- A Foodcentric Life

Fresh Green Beans Almondine Recipe

04/08/2023 by Sally Cameron 2 Comments

Green Beans Almondine is a classic French side dish made with tender green beans and buttery toasted almonds. It sounds elegant, but it's surprisingly easy to make and comes together in about 30 minutes. For the best texture, use haricots verts, the slender French variety of green beans. Serve it for weeknight dinners, holidays, or any meal that needs a simple vegetable side with a little extra crunch and flavor.

Green beans almondine in a shallow oval bowl scattered with toasted almonds.

A classic French dish, green beans almondine is a lighter, more elegant alternative to rich holiday favorites like green bean casserole. You may also see it spelled amandine or almandine, but no matter the name, it's an easy, flavorful way to serve green beans. It pairs beautifully with ham, pork tenderloin, roast chicken, or turkey, making it just as useful for weeknight dinners as it is for holidays and special occasions.

Green Beans Almondine Recipe Snapshot

Simple ingredients - Fresh green beans, butter-toasted almonds, and a few basic seasonings create a classic, elegant side dish.
Make-ahead friendly - Prep the green beans and toast the almonds ahead, then finish the dish just before serving.
A lighter holiday side - A fresh, elegant alternative to rich green bean casserole.
Classic but elevated - Butter-toasted almonds turn everyday green beans into a side dish worthy of holidays and special dinners.

For a delicious for green bean recipe for falls holidays, try Thanksgiving green beans recipe.

Recipe Ingredients

Ingredients for green beans recipe in bowls on the counter.

Green beans - Look for haricots verts, the slender French green beans sometimes labeled French green beans or baby green beans. They're more tender and delicate than standard green beans and work especially well for almondine.
Almonds - Use raw sliced almonds so you can toast them in butter until golden and fragrant.
Shallot - Adds mild sweetness and savory depth without overpowering the beans.
Garlic - Adds savory flavor and aroma.
Butter - Use unsalted butter, ghee or clarified butter, or plant butter for a dairy-free version.
Olive oil - A small amount helps sauté the shallot and garlic and adds flavor.
Kosher salt - You'll need a generous amount for blanching the green beans so they're seasoned from the inside out.

Please see recipe card for measurements.

Substitutions and Variations

No haricots verts? Regular green beans work well too.
No sliced almonds? Use slivered almonds instead.
Try another nut or seed - Walnuts, pecans, pine nuts, or toasted pepitas all work nicely.
For a sweeter holiday version - Swap in chopped candied maple pecans for a festive finish.
Add fresh herbs - Finish with chopped Italian parsley or chives for extra freshness.

Recipe Instructions

Set Up:

Get a large pot of very salted water boiling to blanch green beans.
Set up an ice bath. Fill a medium bowl half full of ice cubes and add cold water.
Ready a plate or rimmed baking sheet with a clean kitchen towel or paper towels to drain the beans.

While the water is coming to a boil, make the toasted almonds.

Toast Almonds

These buttery toasted almonds really make the green beans almondine the best!

Melting butter in a stainless steel fry pan.

Melt unsalted butter in a large frying pan over medium heat.

Starting to toast almonds in butter on the stove top.

Add the almonds and toast for 3-4 minutes, stirring. Don't walk away as nuts burn quickly. If you need to turn your heat down, do so. You want toasted almonds, not burned ones.

Golden brown butter toasted almonds in the pan, finished.

Finished browned butter toasted almonds ready to cool.

Pour the almonds out of the hot pan onto a sheet pan or onto parchment paper and scatter a little salt over the top. Get them out of the hot pan so they do not over brown. Cool the almonds and keep them in the refrigerator in an airtight container. They keep for a month.

Chef's Note: Blanching is a basic cooking method that par-cooks (or pre-cooks) vegetables to be finished at a later time. Blanching requires very salty boiling water; think of it like fast brining for vegetables. It locks in their flavor and sets color. You are not consuming all of the salt in the water, so don't worry. The water is drained off. Start with 1 tablespoon of kosher salt per quart of water. I use 5 tablespoons of coarse kosher sea salt for an almost-full 6 quart pot. It works!

Blanching Green Beans

Blanching green beans is a simple technique everyone should know.

A small pot of boiling green beans on the stovetop.

Trim the tops off any stems. Haricot vert usually come trimmed. Place green beans in the boiling, salted water (1 tablespoon of salt per quart of water) and cook for 4 minutes.

Cooked green beans in an ice bath chilling.

Immediately after cooking, plunge the blanched green beans into the ice water bath. This stops the cooking process and the green beans retain their bright green color. When green beans are cold (just a couple minutes), move them to drain on a kitchen towel.

Saute Shallots

Sautéing shallot in olive oil in a fry pan.

Heat the olive oil in a frying pan or large skillet over medium heat and add the shallots. Saute until soft and tender, cooking time about 3 minutes. Add garlic and cook another 1 minute, stirring.

Adding green beans to the shallots to heat up for serving.

Add the green beans and turn to coat with flavor and warm up, about 5 minutes. Remove green beans to a shallow bowl or platter for serving and sprinkle (or toss) with the almonds.

A bowl of bright green beans with toasted buttered almonds.

Serving Suggestions

Green beans almondine are traditionally served warm, but they're also delicious chilled or at room temperature, especially in warmer weather.

For fall and holiday meals, add dried cranberries for a tart-sweet pop of color, or finish with crisp crumbled bacon for a richer variation. Serve alongside roast chicken, turkey, ham, pork tenderloin, or beef.

For another green bean side dish, try this green bean salad with tomatoes and corn for summer.

Recipe FAQs

What is the difference between Amandine and Almondine?

There is no real difference. Both terms refer to dishes finished with almonds, usually toasted. Amandine is the French culinary term, while almondine is the more common English spelling.

What are the best green beans for green beans almondine?

Haricots verts are ideal. These slender French green beans are more tender and delicate than standard green beans and cook quickly while keeping a crisp-tender texture.

What can I add to green beans to make them taste better?

Start by seasoning the cooking water well so the beans are flavorful from the inside out. After cooking, add butter or olive oil, salt and pepper, toasted almonds, crisp bacon, Parmesan, garlic breadcrumbs, sesame oil, or balsamic glaze. For more ideas, see my guide to dressing up basic green beans.

More Great Vegetable Side Dishes

For another easy and pretty green bean recipe try this one with pomegranate seeds.

⭐️Did You Make This Recipe?

If you make green beans almondine, please add your comment. I appreciate your feedback and enjoy hearing from you. They really help other readers.s

📖 Recipe

Creamy White Bean Dip and Puree

08/18/2026 by Sally Cameron Leave a Comment

Creamy white bean dip is a simple, healthy appetizer made with cannellini beans, extra-virgin olive oil, fresh lemon juice, and garlic that delivers far more flavor than its short ingredient list suggests. Serve it with crisp vegetables, crackers, or crostini for snacking and entertaining, or use it as a savory white bean purée beneath grilled shrimp, roasted fish, chicken, or vegetables.

White bean dip drizzled with olive oil and sprinkled with herbs and pepper, with raw veggies.

I love serving this white bean dip as a savory base for grilled shrimp, roasted fish, chicken, or vegetables, but it is just as useful as an everyday snack. Keep a container in the refrigerator along with prepped vegetables for easy, healthy snacking, then dress it up with herbs, lemon zest, or a drizzle of olive oil when entertaining. It truly does double duty.

White Bean Dip Recipe Highlights

Creamy and easy - This white bean dip blends up smooth and creamy in minutes in a food processor.
Healthy and flavorful - Made with cannellini beans, olive oil, lemon, and garlic for fresh flavor and wholesome ingredients.
Versatile for serving - Serve it with vegetables, crackers, or toasted bread for snacking or easy entertaining. Make it ahead to save time.
More than a dip - Serve it as a creamy white bean puree beneath roasted fish, grilled chicken, pork, lamb, or vegetables.

Ingredients You'll Need

Cannellini beans, olive oil, lemon juice, and garlic in prep bowls foe white bean dip.

Cannellini beans - The creamy base of the dip, with a mild flavor. Use canned for speed or homemade from dried if you prefer. Great northern and navy beans work as well.
Extra virgin olive oil - Adds richness, body, and better flavor. Flavored olive oils like lemon and rosemary work well too.
Lemon juice - Brightens the dip and keeps it from tasting flat or heavy.
Garlic - Gives it backbone and savory depth.

Please see the recipe card for measurements, salt and pepper.

Substitutions and Variations

White bean dip is so versatile! Use these ideas to change things up.

Beans - Swap the cannellini beans for Great Northern beans or navy beans if that's what you have on hand.
Garlic confit - Swap the raw garlic for garlic confit for a softer, sweeter garlic flavor and extra richness.
Fresh herbs - Add fresh parsley, basil, dill, chives, or thyme to change the flavor profile and make the dip more vibrant.
Greek yogurt - Blend in a spoonful or two of plain Greek yogurt for extra creaminess and a little more tang, if dairy is ok.
Tahini - Add a small amount of tahini for a deeper, nuttier flavor and a texture closer to hummus.
Warm spice - Try cumin, smoked paprika, Aleppo pepper, or red pepper flakes for a subtle flavor twist.

How to Make White Bean Dip

Rinsed and drained cannellini beans in a food processor workbowl.

Add drained and rinsed cannellini beans to a food processor workbowl. Add the olive oil, 2 tablespoons lemon juice, garlic and salt.

Pureed white bean for a dip in a food processor.

Puree until very smooth. When almost done, scrape down the sides of the workbowl, taste and adjust with any more lemon juice (or water), or salt.

A bowl of cream white bean dip tipped with olive oil, pepper, and herbs with colorful vegetables all around.

Serving Suggestions

As an appetizer dip - serve with raw veggies such as red pepper, cucumber slices, snap peas or carrots, pita chips or bread.

More than a dip - Thin it with a little broth or water (if needed) and serve warm as a creamy base for roasted fish, shrimp, grilled meats, or vegetables. For more of a savory base, you can sauté shallot and garlic, add thyme and broth, then blend it warm. I saw this done at a nice wine country restaurant, then came home and copied the idea, it works great.

A platter of grilled shrimp atop white bean puree with lemon wedges and herbs.

Leftovers and Storage

Store leftover white bean dip in an airtight container in the refrigerator for up to 5 days. The dip will thicken as it chills, so stir in a little water, olive oil, or lemon juice before serving to loosen the texture. For the best flavor, let it sit at room temperature for 15-20 minutes before serving.

Recipe FAQs

Can I use dried beans instead of canned?

Yes. Cook about 1 cup of dried cannellini beans until tender, which yields roughly the same amount as two 15-ounce cans. Drain well before blending.

How do I make white bean dip smoother?

Blend the dip a little longer, adding cold water, olive oil, or lemon juice a tablespoon at a time until it reaches the consistency you want. For an even creamier dip, blend in a spoonful or two of plain Greek yogurt. A high-powered blender will give you the silkiest texture, but a food processor works too.

More Dip Recipes for Snacking and Entertaining

For more dip and snack recipe ideas check out the recipe index page.

If You Make This White Bean Dip

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📖 Recipe

Chocolate Banana Smoothie

02/16/2024 by Sally Cameron 2 Comments

This healthy chocolate banana smoothie is a high-protein breakfast shake with the creamy texture and rich chocolate flavor of a milkshake. Banana adds natural sweetness, while protein powder, milk of choice, and other nourishing ingredients make it satisfying enough to power a busy morning.

Creamy chocolate smoothies in glasses topped with banana slices and cacao nibs.

I've been making smoothies for more than 25 years and am always experimenting with new combinations to keep mornings interesting. Whether you're heading to work, fueling up after a workout, or looking for a satisfying grab-and-go breakfast, this chocolate banana smoothie is an easy choice. It blends in just a few minutes and delivers plenty of protein to help keep you satisfied, making it a delicious way to start the day.

Chocolate Banana Smoothie Recipe Snapshot

High in protein - Protein powder and milk make it satisfying enough for breakfast or post-workout fuel.
Rich and creamy - Banana and cocoa create a smooth, milkshake-like texture.
Fast and portable - Blend it in minutes and take it with you on busy mornings.
Easy to customize - With your favorite milk, flaxseed, healthy fat, and other options.

Want to make more healthy smoothies? Here's a guide to making healthy smoothies that really breaks down how to make smart choices.

Ingredients You'll Need

Ingredients for a chocolate smoothie on a gray counter.

Smoothie Base

Milk - Use dairy milk or your favorite unsweetened non-dairy milk, such as almond, oat, coconut, or hemp milk.
Protein powder - Use a protein powder that fits your needs and dietary preferences. I prefer unflavored and unsweetened so I can control the sweetness and chocolate flavor. Check the label for protein content and choose a product with an ingredient list you are comfortable with.
Cocoa powder - Use unsweetened cocoa powder for rich chocolate flavor.
Banana - Adds natural sweetness and creates a thick, creamy texture. A frozen banana makes the smoothie especially cold and milkshake-like.
Sweetener - Depending on the ripeness of the banana and your protein powder, you may not need any. If desired, add a little maple syrup, liquid chocolate stevia, monk-fruit maple syrup, or simple syrup to taste.

Optional Add-Ins

Ground flaxseed - Adds fiber, healthy fat, and a little protein. Use ground flaxseed rather than whole seeds, which are harder for the body to digest.
Cinnamon - A small pinch complements the chocolate and banana. Optional.
Healthy fat - A tablespoon of MCT oil is optional and adds richness. Nut or seed butter is another good option.
Maca powder - Optional. Maca is an adaptogenic root from Peru traditionally used to support energy and resilience to stress. Its earthy, malty flavor pairs well with chocolate. Start with a small amount, as the flavor can be assertive.

Please see recipe card for measurements.

Chef's tip: Bananas for Smoothies. Choose a slightly green banana for lower sugar and more resistant starch, a type of starch that functions more like fiber. As bananas ripen, the starch converts to sugar, making them softer and sweeter. To freeze bananas, peel and cut them into chunks, then freeze them in a single layer on a small sheet pan. Once frozen, transfer them to a zip-style freezer bag. They work like banana ice cubes, adding natural sweetness and a thick, creamy texture to smoothies.

Substitutions and Smoothie Variations

Chocolate peanut butter - Add 1-2 tablespoons creamy peanut butter. Almond butter, cashew butter, or sunflower seed butter work too.
Chia instead of flax - Use 1 tablespoon chia seeds in place of the ground flaxseed. The smoothie will thicken as it stands.
Banana-free - Replace the banana with a little avocado for creaminess, then sweeten to taste.
Chocolate crunch - Sprinkle cacao nibs over the top just before serving.

Chef's Tip: Try Homemade Milk - For fresh homemade milk without the additives found in many store-bought versions, try my homemade almond milk, coconut milk, cashew milk, or homemade hemp milk. Both are easy to make from pantry ingredients and work beautifully in smoothies.

White round platter with a glass of hemp seed milk, a pitcher, and hemp seeds.

How to Make a Chocolate Banana Smoothie

Add all of the ingredients to a high-speed blender and blend until smooth and creamy. For an extra-cold smoothie, use a frozen banana or add a few ice cubes.

Serving Suggestions

Enjoy the smoothie right after blending for the best flavor and texture. To take it on the go, pour it into an insulated bottle and shake before drinking if it begins to separate.

Garnish with cacao nibs, banana slices, unsweetened shredded coconut, or hemp seeds.

This recipe makes one serving and works well as a grab-and-go breakfast, after-school snack, or post-workout smoothie.

Recipe FAQs

How do I make a chocolate smoothie without added sugar

Start with unsweetened milk and an unsweetened protein powder. A ripe banana may provide enough sweetness on its own, but for a lower-sugar smoothie, use a slightly green banana and sweeten to taste with monk fruit or liquid stevia instead of maple syrup or honey. Keep in mind that dairy milk contains naturally occurring milk sugar, while many unsweetened plant milks are lower in sugar. Check labels, as amounts vary by brand.

What kind of milk should I use for a chocolate smoothie

Dairy milk and most unsweetened plant milks work well. Almond, hemp, oat, coconut, cashew, and soy milk each add a slightly different flavor and texture. Choose one that fits your dietary needs and protein goals. For a creamier smoothie, use dairy, soy, oat, homemade almond, or homemade hemp milk. Thinner milks will produce a lighter smoothie.

More Healthy Smoothie Recipes

Smoothies are one of my favorite ways to pack more nutrition into a busy day. Whether you're looking for a quick breakfast, post-workout fuel, or a healthy snack, these smoothie recipes are easy to make and full of wholesome ingredients.

If You Make This Smoothie

If you make this chocolate banana smoothie, drop me a comment and let me know how you made it. I love hearing from you and your comments help others readers as well.

📖 Recipe

Marinated Olives With Garlic and Herbs

07/07/2026 by Sally Cameron 2 Comments

Homemade marinated olives are one of the easiest appetizers you can make-and they taste far better than anything from a deli counter. Fragrant garlic-infused olive oil, bright herbs, citrus peel, briny capers, and a mix of plump olives create a Mediterranean-style appetizer that looks impressive but takes barely 20 minutes to prepare.

Jars of msrinated black and green olives with thyme, baguettes slices, and feta cheese cubes.

Serve marinated olives with cocktails, wine, a cheese board, charcuterie board, or as part of a Mediterranean mezze platter. Use pitted olives for easy eating, or whole olives for the best texture and flavor. Either way, these olives are make-ahead friendly, naturally gluten-free, and perfect for effortless get-togethers.

Marinated Olives Recipe Snapshot

Make-ahead - Prep in minutes, marinate in the refrigerator, and serve when ready.
Better than store-bought - Brighter, cleaner flavor with no mystery ingredients.
Customizable - Choose your favorite olives, herbs, peppers, and citrus.
Perfect for entertaining - A gorgeous, fuss-free appetizer that disappears fast.
Great for gifting - Spoon into a jar, tie with twine, and you have a beautiful homemade hostess gift.

Ingredients You'll Need

Ingredients for marinated olives with oil, herbs, garliccapers and vinegar.

Olive oil - The base of the marinade. Use a good extra-virgin olive oil you enjoy.
Black olives - Kalamata olives, for their deep purple, briny taste, slightly sharp, and meaty texture. Note below.
Green olives - The best option are the green Castelvetrano olives from Sicily for their bright green color, buttery, mild, and almost creamy texture.
Garlic cloves - Use the pre-peeled garlic cloves or peel fresh cloves yourself, both work.
Wine vinegar - Adds brightness, balances richness, and lowers the pH for safety, white wine vinegar or champagne vinegar.
Capers - Use non-pareil capers (the small ones) or larger capers if you prefer. They add a briny, salty flavor that complements the olives beautifully.
Herbs - Dried oregano and dried basil for classic Mediterranean flavor. Fresh thyme sprigs make it aromatic.
Lemon peel - Lemon zest strips lift the whole mix.
Red pepper flakes - A touch of warmth.

Chef's Tip: Pitted or Whole Olives?
Whole, un-pitted olives usually have the best texture and flavor because the pit helps the olive stay firm and meaty. Pitted olives are easier for guests to eat, but they can be softer and saltier because the brine reaches the inside of the olive. Use whole olives for the best bite, or pitted olives for easy entertaining, and be sure to put a small bowl out to dispose of pits.

Substitutions & Variations

Olive options - Replace part of the olive mix with Cerignola olives if you can find them. They're large, plump, mild Italian olives with a wonderful meaty texture.
Sweet red teardrop peppers - These tiny Peruvian peppers, sometimes called Sweety Drops, add color, gentle sweetness, and a little tang. Look for them in jars at grocery stores, deli sections, or online.
More color - Add chopped pimentos or thinly sliced roasted red peppers.
Citrus - Try orange peel instead of lemon peel.
Spicier olives - Add extra red pepper flakes or a few slices of fresh chili pepper.

Chef's Tip: Why You Poach Garlic First
Most marinated olive recipes add raw garlic straight to olive oil. It's easy but not food safe. Raw garlic in oil can create the low-acid, low-oxygen environment where botulism can grow. Gently poaching the garlic in olive oil first makes the recipe food-safe, softens garlic's sharp bite, and infuses the oil with a mellow, aromatic flavor. It's delicious to eat too! Note: this isn't garlic confit, which cooks much longer (45-60 minutes) until very soft and spreadable. Here we're just lightly poaching the cloves to safely flavor the oil and olives.

How to Make Marinated Olives

You'll need a ¾ liter lidded jar or 26-ounce jar for the olives.

Poaching whole peeled garlic cloves in a stainless steel pan.

Add olive oil to a small saucepan (1 qt) and warm over low heat to 180-200°F. Add the garlic cloves. The oil may not completely cover the garlic, depending on your pan size, so gently swirl the pan or turn the cloves once or twice as they poach. Cook for 5 minutes, keeping the oil below a simmer.

Garlic cloves in olive oil cooling in a steel bow. on a stovetop.

Remove from the heat and cool completely before combining with the olives. Warm oil can soften the olives and dull their fresh, briny texture.

A jar filled with olives, herbs, and lemon zest.

Add olives, herbs, capers, vinegar, zest, and red chili peppers to a large jar.

Pouring olive oil and garlic into a jar of olives for making marinated olives.

Pour in the oil and garlic cloves. Marinate for at least 4 hours, but preferably overnight. Shake or stir the olives once or twice during marinating to redistribute the oil and seasonings.

A jar of marinated olives with thyme sprigs, bread slices on a marble board.

How to Serve Marinated Olives

Olive oil naturally firms up when chilled and will liquefy again at room temperature, so be sure to get marinated olives out about 30 minutes ahead of time for serving.

Serve with a cheese board, charcuterie board, or Mediterranean mezze platter.
Tossed into salads, like this antipasto pasta salad.
With grilled fish or roasted chicken.
As an appetizer with cocktails.

Note - Because the garlic is gently poached in olive oil it's safe to eat and has a mellow, softer flavor. Their main purpose is to safely infuse the oil and olives with flavor but they are delicious to eat with the marinated olives.

Cubed Greek feta drizzled with homemade hot honey is a wonderful companion to these marinated olives. That's what's pictured in the main photo. It's another easy appetizer for entertaining.

Storage

Store refrigerated for up to 2 weeks (must be refrigerated to be safe).
Olive oil will naturally firm up when chilled. Let sit at room temperature 20-30 minutes before serving to soften.

More Easy Appetizer Recipes

If You Make Marinated Olives

Please leave a comment and let me know how they came out. I really appreciate hearing from you and your comments help other readers. Thanks for supporting my site.

📖 Recipe

Goat Cheese Crostini with Figs and Prosciutto

08/04/2026 by Sally Cameron 6 Comments

Goat cheese crostini are crisp toasted baguette slices spread with creamy goat cheese and finished with sweet or savory toppings. They're one of my go-to appetizers when friends come for dinner because they're easy to make and endlessly adaptable. Try the featured fresh fig, prosciutto, and hot honey version, roasted cherry tomatoes with basil, or one of the 12 seasonal topping ideas below to make them your own.

Goat cheese crostini with figs and prosciutto on a marble board with hot honey on the side.

Fresh figs make a beautiful seasonal topping, but you can use sliced dried figs or fig jam when fresh figs are unavailable. Once you know the simple goat cheese crostini method, mix and match the sweet and savory combinations below for parties, holidays, or an easy appetizer to take to friends.

Goat Cheese Crostini Recipe Snapshot

Easy and fast - Toast the baguette, spread with softened goat cheese, and add your toppings. Use either GF baguette or wheat baguette.
Endlessly versatile - Choose from sweet or savory combinations for every season and occasion.
Perfect for entertaining - Serve them at parties, holiday gatherings, wine nights, or take a platter to friends.
Make them your own - Try fresh figs, prosciutto, and hot honey or balsamic glaze, or try roasted tomatoes, pesto, blueberry compote, or check the chart below for more ideas.

Chef's tip on baguettes: Baguettes vary in size. If yours is long and narrow, slice it on a slight angle to create a larger surface for the toppings. If it is wider, cut it straight across into rounds. Either shape works well for goat cheese crostini. Cut a few extra slices because baguettes sometimes have large holes inside-or because someone may steal a few for snacks. If you cannot find a gluten-free baguette, use a 2-inch round cookie cutter to cut circles from slices of gluten-free bread, then brush and toast them the same way.

Ingredients You'll Need

Figs, baguette, olive oil, goat cheese and prosciutto to make crostini.

For the crostini

Baguette - Use a regular or gluten-free baguette sliced into ½-inch pieces.
Olive oil - A light brushing helps the crostini toast until crisp and golden.
Goat cheese - I buy a log and let it soften before spreading so it glides easily over the toasted bread. A tub of spreadable goat cheese works too. Buy plain so the flavors do not compete with your toppings.

For the featured fig topping

Fresh figs - Choose ripe figs that are soft but not mushy. When fresh figs are unavailable, use sliced dried figs or fig jam.
Prosciutto - Adds a savory, salty contrast to the sweet figs.
Hot honey - Brings sweetness with a gentle kick. Regular honey also works, as does balsamic glaze.

Please see the recipe card for measurements.

Chef's Tip on buying and using fresh figs: Fresh figs are sweet and tender, with delicate skin and a light crunch from their tiny seeds. Because they are highly perishable, buy them the day you plan to serve them or no more than a day ahead, depending on ripeness. When fresh figs are unavailable, sliced dried figs or fig jam make excellent year-round alternatives. Learn more about the different varieties of figs.

Fresh figs have a short season, so make the most of them while they're available. They're also delicious in my Fig Salad with Balsamic Vinaigrette.

How to Make Goat Cheese Crostini

Sliced baguette on a white cutting board with a serrated knife.

Slice the baguette on a diagonal into ½" wide pieces. 12 crostini serve 4-6 people.

Baguette slices brushed with olive oil with a pastry brush.

Brush slices lightly with olive oil and place on a parchment lined baking sheet. Preheat oven to 350°F.

Golden baked crostini on a parchment covered baking sheet.

Bake about 8 minutes until golden. Let the crostini cool. They crisp as they cool, then spread with the softened goat cheese.

Slicing prosciutto pieces in half to make goat cheese crostini.

If you are making the fig variation, slice the prosciutto in half lengthwise and fold the pieces to fit on the goat cheese covered crostini, and add a quartered fig to each piece.

Don't like goat cheese? Try using whipped ricotta cheese instead.

Chef's Make-Ahead Tip: Bake the crostini ahead, cool them completely, and store them in an airtight container or zip-style bag at room temperature. Spread with goat cheese and add the toppings shortly before serving so the crostini stay crisp.

Two goat cheese crostini with figs and prosciutto on a small plate with platter beside.

Seasonal Goat Cheese Crostini Topping Ideas

Season	Topping Ideas
Spring	Strawberries, balsamic & basil • Sweet pea puree & mint • Creamy artichoke spread • Apricot preserves, pistachios & thyme
Summer	Roasted tomatoes & basil • Pesto • Peaches, prosciutto & hot honey • Blueberry compote & pistachios • Classic bruschetta
Fall	Fresh figs, prosciutto & hot honey • Fig jam & walnuts • Apple, walnuts & maple • Mushrooms & thyme • Caramelized onions
Winter	Pear, walnuts & honey • Cranberry-orange sauce • Pomegranate & pistachios • Duxelles • Fig jam & bacon crumbles

Serving Suggestions

Serve goat cheese crostini at room temperature on a platter, and add hot honey or balsamic glaze just before serving. They're perfect for cocktail parties, holiday gatherings, wine nights, or as an easy appetizer to take to friends (assemble there).

Plan on about two crostini per person when serving several appetizers. If they're the main pre-dinner nibble, allow three per person. The recipe is easy to scale up for a larger gathering.

Recipe FAQs

Can I make goat cheese crostini ahead of time?

Toast the crostini ahead and store them at room temperature in an airtight container. Add the goat cheese and toppings shortly before serving so they stay crisp.

What can I use instead of fresh figs?

Use thinly sliced dried figs or fig jam. Both work well with prosciutto, hot honey, balsamic glaze, or toasted nuts. Or try, blueberry compote, pesto, roasted tomatoes, sautted mushrooms, there are many options. Check out the chart above.

Can I use regular bread instead of a baguette?

Yes. Cut small rounds from sturdy bread slices, brush lightly with olive oil, and toast them as you would baguette slices.

More Appetizer Recipes

No matter the season or occasion. there are appetizers for all your entertaining needs. Here are a few ideas, and check out more ideas on the appetizer recipes page index.

If You Make Goat Cheese Crostini

Please drop me a comment and let me know how you served them. I love hearing from you and your comments help other readers too.

📖 Recipe

Southwestern Turkey Chili

12/01/2014 by Sally Cameron 5 Comments

My leftover Thanksgiving turkey needed to be finished up. I debated what to make with it. Tacos? Turkey enchiladas? Soup? On this gray and rainy day, the winner was turkey chili - a Southwestern-style with warm flavors of cumin, ancho chili pepper and tomatillos. Healthy and easy to make in under 30 minutes, it will warm you up as we head into the busy-ness of the Christmas season.

Southwestern Turkey Chili | AFoodCentricLife.com

I am not sure why leftovers so often get a bad rap. Leftovers area a good thing. In fact, I plan for them. They save you time in the kitchen and are thrifty because you can turn them into other meals.

For this Southwestern turkey chili, I used leftover turkey from Thanksgiving and extra turkey broth, which I made ahead and froze. It's good in soups, chili and risottos. You could also use leftover chicken and chicken broth.

Without Leftovers, Do This

No leftovers? No problem. Roast some turkey breast or chicken breast to make the chili. For chicken, buy bone-in breasts, season and roast at 375º for about 30 minutes or until they reach 165º. Cool, remove meat and dice. You can do the same thing with a turkey breast. Many meat counters sell split turkey breasts as a whole one is so big. You might even be able to find already roasted turkey breast at your market.

Maybe ground turkey is easier for you. If you want to use ground turkey, simply sauté the onion, carrot and celery unit soft, then add a pound of ground dark turkey and brown until it is no longer pink, then continue with the recipe.

Ingredient Notes and Options

Tomatillos (which look like little green tomatoes covered in a paper husk) are nice in this but if you can't get them, use about ½ cup of diced green bell pepper or a fresh, mild green chili pepper.
Ancho chili pepper is the dried form of the poblano chili. The rich burgundy color offers a mild and sweet heat. Pure ancho chili is a great add to your spice pantry. It's also the base for many chili pepper blends. so you can create your won blends with it too.
No pintos in the pantry? You can substitute black beans or even cannellini beans instead. Pintos add a definite Southwestern profile.
If you have the option, use dried Mexican oregano. Mexican oregano is stronger and less minty than Greek oregano.
If you can't stand cilantro, substitute flat leaf parsley.
For garnishing, buttery Jack cheese is nice with a little extra cilantro or parsley. Non-dairy folks can skip the cheese. Try diced avocado instead.
On spices - For the paprika and black pepper, I use smoked versions. If you like smoky flavors, try them. They add great flavor to this chili and many other dishes. You can also use regular paprika and black pepper. If you like heat, sharp paprika will add it. Or use a pinch of cayenne or red pepper flakes.

One last note - If you would rather make this a soup, just add more broth. I did that to stretch this for lunch today. It was terrific.

Southwestern turkey chili in a bowl with cheese to garnish.

Serving - Garnishes, Salad and Vinaigrette

For garnishing, grated buttery Jack cheese is nice, unless you don't eat dairy.
A little extra cilantro or parsley adds color and fresh flavor.
Serve a big green salad for balance. I like a spinach salad with avocado and tomatoes.
Skip the bottled dressing and make your own, fresh. For vinaigrette, here is a quick lesson. The ratio of 3 parts oil to 1 part vinegar is a good place to start. If I am dressing a salad for just the two of us, I use 2 teaspoons of oil to 1 part vinegar as it's a small amount. Whisk your vinaigrette in a bowl, add the greens and toss with your hands.
Use a good quality olive oil for your vinaigrette. My most recent discovery is artisan, family-made, California olive oil from Il Fiorello. It means the little flower in Italian. Check out their website, their oils, and their story. Good olive oil a welcome Christmas gift for the cook in your life (or yourself).

For another recipe using leftover turkey, try this turkey tetrazzini casserole.

📖 Recipe

How to Make Gluten-Free Croutons

08/21/2024 by Sally Cameron 1 Comment

Crunchy, garlicky, and the perfect addition to salads, soups, and more, gluten-free croutons are hard to stop eating! So easy to make just cube gluten-free bread, toss with my butter-oil-garlic mixture, and bake until crisp. They beat anything from the store hands down. Make them ahead and keep a batch in the pantry. Don't be surprised if they disappear. Dairy-free option too.

A tall glass jar of golden brown homemade croutons with some on the table.

Once you taste these homemade gluten-free croutons and see how easy they are to make you will skip store-bought croutons. Beware though, they are absolutely addictive! Not devouring these tasty croutons when they come out of the oven is the trick. Seriously, I had a friend eat much of this batch for shooting and had to make more. Skip the store bought and make your own croutons.

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Why You'll Like This Recipe

Gluten-free croutons are super easy to make with simple ingredients.
Dairy-free, vegan option.
Usable for garnishes in many ways.

Recipe Ingredients

Ingredients to make homemade croutons, bread, olive oil, butter, salt, and garlic powder.

Bread: I prefer Canyon Bakehouse gluten-free bread. I use their Heritage Style Honey White bread as it's a larger loaf of bread (24-ounces) with larger slices. If you use other bread, just be sure you have 24 ounces. At the grocery store look in the freezer section.
Butter: I only buy unsalted butter, (sweet butter) so I control the salt. Once you get used to unsalted butter you won't believe how salty regular butter tastes.
Oil: Extra virgin olive oil adds nice flavor, and the combination with butter makes for extra flavorful croutons.
Garlic: Use garlic powder or granulated garlic.

For measurements, salt and black pepper, please see the recipe card.

Here's another terrific recipe I make using this bread, my traditional gluten-free Thanksgiving stuffing. You'd never know it's gluten-free.

Chef's tip on bread: While I use fresh bread, you can use stale bread if you want to or have bread to use up. You'll need to reduce baking time. When buying bread, look for larger slices as many brands have small slices. Crusts off or on? Crusts provide nice texture and a rustic feel, plus there is no waste. If you want to trim the crusts, please do. I've made them both ways.

Substitutions and Variations

Want to get creative? Try these options:

For plain croutons, skip the garlic, or add a little onion powder.
For dairy-free croutons or vegan croutons, use plant butter and bread with no dairy (like milk powder).
Spice them up! Add a little smoked paprika, chili powder, or cumin to the oil-butter mixture before tossing with the bread cubes. Turmeric adds more golden color.
If you like Hawaiian Sweet bread, use this gluten-free bread.
Add herbs! Either dried, like Italian seasoning, or fresh herbs, like finely chopped thyme. Add to the butter-oil mixture when tossing the bread cubes.
Toss with finely grated Parmesan cheese before baking for cheesy croutons.

Great croutons are a must for Caesar Salads and even better with homemade Caesar dressing.

How to Make Gluten-Free Croutons

Melted butter, olive oil, and garlic in a small glass bowl. — **Step 1: Melt together the butter, oil, and garlic in the microwave.**

Plain cubes of bread with crusts in a glass bowl for making croutons. — **Step 2: Cut bread slices into ¾-inch to 1- inch cubes, using the crusts.** **Skip the heels.**

Bread cubes tossed with butter and olive oil in a glass bowl. — **Step 3: Toss the bread cubes with the butter-oil blend in a large bowl until you have well coated bread cubes.**

Golden baked bread croutons on a baking sheet with parchment. — **Step 4: Scatter bread cubes on a parchment paper lined baking sheet in a single layer. Sprinkle with salt now if using.**

Golden brown baked croutons on a baking sheet with parchment. — Step 5: Bake croutons for approximately 30 minutes. Timing depends on your oven, the type of bread you are using, and how crisp you like your croutons. Eat one to test. They will crisp a little more upon fully cooling.

Chef's tip: For crispier croutons, bake them a few minutes longer. You can also reduce the oven temperature and bake them a little longer, which dries the croutons more. If after baking and cooling you want them crisper, pop them back into the oven for a few additional minutes until you get a satisfying crunch.

Serving Suggestions

Use croutons to garnish your favorite soups and to give simple salads a little oomph. Crush gluten-free croutons a bit and scatter over vegetable dishes, especially simply blanched green beans. They add great texture, flavor, and visual interest. And for tomato soup? Gluten-free croutons are a must!

If somehow the croutons got soft in storage and you want them crisped up, pop them into a 300°F oven on a baking tray for a few minutes.

Check out this recipe to make gluten free breadcrumbs.

A bowl of golden baked croutons in a glass bowl on a counter.

Storage

Before storing gluten-free croutons, be sure they are fully cooled and crisp. Leftover croutons last approximately 2 weeks in a cool pantry in an airtight container, if they are well baked, crisp, and the moisture is out of them. Otherwise they risk developing mold. If you see any signs of spoilage, toss them and make a new batch. Mine never seem to last that long (we eat them!).

While some recipes say you can freeze them and re-crisp in the oven, I've never tried this. This is such an easy recipe, fresh croutons are always better than frozen.

Recipe FAQs

Should I remove the crusts before making croutons?

It's personal preference as to whether you trim the crusts. Crusts add a nice rustic texture, plus more crunch and color. If you prefer trimmed crusts, go ahead and trim. It's up to you. It's also up to you how large of bread cubes you cut. Larger croutons require a little longer baking. This is true for regular croutons and gluten free croutons as well.

Do gluten-free croutons taste the same as regular ones?

The way I make them, yes, gluten-free crotons taste juts as good as croutons made with wheat bread. The trick is in the butter-olive oil blend I make for baking croutons. It gives amazing flavor and you'd never know they are gluten-free.

What oil should I use for croutons?

I prefer the flavor of olive oil, then mix it with unsalted butter for great flavor. You can also use avocado oil or a healthy neutral oil. Skip vegetable oil, canola oil, seed oils, and industrially produced oils in general for healthier croutons.

Recipes for Using Gluten-free Croutons

If you can't think of ways to use croutons, try them on these recipes.

⭐️Did You Make This?

If you make gluten-free croutons, I hope you'll comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I appreciate hearing from you, and I'll respond to each comment.

📖 Recipe

Cottage Cheese Alfredo Sauce

08/25/2026 by Sally Cameron Leave a Comment

Cottage cheese Alfredo sauce is a rich, velvety pasta sauce made with cottage cheese and Parmesan. It has the creamy texture and big, cheesy flavor of a decadent Alfredo, yet it is lighter than traditional Alfredo, naturally high in protein, and ready in just 15-20 minutes. It's an easy way to enjoy a creamy pasta dinner with a better nutritional profile. Toss it with hot pasta, or add chicken, shrimp, salmon, or vegetables.

Bowls of fettuccine tossed with creamy cottage cheese alfredo sauce sprinkled with pepper and parsley.

I first threw this sauce together for a quick dinner several years ago, and every time I make it, I am still amazed by how ridiculously easy and delicious it is. Cottage cheese has long been a staple in my kitchen because it is versatile, satisfying, and naturally high in protein. Here, it becomes a rich, velvety sauce with big Parmesan flavor and all the comfort of traditional Alfredo, but with far less fat and much more protein.

Cottage Cheese Alfredo Sauce Recipe Snapshot

Ready in 15-20 minutes - A fast, easy sauce for busy weeknights.
High protein - Each serving has about 17 grams of protein before adding chicken, shrimp, salmon, or another protein.
Creamy without cream - Blended cottage cheese creates a rich, silky-smooth sauce.
Simple ingredients - Made with cottage cheese, Parmesan, milk, garlic, butter, and a few pantry staples.
Versatile - Toss it with any shape of pasta, or spoon it over chicken, shrimp, salmon, or vegetables.

Ingredients You'll Need

Ingredients for cottage cheese alfredo sauce in prep bowls on a marble counter.

Milk: Whole milk makes the creamiest Alfredo sauce, although low-fat milk works too.
Cottage cheese: Use full-fat for the best flavor and texture. Some brands are looser and wetter, while others are firmer and drier.
Parmesan cheese: Finely grated Parmesan adds rich, savory flavor and melts smoothly into the warm sauce.
Garlic: One fresh garlic clove adds a welcome punch of flavor.
Nutmeg: Just a pinch or two enhances the sauce and is classic in Alfredo.
Parsley: Finely chopped fresh parsley adds a little color and freshness, optional.
Cornstarch: A small amount helps thicken and emulsify the sauce so it stays smooth and cohesive.

Please see the recipe card for measurements, salt and pepper.

Substitutions and Variations

Try another hard Italian cheese: Substitute Asiago, Pecorino Romano, or Grana Padano for some or all of the Parmesan. Each gives the sauce a slightly different flavor.
Add vegetables: Stir in peas, broccoli, asparagus, spinach, or sautéed mushrooms.
Add herbs: Finish with parsley, basil, chives, or thyme.
Add protein: Toss with chicken, shrimp, salmon, or turkey for a heartier meal.

Chef's Tip: Build it like a cheese sauce. Most cottage cheese Alfredo recipes blend everything together at once. I blend the cottage cheese and milk first, then warm the mixture gently and stir in the Parmesan on the stovetop. Adding the Parmesan separately allows it to melt gradually, creating a smoother, more cohesive sauce with better control over the final texture.

How to Make Cottage Cheese Alfredo Sauce

Pureeing cottage cheese and milk in a blender until smooth.

Puree the milk and cottage cheese in a blender until very smooth.

Cooking garlic in melted butter in a white pot.

Melt butter in a heavy 3 quart pot over medium low heat, then add garlic and saute until soft, 30 seconds.

Pouring pureed cottage cheese and milk into a pan to make an alfredo sauce.

Pour in the pureed cottage cheese and milk. Stir until smooth.

A bowl of grated parmesan cheese pouring into a pot for a cheese sauce.

Add the parmesan cheese and cook over low heat until melted in, stirring. Low heat prevents the sauce from getting grainy.

Thickened cottage cheese alfredo sauce coating the back of a spoon.

Add the cornstarch to the water in a small bowl and pour into the sauce. Cook 1-2 minutes until thickened. Sauce should coat the back of a spoon.

Black pepper on top of a cheese sauce to season.

Season with black pepper and nutmeg. Sauce is ready to serve. If it gets too thick, add a bit more milk to thin.

A bowl of fettuccine alfredo made with cottage cheese and parmesan, with parsley.

Chef's tip: Adjust the consistency. Cottage cheese varies by brand; some are looser and wetter, while others are firmer and drier. Start with ½ cup of milk, then add the final tablespoon as needed. If the sauce becomes very thick as the Parmesan melts, keep whisking and add a little more milk until it is smooth and velvety, and the consistency you want.

Serving Suggestions

Toss cottage cheese Alfredo sauce with any shape of hot pasta, from fettuccine and linguine to penne, rigatoni, or gluten-free pasta. Add chicken, shrimp, salmon, or vegetables for a complete meal.

It is also delicious spooned over steamed broccoli, roasted asparagus, cauliflower, baked potatoes, or spaghetti squash.

Storage & leftovers

Store cottage cheese Alfredo sauce in an airtight container in the refrigerator for up to 3 days. For the best texture, store the sauce separately from the pasta.

Reheat gently in a small saucepan over low heat, whisking in a splash of milk as needed. Do not let the sauce boil, or it will separate (break). Reheat gently in a small saucepan over low heat, whisking in a splash of milk as needed. You can also microwave the sauce at 70% power in 30-second intervals, stirring between each, until hot. Do not let it boil.

Recipe FAQs

Can you taste the cottage cheese in Alfredo sauce?

Once blended smooth and combined with Parmesan, the cottage cheese flavor is mild. The sauce tastes rich, cheesy, and much closer to Alfredo than to plain cottage cheese.

Why did my cottage cheese Alfredo get too thick?

Parmesan thickens the sauce quickly, and cottage cheese varies by brand. Keep the heat low, whisk constantly, and add milk a tablespoon at a time until the sauce is smooth and velvety.

More Pasta Recipes

⭐️Did You Make This Recipe?

If you make this cottage cheese Alfredo sauce, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Smoked Spatchcock Chicken

08/11/2026 by Sally Cameron Leave a Comment

Smoked spatchcock chicken is a fast, easy way to cook a juicy whole chicken on a pellet grill or smoker. Flattening the bird helps it cook evenly, brown beautifully, and finish in about an hour. I prefer smoking it at 375°F because the higher temperature produces better skin while still adding delicious wood-smoke flavor, making it practical for a weeknight instead of an all-day project.

A juicy, burnished, smoked spatchcock chicken just off the grill with carving knife, fork, and bbq glaze.

I roast, rotisserie, or spatchcock a chicken every week, and this smoked method has become one of my favorites because it is so easy and the leftovers are great. A pellet grill cooks with indirect, circulating heat and real hardwood smoke, much like a wood-fired convection oven, so the chicken cooks evenly while staying moist. A simple dry rub builds flavor, and a light barbecue glaze at the end adds color, shine, and just enough tangy sweetness.

Smoked Spatchcock Chicken Recipe Snapshot

Ready in about an hour - A faster way to cook a whole smoked chicken.
Cooks evenly - Flattening the chicken helps the breast and dark meat finish at nearly the same time.
Better browned skin - Cooking at 375°F gives you better skin while still adding smoky flavor.
Simple ingredients - Olive oil, dry rub, and an optional barbecue glaze create plenty of flavor.
Easy to scale - Cook two or more chickens at once for a crowd or planned leftovers.

Ingredients You'll Need

A whole chicken along with dry rub blend and olive oil being prepped for a smoked chicken.

Chicken - A whole chicken, about 4½ pounds.
Oil - Extra virgin olive oil or avocado oil helps the dry rub adhere and encourages browning.
Dry rub - I use my homemade all-purpose dry rub, or use your favorite chicken or barbecue seasoning blend.
Barbecue sauce - Use your favorite sauce, or try my homemade barbecue sauce.
Apple cider vinegar - Thins the barbecue sauce into a lighter glaze and adds a bright, tangy finish that balances the sweetness.

Please see the recipe card for measurements.

Tools: You'll need a sturdy pair of kitchen shears or poultry shears to remove the backbone.

Chef's note: Pellet Grill Setup - I tested this recipe on a Twin Eagles pellet grill using the ceramic briquette insert rather than the solid diffuser, which provides a little more radiant heat for beautifully browned skin. If your pellet grill uses a diffuser or drip tray for indirect cooking, follow the recipe as written and cook the chicken to the recommended internal temperature. Cooking time may vary slightly depending on your grill's heat-management system.s

How to Cook Smoked Spatchcock Chicken

Be sure your pellet hopper is full and the grill grates are clean. I use a pure hardwood blend including hickory, cherry, hard maple, and apple woods.

Whole chicken on a half sheet tray with poultry shears and paper towels.

Trim the chicken of extra fat and skin at both ends. Dry the chicken well with paper towels.

A chicken, back side up, the center backbone scored with a knife.

Gently score the backbone for a visual guide on where to cut out the backbone.

Whole chicken with the backbone cut out, called spatchcock chicken.

With kitchen shears, cut along both sides of the backbone and remove.

A flattened chicken top side up after removing the backbone.

Turn the chicken breast-side up and press firmly on the center of the breastbone until it cracks and the chicken lies flat. Save the backbone to make chicken broth.

A spatchcocked chicken turned under side up with seasoning on a sheet tray.

Rub the bird lightly with oil top and bottom. Season the underside of the chicken.

A dry rubbed spatchcock chicken ready for the grill on a rimmed baking sheet.

Turn the chicken over and season the top.

a whole spatchcocked chicken coated with dry rub on grill grates.

7. Place the chicken on the pre-heated grates at 375F. Set timer for 45 minutes to check on the progress and glaze if desired. No need to turn the chicken. It cooks skin side up the entire time.

A smoked spatchcock chicken glazed with BBQ sauce, beautifully bronzed and finished.

8. Glaze the chicken a few minutes before it is finished with bbq sauce diluted with the ACV. Use a pastry brush. Chicken is done when the breast is 160°F-165° and the thighs are 175°-180°F.

Smoked spatchcock chicken on a wood cutting board with a carving knife.

Chef's Tip: While 165°F is the minimum safe temperature for chicken, dark meat is more tender and juicy when cooked to 175-180°F. Because a spatchcock chicken is flattened, it cooks more evenly than a whole upright bird, helping the breast stay moist while the thighs reach their best eating temperature. For this reason, I cook spatchcock chicken to the temperature of the thigh, not the breast. Use a digital thermometer and check the thickest part of the thigh, avoiding the bone.

Serving Suggestions

Serve smoked spatchcock chicken with classic barbecue sides such as easy coleslaw or no-mayo potato salad. Other good options include corn and black bean salad, simple charro beans (cowboy beans), a green salad, or tomato cucumber salad.

Leftovers and Storage

Store leftover smoked chicken in an airtight container in the refrigerator for up to 4 days. Strip the meat from the bones before storing. That makes it easier to make chicken salad, taco, or to toss into bowls and salad.

For longer storage, freeze the cooked chicken in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe FAQs

How long does it take to smoke a spatchcock chicken at 375°F?

A chicken weighing about 4½ pounds usually takes about 55-70 minutes at 375°F. Pellet grills vary, so begin checking early and use internal temperature rather than time alone to determine doneness.

What internal temperature should smoked spatchcock chicken reach?

Cook until the thickest part of the breast reaches 160-165°F and the thigh reaches at least 175-180°F, without touching bone with the thermometer. Rest the chicken before carving for just a few minutes.

How do you keep smoked chicken skin from becoming rubbery?

Cook at a higher temperature, such as 375°F, rather than smoking low and slow for several hours. Pat the chicken dry, coat it lightly with oil, and cook it skin-side up with no turning required. Lower smoking temperatures are more likely to produce soft or rubbery skin. For the crispiest skin, skip the glaze; the barbecue glaze adds wonderful flavor and shine but softens the skin slightly.

More Pellet Grill Recipes

Here are a few more easy pellet grill recipes to try, from smoked chicken and salmon to other flavorful outdoor-cooking favorites.

If You Make This Recipe

If you make this smoked spatchcock chicken, please drop me a comment and let me know how you enjoyed it. I loved hearing from you and your comments also help others readers. Thanks for supporting my site.

📖 Recipe

Smoked Spatchcock Chicken

Sally Cameron

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Dinner, Main Course

Cuisine American

Servings to 5

Calories 611 kcal

Equipment

▢
Pastry brush for the glaze

Ingredients

▢ 4 ½ pound whole chicken
▢ ¼ cup barbecue sauce my recipe link below
▢ 2-3 tablespoons dry rub my recipe link below
▢ 1-2 tablespoons apple cider vinegar
▢ 1 ½ tablespoons olive oil or avocado oil

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Instructions

Spatchcock chicken

Remove the chicken from the refrigerator 45-60 minutes before cooking to get the chill off. Trim away any excess skin and fat from both ends, then pat the chicken thoroughly dry with paper towels.
Place the chicken breast-side down. Using a sharp knife, lightly score a line down the center of the backbone to give you a clear visual guide. With sturdy kitchen or poultry shears, cut along both sides of the backbone and remove it. Save and freeze the backbone for making chicken broth, or discard it.
Turn the chicken breast-side up and press firmly on the breastbone until it cracks and the chicken lies flat. See the video for additional guidance.

Set up the grill

Preheat your pellet grill to 375°F according to the manufacturer's instructions. Be sure the hopper is full and the grates are clean.

Prep the chicken

Lightly coat the chicken all over with olive oil, then season generously on both sides with salt (if your rub does not contain it) then the dry rub.

Smoke chicken

Place the chicken breast-side up on the grill grates. Close the lid and smoke until the thickest part of the breast reaches 160-165°F and the thigh reaches 175-180°F, 55-70 minutes for a 4½-pound chicken. Cooking time will vary depending on your pellet grill and the size of the bird.

Glaze the chicken

While the chicken cooks, stir together the warmed or room temperature barbecue sauce and apple cider vinegar until smooth. During the last 10-15 minutes of cooking, brush a light coat of the glaze over the chicken. Close the lid and continue cooking until the glaze is set and the chicken reaches the proper internal temperature.

Rest and carve

Transfer the chicken to a cutting board and let it rest for 10-15 minutes before carving and serving.

Notes

Here's the link to my homemade BBQ sauce which takes about 5 minutes to make,

and the link for my all-purpose dry rub, which is what I use on this chicken. It does not contain salt, so salt the bird after the olive oil, then apply the rub.

Nutrition

Calories: 611kcalCarbohydrates: 9gProtein: 46gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 184mgSodium: 356mgPotassium: 521mgFiber: 0.4gSugar: 6gVitamin A: 436IUVitamin C: 4mgCalcium: 53mgIron: 3mg

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Smoked Chicken Thighs

07/21/2026 by Sally Cameron 1 Comment

Smoked chicken thighs are one of the easiest, most flavorful meals you can make on a pellet grill or smoker. Bone-in chicken thighs stay naturally juicy and tender, making them a forgiving cut that absorbs delicious smoky flavor. Season them with a dry rub, then finish with your favorite barbecue sauce or glaze near the end for smoky, tender chicken that's perfect for weeknight dinners, backyard cookouts, and weekend barbecues.

Oval platter of smoked chicken thighs glazed with bbq sauce and a meat fork on the side.

Chicken thighs are especially good for smoking because the dark meat stays moist, takes on light smoke beautifully, and becomes tender without much fuss. Serve them with classic cookout sides like baked beans, potato salad, coleslaw, corn, or a fresh green salad. Smoke a few extra while the grill is hot because the leftovers are great for sandwiches, wraps, tacos, salads, grain bowls, and quick meals throughout the week.

Smoked Chicken Thighs Recipe Snapshot

Juicy dark meat - Bone-in chicken thighs stay tender and moist on the smoker.
Easy smoker recipe - Great for a pellet grill, smoker, or outdoor BBQ setup with a smoke tube.
Dry rub flavor - Season with my homemade dry rub or your favorite seasoning blend.
Optional glaze - Brush with barbecue sauce for a glossy, flavorful finish.
Great leftovers - Use extra smoked chicken in sandwiches, wraps, salads, bowls, or tacos.

Ingredients You'll Need

Bone-in skin on chicken thighs, dry rub, and bbq sauce for smoked chicken thighs in prep bowls.

Chicken thighs - Use bone-in thighs for moist flavorful meat.
Seasoning - Use my smoky barbecue rub, blackening seasoning, lemon pepper, or a simple blend of salt, black pepper, garlic powder, and smoked paprika.
BBQ sauce - Make my homemade BBQ sauce or use your favorite.

Chef's Tip: Buying bone-in, skin-on chicken thighs. Thighs contain bones, skin, and fat, so you'll end up with less edible meat than the package weight reads. Plan on 1 to 2 thighs per person, depending on their size and your side dishes. For my husband and me, I usually buy 1½ to 2 pounds, which gives us a satisfying dinner plus leftovers if the thighs are on the larger side, so double that for 4 people.

Substitutions and Variations

Swap the barbecue sauce - Try hoisin sauce, teriyaki sauce, honey mustard, or another favorite glaze. Brush it on during the final 10-15 minutes so it sets.
Skip the sauce - Leave the thighs dry-rubbed for a smoky, savory finish with crisper skin.
Use boneless chicken thighs - Boneless thighs cook faster and work well, but they will not be quite as juicy or deeply flavored as bone-in thighs. Check the temperature earlier.
Make them sweeter - Finish the thighs with a maple barbecue glaze, hot honey, or a mixture of barbecue sauce and a little hot honey.

Chefs tip For pellets - I use a premium all-hardwood blend of hickory, cherry, hard maple, and apple blend.

How to Make Smoked Chicken Thighs

Chicken thighs being trimmed of excess fat with a chefs knife.

Turn chicken thighs under side up and trim of excess off skin and fat with a sharp knife.

A rimmed baking sheet of seasoned bine-in chicken thighs on parchment paper.

Place the thighs on a parchment-lined baking sheet and season both sides well with dry rub.

Dry rub seasoned chicken thighs on grill grates.

Place the seasoned chicken thighs skin-side up on preheated grill grates at 275°F.

Smoked chicken thighs almost done, glazed with bbq sauce on grill grates.

During the final 10-15 minutes of cooking, gently dab the sauce onto the chicken thighs with a pastry brush. Use a light touch so you don't disturb the rub or crisp skin. Let the sauce warm, thicken, and set into a glossy glaze.

Chef's Tip: The Best Temperature for Chicken Thighs. At 275°F, smaller bone-in chicken thighs may take 60-75 minutes, while large thighs, such as 8-ounce thighs, can take close to 2 hours. Chicken thighs are safe to eat at 165°F, but dark meat is more tender and flavorful when cooked to 175°F-185°F. The higher temperature gives the connective tissue and fat more time to break down, creating softer, juicier meat. If the thighs are taking longer than expected and you need to speed things up, increase the smoker temperature by about 25°F and monitor the internal temperature closely. Check the temperature in the thickest part, avoiding the bone.

A platter of smoked chicken thighs with a dark glossy bbq glaze and salad on the side.

Serving Suggestions

Serve smoked chicken thighs with classic barbecue favorites like Boston baked beans, red potato salad, fresh coleslaw, grilled corn on the cob, or an antipasto pasta salad. For lighter meals, pair them with a crisp green salad, grilled vegetables, roasted broccoli, or a simple cucumber and tomato salad.

Leftover smoked chicken thighs are just as versatile. Slice or shred the meat for sandwiches, wraps, tacos, grain bowls, pasta, or salads. They also make an easy protein for meal prep throughout the week.

Leftovers and Storage

Store leftover smoked chicken thighs in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 300°F oven, air fryer on reheat, or microwave until warmed through.

For longer storage, freeze cooled chicken thighs in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe FAQs

How long does it take to smoke chicken thighs?

At 275°F, bone-in chicken thighs usually take 60-75 minutes, depending on their size and how steadily your smoker holds the temperature. Cook to internal temperature rather than relying only on time. Larger thighs such as 8-ounce thighs will take longer.

What temperature should I smoke chicken thighs?

Smoke chicken thighs at 275°F for a good balance of smoky flavor, tender meat, and reasonable cooking time. If you need them done faster, increase the temperature slightly. They'll have a little less smoke flavor but still turn out delicious. If your pellet grill has a Smoke Boost or Super Smoke setting, use it.

What internal temperature should smoked chicken thighs reach?

Cook smoked chicken thighs to 175°F-180°F for the most tender, juicy dark meat. Check the temperature in the thickest part without touching the bone.

When should I add barbecue sauce?

Add barbecue sauce during the final 10-15 minutes of cooking so it has time to warm, thicken, and set into a glossy glaze. Dab it on gently instead of brushing hard, which can disturb the rub and crisp skin. Avoid using sauce straight from the refrigerator; let it come to room temperature or warm it gently first.

More Pellet Grill Recipes

From smoked salsa to turkey, pork, and of course more smoked chicken recipes, be sure to check out the grill & smoker recipe index.

If You Make Smoked Chicken Thighs

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📖 Recipe

Smoked Chicken Thighs

Sally Cameron

Smoked chicken thighs are juicy, tender, and packed with smoky flavor. Season bone-in thighs with a dry rub, smoke them at 275°F, then brush with barbecue sauce near the end for an easy dinner with a glossy, flavorful finish.

5 from 1 vote

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Prep Time 10

Cook Time 1

rest 10

Total Time 1 20

Course Dinner, main

Cuisine American

Servings

Calories 680 kcal