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Creamy Cold Seafood Salad with Pasta & Shrimp

This cold seafood salad recipe is full of flavor and is oh-so pretty. I combine imitation crab and shrimp with pasta, crunchy bell peppers, and green onions, then dress with a special sauce that will get your taste buds dancing. It's a great tasting easy pasta salad recipe to serve at your next social gathering or cookout. 

seafood salad in bowl with green onions next to the bowl

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Summer proves itself to be the best season ever because that's when all the barbecues occur. Family and friends gather, fire up the grill, and invite guests to bring the side dishes and desserts. The most popular side dish at the barbecues I attend is the pasta salad. There are many pasta salads in existence, but my favorite of all favorites is a cold seafood salad with pasta.

I make my seafood pasta salad with imitation crab, but you can use fresh crab if you prefer. This is the best seafood salad recipe I've come up with and is exactly how I like to eat it.

If you enjoy cold salads, then try some of these great-tasting salad recipes. My Tuna Pasta Salad, Hawaiian Macaroni Salad Recipe, Thai Cucumber Salad, Vietnamese Chicken Salad, and my Carrot Raisin Salad.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Here's what you will need to make this cold seafood salad recipe:

  • Pasta - I've used medium-sized seashell pasta, but you can use any size or shape of pasta in this easy seafood salad recipe.
  • Vegetables - I've used a combination of chopped red bell pepper, green bell pepper, and green onions.
  • Crab - forms the base of this salad. I use imitation crab meat, but you can use fresh crab meat if you prefer.
  • Shrimp - I use medium-sized cooked shrimp, but you can add any size of shrimp.
  • Dressing - I combine mayonnaise with French dressing to form the base of the sauce to coat this salad.
  • Seasoning - I use a combination of Old Bay seasoning, garlic powder, salt, and black pepper to season the dressing.
ingredients for seafood salad layed out

How to make the best seafood salad recipe

Step 1: Prepare the pasta according to the package directions, drain, and set it aside.

Step 2: Add mayonnaise, French dressing, Old Bay seasoning, garlic powder, salt, and black pepper to a big bowl and whisk together until thoroughly combined.

seafood salad dressing mixed in bowl

Step 3: Add the remaining ingredients to the bowl, including the cooked and cooled pasta shells. Stir until combined and all ingredients are coated in the sauce.

seafood salad mixed in bowl

Step 4: Cover the salad and place it in the refrigerator to chill for 2-4 hours. Enjoy

Tanya's Expert Tips for this Seafood Salad

These tips will help you make the best cold seafood salad recipe you've ever tried. 

  • Now, this seafood salad must be served cold, which is why it is a cold seafood salad recipe. Then again, who am I to be a stickler for the rules? Serve warm if you like.
  • This salad is best when left to sit in the refrigerator to chill and allow the flavors to meld together.
  • When cutting the vegetables, chop them into bite-sized cubes, which makes it easier to eat.
seafood salad in serving bowl with spoon next to bowl

Flavor variations

  • Crab and shrimp form the base of this salad, but you can use any combination of seafood that you like to eat.
  • I've used sliced green onions, but red onions would be a great swap.
  • Add in extra vegetables like chopped tomatoes, celery, or cucumber.
  • Stir through some fresh herbs like dill, basil, or parsley.
  • I've used regular mayonnaise, but you can use low-fat mayo or Greek yogurt if you prefer.
  • A touch of lemon zest and/or juice is an excellent addition to this salad.

How to Serve Seafood Salad

This salad is perfect for summer cookouts and gatherings, serving well alongside grilled meat or seafood.

For a tasty dinner, serve it alongside my Air Fryer Steak with Garlic Herb Butter, Air Fryer Steak Kebabs, or my Marinated Air Fryer Salmon.

It also makes a great lunch on the go; I often bring this salad to work when I make it the night before.

How to Store Seafood Pasta Salad

Make ahead: This is a great make-ahead dish. Prepare the salad earlier in the day or the day before, then cover the bowl and store it in the refrigerator until you're ready to serve.

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What does seafood salad contain?

Seafood salad combines a variety of seafood. Then add some crunchy salad vegetables, and seasoning (I use Old Bay seasoning along with garlic powder, salt, and black pepper), and coat in a salad dressing. I like a mayonnaise-based dressing, but you can make a vinaigrette-style dressing if you prefer.

Imitation Crab vs. Real Crab?

Imitation crab, made from processed seafood paste, provides a mild, sweet flavor and a firm, chewy texture, and is often used as a substitute in various dishes. Real crab, sourced from different crab species, offers an authentic and flavorful experience with its delicate, rich taste and soft, flaky texture, making it a popular choice for seafood lovers. The choice between the two depends on personal preference and culinary needs.

If you have tried this cold seafood pasta dish, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

seafood salad in bowl with green onions next to the bowl
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4.70 from 26 votes

Cold Seafood Salad Recipe

This creamy cold seafood salad with pasta, shrimp & crab is perfect for BBQs, potlucks &holidays. A quick make-ahead dish that everyone loves!
Prep Time20 minutes
Chill time2 hours
Total Time2 hours 20 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: best seafood salad recipe, cold seafood salad, cold seafood salad with pasta, easy seafood salad, seafood salad pasta
Servings: 6
Calories: 414kcal
Author: Tanya Harris

Ingredients

  • 3 cups medium sized seashell pasta
  • 1 red pepper chopped
  • ½ green pepper chopped
  • 2 green onions chopped
  • 8 oz imitation crab meat chopped
  • 8 oz cooked medium sized shrimp chopped
  • ½ cup mayonaise
  • 2 tablespoon French dressing
  • ½ teaspoon Old Bay seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Prepare the pasta according to package directions, drain, and set aside to cool.
  • Add the mayonnaise, French dressing, Old Bay seasoning, garlic powder, salt, and black pepper to big bowl and whisk until fully combined.
  • Now add the remaining ingredients to the bowl, including the cooked pasta, and stir until combined and all ingredients are coated in sauce.
  • Refrigerate for 2-4 hours. Enjoy 

Video

Nutrition

Calories: 414kcal | Carbohydrates: 47g | Protein: 17g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 513mg | Potassium: 295mg | Fiber: 3g | Sugar: 5g | Vitamin A: 739IU | Vitamin C: 34mg | Calcium: 45mg | Iron: 1mg

This post was originally published on June 27, 2016. It has been updated with new photos and additional information.

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Chimichurri Chicken Recipe – Juicy, Flavor-Packed, and Easy

This chimichurri chicken is packed with bright, herby flavor thanks to a simple homemade chimichurri sauce that doubles as both a marinade and a finishing drizzle. It's a quick and easy way to elevate everyday chicken with fresh herbs, garlic, and a hint of spice.

chimichurri chicken covered in the sauce on black plate

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

If you're like me, you're always looking for a chicken recipe that's fast, flavorful, and a little bit different. This one is a favorite because it's fresh, vibrant, and still easy to prepare.

I'm a huge fan of chimichurri sauce, and I put it on everything. What I love about this recipe is that the sauce serves double duty here, both as a marinade and a drizzle, and trust me, it's worth making from scratch.

This recipe uses boneless, skinless chicken thighs, which are perfect for soaking up all the chimichurri. It's a flexible recipe, too—you can grill or pan-sear it. And if you've got leftover chimichurri, don't toss it! It's fantastic on roasted veggies, fish, or spooned over a grain bowl.

A Quick Look at The Ingredients of Chimichurri Chicken

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the Chimichurri Sauce

  • Fresh parsley and cilantro: Packed tight. Feel free to use only parsley, as authentic chimichurri is made with parsley alone.
  • Garlic cloves: Adds aromatic bite
  • Olive oil and red wine vinegar: The rich base and tangy element of the sauce
  • Crushed red pepper flakes: Gives it a little heat (adjust to taste)
  • Seasonings: Dried oregano, salt, and black pepper

For the Chicken

  • Boneless, skinless chicken thighs: Juicy and flavorful. For even cooking, ensure chicken thighs are roughly the same thickness, about ½ to ¾ inch thick. If needed, gently pound thicker parts to even them out. You can also use chicken breast if need be.
  • Salt, black pepper, smoked paprika, garlic powder: The dry rub that kicks up flavor
  • Olive oil: Helps the spices coat evenly
  • Chimichurri sauce: For marinating and drizzling
ingredients for chimichurri chicken on table

Tools Needed

  • Food processor or blender
  • Mixing bowls
  • Cast iron skillet, grill, or oven
  • Tongs and a meat thermometer

How to Make This Chimichurri Chicken Recipe

Start by gathering all your ingredients—mise en place makes this super smooth. First, whip up the chimichurri sauce by pulsing parsley, cilantro, garlic, oil, vinegar, spices, and herbs in a food processor. Set aside ¼ cup for marinating and reserve the remaining ¾ cup for topping.

chimichurri ingredients in food processor bowl before processing
blended chimichurri sauce in food processor bowl

Next, season your chicken thighs with salt, pepper, paprika, and garlic powder. Add olive oil and the ¼ cup of chimichurri you set aside, and toss everything together until well coated. Let it marinate in the fridge for at least 30 minutes—longer if you’ve got the time.

chicken in marinade in bowl

To cook, heat your grill or skillet over medium-high. Cook the chicken for about 5–7 minutes per side, or until the internal temperature hits 165°F.

chicken being grilled in pan

Let it rest for 5 minutes, then slice and drizzle with that extra chimichurri. Serve and enjoy.

Serving Suggestions

Chimichurri chicken is incredibly versatile and pairs well with a variety of sides to round out your meal. Try serving it alongside grilled zucchini, roasted potatoes, or a cilantro lime rice to soak up the extra chimichurri sauce.

Make Ahead and Storage Instructions

You can prepare the chimichurri sauce up to 3 days in advance; store it in an airtight container in the refrigerator. The chicken can be marinated up to 24 hours ahead.

If you have leftovers, keep them in the fridge for up to 4 days or freeze for up to 3 months.

chicken sliced on plate covered in chimichurri sauce

Variations

  • Use chicken breasts if you prefer a leaner option—just be sure not to overcook.
  • Swap out chicken for shrimp or steak using the same marinade.
  • Add a squeeze of lemon to the chimichurri for a citrusy twist.

Many recipes use chimichurri sauce, such as grain salads, grilled vegetables, or other easy weeknight meals.

Tanya’s Top Tips for Chimichurri Chicken

  • Don’t skip the resting time after cooking—it helps lock in those juices.
  • Taste your chimichurri before using; add more vinegar, salt, or chili if needed.
  • A hot cast iron skillet creates a beautiful sear and cooks evenly.
  • For the juiciest, most tender chicken thighs, cook them to 175°F—that little bit higher than 165 makes all the difference.

FAQs

What is chimichurri?

Chimichurri is a fresh, herby sauce that comes straight out of Argentine and Uruguayan kitchens—and it’s one of my favorite ways to add bold flavor to just about anything. Made with parsley, garlic, red wine vinegar, and olive oil, it’s bright, garlicky, and just a little spicy. I love using it as a marinade and a finishing sauce—it’s seriously good on everything from chicken to veggies.

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work great with chimichurri too—just keep an eye on the cook time so they don’t dry out. I like to pound them to an even thickness so they cook evenly and stay juicy.

If You Like This, You May Also Like:

I hope you love this recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

chimichurri chicken covered in the sauce on black plate
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5 from 1 vote

Chimichurri Chicken Recipe

This easy chimichurri chicken recipe features juicy chicken thighs marinated and topped with a vibrant, herby chimichurri sauce made from fresh parsley, cilantro, garlic, and spices. The versatile sauce doubles as both a marinade and finishing sauce, creating a flavor-packed dish that's perfect for weeknight dinners or casual entertaining.
Prep Time15 minutes
Cook Time12 minutes
Minimum Marinade Time30 minutes
Total Time57 minutes
Course: Main Course
Cuisine: Latin American inspired
Keyword: chimichurri chicken
Servings: 4 people
Calories: 589kcal
Author: Tanya Harris

Ingredients

For the Chimichurri Sauce

  • 1 cup fresh parsley packed
  • ½ cup fresh cilantro
  • 4 garlic cloves
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon crushed red pepper flakes adjust to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt or to taste
  • ½ teaspoon black pepper or to taste

For the Chicken

  • 2 pounds boneless skinless chicken thighs patted dry
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • Extra chimichurri for serving

Instructions

For the Chimichurri

  • Add parsley, cilantro, garlic, olive oil, red wine vinegar, crushed red pepper flakes, oregano, salt, and black pepper to a food processor. Pulse until combined. Set aside ¼ cup of the sauce for the marinade, set the rest aside for topping and/or dipping.

For the Chicken

  • In a large bowl, combine the chicken, salt, pepper, smoked paprika, garlic powder, and olive oil. Add 1⁄4 cup of the prepared chimichurri sauce to the chicken and toss until well coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably 2–4 hours.
  • Heat your grill or skillet over medium-high. Cook the chicken for about 5–7 minutes per side, or until the internal temperature hits 165°F. Let the chicken rest for 5 minutes before slicing.
  • Drizzle with additional chimichurri sauce and serve.

Notes

  • Pat chicken dry with paper towels before seasoning to help the spices stick better and achieve a better sear.
  • You can also use chicken breast instead of thighs. Just adjust cooking time to about 4-5 minutes per side, or until internal temperature reaches 165°F, as chicken breast cooks faster than thighs.
  • For even cooking, ensure chicken thighs are roughly the same thickness, about ½ to ¾ inch thick. If needed, gently pound thicker parts to even them out.

Nutrition

Calories: 589kcal | Carbohydrates: 4g | Protein: 45g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 799mg | Potassium: 703mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1785IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 3mg

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Jerk Shrimp Skewers with Jerk Butter Glaze

These jerk shrimp skewers are a flavor explosion and one of my favorite ways to bring bold Caribbean vibes to the dinner table. Juicy shrimp roast on the grill or in the oven with pineapple, peppers, and onion, then get brushed with a glossy jerk butter glaze for the perfect sweet and spicy bite.

close up photo of jerk skewers

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I love the flavors of jerk, and I love seasoning shrimp with it. I’ve always been a fan of meals that bring heat and flavor, and jerk shrimp never disappoints. This shrimp skewer recipe is a quick and easy way to achieve that irresistible jerk flavor without requiring a lengthy list of ingredients or hours of preparation. It’s a go-to for summer cookouts or when I want to bring a little island flair to our dinner table.

I prepared this version in the oven, but it's also perfect for grilling. What I love most is how customizable these skewers are. You can add veggies or pineapple right on the stick with your shrimp. And there is that buttery jerk glaze. Feel free to skip it if you want to keep it light, but we love it. It’s so good you’ll want to drizzle it on everything.

If you love skewer recipes, then check out my air fryer steak kebabs.

A Quick Look at the Ingredients You’ll Need

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the Shrimp and Marinade

  • Large shrimp: Peeled and deveined for easy eating. Large or jumbo size works best.
  • Jamaican jerk marinade (wet): Your favorite store-bought or homemade jerk marinade.
  • Olive oil: Helps distribute the marinade.
  • Brown sugar: Balances the heat with a hint of sweetness.
  • Lime juice: Brightens up the flavors.

Veggies and Fruit

  • Red bell pepper: Adds crunch and color.
  • Red onion: Brings a sweet-savory bite.
  • Pineapple chunks: A tropical touch that pairs beautifully with jerk seasoning.

For the Jerk Butter Glaze

  • Unsalted butter: The base of a rich, glossy glaze.
  • Jerk marinade: Echoes the shrimp seasoning for a big flavor.
  • Brown sugar or honey: Adds a touch of sweetness.
  • Lime juice: Keeps the glaze bright and balanced.

Tools Needed

  • Mixing bowls
  • Skewers (wooden or metal)
  • Grill or grill pan (or oven with broiler)
  • Small saucepan
  • Basting brush
ingredients for shrimp skewers

How to Make Jerk Shrimp Skewers

Gather your ingredients and get ready to cook!

Step 1: Marinate the Shrimp

In a bowl, whisk together the jerk marinade, olive oil, brown sugar, and lime juice. Add the shrimp to the mixture and toss to coat. Refrigerate for just a few minutes, up to 20 minutes, to allow the flavors to absorb.

Step 2: Assemble the Skewers

Thread the marinated shrimp onto skewers, alternating with red bell pepper, onion, or pineapple chunks if using. Leave a little space between pieces for even cooking.

shrimp, pineapple, red bell pepper, and red onion on metal skewers

Step 3: Cook the Kebabs

Preheat your broiler or grill to the appropriate temperature before cooking.

  • Grill: Heat to medium-high and cook the skewers for just a few minutes per side until the shrimp turn opaque pink with a bright red tail.
  • Broiler Option: Place skewers on a broiler pan (or foil-lined baking sheet) and set the oven rack to the top position, about 6 inches from the broiler. Broil on high for 4–5 minutes, flipping once, until the shrimp are pink and slightly charred.

Shrimp cooks very quickly, so keep an eye on them to avoid overcooking.

Step 4: Make the Jerk Butter Glaze and Brush Skewers

Melt butter in a small saucepan over low heat. Stir in jerk marinade, brown sugar or honey, and lime juice. Let it simmer for 1–2 minutes until it’s smooth and glossy.

Brush skewers with glaze during the last 1–2 minutes of grilling/broiling, and again just before serving

cooked jerk shrimp with glaze being rubbed on it

Jerk Butter Glaze

The jerk butter glaze is what takes these shrimp skewers to the next level. To make it, simply combine melted butter with jerk seasoning, brown sugar, and lime juice and brush over your shrimp during the last few minutes of grilling or broiling.

Whether you’re making oven-baked shrimp skewers or firing up the grill, the glaze melts into the shrimp, adding a rich, spicy, and slightly sweet flavor.

Make Ahead and Storage Instructions

  • Marinate ahead: Prep the shrimp and marinade up to 12 hours in advance.
  • Leftovers: Store cooked shrimp in an airtight container in the fridge for 2–3 days.
  • Reheating: Warm gently in a skillet or under the broiler to retain the shrimp's juiciness and flavor.
jerk shrimp skewers on black plate

Serving Suggestions

Jerk shrimp is incredibly versatile and can be served in so many delicious ways. For a simple appetizer, arrange the shrimp on a platter with a side of cocktail sauce or a jerk BBQ sauce.

As a main course, serve the shrimp over cilantro lime rice, with a sprinkle of fresh parsley or cilantro and a side of roasted peppers or a crisp salad.

Variations

  • Try using the same jerk marinade and glaze on chicken, tofu, or even grilled veggies.
  • Add chunks of mango or jalapeño to your skewers for a sweet or extra spicy twist.

Tanya’s Top Tips for These Skewers

  • Use gloves when handling hot peppers in your jerk marinade to protect your hands from the heat.
  • If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  • For extra flavor, brush the skewers with glaze during the last minute of cooking.

If You Like This, You May Also Like

I hope you love this recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

close up photo of jerk skewers
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Jerk Shrimp Skewers with Jerk Butter Glaze

Juicy jerk shrimp skewers are paired with pineapple, peppers, and onions, then finished with a sweet and spicy jerk butter glaze. This bold, Caribbean-inspired recipe is quick, flavorful, and perfect for weeknight dinners or entertaining.
Prep Time15 minutes
Cook Time6 minutes
Marinate Time20 minutes
Total Time41 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: jerk shrimp skewers, shrimp skewers
Servings: 4 people
Calories: 341kcal
Author: Tanya Harris

Ingredients

For the Shrimp

  • 1 lb large shrimp peeled and deveined
  • 2 tablespoons jerk marinade
  • 1 tablespoon olive oil
  • 1 teaspoon brown sugar
  • Juice of ½ a lime about 1 tablespoon

Other Skewer Ingredients

  • 1 red bell pepper cut into chunks
  • ½ red onion cut into chunks
  • 4 cups Pineapple chunks fresh or canned in juice

For the Jerk Butter Glaze

  • 2 tablespoons unsalted butter
  • 1 tablespoon jerk marinade
  • 1 teaspoon brown sugar or honey
  • Juice of ½ a lime about 1 tablespoon

Instructions

Marinate the Shrimp

  • In a bowl, whisk together the jerk marinade, olive oil, brown sugar, and lime juice. Add shrimp and toss to coat. Marinate for 20 minutes in the refrigerator.

Assemble the Skewers

  • Thread shrimp onto skewers, alternating with bell pepper, onion, or pineapple chunks if using. Leave a little space between each piece.

Cook the Skewers

  • You can grill or broil the skewers.
    Grill: Grill over medium-high heat for 2–3 minutes per side, until shrimp are pink and opaque.
  • Broil: Place skewers on a broiler pan (or foil-lined baking sheet) and set the oven rack to the top position, about 6 inches from the broiler. Broil on high for 4–5 minutes, flipping once, until the shrimp are pink and slightly charred.

Make the Glaze

  • In a small saucepan, melt the butter over low heat. Stir in jerk marinade, brown sugar or honey, and lime juice. Simmer for 1–2 minutes, until smooth and glossy.
  • Brush skewers with glaze during the last 1–2 minutes of grilling/broiling, and again just before serving

Video

Notes

  • If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  • Adjust the amount of jerk marinade to control the heat level—Scotch bonnet-based marinades can be quite spicy!

Nutrition

Calories: 341kcal | Carbohydrates: 46g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 746mg | Potassium: 626mg | Fiber: 6g | Sugar: 38g | Vitamin A: 3208IU | Vitamin C: 61mg | Calcium: 128mg | Iron: 2mg

by 4 Comments

Ground Chicken and Rice Recipe (Caribbean Dirty Rice)

Ground chicken and rice have never tasted so good. This one-pot side dish is bold, savory, and full of Caribbean flavor. It's quick, easy, and perfect for a weeknight meal.

ground chicken and rice ina skillet

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Dirty rice, made with meat, vegetables, and broth, has always been a favorite in my kitchen. They call it dirty because the white rice in the dish turns brown once all the meat and other ingredients are added.

Once I was set on making a Caribbean version, this recipe came together fast. I use ground chicken for a lighter spin, green seasoning to bring that herb-filled island flavor, and a bit of browning sauce to deepen the color, so it looks and tastes like dirty rice should.

The best part? It all comes together in under an hour. If you're into one-pot dishes like my Caribbean Rice and Peas or Stew Peas, this one's a must. It also holds up great for meal prep and makes some of the best leftovers.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Protein and Rice

  • Ground Chicken: Lean and flavorful—browns up quickly and works perfectly in one-pot meals. Feel free to substitute with ground turkey, pork, or beef.
  • Long-Grain White Rice: Rinsed so it cooks up fluffy, not sticky. Depending on your preference or what you have on hand, you can also use cooked brown rice, cooked rice, or jasmine rice as an alternative.

Veggies and Aromatics

  • Yellow Onion, Celery, and Bell Peppers: The base trio for flavor and texture. It's also the base for authentic dirty rice.
  • Garlic and Ginger: Adds even more flavor.
  • Scotch Bonnet or Habanero: Optional, but it brings real Caribbean heat.

Seasoning and Flavor

  • All-purpose Seasoning, Dried Thyme, Black Pepper: Bold and earthy.
  • Green Seasoning: Adds a fresh, herby punch.
  • Soy sauce and browning sauce are used for umami and rich color.
  • Bay Leaves: Subtle background flavor.

Garnish

  • Green onions and Cilantro: Fresh and bright to finish the dish.
ingredients for ground chicken and rice

Tools Needed

  • Large Skillet or Dutch Oven
  • Knife and Cutting Board
  • Measuring Cups and Spoons
  • Small Bowl (for mixing sauces or spice blends)
  • Wooden Spoon or Spatula

How to Make Caribbean Ground Chicken and Rice, aka Dirty Rice

Gather your ingredients and get ready to cook—this comes together fast.

Brown the chicken: Heat oil in a large skillet over medium-high heat. Add ground chicken and cook 6–8 minutes, breaking it apart until browned and fully cooked.

Add veggies: Toss in onion, celery, and bell peppers. Continue cooking 4–5 minutes until softened.

ground chicken and vegetables in pan

Aromatics and seasoning: Stir in garlic, ginger, and hot pepper. Add all-purpose seasoning, thyme, and black pepper. Mix well.

Add sauces: Stir in green seasoning, soy sauce, and browning sauce. Let it simmer for a minute or two.

Add rice and liquid: Mix rice, broth, and water. Lay the bay leaves on top. Bring to a boil.

ground chicken and ingredients in pan before cooking

Simmer: Lower the heat to medium-low, cover, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.

Finish: Open the lid and remove the bay leaves. Fluff with a fork and stir in the green onions and cilantro. Serve warm.

finished ground chicken and rice in skillet with spoon lifting some ip

Serving Suggestions and Presentation

This ground chicken and rice is as versatile as it is flavorful, making it easy to customize for any occasion. It can be served as a main course or a side dish. I've been taking it as a side dish to our recent get-togethers, and my family loves my Caribbean twist on traditional dirty rice.

Make Ahead and Storage

This ground chicken and rice dish is great for meal prep. Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of water. You can also freeze it—thaw overnight in the fridge before reheating.

dirty rice in skillet with spoon picking it up

Variations

  • Ground turkey, ground pork, and Rice: Try using different bases, such as cauliflower rice for a low-carb option, jasmine rice for a fragrant and affordable choice, or cooked brown rice for a hearty, whole-grain alternative. You can also switch up the proteins.
  • Rice Bowls Variations: This recipe can be adapted into customizable rice bowls—top your choice of rice with proteins, veggies, and your favorite sauces for a quick, balanced meal.
  • Ground Chicken Fried Rice: Use leftover rice for a quick skillet meal—skip the broth and water. Jasmine rice or cooked brown rice both work well for fried rice.

Tanya's Top Tips

  • Want less heat? Skip the hot pepper or remove the seeds.
  • No browning sauce? Leave it out. It's still delicious, just lighter in color.
  • You can opt for ground chicken breast (if you want a lighter meat choice) or ground chicken, whichever works best for you.

If You Like This, You May Also Like

I hope you love this recipe as much as we do. If you have tried this recipe, please leave a comment below.

ground chicken and rice ina skillet
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5 from 1 vote

Ground Chicken and Rice Caribbean Style

A vibrant one-pot rice dish made with ground chicken, colorful bell peppers, and bold Caribbean flavors. Green seasoning brings a fresh herbaceous kick that sets this version apart from traditional dirty rice.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, Caribbean
Keyword: ground chicken and rice
Servings: 6 people
Calories: 354kcal
Author: Tanya Harris

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground chicken
  • 1 medium yellow onion finely chopped
  • 1 stalk celery finely chopped
  • ½ green bell pepper finely chopped
  • ½ red bell pepper finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 Scotch bonnet or habanero pepper minced (optional, for heat)
  • 2 teaspoons all-purpose seasoning
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 2 tablespoons green seasoning homemade or store-bought*
  • 2 teaspoons soy sauce
  • 1 ½ teaspoons browning sauce
  • 1½ cups long-grain white rice rinsed
  • 1½ cups low-sodium chicken broth
  • 1 cup water
  • 2 bay leaves
  • 1 green onions chopped
  • ⅓ cup fresh cilantro chopped

Instructions

  • Heat olive oil over medium heat in a large skillet or Dutch oven. Add ground chicken and cook for 6–8 minutes, breaking it apart with a spoon, until browned and fully cooked.
  • Add onion, celery, green bell pepper, and red bell pepper. Sauté for 4–5 minutes, stirring occasionally, until the vegetables soften. If using leftover cooked vegetables, add them at this stage and heat through.
  • Stir in garlic, ginger, and Scotch bonnet. Cook for about 30 seconds until fragrant.
  • Season with all purpose seasoning, thyme, and black pepper. Stir well.
  • Add green seasoning, soy sauce, and browning sauce. Let it cook for 1–2 minutes to allow the flavors to soak into the meat.
  • Stir in rinsed rice, then pour in chicken broth and water. Add bay leaves and bring the mixture to a boil. If using cooked rice, stir it in and heat through instead of simmering.
  • Reduce heat to low, cover, and simmer for 20–22 minutes or until rice is tender and liquid is absorbed.
  • Remove from heat, discard bay leaves, and fluff rice with a fork. Stir in green onions and cilantro. Serve hot.

Video

Notes

  • If you don't have browning, you can leave it out—the dish will still taste amazing, just be slightly lighter in color.
  • Browning sauce and green seasoning can be homemade or store-bought. Both options can be found at international grocery stores. 

Nutrition

Calories: 354kcal | Carbohydrates: 43g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 191mg | Potassium: 640mg | Fiber: 2g | Sugar: 2g | Vitamin A: 623IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 2mg

by 12 Comments

Juicy Broiled Chicken Breast Recipe (How to Broil Chicken in the Oven)

Broiled chicken is your go-to for quick, juicy, and flavorful meals—perfect for busy nights. Whether chicken breasts, thighs, or wings, broiling brings out big flavor with minimal effort.

broiled chicken breast on broiler sheet

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I like having my go-to easy ways to make protein. Whether chicken in the air fryer or fish in the oven, having a solid, easy method of making juicy broiled chicken has become one of my favorites.

I first discovered this method in the How to Cook Everything book, and it quickly earned a spot in my weeknight rotation. It's quick, reliable, and delivers tender chicken every time—very fast- no fuss. 

This chicken is great for dinner entrees or meal prep. I like to make a batch at the beginning of the week and use it in pasta and salads for quick meals. If you like this method of cooking, check out my broiled shrimp recipe. 

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Chicken—I usually broil boneless, skinless chicken breasts. I opt for medium-sized breasts, about 6-8 ounces each. 
  • Seasoning - Kosher salt, paprika, black pepper, garlic powder, onion powder, Italian seasoning
  • Olive oil—I always add a little oil when broiling or baking chicken breasts. That helps them brown.

Tools Needed

  • Oven with broiler setting
  • Wire rack and baking sheet or broiler pan
  • Meat thermometer
  • Tongs
  • Small mixing bowl

How to Broil Chicken Breast in the Oven

Preheat the Broiler: Set your oven to broil on HIGH and position the rack 5–6 inches from the heating element.

Prepare the Seasoning: In a small bowl, mix kosher salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning.

ingredients for broiled chicken breast
seasonings for broiled chicken breast mixed

Prep the Chicken: Pat the chicken breasts dry with paper towels. Next, place them between two sheets of plastic wrap or inside a large zip-top bag, then set them on a cutting board.

Gently pound them to an even thickness—around ½ inches is ideal. This step helps the chicken cook evenly and stay juicy. Lightly rub both sides with olive oil. Lightly grease the wire rack.

hand patting chicken breast dry
chicken breast under plastic wrap with meat cleaver next to it

Season: Sprinkle the spice mix evenly over both sides of the chicken breasts.

Broil: Arrange the chicken skin-side up on the greased wire rack over a baking sheet. Broil for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C).

raw seasoned chicken breast on broiler plate
close up of chicken breast

Rest: Remove from the oven and let the chicken rest for 5 minutes before slicing.

sliced chicken breast on plate with salad on side

Choosing the Right Chicken

Boneless, skinless breasts or thighs are my go-to for broiling—they cook fast and stay juicy. You can also use tenders or cut up a whole chicken and adjust the time.

I look for fresh chicken without added hormones or unnecessary preservatives. Season simply with salt and pepper, or add flavor with paprika, garlic, or lemon pepper.

Broiling Times for Other Chicken Cuts

Chicken CutBroil Time (Total)Notes
Boneless, skinless breasts12–16 minutesFlip halfway; check for 165°F internal temp.
Bone-in, skin-on thighs20–25 minutesFlip halfway; the skin should be crispy.
Drumsticks25–30 minutesFlip halfway
Wings20–24 minutesFlip halfway; ensure crispy skin.

 Make Ahead

You can season the chicken and refrigerate it up to 24 hours in advance. This allows the flavors to penetrate the meat, resulting in a more flavorful dish. Remove chicken from the marinade before broiling to ensure it cooks properly.

Storage Instructions

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze cooked chicken for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheating: Warm in a 350°F oven until heated through, or microwave in 30-second intervals.
2 broiled chicken breast on broiler pan with parsley on top

Variations for this Broiled Chicken Recipe

Broiling is a favorite method for cooking chicken due to its flavorful and juicy results.

Tanya's Top Tips

  • If your chicken breasts are on the larger side, split them in half for even cooking. I also suggest pounding them to an even thickness—about ½ inches—so they cook quickly and stay nice and juicy under the broiler.
  • Use a meat thermometer to ensure your chicken reaches exactly 165°F without overcooking.
  • Let the chicken rest after broiling so the juices redistribute—just 5 minutes makes a big difference in keeping it moist and flavorful.
  • Use a foil-lined baking sheet for easy cleanup.
  • Use a cookie sheet as an alternative to a broiler pan for convenience and easy cleaning.
  • Use a cooling rack to elevate the chicken for even cooking.
  • Position the chicken close to the heat source for optimal broiling results.

Looking for other delicious chicken recipes? Try these out:

I hope you love this recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

broiled chicken breast on broiler sheet
Print Recipe
5 from 5 votes

Juicy Broiled Chicken

Broiled chicken is your go-to for quick, juicy, and flavorful meals—perfect for busy nights. Whether it’s chicken breasts, thighs, or wings, broiling brings out big flavor with minimal effort.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: entree
Cuisine: American
Keyword: broiled chicken
Servings: 2
Calories: 319kcal
Author: Tanya Harris

Ingredients

  • 1 ¼ teaspoon kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • 2 boneless skinless chicken breasts (about 6–8 ounces each)
  • 1 tablespoon olive oil

Instructions

  • Preheat the broiler to HIGH and position the oven rack 5–6 inches from the heating element.
  • In a small bowl, combine the salt, paprika, black pepper, garlic powder, onion powder, and Italian seasoning. Set aside.
  • Pat the chicken breasts dry with paper towels.Next, place them between two sheets of plastic wrap or inside a large zip-top bag, then set them on a cutting board. Gently pound them to an even thickness—around ½ inches is ideal. Lightly rub both sides with olive oil. Lightly grease the broiler pan or wire rack.
  • Sprinkle the spice mix evenly over both sides of the chicken.
  • Place the chicken on a greased wire rack set over a baking sheet. Broil for 6–8 minutes per side, or until the internal temperature reaches 165°F.
  • Remove from the oven and let the chicken rest for 5 minutes before slicing.

Notes

If using larger chicken breasts, consider slicing them in half horizontally for more even broiling.

Nutrition

Calories: 319kcal | Carbohydrates: 2g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1542mg | Potassium: 282mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 592IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

by 8 Comments

Easy Blueberry Compote (15-Minute Recipe)

This easy blueberry compote bursts with sweet, juicy flavor and comes together in 15 minutes. It's the perfect topping for waffles, pancakes, or your favorite dessert.

blueberry compote with plate with spoon in the middle

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This blueberry compote recipe will take your brunches and desserts to the next level! It's sweet, vibrant, and versatile—perfect for topping pancakes, Dutch baby pancakes, waffles, baked cheesecake, or even my air-fried brownies and donuts for an indulgent twist.

I've been making this blueberry compote for years, especially when I've got a bunch of fresh berries to use up. Compote is a simple fruit sauce made by simmering fruit with sugar and a splash of lemon juice. Unlike jam, it keeps that juicy, chunky texture we love.

If you enjoy fruit compote, try my strawberry compote next!

A Quick Look at The Blueberry Compote Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Blueberries - fresh or frozen
  • A medium-sized Lemon - for the zest and the lemon juice
  • White Granulated Sugar
  • Water and Cornstarch
blueberry compote ingredients on table

Tools Needed

  • Medium-sized saucepan
  • Measuring cups and spoons
  • Citrus zester (for lemon zest)
  • Whisk (for cornstarch slurry)
  • Wooden spoon or silicone spatula (for stirring)
  • Small mixing bowl (for slurry)
  • Storage jar or container (if making ahead)

How To Make Blueberry Compote

Add blueberries, lemon juice, lemon zest, and ½ cup water to a small saucepan over medium heat. Stir until combined.

blueberry compote ingredients in saucepan

Bring to a simmer and allow to simmer uncovered for 10 minutes, until the blueberries expand. Stir occasionally.

blueberry compote simmering in pot

Create a cornstarch slurry by whisking one tablespoon of water with one tablespoon of cornstarch in a separate bowl. Slowly stir the mixture into the blueberries and allow it to cook for an additional minute. Remove from heat.

blueberry compote in pot and picked up with spoon

Can you use frozen blueberries?

While I used fresh blueberries in this recipe, you can easily use frozen ones if that's what you have. The recipe remains the same, allowing you to use what's available without compromising taste or texture.

Make Ahead and Storage Instructions

Compote keeps well. Let it cool to room temperature, and it will keep for about a week in a covered container. You can also freeze the compote, which will easily keep for 3 months. The compote freezes effectively; try freezing it in ice cube trays for easy portioning.

spoon picking up blueberry compote

Make It Your Own!

It's so easy to make this compote with whatever fruits you like! Try swapping the blueberries for:

  • Strawberries
  • Peaches
  • Blackberries
  • Mango
  • Cherries
  • Raspberries

The possibilities are endless!

Tanya's Notes and Tips

  • Mix the cornstarch with the water before adding it to the fruit. If you add it straight in, it can become clumpy.
  • If making ahead of time, let it cool before storing.
  • Let the compote cool slightly before serving.
blueberry compote on waffles

More Easy Fruit Recipes

blueberry compote with plate with spoon in the middle
Print Recipe
4.34 from 3 votes

Blueberry Compote Recipe

This delicious blueberry compote is a wonderful addition to any brunch, topped on waffles and pancakes, or use it to top desserts. Ready to use in 15 minutes and made with just a few simple ingredients.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauce
Cuisine: American
Keyword: blueberry compote, fruit compote, how to make compote
Servings: 6 servings
Calories: 71kcal
Author: Tanya Harris

Ingredients

  • 2 cups fresh blueberries
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup white granulated sugar
  • ½ cup water + 1 tablespoon water separated
  • 1 tablespoon cornstarch

Instructions

  • Add blueberries, lemon juice, lemon zest, sugar, and ½ cup water to a medium-sized saucepan over medium heat. Bring to a simmer and allow to simmer uncovered for 10 minutes, until the blueberries expand.
  • Create a cornstarch slurry by whisking one tablespoon of water with one tablespoon of cornstarch in a separate bowl. Slowly stir the mixture into the blueberries and allow it to cook for an additional minute. Remove from heat. Enjoy.

Notes

  • Mix the cornstarch with the water before adding it to the fruit. If you add it straight in, it can become clumpy.
  • If making ahead of time, let it cool before storing.
  • Let the compote cool slightly before serving.

Nutrition

Calories: 71kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 63mg | Fiber: 2g | Sugar: 14g | Vitamin A: 27IU | Vitamin C: 14mg | Calcium: 8mg | Iron: 1mg

This recipe was originally published on May 8, 2020. It has been updated with new photos and minor edits.

by 148 Comments

Crispy Air Fryer Fish Recipe

Air Fryer Fish delivers the perfect crispy, golden crust without the grease of deep frying. This easy recipe gives you flavorful, tender fish with a delicious crunch you'll want to make again and again.

air fryer fish on white plate with tatar sauce and lemons

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Summer fish fries are my favorite outings. I’m talking about catfish, whiting, and perch—yummy! I had those days when I wanted that amazing fish at home, but didn’t want to deal with frying it in oil.

I bought an air fryer on a whim during my pregnancy. Now, I can easily make delicious golden-fried fish filets without all the grease, whenever I want.

The floured and seasoned white fish is flavorful, simple to prep and cook, and the crust is addictively crispy.

Be sure to try my Easy Oven-Baked Fish too!

fish on plate with fork separating fish

Ingredients for Crispy Air Fryer Fish

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Fish and Oil

  • Whiting fish fillets, or other suitable types of white fish, like cod, tilapia, haddock, or halibut
  • Oil (for misting) - any high-heat oil will do. I use olive oil or avocado oil.

Fish Seasoning

  • Old Bay seasoning
  • Salt
  • Paprika
  • Garlic powder
  • Black pepper
  • Very fine cornmeal
  • Flour

How to make Crispy Air-Fried Fish

Air-fried fish is pretty straightforward and takes about four simple steps. The beauty of this recipe is that you don't need any extra ingredients outside of your typical fish breading and a little oil in a spray bottle. All you'll do is:

Add fish seasoning to a sealable bag, like a Ziplock bag, and shake. Set to the side. You could also use your favorite fish batter mix.

Rinse and pat dry your fish fillets with paper towels. They should still be damp.

Place fish fillets in a ziplock bag and shake until fillets are fully covered with seasoning.

Place fillets on a baking rack to allow any excess flour to fall off.

dredged air fryer fish on baking tray

Grease the bottom of your air fryer basket and place the fillets in it. Cook the filets at 400 degrees for 7-10 minutes.

air fryer fish in basket before cooking

Open the basket and spray the fish on the side facing up before flipping, ensuring that the fish is fully coated.

cooked fish in air fryer basket

Flip and cook on the other side for 7-8 minutes.

cooked air fryer fish filet on paper
Remove fish when done and enjoy with tartar sauce, cocktail sauce, hot sauce, or as is.

What's the best fish to use?

I use whiting fish in this recipe; however, this method will work for other white fish. If making a fried catfish version, soak it in milk first.

Can you make this recipe with frozen fish?

I suggest using fresh fish fillets for this recipe or good-quality frozen fillets. If using frozen, ensure they are fully thawed before seasoning them, and pat them with a paper towel to remove excess water.

Is air-fried fish healthier than deep-frying?

Fish is a great source of protein and works well in all kinds of meals. Air fryer fish gives you a crispy, golden crust similar to deep frying, but uses less oil and comes out crispier than oven-baked versions.

What do you serve it with?

This crispy air fryer fish is perfect for an easy weeknight family dinner with potato and veggie sides and some hot sauce, remoulade sauce, and tartar sauce! Serve it up with some of these favorites:

Recipe Notes and Tips

  • Spray your oil only halfway through cooking, as this will increase crispiness.
  • Do not overcrowd your air fryer basket; your fish will steam rather than fry.
  • When spraying, make sure the fish and all seasoning are fully covered in oil, with no flour spots showing. You will not get that good golden color if flour spots are showing.
  • Eat fried fish immediately. All fried foods are better that way.
  • You must have hot sauce. I mean, it's just a must.
  • Serve with lemon wedges.
fried fish being covered in hot sauce

I hope you love this air-fried fish as much as we do. If you've tried this recipe, please leave us a comment below. We appreciate your feedback.

More Air Fryer Fish & Seafood Recipes

fish on plate with fork separating fish
Print Recipe
4.78 from 44 votes

Air Fryer Fish

Grab your Air Fryer and make this Crispy Air Fryer Fish ASAP. Covered in a crispy delicious crust, you can have guilt free fried fish as often as you like. White fish is perfectly seasoned and comes out so flakey. Get that fried flavor with a lot less oil!
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer fish fillets, crispy air fried fish, how to cook fish in the air fryer
Servings: 4 people
Calories: 313kcal
Author: Tanya Harris

Ingredients

  • 4-6 Whiting Fish fillets cut in half
  • Oil to mist

Fish Seasoning

  • ¾ cup very fine cornmeal
  • ¼ cup flour
  • 2 teaspoon old bay
  • 1 ½ teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • OR
  • Your favorite fish seasoning

Instructions

  • Combine ingredients for fish seasoning in a Ziplock bag and shake. Set to the side. In the alternative, you could use your favorite fish seasoning.
  • Rinse and pat dry your fish fillets with paper towels. They should still be damp.
  • Place fish fillets in ziplock bag and shake, until fillets are fully covered with seasoning.
  • Place fillets on a baking rack to allow any excess flour to fall off.
  • Grease the bottom of your air fryer basket and place the fillets in the basket. Cook filets on 400 degrees for 7-10 minutes.
  • Open basket and spray the fish on the side that is facing up before flipping, ensuring that the fish is fully coated. Flip and cook on the other side for 7-8 minutes. Remove fish and serve. 

Video

Notes

*Adjust cook times if needed depending on the thickness of the fillet.
Highly Recommended Tools
Air Fryer
Non-Aerosil Oil Sprayer Bottle
Silicone Kitchen Tongs
  • Spray your oil only halfway through cooking, as this will increase crispiness.
  • Do not overcrowd your air fryer basket, or your fish will steam rather than fry.
  • Make sure when spraying, the fish is fully covered in oil and all seasoning has been fully covered with no flour spots showing. If flour spots are showing, you will not get that good golden color.
  • Eat fried fish immediately. All fried foods are better that way.
  • You must have hot sauce. I mean, it's just a must.

Nutrition

Calories: 313kcal | Carbohydrates: 29g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 85mg | Sodium: 963mg | Potassium: 644mg | Fiber: 3g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg

pin image of air fryer fish filets

Find more Air Fryer Tips and Trick here. 

This post was originally published on August 31, 2019. It has been updated with additional information and photos.

by 15 Comments

Air Fried Spatchcock Chicken

It's incredibly easy to cook a spatchcock chicken in the air fryer, and the results are truly exceptional! The skin is perfectly crispy, and the meat is tender and juicy. Ready to serve in about 45 minutes and is made with three ingredients.

A fried spatchcoked chicken on a wooden work top

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

A roasted chicken is one of my favorite comfort foods, but I don't always have the time to make it. This air-fried spatchcock chicken is a great, hassle-free way to cook a whole chicken, and the results are excellent!

Super quick and easy to prep, this chicken is perfect for a family meal, and the cooking time is pretty hands-off. I'm confident you'll love this recipe!

Be sure to check out my other air fryer recipes, such as Air Fryer Sausage and Peppers and Air Fryer Lemon Garlic Shrimp.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • A whole chicken - my suggestion is to find one that is about 4 pounds or smaller. A chicken bigger than that may have a hard time fitting in your air fryer.
  • Oil - Any high-heat cooking oil will work here. I usually use light-tasting olive oil.
  • Seasoning - I use dry seasoning, usually a homemade blend of either Chicken seasoning or Cajun seasoning.

How to Make Air Fryer Spatchcock Chicken

Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lies flat.  

A flattened spatchcock chicken

Dry the chicken with paper towels. Season the chicken with oil and seasoning, ensuring that the entire chicken is covered and that the seasoning is applied under the skin. 

A spatchcock chicken rubbed with seasoning

Place the chicken in the air fryer basket, breast side up, ensuring it lies flat in the basket. 

The seasoned chicken in the air fryer basket ready to be cooked

Air fry at 360°F for 35-40 minutes, until a quick-read thermometer inserted in the thickest part of the thigh registers 165°F.

Using an instant read thermometer to check if the chicken is cooked

Remove from the air fryer and allow to rest for 15 minutes before cutting. Serve and enjoy.

Close up of the air fried chicken being carved

Why spatchcock a chicken?

By removing the backbone of the chicken, you can flatten it out, allowing it to cook evenly all the way through and much quicker than if it were cooked whole. It's an excellent, foolproof method for cooking breast and thigh meat simultaneously, ensuring that neither dries out.

collage of chicken being butterflied

Can you make this recipe in the oven?

I love making this recipe in the air fryer because the skin gets super crispy with minimal effort. If you don't have an air fryer, you can roast the chicken in the oven at 400°F for approximately 40-45 minutes. To get the crispy skin, you may need to place it under the broiler for a few minutes.

What do you serve it with?

This air-fried spatchcock chicken is great to serve with a variety of vegetables and potato side dishes, and the leftovers are delicious the next day, served over a fresh salad. Try it with:

A cooked spatchcok chicken in an air fryer basket

Recipe Notes and Tips

  • The size of your chicken and the type of air fryer you use will determine the cook time. For smaller chickens, start checking around 30 minutes after they are placed in the coop. Larger chickens may need a longer cook time.
  • Season all over the chicken, including under the skin.
  • I used a 5.8-qt air fryer for this chicken.
  • Let the chicken rest for at least 15 minutes before carving. This allows the juices to redistribute.

More Air-Fried Chicken Recipes

Watch this video tutorial and see how I make this chicken from start to finish.

roasted chicken on cutting board
Print Recipe
4.59 from 12 votes

Air Fried Spatchcock Chicken

It's so easy to cook spatchcock chicken in the air fryer and the results are out of this world! The skin is perfectly crispy and the meat is tender and juicy. Ready to serve in about 45 minutes and made with 3 ingredients.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: air fried spatchcock chicken, how to air fry spatchcock chicken
Servings: 4 servings
Calories: 590kcal
Author: Tanya Harris

Equipment

Ingredients

Instructions

  • Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lays flat.
  • Dry the chicken with paper towels. Season the chicken with oil and seasoning, making sure to cover the entire chicken and to season under the skin.
  • Place in air fryer basket, breast side up, making sure the chicken lays flat in your basket.
  • Air fry on 360 degrees Fahrenheit for 35-40 minutes, until a quick read thermometer inserted on the thickest part of the thigh registers at 165 degrees Fahrenheit.
  • Remove from air fryer and allow to rest for 15 minutes before cutting. Serve and enjoy

Notes

  • The size of your chicken and air fryer brand will determine the cook time. For smaller chickens, start checking around 30 minutes. Larger chickens may need a longer cook time.
  • I used a 5.8qt air fryer for this chicken recipe.
  • Season all over the chicken including under the skin.
  • Let the chicken rest for at least 15 minutes before carving. This allows the juices to redistribute.

Nutrition

Calories: 590kcal | Carbohydrates: 8g | Protein: 41g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 155mg | Potassium: 551mg | Fiber: 5g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 6mg

This post was originally published on September 10, 2020. It has been updated with new information.

by 9 Comments

Country Style Ribs Recipe (Tender with BBQ Sauce)

These country-style ribs are tender, juicy, and slathered in the most delicious sticky BBQ sauce. They're cooked low and slow in the oven, giving you all the smoky, sweet, and savory flavors without having to fire up a grill.

country style ribs on plate with mashed potatoes and green beans

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I didn’t grow up eating a lot of BBQ, but as I started cooking for my own family, I fell in love with it. The smell of ribs cooking, the sound of sauce bubbling, and the first juicy bite feel like a celebration.

When my family started craving ribs, I knew I had to make something tasty. This recipe brings big BBQ flavor to the table.

If you love ribs like we do, make sure you also check out my Oven Baked Beef Ribs and my BBQ Air Fryer Ribs. You’ll also want to grab my Homemade BBQ Rub and Homemade BBQ Sauce to take these ribs to the next level.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

This recipe keeps things simple but flavorful — just the way I like it:

  • country-style pork ribs - For this recipe, you’ll want to grab country-style pork ribs — not baby back ribs, not spare ribs. Country-style ribs come from the shoulder or blade end of the pig, which means they’re meatier, thicker, and perfect for slow cooking. They’re usually boneless or have just a small bone running through them. 
  • the seasonings and sauce - yellow mustard, light brown sugar, paprika, kosher salt, garlic powder, onion powder, ground black pepper, BBQ sauce - The yellow mustard acts as a binder to hold all those beautiful spices in place, the brown sugar adds that hint of sweet caramelization, and the spice blend layers in smoky, savory flavor. A good quality BBQ sauce brings it all home.
ingredients for pork ribs on table

Tools Needed

  • 13x9-inch baking pan (to catch all those delicious juices)
  • Aluminum foil (to keep the ribs moist while they slow-cook)
  • Pastry brush (for slathering on your BBQ sauce)

If you're looking for my favorite pans and brushes, you can check out my kitchen essentials here.

How to Make Country Style Pork Ribs

Step 1: Preheat your oven to 300°F. Place the ribs in a 13x9-inch baking pan.

Step 2: In a small bowl, mix the mustard, brown sugar, paprika, salt, garlic powder, onion powder, and black pepper. Rub this mixture evenly over the ribs.

country style ribs seasoned with dry spices

Step 3: Cover the pan with aluminum foil and bake for 2 hours and 15 minutes.

Step 4: Remove the foil, brush the ribs generously with BBQ sauce.

country style ribs with fresh bbq sauce on it

Step 5: Raise the oven temperature to 350°F. Bake uncovered for 15 more minutes. The sauce should become glossy and caramelized.

country style ribs with baked bbq sauce

Helpful Tip: For even more sticky goodness, brush with a little extra BBQ sauce right before serving.

Substitutions

  • If you don't like mustard or don't have any, use a thin layer of olive oil instead to help the rub stick.
  • For a lower sugar option, skip the brown sugar and use a sugar-free BBQ sauce.
  • Add a pinch of cayenne or crushed red pepper flakes to the spice mix if you like your ribs spicy.
country style ribs being held with tongs

Variations

  • Smoky twist: Add a few drops of liquid smoke to the BBQ sauce.
  • Kid-friendly: Stick with a sweet BBQ sauce and serve with mac and cheese.
  • Deluxe version: Top the finished ribs with crispy fried onions or a drizzle of hot honey.

How to Store/Make Ahead

Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze cooked ribs for up to 2 months. Reheat in a 300°F oven until warmed through.

Make-ahead tip: Bake the ribs the day before, then reheat and glaze with sauce right before serving.

To reheat: Reheat ribs in a 300°F oven, covered with foil, for 15–20 minutes. Brush with extra sauce to bring them back to life.

Tanya's Top Tip

Be patient. Low and slow cooking is key for melt-in-your-mouth ribs. Don't rush it — the payoff is worth it when you bite into that perfectly tender meat.

FAQ

What are country-style pork ribs?

They're a cut from the pork shoulder, not actual ribs. They're meatier and juicier — perfect for slow roasting.

Can I grill these instead of baking?

Absolutely! You can grill country-style ribs low and slow over indirect heat until they’re tender, then finish them over direct heat for that beautiful char. Or, if you prefer a more straightforward method, bake them first until tender, then finish them off on a hot grill for a few minutes to get that smoky flavor.

I hope you like these ribs as much as we do. Check out these recipes that would go great with these ribs.

Other Recipes

Looking for other recipes? Try these:

country style ribs on plate with mashed potatoes and green beans
Print Recipe
4.75 from 4 votes

Country Style Ribs Recipe

These country style ribs are tender, juicy, and packed with smoky BBQ flavor. This easy oven baked recipe brings big barbecue taste without a grill!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: entree
Cuisine: American
Keyword: country style pork ribs, country style ribs
Servings: 6
Calories: 345kcal
Author: Tanya Harris

Ingredients

Instructions

  • Preheat the oven to 300°F (150°C). Place the ribs in a 13x9-inch baking pan.
  • In a small bowl, mix the mustard, brown sugar, paprika, salt, garlic powder, onion powder, and black pepper. Rub the marinade evenly over the ribs, ensuring they are well coated.
  • Cover the pan with aluminum foil and bake in the preheated oven for 2 hours and 15 minutes.
  • Remove the ribs from the oven, take off the aluminum foil, and brush the ribs generously with BBQ sauce.
  • Increase the oven temperature to 350°F (177°C). Return the ribs to the oven, uncovered, and bake for an additional 15 minutes to allow the BBQ sauce to caramelize.
  • Serve and enjoy.

Notes

  • Make sure you're using country-style pork ribs — not baby back or spare ribs. Look for thick, meaty cuts from the shoulder.
  • For extra sticky ribs, brush on an additional layer of BBQ sauce after baking and broil for 1–2 minutes. Keep a close eye so they don't burn!

Nutrition

Calories: 345kcal | Carbohydrates: 15g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1171mg | Potassium: 572mg | Fiber: 1g | Sugar: 12g | Vitamin A: 399IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 2mg

by 2 Comments

Easy Crab Fried Rice Recipe

This Crab Fried Rice is a quick, flavorful meal with tender crab meat, savory aromatics, and fluffy rice. It's a simple and satisfying dish with Thai flavors, making it a homemade dinner that feels a little extra special without the extra work.

overhead view of crab fried rice in wok with spoon in it

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Fried rice is one of those meals I always have on standby. It's easy, quick, and perfect for using leftovers. So when my husband brought home some fresh claw crab meat, I knew exactly what to do. This crab-fried rice came together fast, and with a few pantry staples and that beautiful crab, it turned into a meal we couldn't stop eating.

If you love fried rice, check out my steak kimchi fried rice.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Base Ingredients (the foundation for the fried rice): Cooking oil for stir-frying, cooked white rice (preferably day-old for best texture)
  • Eggs (for richness and texture): Large eggs, beaten with a pinch of salt
  • Aromatics (for bold, fresh flavor): Fresh ginger (minced), garlic (minced), green onions (white and green parts separated), Thai bird chiles (finely sliced, optional for heat)
  • Seasonings and Sauces (for depth and balance): Fish sauce (for salty umami flavor), hoisin sauce (for a hint of sweetness), soy sauce (for savory depth), ground white pepper (for mild spice)
  • Crab and Fresh Herbs (the star ingredients): Cooked claw crab meat or lump crab meat (use fresh if possible), fresh cilantro (chopped)
  • For Serving (to finish the dish): Lime wedges for squeezing over the top
ingredients for crab fried rice

Tools Needed

  • Large skillet or wok
  • Spatula
  • Cutting board and knife
  • Small prep bowls for organized cooking

How to Make This Crab Fried Rice

Step 1: Gather all your ingredients and prep them. Beat the eggs and cut all the aromatics.

Step 2: Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the beaten eggs and gently scramble until just set. Remove from the skillet and set aside.

eggs scrambled in wok

Step 3: Add another tablespoon of cooking oil. Stir-fry the ginger, garlic, white parts of the green onions, and Thai bird chiles for about 15 seconds until fragrant.

aromatics in wok

Step 4: Add the cooked rice, breaking up any clumps. Stir-fry for 2–3 minutes until heated through.

Step 5: Add the fish sauce, hoisin sauce, soy sauce, and white pepper. Stir well to coat the rice evenly.

rice being stirfried in wok
sauces added to rice in skillet

Step 6: Return the scrambled eggs to the skillet and add the crab meat. Toss gently to distribute the crab without breaking it up too much.

Step 7:  Stir in the green parts of the green onions and chopped cilantro just until they are wilted. Remove from the heat and serve immediately with lime wedges on the side for squeezing over the top.

crab fried rice in skillet

Variations

  • Vegetable Add-Ins: Toss in peas, diced carrots, or chopped bell peppers right after sautéing the aromatics for extra color and crunch.
  • Different Crab: Lump crab meat adds a sweet, delicate flavor. Dungeness crab also works if you can find it.
  • More Heat: Want it spicier? Add extra Thai chiles or a drizzle of chili oil on top before serving.

Why Use Day-Old Rice for Fried Rice?

Day-old rice is drier than freshly cooked rice, which helps the grains stay separate and prevents the fried rice from turning mushy. If you only have fresh rice, spread it on a tray and place it in the fridge to speed up the process. I usually let it sit in the refrigerator for 20 minutes.

Can I Use Lump Crab or Canned Crab?

Yes! Lump crab meat or well-drained canned crab are great options for this fried rice. Lump crab will give you nice pieces and a sweeter flavor, but canned crab works fine, too. If using canned crab, drain it well and gently pat it dry with a paper towel to avoid adding extra moisture to the dish.

crab fried rice in wok

Tanya's Top Tips

  • Prep Everything First: Stir-frying goes quickly, so make sure all your ingredients are chopped and ready to go before you heat the pan.
  • Handle the crab Gently: Add the crab at the end and stir gently to keep the meat in nice, chunky pieces.
  • Taste and Adjust: Always taste before serving. Depending on your preference, you might want to add a splash more fish sauce or a squeeze of lime.

I Hope You Love This Crab Fried Rice!

If you're looking for more delicious seafood or rice recipes, check these out:

  • Crab Cake Sandwich – A crispy, flavorful crab cake tucked into a soft bun with creamy sauce.
  • Cilantro Lime Rice – Light, fresh, and perfect for any meal.
  • Yellow Rice – A savory, vibrant rice dish made with simple pantry ingredients.
overhead view of crab fried rice in wok with spoon in it
Print Recipe
5 from 2 votes

Crab Fried Rice Recipe

This Crab Fried Rice is a quick, flavorful meal with tender crab meat, savory aromatics, and fluffy rice. It's a simple and satisfying dish with Thai flavors, making it a homemade dinner that feels a little extra special without the extra work.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: entree
Cuisine: Thai
Keyword: crab fried rice
Servings: 4
Calories: 411kcal
Author: Tanya Harris

Ingredients

  • 4 tablespoons cooking oil divided
  • 2 large eggs beaten with a pinch of salt
  • 2 tablespoons minced ginger
  • 2 cloves garlic minced
  • 4 green onions chopped (white and green parts separated)
  • 2 Thai bird chiles finely sliced (optional)
  • 4 cups cooked white rice
  • 1 tablespoon fish sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons soy sauce
  • ¼ teaspoon ground white pepper
  • 1 cup cooked claw crab meat or lump crab meat if preferred
  • ½ cup cilantro chopped
  • Lime wedges for serving

Instructions

  • Heat about 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the beaten eggs and gently scramble until just set. Remove and set aside.
  • Add 1 tablespoon of cooking oil to the skillet. Add minced ginger, garlic, the white parts of the green onions, and Thai bird chiles. Stir-fry for about 15 seconds until fragrant.
  • Add the cooked rice, breaking up clumps, and stir-fry for 2–3 minutes until heated.
  • Season the rice with fish sauce, hoisin sauce, soy sauce, and white pepper. Stir well to combine.
  • Return the scrambled eggs to the skillet. Add the crab meat. Mix thoroughly to distribute all ingredients evenly.
  • Add the green parts of the green onions and cilantro. Stir briefly until just wilted.
  • Remove from heat and serve immediately with lime wedges on the side.

Notes

  • Make sure Everything is chopped and ready before stir-frying.
  • Peas, carrots, or bell peppers are easy add-ins if you want to load the dish more.

Nutrition

Calories: 411kcal | Carbohydrates: 49g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 812mg | Potassium: 266mg | Fiber: 1g | Sugar: 2g | Vitamin A: 393IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 1mg