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Jalapeno Aioli (Mayo) with Cilantro and Lime

By 2 Comments

Ready in about ten minutes, Jalapeno Aioli is simple to make, using simple ingredients, ad it’s simply crazy good with flavor. Use as a dipping sauce, drizzle some over your next burger, or over Mexican food to change up your taco game. Let’s take a look.

jalapeno aioli in a black bowl with cilantro, fresh limes and jalapeno

Technically, aioli must contain garlic to officially be called an aioli. But for this recipe, we’re throwing caution to the wind and creating a creamy, sassy magical sauce that you’ll want to serve over and over again.

Any aioli recipe goes well with just about anything from fried foods to poached meats to even raw vegetables.

And with this spicy version the sky is the limit to its uses.

Using purchased mayonnaise makes this a quick fix. The heat comes from diced jalapeno peppers, and adding a squeeze of lime and chopped cilantro makes this a winner.

Let’s take a look at how to make simple jalapeno mayonnaise.

Ingredients You’ll Need

Ingredients to make jalapeno aioli
  • Cilantro
  • Jalapeno Pepper
  • Lime
  • Purchased Mayonnaise
  • Salt and Pepper

Ingredient Substitutions and Swaps

  • Mayonnaise: Substitute reduced-fat mayonnaise to save calories and fat grams. And instead of bought mayonnaise, you most certainly can make homemade to make jalapeno mayonnaise. I like this article from Epicurious.
  • Cilantro: If you simply don’t like cilantro, omit it. Add a good amount of chopped fresh chives as a substitute.
  • Jalapeno Pepper: Substitute Serrano Chile peppers for the Jalapeno peppers, keeping in mind that Serrano chile peppers are hotter than jalapenos.

How To Make Jalapeno Aioli (Jalapeno Mayonnaise)

Adding chopped jalapeno to mayonnaise
  • Step 1: Place mayonnaise in a medium bowl and then add diced jalapeno peppers. A small dice works well here to maximize flavor.
Adding cilantro to mayonnaise to make jalapeno dipping sauce
  • Step 2: Add chopped cilantro to the jalapeno mayonnaise.
Adding lime juice and salt and pepper to jalapeno mayo dip
  • Step 3: Add lime juice and salt and pepper
stirring ingredients to make jalapeno aioli

Step 4: Stir until well blended.

Tips and FAQ’s

How Can I Tame The Heat Level Of A Jalapeno Pepper?

The heat from any chile pepper comes from the veins and the seeds. Those can be easy to remove in a sturdy jalapeno pepper. Just cut the top off the pepper and insert the handle of a skinny spoon or fork and use it to scrape out the seeds and veins. All you have left is that wonderful jalapeno flavor, and a milder jalapeno mayo.

What’s The Difference Between Aioli and Mayonnaise?

Mayonnaise is made by simply emulsifying oil into egg yolks. Whereas, Aioli is made by adding a garlic paste to this mixture.

What Do You Do If This Mayo Is Too Spicy?

Did you happen to get an extra hot jalapeno pepper which created a sauce that’s too spicy? Add more acid. Either more lime juice or even a splash of vinegar. It will trick your taste buds into a milder experience.

Make Ahead and Storage

  • Make this jalapeno aioli a day ahead of when you’re planning on serving. It’s one of those recipes that will benefit from an evening in the refrigerator for the flavors will marry.
  • Storage: Jalapeno Mayo will keep in the refrigerator for about 5 days. Store in an airtight container.

Tips For Success:

  • Knife Skills: This is a good recipe to practice those knife skills. Chop the jalapeno pepper into small pieces and as evenly as you can. The same goes with the cilantro. Small pieces will distribute flavor more evenly.
  • Purchase a name brand, good quality mayo to make this recipe. As we learned in Culinary School, quality ingredients make for quality recipes.

How To Use Jalapeno Aioli

Colorado Burger with Jalapeno Aioli and crinkle fries

Jalapeno Aioli is a great topping for a Burger. How do you build that burger?

  • Grill quarter pound burgers using prime grade ground beef.
  • Add a slice of fresh tomato.
  • One slice of bacon that’s been broken in half.
  • American or cheddar cheese.
  • Two thin slices of avocado.
  • And top with a dollop of Jalapeno Mayo.
  • And don’t forget to dip those fries in the aioli.

Recipe for Jalapeno Mayonnaise

Jalapeno lime aioli

I hope you give this jalapeno mayo recipe a try. Its fresh and just right spicy.

Looking for more spicy aioli recipes? Don’t miss this one for Chipotle Mayo.

And if you’re looking for more spicy recipes for your meal plan, take a look at my Mexican Food Category. You’ll find lots of fun recipes, including the most popular on my site for Hatch Green Chile with Pork.

More Recipes Using Jalapeno Peppers

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

jalapeno aioli in a black bowl with cilantro, fresh limes and jalapeno
Print Recipe
5 from 2 votes

Jalapeno Aioli (Mayonnaise) Recipe

Ready in about 10 minutes, Jalapeno Aioli is simple to make, using simple ingredients, that's simply crazy good with flavor. Use as a dipping sauce, drizzle some over your next burger, or over Mexican food to change your taco game. Let's take a look.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Servings: 12
Calories: 128kcal
Author: Lea Ann Brown

Ingredients

  • 1 large jalapeño pepper diced. Or a serrano chile pepper.
  • 1 tablespoon ime juice fresh squeezed
  • 1 cup mayonnaise store bought or homemade
  • ¼ cup cilantro leaves chopped
  • ¼ teaspoon kosher salt
  • fresh ground black pepper to taste

Instructions

  • Place mayonnaise in a medium bowl and then add diced jalapeno peppers. A small dice works well here to maximize flavor.
  • Add chopped cilantro to the jalapeno and mayonnaise.
  • Add lime juice and salt and pepper
  • Stir until well blended.

Notes

Make this jalapeno aioli a day ahead of when you’re planning on serving. It’s one of those recipes that will benefit from an evening in the refrigerator fo the flavors will marry.
This is a good recipe to practice those knife skills. Chop the jalapeno pepper into small pieces and as evenly as you can. The same goes with the cilantro. Small pieces will distribute flavor more evenly.
Jalapeno Aioli will keep in the refrigerator for about 5 days. Store in an airtight container.
CULINARY SCHOOL TIPS
The heat from any chile pepper comes from the veins and the seeds. Those can be easy to remove in a sturdy jalapeno pepper. Just cut the top off the pepper and insert the handle of a skinny spoon or fork and use it to scrape out the seeds and veins. All you have left is that wonderful jalapeno flavor, with just a little bit of heat.
Did you happen to get an extra hot jalapeno pepper which created a sauce that’s too spicy? Add more acid. Either more lime juice or even a splash of vinegar. It will trick your taste buds into a milder experience.
 

Nutrition

Calories: 128kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 167mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg

Jalapeno Aioli … It’s Whats for Dipping and Dollop-ing

Giada’s Ground Chicken Chili with White Beans

By 24 Comments

This unique ground chicken chili will become a family favorite. This is no ordinary chicken and white bean chili recipe. Made very special with Swiss chard and plenty of Italian flavors, the combination makes one great bowl of soup.

One can never have too many chili recipes. Take a look at my recipe for Hatch Green Chili with Pork.

Italian White Bean Chili topped with grated parmesan and garnished with parsley

Giada served this up a couple of months ago on her show, Giada at Home.  I went to Food Network and bookmarked the recipe and vowed to give it a try. It’s so delicious I couldn’t wait to share it with you.

The unique combination of the flavors march right up the aisle, all the way to the altar, and to everyone’s surprise, and without much ceremony, join in holy matrimony. A fusion of flavors that you’ll find irresistible.

What Makes This Ground Chicken Chili Unique?

  • This Italian version brings us a delicious version using Italian spices for an out of this world flavor experience.
  • Swiss chard: I’ve never seen Swiss chard in a chili, which is about the most beautiful vegetable to prepare. With it’s deep rich green leaves and vivid red veins and stalks, it just makes you feel good about cooking with it. 
  • Parmesan Cheese. Another unique ingredient for chili. After all, to us here in the Wild West, chili usually comes with ground beef, tomatoes, pinto beans and topped with grated cheddar.
  • Sweet Corn: Adds a nice crunch and truly makes this fusion chili recipe.
  • Ground Chicken: I love cooking with a package of ground chicken. Lighter than ground beef, it still brings a great flavor to this dish.
  • Creamy White Beans bring the texture and even more health benefits.

We truly thought this was the best ground chicken chili recipe we’ve had.

Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make italian white bean chicken chili
  • Cannellini White Beans: Using canned beans makes this recipe a quick fix.
  • Ground Chicken: You can use a blend of ground chicken, or ground chicken breast.
  • Swiss Chard; Is mild in flavor, easy to prep. It’s flavor is not as intense as kale and more delicate with texture.
  • Frozen Corn
  • Parmesan Cheese
  • Flat Leaf Parsley

See recipe card for complete list of ingredients and quantities.

About Ground Chicken: Using ground chicken can be a nice break from ground beef. It’s lighter in taste, fat and calories and holds up in the heartiest of recipes. Unless labeled as ground chicken breast, ground chicken is made with both dark and white meat. I prefer the blend as adding a little fat equals a moist texture and more flavor.

Spices You’ll Need

spices to make Italian white bean chicken chili
  • Ground Cumin: Cumin is a warming spice that bring an earthy and citrus note to this chili.
  • Fennel Seed: I love using fennel seeds in Italian recipes. They have a sweet, licorice flavor that will bring a sweet taste to recipes.
  • Dried Oregano
  • Chili Powder Seasoning: Chili Seasoning is a blend of spices used to season Tex-Mex style chili recipes. Use your favorite brand.
  • Crushed Red Pepper Flakes

Ingredient Swaps

  • Ground Chicken: Substitute ground turkey for the ground chicken.
  • Chili Powder Seasoning: If you’re out of chili powder seasoning, but have chile powder (a single blend red chile powder) feel free to switch it out. New Mexico red chile powder is a good choice, or Ancho chile powder, a milder red chile powder. Keep in mind, using a single blend chile powder will bring more spice to the recipe.
  • Cannellini Beans: White Great Northern Beans will work just fine for ground chicken chili.

Step by Step, How To Make Ground Chicken Chili

Browning ground chicken breast with spices for italian cnili
  1. Step 1: In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
Adding flour to thicken white bean chicken chili
  1. Step 2: Sprinkle the flour over the chicken mixture and stir.
adding corn, swiss chard and white beans to chili
  1. Step 3: Add the white beans, chopped Swiss chard and corn to the chicken mixture.
How to make chicken and white bean chili
  1. Step 4: Add chicken broth, stir well and simmer for about an hour until liquid has reduced by about half and the chili has thickened. Add red chile flakes and simmer for another 10 minutes. Ladle the ground chicken chili into bowls and sprinkle with Parmesan and chopped parsley.

Variations

  • Make it creamier: This white bean chili is very hearty and thick with texture. If you want to make it creamier, use a fork to smash some of the beans against the side of the pan. And if you really want to make it creamier, add sour cream or even a chunk of cream cheese.
  • Grind Your Own Chicken: You can easily find ground chicken breast in the meat counter at the grocery store, but remember, every step that the butcher takes to break down any piece of meat is charged to the customer. To save money, you can easily purchase boneless skinless chicken or chicken thight. Just cut it into large chunks and add it to your good processor. Pulse it until the chicken is ground. The advantage to using dark meat (chicken thighs) is simple: a little more fat = a little more flavor.
  • Can You Make This With Rotisserie Chicken? Great idea! Remove the skin and bones from a rotisserie chicken and cube the meat. This will allow you to skip the browning process for the chicken. Please take the time to brown those onions however. The enhanced flavor from browning onions is well worth the time.

What To Serve It With

Tips For Success

  • When using canned beans, always drain and rinse to remove the starchy liquid and any unwanted sodium that may alter the flavor of the recipe.
  • When adding the fennel and oregano, use the palms of your hands to rub them and break them down. This will allow more of their pure flavor to infuse the soup.
  • When cooking the ground chicken, use a wooden spoon to stir and break apart the chicken. Doing so will allow the spices and seasonings to evenly flavor the dish.

Make-Ahead, Storage and Freezing

  • Make Ahead: I highly suggest you do this. As with any soup, the flavors are enhanced the next day. This is a perfect chili recipe for entertaining. You can make this a couple days ahead of time and reheat when ready to serve.
  • Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, use a microwave or stovetop. If using a microwave, the 50% power feature is your best friend. Heat in 30 second increments to gently warm the soup without blasting it.
  • Freezing: Store chili in an airtight container for up to three months. I like to use freezer safe zip-lock back. Just stand them up and scoop the soup in. Squeeze the air out, seal well and lay them flat to optimize freezer space. Remember to use a sharpie to label and date. Let the chili thaw overnight in the refrigerator then reheat.

Questions You Might Have

Can I Make This Ground Chicken Chili In A Crockpot?

Absolutely! Follow steps 1 and 2 for browning the onions and the chicken. Then add to a slow cooker and continue with the steps. Cook on low for 4 hours. This technique would be great for a make-ahead to feed that hungry football crowd.

Can I Make This Gluten Free?

Simply omit the flour, or use a gluten free flour. The remainder of the ingredients are naturally gluten free.

Can I Make This Ground Chicken Chili Spicier?

Easy! Simply double up on the red chile flakes. Doing so won’t overpower the stellar lineup of ingredients.

Giada’s Ground Chicken Chili with White Beans

White bean chicken chili garnished with parsley and grated parmesan

I hope you give this chicken chili with ground chicken and white beans a try. It’s truly a great bowl of soup.

More Chili Recipes

We love our chili recipes here on The Ranch, here are some more popular recipes.

I consider soups and stews to be my specialty, so don’t miss my soup and stew category. You’ll find a ton of irresistible slurp worthy recipes. Including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Chili, A richly flavored, hearty beef chili stew featuring beef chuck and New Mexico Hatch Chiles and Poblano peppers.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Ground chicken chile with white beans.
Print Recipe
5 from 15 votes

Giada’s Ground Chicken Chili with White Beans

This unique ground chicken chili will become a family favorite. This is no ordinary chicken and white bean chili recipe. Made very special with Swiss chard and plenty of Italian flavors, the combination makes one great bowl of soup.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Soup, Stews and Chilis
Cuisine: Italian
Servings: 12
Calories: 201kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Neutral Oil canola or vegetable oil
  • 1 large onion chopped, about 1.5 cups
  • 4 garlic cloves minced
  • 2 pounds ground chicken
  • 1 teaspoon Kosher salt plus more for seasoning
  • 2 Tablespoons ground cumin
  • 1 Tablespoon fennel seeds
  • 1 Tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 Tablespoons flour
  • 2 cannellini or other white beans 15-ounce cans, rinsed and drained
  • 1 bunch Swiss chard about 1 pound, stems removed, leaves chopped into 1-inch pieces
  • 1 ½ cups frozen corn thawed
  • 4 cups Chicken Broth
  • ¼ teaspoons crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh flat-leaf parsley

Instructions

  • In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
  • Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
  • Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
  • Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened.
  • Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
  • Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Notes

Tips for Success:
  • When using canned beans, always drain and rinse to remove the starchy liquid and any unwanted sodium that may alter the flavor of the recipe.
  • When adding the fennel and oregano, use the palms of your hands to rub them and break them down. This will allow more of their pure flavor to infuse the soup.
  • When cooking the ground chicken, use a wooden spoon to stir and break apart the chicken. Doing so will allow the spices and seasonings to evenly flavor the dish.

Nutrition

Calories: 201kcal | Carbohydrates: 10g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 345mg | Potassium: 604mg | Fiber: 2g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 2mg

Giada’s Ground Chicken Chili with White Beans …It’s What’s For Dinner

Crispy Panko Shrimp with Jalapeno Aioli

By 37 Comments

Better than fried and a healthier alternative, this sheet-pan baked Panko Shrimp recipe brings you perfect little crispy-tender bites of perfection. Served with a spicy aioli and peppery arugula, a lovely light meal or appetizer.

And if you’re looking for more quick light shrimp dinner ideas, don’t miss my recipe for Quick Pan Seared Chimichurri Shrimp.

This post was originally published May of 2011 and updated July 2021, with new photos and step by step instructions.

Why Panko Makes Shrimp So Crispy

I’m pretty much convinced that panko bread crumbs are the perfect breading for almost anything. Light and crunchy, Panko is a perfect partner for sweet tender shrimp.

Panko is made from crustless white bread and stays crispy because it’s “air-pocketed”. It’s jagged structure allows moisture to escape quickly resulting in a lighter crispier crust that doesn’t get soggy.

What You Can Expect From This Recipe

  • Who Is It For: Shrimp Lovers will be very pleased with this easy appetizer or light lunch. And it’s for anyone who is looking for an crispy oven baked shrimp recipe rather than a pan-fried version
  • Why You’ll Love It: Using this oven-baked method, the end result is a light, crispy, golden crunchy coating, a texture you’ll swoon over. Baking Panko Shrimp is a no-fail solution to frying. Shrimp stays tender and moist snuggled inside the egg battered, panko-flour coating. Using a sheet pan means easy clean-up.
  • How To Make It: Using the “standard breading procedure” shrimp are dipped in flour, then egg whites and then pressed in Panko bread crumbs. Then placed on an oiled baking sheet and baked until crispy.

All you need for a side dish is some peppery arugula simply tossed with lime juice and olive oil, and nestled along side the shrimp, it’s a super easy partner.

I think I could have eaten about 200 of these shrimp, I must say it’s a very happy little meal. 

Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make baked breaded shrimp
  • Panko Bread Crumbs Readily found on the baking aisle of the grocery store, panko is an item that should be a regular in your pantry.
  • All Purpose Flour
  • Egg Whites used to bind the flour and panko mixture to the shrimp
  • Kosher Salt Always cook with Kosher salt. It’s said that sea salt simply sits on the food without penetrating and seasoning properly. Keep sea salt on the table and use for adjusting flavors after its cooked.
  • New Mexico Red Chile Powder to add an earthy depth of “just right” spicy flavor to the overall seasoning of the shrimp.
  • Oil: Canola oil is recommended here. It has a higher smoke index which will brown the shrimp quicker. Using olive oil will take longer to get hot, leaving the shrimp sitting a bit longer before they start to brown. And may cause them to become soggy and less crisp.
  • Shrimp: Peeled and deveined and tail left intact preferred. You’re dipping those shrimp and the tails will serve you well as a tool for this process.
  • Arugula: Peppery arugula will serve as base for the shrimp. But don’t treat it as a garnish. Tossed with lime juice and olive oil, this is a nice easy side dish for the shrimp and dip.
  • Jalapeno Lime Aioli (recipe below)

Ingredient Swaps

  • Chile Powder: Use a pure chile powder rather than a chili powder blend. If you don’t have New Mexico Chile Powder, use medium heat Ancho in its place.
  • Bread Crumbs: Use unseasoned bread crumbs in place of Panko. A good choice is Pepperidge Farm fine ground crumbs found on the baking aisle.
  • Greens: Use any baby lettuce mix in place of Arugula.
  • Flour: If you’d like to make this gluten free, use a gluten free flour in place of the all-purpose flour.

Step By Step, How To Make Panko Breaded Baked Shrimp

Baking sheet drizzled with olive oil
  1. Step 1: Preheat oven to 425 degrees. Add three tablespoons canola oil to a baking sheet. Using a spatula, or tilt the pan side to side to spread the oil to cover the bottom.
panko breaded shrimp on a sheet pan that's been coated with olive oil
  1. Step 2: Using the standard breading procedure, dip shrimp in flour and shake off excess. Then dip in the egg whites, letting excess egg white drip off. Then press into the panko bread crumbs to coat both sides of the shrimp. Place the breaded shrimp on the oiled baking sheet. When placing shrimp on the pan to bake, press them in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan. Bake for 8 minutes, then turn shrimp and baked 5 more minutes, or until golden brown.
simple arugula salad dressed with lime juice and olive oil
  1. Step 3: While the shrimp are baking, make the Arugula Lime Salad. In a bowl toss arugula with 2 tablespoon olive oil and juice of one lime. Add salt and pepper to taste and mix well.
Jalapeno lime aioli
  1. Step 4: Make the Jalapeno Aioli. Mix 1 cup mayonnaise with 1 large chopped jalapeno. About ¼ cup. Add the juice of one lime, ¼ cup chopped cilantro and salt and pepper to taste. Stir until well blended. Full Jalapeno Aioli recipe.

Which Shrimp To Use

  • Wild: I’m an avid cheerleader for Wild Caught Shrimp. You’ll be getting shrimp that tastes like shrimp. As opposed to farm raised that brings inferior quality and flavor.
  • Size: Purchase 16 – 20 count Jumbo shrimp to make this Panko shrimp recipe easier to manage.
  • Frozen or Fresh? Living in Colorado, I’m under the impression that any shrimp offered to us in the fresh seafood counter has been previously frozen. With that said, purchase shrimp from the counter, or purchase frozen shrimp in bags. To thaw frozen shrimp, thaw in the refrigerator overnight. This will keep it from getting watery or soggy. Once thawed, pat the shrimp dry before proceeding with the recipe.
  • Butterfly and Tail On: You don’t have to, but I like to butterfly the shrimp. Just make a cut along the back side of the shrimp deep enough without cutting through. This will allow for more surface area for the Panko to crisp. And leave that tail on. It’s your tool for dipping.

Dipping Sauces

In keeping with my recipe offerings of rustic Colorado Comfort food, I’ve chosen to serve this along side a nice dollop of jalapeno lime kissed mayonnaise. Here are some other dipping sauce ideas:

Dip each shrimp individually and savor every bite.

Tips For Success

  • Lighten it Up: If you’re looking to reduce fat calories in the Jalapeno Aioli, try mixing half non-fat Greek Yogurt and half reduced fat mayonnaise.
  • Change it Up: Want to get rid of the spicy Jalapeno Aioli? Try a lemony shrimp dip. Switch out the jalapeno for 2 Tablespoons fresh lemon juice, ½ teaspoon sugar and 1 teaspoon Dijon Mustard. Just mix with the mayo for a lemony dipping treat.
  • Pair it Up: An off-dry Riesling is a good choice for spicy food lovers.
  • Simple it up: Purchasing deveined and shelled shrimp makes this Panko Shrimp is a breeze to make.

Storage and Reheating

  • Refrigerator: Store any leftover Panko shrimp in a sealed container in the refrigerator for up to three days.
  • Freezer: Freeze individual shrimp separated on a baking sheet. Then you can place them in a storage container without them sticking together. They will keep in the freezer for up to three months. Thaw overnight in the refrigerator before reheating.
  • Reheating: An air fryer is the best piece of equipment to reheat the shrimp and keep them nice and crispy. Just a brief reheat, as to not overcook. A 400 degree oven, for just a few minutes will work well here.

FAQ’s

What Is The “Standard Breading Procedure”?

Follow the 3-Step Standard Breading Procedure when coating the shrimp. Yes, it’s a thing and I learned it in Culinary School. Food is dusted in flour to act as a primer for the egg wash. Egg is the sticky glue that will insure the breading will stick. And finally, the breading. Breading can be anything from bread crumbs, panko, nuts or even corn meal. And always keep one hand dry and clean.

Can I Use Bread Crumbs?

If you’d like to use bread crumbs purchased from store they will work fine for this breaded shrimp recipe.

What Kind Of Shrimp Should I Buy?

I’m a firm believer and cheerleader for Wild Caught Shrimp. You’ll be getting shrimp that tastes like shrimp. As opposed to farm raised that brings inferior quality and flavor. Purchase 16 – 20 count Jumbo shrimp to make this breaded shrimp recipe easier to manage.

Crispy Baked Panko Shrimp

Baked shrimp breaded with panko and served with jalapeno lime aioli and arugula

I hope you give this simple Panko Shrimp recipe a try. It’s one of those easy peasy recipes big on the flavor and satisfaction scale.

Looking for more seafood recipes? Visit my category for Seafood Recipes. You’ll find lots of great ideas including the most popular on my site for this broiled halibut recipe: Heavenly Halibut.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Panko breaded baked shrimp served over arugula.
Print Recipe
5 from 1 vote

Crispy Panko Shrimp

Crispy panko breaded baked shrimp served with Jalapeno Aioli, and peppery arugula. You'll fall in love with this recipe. Great for an appetizer or light dinner
Prep Time7 minutes
Cook Time10 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 4
Calories: 772kcal
Author: Lea Ann Brown

Ingredients

  • For The Breaded Shrimp
  • 1 ½ cups panko bread crumbs
  • ¾ cup all-purpose flour
  • 4 large egg whites lightly beaten
  • 4 teaspoons kosher salt divided
  • ½ tsp. New Mexico Red Chile Powder or Ancho or Cayenne
  • 3 tablespoons canola oil
  • 24 peeled and deveined large raw shrimp 16 to 20 per lb., tails on
  • For The Arugula Salad
  • 4 cups arugula
  • 1 ½ Tablespoons fresh lemon juice
  • 2 Tablespoons olive oil
  • Freshly ground black pepper
  • For The Jalapeno Aioli
  • 1 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 large jalapeno pepper diced
  • ¼ cup cilantro chopped

Instructions

  • Preheat oven to 475°. Pour bread crumbs, flour, and whites into 3 separate shallow bowls. Stir 1 tbsp. salt and the cayenne into bread crumbs and 1 tsp. salt into flour. Lightly beat the egg whites with a fork.
  • Pour 3 tablespoons canola oil into a large rimmed baking pan and spread to cover bottom.
  • Standard Breading Procedure: Dredge shrimp in flour, shaking off excess; dip in egg whites, letting excess drip off. This is an important step, too much egg white will result in too much panko. You want a thin layer. Then press the shrimp into panko, gently coating each side.
  • When placing shrimp on the pan to bake, press them in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan.
  • Bake shrimp until browned on the bottom, about 8 minutes; then turn over and bake until golden brown all over and opaque but still moist-looking in center of thickest part, 5 minutes longer.
  • While shrimp are baking, make the arugula salad and the mayo dipping sauce. Mix arugula with lime juice and remaining 2 tablespoons of the olive oil, and salt and pepper to taste.
  • For the Jalapeno Lime Mayo: Mix 1 cup mayonnaise with 1 large chopped jalapeno. About ¼ cup. Add the juice of one lime, ¼ cup chopped cilantro and salt and pepper to taste. Stir until well blended. Link To full https://highlandsranchfoodie.com/jalapeno-aioli/
  • Serve shrimp with arugula and and Jalapeno Lime Mayo for dipping.

Notes

Link to Jalapeno Aioli
CULINARY SCHOOL TIP
Standard Breading Procedure: Follow the 3-Step Standard Breading Procedure when coating the shrimp. Yes, it’s a thing and I learned it in Culinary School. Food is dusted in flour to act as a primer for the egg wash. Egg is the sticky glue that will insure the breading will stick. And finally, the breading. Breading can be anything from bread crumbs, panko, nuts or even corn meal. And always keep one hand dry and clean. 
Change it up; Want to get rid of the heat from the Jalapeno pepper? Switch out the jalapeno for 2 Tablespoons fresh lemon juice, ½ teaspoon sugar and 1 teaspoon Dijon Mustard. Just mix with the mayo for a lemony dipping treat.
You’ll have a lot of the Jalapeno Aioli left over. Make a burger the next night and top with sliced avocado and a dollop of the aioli.
Tips For Success: 
  • Lighten it Up: If you’re looking to reduce fat calories in the Jalapeno Aioli, try mixing half non-fat Greek Yogurt and half reduced fat mayonnaise.
  • Change it Up: Want to get rid of the spicy Jalapeno Aioli? Try a lemony shrimp dip. Switch out the jalapeno for 2 Tablespoons fresh lemon juice, ½ teaspoon sugar and 1 teaspoon Dijon Mustard. Just mix with the mayo for a lemony dipping treat.
  • Pair it Up: An off-dry Riesling is a good choice for spicy food lovers.
  • Simple it up: Purchasing deveined and shelled shrimp makes this Panko Shrimp is a breeze to make.
 

Nutrition

Calories: 772kcal | Carbohydrates: 37g | Protein: 17g | Fat: 62g | Saturated Fat: 9g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 3192mg | Potassium: 273mg | Fiber: 2g | Sugar: 4g | Vitamin A: 803IU | Vitamin C: 13mg | Calcium: 141mg | Iron: 4mg

Crispy Baked Panko Shrimp …It’s What’s For Dinner

Juicy Grilled Chicken Halves: The Ultimate Backyard Guide

By 12 Comments

Grilled chicken halves makes grilling a whole chicken is easier than you’d think. Using an irresistible bbq chicken rub and a zesty basting sauce, this recipe teaches you how to use a grilling technique to insure even cooking for both white and dark meat.

Grilled chicken served with potato salad and a tossed salad.

This recipe was originally published July 2009 and republished July 2021 with new step by step photos.

Why Grill Chicken Halves?

Don’t you just get flat out grumpy when you’ve cooked over the hot grill, turning, moving, babying each piece of chicken only to bite into a thigh to find that pinkish, not quite done thing going on? Shudder. Or a grilled chicken breasts that are over-cooked and dry?

Try grilled chicken halves for a fool-proof method to grill a whole chicken. A technique for a where every piece turns out tender and juicy and evenly cooked. EVERY time.

The secret is in how you cut the chicken, how to make a flavorful bbq chicken rub and a bright basting sauce that elevates the flavor to fabulous. And how often to turn the chicken for even cooking results.

Simply stated, chicken halves cook more uniformly, and retains moisture better than grilling a whole chicken that’s been cut into pieces. They’re ideal for grilling because there’s more skin exposure for that extra crispy skin and better penetration for marinades and rubs.

Just finish with a mop with your favorite bbq sauce and dig in. Grilled chicken halves makes grilling chicken a breeze.

Let’s take a look.

How To Prepare Chicken Halves

How to cut a chicken in half to grill a whole chicken.

Splitting The Chicken For Grilled Chicken Halves

Tools Needed: A sharp chef’s knife, or kitchen (poultry) shears. Kitchen shears provide more controlled cutting.

  • There’s no need to buy separate chicken pieces, or cut a whole chicken into individual pieces. Buy a whole fryer and with a good sharp knife, or shears cut the chicken into two pieces.
  • To do that, use the tip of the knife, or kitchen shears, and cut along each side of the back bone. Once the back bone is removed, turn the chicken over and cut the chicken into two pieces. You’ll be cutting the breast bone in half. You’ll have two separate chicken halves. Each with the leg section, a wing attached.
  • You’ll find this is easier to manage on the grill and the grilled chicken halves will cook more evenly.

Chicken Tips:

  • Your butcher will gladly cut your whole chicken into two pieces for you.
  • How To Choose A Whole Chicken For The Grill. Look for a fryer chicken or a broiler chicken. A weight of 4 – 5 pounds is a good size for grilling.

Seasoning Strategy: BBQ Chicken Rub

Let’s start with the bbq chicken dry rub for this grilled half chicken. I like using a bbq chicken rub that doesn’t contain sugar. With a cook time of one hour for this recipe, a no sugar dry rub will keep the skin from burning.

ingredients to make dry rub for grilled chicken
  • Seasoning Salt: Any brand of seasoning salt will work, with Lawry’s being the most well known, and is what I use.
  • Paprika: Plain paprika is what is called for in this recipe. If you want, use smoked paprika for an even deeper layer of flavor.
  • Onion Powder
  • Garlic Powder
  • Cumin
  • Kosher Salt: Kosher salt is preferred by chefs due to the pure salty flavor it imparts to food. Sea salt is said to sit on the food rather than penetrate and season.
  • Turmeric
  • Chile Powder: Please note, use a pure chile powder rather than a chili seasoning. A chili seasoning contains other spices such as cumin.
Rub mix for grilled chicken
  1. Step 1: Mix the ingredients for the bbq chicken rub in a small bowl, until well blended.

Pro Tip: Pat the chicken dry before applying the rub to ensure a crispy skin.

Using dry rub on whole chicken before grilling
  1. Step 2: Spread the bbq chicken rub in every nook and cranny and on and under the skin of the chicken halves.  Do this three hours before grilling. Let the rubbed chicken sit in the refrigerator until ready to cook.
basting sauce ingredients for grilling chicken
  1. Step 3: Baste for Grilled Chicken: And finally a good chicken baste sauce with vinegar, oil, turmeric for color, lemon juice and a drop of liquid smoke. Using this flavorful basting sauce eliminates the need to pre marinade the chicken.

Expert Tip: Use a neutral flavored oil with a higher smoking point. It will help the skin crisp faster. Canola oil or grape seed oil is a good choice here.

Basting sauce for the best grilled chicken ever.
  1. Step 4: Place the basting sauce ingredients into a small bowl and whisk until well blended. Pro Tip: Use a silicone brush for even sauce application.

We’re Ready to Grill

how to grill a whole chicken
  1. Bring the chicken to room temperature.
  2. Preheat your grill to 450 degrees. Turn the heat down to 375 degrees and place the chicken halves, skin side down, on those sizzling grates.
  3. Generously baste the chicken with the basting sauce and let it cook (lid down) for 15 minutes. Turn the chicken every 15 minutes, basting each time you turn. The total cooking time should be 1 hour.
  4. Use a reliable meat thermometer for reliable accuracy. Internal temperature should read 165 degrees.
  5. Finish and mop with your favorite BBQ Sauce. Apply barbecue sauce the last 5 minutes of cooking to avoid burning.

FAQ’s and Tips

How Long Does It Take To Grill Chicken Halves?

Using this “turn and baste: method for grilled chicken halves, the whole chicken will be cooked in one hour.

How Do I Prevent Skin From Sticking To The Grill?

I like to make sure the grill grates are clean and well-oiled.

What’s The Best BBQ Sauce To Use?

The best is your favorite brand. And if you’re looking for a homemade bbq sauce recipe, take a look at this recipe I use for bbq meatballs. We love the smoky flavor for this bbq chicken recipe.

Can I Make This Recipe On A Charcoal Grill?

I don’t own a charcoal grill, so I’m going to direct you to the experts, Kingsford. Take a look at this recipe for grilling a whole chicken on a charcoal grill. These instructions are for a whole, uncut chicken, but the article shows you the indirect heat method that will work for this recipe.

What’s The Best Way To Reheat Leftover Chicken Halves?

Reheat in your oven at 325°F, covered with foil, until warmed through. This method helps retain moisture.

Tip: Let the chicken rest before serving. Remove the grilled chicken halves from the grill and let sit 10 minutes before cutting and serving. This will help the juices redistribute and keep the meat tender and moist.

Common Mistakes To Avoid

  • Overcooking: Leads to dry meat; use a thermometer.
  • Flare-Ups: Trim excess fat and monitor grill closely.
  • Skipping Rest Time: Essential for juicy, flavorful chicken

Serving and Pairing Suggestions

My absolute favorite sides to go with grilled chicken is my recipe for Old Fashioned Potato Salad or Mac and Cheese with Tomatoes. Here are some other ideas.

Beverage Pairings

  • Wines: Chardonnay or Pinot Noir.
  • Beers: Pilsner or amber ale.
  • Non-Alcoholic: Lemonade or iced tea.

Perfect Grilled Chicken Halves

Grilling chicken halves is a rewarding technique that yields juicy, flavorful results. By following this guide, you’ll master the art of grilling chicken halves, impressing friends and family at your next cookout.

And if you’re looking for more chicken recipes, you won’t want to miss my Chicken category. Lots of great recipe ideas, including the most popular chicken recipe on my site; Chicken Macaroni Salad. It’s easy and it’s fab. 

More Easy Grilled Chicken Recipes

Grilled chicken halves served with potato and a salad.
Print Recipe
5 from 2 votes

Juicy Grilled Chicken Halves: The Ultimate Backyard Guide

Grilling a whole chicken is easier than you'd think. With an irresistible bbq chicken rub and a zesty basting sauce, this recipe teaches you how to use a grilling technique to insure even cooking for both white and dark meat. How to make grilled chicken at home, perfect every time.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 6
Calories: 573kcal
Author: Lea Ann Brown

Ingredients

  • 1 whole chicken cut in half (backbone removed)
  • FOR THE DRY RUB
  • 1 Tablespoon seasoning salt any brand
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon chile powder
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon ground turmeric
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground cumin
  • FOR THE BASTING SAUCE
  • ½ cup apple cider vinegar
  • 1 Tablespoon canola oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • Juice of one lemon
  • 1 drop liquid smoke no more than a drop, it’s concentrated, optional
  • ½ cup BBQ Sauce your favorite brand

Instructions

  • Cut the chicken in half by removing back bone. Your butcher can do this, or cut along side each side of the back bone and remove. This will avoid trying to grill different sized pieces of chicken.
  • Using paper towels, pat the chicken dry.
  • Next take your fingers and loosen the skin in as many places as you can. Take the dry rub and rub all over chicken and under the skin. Do this three hours before grilling. And bring the chicken to room temperature before grilling.
  • Heat grill to 500 degrees. Lower heat to 375. I turn off the middle burner and cook chicken in the middle of the grill.
  • Place both sides of chicken on grill. Using a grill brush, baste with basting sauce. Cover grill and cook for 15 minutes. Repeat this step 4 times for total cook time of 1 hours. Turning the chicken each time you baste.
  • When the hour is up, generously coat one side of chicken with your favorite BBQ or grilling sauce. Close lid and cook for 2 minutes, turn chicken and repeat. Cook two more minutes with grill lid closed.
  • Remove from grill and let sit 10 minutes before serving. This will help the juices redistribute and keep the meat tender and moist.
  • Using a sharp knife, separate the breasts from the leg portions and serve.

Notes

Tip:How To Choose A Whole Chicken For The Grill.Look for a fryer chicken or a broiler chicken. A weight of 4 – 5 pounds is a good size for grilling.
Watch that grill temperature closely and don’t let it fall below 375 degrees. Keeping that grill temperature hot will crisp that skin. Crispy skin means that the meat inside will stay moist and tender.
For the basting sauce, use a neutral flavored oil with a higher smoking point. Canola oil or grape seed oil is a good choice here.
When in doubt, always use an instant read thermometer to make sure the chicken is properly cooked. Insert the probe between in the joint between the leg and the thigh. 165 degrees is recommended for poultry.
Cutting the chicken in half allows you to lay the chicken flat. It exposes the legs and thighs, which will cook faster than the breast. This means the dark meat will be cooked at the same time as the white meat. With each coming out juicy and tender.

Nutrition

Calories: 573kcal | Carbohydrates: 30g | Protein: 36g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 3198mg | Potassium: 559mg | Fiber: 1g | Sugar: 24g | Vitamin A: 710IU | Vitamin C: 3.5mg | Calcium: 45mg | Iron: 2.4mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

This recipe was adapted from my friend Cathy at Noble Pig.

BBQ Chicken Rub for BBQ Grilled Chicken Halves … It’s what’s for Summer.

Grilled Ham Steak Brown Sugar Horseradish Glaze

By 32 Comments

When firing up that grill for your next meal, don’t forget about a grilled ham steak. Basted with a brown sugar glaze, this is a 4 ingredient meal that’s ready in under 30 minutes. Grilling a ham steak is a great choice for either breakfast or a quick dinner. Let’s take a look at this super easy recipe.

Glazed grilled ham steak with baked potato and lettuce salad garnished with chives

Do you ever purchase those packaged ham steaks at the grocery store?

You can find them in the meat department, next to the fresh pork cuts and they usually weigh in at a pound. They’re lean, delicious and a nice choice for a quick meal. And grilling a ham steak is super easy.

Grab one next time you’re at the store, mix together this easy horseradish, brown sugar and lemon glaze. Ham steaks on the grill turns into a work of art and a flavor combo you’ll never forget.

And with minimal cleanup. It’s a winner.

I’ve had this recipe for the grilled ham steak for nearly thirty years. It’s a regular on our Summer grilling routine. And it’s even fun to make for breakfast.

Let’s take a look.

Ingredients You’ll Need

Ingredients for grilling a ham steak
  • Ham Steak: A ham steak is simply a slice of ham cut from a whole ham roast. You can either purchase it with or without the bone. And they come cooked or uncooked. I’ve purchased Niman Ranch Uncured ham steak at Whole Foods and Sprouts, and less expensive Cooks and Kentucky Legend brands at King Soopers. They’re all very good.
  • Horseradish: I purchase creamed style horseradish for this recipe. Cream style is smoother in texture and milder in flavor than prepared horseradish, making it easier to blend for the glaze. Be careful not to purchase creamy horseradish sauce, which contains either sour cream or mayonnaise and seasonings. Save that for your Prime rib dinner.
  • Brown Sugar: Use either light brown sugar or dark brown sugar.
  • Lemon Juice: About 1 – 1 ½ lemons

Step By Step Instructions – It’s So Easy

Grilled ham steak glaze in a small sauce pan
  1. Step 1: Make The Brown Sugar Horseradish Ham Steak Glaze: Place the horseradish, brown sugar and lemon juice in a small saucepan.
Grilled ham steak glazed cooking in a small saucepan
  1. Step 2: Cook over medium heat until very warm, starting to simmer and well blended.
cooking ham steak on the grill
  1. Step 3: How to grill a ham steak? It’s easy. Preheat your grill to 450 degrees. Turn the heat down to 350 degrees and add the ham steak. Cook about 4 – 5 minutes per side, basting with the glaze at least every minute.
  2. Step 4: Cut into portions and serve.

A Question You Might Have

Is Ham Steak Already Cooked?

IMPORTANT: Please be aware that some ham steaks are not cooked when purchased. They must be cooked before eating and USDA recommends an internal temperature of 145 degrees. If the package indicates that the ham steak is fully cooked, reduce the grilling time to just until grill marks appear, the ham is glazed and heated through.

Tips for Cooking Grilled Ham Steaks

  • I love grilling both bone-in and boneless ham steaks. However, look for bone-in ham steaks. They’re typically more tender and flavorful.
  • Pre-cooked ham steaks can be injected with a solution to keep them moist. With that said, that solution won’t keep the ham steaks from drying out on the grill. Pre-cooked ham steaks grill up fast, as soon as you see defined grill marks, they’re ready to eat.

What to Serve It With

My favorite thing to serve with this is my recipe for Amish Macaroni Salad. The flavors just seem to be a match made in heaven.

Potatoes are also a logical choice for a side dish for ham. In the photo you’ll see I’ve sided it with easy Crockpot Garlic Butter Baked Potatoes. Throwing a few potatoes in the crockpot earlier in the day, keeps this meal super easy once you’re ready to prepare dinner.

Another choice, if cooking this grilled ham steak for breakfast, try Cast Iron Skillet Potatoes. A very popular recipe on my site.

And nothing defines Summer better than a good old fashioned Old Fashioned Potato Salad.

If you’ve got left overs, simply chop into cubes the next morning and mix it into scrambled eggs or an omelette. The flavor of the glazed ham elevates eggs to a new level.

Easy Grilled Ham Steak

Grilled ham steak with baked potato and tossed salad

This easy grilled ham steak recipe is great for a quick and delicious breakfast or dinner. And you’re going to love the ease in grilling a ham steak and this recipe for the grilled ham steak glaze.

And if you’re interested in grilled breakfast recipes, take a look at this Ina Garten recipe for Grilled Breakfast Sausage Hotdogs. Delicious! And Fun.

And don’t miss my Breakfast Category, you’ll find lots of eye opening recipes like the most popular on my site for Hatch Green Chile Quiche with Bacon.

More Recipes Using Ham Steak

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Grilled ham steak served with a salad and baked potato.
Print Recipe
5 from 5 votes

Easy Grilled Ham Steak with Tangy Ham Steak Glaze

The grilled ham steak glaze is going to knock your socks off. Ready in less than 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast Recipes
Cuisine: American German
Servings: 4
Calories: 360kcal
Author: Lea Ann Brown

Ingredients

  • 1 cup brown sugar packed
  • ⅓ cup creamy horseradish or prepared horseradish
  • ¼ cup lemon juice 1 – 1 ½ lemons
  • 1 pound fully cooked ham steak fully cooked, ½ inch thick

Instructions

  • For The Grilled Ham Steak Glaze
  • In a small saucepan mix together brown sugar, horseradish and lemon juice.
  • Over medium heat, heat the glaze to where it's just coming to a simmer, stirring so the ingredients are well blended.
  • For The Grilled Ham Steaks
  • Heat your grill to 450 degrees. Turn heat down to 350 degree. Place the ham steak on the grill and cook 4 – 5 minutes per side.
  • Using a brush, baste both sides of ham with the glaze often. Grill over medium-hot until heated through and well glazed.
  • Cut into portions and serve immediately.

Notes

IMPORTANT: Please be aware that some ham steaks are not cooked when purchased. They must be cooked before eating and USDA recommends an internal temperature of 145 degrees.
If the package indicates that the ham steak is fully cooked, reduce the grilling time to just until grill marks appear, the ham is glazed and heated through.
  • Ham Steak: A ham steak is simply a slice of ham cut from a whole ham roast. You can either purchase it with or without the bone. I’ve purchased Niman Ranch Uncured ham steak at Whole Foods and Sprouts, and less expensive Cooks and Kentucky Legend brands at King Soopers. They’re all very good.
  • Horseradish: I purchase creamed style horseradish for this recipe. Cream style is smoother in texture and milder in flavor than prepared horseradish, making it easier to blend for the glaze. Be careful not to purchase creamy horseradish sauce, which contains either sour cream or mayonnaise and seasonings. Save that for your Prime rib dinner.

Nutrition

Calories: 360kcal | Carbohydrates: 57g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 51mg | Sodium: 1539mg | Potassium: 507mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1IU | Vitamin C: 48mg | Calcium: 62mg | Iron: 2mg

Zesty Grilled Ham Steaks …It’s What’s for Breakfast.