BBQ Chicken Breasts

Who doesn’t love BBQ chicken??? The family can take a swim in the pool while Dad makes a delicious meal!


4 8 oz. boneless chicken breasts
2 cups Dennis’ BBQ Sauce of your choiceKathy loves the Key Lime BBQ sauce!
2 tbsp olive oil
Salt & Pepper


Fire the grill up on “high”.

Place two of the chicken breasts between two sheets of plastic wrap and, using a meat mallet or heavy frying pan, pound the breasts lightly to a thickness of about ½”. Be sure to pound outward so as not to tear the meat. For a healthier meal, you can remove the skin from the chicken. Repeat this process with the last two breasts.

LIGHTLY brush oil on both sides of each chicken breast and season each side with salt and pepper. You don’t want too much oil, just enough to help brown the meat.

Place the breasts on the grill, skin side down (if you didn’t remove the skin in step 2), and cook until golden brown and with a slight charring, about 4 minutes.

Flip the chicken over and continue grilling. Brush the top liberally with Dennis’ BBQ Sauce. Cook another 3 minutes.

Flip the chicken one more time and brush the top with Dennis’ BBQ Sauce. Continue cooking for another 1-2 minutes. The chicken is ready when an instant-read thermometer inserted into the center reads 145 degrees.

Remove from the grill and tent with foil immediately. Let it rest for about 5 minutes before serving

Oven Roasted Chicken

Perfect for Sunday supper!


6 to 8 pound roasting chicken
salt and pepper
1 lemon quartered lengthwise
4 cloves of garlic
½ cup Dennis’ Key Lime BBQ Sauce


Preheat the oven to 450 degrees.

Place the garlic cloves and lemon quarters into the cavity of the chicken

Truss the chicken, then salt and pepper the skin.

Place the chicken in a roasting pan and place in the oven.

Roast for 15 minutes at which time the chicken skin should be turning slightly brown.

Baste with Dennis’ Key Lime BBQ Sauce.

Reduce oven to 350 degrees and cook until a thermometer inserted between the breast and the thigh reads between 160 and 170 degrees. Be sure the thermometer does not touch a bone or this will result in an inaccurate reading. On average, a chicken should take 17 minutes per pound to cook thoroughly.

Let the chicken rest for 15 minutes.

Carve chicken and serve with Dennis’ Key Lime BBQ Sauce.

BBQ Chicken, Apple, & Bacon Quesadillas

Even the kids will love this recipe. Try it for lunch or a snack anytime. Take it to your next tailgate!


2 chicken breasts, cooked and shredded
½ cup Dennis’ Key Lime BBQ Sauce
1 ⅓ cups shredded cheddar cheese
1 apple, chopped
6 slices of bacon, cooked and crumbled
6 tortillas


Mix shredded chicken with Dennis’ Key Lime BBQ sauce.

Spray a large skillet with non-stick spray then add two tortillas, propped against each other in the center so only half of each tortilla is laying on the bottom of the skillet.

Sprinkle 2-1/2 tablespoons cheese on the bottom of each tortilla followed by 1/4 of the chicken, 1/4 of the chopped apple, and 1/4 of the crumbled bacon.

Top with 2-1/2 more tablespoons cheese then fold tortillas over.

Turn heat to medium then cook until the bottom side is golden brown.

Flip then cook until the second side is golden brown. Remove to a cutting board then let rest for 5 minutes before cutting into wedges with a pizza cutter.

Repeat with remaining ingredients then serve.

Chicken & Baked Potato

Chicken & Baked Potato


2 medium sized russet potatoes, scrubbed clean
2 Grilled Chicken BreastsYou can also use precooked chicken breast slices, diced, or use a rotisserie chicken from the store's deli
½ cup Fat Free Sour Cream
1 tbsp Parsley flakes
2 tbsp Course Sea Salt
2 tbsp Olive Oil


Baked Potatoes

– Set the oven to 425 degrees
– Coat each potato with 1 tbsp of olive oil and sprinkle each with 1 tbsp of the sea salt
– Prick each potato a few times with a fork to allow the steam to vent while cooking
– Bake for 25 minutes then turn the potatoes over and bake for another 25 minutes or so. The potatoes are finished when a fork goes into the potato like butter. Insert the fork into a few areas of the potato to make sure it is cooked through.
– While the oven is the best way to bake a potato, you can also use the microwave to speed up the cooking process.


– Insert a knife into the potato on one end and cut into it the length of the potato.

– Make 2 – 3 cross-cuts with the knife and then squeeze the potato open and spread it out a bit on the plate. Add butter to the potato if you like.

– Lay the sliced/diced chicken neatly down the length of the potato.

– Spoon Dennis’ Black Bean and Corn Salsa over the chicken.

– Add 2 tbsp of sour cream in a dollop in the middle.

– Sprinkle 1 tbsp of the parsley flakes on top.

You’re good to go – enjoy!

Nachos with Dennis’ Black Bean and Corn Salsa

Nachos with Dennis’ Black Bean and Corn Salsa


2 tbsp Olive Oil
1 Small Yellow Onion, Diced
½ tsp Oregano
½ tsp Cumin
2 cups Shredded ChickenYou can buy a whole rotisserie chicken at the supermarket or you can make our recipe for Slow Cooker Salsa Chicken, which you can find by clicking on
1 Avocado, diced
Sour Cream and Sliced Jalapeno, for Garnish
18 oz Bag Tortilla Chips
1 Jar Dennis’ Black Bean and Corn Salsa


Preheat oven to 350 degrees with the rack in the middle.

In a 10-inch skillet over medium-high heat, add the olive oil.

Add onion and sauté until translucent, about 3 minutes.

Add cumin and oregano. Season with salt and pepper, to taste. Remove from heat.

On a sheet pan or oven-safe platter, layer one-third the tortilla chips and top with a third of Dennis’ Black Bean & Corn Salsa, chicken, and cheese. Repeat layering twice more.

Transfer to oven and bake 15 to 20 minutes, until cheese is melted throughout.

Remove from oven, top with avocado, jalapeno, and sour cream, and serve immediately.

Grilled Chicken Wings

Grilled Chicken Wings


3 lbs Chicken Wings
1 Bottle Dennis’ Mango Habanero Sauce & Marinade
Salt and Pepper to taste


Fire up your grill and get it to 350-375 degrees

Season the wings with salt and pepper to taste and lay them on the grill

The wings can be a bit fatty so keep an eye out for flareups and adjust your flame as necessary. After about 5 minutes, examine the underside of the wings using tongs. Some will darken faster than others. This is all about watching and turning.

When the underside is darkened enough with those beautiful grill marks, turn the wings over to cook the other side. Watch them closely, keep monitoring and flipping them and move any wings to a cooler part of the grill when they’ve darkened enough. They’ll keep cooking but not browning.

After 15 minutes, use an instant-read thermometer in the center of a few wings but be sure you avoid touching the thermometer to a bone. The wings need to be at a finish temp of 155ºF. If some aren’t quite there, give them another 5 minutes or so.

Once all of the wings have reached the correct internal temperature, take them off the grill and place them all in a large bowl.

Pour in enough of Dennis’ Mango Habanero Gourmet Sauce & Marinade to thoroughly coat them.

Toss the wings to make sure all of them are well coated with the sauce.

Reserve some of the sauce and place it in small ramekins to use for dipping.

Enjoy! Don’t forget the napkins…

Fiesta Chicken

Chef Dennis’ Fiesta Chicken, featuring Dennis’ Black Bean and Corn Salsa, is a quick and easy way to have a gourmet meal. The chicken takes on the wonderful flavors of Dennis’ Salsa and your family will love it.


4 Chicken Breasts You can also use chicken thighs or leg quarters
1 can fat-free Cream of Chicken Soup
2 cups White or Brown Rice
1 Jar Dennis’ Black Bean and Corn Salsa
Toppings like sour cream, chives, tortilla strips, shredded cheese, or crumbled queso fresco


Place chicken in the bottom of a slow cooker.

Combine Cream of Chicken Soup and Dennis’ Black Bean and Corn Salsa in a medium-size mixing bowl and stir lightly to blend.

Pour soup and salsa mixture over the chicken breasts in the crockpot.

Cover and cook on high until chicken reads 155 degrees (approximately 2 hrs).

If you’d prefer, you can also cook this recipe in a dutch oven or other oven-safe covered pot. Cook, covered, at 350 degrees for 45 minutes or until the chicken reaches 155 degrees.

About 20 minutes before the chicken is done, prepare the rice following package directions.

When the chicken has reached the proper temperature, remove from heat and let it rest for 10 minutes.

Spoon rice on each plate and top with a chicken breast.

Ladle soup/salsa mixture over each chicken breast

Add your favorite topping like sour cream, chives, tortilla strips, shredded cheese, or crumbled queso fresco.

Serve and Enjoy!

Come back to this recipe, rate it, and tell Chef Dennis how much you enjoyed it!