35+ Mouthwatering Griddle Dinner Recipes to Try Tonight

When it comes to preparing a quick, delicious, and satisfying dinner, the griddle is an often-overlooked kitchen tool that can make cooking a breeze.

Whether you’re in the mood for savory, comforting dishes or fresh, vibrant meals, the griddle offers a versatile cooking surface that brings out the best in your ingredients.

From griddled steaks and chicken to vibrant vegetable stir-fries, the possibilities are endless.

This collection of 35+ griddle dinner recipes will inspire you to make the most of your griddle, transforming it into a powerhouse for creating flavorful meals that are as easy to make as they are to enjoy.

Whether you’re feeding a family or cooking for one, these recipes will help you create dinners that are full of flavor, texture, and color – all cooked to perfection on your griddle.

35+ Mouthwatering Griddle Dinner Recipes to Try Tonight

With these 35+ griddle dinner recipes, you now have an entire arsenal of delicious and creative dinner ideas at your fingertips.

Whether you’re griddling up juicy meats, quick veggies, or fun and innovative recipes like griddled quesadillas or even dessert options, the griddle allows you to cook your meals evenly and efficiently.

It’s a tool that makes dinner prep both easy and exciting, offering endless options for experimenting with new flavors and ingredients.

So, next time you’re looking for a quick, flavorful meal, fire up your griddle and let these recipes guide you to a delicious dinner experience that’s perfect for any occasion.

Grilled Chicken Quesadillas

Grilled Chicken Quesadillas are a delicious and satisfying dinner option that blends the smoky flavor of grilled chicken with melted cheese and savory fillings. This easy-to-make recipe requires only a few ingredients and can be customized with your favorite toppings like guacamole, salsa, and sour cream. It’s perfect for a busy weeknight meal or a fun family dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 4 flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced red bell pepper
• 1/2 cup diced onions
• 1/4 cup fresh cilantro, chopped (optional)
• 1 tablespoon butter, for griddling

Instructions:

1. Preheat your griddle to medium heat.
2. Rub the chicken breasts with olive oil, chili powder, garlic powder, paprika, salt, and pepper.
3. Grill the chicken on the preheated griddle for 5-7 minutes on each side until cooked through and no longer pink in the center. Once cooked, let it rest for a few minutes before slicing it into thin strips.
4. Place a tortilla on the griddle and sprinkle with a mix of cheddar and Monterey Jack cheeses. Add the sliced chicken, red bell pepper, onions, and cilantro.
5. Top with another tortilla and press down gently. Grill each side of the quesadilla for 2-3 minutes until golden brown and crispy.
6. Remove from the griddle and cut into wedges.
7. Serve with salsa, guacamole, and sour cream.

Grilled Chicken Quesadillas are a fantastic dinner option that is both flavorful and versatile. You can easily adjust the fillings to suit your preferences, making them a great dish for picky eaters or anyone who loves customizing their meals. The combination of warm, melted cheese and juicy grilled chicken makes for a comforting and crowd-pleasing dinner. Plus, they’re quick and easy to prepare, making them an excellent choice for busy evenings.

Griddled Veggie Burger Patties

Griddled Veggie Burger Patties offer a healthier and equally satisfying alternative to traditional beef burgers. Packed with a colorful mix of vegetables, beans, and oats, these patties are both hearty and flavorful. Serve them on whole-grain buns with your favorite toppings, and you have a delicious vegetarian dinner that everyone can enjoy.

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and mashed
• 1/2 cup grated carrot
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup finely chopped red onion
• 1/4 cup rolled oats
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 egg (or flax egg for a vegan option)
• 1 tablespoon olive oil (for cooking)
• Whole-grain burger buns
• Lettuce, tomato, and pickles, for topping

Instructions:

1. In a large mixing bowl, combine the cooked quinoa, mashed black beans, grated carrot, corn, red onion, oats, cumin, smoked paprika, salt, and pepper.
2. Add the egg to bind the mixture together. Mix everything well until combined.
3. Divide the mixture into 4-6 equal portions and shape them into patties.
4. Heat olive oil on a griddle over medium heat. Place the patties on the griddle and cook for 4-5 minutes on each side until golden brown and crispy.
5. Toast the burger buns lightly on the griddle while the patties are cooking.
6. Once the patties are done, assemble the burgers by placing each patty on a bun and topping with lettuce, tomato, and pickles.

Griddled Veggie Burger Patties are a wholesome and satisfying dinner option that proves you don’t need meat to enjoy a flavorful burger. These patties are packed with nutrients from vegetables, beans, and grains, making them a great choice for anyone looking to eat a bit healthier without compromising on taste. Whether you’re a vegetarian or just want to cut back on meat, these veggie burgers will leave you feeling full and content, making them a perfect weeknight dinner.

Griddled Shrimp Tacos with Lime Slaw

These Griddled Shrimp Tacos with Lime Slaw are bursting with fresh flavors and are quick to prepare. The combination of juicy shrimp, a tangy slaw, and soft corn tortillas makes this dish perfect for a light yet satisfying dinner. It’s a vibrant, healthy, and delicious option that can be made in just under 30 minutes.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• 1/2 cup shredded cabbage
• 1/4 cup shredded carrots
• 1/4 cup chopped cilantro
• 2 tablespoons sour cream or Greek yogurt
• Juice of 1 lime
• 1 tablespoon apple cider vinegar
• Lime wedges, for serving

Instructions:

1. Preheat the griddle to medium-high heat.
2. Toss the shrimp with olive oil, chili powder, cumin, salt, and pepper. Cook the shrimp on the griddle for 2-3 minutes per side until pink and opaque.
3. While the shrimp cooks, prepare the slaw by combining the shredded cabbage, carrots, cilantro, sour cream, lime juice, and apple cider vinegar in a bowl. Mix well and season with salt and pepper to taste.
4. Warm the corn tortillas on the griddle for 1-2 minutes until pliable.
5. Assemble the tacos by placing a few shrimp on each tortilla and topping with the lime slaw.
6. Serve with lime wedges for an extra burst of citrus.

Griddled Shrimp Tacos with Lime Slaw are an easy and vibrant dinner option, packed with flavor and nutrients. The zesty slaw pairs beautifully with the grilled shrimp, and the soft corn tortillas make every bite a delight. This recipe is perfect for those looking for a lighter meal that doesn’t sacrifice on taste. The freshness of the lime and the crisp slaw make these tacos a refreshing and satisfying dinner choice. Plus, they’re quick to prepare, making them ideal for a weeknight or casual gathering.

Griddled BBQ Chicken Sandwiches

Griddled BBQ Chicken Sandwiches combine the smoky flavors of grilled chicken with tangy barbecue sauce, creating a mouthwatering meal that’s both satisfying and easy to prepare. Served on toasted buns with crunchy slaw, this sandwich is a perfect dinner option for those craving a hearty, flavorful meal that doesn’t take long to make.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup BBQ sauce (your favorite kind)
• 4 sandwich buns, toasted
• 1 cup coleslaw (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon butter (for toasting buns)

Instructions:

1. Preheat your griddle to medium heat and rub the chicken breasts with olive oil, salt, and pepper.
2. Cook the chicken breasts on the griddle for about 5-7 minutes per side until cooked through and the internal temperature reaches 165°F (74°C).
3. Brush the cooked chicken with BBQ sauce during the last minute of cooking and let it caramelize slightly.
4. While the chicken cooks, butter the sandwich buns and toast them on the griddle until golden brown.
5. Once the chicken is done, slice it thinly and assemble the sandwiches by placing the BBQ chicken on the bottom half of the toasted buns, adding a generous scoop of coleslaw on top.
6. Close the sandwich with the top bun and serve.

Griddled BBQ Chicken Sandwiches are an absolute treat for barbecue lovers. The tender, flavorful chicken paired with the creamy crunch of slaw creates a satisfying texture contrast, while the BBQ sauce gives the dish its signature smoky and tangy flavor. Toasting the buns adds an extra layer of flavor, and the sandwiches are easy to customize with extra toppings like pickles or onions. Whether you’re hosting a casual dinner or preparing a simple meal, these sandwiches are sure to be a hit.

Griddled Steak Fajitas

Griddled Steak Fajitas are a flavorful and fun dinner that brings sizzling steak and colorful veggies to your plate. Perfectly seasoned and served in soft flour tortillas, these fajitas are a delicious combination of savory steak, sautéed peppers and onions, and a squeeze of lime. This recipe can be customized with your favorite toppings, making it a crowd-pleasing dish that’s quick to prepare and full of flavor.

Ingredients:

• 2 flank steaks or skirt steaks
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 8 flour tortillas
• 1 lime, cut into wedges
• Fresh cilantro, for garnish
• Sour cream, guacamole, or salsa (optional, for serving)

Instructions:

1. Preheat the griddle to medium-high heat. Rub the steaks with olive oil, cumin, chili powder, paprika, garlic powder, salt, and pepper.
2. Cook the steaks on the griddle for about 4-5 minutes per side for medium-rare, or longer if you prefer your steak more well-done. Once cooked, let the steaks rest for 5 minutes before slicing them thinly against the grain.
3. While the steak cooks, heat a bit of olive oil on the griddle and sauté the bell peppers and onions until they’re soft and slightly charred, about 5-7 minutes.
4. Warm the tortillas on the griddle until soft and slightly browned.
5. To assemble, place a few slices of steak on each tortilla, followed by the sautéed peppers and onions. Garnish with cilantro and squeeze fresh lime juice over the top.
6. Serve with sour cream, guacamole, or salsa for extra flavor.

Griddled Steak Fajitas are a perfect dinner for any occasion, offering a satisfying combination of savory steak, crisp vegetables, and warm tortillas. The smoky and spicy seasoning on the steak creates a depth of flavor that pairs wonderfully with the sweetness of the sautéed peppers and onions. With the added brightness of lime and the option to customize with your favorite toppings, these fajitas are sure to become a go-to weeknight meal that everyone will love.

Griddled Veggie Stir-Fry with Tofu

Griddled Veggie Stir-Fry with Tofu is a vibrant, healthy, and satisfying dinner option that’s perfect for vegetarians and anyone looking to eat a bit lighter. The tofu becomes crispy on the outside while staying soft on the inside, and the colorful vegetables add crunch and sweetness. This stir-fry is quick to make and can be served with rice or noodles for a complete meal.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds (optional, for garnish)
• Cooked rice or noodles, for serving

Instructions:

1. Slice the tofu into cubes and toss it with 1 tablespoon of soy sauce. Set aside.
2. Heat olive oil on the griddle over medium-high heat and cook the tofu cubes for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the tofu from the griddle and set aside.
3. In the same pan, add the sesame oil and sauté the garlic for 1 minute. Then, add the bell pepper, zucchini, broccoli, and carrot. Stir-fry the vegetables for about 5-6 minutes until they’re tender but still crisp.
4. In a small bowl, mix together 2 tablespoons of soy sauce, honey, and rice vinegar. Pour this sauce over the cooked vegetables and tofu and toss to combine.
5. Serve the stir-fry over rice or noodles, and garnish with sesame seeds if desired.

Griddled Veggie Stir-Fry with Tofu is a nourishing and colorful meal that brings a burst of flavor to your dinner table. The combination of crispy tofu and vibrant vegetables is both satisfying and nutritious, while the sweet and savory sauce ties everything together perfectly. It’s an ideal dish for anyone looking for a meat-free meal that’s still packed with flavor. Quick to make and easy to customize, this stir-fry is a wonderful option for busy evenings when you want something healthy and delicious.

Griddled Shrimp Tacos with Avocado Crema

Griddled Shrimp Tacos with Avocado Crema offer a light yet flavorful dinner option that’s perfect for seafood lovers. The shrimp are seasoned with a zesty blend of spices and cooked to perfection on the griddle, while the creamy avocado sauce adds a refreshing touch. Paired with fresh slaw and served in soft corn tortillas, these tacos are a delightful and easy-to-make meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup cabbage slaw (store-bought or homemade)
• 1 ripe avocado
• 1/4 cup sour cream or Greek yogurt
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the griddle to medium heat. In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
2. Place the shrimp on the griddle and cook for 2-3 minutes per side until they turn pink and opaque. Remove from the griddle and set aside.
3. While the shrimp cooks, make the avocado crema. In a blender or food processor, combine the avocado, sour cream, and lime juice, and blend until smooth.
4. Warm the corn tortillas on the griddle until soft and slightly browned.
5. To assemble the tacos, spread a spoonful of avocado crema on each tortilla, then top with shrimp and a generous portion of cabbage slaw.
6. Garnish with cilantro and serve with lime wedges on the side.

Griddled Shrimp Tacos with Avocado Crema are a delicious and vibrant meal that brings together the perfect balance of textures and flavors. The smoky, spiced shrimp combined with the creamy, tangy avocado crema creates a taco experience that’s both fresh and satisfying. The crunch of the slaw adds a nice contrast to the tender shrimp, and the lime brightens the dish. Whether you’re making dinner for your family or hosting a taco night, these shrimp tacos are a simple yet impressive choice.

Griddled Chicken Parmesan

Griddled Chicken Parmesan is a quicker and lighter twist on the classic Italian favorite. Tender, juicy chicken breasts are lightly breaded, cooked on the griddle, and topped with marinara sauce and melted mozzarella cheese. Served with a side of pasta or a simple salad, this dish is perfect for those craving comfort food with a healthier touch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish
• Cooked spaghetti or a side salad, for serving

Instructions:

1. Preheat the griddle to medium-high heat. Season the chicken breasts with salt and pepper.
2. In a shallow bowl, mix the breadcrumbs and Parmesan cheese. Dip each chicken breast into the beaten egg, then coat in the breadcrumb mixture.
3. Heat olive oil on the griddle and cook the chicken breasts for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
4. Once the chicken is cooked, spoon marinara sauce over each breast and sprinkle with mozzarella cheese. Cover the chicken with a lid or aluminum foil and cook for another 2-3 minutes, until the cheese is melted.
5. Garnish with fresh basil and serve with pasta or a side salad.

: Griddled Chicken Parmesan is a comforting and flavorful meal that offers all the satisfaction of the traditional version but with a lighter cooking method. The griddled chicken is crispy on the outside while remaining juicy and tender inside. The marinara and melted mozzarella create a rich, savory topping that complements the chicken perfectly. Paired with a side of pasta or a fresh salad, this dish is ideal for a weeknight dinner that’s both indulgent and easy to prepare.

Griddled Sausage and Peppers

Griddled Sausage and Peppers is a classic comfort food that’s quick, satisfying, and full of flavor. The sausages are cooked until golden and crispy, and the peppers and onions become caramelized on the griddle, creating a smoky-sweet combination. This dish can be served on its own or in a sandwich, making it a versatile dinner that’s sure to please everyone at the table.

Ingredients:

• 4 Italian sausages (your choice of mild or spicy)
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 4 hoagie rolls or sandwich buns (optional, for serving)

Instructions:

1. Preheat the griddle to medium heat. Place the sausages on the griddle and cook for about 7-8 minutes, turning occasionally until they’re browned and cooked through (internal temperature should reach 160°F or 71°C). Remove the sausages from the griddle and set aside.
2. In the same pan, add olive oil and sauté the bell peppers, onion, and garlic for about 5-6 minutes, until the vegetables are tender and lightly caramelized. Season with salt and pepper.
3. Slice the sausages into bite-sized pieces, or serve them whole in the buns.
4. If desired, toast the hoagie rolls on the griddle for 1-2 minutes until warm and slightly crispy.
5. Serve the sausage and peppers in the rolls or on their own, topped with the sautéed veggies.

Griddled Sausage and Peppers is a hearty and flavorful dinner that’s both simple and satisfying. The combination of juicy sausages and caramelized peppers and onions brings a rich depth of flavor that’s both savory and sweet. Whether you serve it in a sandwich or on its own, this dish is easy to prepare and is sure to become a family favorite. Perfect for a weeknight meal or a weekend gathering, it’s a meal that everyone will enjoy.

Griddled Steak with Garlic Herb Butter

Griddled Steak with Garlic Herb Butter is a simple yet indulgent dinner that’s perfect for steak lovers. The steak is seasoned and cooked to your preferred level of doneness on the griddle, while a rich garlic herb butter melts over the top, adding a decadent finish. This recipe is quick, satisfying, and ideal for a weeknight dinner or special occasion.

Ingredients:

• 2 boneless ribeye steaks (or any steak of your choice)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped

Instructions:

1. Preheat the griddle to medium-high heat. Season both sides of the steaks with salt and pepper.
2. Add olive oil to the griddle, and place the steaks on the hot surface. Cook for 4-6 minutes per side for medium-rare (or adjust time for your preferred doneness).
3. While the steaks are cooking, combine the softened butter, garlic, parsley, thyme, and rosemary in a small bowl.
4. Once the steaks are cooked, remove them from the griddle and let them rest for 5 minutes.
5. Top each steak with a generous spoonful of the garlic herb butter and allow it to melt over the steak.
6. Serve the steaks with a side of roasted vegetables or mashed potatoes.

Griddled Steak with Garlic Herb Butter elevates a classic steak dinner with the richness of garlic and fresh herbs. The combination of the perfectly cooked steak and the melting, flavorful butter creates a mouthwatering bite with each forkful. This dish is an ideal choice for anyone craving a restaurant-quality steak dinner at home without much fuss. Whether it’s a casual weeknight or a celebratory meal, this recipe guarantees satisfaction.

Griddled Veggie Quesadillas

Griddled Veggie Quesadillas are a tasty and nutritious dinner that’s both customizable and easy to make. Packed with sautéed vegetables like bell peppers, onions, and spinach, these quesadillas are layered with gooey melted cheese and then griddled until golden and crispy. They’re perfect for a light yet filling meal and can be served with salsa, guacamole, or sour cream for extra flavor.

Ingredients:

• 4 large flour tortillas
• 1 tablespoon olive oil
• 1 bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 cup fresh spinach leaves
• 1/2 cup corn kernels (optional)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Salsa, guacamole, or sour cream, for serving

Instructions:

1. Preheat the griddle to medium heat. In a large skillet, heat the olive oil and sauté the bell pepper and onion until soft, about 5 minutes. Add the spinach and corn (if using), and cook for an additional 2 minutes until the spinach is wilted. Season with salt and pepper. Remove from heat.
2. Place a tortilla on the griddle and sprinkle a mix of cheddar and mozzarella cheese over half of the tortilla. Add a few spoonfuls of the sautéed veggies on top of the cheese.
3. Fold the tortilla over to cover the filling and cook for 2-3 minutes per side until the cheese is melted and the tortilla is golden brown.
4. Repeat with the remaining tortillas and fillings.
5. Slice the quesadillas into wedges and serve with salsa, guacamole, or sour cream.

Griddled Veggie Quesadillas are a fantastic choice for a light yet satisfying dinner. The crispy, golden tortillas paired with the melty cheese and savory vegetables create a deliciously comforting meal. This recipe is easily adaptable, allowing you to customize the filling based on your preferences or what vegetables you have on hand. With minimal prep and cooking time, these quesadillas are perfect for busy weeknights or casual gatherings.

Griddled Lemon Herb Chicken Skewers

Griddled Lemon Herb Chicken Skewers are a light and refreshing dinner option that’s perfect for outdoor grilling or indoor griddling. The chicken is marinated in a tangy lemon herb marinade, ensuring it’s juicy and flavorful, and then cooked on skewers for a fun, easy-to-eat meal. These skewers are perfect for serving with a side of rice, a salad, or roasted vegetables.

Ingredients:

• 2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Wooden skewers, soaked in water for 30 minutes (or metal skewers)

Instructions:

1. In a large bowl, combine olive oil, lemon zest and juice, garlic, parsley, oregano, salt, and pepper. Add the chicken cubes and toss to coat. Marinate for at least 30 minutes, or up to 2 hours.
2. Preheat the griddle to medium heat. Thread the marinated chicken cubes onto the skewers.
3. Place the skewers on the griddle and cook for 5-6 minutes per side until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
4. Serve the chicken skewers with your choice of sides, such as a fresh salad, roasted vegetables, or rice.

Griddled Lemon Herb Chicken Skewers are an easy and flavorful way to enjoy a healthy dinner. The bright, citrusy marinade infuses the chicken with fresh, zesty flavors, while the griddling process locks in moisture, leaving the chicken juicy and tender. These skewers are a versatile option, whether served on their own, in a salad, or alongside grains. Perfect for a light dinner or even a gathering, they offer a refreshing change from heavier meals.

Griddled BBQ Chicken Sandwiches

Griddled BBQ Chicken Sandwiches offer a hearty, flavorful meal with tender chicken breast cooked to perfection and topped with tangy BBQ sauce. Griddled to a crispy golden brown, these sandwiches are served with a fresh coleslaw and pickles, giving them a satisfying crunch. A great option for a crowd-pleasing dinner, this recipe is both easy to prepare and packed with flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce (your favorite brand)
• 4 sandwich buns
• 1 cup coleslaw mix (store-bought or homemade)
• 2 tablespoons mayonnaise
• 1 teaspoon apple cider vinegar
• Salt and pepper, to taste
• Pickles, for serving
• 1 tablespoon olive oil

Instructions:

1. Preheat the griddle to medium heat. Season the chicken breasts with salt and pepper on both sides.
2. Heat the olive oil on the griddle and cook the chicken breasts for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C). During the last minute of cooking, brush the chicken with BBQ sauce, allowing it to caramelize.
3. While the chicken cooks, combine the coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper in a bowl. Toss until the coleslaw is well coated.
4. Toast the sandwich buns on the griddle for 1-2 minutes until golden brown.
5. Assemble the sandwiches by placing the BBQ chicken on the bottom half of each bun. Top with coleslaw and pickles, then place the other half of the bun on top.
6. Serve with fries or chips on the side.

Griddled BBQ Chicken Sandwiches are an easy-to-make dinner that brings bold flavors and textures together. The juicy chicken coated in smoky BBQ sauce, paired with crunchy coleslaw and tangy pickles, makes for a satisfying and well-rounded meal. These sandwiches are a hit with the family, and they’re versatile enough to be customized with your favorite toppings. Whether for a weeknight dinner or a weekend BBQ, these sandwiches are guaranteed to be a crowd favorite.

Griddled Veggie Frittata

A Griddled Veggie Frittata is a quick, healthy, and versatile dinner option. Packed with colorful vegetables like bell peppers, spinach, and onions, it’s a perfect way to incorporate more veggies into your meal. The eggs are lightly cooked on the griddle until set, making it a one-pan dish that’s easy to serve and full of flavor. It’s great for breakfast, lunch, or dinner and can be enjoyed warm or at room temperature.

Ingredients:

• 6 large eggs
• 1/2 cup milk
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup fresh spinach, chopped
• 1/2 cup shredded cheddar cheese (optional)
• Salt and pepper, to taste
• Fresh herbs (such as parsley or basil) for garnish

Instructions:

1. Preheat the griddle to medium heat and add olive oil. Sauté the onion and bell pepper for 3-4 minutes, until softened.
2. Add the spinach and cook for another 2 minutes until wilted. Season with salt and pepper.
3. In a bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Pour the egg mixture over the vegetables on the griddle.
4. Reduce the heat to low and cover the griddle with a lid or foil. Let the frittata cook for 6-8 minutes until the eggs are mostly set.
5. If using cheese, sprinkle it on top and cover again to allow the cheese to melt. Once the frittata is fully set, remove it from the griddle.
6. Slice into wedges and garnish with fresh herbs. Serve with a side of mixed greens or toast.

Griddled Veggie Frittata is an incredibly flexible and nutritious dish that can be enjoyed any time of the day. With a variety of fresh vegetables and the creamy texture of eggs, this frittata is filling without being heavy. The simplicity of the griddle method allows the veggies to retain their vibrant flavor and texture, while the eggs create a light and fluffy base. This dish is perfect for using up leftover vegetables or for a quick and wholesome meal.

Griddled Fish Tacos with Mango Salsa

Griddled Fish Tacos with Mango Salsa are a bright and tropical take on the traditional taco. The fish fillets are seasoned and cooked on the griddle, while the mango salsa adds a burst of sweetness and freshness to each bite. This dish is perfect for a light, refreshing dinner that’s full of flavor and sure to impress your guests.

Ingredients:

• 4 white fish fillets (such as cod or tilapia)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 ripe mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• 1 small jalapeño, finely chopped (optional)
• Sliced avocado, for garnish

Instructions:

1. Preheat the griddle to medium-high heat. Season the fish fillets with cumin, chili powder, salt, and pepper.
2. Drizzle olive oil on the griddle and cook the fish fillets for about 3-4 minutes per side, until the fish is opaque and flakes easily with a fork. Remove the fish from the griddle and break it into chunks.
3. While the fish is cooking, prepare the mango salsa. In a bowl, combine the diced mango, red onion, cilantro, lime juice, and jalapeño. Mix well and set aside.
4. Warm the corn tortillas on the griddle for 1-2 minutes, until soft and slightly charred.
5. To assemble the tacos, place some of the cooked fish on each tortilla and top with a generous spoonful of mango salsa. Garnish with avocado slices and serve immediately.

Griddled Fish Tacos with Mango Salsa are a flavorful, fresh, and light dinner that transports you to a tropical paradise with every bite. The savory spiced fish pairs wonderfully with the sweet and tangy mango salsa, creating a perfect balance of flavors. This recipe is quick to prepare and offers a fun twist on traditional tacos, making it ideal for a weeknight dinner or a weekend gathering. The addition of creamy avocado enhances the dish’s richness, and the corn tortillas provide the perfect base.

Note: More recipes are coming soon!