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Baked BBQ Chicken Thighs

Our Baked BBQ Chicken Thighs are all about combining simple ingredients to create a mouthwatering oven-baked dinner. There's something irresistible and delicious about the combination of juicy, tender chicken with a rich, smoky BBQ glaze.

baked bbq chicken thighs being eaten from a plate.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I've always believed that the best recipes are those that bring people together, and this one is no exception. It's a personal favorite in my household because it's SO delicious and also incredibly easy to prepare. This foolproof recipe is soon to be a highlight at your dinner table as well.

If convenient oven-baked recipes are your jam, then you'll also love my Oven Baked Pork Chops, Oven Baked Hot Dogs, and the easiest Oven Baked Rice.

Ingredients For Baked BBQ Chicken Thighs

  • Chicken thighs: Fresh bone-in, skin-on chicken thighs are used in this recipe. Frozen chicken thighs, or even boneless would be a great option as well.
  • Seasonings: A delicious combination of kosher salt, garlic powder, onion powder, black pepper, and smoked paprika.
  • BBQ sauce: My homemade BBQ sauce is my go-to sauce for this recipe. For other tasty options, my Carolina Gold BBQ Sauce, Vinegar BBQ Sauce (North Carolina Style), or a spicy Jerk BBQ Sauce will surely be a hit! If using store-bought, I recommend Sweet Baby Ray's BBQ Sauce.
baked bbq chicken thigh ingredients.

Tools needed for this recipe

  • Basting brush
  • Sheet tray with baking grate insert
  • Parchment paper

How To Make Baked BBQ Chicken Thighs

Preheat your oven to 425°F (200°C). Pat the chicken thighs dry with paper towels.

Seasoned chicken thighs on a plate.

In a small bowl, mix the salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the chicken thighs, ensuring they are well-coated. Allow the chicken to sit with the spice mixture for 20 minutes. Believe me, this spice mixture, or my homemade BBQ seasoning, is much better than just salt and pepper.

Seasoned raw chicken thighs on a baking sheet.

Line a baking sheet with parchment paper or lightly grease it with cooking spray. Add a baking rack on top of the sheet tray and spray the rack with cooking spray. Place the chicken thighs on the rack in a single layer, skin-side up. Bake in the preheated oven for about 35-40 minutes or until the internal temperature of the chicken reaches 165°F (74°C).

Baked bbq chicken thighs on a baking sheet.

Remove the chicken thighs from the oven and brush the BBQ sauce generously over the chicken thighs.

baked bbq chicken thighs on a baking sheet topped with bbq sauce.

Return the chicken to the oven and bake for 10-15 minutes or until the BBQ sauce is bubbly and starting to caramelize.

baked bbq chicken thighs on a baking sheet topped with bbq sauce.

Allow the chicken to rest for a few minutes before serving. Serve with additional BBQ sauce on the side, if desired.

How to store oven baked BBQ chicken thighs

Before storing, allow cooked chicken to cool to room temperature first.

Refrigeration: Place the cooled chicken thighs in an airtight container. You can also wrap them in foil first. This helps to keep them moist and prevents them from absorbing other flavors from the fridge. Store in the refrigerator for up to 3-4 days.

Freezing: If you're looking to store them for a longer period of time, you can freeze the chicken thighs. Wrap each individually in foil or plastic wrap, then place them in a freezer-safe container or plastic bag. Store them for up to 4 months in the freezer.

Reheating: To reheat, place the chicken thighs in a 350F preheated oven until they are heated through. You can also reheat in the microwave, but this can sometimes dry out the meat.

Variations & Substitutions

  • Different Chicken Cuts: If you don't have chicken thighs, you can use chicken leg quarters, chicken drumsticks, wings, or even breasts. Instead of chicken, using turkey is perfectly acceptable. You may need to change the cooking time depending on the cut.
  • Spice Blends: Adjust the levels of smoked paprika or add chili flakes for a spicier version. Alternatively, remove some spice for a milder flavor. Add dry herbs like thyme or rosemary for an earthy, aromatic flavor.
  • Swapping Sauces: You'll truly love this recipe when you use the BBQ sauce you prefer. Whether it's a homemade or store-bought sauce, I suggest a smokey-flavored BBQ sauce. For another layer of flavor, find one that has some spice, honey, or hickory flavors.
  • Cooking Methods: This recipe can be made on the grill if that's your preferred method of cooking. A slow cooker is another method. With either one, I recommend bringing it back to the oven to create that crispy-skinned top.
baked bbq chicken thighs on a baking sheet topped with bbq sauce.

Expert Tips and Tricks

  1. Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs for the best flavor and juiciness. The bone helps keep the meat moist, and the skin gets wonderfully crispy.
  2. Patting Dry is Crucial: Always pat your chicken thighs dry with paper towels before seasoning. This helps the skin get really crispy and ensures the spices stick better.
  3. Season Generously: Don’t be shy with the spice rub. A generous coating not only adds flavor but also helps to create a delicious crust on the chicken.
  4. Let the Spice Marinate: If time allows, let the chicken sit with the spice rub for at least 20 minutes or even overnight in the fridge. This enhances the flavor.
  5. Use a Wire Rack: Baking the chicken on a wire rack over a baking sheet helps air circulate around the chicken, cooking it evenly and helping the skin get crispy. If you don't have a rack, simply flip the chicken halfway through baking.
  6. Apply BBQ Sauce at the Right Time: Brush the chicken with BBQ sauce only in the last 10-15 minutes of baking. This prevents the sauce from burning and allows it to become nicely caramelized.
  7. Rest Before Serving: Let the chicken rest for a few minutes after taking it out of the oven. This allows the juices to redistribute, making the chicken more tender and juicy.
  8. Broil for Extra Crispiness: If you desire a more caramelized crust, pop the sauced chicken under the broiler for a few minutes at the end of cooking, watching closely to prevent burning.

FAQ's

My chicken isn't getting crispy enough in the oven, what can I do?

If the chicken skin isn't crisping as you'd like, try increasing the oven temperature slightly or placing the chicken under the broiler for a few minutes towards the end of cooking. Just keep a close eye on it to prevent burning.

Can I prepare my chicken thighs ahead of time?

Yes, you can season the chicken thighs and keep them refrigerated for up to 24 hours before cooking. This can actually enhance the flavors as it gives the spices more time to penetrate the meat.

What to serve with Baked BBQ Chicken Thighs

Looking for more Chicken Thigh recipes? Try these out:

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

baked bbq chicken thighs being eaten from a plate.
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4.34 from 3 votes

Baked BBQ Chicken Thighs

Our Baked BBQ Chicken Thighs are all about combining simple ingredients to create a mouthwatering oven-baked dinner. There's something irresistible and delicious about the combination of juicy, tender chicken with a rich, smoky BBQ glaze.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: baked bbq chicken thighs
Servings: 8 servings
Calories: 381kcal
Author: Tanya

Ingredients

  • 8 chicken thighs bone-in, skin-on
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • Cooking spray for rack
  • 1 cup BBQ sauce

Instructions

  • Preheat your oven to 425°F (200°C). Pat the chicken thighs dry with paper towels.
  • In a small bowl, mix the salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the chicken thighs, ensuring they are well-coated. Allow the chicken to sit with the spice mixture for 20 minutes.
  • Line a baking sheet with parchment paper or lightly grease it with cooking spray. Add a baking rack on top of the sheet tray and spray the rack with cooking spray. Place the chicken thighs on the rack in a single layer, skin-side up. Bake in the preheated oven for about 35-40 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
  • Remove the chicken thighs from the oven and brush the BBQ sauce generously over the chicken thighs.
  • Return the chicken to the oven and bake for 10-15 minutes or until the BBQ sauce is bubbly and starting to caramelize.
  • Allow the chicken to rest for a few minutes before serving. Serve with additional BBQ sauce on the side, if desired.

Notes

  • Use a thick and smoky BBQ sauce with this recipe. My go-to is Sweet Baby Ray’s or my homemade BBQ sauce.
  • Feel free to use a BBQ rub to season the chicken before baking.

Nutrition

Serving: 1g | Calories: 381kcal | Carbohydrates: 16g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 771mg | Potassium: 391mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 255IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg

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Oven Baked Pork Chops

The perfect blend of juicy pork, flavorful spices, and fuss-free baking bring together this delicious Oven Baked Pork Chops recipe. Baked to perfection in less than 20 minutes, this is a great choice for a quick and easy weeknight dinner.

Oven baked pork chop on a spatula.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

These Oven Baked Pork Chops are just the beginning! If you're as much of a pork lover as I am, you'll adore our other tasty pork dishes. After mastering these chops, try our IP Pulled Pork for a tender, fall-apart treat, or give our Smothered Pork Chops a whirl for a quick weeknight dinner. Each pork recipe promises a delightful experience, making sure there's never a dull dinner at your table.

Because every great main dish deserves an equally fantastic side. These pork chops go wonderfully with our Honey Roasted Carrots and Garlic Mashed Potatoes. These sides complement the chops perfectly, adding just the right balance of flavors and textures.

If you're in the mood for something lighter, our Cranberry Pecan Apple Salad Recipe is a refreshing choice that pairs beautifully with the savory richness of the pork.

A baked pork chop cut in half on a plate.

Ingredients for oven baked pork chops

  • Pork Chops – Choose boneless for even cooking and easy eating. A thickness of 1 inch is ideal for achieving a juicy interior without overcooking.
  • Olive Oil – Used for coating the pork chops; it helps the seasonings stick and contributes to a crispy exterior. A good quality olive oil adds subtle flavor and aids in browning.
  • Homemade Pork Chop Seasonings:
    • Paprika – Adds a sweet and mild pepper flavor, enhancing the overall taste without overpowering.
    • Kosher Salt – Essential for seasoning; kosher salt's coarser grains distribute more evenly than fine table salt.
    • Garlic Powder – Provides a robust, earthy flavor, complementing the pork's natural taste.
    • Onion Powder – Adds a hint of sweetness and depth, pairing well with garlic.
    • Black Pepper – Gives a slight heat and sharpness, balancing the other seasonings.
    • Chili Powder – Offers a touch of spiciness and complexity, enhancing the pork's savory notes.
    • Dried Thyme – Its subtle, earthy flavor works well with pork, adding a hint of herbal aroma.
    • Dried Oregano – Brings a slightly bitter, pungent flavor, giving a Mediterranean touch to the dish.
    • Cayenne Pepper – A small amount adds a spicy kick, elevating the overall flavor profile.
Oven baked pork chop ingredients

Tools needed for this recipe

  • Deep baking dish
  • Meat thermometer

How To Make Oven Baked Pork Chops

Begin by preheating your oven to 375°F (190°C).

In a small bowl, mix the paprika, kosher salt, garlic powder, onion powder, black pepper, chili powder, dried thyme, dried oregano, and cayenne pepper. Set aside.

Arrange the pork chops in a 13x9 baking dish in a single layer. Drizzle the olive oil over the pork chops and rub it in. Rub the spice mixture all over the pork chops, ensuring they are well-coated on both sides.

Seasoned pork chops placed in a white baking dish.

Place the baking dish in the preheated oven, and bake the pork chops for about 18-22 minutes or until they reach an internal temperature of 140°F (60°C).

Once done, remove the pork chops from the oven and rest for about 5 minutes before serving, allowing the temperature to rise to 145°F (63°C).

Oven baked pork chops in the baking dish.

Spice Blend Variations

  • Herb Mix: Combine dried basil, parsley, and rosemary with a hint of garlic powder for a fragrant, herbaceous flavor profile.
  • Smoky BBQ: Mix smoked paprika with a touch of brown sugar, garlic powder, and onion powder for a sweet and smoky barbecue taste.
  • Mediterranean: Blend together oregano, thyme, garlic powder, and a pinch of ground coriander for a Mediterranean-inspired zest.
  • Tex-Mex Style: Create a lively Tex-Mex blend using cumin, chili powder, garlic powder, and a dash of cayenne pepper for some heat.
  • Sweet and Spicy: For a sweet yet spicy kick, mix cinnamon, nutmeg, allspice, and a small amount of cayenne pepper.
  • Lemon Pepper: Combine lemon zest, cracked black pepper, garlic powder, and dried dill for a fresh and tangy flavor.

Storage and Reheating Recommendations

Storing in the Fridge:

  • Allow the cooked pork chops to cool to room temperature before storing. This prevents moisture build-up. Place the pork chops in an airtight container or wrap them tightly in plastic wrap, aluminum foil, or both. When properly stored, oven baked pork chops can last in the fridge for up to 3-4 days.

Freezing:

  • Ensure the pork chops are completely cooled before freezing. This step is crucial to prevent ice crystals, which can affect texture. Individually wrap each pork chop in plastic wrap and then place them in a freezer bag or airtight container. This helps to prevent freezer burn. Pork chops can be stored in the freezer for up to 3 months.

Reheating:

  • If frozen, thaw your pork chops in the refrigerator overnight before reheating. Preheat your oven to 350°F (175°C). Place the pork chops in a baking dish and add a splash of water or broth to keep them moist. Cover with foil and reheat for about 10-15 minutes or until heated through. The added moisture and gentle heating in the oven help to keep the pork chops tender.
  • Microwave: For a quicker method, you can use the microwave. Cover the pork chops and reheat on a medium setting, checking frequently to ensure they don't become dry.
Oven baked pork chops in the baking dish.

Expert Tips and Tricks

  • Choosing the Right Cut: Opt for boneless pork chops that are about 1 inch thick. The cooking time may vary depending on the thickness of your pork chops. Thicker chops may require a longer baking time, while thinner chops may cook quicker.
  • Room Temperature Meat: Take your pork chops out of the fridge about 15-20 minutes before cooking. Starting with meat that’s closer to room temperature promotes more even cooking.
  • Patting Dry: Always pat your pork chops dry with paper towels before seasoning. Drizzling olive oil over the pork chops before baking helps to keep them moist and adds a nice flavor. However, you can use other types of oil or even a light spray of cooking oil if preferred. This helps the spices adhere better and promotes a nice crust.
  • Don’t Overcrowd the Pan: If you’re searing your pork chops before baking (optional step for extra flavor), make sure not to overcrowd the pan. This allows each pork chop to get a good sear rather than steam.
  • Using an Oven-Safe Thermometer: To ensure perfect doneness, use an oven-safe meat thermometer. Pork chops are done when they reach an internal temperature of 145°F (63°C). Remember, they'll continue to cook a bit after being removed from the oven.
  • Resting Time is Key: Allow the pork chops to rest for 5 minutes to help redistribute the juices within the meat, keeping it moist and tender.

FAQ's

Can I make this recipe with bone-in pork chops?

Yes, you can use bone-in pork chops, but keep in mind that they may require a slightly longer cooking time. The bone can affect how evenly the pork chop cooks, so it's especially important to use a meat thermometer to check for doneness.

My pork chops came out dry, what did I do wrong?

Overcooking is the most common reason for dry pork chops. Next time, try cooking them for a shorter duration and use a meat thermometer to avoid overcooking. Also, remember to let the pork chops rest for 5 minutes after baking; this helps retain their juiciness.

Looking for more oven-baked recipes? Try these out:

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

Oven baked pork chop on a spatula.
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No ratings yet

Oven Baked Pork Chops

The perfect blend of juicy pork, flavorful spices, and fuss-free baking bring together this delicious Oven Baked Pork Chops recipe. Baked to perfection in less than 20 minutes, this is a great choice for a quick and easy weeknight dinner.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Main Course
Cuisine: American
Keyword: Oven Baked Pork Chops
Servings: 6 servings
Calories: 255kcal
Author: Tanya

Ingredients

Instructions

  • Begin by preheating your oven to 375°F (190°C).
  • In a small bowl, mix the paprika, kosher salt, garlic powder, onion powder, black pepper, chili powder, dried thyme, dried oregano, and cayenne pepper. Set aside.
  • Arrange the pork chops in a 13x9 baking dish in a single layer. Drizzle the olive oil over the pork chops and rub it in. Rub the spice mixture all over the pork chops, ensuring they are well-coated on both sides.
  • Place the baking dish in the preheated oven, and bake the pork chops for about 18-22 minutes or until they reach an internal temperature of 140°F (60°C).
  • Once done, remove the pork chops from the oven and rest for about 5 minutes before serving, allowing the temperature to rise to 145°F (63°C).

Notes

  • The cooking time may vary depending on the thickness of your pork chops. Thicker chops may require a longer baking time, while thinner chops may cook quicker.
  • Drizzling olive oil over the pork chops before baking helps to keep them moist and adds a nice flavor. However, you can use other types of oil or even a light spray of cooking oil if preferred.
  • Allow the pork chops to rest for 5 minutes to help redistribute the juices within the meat, keeping it moist and tender.

Nutrition

Serving: 1g | Calories: 255kcal | Carbohydrates: 1g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 456mg | Potassium: 534mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 425IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg

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Roasted Air Fryer Turkey Breast (Bone-In or Boneless)

This Roasted Air Fryer Turkey Breast is juicy and moist and so easy to make. Use bone-in or boneless turkey breast to make this beautiful golden roasted turkey in less than an hour. 

Air Fryer Roasted Turkey Breast on a cutting board

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Turkey is not just for Thanksgiving. It’s available year-round and is perfect for times when you get tired of simple roasted chicken. The turkey breast in the air fryer is perfect for the times you: 

  • Don’t want to turn on the oven to roast a small turkey breast. 
  • Don’t feel like taking the extra step of brining the turkey. 
  • Want to have a turkey on the table in less than an hour.
  • Love your Air Fryer so much that you make any and everything in it (this is me, this is me!)

This recipe works for bone-in or boneless turkey breast and requires no brining. 

How to cook a bone-in turkey breast in an air fryer

First, you want to make sure you have a fully defrosted turkey breast that will fit in your Air Fryer basket. Some of those bone-in breasts are huge and literally won’t fit in your everyday basket air fryer. I go for a breast that is 4 pounds or less. I suggest using an air fryer that is at least 5.3 quarts. 

Rub mayonnaise and seasonings all over the turkey breast. I also season under the skin.

How long to cook bone-in turkey breast in air fryer

Preheat your Air fryer to 360 degrees Fahrenheit. I lay my bone-in turkey breast on the side and cook for 25 minutes. After 25 minutes, I open the air fryer basket and flip it and cook it for an additional 25 minutes. Your turkey breast is done when it reaches an internal temperature of 165 degrees Fahrenheit on a quick read thermometer.  

raw turkey breast in air fryer basket
turkey breast in air fryer basket with thermometer testing meat

Allow your turkey breast to cool on a cutting board for a few 5-10 minutes before slicing.

Sliced Air fryer Turkey breast on cutting board

How to cook a 3 Pound Boneless Turkey Breast

My boneless turkey breast generally has a net around the meat. I like to keep the net on the meat so that the meat cooks together and slices better after cooking.

How long to cook a boneless turkey breast in the air fryer

Preheat your Air fryer to 360 degrees Fahrenheit. Season your turkey breast. Air fry on 360 degrees Fahrenheit for 1 hour, turning every 15 minutes. I find that my boneless breast takes a little longer than bone-in because it is wrapped in netting. Use a quick-read thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit.

raw boneless turkey breast in air fryer basket
cooked turkey breast in air fryer basket with thermometer sticking out

Allow your turkey breast to cool on a cutting board for a few 5-10 minutes and remove the net before slicing.

Sliced boneless Turkey breast

Tanya's Top Tips

These tips will help you make the most delicious turkey breast in the air fryer.

  • I use defrosted turkey breast so I can properly season it and have the seasonings stick to the meat. You can also choose to dry brine it and let it sit in the refrigerator for a few hours. I usually just season and get to cooking. 
  • I choose mayonnaise to coat the breast because I like the taste and the golden color it gives my breast. You could opt for a reduced amount of oil instead. 
  • I like to use this turkey breast for meal prep for sandwiches and wraps for the week. 
  • If making the boneless breast, be careful when removing the netting. Some meat may stick to the netting when removing.
  • Once the turkey breast is cooked, set it aside for 10 minutes to rest before slicing and serving. This allows the juices to be absorbed back into the turkey, leaving you with deliciously tender pieces of turkey.

Additional recipes

I hope you enjoy this recipe as much as we do, or are looking for more ways to cook a turkey breast, try these out:

How to serve turkey breast

If you need ideas of what to serve this with, try these:

Watch this full video tutorial and see how I make this turkey breast from start to finish.

How to store leftover turkey breast

To refrigerate: Keep any leftover turkey breast in an airtight container in the fridge for 3-4 days. Leftovers make a great addition to salads, soups, pasta dishes and sandwiches the next day.

To freeze: Once cooked and cooled, place the turkey into an airtight container and store in the freezer for up to 3 months. Defrost overnight in the refrigerator when you are ready to enjoy.

FAQs:

Is turkey breast healthy?

Yes, turkey breast is a really lean cut of meat, which makes a healthy option when choosing a roast.

How do you know turkey breast is cooked?

Cook turkey until it reaches an internal temperature of 165 degrees Fahrenheit.

Do I need to brine the turkey before cooking it in the air fryer?

No, I've never brined my turkey, as it's cooked in a delicious blend of spices that pack lots of flavor into the finished turkey breast. However, if you wish you can dry brine the turkey in the spices and leave it to rest in the fridge for a few hours before cooking.

Can you cook a frozen turkey breast in the air fryer?

I do not recommend it. I recommend fully thawing the turkey breast and adding seasoning to it before air frying. Cooking from frozen may result in the outside browning/cooking too fast while the inside comes to the correct temperature.

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

air fryer turkey breast on wooden board
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4.82 from 54 votes

Air Fryer Turkey Breast (Bone-In or Boneless)

Make juicy and delicious turkey breast right in your Air Fryer. Use bone-in or boneless turkey breast to make the perfect golden turkey breast in your Air Fryer.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: air fryer turkey breast, bone-in turkey breast
Servings: 10 people
Calories: 401kcal
Author: Tanya

Equipment

Ingredients

Bone-In Turkey Breast

Boneless Turkey Breast

Instructions

Bone-In Turkey Breast

  • Preheat air fryer to 360 degrees Fahrenheit.
  • Season turkey breast with mayonnaise, poultry seasoning, salt, garlic powder, and black pepper.
  • Place turkey breast in the air fryer basket on its side. Cook on one side for 25 minutes, flip, cook on the other side for 25 minutes or until internal temperature has reached a temperature of 165 degrees Fahrenheit.

Boneless Turkey Breast

  • Preheat your Air fryer to 360 degrees Fahrenheit.
  • Season your boneless turkey breast with mayonnaise, poultry seasoning, salt, garlic powder, and black pepper.
  • Air fry on 360 degrees Fahrenheit for 1 hour, turning every 15 minutes or until internal temperature has reached a temperature of 165 degrees Fahrenheit.

Video

Notes

*Cook times will vary depending on the size of your turkey breast.
*I find that my boneless breast takes a little longer than bone-in because of the way it is wrapped in the netting.
*Use a quick read thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit.

Nutrition

Calories: 401kcal | Carbohydrates: 1g | Protein: 69g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1191mg | Potassium: 781mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 92IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2mg

This post was originally published October 22, 2019. It has been updated with helpful information and storage tips.

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Pork Chop Seasoning Recipe

Prepare homemade pork chop seasoning in 5 minutes with pantry staple spices you have on hand already! With just the right amount of heat, you will elevate your pork chops, pork loin, or spare ribs to a whole new level of flavor. Whether you're grilling, baking, or pan-searing, this homemade pork chop seasoning will infuse your meat with a perfect balance of savory and spicy notes.

Mixed pork chop seasoning in a white bowl with a spoon.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This simple blend of herbs and spices packs a real flavor punch, adding intense smokey flavor to various pork dishes.

Use our homemade pork chop seasoning for pork, chicken, or steak or for adding a touch of spice to shrimp or your favorite fish. It also works a treat with vegetables too.

Once made, you’ll find a variety of uses for it. Try pork chop seasoning on these Perfect Sous Vide Pork Chops!

Mixed pork chop seasoning in a white bowl with a spoon.

Ingredients for pork chop seasoning

  • Paprika - Paprika adds a rich, smoky, and slightly sweet flavor to the seasoning. It also imparts a beautiful reddish color to the meat. You can use sweet paprika for a milder flavor or smoked paprika for a more intense smokiness.
  • Kosher salt & Black pepper
  • Chili powder - Chili powder adds a moderate level of heat and a depth of flavor. Ancho chili powder or chipotle powder can be used as alternatives for a slightly different smoky profile.
  • Garlic powder - Garlic powder contributes a robust garlic flavor without the moisture of fresh garlic. Use fresh garlic only if you're using this spice mixture right away and not wanting to store it.
  • Onion powder - Onion powder provides a sweet and savory onion flavor.
  • Dried thyme - Dried thyme imparts an earthy and slightly minty flavor. You can substitute it with dried rosemary, marjoram, or sage for a different herbaceous note.
  • Dried oregano - Dried oregano adds a Mediterranean flair with its earthy and slightly peppery taste. You can use dried basil, Italian seasoning, or dried rosemary as alternatives.
  • Cayenne pepper - Cayenne pepper provides the heat in the seasoning. Adjust the amount to control the spiciness level. You can substitute it with crushed red pepper flakes or a pinch of cayenne powder.
pork chop seasoning ingredients.

Tools needed for this recipe

  • Medium bowl
  • Airtight storage container

How To Make Homemade Pork Chop Seasoning

In a medium-sized bowl, combine the paprika, kosher salt, black pepper, chili powder, garlic powder, dried thyme, dried oregano, and cayenne pepper.

spices added to a bowl, not mixed.

Mix well until all the ingredients are well incorporated.

Mixed pork chop seasoning in a white bowl with a spoon.

Use to season your pork chops before cooking. Store in an airtight container in a cool, dry place for up to 6 months.

2 pork chops covered in homemade pork chop seasoning.

How to store seasonings

  • Airtight Containers: To maintain the freshness and flavor of your homemade pork chop seasoning, store it in an airtight container. Mason jars, glass spice jars, or plastic containers with tight-fitting lids work well. Store for 6-9 months.
  • Cool, Dark Place: Keep the seasoning in a cool, dark place away from direct sunlight and heat sources. Exposure to light and heat can degrade the quality of the spices over time.
  • Refrigeration or Freezing: While many spices can be stored at room temperature, if you live in a humid environment or want to extend the shelf life, you can refrigerate or freeze your homemade seasoning. Make sure it's in an airtight container to prevent moisture and odors from affecting the spices.

Using Pork Chop Seasoning

  1. Pork Chops: Of course, the primary use is for seasoning pork chops. Whether you're grilling, pan-searing, or baking them, this seasoning will add a delicious flavor boost to your pork chops.
  2. Pork Tenderloin: Season a whole pork tenderloin with your homemade blend before roasting it in the oven. It creates a flavorful crust on the exterior while keeping the interior tender and juicy.
  3. Spareribs: Rub the seasoning onto spareribs before slow-cooking them in the oven or on the grill. The spices will infuse the ribs with smoky and spicy goodness.
  4. Pulled Pork: Use the seasoning to flavor a slow-cooked pulled pork shoulder. It's perfect for sandwiches, tacos, or serving over rice.
  5. Roasted Vegetables and other Meats: This seasoning can also be used on other foods. Try it on roasted vegetables or poultry, or even put it on beef like burgers—the spice combo compliments many dishes.
Mixed pork chop seasoning in a white bowl with a spoon.

More delicious homemade seasonings!

FAQ's

Can I adjust the spiciness of the seasoning?

Yes, you can adjust the spiciness of the seasoning by varying the amount of cayenne pepper or chili powder you use. Start with a smaller amount and gradually add more to achieve your desired level of heat.

What do I do if my spices clump together?

If your spices become clumped together due to moisture exposure, you can break up the clumps using a fork or spice grinder. To prevent clumping, add a small amount of rice to the storage container.

Can I make a larger batch for future use?

To make a larger batch, simply scale up the ingredients. You can double or triple the quantities to prepare a bigger batch that can be stored for an extended period of time.

Is this pork chop seasoning suitable for a low-sodium diet?

While this seasoning does contain salt, you can reduce the salt content or use a low-sodium salt substitute to make it suitable for a low-sodium diet. Adjust the salt quantity to your dietary preferences.

Expert Tips

  • This seasoning mix is versatile and can be used on other meats such as chicken, beef, or vegetables for a spicy kick.
  • Adjust the amount of cayenne pepper to your taste if you prefer a milder or spicier seasoning.
  • This seasoning works great on baked pork chops.
  • Using 1 tablespoon of pork chop seasoning per 1 pound of pork is recommended.

Looking for more Pork Chop recipes? Try these out:

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

Mixed pork chop seasoning in a white bowl with a spoon.
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Pork Chop Seasoning

Prepare homemade pork chop seasoning in 5 minutes with pantry staple spices you have on hand already! Whether you're grilling, baking, or pan-searing, this homemade pork chop seasoning will infuse your meat with a perfect balance of savory and spicy notes.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: pork chop seasoning
Servings: 4 servings
Calories: 5kcal
Author: Tanya

Ingredients

Instructions

  • In a medium-sized bowl, combine the paprika, kosher salt, black pepper, chili powder, garlic powder, dried thyme, dried oregano, and cayenne pepper.
  • Mix well until all the ingredients are well incorporated.
  • Use to season your pork chops before cooking. Store in an airtight container in a cool, dry place for up to 6 months.

Notes

  • This seasoning mix is versatile and can be used on other meats such as chicken, beef, or vegetables for a spicy kick.
  • Adjust the amount of cayenne pepper to your taste if you prefer a milder or spicier seasoning.
  • This seasoning works great on baked pork chops.

Nutrition

Serving: 1tablespoon | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 862IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.4mg

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Creamy Bacon Gravy with Thick-Cut Bacon

Did someone say Bacon Gravy?!! The smokey richness of thick cut bacon crafted into a creamy gravy that you'll love on top of warm buttery biscuits. This gravy isn't limited to biscuits, but is equally wonderful on mashed potatoes or meatballs.

Bacon gravy served on top of biscuits.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

If you've stumbled upon this recipe, chances are you love bacon... and gravy! We all love a generous helping of sausage gravy over biscuits, and this bacon gravy with thick-cut bacon is just as indulgent and delicious as you can imagine.

Gravy should be a food group on its own. And if you love gravy, you'll love my Onion Gravy, my Grandma’s Giblet Gravy Recipe, and a gravy with drippings and this easy gravy without drippings.

Stirring the gravy with a wooden spoon.

Ingredients for Bacon Gravy

  • Thick Cut Bacon: The star of the show, bacon adds that smoky, salty flavor that makes this gravy so irresistible. The thick-cut bacon will also produce bacon grease, which is used to make the roux and provide flavor for the gravy.
  • All-purpose flour: Flour is used to create a roux, which serves as the thickening agent for the gravy. It gives the gravy its velvety consistency.
  • Light brown sugar: A touch of brown sugar adds a subtle sweetness that balances out the salty bacon flavor, creating a harmonious taste.
  • Milk: Milk is the liquid base of the gravy, providing creaminess and richness. Make sure to use whole milk for the best results.
  • Salt and pepper: These seasonings are the finishing touches that allow you to adjust the gravy's flavor to your preference. They enhance the overall taste of the gravy.
Bacon gravy ingredients.

Tools needed for this recipe

  • Large Skillet
  • Whisk
  • Wooden Spoon

How To Make Bacon Gravy

In a large skillet over medium heat, cook the bacon slices until they are fully cooked, about 8-10 minutes on each side. Once cooked, remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the skillet.

Frying pieces of bacon in a skillet.

Whisk the all-purpose flour into the bacon grease, whisking constantly to combine and create a roux. Cook for 1-2 minutes, then stir in the brown sugar.

Gradually whisk in the milk, whisking constantly to avoid any lumps.

Using a whisk to make a roux with the flour.

Cook the gravy, stirring frequently, until it thickens and becomes smooth, about 5-7 minutes.

Crumble the reserved bacon into small pieces and stir it into the gravy. Remove from the heat—season with salt and pepper.

Crumbled bits of bacon added to the gravy.

Serve the gravy hot over biscuits, mashed potatoes, or your favorite breakfast dish.

Stirring the bacon gravy with a wooden spoon.

How to store

Before storing, let the bacon gravy cool to room temperature. Then, place it in an airtight container and keep it in the refrigerator for 3-4 days.

Long-term storage: Leftover bacon gravy freezes well, as is an excellent option for future breakfasts! Let the gravy cool, then store it in a freezer-safe container for up to 3 months. Souper Cubes are a perfect option, as you can easily divide the gravy into portions.

Alternative ways to cook bacon

Don't let the cooking method prevent you from enjoying a country-style bacon gravy!

Oven-baked bacon: A perfect guide for making irresistible and crispy bacon in the oven.

Air fryer bacon: Utilize this kitchen appliance for quick and easy bacon in no time.

Turkey bacon in the oven: For a leaner bacon option, try turkey bacon.

For another SPECIAL treat, try my Million Dollar Bacon! This treat is the perfect mix of sweet, savory and salty.

Bacon gravy is served on top of biscuits.

How to serve bacon gravy

Now that you've made this delightful bacon gravy, it's time to enjoy it to the fullest.

Pour it generously over freshly baked biscuits for a hearty breakfast, smother it on creamy mashed potatoes, or even use it as a dipping sauce for fried chicken. The possibilities are endless, and the satisfaction is guaranteed.

FAQ's

Can I use regular bacon instead of thick cut bacon for bacon gravy?

Yes, regular-cut bacon can be used, just keep an eye on it, as its cooking time will be shorter and has a higher chance of burning. For this recipe, you will need to use more regular bacon to produce enough bacon grease.

Can I make bacon gravy ahead of time and reheat it?

Of course! Bacon gravy reheats well. Store it in an airtight container in the refrigerator and reheat it on the stovetop over low heat, stirring until warmed through.

Expert Tips

  • Do not use sugar-cured bacon, it sticks to the pan. Thick-cut bacon works best in this recipe.
  • You can thin the gravy with a little extra milk if it becomes too thick.
  • I tend to add one teaspoon of kosher salt and one teaspoon of ground black ground black pepper to season this gravy.

Looking for more breakfast related recipes? Try these out:

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

Bacon gravy served on top of biscuits.
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5 from 1 vote

Bacon Gravy

Did someone say Bacon Gravy?!! The smokey richness of thick cut bacon crafted into a creamy gravy that you'll love on top of warm buttery biscuits. Bacon gravy isn't limited to biscuits, but is equally wonderful on mashed potatoes or meatballs.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: bacon gravy
Servings: 4 servings
Calories: 256kcal
Author: Tanya

Equipment

  • Large Skillet
  • whisk (I suggest a heat safe whisk that won’t scratch your pan)
  • Wooden spoon

Ingredients

  • 4 slices of thick-cut bacon
  • ¼ cup all-purpose flour
  • 1 teaspoon light brown sugar
  • 2 cups milk
  • Salt and pepper to taste

Instructions

  • In a large skillet over medium heat, cook the bacon slices until they are fully cooked, about 8-10 minutes on each side. Once cooked, remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the skillet.
    4 slices of thick-cut bacon
  • Whisk the all-purpose flour into the bacon grease, whisking constantly to combine and create a roux. Cook for 1-2 minutes, then stir in the brown sugar.
    ¼ cup all-purpose flour, 1 teaspoon light brown sugar
  • Gradually whisk in the milk, whisking constantly to avoid any lumps.
    2 cups milk
  • Cook the gravy, stirring frequently, until it thickens and becomes smooth, about 5-7 minutes.
  • Crumble the reserved bacon into small pieces and stir it into the gravy. Remove from the heat—season with salt and pepper.
    Salt and pepper to taste
  • Serve the bacon gravy hot over biscuits, mashed potatoes, or your favorite breakfast dish.

Notes

  • Do not use sugar-cured bacon, it sticks to the pan. Thick-cut bacon works best in this recipe.
  • If the gravy becomes too thick, you can thin it with a little extra milk.
  • I tend to add 1 teaspoon kosher salt and 1 teaspoon black ground black pepper to season this gravy.

Nutrition

Serving: 1g | Calories: 256kcal | Carbohydrates: 13g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 38mg | Sodium: 292mg | Potassium: 264mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 211IU | Calcium: 154mg | Iron: 1mg

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Easy BBQ Air Fryer Ribs (Quick & Tender )

These Tender and Saucy BBQ Air Fryer Ribs are the perfect quick and easy recipe for pork ribs. These ribs can be ready for your dinner table in less than 40 minutes and are full of amazing flavor.

air fryer ribs stacked with bbq sauce dripping from brush

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Every once in a while, someone in my family gets a hankering for ribs. Before, we would drive to a BBQ restaurant. However, now I believe it would be better to prepare ribs at home.

My initial rib recipe would have me cook ribs low and slow in the oven. But one day, I said…let’s try these ribs in the air fryer. We all agreed that air fryer ribs are pretty darn good. 

The benefit of ribs in the air fryer is that they cook quickly and easily. They are tender and juicy ribs, with a bit of tug but do not fall off the bone. If fall-off-the-bone ribs are more your speed, I suggest another cooking method.  

Ingredients for BBQ Ribs

  • Pork Baby Back Ribs - Baby back ribs are tender and lean, coming from the upper ribcage of the pig.
  • BBQ Seasoning - I love my homemade BBQ seasoning for these ribs but feel free to use your favorite store-bought brand.
  • BBQ Sauce - Another shout-out to my homemade sticky BBQ sauce. You can use your favorite BBQ Sauce. I'll occasionally use Sweet Baby Ray's.

How to make Ribs in an Air Fryer

First, cut a full rack of pork baby back ribs in half to fit into the air fryer basket. Then, remove the membrane from the back of the ribs.

hand removing membrane from the back of ribs

Then season the ribs with your favorite BBQ spice rub, covering both sides of the ribs.

ribs on board seasoned with bbq rub

Preheat the air fryer to 380 degrees Fahrenheit for a few minutes, then place the ribs in the basket, meat side down, and cook for 20 minutes. 

ribs in air fryer basket meat side down

Once the 20 minutes is up, grab a pair of tongs, flip the ribs over, and cook for an additional 10 minutes at 380 degrees Fahrenheit.  

Once the timer is up, open the basket and cover the ribs with your favorite BBQ sauce.

ribs in air fryer basket with sauce being brushed on it

Close the Air Fryer basket and cook for 5 minutes at 400 degrees Fahrenheit. 

finished bbq ribs in air fryer basket

Remove and allow the ribs to rest for a few minutes. Feel free to cover it with additional BBQ sauce if you like saucy ribs. 

ribs on white cutting board already cut into sections

Tanya's Tips

  • For a deeper flavor infusion, marinate the ribs with the BBQ rub for at least 2 hours or overnight in the refrigerator before air frying. This extra time allows the spices to penetrate the meat, providing a more flavorful result.
  • Using a meat thermometer ensures the ribs reach a safe and juicy internal temperature. I prefer to cook ribs to a higher internal temperature of around 190°F to 203°F (88°C to 95°C).
  • Baste the ribs with some BBQ sauce during the last 5-10 minutes of cooking. Avoid basting too soon, as the sugar in the BBQ sauce may burn if exposed to heat for too long.

Flavor Variations

  • Honey Garlic Ribs: Swap out the BBQ rub and sauce for a honey garlic glaze. Combine honey, minced garlic, soy sauce, and a touch of ginger to create a sweet and savory coating for your ribs. Brush the glaze on the ribs during the last few minutes of cooking to avoid burning.
  • Spicy Chipotle Ribs: For a spicy kick, create a chipotle rub using ground chipotle powder, smoked paprika, brown sugar, onion powder, garlic powder, salt, and black pepper. You could also blend a couple of canned chipotle peppers in adobo sauce with your BBQ sauce for extra heat and smokiness.
  • Carolina Gold BBQ Ribs: For a unique twist, consider creating a Carolina Gold BBQ sauce variation for your ribs. After preparing and air frying your ribs as usual, during the last 5-10 minutes of cooking, generously brush them with Carolina Gold BBQ Sauce, allowing it to caramelize slightly, imparting a tangy and sweet flavor with a hint of mustard tang. The Carolina Gold BBQ Sauce can also be offered on the side for extra dipping.

How to store

To refrigerate: These ribs are best consumed immediately but can be stored in an airtight container in the refrigerator for up to 3-4 days.

To freeze: After cooking, allow the ribs to cool to room temperature before wrapping them tightly with plastic wrap or aluminum foil to preserve their moisture and flavor. After wrapping, put them in a sealed bag, mark them with the date, and keep them in the freezer for 3 months.

To reheat: When you're ready to eat the ribs, it's best to thaw them in the refrigerator overnight, then reheat them in the oven at 350°F until they're warmed through or in the air fryer at 350°F for about 7-8 minutes.

And there you have it, amazing tender BBQ ribs.

Looking for more air fryer recipes? Try these out:

These ribs are great served with these recipes:

How long do ribs take in an air fryer?

Ribs in an air fryer typically take about 30 minutes at 380°F, depending on the thickness and your preferred level of doneness.

Should I cook ribs in foil in the air fryer?

I don't use foil for this method. The ribs remain tender and juicy without the foil.

This Recipe has a full Length Video Tutorial. You can watch the full video on YouTube by clicking HERE.

ribs that were made in the air fryer sitting on a white platter
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4.71 from 124 votes

Easy BBQ Air Fryer Ribs

These tender and saucy bbq ribs come out perfect when cooked in the air fryer. Make air fryer ribs in less than 40 minutes. It’s perfect for any weeknight meal.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer ribs
Servings: 4 people
Calories: 576kcal
Author: Tanya

Equipment

Ingredients

  • 1 3 lb rack of pork baby back ribs cut in half, membrane removed
  • 3 Tablespoon bbq rub
  • ½-1 cup bbq sauce

Instructions

  • Season the ribs with bbq spice rub, covering both sides of the ribs.
  • Preheat the air fryer to 380 degrees Fahrenheit for a few minutes, then place the ribs in the air fryer basket, meat side down and cook for 20 minutes.
  • Once the 20 minutes is up, grab a pair of tongs and flip the ribs over, and cook for an additional 10 minutes on 380 degrees.
  • Once the timer is up, open the basket and cover with the bbq sauce. Return to Air fryer and cook for 5 minutes on 400 degrees Fahrenheit.
  • Remove and allow the ribs to rest for a few minutes. Feel free to cover with additional bbq sauce if you like saucy ribs.

Video

Notes

  • The cook times in this recipe are for pork baby back ribs. Beef ribs will likely take longer to cook.
  • I used my large air fryer (5.3qt) to ensure all my ribs would fit into the basket.

Nutrition

Calories: 576kcal | Carbohydrates: 22g | Protein: 42g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 557mg | Potassium: 688mg | Fiber: 2g | Sugar: 12g | Vitamin A: 419IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 6mg

This recipe post was originally posted on January 14, 2020. It has been updated with additional helpful information and suggestions.

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Cranberry Moscow Mule

Get into the festive spirit with a Cranberry Moscow Mule garnished with fresh tart cranberries and lime. As cranberries take center stage in winter dishes and decor, why not in our cocktails too? This cocktail variation is soon to be your new winter favorite. This post is for persons over the age of 21.

cranberry Moscow mule garnished with cranberries.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

The cranberry Moscow mule, where cranberries and ginger beer come together in a tart and spicy beverage. Brighten those flavors with a burst of lime juice. Don't let the spicy ginger beer scare you, you can also use ginger ale for a smoother taste.

A classic Moscow mule contains vodka, ginger beer, and lime juice. This spin with the addition of cranberry juice and cranberries, makes this the perfect cocktail for the Holidays.

For more cranberry favorites this season, try my Cranberry Sauce, a refreshing Homemade Cranberry Lemonade, or a lighter Cranberry Pecan Apple Salad.

cranberry Moscow mule garnished with cranberries.

Ingredients

  • Vodka - I used Ketel One Vodka, but you can use your favorite brand.
  • Cranberry juice - Pure cranberry juice is ideal, try to avoid cranberry fruit cocktail as it contains more sugar and other fruit juices.
  • Lime juice - Freshly squeezed lime juice will give you the best and freshest lime flavor.
  • Ginger beer - Use your favorite brand of Ginger Beer. If you don't have access to ginger beer but would still like a delicious cocktail, use ginger ale instead. You could also use my homemade Ginger Beer, which does not have fizz, just great flavor.
  • Garnish - Cranberries and a fresh lime wheel or wedge as a garnish. Using frozen cranberries will also help in keeping your drink cold.
cocktail moscow mule in a shaker glass.

Tools needed for this recipe

  • Cocktail Shaker
  • Mule Mug

How To Make A Cranberry Moscow Mule

Start by filling a copper mug or a highball glass with ice cubes to chill it.

In a cocktail shaker, combine the vodka, cranberry juice, and lime juice. Shake well to mix.

Pouring the cocking into a glass from the cocktail shaker.

Strain the shaken mixture into your prepared glass filled with ice.

Top the glass with ginger beer and gently stir to combine all the ingredients.

Canned ginger beer being poured in the glass.

Garnish with a few frozen cranberries. Serve immediately and enjoy.

Recipe Variations

This cocktail is bright and refreshing but there are different ways to make this based on your preferences, feel free to try a couple of these suggestions:

  • Cranberry Orange - Add orange juice or a splash of orange liqueur, then garnish with an orange peel twist.
  • Cranberry Pomegranate - Mix the cranberry juice with pomegranate juice and garnish with pomegranate arils.
  • Cranberry Mint - Muddle fresh mint leaves in the bottom of the glass before filling, then garnish with mint leaves.
  • Cranberry Apple - Use apple juice or cider in combination with cranberry juice. Garnish with a dried apple slice.

Cranberry Moscow Mules for a crowd

Planning a party? You can prep this cocktail in advance for a crowd! Don't forget to scale the recipe up first.

Step 1: Mix the vodka, cranberry juice, and lime juice in a pitcher.

Sept 2: Fill each glass (mason jars are cute for this!) with ice then the cocktail mix. Serve with a can of ginger beer or ginger ale and let your guests fill as they desire. Or you can simply fill the glass with ginger beer before serving.

Offer a tray of different garnishes so your guests can make their cocktail unique.

cranberry Moscow mule garnished with cranberries.

Expert Tips for the perfect cranberry moscow mule

  • Feel free to adjust the lime juice or cranberry juice to suit your personal taste. If you prefer a sweeter drink, you can even add a splash of simple syrup.
  • The type of ginger beer you use can significantly impact the flavor of your Moscow Mule. For a spicier kick, opt for a ginger beer with a strong ginger flavor; for a milder experience, choose a lighter, more carbonated variety.

FAQ's

Why are mules served in copper mugs?

Using copper mugs isn't only appearing and easily noticed as the signature of a Moscow Mule, but the copper is quick to chill your drink and keep it cold. It's also said that copper enhances the flavors of vodka and ginger beer. This sounds like a good time for some experiments!

Can I make a cranberry Moscow mule non-alcoholic?

Yes! You can easily replace the vodka with a non-alcoholic variety. Clean Co. makes a delicious vodka alternative that would work well in this cocktail. Do note that ginger beer is non-alcoholic despite having 'beer' in its name.

Looking for more cocktail recipes? Try these out:

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

cranberry Moscow mule garnished with cranberries.
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Cranberry Moscow Mule

Get into the festive spirit with a Cranberry Moscow Mule garnished with fresh tart cranberries and lime. As cranberries take center stage in winter dishes and decor, why not in our cocktails too? This cocktail variation is soon to be your new winter favorite.
Prep Time10 minutes
Total Time10 minutes
Course: Cocktails
Cuisine: American
Keyword: cranberry moscow mule
Servings: 1 serving
Calories: 199kcal
Author: Tanya

Equipment

Ingredients

  • 2 Ounces vodka
  • 2 Ounces cranberry juice
  • ½ Ounce lime juice
  • 4 Ounces of Ginger beer
  • Frozen Cranberries for garnish

Instructions

  • Start by filling a copper mug or a highball glass with ice cubes to chill it.
  • In a cocktail shaker, combine the vodka, cranberry juice, and lime juice. Shake well to mix.
  • Strain the shaken mixture into your prepared glass filled with ice.
  • Top the glass with ginger beer and gently stir to combine all the ingredients.
  • Garnish with a few frozen cranberries. Serve immediately and enjoy.

Notes

  • Feel free to adjust the lime juice or cranberry juice to suit your personal taste. If you prefer a sweeter drink, you can even add a splash of simple syrup.
  • The type of ginger beer you use can significantly impact the flavor of your Moscow Mule. For a spicier kick, opt for a ginger beer with a strong ginger flavor; for a milder experience, choose a lighter, more carbonated variety.

Nutrition

Serving: 1g | Calories: 199kcal | Carbohydrates: 18g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 33IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 0.4mg

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Mashed Red Skinned Potatoes

Red skinned potatoes make a delicious mashed potato. When making this easy mashed red skinned potatoes recipe, I infuse the melted butter and milk with garlic to add an extra layer of flavor.

A bowl of mashed red skinned potatoes garnished with finely chopped chives.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Regular visitors to my blog will know that I love a good mashed potato. When it comes to an easy vegetable side dish I really don't think you can beat the humble mashed potato. Aside from tasting great, these garlic mashed red potatoes are versatile and pair well with a variety of meat, seafood, and vegetable-based main dishes.

These simple mashed red skinned potatoes require very little hands on preparation and can be cooked and on the table in just 30 minutes. Making this the ideal veggie side for mid week dining.

I like a creamy mashed potato, but as there's so much fiber and nutrients in the skin of a red potato I prefer to leave them on, giving the potatoes a more rustic texture. However, you can peel the potatoes for a smoother mash if you prefer.

Love mashed potatoes, then try some of my favorite recipes, my Garlic Mashed Potatoes, Creamy Slow Cooker Mashed Potatoes, Instant Pot Mashed Potatoes and Microwave Mashed Potatoes, and finally my Mashed Sweet Potatoes which can be sweet or savory!

Ingredients

Here's what you will need to make the best mashed red skinned potatoes:

  • Red skinned potatoes - or any other variety of potato that's good for mashing, like Russets or Yukon Gold.
  • Milk - I use whole milk or half and half for creamy mashed potatoes.
  • Unsalted butter - if using salted butter, cut back on the salt.
  • Garlic - only use fresh garlic as it has the best flavor for infusing the milk.
  • Kosher salt
  • Chives - to garnish.
Mashed red skinned potatoes recipe ingredients set into individual bowls.

How to make mashed red skinned potatoes

Place the cut red potatoes in a large pot and add enough water to cover the potatoes completely. Stir in a generous pinch of kosher salt.

Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes or until the potatoes are tender and easily pierced with a fork.

A Dutch oven filled with chopped red skinned potatoes, covered in water.
A Dutch oven filled with cooked and drained red skinned potatoes.

Drain the cooked potatoes in a colander and return them to the pot.

Mash the potatoes using a potato masher or a hand mixer on low speed. Set aside.

A Dutch oven filled with cooked red skinned potatoes being mashed with a potato masher.
A small saucepan filled with melted butter and milk.

Combine the milk, butter, and smashed garlic cloves in a small saucepan. Warm over low heat, allowing the garlic to infuse the milk. Once the milk is warm and the butter is melted, remove from heat and set aside.

Add the butter to the potatoes and mash using a potato masher or a hand mixer on low speed.

Gradually add the garlic-infused milk, a little at a time, while mashing the potatoes until they are smooth. You may not need to use all the milk, so add it until you reach your desired consistency.

Sour cream being stirred through red skinned mashed potatoes.

Stir in the sour cream and mix until well incorporated. Season the mashed potatoes with additional kosher salt to taste. Garnish with a sprinkle of chopped chives before serving.

Expert Tips

These tips will help you make the best red-skin mashed potatoes you've ever tried. 

  • Cut the potatoes into even-sized chunks; that way, they cook evenly.
  • The potatoes can be left unpeeled for a rustic texture or peeled for a smoother mash.
  • I've used a hand potato masher, but a potato ricer will give you even fluffier mash.
  • Check the potatoes for seasoning before serving, and add a little more salt if required.
  • Don't over-mash or beat the potatoes, as they will start to become thick and gluey.
A bowl of mashed red skinned potatoes garnished with finely chopped chives.

Flavor variations!

  • For a richer flavor, you can replace milk with heavy cream.
  • Stir through some finely sliced green onions which can be warmed up with the butter and milk.
  • For a mustard mash, add 1-2 teaspoons of Dijon mustard.
  • Fresh herbs work a treat with mashed potatoes, try finely chopped chives or parsley.
  • Add some shredded sharp cheddar cheese for cheesy red-skin mashed potatoes and allow the cheese to melt through the warm potatoes.

How to serve microwave mashed potatoes

Mashed potatoes are a versatile side dish that can be served at any time. They taste great with meat, fish, seafood, and vegetable based main dishes. Try it with my Braised Chicken Thighs, Roast Chicken, Brown Stew Chicken, Sous Vide Pork Chops, Turkey Burgers Air Fryer Meatloaf, or my Air Fryer Whole Fish.

A bowl of mashed red skinned potatoes garnished with finely chopped chives.

How to store

Make ahead: Mashed potatoes are a great make-ahead side dish; they can be prepared a day in advance and stored in the refrigerator until you are ready to warm up and serve. Mashed red-skinned potatoes are the perfect addition to the Thanksgiving, Christmas, or any other holiday table.

To refrigerate: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place in a small pan on the stovetop or heat up in the microwave. You can add a splash of milk or water to loosen the potatoes if required.

FAQs

What are the best potatoes for mashing?

Look for potatoes with a high starch content as they are great at absorbing the melted butter and milk and give you fluffy mashed potatoes, Russet or Idaho Potatoes are ideal. Yukon Gold is a great all round potato and results in slightly denser mashed potato.

Can you over mash potatoes?

Yes , don't over mash and/or beat potatoes or you will end up with thick, gluey and sticky mashed potato. I like to use a hand masher or potato ricer, which will result in fluffy mashed potatoes.

Is it OK to eat the skin of red potatoes?

Yes, you can scrub the skins and leave them on, or peel the skin off the potato. It is entirely down to personal choice. The skin of a potato is high in fiber, B vitamins, and minerals.

If you have tried this mashed red skinned potatoes recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A bowl of mashed red skinned potatoes garnished with finely chopped chives.
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5 from 1 vote

Mashed Red Skinned Potatoes

Mashed red skinned potatoes where the melted butter and milk is warmed up and infused with garlic to add an extra layer of flavor. Leave the skins on the potatoes for a rustic texture, or peel for a creamy smooth mash.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: best mashed red skinned potatoes, easy mashed red skinned potatoes, garlic red skin mashed potatoes, how long to boil red potatoes for mashed potatoes
Servings: 4
Calories: 370kcal
Author: Tanya

Equipment

  • Large pot
  • Small saucepan
  • Colander
  • Potato masher or hand mixer
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Chopping knife
  • Cutting Board
  • Serving dish

Ingredients

  • 2 ½ lbs red potatoes skin on, scrubbed clean and cut into 1-inch pieces
  • ½ cup milk
  • 6 Tablespoons unsalted butter cut into ½ inch pieces
  • 2 cloves garlic smashed
  • 1 ½ teaspoons kosher salt or to taste
  • chopped chives for garnish

Instructions

  • Place the cut red potatoes in a large pot and add enough water to cover the potatoes completely. Stir in a generous pinch of kosher salt.
  • Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
  • Drain the cooked potatoes in a colander and return them to the pot. Mash the potatoes using a potato masher or a hand mixer on low speed. Set aside.
  • Combine the milk, butter, and smashed garlic cloves in a small saucepan. Warm over low heat, allowing the garlic to infuse the milk. Once the milk is warm and the butter is melted, remove from heat and set aside.
  • Add the butter to the potatoes and mash using a potato masher or a hand mixer on low speed.
  • Gradually add the garlic-infused milk, a little at a time, while mashing the potatoes until they are smooth. You may not need to use all the milk, so add it until you reach your desired consistency.
  • Stir in the sour cream and mix until well incorporated. Season the mashed potatoes with additional kosher salt to taste. Garnish with a sprinkle of chopped chives before serving.

Notes

  • For a richer flavor, you can replace milk with heavy cream.
  • The potatoes can be left unpeeled for a rustic texture or peeled for a smoother mash.

Nutrition

Calories: 370kcal | Carbohydrates: 47g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 937mg | Potassium: 1347mg | Fiber: 5g | Sugar: 5g | Vitamin A: 594IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 2mg

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Honey Roasted Carrots

Elevate the humble carrot with this simple Honey Roasted Carrots recipe. I slice the carrots before coating them in a delicious glaze of melted butter, honey, and brown sugar. Once you've tried these candied carrots, you won't return to plain old boiled ones!

A bowl filled with sliced honey roasted carrots.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

With this honey glazed carrots recipe, hands on prep time is minimal. Once coated in the buttery, honey mixture the oven does all the hard work, leaving you to get on with preparing the rest of the meal.

Roasting vegetables give them a wonderful flavor and these easy roasted carrots taste so much better regular boiled carrots. Roasting caramelizes the carrots a little, bringing out the natural sugars in this humble root vegetable.

Try some of my favorite vegetable side dish recipes, my Marinated Air Fryer Vegetables, Air Fryer Roasted Carrots, Southern Candied Sweet Potatoes, and my Air Fryer Corn on the Cob.

Ingredients

Here's what you will need to make these easy honey roasted carrots:

  • Carrots - I scrubbed the carrots and left the skin on.
  • Unsalted butter - if using salted butter, cut back on the salt.
  • Honey - I find runny honey works best.
  • Light brown sugar
  • Kosher salt
  • Black pepper
Honey roasted carrots recipe ingredients set into individual bowls.

How to make honey roasted carrots

Preheat your oven to 400°F (200°C). Spray a 2-quart baking dish with cooking spray or line it with parchment paper and set aside.

Add the carrots, melted butter, honey, light brown sugar, salt, and pepper in a mixing bowl.  Toss everything together until the carrots are well-coated with the mixture.

Spread the coated carrots in a single layer in the prepared baking dish.

Sliced carrots on a wooden cutting board with whole carrots set alongside.

Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time to ensure even roasting.

Serve and enjoy.

Oven proof dish filled with honey roasted carrots.

Expert Tips

These tips will help you make the best honey roasted carrots you've ever tried. 

  • Cut the carrots into even sized slices, that way they cook evenly.
  • Feel free to peel or not peel the carrots. I leave them unpeeled for this method. 
  • For firmer carrots, cook the carrots for less time. 
A bowl filled with sliced honey roasted carrots.

Flavor variations!

  • You can use baby carrots, but keep in mind that the cooking time will vary, as well as the flavor.
  • Serving to vegan diners, swap the honey for maple syrup and the butter for a dairy-free alternative.
  • Add a touch of spice like cumin seeds, ground cumin, cinnamon, or nutmeg to the honey butter glaze.
  • Finish the carrots with a garnish of freshly chopped parsley, thyme, or chives just before serving.
  • This method would work equally well with parsnips, beets, pumpkin, butternut squash, or sweet potatoes. All you need to do is adjust the cooking times depending on the cooked vegetable.
A bowl filled with sliced honey roasted carrots.

How to serve honey roasted carrots

Candied carrots are a delicious and versatile side dish that can be served at any time of the year with a variety of meat, fish, seafood, and vegetable based main dishes. I like to serve them with my Air Fried Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, Sous Vide Pork Chops, Air Fryer Meatloaf, Roasted Air Fryer Turkey Breast, or my Air Fryer Whole Fish.

How to store

Make ahead: You can get ahead and coat the carrots in the honey mixture hours before serving. Then, all you need to do is place them in the oven to roast when ready to eat. This makes them the perfect addition to the Thanksgiving, Christmas, or any other holiday table.

To refrigerate: Store leftover carrots in an airtight container in the refrigerator for up to 3 days. Reheat them in a small pan on the stovetop or microwave.

To freeze: Honey-roasted carrots can be cooked, cooled, and placed in an airtight container in the freezer for up to 3 months.

A bowl filled with sliced honey roasted carrots.

FAQs

Is it best to peel carrots before roasting?

No, you can leave the carrots with the skin on as I have done here, or peel it off. It is entirely down to personal preference.

Do you need to parboil carrots before roasting?

As I slice the carrots before roasting, there is no need to parboil them first. The honey butter glaze ensures the carrots don't dry out in the hot oven.

If you have tried this honey-roasted carrot recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A bowl filled with sliced honey roasted carrots.
Print Recipe
5 from 1 vote

Honey Roasted Carrots

Elevate the humble carrot with this Honey Roasted Carrots recipe. Sliced carrots are coated in a delicious glaze of melted butter, honey and brown sugar before being roasted in a hot oven.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: best honey roasted carrots, candied carrots, easy honey roasted carrots, glazed carrots
Servings: 4
Calories: 141kcal
Author: Tanya

Ingredients

  • 1 lb carrots rinsed, scrubbed and sliced in ¼ inch rounds
  • 2 tablespoon unsalted butter melted
  • 2 tablespoon honey
  • 1 tablespoon light brown sugar
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  • Preheat your oven to 400°F (200°C). Spray a 2-quart baking dish with cooking spray or line with parchment paper and set aside.
  • In a mixing bowl, add the carrots, melted butter, honey, light brown sugar, salt, and pepper.  Toss everything together until the carrots are well-coated with the mixture.
  • Spread the coated carrots in a single layer in the prepared baking dish.
  • Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time to ensure even roasting.
  • Serve and enjoy.

Notes

  • For firmer carrots, cook carrots for less time. 
  • Feel free to peel or not peel the carrots. I leave them unpeeled for this method. 
  • You can use baby carrots, but keep in mind that the cooking time will vary, as well as the flavor.

Nutrition

Calories: 141kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 516mg | Potassium: 377mg | Fiber: 3g | Sugar: 17g | Vitamin A: 19121IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 0.4mg