Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
• Grill chicken, covered, over medium heat for 6 to 8 minutes on each side, or until internal temperature reaches 165 degrees F.; baste occasionally with reserved marinade during the last 5 minutes.

Notes

Serve chicken with fresh slices of pineapple (grilled is amazing) and sliced green onion, if desired.

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I have a recipe I created not long ago that I completely fell head over heels for. I’ll include the recipe below, but first I want to talk about how I decided to enhance it and make it a must-have at your next cookout! My Garlic Parmesan Chicken Kebabs are incredible and totally irresistible. This is a great way to switch up the traditional kebab recipe into something that everyone will crave. Kids and adults are sure to fall in love with these!

GARLIC PARMESAN CHICKEN KEBABS

I drew the inspiration for these kebabs from my recipe for Air Fryer Garlic Parmesan Chicken. It is so good! We love to make this chicken a lot, especially when we meal prep at the beginning of the week. These kebabs take the best part of that recipe and turn it into a grilled masterpiece. The chicken breast is marinated in oil, garlic, and Parmesan cheese, then threaded onto a skewer and grilled. We love them just like this, but you can always add fresh summer vegetables like zucchini, bell peppers, and onions.

Each skewer is placed on a hot grill or Blackstone, until the chicken is cooked through.

INGREDIENTS

• 2-pounds boneless, skinless chicken breasts; cut chicken into equal sized pieces. This way everything will cook evenly. I like to cube my chicken into 1-inch pieces.
• ¼ cup grated Parmesan cheese; use freshly grated parmesan or powdered. Either work fine.
• ¼ cup white vinegar; this helps cut through all the flavors so that everything marries and marinates properly. 
• 2 Tablespoons extra-virgin olive oil; the oil will ensure that when you introduce the chicken to the hot surface, that it won’t stick to the grill. It also helps the marinade get to every single piece of chicken.
• 1 Tablespoon lemon juice; the slight addition of acidity balances out the flavor of the salty cheese. I recommend squeezing a lemon and using the fresh juice, but bottle juice will also work.
• 2 teaspoons garlic powder; the garlic powder goes on the grill better than fresh garlic. If it were to be in huge chunks there is a good possibility that it would fall through the grates and lose that flavor.
• 1 teaspoon dried oregano; the oregano will completely round off the flavor profile and bring your dish to life!
• 1 teaspoon onion powder; this is really going to make sure that your kebabs come out nice and savory. Also, if you choose to use onion on your skewers this will only bring that flavor profile to the forefront.
• 1/2 teaspoon crushed red pepper flakes; this is an optional ingredient depending on the spice level you enjoy. The amount included here won’t overwhelm anything. If you like more heat, feel free to add more.
• salt and pepper, to taste; no recipe would be complete without a little salt and pepper to taste. As always, fresh cracked is best, but table shakers work great too.

INSTRUCTIONS

Cut each piece of chicken into 1- inch cubes. Thread the chicken onto 8 metal or wooden skewers. If using wooden skewers, soak them in water for at least 30 minutes before threading with the chicken. (This ensures they won’t catch on fire as they grill.)

In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well. Baste the chicken kebabs with the garlic Parmesan mixture on all sides.

Place the coated kebabs on a large platter and gently cover. Place in fridge to let marinate for at least 30 minutes or up to 12 hours.

Grill kebabs on medium heat, with the grill lid closed, for 5 minutes per side OR until the internal temperature of the chicken reaches 160 degrees F. Serve kebabs warm and enjoy!

VEGGIE ADDITIONS

Is your garden just thriving with fresh produce? It’s time to grill them! I sometimes like to add fresh zucchini, bell peppers, and onion to the skewers. If you have a veggie that you’d like to try then I say go for it!

COOKING

Any grill, or flat top cooking surface like a Blackstone is what you want to grill these on. Make sure to preheat before cooking. The best way to preheat is to keep the lid closed while you bring the surface to temperature.

SKEWERS

I prefer metal skewers. Everything slides right off when you’re ready to eat. If you want to use wooden skewers, make sure to soak them in water for at least 30 minutes before threading the chicken and vegetables. This way they won’t catch on fire and char while everything is cooking.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF OUR FAVORITE KEBABS!

Teriyaki Chicken Kebabs – Juicy pineapple, crisp green bell peppers, and chicken marinated in a rich Teriyaki sauce, skewered, then grilled to perfection.

Grilled Steak Kebabs – Tender pieces of steak with an assortment of bell peppers, onions, and cooked perfectly on the grill.

Sweet BBQ Chicken Kebabs – Pieces of chicken breast are marinated in a sweet BBQ sauce with veggies and grilled to juicy perfection.

Air Fryer Garlic Parmesan Chicken – Juicy chicken breasts with parmesan cheese, garlic and spices then quickly cooked in an Air Fryer.

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Garlic Parmesan Chicken Kebabs

Garlic Parmesan Chicken Kebabs are juicy pieces of chicken marinated in garlic, Parmesan cheese, and other delicious herbs.

Prep Time 1 hour hour

Cook Time 12 minutes minutes

Servings 8

Ingredients

• 2-pounds boneless, skinless chicken breasts
• ¼ cup grated Parmesan cheese
• ¼ cup white vinegar
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon lemon juice
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste

Instructions

• Cut each piece of chicken into 1- inch cubes. Thread the chicken onto 8 metal or wooden skewers. *If using wooden skewers, soak them in water for at least 30 minutes before threading with the chicken. (This ensures they won’t catch on fire as they grill.)
• In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well.
• Baste the chicken kebabs with the garlic Parmesan mixture on all sides. Place the coated kebabs on a large platter and gently cover. Place in fridge to let marinate for at least 30 minutes or up to 12 hours.
• Grill kebabs on medium heat, with the grill lid closed, for 5 minutes per side OR until the internal temperature of the chicken reaches 165 degrees F. Serve kebabs warm and enjoy!

Notes

Nutrition Info: 1 chicken kebab = 187 calories / 7 fat / 1.3 carbs / 27 protein 

8 kebabs total. 

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There’s nothing quite like a fresh loaf of French bread from your local grocer or baker. The crisp crust and fluffy center are a match made in bakery heaven. My new recipe for BBQ Chicken French Bread Pizza will blow your mind on how to use a loaf of bread. No matter how you slice it, this recipe is a winner!

BBQ CHICKEN FRENCH BREAD PIZZA

When I bought a loaf of French bread at the store I instantly knew I was going to make an easy pizza recipe with it. I started to assemble what would become a brand new favorite at our house. I sliced the bread down the center then slathered each side with tangy BBQ sauce. Then, I topped it with cooked chicken, shredded mozzarella cheese and sliced red onion. I baked it for only 15 minutes and then sprinkled on some fresh cilantro. It turned out absolutely delicious!

INGREDIENTS

• 1 loaf French bread
• BBQ sauce
• Cooked, shredded chicken
• Shredded Mozzarella cheese
• Sliced red onion
• Cilantro

INSTRUCTIONS

Slice French bread in half horizontally, as evenly as possible, then place on a large baking sheet. Slather each side with BBQ sauce then top with chicken, cheese and sliced onion. Bake at 375-degrees F. oven for 12 to 15 minutes or until the cheese is melted and bubbly. Carefully remove from the oven and top with chopped cilantro. Slice and serve! This recipe is so incredibly delicious, and will make you so happy that dinner is ready in a snap!

STORE BOUGHT VERSUS HOMEMADE FRENCH BREAD

Either works just fine for this recipe. If you are running short on time store bought French bread will do just fine. If you have a little more time, and want to infuse some extra love into the dinner, make my Fabulous French Bread. It takes this meal to a whole new level! Your family just might think you went to the south of France to get a loaf of bread for dinner. 😉

CHICKEN

To keep things as simple as possible I highly recommend buying a rotisserie chicken then shredding it. This is a great way to get plenty of meat on the pizza without having to cook it. If you have any leftover chicken from the night before, then this is the perfect recipe to use it in. We love when two meals become one!

SERVINGS

One French bread pizza should easily serve 6. If you have a very hungry family, buy two loaves and double up on the ingredients. This recipe is very simple to double or even triple!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE DINNERS!

Chicken Stuffed French Bread – Tender chicken, cheese, green onions, and ranch dressing are stuffed in a loaf of French bread then baked to perfection.

Italian Cheesesteak French Bread Pizza – Juicy slices of beef, melted cheese, and red peppers served on a thick slices of French bread.

Stuffed French Bread – Ready in 30 minutes, this dinner is packed with ground beef, onion, garlic, and shredded cheese all stuffed in a loaf of French bread.

Taco French Bread Pizza – Diced tomatoes, black olives, ground beef, melted cheese, and cilantro all top a dense loaf of bread.

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BBQ Chicken French Bread Pizza

BBQ Chicken French Bread Pizza is loaded with zesty barbecue sauce, tender chicken, and Mozzarella cheese over a fluffy loaf of French bread.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

• 1 loaf French bread (Or use my homemade French bread recipe)
• 1 cup barbecue sauce
• 2 cups shredded Mozzarella cheese
• 1/2 pound cooked, shredded chicken breast (a rotisserie chicken works great for this recipe)
• 1/4 cup sliced red onion
• salt and pepper to taste
• freshly chopped cilantro (optional)

Instructions

• Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Set aside.
• Slice the loaf of French bread in half, lengthwise. (try to cut it as evenly as possible.) Place the two pieces of French bread on the prepared baking sheet, cut side up.
• Spread the barbecue sauce evenly over both pieces of bread. Then sprinkle a 1/2 cup of Mozzarella cheese evenly over the barbecue sauce on each side of bread. Top with the cooked shredded chicken and red onion. Sprinkle the remaining cheese all over the tops.
• Bake for 12 to 15 minutes, or until cheese is melted and bubbly. Carefully, remove from oven and season with salt and pepper. Let pizza rest for 5 minutes before slicing. Top with cilantro then serve. Enjoy!

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This recipe is such a fun way to get each member of the family involved with dinner. BBQ Chicken Foil Packs are so fun to make, and they taste incredible too! BBQ sauce is the best flavor to add on the grill, so these foil packs are little pouches of summertime goodness!

Begin by cutting chicken breasts into 1-inch cubes. Cut red bell pepper into 1-inch pieces as well. Dice red onion into small pieces. Open and drain canned pineapple, or if you want to put your knife skills to the test cut and cube your own pineapple. This is a great way to add even more fresh flavor to this dish. 

With BBQ Chicken Foil Packs each person can show off their creativity by assembling their own meal. These are a great dinner to take camping as well. Prep and make them the day before you go out into the wilderness. Once you are ready for dinner, pull them out of the ice chest and place your foil pack onto the grill over the campfire. Roast your savory meal until the chicken is cooked thoroughly!

CAN I USE ANOTHER KIND OF MEAT?

Yes! Try cutting up pieces of steak for your foil packs. You can also cube pieces of bacon and add to your meal for added savory flavor.

WHAT OTHER VEGETABLES CAN I USE?

You can never go wrong with mushrooms, zucchini, squash, potatoes, or carrots. They would all be delicious to try!

SHOULD I MARINATE THE CHICKEN?

PRO TIP:  If you have time, cube, and marinate the chicken in barbecue sauce the day before assembling. It will infuse your dinner with extra flavor.

ENJOY THIS RECIPE? HERE ARE A FEW MORE TO GET EVERYONE IN THE FAMILY INVOLVED WITH DINNER!

BBQ Chicken Flatbread Pizza – Flavorful pizza smothered in BBQ sauce, chicken, red onion, cilantro, and mozzarella cheese.

Grilled Steak Kebabs – Marinated steak pieces skewered and BBQed with vegetables.

Teriyaki Chicken Kebabs – Marinated chicken pieces skewered and BBQs with vegetables.

Mexican Pizza – Tortillas filled with ground beef, refried beans, cheese, and topped with enchilada sauce. 

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BBQ Chicken Foil Packs

Chicken, pineapple, bell pepper and onion are coated in BBQ sauce then wrapped in foil. Cook the packs on the grill or campfire for the ultimate outdoor meal!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 4 sheets heavy duty tin foil (heavy duty foil works best to prevent tearing and leaking)
• 4 boneless skinless chicken breasts cut in 1-inch pieces
• 2 cups barbecue sauce
• 2 cups pineapple tidbits
• 1 red bell pepper diced (seeds and ribs removed)
• 1 small red onion diced
• freshly chopped cilantro for garnish (optional)

Instructions

• Arrange 4 large sheets of tin foil on a clean flat surface.

  Place the chicken pieces and barbecue sauce in a large bowl. Toss to coat the chicken fully in the sauce.
• Divide chicken pieces evenly among the 4 sheets of foil. Place right in the center of foil. Then divide the pineapple, bell pepper and red onion evenly over the chicken on the foil sheets.
• Bring up 2 sides of foil over chicken so the edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on a preheated grill. Close grill lid and let cook for 10 minutes.

  Turn packs over and cook another 10 to 15 minutes, or until chicken is cooked through. Internal temperature of chicken needs to be 165 degrees F.

  OR Bake in a 375 degree F oven for 35 minutes, or until chicken is thoroughly cooked.

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Even in the heat of the desert I love to make a delicious meal that brings a little warmth to the palate. It can get very warm here in Southern Utah, especially when you’re standing outside behind the grill. My Chipotle Ranch Burgers are great to make when you want the temperature to rise just a little bit more. Paired with a cool beverage, this burger is a fantastic way to keep things cooking all season long!

CHIPOTLE RANCH BURGERS

All good burgers, including this one, begins with a hearty 5-ounce ground beef patty. This is the base protein of this juicy burger. The building blocks are still the classics including lettuce, tomato, onion, and melted cheese that rest between two fluffy buns. The star of the show here is a generous slathering of a homemade chipotle ranch to go over everything. You may even want a little extra on the side to dip your burger and fries into!

INGREDIENTS

The following is a list of ingredients needed to properly make this amazing burger:

• 2 pounds 80% lean ground chuck
• 1 packet dry ranch seasoning/dressing mix
• 2 teaspoons pureed chipotles in adobo sauce
• 1 cup prepared ranch dressing
• 1 Tablespoon chipotle peppers in adobo sauce
• Cheddar cheese
• Tomato
• Lettuce
• Red onion
• Hamburger buns

GRILLING THE BURGERS

This perfect patty is roughly 5-ounces in size. Roll out your meat to flat disk before you place onto the grill. Don’t over work the meat so that some of the fat retains its shape and doesn’t break down before grilling.

Preheat the grill, whether it is gas or charcoal. Using either is fine, though cook time and temperature may differ. You want to create an environment that is roughly 450 to 500 degrees F. before you put the meat onto the grill. Place the patty onto the hot grate and let it sit to properly attain those beautiful grill marks.

For a rare burger temperature, the patty only needs to cook for about 4 minutes total. For a medium temperature it will need roughly 6 minutes of total cooking time. A well-done burger will need to cook closer to 10 minutes or more. These times are all estimates. Temperatures truly depend on the thickness of the patty, and the exact heat of the grill.

When flipping the meat make sure not to press the burger on your grill grate. This will eliminate the juice from the patty making it dry, and it can also take away some of the flavor. If you are adding cheese to the patties make sure to do it within the last minute of your desired cooking time.

CHIPOTLE RANCH DRESSING

Chipotle ranch dressing kicks original ranch into overdrive. The perfect balance between smoke and heat comes alive when you mix this simple recipe together. In a medium bowl add the ranch dressing and pureed chipotle adobo sauce. This can be found at most grocery stores in the Mexican food aisle. Mix everything together and you are ready to drown your burger in this savory heat filled sauce.

TOPPINGS

One easy way to take this burger to the next tier is by crisping up a few slices of bacon. This takes the savory and smokey notes to a point that is mouthwatering. Try adding some avocado or crispy fried onions. You can also cook some mushrooms in a pan with butter and garlic for these wonderful burgers. If you are a big fan of heat, then try grilling up jalapenos. This is for the true spice lovers out there!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITES!

Chili Cheeseburgers – This is a delicious and messy burger you’ll need 7 napkins to eat with. Grilled patties with melted cheese and hearty chili.

Bacon Cheeseburger Wraps – A low carb alternative way to enjoy a juicy, savory, bacon cheeseburger.

French Onion Burgers – Feeling a little sophisticated? This amazing hamburger will make you feel like you’re eating at a 5-star restaurant.

Western Cheeseburger Sliders – These small cheeseburgers are packed with flavor and covered in smokey BBQ sauce, melted cheese, and crispy onion rings.

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Chipotle Ranch Burgers

Chipotle Ranch Burgers bring a zesty spin to a juicy 5-ounce patty. They're served with all the classic garnishes and doused in a creamy ranch sauce with a little heat!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Ingredients

BURGERS:

• 2 pounds 80% lean ground chuck
• 1 packet (1 ounce) dry ranch seasoning/dressing mix
• 2 teaspoons pureed chipotles in adobo sauce (found in Mexican food aisle in most grocery stores)

CHIPOTLE RANCH SAUCE:

• 1 cup prepared ranch dressing
• 1 Tablespoon chipotles in adobo sauce

TOPPINGS:

• 6 hamburger buns
• 6 slices cheddar cheese
• tomato slices
• lettuce
• sliced red onion

Instructions

• FOR BURGERS: Add ground chuck, dry ranch seasoning and chipotle adobo sauce in a large bowl. Mix together with clean hands until combined. Divide into 6 equal portions and then form into 6 hamburger patties.
• FOR SAUCE: Mix together ranch dressing and chipotle adobo sauce in a medium bowl. Cover and place in fridge until ready to use.
• Grill hamburgers on an outdoor grill OR indoor grill-pan until medium-well or however you like your burgers cooked. Place slices of cheese on burgers until melted.
• Carefully place hot cheeseburgers on each bottom bun. Top with two tablespoons chipotle ranch sauce. Add tomato, lettuce, onion and top bun. Serve immediately and enjoy!

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Have you checked your propane tank lately? If not, it’s time to because grilling season is here! You’re going to want to be in your backyard cooking all summer long especially when you have recipes like this. My Sweet BBQ Chicken Kebabs are sweet, smokey, tangy, and loaded with fresh bell pepper and pineapple. Make sure the garden is blooming this year because you’ll be craving these kebabs on a regular basis.

SWEET BBQ CHICKEN KEBABS

This version of kebabs are truly heavenly for me. Juicy pieces of BBQ marinated chicken sizzle together with freshly chopped bell pepper and pineapple. Skewered together from head to toe, these flavor masterpieces are what summer memories are made for.

HOW TO MAKE SWEET BBQ CHICKEN KEBABS

Not only are these delicious, they are very simple to create. The following is the list of ingredients:

• 1.5 pounds boneless, skinless chicken breast
• 1 cup BBQ sauce
• 6 Tablespoons orange juice concentrate
• 2 cups fresh pineapple chunks
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• Metal or Wooden Skewers

ASSEMBLE THE KEBABS

Mix the BBQ sauce and orange juice concentrate together first and set aside. Cube the chicken into one inch size pieces. Do the same with all the vegetables and pineapple. Lay out the clean skewers and alternate threading a piece of chicken, vegetable, and pineapple chunk onto the skewer. Get creative and have fun with alternating colors for a masterpiece of culinary artwork. Once all the skewers are full, brush the sweet BBQ sauce on every square inch of the kebab. Now, they are ready to grill!

SKEWERS

Whenever I make kebabs, I like to use metal skewers. If you prefer to use the wooden skewers it is highly important that you let your wooden skewers soak in cool water for at least an hour before threading the chicken, veggies, and fruit. This way while they are on the grill, they won’t set fire.

If you prefer to use the metal ones, like me, then be very careful as you cook them because they do get very hot. After they are finished cooking they continue to stay hot for a while. Please be careful.

GRILL

Set the grill to medium-high heat. Keep the lid shut while you preheat the grill for at least 10 minutes. When ready, place skewers on the grill and cook for 10 to 15 minutes while rotating  kebabs every couple of minutes. This ensures they cook evenly. They are finished cooking when the internal temperature of chicken reaches 165 degrees F.

OTHER VEGETABLES OPTIONS

Other vegetables that would be good to add are mushrooms, zucchini, squash, and red onion. If there is something growing in your garden that you would like to use, then I say thread it on there!

MAKE AHEAD OF TIME

If you have the whole family invited for a backyard BBQ, then this is the recipe to prepare ahead of time. Make sure to soak the wood skewers first, then assemble and brush the kebabs with BBQ sauce. Lay them all out on a large baking sheet then lightly cover with saran wrap. Store them in the refrigerator until it’s time to grill! The flavors of everything will start to marry and only make the kebabs that much more flavorful.

ENJOY THIS RECIPE? HERE ARE A FEW MORE THAT ARE DYING TO GET ON THE GRILL!

Grilled Cilantro Lime Chicken – Juicy chicken breasts that have been marinated with cilantro and lime then grilled to perfection.

Grilled Steak Kebabs – Tender morsels of steak grilled with fresh vegetables for juicy and flavorful skewers.

Grilled Huli Huli Chicken – This dinner is overflowing with island vibes with grilled chicken thighs with a sweet and tangy tropical glaze.

Grilled Italian Chicken – Juicy chicken breast grilled with an array of Italian herbs and spices.

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Sweet BBQ Chicken Kebabs

Sensational skewers loaded with marinated chicken, bell pepper, and pineapple are perfectly charred on the grill.

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Life in the Lofthouse

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup barbecue sauce
• 6 Tablespoons frozen orange juice concentrate, thawed
• 2 cups fresh pineapple chunks, cut into 1 ½ inch pieces
• 1 red bell pepper, cut in 1-inch pieces
• 1 green bell pepper, cut 1-inch pieces
• 1 yellow bell pepper, cut in 1-inch pieces
• 8 to 10 metal or wooden skewers

Instructions

• If using wooden skewers, start by placing them into a large dish of cool water to soak in for at least a half hour to an hour. *(They can start on fire if you grill them dry.)
• Heat grill to medium-high heat. Mix together the barbecue sauce and orange juice concentrate in a small bowl. Set aside.
• Thread the chicken alternately with the pineapple and peppers onto all the skewers. Brush all the kebabs with all of the barbecue sauce mixture.

  Meanwhile, preheat grill to medium-high heat. Close the grill lid while it preheats.
• Place kebabs on the grill. Cook for 10 to 15 minutes, turning throughout cooking process. They are ready when internal temperature of chicken reaches 165 degrees F.

  Enjoy!

Notes

Yields: 8 to 10 Kebabs

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If you’re anything like my family then you have some fun planned for this special weekend! It’s the perfect time to get outside with the whole crew to honor all of those who fought and served our incredible nation. What is the best thing to celebrate with? A large spread of 30+ Delicious Memorial Day Recipes!

This list is packed with many dishes that are perfect for this occasion. There are pasta salads a plenty for your afternoon picnic. If you decide to go camping , try my BBQ Chicken Foil Packs! They’re perfect for the outdoors and don’t lack flavor. If you want a formal celebration, try my Creamy Pasta Primavera. All who gather around your table will feel the love from this elegant pasta dish.

MEMORIAL DAY APPETIZERS

Most parties for this holiday are in casual fashion. Guests come and go as they please, and that means savory goodies should be ready for the grabbing. One app that is sure to go over well are my Baked Mozzarella Sticks. Breaded cheese with marinara for dipping? Yes, please!

If burgers are on the grill this year, then you’ll need a side of Garlic Parmesan French Fries. They are delicious and full of flavor that will have you licking your fingers as you eat them. If you want to serve hearty finger food, try either my Cheeseburger Sliders, or Western Cheeseburger Sliders. They are perfect for assembling ahead and having out on a platter for guests to peruse.

DESSERT!

I have plenty of sweet treats to show everyone that extra love this weekend. Everyone loves a cookie but you’ll have everybody salivating over my Chocolate Chip Pudding Cookies. They are extra soft and packed with rich chocolate chips.

If you are looking for that ‘wow’ factor dessert this year, try assembling my Strawberry Chocolate Pound Cake Trifle. Jaws will drop to the floor with the presentation of this dessert. If you need to beat the heat with a cooler treat, whip up a batch of my Frozen Lemonade. Perfect for a weekend spent by the pool, and I promise it will keep everyone cool.

IN N’ OUT CHEESEBURGER

PESTO CHICKEN PASTA SALAD

POPPY SEED CHICKEN AND GRAPE PASTA SALAD

GRILLED STEAK KEBABS

CHICKEN STRAWBERRY PASTA SALAD

STRAWBERRY POPPY SEED DRESSING

GRILLED CORN WITH CILANTRO LIME BUTTER

TURKEY RANCH CLUB WRAPS

CHICKEN BACON RANCH PASTA

BBQ CHICKEN SALAD

BBQ CHICKEN FOIL PACKS

CREAMY PASTA PRIMAVERA

CALIFORNIA PASTA SALAD

MANDARIN ORANGE AND SPINACH PASTA SALAD

HAM AND CHEESE SLIDERS

CRISPY LEMON GARLIC CHICKEN AND VEGGIES

SOUTHWEST CHICKEN CAESAR WRAPS

STRAWBERRY CHICKEN WRAPS

SOUTHWEST CHICKEN CHOPPED SALAD

CROCK POT BBQ BEEF

CHICKEN SALAD CROISSANT SANDWICHES

SLOW COOKER BBQ BEEF BRISKET

BBQ BEEF BRISKET SANDWICHES

DUTCH OVEN SPRITE CHICKEN

CHEESEBURGER SLIDERS

WESTERN CHEESEBURGER SLIDERS

PARMESAN RANCH POTATO CHIPS

BAKED MOZZARELLA STICKS

GARLIC PARMESAN FRENCH FRIES

GARLIC PARMESAN ROASTED POTATOES

TEXAS SHEET CAKE BITES

CHOCOLATE CHIP PUDDING COOKIES

STRAWBERRY CHOCOLATE POUND CAKE TRIFLE

NO-BAKE S’MORES PUDDING CAKE

FROSTED LEMONADE

WATERMELON LEMONADE SLUSHIES

BROWNIE TRIFLE

YOU’RE IN FOR A TREAT WITH THESE EASY BEEF SANDWICHES

I am thrilled to share one of my favorite childhood recipes today. My Mom would make these for Sunday dinners all the time, and I always looked forward to them. Sweet BBQ Beef Sandwiches are juicy, packed with flavor, and worth the time it takes to slowly cook the meat. An easy combination of barbecue sauce and root beer, yes root beer, creates the yummiest sauce ever that coats the shredded beef.

BACK THAT RUMP UP, AND COOK IT!

Most of the work that goes into preparing these sandwiches is all in the cook time. 10 hours is what you need, but it is worth it. Low and slow is the name of the game when cooking roast.

This recipe calls for 2 pounds of rump roast, so this recipe feeds 8 very hungry humans. If you’re hosting a dinner for a larger crowd then I recommend doubling the recipe. You will need a second slow cooker, so if you don’t have two you might have to knock on a neighbor’s door and invite them over for dinner!

SIMPLE AND SENSATIONAL

You might be asking, ‘How easy is it to throw everything together?’ All you need is five minutes to spare to mix all the following items together into a slow cooker:

1. 2 Pounds of Rump Roast
2. 12 Ounces of Root Beef – Use your favorite brand of Root Beer but do NOT use diet root beer. You need the sugar in regular soda to make these sweet and delicious.
3. 1 (18 Ounce) Bottle of BBQ Sauce – I recommend using Sweet Baby Ray’s, but if you have a favorite brand, give it a try!

Once the beef is finished cooking, shred and serve on hamburger buns. I like to have a variety of chips on the side to serve with the sandwiches. The crunch adds a great contrast in texture. I like to throw a few potato chips on my sandwich for that little extra something special.

Similar Recipes

BBQ Beef Brisket Sandwiches: Tender brisket that has been slow cooked and smothered in a tangy BBQ sauce served on a hoagie bun.

Grilled Corn with Cilantro-Lime Butter: Delicious corn on the cob that has been grilled with a south of the border infused butter.

Teriyaki Chicken Kebabs: Tender pieces of chicken that have been marinated in teriyaki sauce and grilled with fresh chunks of pineapple and bell pepper.

Chili Cheeseburgers: Perfectly grilled burger patties smothered in chili and melted cheese.

Have you made this Sweet BBQ Beef Sandwiches recipe? 🍔
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BBQBeef #BBQBeefSandwiches #BarbecueBeefSandwiches #LifeInTheLofthouse

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Sweet BBQ Beef Sandwiches

Delicious shredded beef with a sweet and savory barbecue flavor. Serve inside hamburger buns for one delicious sandwich!

Prep Time 10 minutes minutes

Cook Time 10 hours hours

Servings 8

Author Holly

Ingredients

• 2 pounds beef rump roast
• 12 ounces Root Beer soda (not diet)
• 1 bottle (18 ounces) barbecue sauce (we enjoy Sweet Baby Ray's BBQ Sauce)
• 8 hamburger buns

Instructions

• Place roast in the crock pot. Pour the root beer all over the roast. Cover with lid and cook on low heat 10 to 12 hours OR cook on High heat 7 to 8 hours.
• Carefully drain root beer from crock pot. Shred roast and remove any fat. Place shredded roast back in crock pot. Pour the barbecue sauce all over the meat. Stir. Cover with lid and cook 30 more minutes or until heated through.
• Serve in hamburger buns and enjoy!

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Some of my favorite summer memories are prepping food in the kitchen for a fun barbecue. I can’t imagine a summer without being in the backyard, grilling up some of our favorite recipes, while the kids swim and have fun.

My Grilled Corn with Cilantro Lime Butter is a great recipe to spark new memories while prepping for your next family meal. It is so delicious and my family’s favorite way to enjoy corn on the cob.

Mix softened butter, cilantro, lime juice and peel then chill for 30 minutes in the fridge. Grill the corn over medium heat while occasionally, rotating for an even cook. When it’s finished grilling, serve with Cilantro Lime Butter and Cotija Cheese. This recipe will have you licking your fingers clean!

This corn is guaranteed to enhance your next meal with mouthwatering flavor. You and your family will be reaching over each other to grab the last ear of corn!

OTHER VEGGIE OPTIONS

Try this recipe with steamed veggies like broccoli, carrots, and cauliflower. Cilantro Lime Butter also pairs well with grilled shrimp.

BUTTER!

I recommend salted butter. Unsalted and organic work with this recipe as well.

DO I SHUCK THE CORN BEFORE GRILLING?

Yes! To get those beautiful grill marks make sure to shuck each ear and clean the blonde hair off for the perfect grilled corn on the cob.

ENJOY THIS RECIPE? HERE ARE A FEW OTHERS TO TRY WITH YOUR NEXT SUMMER BBQ!

Dijon Roasted Asparagus – Roasted asparagus with Dijon mustard, garlic, olive oil, and Panko bread crumbs.

Pepperoni Pizza Pasta Salad – Tender pasta, zesty pepperoni, and Italian dressing mixed together for a flavorful pasta side dish.

Fiesta Corn Dip – Sweet corn, black beans, bell peppers, onion, and garlic combined for a tasty dip or protein topping.

Summer Corn Salad – Corn, tomato, bell peppers, onion, and olive oil come together for this bright and flavorful summer salad.

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Grilled Corn with Cilantro-Lime Butter

Grilled corn infused with fresh cilantro and lime butter that will have you going back for seconds!

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 10

Author Holly

Ingredients

• 1/2 cup salted butter softened
• 1/4 cup freshly chopped cilantro
• 1 Tablespoon fresh lime juice
• 1 teaspoon grated lime peel
• 10 medium ears sweet corn husks and hairs removed
• grated Cotija cheese (optional)

Instructions

• In a small bowl mix butter, cilantro, lime juice and peel. Cover tightly with plastic wrap and chill in refrigerator for 30 minutes or until ready to use.
• Grill corn over medium heat, turning occasionally, until speckled with char spots and tender (about 15 to 20 minutes.)
• Carefully remove corn from grill and slather corn with cilantro-lime butter and grated Cotija cheese. Enjoy!

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I have one delicious recipe to share with you all today! It’s my Bacon Ranch Pasta Salad and it is divine. It’s a variation to the classic pasta salad and is out of this world good! This side dish is bursting with flavor. The creamy dressing combined with a few extra goodies coats the noodles perfectly. This recipe is a must-make!

This pasta salad manages to be both flavorful and light. I love that it’s not overpowering like a lot of other pasta salads I’ve tried. It really is delicious. Everyone gobbles this up! It’s the perfect side dish for any summer barbecue or potluck dinner. 🙂

Similar Recipes

California Pasta Salad

Pepperoni Pizza Pasta Salad

Strawberry Chicken and Spinach Pasta Salad

Mandarin Orange and Spinach Pasta Salad

Chicken Caesar Pasta Salad

Tri Color Pasta Salad

Have you made this Bacon Ranch Pasta Salad recipe? 🥓
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BaconRanchPastaSalad #PastaSalad #LifeInTheLofthouse

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Bacon Ranch Pasta Salad

Rotini pasta coated in a creamy ranch dressing, bacon, and lots of other goodies. This pasta salad is always a hit!

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Servings 6

Ingredients

• 1 package (12 ounces) tri-color rotini pasta
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 package (1 ounce) dry ranch dressing/seasoning mix
• 1/2 teaspoon garlic powder
• 1/2 cup milk
• 8 slices cooked bacon, chopped (see notes below)
• 1 large tomato, diced
• 1 can (4.25 ounces) sliced black olives, drained
• 1 cup shredded cheddar cheese

Instructions

• Bring a large pot of water to a boil. Add rotini pasta and cook until al dente, about 8 minutes. Drain water. Rinse pasta with cold water to cool. Set aside.
• In a large bowl, whisk together the mayonnaise, sour cream, dry ranch mix, garlic powder and milk. Add pasta, cooked bacon pieces, tomato, olives and cheese to the bowl. Gently toss to combine everything.
• Cover and chill in refrigerator at least 2 hours before serving.

Notes

*I use the packages of pre-cooked bacon pieces to save on time.

*When ready to serve you can toss with a little extra milk if it seems dry.

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